Meat Smoking and Smokehouse Design
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by Stanley, Adam and Robert Marianski   Most books on the subject of smoking include a drawing or two, a few pages on generating smoke, and the rest of the pages are filled with recipes.  While those recipes usually get the spotlight, the technical know-how behind preparing and smoking meats is far more important.  When writing about cold or hot smoke the authors don't end on just giving the temperature range for a particular method.  They also explain why one way is better for making certain products than the other.  The second part of the book "The Smokehouse Design" contains all that is known about the smoker design and is supported with over 100 drawings and 50 photographs..  Many of them are detailed technical drawings with all dimensions for building fully functional units.  Some of them can almost be made without any costs involved and when ready will allow for making products of the highest quality.   About the Author: Stanley Marianski grew up in a war damaged Poland where he learned the art of smoking meats from his parents.  Later, he lived in South Africa and Argentina where he discovered different ways of food preparation.  Now, living in the USA, he passes his knowledge to his sons. Paperback, 308 pages, 6'' x 9'' 50 b&w photographs & 100+ b&w illustrations ISBN: 1-59800-302-X ISBN: 9781598003024