Franklin Smoke

Franklin Smoke is the ultimate guide to live-fire grilling and smoking at home. With recipes that will have you cooking up meat, vegetables, fish, and more like a true Texas fire wrangler, this book comes from the James Beard Award-winning team behind the New York Times bestseller Franklin Barbecue.

Aaron Franklin, bestselling author and proprietor of Austin hotspot Franklin Barbecue, turns his attention to backyard live-fire grilling and smoking in Franklin Smoke. Along with award-winning food writer Jordan Mackay, Franklin delves into the mysterious area where smoker and grill intersect, describing when and how to best combine the two. This complete resource, enriched with inspiring and helpful photographs, shows that lighting a backyard fire is no big deal on a weeknight—and that you can (and should!) cook this way for fuller flavours and a more profound connection 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 experienced chef looking for 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 to Big Green Eggs, offset cookers, and hand-built fire pits.

Featuring detailed chapters on tools, techniques, and methods of grilling and smoking a variety of ingredients, Franklin Smoke answers all of your burning questions—from "How do I smoke a whole turkey?" to "What kind of wood should I use?"—while offering delicious new ways to incorporate both fire and smoke into your everyday cooking.