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List of Tables
1 Chapter 2TABLE 2-1 Preferred Cooking Method for MeatsTABLE 2-2 Meat/Wood Pairings
2 Chapter 4TABLE 4-1 Vertical Smokers: Pros and Cons
List of Illustrations
1 Chapter 3FIGURE 3-1: A charcoal chimney. FIGURE 3-2: A propane weed burner. FIGURE 3-3: An electric flame starter.
2 Chapter 4FIGURE 4-1: A kettle grill becomes a smoker when you push the heat source to on...FIGURE 4-2: A typical charcoal grill. FIGURE 4-3: A gas grill. FIGURE 4-4: Use a smoke box to add flavor when cooking on a gas grill. FIGURE 4-5: A vertical smoker. FIGURE 4-6: An offset smoker. FIGURE 4-7: A vertical offset smoker. FIGURE 4-8: A reverse-flow offset smoker. FIGURE 4-9: A residential electric pit can be an effective way to cook meat eve...FIGURE 4-10: You find a wide range of rotisserie configurations; as long as the...FIGURE 4-11: Pellet smokers offer a satisfying mix of real wood smoke and techn...FIGURE 4-12: Based on tandoori ovens, ceramic cookers like the Big Green Egg en...FIGURE 4-13: A cinderblock pit with a roasting hog.
3 Chapter 5FIGURE 5-1: Basic, or primal, beef cuts. FIGURE 5-2: Cuts of a chicken. FIGURE 5-3: Lamb primals. FIGURE 5-4: Pork primals.
Guide
1 Cover
4 Table of Contents
6 Index
7 About the Author
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