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Most books on the subject of smoking include a drawing or two, a few pages on generating smoke, and the rest of the pages are filled with recipes. While those recipes usually get the spotlight, the technical know-how behind preparing and smoking meats is far more important. When writing about cold or hot smoke the authors don't end on just giving the temperature range for a particular method. They also explain why one way is better for making certain products than the other. The second part of the book "The Smokehouse Design" contains all that is known about smoker design and is supported with over 100 drawings and 50 photographs. Many of them are detailed technical drawings with all dimensions for building fully functional units. Some of them can almost be made without any costs involved and when ready will allow for making products of the highest quality.
- Sales Rank: #1713700 in Books
- Brand: Brand: Outskirts Press
- Published on: 2006-03-26
- Original language: English
- Number of items: 1
- Dimensions: 9.21" h x .64" w x 6.14" l, 1.00 pounds
- Binding: Paperback
- 308 pages
- Used Book in Good Condition
Review
Quality takes time. "Meat Smoking and Smokehouse Design" is a comprehensive instructional guide to the world of smoking meats, ranging from construction of one's own smokehouse to the methodology for smoking various meats. With many illustrations and practical advice, "Meat Smoking and Smokehouse Design" effectively educates readers about the processes of smoking meat, along with offering highly detailed recipes and valuable tips. "Meat Smoking and Smokehouse Design" is a must for the smokehouse 'do-it-yourself' enthusiast.- Midwest Book Review
About the Author
Stanley Marianski grew up in a war damaged Poland where he learned the art of smoking meats from his parents. Later, he lived in South Africa and Argentina where he discovered different ways of food preparation. Now, living in the USA, he passes his knowledge to his sons.
Excerpt. © Reprinted by permission. All rights reserved.
1.3 Smoking, barbecuing, and grilling.
A lot of people don’t understand the difference between smoking, barbecuing, and grilling. When grilling, you quickly seal in the juices from the piece you are cooking. Grilling takes minutes. Smoking takes hours, sometimes even days.
Don’t be fooled by the common misconception that by throwing some wet wood chips over hot coals you can smoke your meat. At best you can only add some flavor on the outside because the moment the outside surface of the meat becomes dry and cooked, a significant barrier exists that prevents smoke penetration.
A properly smoked piece of meat has to be thoroughly smoked, on the outside and everywhere inside. Only prolonged cold smoking will achieve that result. Smoking when grilling is no better than pumping liquid smoke into it and claiming that the product is smoked now.
Let’s unravel some of the mystery. All these methods are different from each other, especially smoking and grilling. The main factor separating them is temperature
Smoking – almost no heat, 52° – 140° F, (12° - 60° C), 1 hr to 2 weeks
Barbecuing – low heat, 200° – 300° F, (93° - 150° C) few hours
Grilling – high heat, 500° F, (260° C), minutes
The purpose of grilling is to char the surface of meat and seal in the juices by creating a smoky caramelized crust. By the same token a barrier is erected that prevents smoke from flowing inside. The meat may have a somewhat smoky flavor on the outside but it was never smoked internally.
Barbecuing comes much closer, but not close enough. It is a long, slow, indirect, low-heat method that uses charcoal or wood pieces to smoke-cook the meat. The best definition is that barbecuing is cooking with smoke. It is ideally suited for large pieces of meat, like whole pigs. The temperature range of 200° –300° F is still too high to smoke meats since the fat that binds meat in sausages will melt away through the casings, and the final product will taste like bread crumbs.
Smoking is what it says: smoking meats with smoke that may or may not be followed by cooking. Some products are only smoked at low temperatures and never cooked, yet are safe to eat. Generally we may say that smoking in most cases consists of two steps:
Smoking
Cooking
After smoking is done we increase the temperature to about 170°F (76° C) to start cooking. We want to cook meats or sausages to 152 F° (67° C) internal temperature and here the quality and insulation of the smoker plays an important role. Nevertheless the main smoking process is performed below 140° F.
There are important differences between smoking and barbecuing. Barbecued or grilled meats are eaten immediately the moment they are done. Smoked meats are usually eaten at a later date. When smoking foods a higher degree of smoke penetration is needed and that can only be achieved at lower temperatures. Furthermore, smoked meats are eaten cold. Many great recipes require that smoked products hang for a designated time to lose more weight to become drier. It is only then that they are ready for consumption.
Most helpful customer reviews
4 of 4 people found the following review helpful.
For when knowing WHY is better than just what.
By Randy
written by a family who used this information to survive post WWII eastern europe. Instead of telling you to use use salt or potasium they explain why it is required for different applications. They explain the difference between Cold Smoking, Hot smoking and in between and what is good and bad for each . Very well written in plain language that is easy to understand. It explains how some smoke treatment is a preservative and other smoke treatment is a flavoring agent. Most importantly is explains the difference, explains the advantages and limitations and lists how to achieve either condition. It also knocks down the pie in the sky assumption that all smoke is created equal :) Cool smoke is required for long term preservation. But cool smoke is not able to be produced if the outside air temperature is already hotter than your target smoke temperature. You either have to wait until wintertime or work during night time hours if you arent ready to spend the thousands of dollars for smoke heat regulators that is.
3 of 3 people found the following review helpful.
The Definitive Work!
By Rob
Preface:
This review is for the Kindle version. I also own the non-digital version as well and I prefer it. If you have to choose get the non-digital. I use the Kindle version because I travel a lot and don't want to haul a bunch of books around. However when I am home and looking through smoke-house designs I look at the physical version.
This is THE definitive work on smoke and smoke-house design. The authors (a father and his two sons) put in a truck-load of information.
If you are serious about smoking you definitely need to have this in your library.
Pros:
photos and diagrams are relatively easy to understand.
Great historical approach.
Smoke-theory and even some liquid (air is treated as a liquid) dynamics.
Smoke-theory applied to a number of meat-types. Avian, Fish, and of course land-dwellers.
Cons:
Hardback not available.
More color diagrams.
More blue-prints.
Additional comments (because we all have them).
I would LOVE to see this split into two books, where the first book is all smokeing theory and the second book a book of blue-print and design.
1 of 1 people found the following review helpful.
great information
By Jeff
This is the best meat smoking book I've read period. You won't find a recipe in here or how to cut up a beef but when it comes to how a smokehouse works and why this has it all. This book covers different designs of smokers along with different techniques. I have been using my homemade digitally controlled ugly drum smoker for years. It is hard to beat when it comes to slow cooking a brisket or even a turkey but, I have never been able to lay a heavy smoke and cool temps required to smoke bacon or fish. This book has all the information I needed to modify my smoker to lay down that heavy smoke and also the woods I should be looking for to do it.
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