Whether pork, beef, lamb, fish, poultry or vegetarian - when cooked in smoke, the dishes develop a unique aroma that can vary from distinctively spicy to fruity-sweet depending on the type of wood used. In combination with the special seasoning from marinades, rubs, mops or sauces, you can create incredibly tender ribs, wonderfully juicy sirloin steaks or fantastically spicy ratatouille.

low &~ slowis the secret of the popular barbecue variant in the low temperature range, but the perfect barbecue is only possible with the right recipes and lots of tips and tricks. And so The Smoker Bible not only presents the best classics and new delicacies in over 300 recipes, but also offers numerous snacks to bridge the waiting time. Delicious side dishes, salads, relishes and breads from the smoker and from the kitchen, pasta and pizza as well as irresistible desserts and even some cocktails and fine wines make you want more - because its versatility makes the smoker something very special.

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