I'm the "this ol' boy" Uncle Devious is referring to and I can tell you this book has taken my cookin' on the offset to a whole nother level. I have struggled for the past 2 years trying to maintain temp and smoke levels, but the last two cooks (since reading this book) have been like a dream come true...like getting a new smoker.
I watched AF's youtube vids a couple of years ago (a series he did for backyard jack's like me). He was using the Pecos smoker. I went out to Academic Sports and bought one - fought it ever since, until I got this book. Before he tells you how to build and maintain a fire that is easy to control, he gives you a good bit of "scientific" info about fire, combustion, and smoke...sort of lays the groundwork for understanding more about how that fire will work in a smoker. Anyway, "the light came on" for me.
The turkey cook lasted over 3 1/2 hours. The temps held absolutely steady and the smoke was thin & blue throughout. The result was a great tasting turkey that was moist and tender without even the hint of acrid smoke - almost as if it were cooked inside.
That was Thursday. Yesterday, being Friday, I wanted to see if I could duplicate my success...this time with ribs. I followed his technique for them - just used my own rub instead of his. Again, the temp was consistent and the smoke thin and blue (sometimes invisible) and the ribs took on a nice mahogany color before I wrapped 'em. Not braggin' here folks, just lettin' you know that with this fire these ribs had NO acrid aftertaste at all...just a nice kiss from the pecan wood I was using.
My ribs usually turn out okay - some have been very good to me - but there has also been that little hint of creosote or something on the back of the tongue. NOT ANYMORE!
The smoker has always had some white smoke - sometimes brown (gag me) - coming from the stack. NOT ANYMORE!
I have been given a new lease on my "smokin' " life after reading this book by AF.
There are a number of things I have learned, but 2 made a world of difference: keep the firebox door opened; use smaller splits. Yes, it takes a little more attention, but the results are beautiful.
This book is for people who use offset smokers or people who have a love of all things bbq.
The first chapter is the story of how AF got into bbq. I absolutely could not put it down. I found him to be a man of humility, hard work, and humor (don't take yourself so seriously, but take your work seriously).
If you've read this far, just stop reading and get the book. If you are in anyway disappointed with it, just send it to me and I'll read it for you.
I was gonna add a pic of the smoker, but the message says the file is too large. I guess you can Google it if you're interested:
http://www.academy.com/shop/pdp/old-country-bbq-pits-pecos-coal-smoker/pid-311401just sayin'...
