We smoke and grill

Few leisure activities have seen such a dramatic development in recent years as those associated with grilling and barbecuing. In addition to the ever-increasing number of new cooking methods and techniques, and the related creative recipes, the popularity of this hobby is driven by the opportunity to slow down after a hectic weekday, cook in the fresh air, get together with family and friends, and last but not least, satisfy the primordial instincts associated with fire and smoke.

With the growing popularity of grilling, enthusiasts of this hobby are automatically drawn to special cooking methods, such as barbecuing.
When barbecuing, food is prepared using lower heat methods, which involve maintaining constant temperatures between 90 and 120°C and burning wood directly on the fire. For this type of cooking, a multi-functional grill called a smoker is usually used, which allows us direct control over the fire, and thus the heat and temperature where the food is grilled.

This book provides you with an overview of different types of multi-functional grills and smokers, tools and accessories, as well as tips and tricks for maintaining the desired temperature, along with an extensive recipe section so that you too can soon successfully present the stunning results of your barbecue skills in your garden as a true “pitmaster” and offer delicacies such as classic pulled pork with coleslaw, sweet and spicy ribs, BBQ beef cheeks, a cheeseburger with whisky BBQ sauce, sweet and spicy ribs, hot wings, a pulled chicken burger, smoked salmon, smoked potato salad, or herb bread.
A must-have for the grilling season!