I know people who have used a smoker and the results are amazing but always felt intimadated by it. I love to grill and smoking seemed like the next step. After reading this book I now know I can do this. The recipes sound amazing and appetizing. The author takes you through it step by step and in great detail. Before you even start you are educated smoking meats from equiptment to woods to sauces. This is a wonderful book for the novice or anyone who is thinking of buying a smoker.

Smokers have been all the rage for several years; many people have added smokers to their patios, and are slowly learning how to use them. Bill West, who is an expert on the art of smoking, explains everything about smoking in his excellent cookbook, Smoking Meat 101: The Ultimate Beginner's Guide. The first section covers types of smokers, and helps readers decide which is the best for them. He explains and has drawings of different animals and the different cuts that can be smoked. Another valuable section is on the different types of woods used to add flavor. Other fundamentals are also covered.

The recipes included are amazing and mouthwatering. There are the regular things that are always smoked, like a whole smoked turkey or butterflied (spatchcocked) chicken, as well as ribs. But there are dozens of recipes that aren’t run-of-the mill like Jamaican Jerk Chicken Legs, Indonesian Chicken Satay, Chinese-Style Sticky Red Ribs, Inside-Out Stuffed Frisco Melt Burgers, Whiskey-Glazed Beef Tenderloin, and Smoked Lobster Mac and Cheese. There are also recipes for wild meats such as bison, as well as vegetables. Included are also rubs, sauces and marinades that elevate the smoked dishes to fabulous.

The only drawback to this cookbook is that there are no photographs of the dishes. It is unconscionable when there is a cookbook with amazing recipes, and readers have no idea how their dishes are supposed to look. In modern days, photographs are easy, even for amateurs, so in a modern cookbook of this caliber, there is no excuse for the lack of photos. The recipes are well-written and the information throughout the cookbook is easy to understand. The recipes tried so far have turned out perfectly, so this book is recommended for everyone who wants to learn the basics of smoking, albeit the lack of photos.

Special thanks to NetGalley for supplying a review copy of this book.

My husband has bern smoking meat for a long time. Sometimes its great, other times just so so. I started looking for a book that would make our endeavour better. This is the perfect book. I was thrilled to find netgalley was offering an arc in exchange for a review. Thank you this book is full of technical advice and great recipes. We have found a winner in this book and in hubbies skills at the smoker.

If anything about cooking is going to intimidate me....it’s smoking meat! I have never been great at bbq, but this whole book changes everything! There are easy to follow recipes that are super simple. There is a lot of technique that goes into smoking but the author has put it into terms that I understand and follow. I was drooling just looking at this book because every recipe I read sounded delicious. This change the way I feel about smoking, bbq, and cooking period.

Smoking Meat 101 is a technique guide and cookbook by Bill West aimed getting the most out of smoking and using meats. Released 9th July 2019 by Rockridge, it's 206 pages and available in paperback and ebook formats.

The book follows a logical progression. The introduction includes information about what smoking is, when & why to use the technique, meat and wood selection, and other basic info. The next sections include recipes and techniques for specific meats and cover poultry, pork, beef, fish & seafood, and other meats & vegetables. There are 65 specific recipes as well as a large selection of rubs and sauces which will allow for a huge number of mix-and-match combinations. The book also includes a good selection of resources and links for further reading.

Worth noting for Kindle Unlimited subscribers, this book is included in the KU subscription to download and read for free. The ebook format also has a handy interactive table of contents as well as interactive links and references throughout.

Summer is barbecue and grill season and these recipes are timely, easy to make from relatively easy to source ingredients, and some are fancy enough for party fare.

Five stars.

We recently purchased a smoker for our home and we didn't know how to use it or cook some delicious meals with it. This book is perfect for those who have a smoker and want to learn the ins and outs of it. We were able to read it and learn some new things about it and what we could make with it. My husband loved this book and can't wait to smoke something else on his next two days off. We were able to smoke a Boston Butt on it this past week and it was amazing. I highly recommend this book to someone who is just learning how to smoke meat and even fish.

I so need a smoker! This book starts off with a very funny anecdote! It had me lol as I got to the punch line! Sorry. I've had incidents like that myself. Then the real story starts- smoking meats! I love smoked meats and have always wanted to try my hand at them. This book is for the beginner. Loads of info and advice and plenty of recipes to keep busy. I'm looking forward to the babyback ribs, potato wedges, and trying out some of the sauces and rubs. My son-in-law will enjoy any of the turkey recipes. Looks like a good read to me!

I’ve always loved smoked meat and vegetables and just in the past year have tried doing it myself. I even bought a name brand smoker for the backyard. I have been semi successful at it, but it does take more than just putting some meat on the smoker and adding flavored chips.

I got this cookbook because it was specifically designed for beginners and that is really where I need to start. I really liked this cookbook because it is no one of those “technical” books that bogs the reader down with fancy speech, complicated equipment and fancy ingredients. This is a simple, easy and frustratingly-free way to learn about smoked meats and vegetables.

The book is designed in a way where the reader learns all the important aspects of smoking before jumping into the recipes. First there is the Art and Science of smoking, a brief introduction to different types of smokers, the Gear and Equipment that is needed, Wood Types, Flavorings, and a wonderful chart that will be handy in all my smoking in the future.

After the entire introduction (and it’s no long and drawn out) the reader finally gets to the recipes. They are divided by type (beef, chicken, seafood, vegetables) and they are easy to read with simple steps. In each recipe there is the title, serving size, brining time, prep time, smoke time, temperature and wood choice. This is HUGE for me as I like to break down a recipe into steps and in this book it is already done for me, time included! Also each recipe doesn’t use any “gourmet” ingredients, they are all ones that I had in my pantry at home; no making a special trip to the grocery store for strange or uncommon ingredients.

I’ve only tried three recipes so far and they were all a success! I am going to start having backyard dinner parties to show off my new skills, LOL!! I tried the Tempting Tarragon Turkey Breasts, Maple Smoked Wild Alaskan Salmon and Chipotle Mustard Slathering Sauce (not all in the same day). I will be making more from this cookbook and I would like to thank the author for making an easy to read book that made me confident in my abilities to smoke like a professional! I received an ARC via NetGallery and I am leaving my honest review.

Who doesn't want to learn how to smoke meat. IF you have tried than you know it feels almost impossible to to cook and smoke different types of meat without either drying them out, or under cooking the meat.

Bill West and other pitmaters will give readers a simple and fool proof way to be able to smoke different types of meats. They gives readers a guy to understanding the different types of wood, meat, heat and rubs needing to be used while learning to smoke meat.

The recipes are amazing and beginning and those like me will feel like pit masters after you have tried out the different recipes. Remember buying good meat is one of the keys next is the type of wood you are going to use.

Thank you to Netgalley and the publisher Rockridge for the advance copy of Bill West Smoking Meat 101