Fumaison pas a pas : Pierre Manas

Smoking is a cooking technique that slowly cooks meat, fish, vegetables, and other ingredients while infusing them with distinctive aromas.

This book focuses particularly on the smoker used in American barbecue culture, especially Texas BBQ, providing a detailed introduction to everything from how smokers work and how to use them to the preparation of smoked dishes.

Author Pierre Manas is a member of Les Bouzy Boys Barbecue, a group of friends united by their passion for live-fire cooking and barbecue. Drawing on their experience building their own smoker and taking part in various events, the book shares the knowledge and techniques they have developed along the way.

It begins with the different types of smokers, how they work, and how to choose one, before explaining how to build your own smoker, set it up, light the fire, manage the smoke, and maintain the equipment.

Practical guidance also covers choosing the right wood, essential tools, smoking in different weather conditions, and recommended smoking times for different cuts of meat and types of vegetables.

Around 80 recipes are included.

Pulled pork, brisket, smoked beef cheek, beer can chicken, smoked hamburgers, and confit peppers are featured alongside a wide range of marinades, rubs, and sauces. Each recipe also provides detailed instructions on how to use the smoker, including where the food should be positioned and at what stage it should be wrapped during the cooking process.

A comprehensive introduction to the techniques and recipes needed to develop your skills step by step and work toward becoming a true Texas BBQ pitmaster.