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HomeShop at BookSurgeEducationPhilosophy & Social AspectsMeat Smoking And Smokehouse Design |
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| Customer Reviews: | | Average Customer Review: ( 30 customer reviews )
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Most Helpful Customer Reviews
66 of 67 found the following review helpful:
 Meat Smoking and Smokehouse Design May 11, 2006
By Othmar Vohringer
I had recently the pleasant plessure of reading a new book. Meat Smoking and Ssmokehouse Design by Stanley Marianski, impressed me before I was halfway trough the book. The information is written in a clear to understand and follow language. The information is firstclass and accurate. There are so many books on the market about meat processing, making sausages and many other meat related subjects that it is a real pleasure to see once in a great while a book of this sort actually worth reading and gaining knowledge from it.
As a certified Master Butcher I have no hesitation to recommend this superbly written and illustrated book to anyone interested in making sausages, curing and smoking meats. Regardless if you are beginner or a professional, this book should be on your bookshelf. In fact I would venture to say that this book should be required reading material on butcher trade schools too.
Signed
Othmar Vohringer
Master Butcher, B.C. Canada
54 of 56 found the following review helpful:
Smoking and Smokehouse design May 01, 2006
By Len A. Poli
"Len Poli"
This book does a masterful job of explaining grilling, BBQing and smoking. There is extensive discussion of curing as well as the particulars about smoking sausages, meat, fish and poultry...this is not a book of recipes but a scholarly treatment of the hows and whys of smoking.. Especially liked the theory on combustion as it applies to smoking. This is a book that will take some careful thought and study. Most books on smoking just give some elementary information and then are filled with with recipes; this text is the reverse, scholarly information and theory as it applies to smokeing meats and a few recipes that will get you started. The sections on smokehouse design include many construction diagrams and photos that cover most known methods: masonry, portable, wood, concrete, Kamado, and drum smokers, etc. There are 18 pages on combustion theory, pit design, baffle positions and wood fuel that provide insight to smoker efficiency. I strongly recommed this book to the serious smoker as well as the beginner.
27 of 27 found the following review helpful:
Best Book on Smoking out there Apr 23, 2006
By Sheila Raj
A wonderfully written tutorial on the art of smoking meats and sausages. I have been smoking meats for many years, and wish this book had been published earlier. All the details are presented in a clear yet comprehensive manner. A truly enlightening experience for the reader covering all aspects of curing and cooking meats. The second part of the book covers many types of smokers that can be economically built at home. The numerous drawings, coupled with detailed instructions make this task embarrassingly simple. A must read for anyone interested in smoking.
15 of 16 found the following review helpful:
 Not much useful information here... Feb 07, 2011
By fishinbrad
OK, before I get killed here for a negative review, let me first say that this book is VERY in depth! Almost to a point of being like a chemistry textbook! While I learned a little about the principles of smoking meats, I can't say I am any wiser as to HOW it's done, or that I've gained any insight into building a smokehouse... I guess it's a good read for those who want an extensive knowledge on the subject, but for an amateur, it's not much help. As for the design section, it leaves a lot to be desired. It covers both extremes from a cardboard box smoker to a permanent structure costing several hundreds or even thousands to construct. However, there is not much in the middle for us wanting a small, beginner type of smokehouse...
15 of 16 found the following review helpful:
BEST Publication for SMOKING MEAT I have EVER READ! Apr 24, 2006
By Sam Goldstein
WOW!
BUY THIS BOOK if you want to learn from a true "MASTER" of smoking.
I have been smoking my own meat for 26 years, and recently
purchased this book written by the Marianski family just to compare notes with my methods. I WAS SHOCKED at the depth of
information the authors offered in this SPLENDID BOOK. I must admit, I learned more about meat smoking reading this book from cover to cover in 3 days than in my 26 years of hands on experience had taught me, just blew me away that a book written on a subject I thought I knew like the back of my hand TAUGHT ME TECHNIQUES ON SMOKING MEAT THAT I HAVE NEVER SEEN ANYWHERE ELSE!
This covers every possible aspect of Smoking Meat from preperation to building a first class Smoker with over 50 photos and very detailed diagrams that cover ALL the bases.
Buy this book, you cannot afford not to!
See all 30 customer reviews on Amazon.com
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