The big smoker book - german

The big smoker book

The large ovens - the so-called BBQ smokers - play a special role in the barbecue scene. In this form of barbecue, large pieces of meat in particular are cooked for a long time at a low temperature - and get a fantastic taste.

The authors Karsten “Ted” Aschenbrandt (a freelance BBQ expert who runs numerous barbecue seminars and product tests) and Rudolf Jaeger (barbecue product manufacturer, manager of the German Barbecue Association) guide you through the world of smokers in this 160-page reference book “The Big Smoker Book” with lots of pictures, introduces the reader to the basic techniques of smokers and provides numerous expert tips on appliances, fuel and accessories.

In the detailed recipe section you will find everything you need for a perfect barbecue experience - from the special seasoning with sauces, rubs and marinades to the best recipes for fruity and spicy ribs, incredibly tender brisket or wonderfully juicy salmon trout, but also side dishes, bread, snacks and desserts achieve a completely new variety of flavors in the smoker.

low & slow - that's the secret behind a taste experience that can become a passion. Smoking is a very special type of low-temperature barbecuing that is no longer only known in its country of origin, the USA, but is also enjoying a steadily growing fan base in Europe. The flavor that the food takes on depends largely on the recipes and the fuel used.

160 pages, numerous color photos

Weight: approx. 0.5 kg