Up in Smoke: A Complete Guide To Cooking With Smoke

If the mention of St. Louis ribs, beef brisket, or smoked bacon gets your mouth watering, Up in Smoke is for you. World-champion chef Matt Pelton teaches the different types of smokers, various smoking methods, and the proper processes and temperatures for perfect flavor—plus competition-quality recipes for pork, chicken, beef, fish, rubs, sauces, and classic Southern sides and desserts. Pelton learned to smoke meats the hard way, so you don't have to. Your backyard feasts will be the envy of the neighborhood.

• Written by a world-champion chef (2012 IDOS World Championship winner)
• Demystifies the difference between smoking, barbecuing, and grilling once and for all
• Budget-friendly builds—make a $100 drum smoker or a whole-hog pit for under $100
• Competition-quality recipes for every meat plus Southern sides and desserts

“Just the mention of brisket starts people drooling as they think of a moist, juicy brisket so tender it melts in your mouth, leaving a soft, smoky kiss behind.”

Perfect for a backyard cooking enthusiast who owns a grill or smoker and wants to level up to competition-quality barbecue with clear techniques and reliable recipes.