Franklin Smoke: Wood. Fire. Food. [A Cookbook]

Aaron Franklin, bestselling creator and proprietor of Austin hotspot Franklin Barbecue, turns to backyard live-fire grilling and smoking in Franklin Smoke. Along with award-winning food author Jordan Mackay, Franklin addresses the mysterious area where smoker and grill intersect, describing when and how to best combine the two. This complete resource, which features inspiring and helpful photographs, proves that lighting a backyard fire is no big deal on a weeknight—and that you’ll be able to (and will have to!) cook this way for fuller flavors and a deeper engagement with the elements.

The trick is in treating fire as an ingredient, not a medium. Franklin and Mackay detail strategies for executing meals over the full lifespan of a fire, employing low- and high-heat techniques as well as indirect cooking and smoking. Whether you’re an old pro in search of new tips or have just purchased your first grill or smoker, the book shares expert techniques designed for any type of backyard grill, from inexpensive kettle-style grills, Big Green Eggs, offset cookers, and hand-built fire pits.

Featuring detailed chapters on tools, techniques, and methods of grilling and smoking quite a few ingredients, Franklin Smoke answers all your burning questions—from “How do I smoke a whole turkey?” to “What kind of wood will have to I use?”—even as offering delicious new ways to incorporate both fire and smoke into your everyday cooking.