Why DDR BBQ Supply?
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35+ Years of Smoking Experience
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Trusted by 17,000+ BBQ Enthusiasts
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Handpicked for Quality & Performance
Lue Park and Ed Park show you how to craft smoked turkey, pheasant, salmon, and pâté at home without paying premium prices.
This guide helps you prepare wild game and domestic meats using dozens of marinades and brines that deepen flavor before cooking.
You simply load your favorite cuts into a smoke cooker to absorb the distinct aroma of hickory, apple wood, mesquite, chestnut, or maple.
The book also includes a source list for smoke cookers, noting that they typically cost no more than a quality barbecue grill, making setup accessible and affordable.
Why You'll Love It- Dramatically Lower Costs Make high-end smoked foods yourself for a surplus of savings compared to store-bought alternatives.
- Deep Flavor Penetration Apply one of dozens of brines and marinades to ensure your meats, fish, or game retain moisture and spice throughout the process.
- Covers Every Protein Find clear directions for beef, pork, lamb, venison, chicken, turkey, duck, fish, and shellfish.
- Accessible Equipment Get started quickly using the vendor list provided to locate a smoke cooker that fits your budget.
- Menu Planning Made Simple Rely on full menus included in the pages to coordinate sides and pairings for satisfying smoked meals.
- Expand Beyond Meat Apply smoking techniques to create unique flavored nuts, aged cheeses, and textured pasta dishes.
- Preservation and Snack Options Produce jerky and homemade sausages that last longer and taste better than mass-produced versions.
- Hunters processing venison, pheasant, or fresh game finds.
- Kitchen smokers wanting to try cold smoking or low-temperature flavoring.
- Hosts planning dinner parties where smoked dishes serve as the centerpiece.
- Anyone seeking variety with apple, hickory, mesquite, chestnut, or maple wood profiles.
- Users building a pantry of shelf-stable jerky and cured sausages.
- Brine first. Soak your proteins in the recommended liquids to draw out fat and lock seasoning deep inside the fibers.
- Choose wood carefully. Match light woods like apple or maple to delicate fish and poultry, and reserve heavier woods like mesquite for robust red meats.
- Check the gear list early. Review the included sources for smoke cookers so you can build your station within a standard barbecue grill budget.
- Follow the menus. Use the complete meal guides rather than single recipes to ensure balanced plates that highlight the smoky finish.
- Test small batches. Experiment with nuts and cheese portions first to see how your smoker handles non-meat items before committing larger ingredients.
- Frugal home cooks craving gourmet smoked foods but lacking a professional setup.
- Outdoor grill owners ready to add curing, brining, and smoking stages to their current hardware.
- Fishermen and anglers looking for reliable ways to preserve trout, salmon, and shellfish.
- Self-sufficient households aiming to produce jerky, sausages, and shelf-stable pantry staples.
The book provides recipes for beef, pork, lamb, venison, chicken, turkey, duck, fish, and shellfish, alongside dedicated guides for wild game.
Can I make seafood using this guide?Yes, you get complete instructions for smoking salmon and various shellfish products at home.
Do I need special equipment to start?You can use a smoke cooker, which the authors mention costs about the same as a quality barbecue grill. The book lists suppliers so you can find one easily.
Does the book include recipes for non-meat items?Absolutely, it covers smoking techniques for nuts, cheese, and even pasta items.
How does the book help with meal planning?It includes complete menus that provide guidelines for building satisfying meals around your finished smoked foods.
Is this edition difficult to read?The book measures 9.35 by 6.32 inches with a thickness of 0.9 inches, making it a manageable size for kitchen reference. It spans 224 pages in a hardcover binding.
Are there preservation and sausage recipes?The text includes methods for making jerky and sausage, giving you options for preserving meats and creating portable snacks.
Product Details- Authors Lue Park, Ed Park
- Title The Smoked-Foods Cookbook: How to Flavor, Cure, and Prepare Savory Meats, Game, Fish, Nuts, and Cheese
- Binding Hardcover, 224 pages
- Dimensions 0.9 x 9.35 x 6.32 inches
- Publication Date July 1, 1992
- Recipe Categories Meats, game, seafood, nuts, cheese, pasta, jerky, sausage
- Techniques Marinades, brines, curing, smoking, menu planning
- Wood Profiles Hickory, apple wood, mesquite, chestnut, maple
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Texas-Born. BBQ Bred.
With over 35 years of smoking experience, we started DDR BBQ Supply with a simple goal: to help others cook better barbecue. We've spent decades learning what works and what doesn't, and we apply that knowledge to every product we carry. From high-performance grills and smokers to carefully selected rubs, sauces, and tools, everything we offer is something we believe in and use ourselves. We don’t believe in cutting corners or selling gear we wouldn’t rely on during our own backyard cooks and when we compete in BBQ competitions.