Smoke It Like a Pro on the Big Green Egg & Other Ceramic Cookers: An Independent Guide with Master Recipes from a Competition Barbecue Team--Includes Smoking, Grilling and Roasting Techniques Kindle Edition

Great pictures, hints, and recipes. It's so good after buying one for my friend's birthday, I bought one for my self

If you own a big green egg this book is a must. I’ve had my egg for over 10 years. Out of all of the articles I’ve read online and books I’ve purchased this book by far is the best. The author breaks it down exactly how to reach the temperature you want for what you’re grilling. His step-by-step instructions to reach the ideal temperature is by far the most accurate and easy to follow.I typically don’t review books or anything as a matter fact but I thought I had to write this review. Don’t worry about any other buck Facebook will get you at the right temperature and the recipes are an added bonus. I love this book and anyone that owns egg needs to make sure they get this book.Whatever temperature you need your egg at follow the step-by-step instructions and just keep an eye on the thermometer. You need to pay attention to the temperature in the first few minutes and make the adjustments he recommends. Sometimes my temperatures got there faster but if you’re watching it you’ll be able to make the necessary adjustment.Don’t even think about it and just buy the book.

This book offers a number of useful tips on how to best use the Big Green Egg as well as some great and proven recipes. I highly recommend!

So far every recipe has been incredibly flavorful and not so difficult for me (owner of a BGE for only 11 months now). I've even made the Pecan Pie in the oven and it was amazing. My only criticism so far is regarding the brisket recipe. The recipe is for a full packer cut brisket weighing about 14 lbs. The recipe states 8-9 hours is sufficient time to get to 160 degrees and then to wrap and cook until 190 (another hour). I followed the recipe to the letter with two 9lb full packer cut briskets that came out extremely flavorful BUT still tough. The BGE website states a brisket of 9lbs should cook 14-18 hours. So did I do something wrong OR was there a typo in the book? Perhaps they meant to write 18-19 hours for a 14 lb brisket? Given the other writing issues (see some of the 3 star reviews) it is entirely possible there was a mistake made.

My bookcases are filled with cookbooks. Never have I read one from cover to cover, that is, until now. Eric not only includes recipes that are easy to follow and look delicious, the first and last sections of the book provide helpful hints from firing up to extinguishing. He has numerous time and money saving ideas spread throughout.This weekend I cooked the Competition Boston Pork Butt, Aunt Bette's Dutch Oven Baked Beans, Zucchini Boats and Cindi's Slaw [not in the egg], all in my Big Green Egg. All I heard from my guests was "YUM". I was worried about the pork butt being too large [20-24 servings], but my 6 guests went back for 2 and 3 helpings each! I have about 1/3 of the roast left and was going to freeze it, but am noticing slices disappearing :-)The only question I have about the pork was how to achieve the crispy bits that I see in Eric's picture. I wonder if by mistake I inverted the roast [fat side down] and maybe that prevented it from crisping up. Please understand, it was delicious as is. My husband just likes the crispins.Do not hesitate to purchase this book. You will not be disappointed! I think this weekend I will try the scallops!Thanks Eric. I hope there are more cookbooks to come!

This is is a good book with lots of good recipes. I like that it's written specifically for the BGE and I think that makes it good for people who just bought an Egg. Has good advice on temperature settings with the bottom and top vent. I have used his advice on leaving the bottom vent open at all times and using only the top vent to control temp and it really simplifies things.

I bought this cookbook for my husband and he has enjoyed looking through it and making a few meals from it. The book includes recipes and techniques and beautiful photos of mouth watering meals. It does not include photos for every recipe but the instructions are pretty clear on how to make each dish. The book includes a nice variety (meats, sauces, vegetables, desserts, cookies, pretzels, etc.) and is full of great ideas and cooking inspiration. Overall, we’re pleased and would happily recommend it to other green egg enthusiasts!

I am not a stranger to the grill, but so so at smoking. Being "old school" I opted to stay with charcoal rather than follow the pellet trend. My new Egg will arrive today and I feel this book has given me a head start with recipes and more importantly safety and accessory usage and combinations. Personally, I think others will find this book a worthwhile addition to their cooking library.

Great preface and starting topic. This may be the best book on Ceramic Cookers.

Excellent American Barbecue book. I really can't understand why this book has been reviewed so harshly here. This is not a 'fling a shrimp on the barbie' instruction manual; but who needs one of those if you have carefully considered buying or have bought a Big Green Egg. This book will hold your hand while you produce 13 hour (or more) authentic Pulled pork or Brisket. Out of all the BGE books, I find this most useful in the instructions given for controlling temperatures on the egg. But be aware it is an American book with American Recipes that might not be to your taste, that said you can adapt the recipes, the technical instructions are from a master, just look at his reviews on Amazon.com. I highly recommend.

Arrived a few days ahead of when I was expecting it and turned out to be a beautiful book for a gift.

Cooles Buch mit schmackhaften Rezepten. Alles simpel erklärt, mit sogar deutschen Maßeinheiten für den Rub herzustellen. Das Brisketrezept war lecker.

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