Cool Smoke: The Art of Great Barbecue

Five time Barbecue World Champion Tuffy Stone's finished manual for grill
Fire, smoke, and meat―these basic components consolidate to make incredible grill. Making the ideal chomp of delicate, zesty, smoky grill is a science and a fine art, and Tuffy Stone―five time World Champion Pitmaster, co-host and judge of Destination America's BBQ Pitmasters, and co-proprietor of the honor winning Q Barbecue restaurants―has aced it.

Cool Smoke is the refining of every one of his long periods of experience and intelligence. Inside you'll discover an abundance of grill data including:

- How to pick the correct cooker
- The most ideal approach to manage a cut of meat
- How to set up your own brackish waters, rubs, and sauces
- Insider tips and clues for taking on the opposition circuit
- Over 100 inventive, delightful plans to make you a grill ace

The plans incorporate exemplary grill dishes with refreshed arrangements like Smoked Ribs with Cherry Barbecue Sauce, Dove Breasts with Crispy Bacon and Chipotle White Sauce, and even the Holy Grail of grill: the Whole Hog. As no plate of 'prompt is finished without a liberal aiding of sides, there are likewise plans for Corn Pudding with Poblano Pepper, Collard Greens with Pepper Relish, and Pineapple Hot Pot, alongside flavorful treats like Frozen Coconut Lime Pie.

For terrace barbecuers who are keen on taking on the opposition circuit, Cool Smoke offers tips and deceives from truly outstanding in the business. Stone's opposition secrets―gleaned from over a time of achievement on the circuit―have at no other time been shared past the dividers of his cook school in Richmond, Virginia. Cool Smoke gives an insider's look in the background and offers counsel on making impeccable rivalry turn-ins that have made Stone a World Champion multiple times over.

With heavenly plans, more than 200 hundred shading photographs, fundamental advisers for cookers and gear, and master counsel, Tuffy Stone's Cool Smoke is the complete manual for everything grill.

About the Author

TUFFY STONE is a World Record-breaking champion pitmaster, a former Marine, a classically-trained chef, an acclaimed caterer, ?and ?an occasional reality television star. Dubbed “The Professor," Tuffy’s legendary precision and obsession with the science of smoke make him one of the most influential people in barbecue.? ?In the 13 years since he founded Cool Smoke Barbeque, the team has won hundreds of trophies including more than 40 Grand Championships and five World Grand Championships. Cool Smoke is the only team in history to have won the prestigious Jack Daniel’s Barbecue World Championship back to back and the only team to have won it three times, doing so in 2013, 2015, and 2016. As a result of his success on the competition circuit and his extensive knowledge of all things barbecue, ?he was selected to join Destination America’s show Barbecue Pitmasters, in 2012. ?Tuffy’s life is barbecue has taken him all over the world including cooking for the troops in Kuwait?,? and heading to Meatstock in Australia to teach his famous Cool Smoke ?B?arbeque Class. ? Most recently he cook?ed? for sold out crowds at the James Beard House, a rarity for a barbecue pitmaster.

STEVEN RAICHLEN is a multi-award-winning author, journalist, and television host. His twenty-nine books include the international blockbusters The Barbecue Bible, How to Grill, and the New York Times bestselling Planet Barbecue. His books have won five James Beard Awards and have been translated into 16 languages. Island Apart is his first novel. A former Watson Foundation Fellow with a degree in French literature, Raichlen hosts Primal Grill and Barbecue University on PBS and the French language TV show Le Maitre du Grill. He has lectured at the Smithsonian Institution and the Library of Congress and has appeared frequently on National Public Radio and the Today show. He and his wife, Barbara, divide their time between Chappaquiddick Island, Massachusetts, and Coconut Grove, Florida.

perplexed by some of the negative reviews. Full disclosure I am a friend of Tuffy's and Meathead's (got a shout out in both books) How many times can you get the same four recipes? Some dont like the goose pastrami, fine. some may... But to murder a book that has the depth of knowledge and creative non ghost written recipes is not really to fair. What about the 16 rubs, 20 sauces? Spice rubbed brisket? Smoked Brisket Chili? Coffee Rubbed Cowboy Steaks? Rack of Lamb? How about the peach and blueberry crisp. The first chapters explaining smoke fuel and fire are priceless. I'd write more but Im cooking the salisbury steak with shitake mushroom gravy. --Sterling Ball

This is an excellent book for those wanting to learn from another expert. It's not a replica of some of the more comprehensive books from Meathead and others, but it's so helpful in learning Tuffy's techniques, particularly when it comes to rubs and some out of the ordinary recipes. Much of the book is focused on recipes, but there's only so much on basics that you can absorb, and for those looking for that, they might be better covered elsewhere. The images are absolutely stunning, better than anything I've ever seen. It's a great 2rd book to buy for your library. Franklin or Meathead would be number 1 and 2. --Phill

This is a BBQ book that you can actually just pick up and read. Having Steven Raichlen do the intro was a nice bonus ('Project Smoke' is another great book). I've already learned a few new things about keeping moisture in the smoker and making adjustments on the fly. Notably, some of these recipes have nothing to do with firing up a smoker. You might think that is like being invited to a BBQ and getting served hot dogs / hamburgers... that is a wiener roast not a BBQ. However, in this case, I am good with that - there are some great grilling ideas (for weeknights) and plenty of accompaniments. --Keogh