Smoking is done on wood

“We can still remember it very well: the first time we stayed up all night for the pulled pork. A battery of thermometers and regulators have been reviewed in the intervening years. With more than 15 years of experience with low & slow barbecue, we know the pitfalls. In this book we like to share all our tips & tricks.'

Jeroen Hazebroek and Leonard Elenbaas tell you in Smoking on wood exactly what you should pay attention to if you want to prepare brisket and tell you how to give chicken that delicious crispy crust. They know better than anyone the critical moments in low & slow barbecues: packing, sauces, topcoats and rest. And they're not ashamed to tell you how to reheat your dishes the next day. In this book they start with the Big 4: chicken, ribs, pork and brisket. After that, the rest is a piece of cake.