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Review: Weber’s Smoke by Jamie Purviance

Weber has made their Weber Smokey Mountain bullet smoker for years. For a long time it seemed like an afterthought in their grill lineup, but the internet changed that. Fans of the WSM started to gather at the Virtual Weber Bullet and the popularity of Weber’s little smoker took off.
It got so popular that Weber recently added a jumbo 22 inch WSM to their lineup.

It was only a matter of time before they published a cookbook to support the now-popular smoker. Here it is – Weber’s Smoke, by Jamie Purviance.

I assumed the book would be about low and slow barbecue standards, flavored with wood smoke, and I was not disappointed. Baby back ribs are on the cover, and all the classics are there – pulled pork, spare ribs, beer can chicken, and the king of barbecue, beef brisket.
My apologies to Memphis, St. Louis, and the Carolinas. My favorite barbecue is whatever is in front of me right now; I’ll never turn down good barbecue. But, if I was forced to choose only one type of ‘cue, a perfectly smoked brisket would win out…barely. Maybe because it’s the toughest one to get right.

But this book is not just for die hard barbecue fans. Jamie has a bunch of great ideas in here, using subtle smoke flavors that go well beyond traditional barbecue. Smoked artichokes with aioli and smoked shrimp tacos jumped out at me as recipes I had to try. And the ribeye steak with a touch of smoke from wood chips and thyme sprigs may be my new favorite way to flavor a steak.

Weber’s Smoke covers smoking on a wide range of grills, from water smokers to gas super-grills, and everything in between. Jamie filled the opening of the book with tips and instructions. My favorite was tip #5 – “White smoke is good, black smoke is bad”. I started laughing the moment I saw it. I learned that one the hard way. White smoke means the wood is burning properly and perfuming my food. Black smoke means fat is dripping on coals, the food is covered with oily soot, and I have to put out a grease fire.

If you want your grilling to include smoke flavors, this cookbook is a great resource.

Highly Recommended.

FTC disclosure: I did not receive any form of compensation to write this review. If you buy something through one of my Amazon links, I get a small commission.

Jamie Purviance Weber’s Smoke: A Guide to Smoke Cooking for Everyone and Any Grill

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1 Comment

  1. weber barbecue says

    I love to eat barbecue because of its taste, it’s really yummy. But I didn’t know how to grill it correctly, so I wanna directions and I will hope to buy this book soon.

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