Franklin Smoke

<b>The ultimate guide to&#160;live-fire grilling and smoking at home with recipes that will have you cooking up meat vegetables fish and more like a true Texas fire wrangler&#151;from the&#160;James Beard Award&#150;winning team behind the <i>New York Times</i> bestseller <i>Franklin Barbecue.</i></b><br><br> Aaron Franklin bestselling author and proprietor of Austin hotspot Franklin Barbecue turns to backyard live-fire grilling and smoking in <i>Franklin Smoke. </i>Along with&#160;award-winning food writer Jordan Mackay Franklin addresses the mysterious area where smoker and grill intersect describing when and how to best combine the two.&#160;This complete resource which features inspiring and helpful photographs proves that lighting a backyard fire is no big deal on a weeknight&#151;and that you can (and should!) cook this way for fuller flavors and a deeper engagement with the elements.&#160;<br><br>The trick is in treating fire as an ingredient not a medium.&#160;Franklin and Mackay detail strategies for executing meals over the full lifespan of a fire employing low- and high-heat techniques as well as indirect cooking and smoking. Whether you&#146;re an old pro looking for new tips or have just purchased your first grill or smoker the book shares expert techniques designed for any type of backyard grill from inexpensive kettle-style grills Big Green Eggs offset cookers and hand-built fire pits.<br><br>Featuring detailed chapters on tools techniques and methods of grilling and smoking a variety of ingredients <i>Franklin Smoke</i> answers all of your burning questions&#151;from &#147;How do I smoke a whole turkey?&#148; to What kind of wood should I use?&#148;&#151;while offering delicious new ways to incorporate both fire and smoke into your everyday cooking.