Black Smoke 2 - Fire, Ice & BBQ-Attitude
- Technique for low and slow cooking
- Dutch-language, boldly photographed cookbook
- Recipes from smoke to blazing hot
Some books give you recipes, this book also explains why a recipe works. Black Smoke 2, Fire, Ice and BBQ-Attitude is about fire, smoke and the attitude that goes with it: why a piece of meat becomes tender over hours at 110 degrees, and why a short, brutal round on high heat does something entirely different.
What this book gives you
It sits between technique and inspiration. You read about fuel, temperature control and the interplay between cold and hot, and then you cook the dish. Great if you already know the basics of your kamado and want to know exactly how things work, but the technique chapters come first and are easy to follow even if you are just starting out.
- Explanation of smoke, embers and temperature for every kamado
- Recipes for long sessions and for fast, hard grilling
- Attention to types of wood and their effect on flavour
- Written in Dutch, in clear steps, with photography that makes you hungry
How to get the most out of it
Choose a recipe that matches the fuel you have at home, measure with a thermometer instead of guessing, and have your wood ready in advance when smoking.
For the wood that goes with these recipes, check out smoking wood. More reading material can be found at bbq books.
