The Black Smoke 2 cookbook picks up where the first part left off: fire, smoke and attitude at the barbecue. Fire, Ice and BBQ-Attitude isn't a collection of loose recipes, but a book that helps you understand why a piece of meat becomes tender over hours at 110 degrees, and why a short, blistering blast over high heat does something completely different. You read about fuel, about temperature control and about the interplay between cold and hot that the subtitle announces.
What the Black Smoke 2 cookbook gives you
The book sits between technique and inspiration. You learn what happens, then you make the dish.
- Explanation of smoke, embers and temperature you can use on any kamado
- Recipes for long sessions and for quick, blazing-hot grilling
- Attention to wood types and their effect on flavour
- Written in Dutch, in clear steps
- Photography that makes you hungry, without empty talk
Who this book is for
For the barbecue fanatic who already has the basics down and wants to know how it really works. If you've only just started, it's still useful: the technique chapters come first and are easy to follow.
How to get the most out of it
First choose a recipe that fits the fuel you have at home. If you want to smoke, lay out your wood beforehand and keep the air vents small. Measure with a thermometer instead of guessing.
You'll find more reading among the other titles in BBQ books. For the fuel and wood that go with these recipes, check out the smoking wood and the kamado barbecues these sessions work best on.
