Hot Smoke

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Hot Smoke

Hot smoking is a tradition that in Northwestern Europe is mainly associated with fish: think of smoked salmon and mackerel.... Read more

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€29,99€27,51

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    SKU: 98378084
    Barcode: 9789059567504

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    Hot smoking is a tradition that in Northwestern Europe is mainly associated with fish: think of smoked salmon and mackerel. In America, a mixture of the European tradition and the local way of grilling and slow cooking over a wood fire has emerged: the American barbecue cuisine. Jeroen Hazebroek and Leonard Elenbaas went on a trip to learn more about this low & slow barbecue method. In this book they explain the basics step by step so that you can now get started at home.

    What equipment can you use? What kind of hand tools do you need and what fuel is best? Which types and parts of meat and fish are good for smoking? Jeroen and Leonard, who previously wrote Hot coals and Hot fires together, thoroughly discuss the subject and cover all facets of low & slow barbecue.

    Jeroen Hazebroek is a barbecue chef and has been cooking over an open fire from an early age. With his company Het Kookvuur he provides catering, demonstrations and workshops with barbecues and kamados. Jeroen manages the popular website BBQ Forum.

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