TIPS, TRICKS, AND SECRETS FOR USING A WOOD PELLET SMOKER TO ENHANCE THE FLAVOR OF EVERYTHING, FROM MEATS AND SEAFOOD TO VEGGIES AND BAKED GOODS
What's the best way to infuse your barbecue fixings with that quintessential, smoky flavor? This book explains everything you need to knowpicking the right pellet flavors, maximizing the potential of your smoker-grill, and mastering cold-smoke and slow-roast techniques. Packed with step-by-step photos and helpful tips, The Wood Pellet Smoker and Grill Cookbook serves up spectacularly delicious dishes, including:
Cajun Spatchcock Chicken
Teriyaki Smoked Drumsticks
Hickory New York Strip Roast
Texas-Style Brisket
Alder WoodSmoked Trout
St. LouisStyle Baby Back Ribs
Cured Turkey Drumsticks
Bacon Cordon Bleu
Applewood-Smoked Cheese
Peach Blueberry Cobbler
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