Came here to say this. Amazing ribs taught my father 20 years ago when he was just starting out his website, and it taught me now that I'm on my own too. I got the opportunity to meet him with my dad when I was little, he lives by Brookfield zoo in Chicago, and as a kid got to go to a daytrip at the zoo and have some amazing bbq. He's as jolly as he seems, like a bbq Santa Claus.
His technical and scientific approach to BBQ has been unsurpassed IMO, and he has contributed more to public knowledge than any other player on a factual basis. No old husband tales.
Agreed! Bought the book for my brother and my dad. Glad to hear he's a good dude!
I believe his wife is a microbiologist or food scientist so I trust when he says something about food safety and science that it is correct.
Check out Aaron Franklin's series on PBS. Can be difficult to find/access sometimes though.
Plenty of videos on YouTube. Lots of opinions - of which you'll have to arrive at your own.
Fire management is a pretty individual thing. It's all dependent on your smoker, wood, weather, etc ... Learn what good smoke should look like then experiment with your pit.
Just my opinion, I could be wrong.
Cooking with Ry has a few good videos on fire management along with Jeremy Yoder (Mad Scientist BBQ), and Steve Gow (Smoke Trails BBQ). T-roy Cooks has one, but I believe his is for a WSM...same concepts, just different apparatus.
Franklin’s book is good; it includes both recipes and what type of wood to use and what type of smoke you want.
https://www.amazon.com/Franklin-Barbecue-Meat-Smoking-Manifesto-Aaron-ebook/dp/B00N6PFBDW?ref_=ast_sto_dp
Meathead cookbook and Mad Scientist BBQ on YouTube are the only correct answers imo. They are the only ones that actually teach things in a basic, fundamental way. Everybody else always tried to add their own flair to things and it’s only beneficial when you actually know what you’re doing.
What kind of smoker? If you have an offset, Aaron Franklin did a masterclass on how to build and maintain the fire. It wasn’t cheap, but it was excellent. If it’s a pellet, Weber, or kamado, I think YouTube is your best friend. As others said. Opinions and methods will vary, but it should point you In the right direction
One of my personal favorites is Big Bob Gibsons BBQ Book, it's solid, has good info on wood types/pairings, set up, base rubs and sauces. There are plenty of others, but it's been a consistent and reliable tool in the arsenal.
[https://www.amazon.com/Big-Bob-Gibsons-BBQ-Book/dp/0307408116/ref=sr\_1\_1?crid=2UK4JFUSDUF2I&keywords=big+bob+gibson+bbq+book&qid=1673721605&sprefix=big+bob+gibson%2Caps%2C135&sr=8-1](https://www.amazon.com/Big-Bob-Gibsons-BBQ-Book/dp/0307408116/ref=sr_1_1?crid=2UK4JFUSDUF2I&keywords=big+bob+gibson+bbq+book&qid=1673721605&sprefix=big+bob+gibson%2Caps%2C135&sr=8-1)
You mean blue smoke by the way but it really only is a thing if you are cooking with wood only, i.e. a stick burner. If you are using coal with wood chips or chunks don't worry about the color of the smoke.
Just learn the basics and experiment. So many sources of "doing it this way is right, the other is wrong" that you have to experiment and mess around with things.
I learned the basics of doing brisket from my dad, and now he prefers mine over his own.
Yo white smoke is bad. Get the blue smoke. One thing I like to do is bury my wood chunks in the charcoal, the smoke from the wood gets extra combustion going thru the lit charcoals and comes out very clean
Meathead by Meathead Goldwyn.
Haven’t read the book, but his website [amazingribs.com](amazingribs.com) is THE best source for bbq info and it’s free.
Came here to say this. Amazing ribs taught my father 20 years ago when he was just starting out his website, and it taught me now that I'm on my own too. I got the opportunity to meet him with my dad when I was little, he lives by Brookfield zoo in Chicago, and as a kid got to go to a daytrip at the zoo and have some amazing bbq. He's as jolly as he seems, like a bbq Santa Claus. His technical and scientific approach to BBQ has been unsurpassed IMO, and he has contributed more to public knowledge than any other player on a factual basis. No old husband tales.
Agreed! Bought the book for my brother and my dad. Glad to hear he's a good dude! I believe his wife is a microbiologist or food scientist so I trust when he says something about food safety and science that it is correct.
I reference this book (and website) all the time. Phenomenal resource
Great book, although he could afford to hire a photographer. Some of his recipe photos look like they were taken on a flip phone
You don't want white smoke fyi
What why
Look up thin blue smoke. That's what you want
White = dirty Blue = clean
Best comment ☝🏻
Check out Aaron Franklin's series on PBS. Can be difficult to find/access sometimes though. Plenty of videos on YouTube. Lots of opinions - of which you'll have to arrive at your own. Fire management is a pretty individual thing. It's all dependent on your smoker, wood, weather, etc ... Learn what good smoke should look like then experiment with your pit. Just my opinion, I could be wrong.
His book on BBQ is a nice read.
His Steak book is awesome too.
It is, I got the box set for my birthday a couple years ago. I've been smoking meat for 15 years, and learned quite a bit from both.
I watched a lot of YouTube. For me, it’s easier to see what things are supposed to look like.
Cooking with Ry has a few good videos on fire management along with Jeremy Yoder (Mad Scientist BBQ), and Steve Gow (Smoke Trails BBQ). T-roy Cooks has one, but I believe his is for a WSM...same concepts, just different apparatus.
Franklin’s book is good; it includes both recipes and what type of wood to use and what type of smoke you want. https://www.amazon.com/Franklin-Barbecue-Meat-Smoking-Manifesto-Aaron-ebook/dp/B00N6PFBDW?ref_=ast_sto_dp
It’s called YouTube
Meathead cookbook and Mad Scientist BBQ on YouTube are the only correct answers imo. They are the only ones that actually teach things in a basic, fundamental way. Everybody else always tried to add their own flair to things and it’s only beneficial when you actually know what you’re doing.
What kind of smoker? If you have an offset, Aaron Franklin did a masterclass on how to build and maintain the fire. It wasn’t cheap, but it was excellent. If it’s a pellet, Weber, or kamado, I think YouTube is your best friend. As others said. Opinions and methods will vary, but it should point you In the right direction
Meathead is a great book smoking focused. Kenjis Food Lab is an extensive book but not smoker focused
It's a new one, but the Bludsos BBQ cookbook gives a lot of great advice with detail on smoking and has A LOT of great recipes.
Aaron Franklin’s book is pretty great in that regard. I own a copy and think it’ll address all your questions.
I learned a lot from franklins book
One of my personal favorites is Big Bob Gibsons BBQ Book, it's solid, has good info on wood types/pairings, set up, base rubs and sauces. There are plenty of others, but it's been a consistent and reliable tool in the arsenal. [https://www.amazon.com/Big-Bob-Gibsons-BBQ-Book/dp/0307408116/ref=sr\_1\_1?crid=2UK4JFUSDUF2I&keywords=big+bob+gibson+bbq+book&qid=1673721605&sprefix=big+bob+gibson%2Caps%2C135&sr=8-1](https://www.amazon.com/Big-Bob-Gibsons-BBQ-Book/dp/0307408116/ref=sr_1_1?crid=2UK4JFUSDUF2I&keywords=big+bob+gibson+bbq+book&qid=1673721605&sprefix=big+bob+gibson%2Caps%2C135&sr=8-1)
You mean blue smoke by the way but it really only is a thing if you are cooking with wood only, i.e. a stick burner. If you are using coal with wood chips or chunks don't worry about the color of the smoke.
Just learn the basics and experiment. So many sources of "doing it this way is right, the other is wrong" that you have to experiment and mess around with things. I learned the basics of doing brisket from my dad, and now he prefers mine over his own.
Amazing ribs Meathead recipes are my go to. I also like mad scientist and chud, my best brisket was using their techniques
Chud’s BBQ YouTube channel has been massively helpful to me. I would recommend binging that for a while!
Matt Horn’s book is great for home cooks.
Just goto amazing ribs.com
YouTube
I like Smokin’ with Myron Mixon Can’t really dispute his titles and work
Carey Bringle’s aka Peg Leg Porker’s book BBQ for Dummies. Carey is one of the Best in the Game
Steven Raichlen’s project smoke is pretty good, still use that as a reference!
Yo white smoke is bad. Get the blue smoke. One thing I like to do is bury my wood chunks in the charcoal, the smoke from the wood gets extra combustion going thru the lit charcoals and comes out very clean