Die Smoker-Bibel

The perfect barbecue for lovers of extraordinary meat delights offers an unparalleled range of recipes, as well as a whole array of side dishes and desserts.

Cheryl and Bill Jamison have been passionate about smoking for years and have compiled their knowledge and experience in food preparation using a smoker into a comprehensive book that rightfully bears the title "Smoker Bible."

If anyone cannot find anything in this compendium that makes their mouth water, then meat is certainly not their preferred food. Although the Jamisons smoke much more than just meat, that's a different story. Speaking of stories: almost all recipes are preceded by a brief, anecdotal introduction, in which the reader learns either facts about the upcoming dish or the authors' experiences with its preparation.

Whether it's pork, beef, lamb, fish, poultry, or vegetarian – when cooked in smoke, the dishes develop a unique aroma that can vary from distinctly spicy to fruity-sweet, depending on the type of wood used. In combination with the special seasoning from marinades, rubs, mops, or sauces, incredibly tender ribs, wonderfully juicy sirloin steaks, or fantastically flavorful ratatouille can be achieved.

Low & slow is the secret of the popular barbecue method in the low-temperature range, but only with the right recipes and plenty of tips and tricks can the perfect barbecue be achieved. Thus, the Smoker Bible presents over 300 recipes that not only showcase the best classics and new treats but also offer numerous snacks to bridge the waiting time.

Delicious side dishes, salads, relishes, and breads from the smoker and kitchen, pasta and pizza, as well as irresistible desserts and even some cocktails and fine wines make you crave more – because it is precisely through its versatility that the smoker becomes something truly special.