''25 Essentials: Techniques for Smoking'' Book by Ardie A. Davis

   

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Smoking is a classic method of cooking with fire, but how many home cooks can confidently say they really know the basics of preparing great smoked food? In ''25 Essentials: Techniques for Smoking'', barbecue expert Ardie A. Davis makes it easy and fun to learn techniques such as smoke baking, smoke roasting, rotisserie smoking, spray basting, brining and mopping.

The recipes in this cookbook feature favorite smoked foods including brisket, fish, pork shoulder, turkey and more. Davis, who cooks and competes under the alias of Remus Powers, offers simple and delicious recipes such as Braggin' Rights Brisket, Smoked Stuffed Chile Poppers, Classic Barbecued Spareribs, and Alder-Smoked Salmon Fillet, each accompanied by a mouthwatering color photo. 128 pages.

With a lay-flat spiral binding for easy use next to the grill or smoker, the book also offers a concise but thorough introduction covering all the basics of fire building, equipment, and ingredients. With Ardie Davis as a guide, anyone can master the art of perfectly smoked food.

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