Intro -- Cover -- Title Page -- Copyright -- Contents -- Chapter 1: So, You Bought an Offset Smoker -- What's Next? -- Top 10 Takeaways -- About Offset Smokers -- Anatomy of an Offset Smoker -- Offset Smoker Configurations -- Price Spectrum of Offset Smokers -- Operational Basics -- Maintenance and Modifications -- Chapter 2: Light My Fire -- Start It Low and Let It Grow -- Setting Up -- Lighting Charcoal-Based Fires -- Grow the Fire -- Ain't No Thang but a Dang Panang Wang -- Beef Chorizo-Stuffed Peppers -- Orange Ginger-Glazed Cornish Hens with Wild Rice Pilaf -- Alabama Tenderloin (aka Smoked Bologna) -- Fiery Smoked Turkey Legs -- Smoke-Fried Wings with Hot Honey -- Chapter 3: I'm Nobody's Fuel: Briquettes, Lump, and Wood -- Charcoal Briquettes -- Natural Lump Charcoal -- Charcoal and Wood Combination -- Wood -- Configuration of Wood -- Soaking Wood -- Seasoning Wood -- Wood and Food Pairings -- Rolled Flank Steak with Bacon Jam and Smoked Gouda -- Pork Belly BBQ Bites -- Spatchcocked Turkey with Orange Bourbon Glaze -- Beef Short Ribs with Sweet Potato Chips -- Smoked Sausage with Beer Cheese Dip -- Chapter 4: Burn Strategies and Refueling -- Burn Strategies -- Refueling -- Troubleshooting After Refueling -- Smoked Spareribs with Honey Bourbon BBQ Sauce -- Spatchcocked BBQ Chicken -- Smoked Chicken Stock -- Pulled Pork with State of Franklin Sauce -- European Street Cafe Pastrami -- Slow-Roasted Suckling Pig -- Sweet Tea-Glazed Ham -- Chapter 5: Maintaining a Humid Cooking Environment -- Why Humidity Is Important in a Smoker -- Moisture and Humidity in an Offset Smoker -- Applewood-Smoked Turkey Breast -- Cheddar Chipotle Meatloaf -- Pineapple Habanero Baby Back Ribs -- Beef Back Ribs with Chimichurri -- Smoked Whole Pork Shoulder with Golden Mustard Sauce -- Chipotle Chicken Salad Sliders -- Bourbon Maple Canadian Bacon.

Chapter 6: Smoke-Braising -- Why Braise? -- Braising Essentials -- Fire-Roasted Green Chile Beef Enchiladas -- Competition-Style Chicken Thighs -- Smoke-Braised Beef Shank -- Pork Prime Rib with Cherry Bourbon Sauce -- Whole Smoked Brisket -- Country-Style Pork Ribs -- Chapter 7: Reverse Searing -- Benefits of the Reverse Sear -- How to Do the Reverse Sear -- What Foods Are Good Candidates for the Reverse Sear? -- How Does Reverse Searing Compare to Other Methods? -- Reverse-Seared Beef Tenderloin Roast with Red Wine Stock Reduction -- Thick Pork Chops with Spicy Apple Compote -- Jerk-Style Pork Loin Sliders with Taro Chips -- Porterhouse Steak with Chanterelle Mushrooms and Red Pepper Relish -- Brown Sugar, Bourbon, and Sorghum Bacon -- Chapter 8: Using the Offset Pit as a Grill -- Grilling in the Firebox -- Grilling in the Cooking Chamber -- Heat Shields and Fire Bricks -- Green Chile-Crusted Flank Steak Tacos -- Honey-Sesame Pork with Fried Rice -- Brisket Burgers -- Hawaiian Cornish Game Hens with Pineapple Fried Rice -- Chapter 9: This Is Getting Old: Aging Beef -- Why Age Beef? -- Wet Versus Dry Aging -- Ideal Cuts for Aging -- No Little Critters -- What Is the Right Amount of Time to Age Beef? -- Dry-Aged Smoked Prime Rib -- Competition-Style Beef Brisket -- Beef Tallow -- Slow-Roasted Beef Strip Loin -- Ultimate Roast Beef Sandwich -- Chapter 10: Side Dishes -- Roasted Garlic Mashed Potatoes -- Deep-Fried Loaded Mashed Potatoes -- Smoked Poblano Mac and Cheese -- Deep-Fried Sweet Potato Chips -- Bacon Honey Mustard Potato Salad -- Tex-Mex-Style Pinto Beans -- Chunky Hushpuppies -- #1 BBQ Pit Beans -- Rhonda's Blackberry Margarita -- Smoked Game Day Mix -- Chapter 11: Rubs and Seasonings -- NMT Beef Rub v.2 -- NMT Green Chile Steak Seasoning -- NMT Ba'Cock! All-Purpose Poultry Seasoning -- NMT Southern Sweet BBQ Rub -- NMT Steer Seasoning.

NMT Umami Steak Seasoning -- NMT Cajun Beef Rub -- Chapter 12: Sauces and Injections -- NMT Honey Bourbon BBQ Sauce -- NMT Pineapple Habanero Sauce -- NMT Golden Mustard BBQ Sauce -- State of Franklin BBQ Sauce -- NMT Bacon Jam -- NMT Bacon Honey Mustard -- NMT Bird Shot Poultry Injection -- NMT Pig Poke Pork Injection -- References -- Conversions -- Index -- Acknowledgments -- About the Author.