Smoke It Like a Pit Master with Your Electric Smoker: Recipes and Techniques for Easy and Delicious BBQ

Disappointing, I wanted basic techniques for using my electric smoker for meat. If you do not have an oven and want to know how to make cakes, cookies and smoked peach ice cream, this is cookbook for you. Of the 131 pages of recipes, 12 are dedicated to desserts, another 16 to appetizers, 16 to sides. There are 15 pages of poultry recipes, which sounds good, but spiced chicken wings and bacon wrapped chicken tends look like more appetizers to me. Chicken and rice stuffed-peppers, along with smoked butter chicken are also included. These involve 1) shredded precooked chicken put into the peppers and 2) boneless, skinless chicken breasts cut into one inch pieces prior to cooking in an iron skillet on the smoker. And the print on the 131 pages is large, so a simple recipe may take up two pages. That leaves room for maybe ten recipes I might use.

I really like this book. There’s a good range of recipes. The flavors are on the mild side, so if you like stronger flavors, you can add more seasoning as you please. The recipes are on the simple end of the spectrum, so she’ll have you out in the yard in no time. Niiiiice. I have both an electric smoker and a charcoal kamado style smoker, and the recipes work equally well on both.1) Masterbuilt electric smoker loaded up.2) Mixed Vegetable Skewers – p 113. Simple and yummy. These are really mildly flavored. The ribs and mac and cheese are from other books, and the peaches were my experiment (worked!)* Bacon-Wrapped Stuffed Jalapenos – p 21. I forgot to take a picture of these. They’re yummy. I made them a second time with chorizo instead of sausage and that was nice, too.3) Bacon-Wrapped Garlic Sage Chicken Tenders – p 35. I’ve made these twice. Love them. They’re totally craveable, and the kids are nuts about the honey mustard poppy seed sauce.4) Barbecue Meatballs – p 27. Easy, tasty, and super flavorful. They’re chicken.5) Killer Stuffed Potato Skins – p 25. Awesome. These are my favorite so far! I rub the outside with olive oil and sprinkle with salt before stuffing them.6) Charcoal smoker all loaded (Not really. It has a second shelf.)7) Cajun Salmon BLTs – p 88, Cajun-Lime Shrimp Skewers – p 95, and Simple Smoked Asparagus – p 111. That’s a great sandwich! The asparagus and shrimp were nice, too.Some other recipes I have flagged to try: Smoked Salt – p 15 * Beef Jerky – p 22 * Bacon-Wrapped Stuffed Dates – p 28 * Spiced Chicken Wings – p 36 * Citrus Chicken Fajitas – p 42 * Sweet and Tangy Baby Back Ribs – p 52 * Apple Cider Brats – p 55 * Herb Crusted Pork Loin – p 56 * Classic Texas Brisket – p 72 * Cast Iron Chili – p 82 * Brown Sugar Salmon – p 91 * Bacon (7 days curing time!) – p 102 * Cast Iron Baked Beans – p 107 * Corn on the Cob with Smoked Pesto Butter – p 109 *I will update this as I play in the book more.

This book has awesome recipes!! I received it in the mail on Friday and made 3 recipes on Saturday and all were outstanding!! The homemade beef jerky was so easy and so delicious!! The stuffed bell peppers were pretty good. The jalapeno poppers were the best I've tasted!! I have previously cooked them in the oven and on the grill. The smoker was 10 times better!!

When I bought my smoker I expected it to have beginning info and some recipes, but it didn't. I was so glad I ordered this book (actually on the same day I picked up my new smoker), for when I finally unwrapped the smoker there was NO beginners info, no recipes, no suggestions on woods for smoking, and no fundamentals. Wendy's book has all of that. She starts with the basics, tells you how to prep your meats, what temperature to use, how long to cook, the importance of using thermometers, what woods to use with what meat or fowl, and all the basics for using and cleaning the unit. It just so happens that one of the two smoker brands she recommends was one that I bought, so her photos were spot on for me. I would highly recommend this book for first time users. Her recipes are great, too.

Some of the recipes sound pretty tasty and I may try them, but you'll have to almost completely ignore cooking directions and temperatures. I started reading through the entire book, but pretty much stopped when the author said to only cook pork butt to an internal temperature of 165 for pulled pork. Just out of curiosity, I checked out what she had to say about beef brisket. Same thing - 165. Her directions for ribs were also off. This is a clear indication that the author really doesn't know too much about properly smoking meats, and probably shouldn't be writing books about it. For those of you who don't know, pork butts need to cook to an internal temperature of 195-200 to be moist and to properly pull, and beef brisket needs to cook to an internal temperature of 203 degrees. If you follow the authors directions, you will be sorely disappointed in your dry, TOUGH meats.

It is a great book but I am wondering why they put this insert in the book?

Okay recipes, but more like gourmet type recipes than I was looking for. I want to learn to use the electric smoker with basic recipes. These are more polished than I wanted.

Not much to say for this limited how-to and variety menu book. Likes to show off exotic menus rather than how-to use the electric smoker for time, temperature and degrees on most types of meats, etc. I had to google pork loin smoke time for my 6.5lb pork loin. Thankfully there are other electric smokers that give you accurate info.

Good

Exactly what I expected. Same as the Library Book I borrowed. I now have my own copy.

Only ok. We eat primarily poultry and fish and I found these recipes sadly lacking. Not a lot of recipes for the price pai8d.