Franklin Smoke: Wood. Fire. Food.

Franklin Smoke explores the techniques, equipment, and philosophy of cooking with wood fire and smoke. James Beard Award-winning pitmaster Aaron Franklin shares his knowledge gained from years of professional barbecue experience. The book covers fire management, wood selection, and the construction of cooking setups ranging from basic to advanced. Franklin includes detailed instructions for smoking various cuts of meat, along with recipes that showcase wood-fire cooking beyond traditional barbecue. Franklin provides insights into both the science and craft of wood-fire cooking, incorporating temperature control, smoke behavior, and heat dynamics. The text includes technical drawings, step-by-step photos, and troubleshooting guides. At its core, the book represents an exploration of humanity's oldest cooking method and its continued relevance in modern cuisine. The focus on fundamentals and first principles allows readers to develop their own approach to wood-fire cooking rather than simply following recipes.

Readers report this book focuses more on fire science and wood selection than recipes, with detailed explanations of wood properties, fire management, and smoke behavior. Many appreciated the technical depth and precise temperature recommendations for different cooking scenarios. Likes: - Clear explanations of fire dynamics and wood characteristics - High-quality photography - Step-by-step instructions for fire management - Scientific approach to understanding smoke Dislikes: - Limited number of recipes (only 30) - Too technical for beginners seeking basic BBQ instruction - Some found the science discussions overly complex - Price point ($40) considered high for content volume One reader noted: "More of a textbook on fire than a cookbook, but that's exactly what I needed." Another commented: "Would have liked more actual cooking guidance versus chemistry lessons." Ratings: Amazon: 4.8/5 (436 reviews) Goodreads: 4.71/5 (21 ratings) Barnes & Noble: 4.9/5 (15 reviews)

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🔥 Aaron Franklin started his BBQ journey by hosting backyard cookouts, which eventually led to the opening of Franklin Barbecue in 2009, now one of America's most celebrated BBQ restaurants. 🌳 The book explores cooking with different wood species, revealing that Franklin prefers post oak for its clean-burning properties and mild flavor profile that doesn't overpower the meat. 📚 "Franklin Smoke" marks Franklin's third cookbook, following "Franklin Barbecue: A Meat-Smoking Manifesto" and "Franklin Steak," showcasing his evolution from restaurant owner to BBQ educator. ⏰ The book emphasizes that success in smoking meat isn't just about recipes—it's about understanding fire management and maintaining consistent temperatures, sometimes for up to 18 hours straight. 🏆 Author Aaron Franklin is a James Beard Award winner (2015) for Best Chef: Southwest, making him the first pitmaster to receive this prestigious culinary honor.