Let it smoke!

Smokeless was yesterday! Fortunately, today it is no longer a culinary oath of revelation to come out as a lover of smoky delicacies. Quite the opposite: smoke flavours are in fashion and ennoble not only the ubiquitous trend fast food Pulled Pork, but also vegetable soups, potato salad, chicken bombs, duck breast or artichokes. For all those for whom the investment in a Barrelsmoker is both financially and space-technically too delicate, grill professional and bestseller author Ted Aschenbrandt shows, how to get with chips and Chunks in the most different kinds of wood, with Woodwraps, smoked flour, but also with Liquid Smoke or smoke oil a wonderful aroma to the grill property: Smokers completely without Smoker! Owners of conventional charcoal and gas barbecues learn in no time at all to conjure up the breathtaking aroma on their plates with little technical effort. It goes without saying that the.