Reddit mentions: The best outdoor cooking books

I'm a bit of a cookbook junkie, so I have a bunch to recommend. I'm interpreting this as "good cookbooks from cuisines in Asia" so there are some that are native and others that are from specific restaurants in the US, but I would consider these legit both in terms of the food and the recipes/techniques. Here are a few of my favorites:


Pan-Asian

• Asian Dumplings - the masterpiece on all things dumpling
  
• Asian American - Dale Talde's (Top Chef) book with lots of Asian cultures' food in the US
  
• Asian Pickles - pickles and fermented foods from throughout Asia
  
• Lucky Rice - recipes from the Asian festival of the same name
  
• The Asian Grandmother's Cookbook - traditional cooking passed down to American cooks
  
  Burmese
  
  
• Burma:Rivers of Flavor - good focus on difference in Burmese cuisine from other regional
  
  Cambodian
  
  
• Num Pang - Cambodian sandwich restaurant in NYC
  
• Cambodian Cooking - GREAT book on Cambodian cuisine, supporting refugees
  
  Chinese
  
  
• Ken Hom Complete Chinese Cookbook - great primer for cooking Chinese food using ingredients commonly available in US
  
• China Moon - classic SF Chinese restaurant food
  
• Feeding the Dragon - modern culinary journey through all of China
  
• Mastering the Art of Chinese Cooking - omnibus focused on the home chef
  
• Breath of a Wok - focus on wok technique at home
  
• Every Grain of Rice - wonderful Sichuan food for home cooks
  
  Indian
  
  
• Madhur Jaffrey Indian Cooking - actually, any of her cookbooks are wonderful for Indian cooking
  
• Savour Mumbai - looks at Indian cuisine as a melting pot in Mumbai
  
• The Indian Family Cookbook - modern South Indian food
  
• Indian Harvest - Vikas Khanna's family cookbook
  
• Made in India - classic Indian food, from street to home
  
  Indonesia
  
  
• The Food of Indonesia - everything you need for a rijstaffel!
  
  Japanese
  
  
• Japanese Farm Food - authentic rural Japanese cooking
  
• Preserving the Japanese Way - how to make awesome Japanese pickled vegetables
  
• Sushi Chef - not strictly speaking a cookbook, but "Jiro Dreams of Sushi" book in English
  
• The Japanese Grill - authentic hibachi and Japanese grill recipes
  
• Japanese Comfort Food - lots of traditional Japanese recipes
  
• Nanban - Japanese "soul food"
  
• Tokyo Cult Recipes - hip modern urban food from Tokyo
  
• Yum Yum Bento Boxes - updated modern take on bento boxes
  
• Ivan Ramen - traditional ramen for a Western audience
  
• Izakaya - traditional Japanese pub food & small plates
  
• Nikkei - emigrant Japanese food culture in South America
  
• Donabe - traditional Japanese hot pot recipes
  
• Kyotofu - very unique Japanese dessert cookbook
  
  Korean
  
  
• K Food - modern take on Korean street food
  
• Maangchi's Real Korean Cooking - great resource for Korean cooking in a non-pro kitchen
  
• Traditional Food - omnibus of four regions of Korean food
  
• Koreatown - authentic, approachable guide to Korean food in a US context
  
• Smoke & Pickles - Edward Lee's fusion of his Korean heritage and southern barbeque
  
• The Kimchi Cookbook - many, many recipes for kimchi...
  
  Malaysian
  
  
• Malaysian Cooking - good overview of Malay cooking
  
  Middle Eastern
  
  
• The New Persian Kitchen - modern Iranian food
  
• Ottolenghi - Israeli-Palestinian collaboration
  
• Persiana - dynamic modern recipes from throughout the Middle East
  
• Zahav - modern Israeli food
  
• Sweet Middle East - traditional and modern desserts
  
  Philippine
  
  
• Filipino Homestyle Dishes - good intro to classic Filipino dishes
  
  Russian
  
  
• Mamushka - focus on Ukraine
  
  Sri Lankan
  
  
• Hidden Kitchens of Sri Lanka - beautiful photo-cookbook on Sri Lankan cuisine
  
  Taiwanese
  
  
• The Food of Taiwan - um... food... from Taiwan
  
  Thailand
  
  
• Nong's Thai Kitchen - she beat Bobby Flay in pad thai
  
• Pok Pok - Portland's most AWESOME Asian restaurant
  
  Turkish
  
  
• Istanbul:Recipes from the Heart of Turkey - lovely focus on urban Turkish food
  
• Anatolia - wonderful approachable approach to Turkish cuisine
  
• Essential Turkish Cuisine - focus on history and evolution of Turkish food
  
  Vietnamese
  
  
• The Slanted Door - great Vietnamese restaurant cookbook
  
• Vietnamese Market Cookbook - focus on simple Vietnamese from fresh ingredients
  
• Into the Vietnamese Kitchen - traditional Vietnamese home cooking
  
• The Banh Mi Cookbook - the greatest sandwich in the world!
  
• Vietnamese Home Cooking - another great overview
  
  (edit: screwed up a couple links)

allow me to talk about food for a moment. i've done a fair number of treks in the week-long range and my advice is:

1. get a dehydrator and make your own food. the stuff you buy in pouches at rei or wherever is way too expensive, not very good and the vegan selection is terrible. if you can afford a good dehydrator with a fan like an excalibur, get that -- you will wind up using it for a billion things other than camping food later on. trust me. i'm blooming wild rice right now.
   
   
2. get the 'lipsmakin' book. sure, there's a lot of non-vegan stuff in there but there's also a lot of awesome recipes, too. one of the ten best meals in my life was a rehydrated bowl of "ed's burritoes" filling from that book -- mind you, probably a big part of why it tasted so good was the fifteen km of scrambling and wading before dinner... the lightening stir fry is also a winner.
   
   
3. work out calories and weights. i know it sounds a little over the top to weigh everything, but hiking is something we do for fun and heavy packs are not fun. i generally try to get in the six calories per gramme range for food.
   
   
4. get a good gas stove. something like this. i know it's more convenient to eat no-heat foods and carrying gas is extra weight, but you will love a hot meal like nothing else after a hard trek in the rain. also: coffee.
   
   
5. bring condimenty-type things. we like to pack nutch, salt and truffle oil to add to heated meals. seriously, truffle oil will make those dehydrated potatoes tast like a religious experience. in a good way. also, salt is important. you will be leaking electrolytes all over trail. eat salt.
   
   
6. pack snacks. we used to bring primals and clif bars for snacking, and they are good. however the packaging ratio for primals is ridiculous (you have to carry that stuff out with you, after all). now we just go with one or two larger bags of gorp and learn to ration it well. nuts are awesome and have a good calorie-to-weight ratio. plus: they're tasty and survive getting wet well. we also make a 'vegetable leather' that's like 'fruit leather' except... vegetables.
   
   
7. plan for 4000 calories a day. maybe more. you know what, make it five thousand. running out of food is zero fun.
   
   
8. bring an umbrella. i know this has nothing to do with food, but humour me here. the umbrella is a mission critical piece of camping gear that will make your trek significantly more fun and less painful. an umbrella keeps rain off you and allows you to dress for the temperature (if you've ever sweated to death in the greenhouse that is a heavy gortex rain jacket you know what i'm talking about here); an umbrella keeps the sun off you; an umbrella is a windshield when you light your stove; an umbrella is a dry-patch maker when you pitch your tent; an umbrella is a privacy screen for the shy. douglas adams got it wrong: towels are useless. get an umbrella. you can get an absolute top of the line umbrella that weights half a pound (you heard that right) for only twenty five bucks from the folks at golite.

First off, you can grill on anything, a cheap $30 grill from Walmart will make a steak taste as good as anything else if you know what you're doing. Smoking is a little different but if you want to keep the cost down, I got a smoker from amazon for Father's day that was less than $150. After some sealing along the edges it's an excellent smoker. Some of your questions are a bit vague, a lot of it depends on what you're cooking. I do pork butts for competitions and the general rule of thumb is to cook low and slow, about 250 degrees is your sweet spot, for about an hour for each pound of meat. Once you get an idea of how your smoker handles you will know how often to add fuel and check the temperature. There are plenty of great meat thermometers available everywhere that link with your phone through Bluetooth and you can set it to alert you when the temp drops too low. Really it comes down to what you want to cook. Every type of meat has an ideal time and temp and even wood and type of cooker. I smoke ribs on a 50 gallon drum grill with hickory wood. I do my butts on a box smoker with maple wood. This is what I use for most of my smoking Dyna-Glo DGO1176BDC-D Vertical Offset Charcoal Smoker https://www.amazon.com/dp/B00BQ59VTO/ref=cm_sw_r_cp_apa_C7rGyb0MAMD9Z with various woods mixed with charcoal based on what I'm cooking. I use a separate plain barrel grill for every day grilling. I'm just one guy telling you what I use. There are a lot of ways to burn meat and I think at the end of the day you should go with what works for your budget and skill. If you're just getting into it and want to learn, get a cheap $100 smoke box. This is a great book that will teach you all the basics of cooking any type of bbq The Barbecue! Bible https://www.amazon.com/dp/0761149430/ref=cm_sw_r_cp_apa_d.rGyb7HTT3HP . This is a great subreddit that always has a lot of good cooks showing off really good stuff so I'm sure you will get more advice, but this is my advice, I learned from a man who's won a lot of contests but I still bought that book and try to learn from many sources. Pm me if you want more specifics but it's going to come down to what you want to cook that determines how you go about doing it.

Engine Burritos

These are a staple of road trips, at least from my crowd. But perhaps you've never heard of them. The basic idea is to use your engine's heat to warm or cook food. Burritos are the most common, but I imagine you could use hot pockets or other frozen food depending on what you have under the hood.

So you unwrap a freshly bought burrito of some kind, or you take one that's in some state of thawing because you bought it 4 hours ago and you wrap it with two layers of heavy duty aluminum foil. Then you place or wire it on the engine and go for a drive. 1.5 hours or less (for more thawed food) and you have a meal. Here I'll usually top with salsa, sour cream, or guac and eat a whole pickled jalapeño on the side. I usually take a frisbee, turn it upside down, add a paper plate, and eat off that. Easy cleanup.

One good tip from the book Manifold Destiny was to scout out likely food cooking places on your engine, and ball up some aluminum foil and stuff it in place, then close the trunk. The foil balls will squish down to reveal how much space is available to fit foil packets.

Something I just thought of was that (some of) you vandwellers have it easy, because you can remove the center console to add and remove food without going outside into the weather. (I would pull over, not try to do this on the fly. You'll probably accidentally drop something valuable out on the interstate at 65 mph even if you had a helper.)

You want to place the food on the engine itself, and not on top of the air cleaner (too cold) or on top of the cat (way too hot, I had a car with the catalytic converter right inside the engine compartment)

I was able to tuck a package between the intake manifold and the engine on my last car. It was underneath the spark plug wires so it kinda held it in place. On other cars I've used thin solid copper wire to bind the package in place. Once I taped an MRE entree to the radiator coolant hose and drove for 4 hours. Since it only needed to be warm it worked out OK. But that was an MRE (Meals Rejected by Everyone).

For cans, I think the advice was to punch a hole in the top so things don't explode, wrap it in foil to protect from grease and oil, and stash under the hood. Obviously, it's important to make sure the cans will fit before you slam the hood.

Another time where I did some actual cooking, I had prepared a hamburger foil packet (a/k/a hobo meal, boy scout campfire dinner, etc) and stashed it on the engine when I left in the AM. Three hours later (125 miles, there was some traffic) it started smelling really good, but I pressed on another hour to my destination and found it overcooked.

I think I paid $25-30 or so for the book at the time because it was out of print. I thought that was a bit of a ripoff, because it's a pretty lightweight and lighthearted read. It's back in print so it's a bit cheaper now. Also there is a kindle edition. But i'm only going to give it a light recommendation. Here's the entry on worldcat, maybe you can find a local copy at a library to borrow.

This is all great advice. If you are traveling in Denali National Park, you will likely be hiking cross-country. This requires route-finding and efficient travel. A simple sprained ankle or burned hand (from boiling water, for example) can turn an overnight into a multi-day epic. Self-care and wilderness first aid are essential skills. Bear, moose, caribou, and wolves are only a few of the animal species that can potentially impact your trip (or your life).

Here is a good resource from the National Park Service on Denali backpacking:

https://www.nps.gov/dena/planyourvisit/backcountry.htm



I highly recommend visiting your local REI or other gear outlet and perusing the book section. Check out resources like:

The Backpacker's Handbook

You might be well served going on a 2-3 day trip closer to civilization. Anchorage lies on the border of the Chugach State Park, and only an hour north of the Kenai Fjords National Park. Both of these treasures are home to dozens of trails that take you through amazing Alaskan vistas, but do not require cross-country travel. Good examples of these are the Johnson Pass Trail, the Resurrection Trail, and the Crow Pass Trail. Closer to town is Rabbit Creek in the Chugach Front Range. A rolling 5 mile trail takes you back into an amazing Alpine valley surrounded by soaring peaks.

Other examples are:

• Eklutna Lake
  
• Powerline Pass
  
• Lost Lakes Trail
  
• Nancy Lakes
  
  
  All of these areas will give you a true sense of remote Alaska, but have better opportunities for self-evacuation should your trip go south. And, again, please do not travel solo. You obviously lack experience in overnight backpacking, and are a long way from being ready for a solo trip.
  
  
  I recall attempting a 5 day trip through Colorado at age 18. We were unprepared for snow in July and stumbled back, mildly hypothermic, to the car after 2 days in frozen blue jeans (huge no-no). We were lucky and I learned a great deal about what I didn't know at that phase in life. Had anything gone slightly worse, we might not have been so fortunate.
  
  
  None of this is intended to discourage you! Just do as much research as possible before jumping in and take things slow at first.
  
  Also, be prepared to fall in love with Alaska and ditch your Lower 48 life to move up here! :)
  
  
  

I own a bunch of books on dehydrating and trail meal prep but this one is a stand out: Recipes for Adventure It is well written by a chef who obviously tested the techniques and recipes thoroughly. I have found that re-hydrating is usually the hard part to get right, especially if cold soaking.

Here are some active Facebook groups that have tons of good information including huge files of practical instruction and guidelines:

• Dehydrating Divas & Dudes
  
• Healthy Gourmet Backpacking Food
  
  From an ultralight perspective, the most common problem with food is bringing too much. No one wants to be hungry. A good article from Andrew Skurka recommends 2250 - 2750 calories per day for his hiking clients, or about 18 - 22 oz per day. article
  
  I used to bring 3000 calories per day (25oz) but I got tired of always packing food out, especially dehydrated food that I had mixed with water but could not eat. I have been dropping the packed daily calorie count on successive trips for a few years now, and 2300 calories (about 19 oz with packaging) seems perfect for me. Everyone's metabolism is different so you will have to experiment to get it perfect. For reference, I am 165 pounds and older.
  
  After you figure out how many calories you want to bring per day, it is easier to get your food's caloric density up to 120 - 125 kcal/oz on average, and then you can stop counting every calorie in each food item and just weigh out oz for each day.
  
  Be sure to test homemade dehydrated meals at home first!
  
  Sliced and dehydrated apples and mangoes are easy, and refreshing trail snacks. Good fiber too.
  
  Dehydrate fruit that is on sale (berries, mangoes, peaches) and make breakfast smoothies with Muscle Milk, oat flour, ground flax seeds, ground nuts, etc.
  
  I found dehydrating bananas to be a ridiculous amount of work, and dehydrated banana powder is cheap online.
  
  Canned chicken and tuna dehydrate well but practice re-hydrating them at home. These both re-hydrate into awesome wrap sandwich staples as well pot style meals.
  
  Experiment with adding olive oil, ghee, or coconut oil to your meals during preparation on the trail for a serious calorie boost of about 250 kcal per oz.

Welcome to the tribe of grillers and smokers!

Looks like the coals are still active, but you may just not have had enough for the conditions. Since you're cooking outside, you need to be aware of environmental factors, especially wind, ambient temperature, and humidity.

I would suggest switching to natural hardwood charcoal. It burns longer and cleaner than briquets. Ditch any liquid fuels you might be using, they aren't necessary and can make your food taste like petrol. If you haven't already, learn how start your charcoal with tinder. Charcoal chimneys are very helpful. (edit: looks like you already got this covered!)

I also can't recommend enough these books by Steven Raichlen, host of the PBS shows Barbecue University and Primal Grill. He has studied grilling and smoking methods from all over the world, and is very good at explaining techniques and concepts to people of all skill levels.

• The Barbecue! Bible
  
• How to Grill: The Complete Illustrated Book of Barbecue Techniques
  
  Finally, here are some subreddits with very helpful and friendly communities:
  
  
• /r/grilling
  
• /r/smoking
  
• /r/BBQ
  
  Hope this helps!

Find some friends who also feel like this and start going out every day and practicing this stuff. Here's the best secret I know about wanting to live primitively. You don't need to find a remote plot!

A friend of mine started a primitive skills club at our university and we would officially meet once or twice a week and just do very eyecatching stuff on campus (making cordage, fire by friction, etc). Unofficially, we had a shelter in Fairmount Park (Philadelphia) not far from our apartments. The section of park we chose wasn't especially big, but it didn't matter. No one ever looks off the path. Typically they just trudge forward staring at the ground in the park. We would have camp fires, practice skinning and tanning roadkill, trap small game (cook, eat, and use bones of course), do flint knapping. All of it.

No one ever noticed.

It's also a great way to make yourself feel like a ninja. Anyway, if you REALLY like this stuff and not just the idea of liking this stuff (like many people I know personally) then I really suggest you buy Primitive Wilderness Living & Survival Skills: Naked into the Wilderness . I have read all the major books on wilderness survival, taken the Tom Brown Jr. and Dan Young classes, but I will let you all of them combined are not worth the help of this book and practice alone. Practice, practice, practice is what it takes until you can start a fire with two pieces of wood while it's raining in under 30 seconds.

Also John McPherson, the author of the book, is a really awesome dude. I actually sent him and email and he set up a time so I could call him and we chatted for about 3 hours. Basically I was saying I didn't know what to do after college; I had loans, I didn't want a traditional job, and I didn't know what to do. He somehow convinced me (for the best) that it was better to finish paying off my loans first, however I can, and integrate primitive living into my life as much as possible. Can't live outdoors year round? Then spend the summer months living out of a tent in a park. If you love doing it, you'll keep doing it no matter what.


And also, if anyone wants any primitive living advice, feel free to hit me up. Someone should make a /r/tribe.

You may want to check out the "Dummies" or "Idiot's" books. Not to say you are either, just that they really are good books... it's unfortunate that there's a stigma attached to them. You might want to go to B&N or your local library and just read through them rather than ask someone to buy them.

Camping for Dummies

https://www.amazon.com/Camping-Dummies-Michael-Hodgson/dp/076455221X

The Complete Idiot's Guide to Backpacking and Hiking

https://www.amazon.com/Complete-Idiots-Backpacking-Lifestyle-Paperback/dp/1592579604

The Backpacker's Handbook has been recommended, but I haven't read it myself.

https://www.amazon.com/exec/obidos/ASIN/007175489X

The Complete Walker; I read this 30 years ago(?) A great reference.

https://www.amazon.com/Complete-Walker-IV-Colin-Fletcher/dp/0375703233

And of course Mountaineering: Freedom of the Hills

https://www.amazon.com/Mountaineering-Freedom-Hills-Mountaineers/dp/1680510045

M:FotH is a comprehensive tome, which may be a bit advanced for someone who is starting out with some car camping. As the name implies, it's aimed towards mountaineers, with sections on rock climbing, belaying, first aid, mountain safety... as a beginner you might pick up some invaluable information, but most of it may be far beyond what you need, it might be a bit overwhelming. Though you may be the type that just loves to soak up everything you, in which case it's a great reference.

If you want to check it out, the Kindle version of the 8th edition has a "Look Inside" which lists the sections and chapters, and has a bit of the first chapter. The latest 9th ed doesn't have the "Look Inside" yet.

https://www.amazon.com/Mountaineering-Freedom-Hills-Mountaineers-ebook/dp/B0049P1ZTC

In addition to what's already listed (which are great options, I must say)

For breakfast, granola and powdered milk works great (if you like that sort of thing).

Vodka and powdered drink mix like lemonade for sipping after a long day.

For dinners (and lunches as well), I had an ex-girlfriend change my life back in 2008. For overnight or multi-day trips, she taught me to make and dehydrate my own meals. It's really easy and good to know that you are not eating a bunch of preservatives and god knows what else. It's also more cost-effective (like super cheap) than buying Mountain House. I've taken these on backcountry ski and hiking trips and they work really well. You can also use a vacuum sealer and make many ahead of season to freeze so they are ready when you are. I usually have anywhere from four to eight two-person sized meals in the freezer at any one time. Frozen, I've had them stay good for over a year. They are shelf stable, unrefrigerated for like 3 months. No dehydrator? No problem, you can use your oven for drying them.

I'm including links to the two recipe books below to Amazon for convenience but you can buy them many places. I think I got mine at OMC in Portland. The first is focused on one-pot pre-prepared meals that you simply re-hydrate on a camp stove/Jetboil, etc. They require almost zero prep and use a single pot. Very compact and light.

http://www.amazon.com/Backpack-Gourmet-Dehydrate-Healthy-Eating-ebook/dp/B001GIPF6O/ref=sr_1_2?s=books&ie=UTF8&qid=1450834460&sr=1-2&keywords=backpack+gourmet
(The portobello curry and Moroccan stew are amazing) I think there is a later edition but this one is less expensive and has served me very well.

http://www.amazon.com/Trail-Food-Cooking-Backpacking-Paddling/dp/0070344361/ref=sr_1_1?s=books&ie=UTF8&qid=1450834500&sr=1-1&keywords=trail+food
This book focuses more on bringing dry ingredients to mix in the pot to cook in camp.

Below is the dehydrator I use. I bought four extra trays and added the fruit leather inserts which make dehydrating soups, stews or anything juicier MUCH easier.

http://www.nesco.com/products/Dehydrators/Dehydrators/FD-1010/session_0a694eac1158/

I hope that you find this as amazing as I have! Bon Appétit!

Yes, it's easy! Just got back from a two week canoe trip, most of my meals were dehydrated at home.

Start with something really easy, like Lentil Dip which is great on crackers/pita for lunch.


Some of my favorites are Hungry Hammock Hanger recipes:

Aztec Chicken Stew (note: I pressure cook the chicken separately, then shred it using forks and toss it in to the stew towards the end of cooking, this helps with the rehydration process)

and

Chili-Mac (note: I can never find Mole sauce where I live, so I just throw in a couple of tablespoons of unsweetened cocoa powder instead)

and

Creamy Tuna Salad, it's great for lunches.

I have also made some things from Linda Frederick Yaffe's excellent book Backpack Gourmet, favorites being "Saucy Tuna" and "Hash Browns with Eggs and Sausage".

As for packaging, it depends on how long I'm going to store the food. If it's for an upcoming trip I just use ziploc freezer bags (doubled). For longer term storage I vacuum seal the meals in foodsaver bags.

I haven't tried the boiling water/ziplock technique. My method is to dump the dried food in the pot, add enough water to cover the food, bring it to a boil on the stove, then put it in a pot cozy for 20 minutes. It always turns out great.

I always add a shot of olive oil to the dehydrated meals since they're very lean.

edit: also check out /r/trailmeals for more ideas.

Stephen Raichlen Barbeque Bible

Obviously focused on live fire cooking, but it has some technique in it - it's where I first learned of spatchcocking. It also is not just about meat, and is truly international, with recipes from all over the world. Has some nice short stories about the origin of some of the recipes as well. At this point, I use it more for inspiration than anything, but my copy is well marked and dog eared.

Better Homes and Gardens New Cook book

Probably too basic for most people here, but I find that when I just need a quick recipe for something simple, it's got a lot of them. For example, I don't bake a whole lot, so I don't have a recipe for something simple like french bread committed to memory. This has it though. I like that it's a binder, and I've shoved extra pages into it.

Glad to help. I wish I had an in real life mentor because that's the way I prefer to learn, but the book was a great substitute.

Low & Slow: Master the Art of Barbecue in 5 Easy Lessons https://www.amazon.com/dp/0762436093/

My recommendations for my friends wad to follow his book in order. Do each chapter at least once. Then feel free to go crazy on the internet as there is a LOT of good (and conflicting) information.

He also has a second book out now as well that covers brisket among other things.

Low & Slow 2: The Art of Barbecue, Smoke-Roasting, and Basic Curing https://www.amazon.com/dp/0762453958/

I liked his book because he doesnt really focus on temperature of anything, just a clean burning fire and the feel of the meat when it's done.

Not to be "that guy," but BBQ and grilling are two related but different things. BBQ is about slow cooking using lower temperatures and hardwood, and grilling is is faster cooking over wood, charcoal, or gas. BBQ is a way of dealing with cheaper cuts of meat such as brisket and pork shoulder, where the long, slow cooking breaks down the connective tissue and dissolves the fat, which tenderizes the meat. Grilling is done usually over higher heat and works best with foods that are less fatty, such as steak, fish, burgers, and pork chops. These foods will usually dry out if cooked low and slow, so the quicker cooking works better.

You can BBQ with an inexpensive barrel smoker such as a Brinkman's Smoke'N Grill, but the kettle grills such as the Weber are really better suited to straight grilling. I know there are people who do smoking with soaked chips and gas grills, but Aaron Franklin made a good case in his book Franklin Barbecue: A Meat-Smoking Manifesto that that's not true BBQ. My first unit was a "Texas hibachi," which is a 40 gallon drum split in half, and it worked just fine for what I used it for.

In any event I'd recommend getting a charcoal grill and a recipe book such as Steven Raichlen's The Barbecue! Bible and start trying recipes. It's really the best way to learn.

It just takes a little practice and building up confidence... while getting to eat way better BBQ than you get at most restaurants and way more fresh.

If you don't already have one, you really need to get a digital thermometer like this one.

And I highly recommend this book for some great recipes - smoked meatloaf was really good. The mac n' cheese recipe is ridiculous.. family/coworkers know me for it. It has a lot of other great tips for the WSM too.

Welcome to the club, it's such a delicious hobby.

In his book, Barbecue Bible, which I would highly recommend, he has a recipe for caveman potatoes.

Probably the best way to cook sweet potatoes (white or orange yams) is roasting on the coals. I'll throw them on top of the coals and turn them after half an hour. Sweet, smoky, and delicious, every time. After an hour they'll be cooked perfectly, just peel off the char. You can serve them mashed, or whole. I like them with a little bit of honey butter, or even plain.

Lipsmackin' Vegetarian Backpackin'

This book is not only great for backpacking, but for regular meals as well. You may need to adjust portion sizes since you won't need the same amount of calories if you are not trekking with a 40lbs pack. The best thing is that all recipes are simple yet tasty with most using pre-packaged ingredients like soup mixes. It is great for fast, easy meals that are tasty enough eat off trail.

I love this Italian Sausage Recipe (see page 2, bottom). I usually make them into patties, or just drop it in small chunks (raw) onto pizza before baking, but I am sure you could put it into casings with the proper equipment.

Also, I found a ton of great sausage recipes in this cookbook, Paul Kirk's Championship BBQ, and the book walks you through everything you need to make sausage. Though, his website doesn't seem to have many recipes. Great cookbook if you ever do any smoking also.

For backpacking and hiking, MREs aren't the best choice. Weight, leftover garbage, and taste are all significant considerations and there are much better options out there.

One of my favorite cook books is "Lip Smackin' Vegetarian Backpackin'" which features lots of good filling easy to make recipes that you'll love and that won't take up much space in your bag.

Alternately, look up the "boil in a bag" method for camping. This is simply recipes kept in a zip lock bag that you pour boiling water into. Simply, cheap, and pretty darn good.

https://www.amazon.com/Lipsmackin-Vegetarian-Backpackin-Lightweight-Trail-Tested/dp/0762785020/ref=sr_1_1?keywords=Lip+Smacking%27+Vegetarian+Backpackin%27&qid=1562978954&s=gateway&sr=8-1

Got a slew of books, but as has already been mentioned, Amazing Ribs is my primary source for pertinent BBQ data. There is simply no better resource out there, print, binary or otherwise. It's my go-to for technique.

For recipes, I have a decent library. Here's just a few of my books: [Smoke and Spice by Cheryl and Bill Jamison](http://www.amazon.com/Smoke-Spice-Cooking-Real-Barbecue/dp/1558322620/ref=sr_1_1?s=books&ie=UTF8&qid=1343976826&sr=1-1&keywords=smoke+and+spice0, Peace, Love and BBQ by Mike Mills, Big Bob Gibson's BBQ Book by Chris Lilly, Low and Slow by Gary Wiviott, Championship Barbecue by Paul Kirk, Real Grilling by Jamie Purviance, and few specialty books like Asian Grilling by Su-Mei. All excellent resources for recipes.

1. LIP Smackin' Backpackin' This is written by, Christine and Tim Conners. (there is a vegetarian version offered as well, I have use this book the most because i've had it the longest, it offers a ton of great trail bar recipes, soups and pizza!!!!!!!!!!)
   
   
2. Recipis for Adventures, written by Chef Glenn Mcallister. (this book has the most pictures available, showing you how to layer and how to prepare individual food items)
   
   Both of these books offer a lot of good information how how to store, estimated length the food will last. The pastas offered in Lip smackin' served me many nights on the trail. Hopefully the links work below..
   
   Recipes for adventure
   
   Lip Smackin' Backpackin'
   
   Lastly Andrew Skurka made a 14,000 word (online or booklet) you can order through his site, I haven't looked at it much but I did buy in last year. Hope all this helps. Enjoy your trip and congrats on your wedding.
   
   A. Skurka

I do as well. Allen Vaughn has a great website, Full Custom Gospel BBQ and he was just named as the BBQ Editor at Texas Monthly, which has got to be one of the greatest jobs of all time.

I also know people who like Myron Mixon's book, although I have never actually seen it. The cupcake chickens that have been on the frontpage this week came from it, so probably some good recipes in there as well.

Don’t have any recipes but TVP will probably be a great addition because you only have to barely bring water to a boil and stir. Add some taco seasoning and your good to go.
Also this book will probably be of great use.
https://www.amazon.com/Lipsmackin-Vegetarian-Backpackin-Lightweight-Trail-Tested/dp/0762785020/ref=mp_s_a_1_1?keywords=lip+smacking+vegetarian+backpacking&qid=1565379203&s=gateway&sprefix=lips+smacking+vege&sr=8-1&utm_source=share&utm_medium=ios_app

Thanks for the update. Glad it seems to be creeping in the right direction. I just ordered a used version of this book which details set up and usage of the WSM specifically. Harry Soo also has some good tips here about WSM usage that I plan on trying or at least cross-referencing with that book. Either or both might have some tips that could help you out. Good luck!

I think you're off to a good start. I would recommend these two if you are just getting started:

Chris Townsend's Backpackers Handbook

Allen and Mike's Really Cool Backpackin Book - it's easy and digestible

The answers to your questions really depend on preference. The distance of your hike will be up to you- start small, make sure you like it and don't bite off more than you should chew.

Of course pitching a tent, follow Leave No Trace principles.

Have fun!!

As far as comprehensive backpacking books go I haven't read any other than those 2. I'm sure there are other books out there I just don't know that they would cover any more than those two. Getting a subcription to Outside or Backpacker will help you see the state of current gear. If you're looking for more info you could always look for books on ultralight hiking. Even if you don't plan to go that route I'm sure you would find relevant information to lighten your load. Also books light Lip'Smackin Backpacking and Backpack Gourmet are great books when it comes to taking your food to better places.

I knew where this was going, I have this cookbook: http://www.amazon.com/Seven-Fires-Grilling-Argentine-Way/dp/1579653545

They know their meat, and their fires. I now officially want to vacation in Argentina.

Thanks for sharing your awesome experience! Super jelly over here.

Congrats man! Here are a couple great websites I use regularly for recipes:

• http://www.meatchurch.com/blogs/recipes
  
• http://biggreenegg.com/recipes/
  
  I also cannot recommend this book enough. Really great stuff on how to use, maintain, clean, and cook on the egg:
  
  
• https://www.amazon.com/Smoke-Green-Ceramic-Cookers-Team--/dp/162414098X/ref=sr_1_1?ie=UTF8&qid=1466607517&sr=8-1&keywords=big+green+egg+recipes
  
  Please send us pics!
  
  edit: I suck at formatting

Don't waste your money on a course. First thing I would do get a book or two for about $15 each. This and this look like two good books. I'm Swedish so the books I use wouldn't be much use to you.

Next is to get a backpack and some gear. Once you have the gear pack it up in the backpack and go car camping for a couple of weekends. Only use what you have in the backpack.

Then you can progress to going on overnight trips. You should be able to find organized groups that go on backpacking trips. Start with simple overnights and progress from there. Or you can just go with friends.

Buy this book. It has some great guidance for a newbie on the egg and some great recipes. Love making my own rubs based on the ones in here: https://www.amazon.com/gp/aw/d/162414098X/ref=mp_s_a_1_1?ie=UTF8&qid=1466653579&sr=8-1&pi=SY200_QL40&keywords=smoke+it+like+a+pro+on+the+big+green+egg&dpPl=1&dpID=618Thc1yWTL&ref=plSrch

I recommend a cookbook like below Sheet Pan Suppers - easy way to put your protein and veg on a single pan for roasting, easy to clean up. There’s several of these types of cookbooks out there, I happen to own this one so I’ll stand by it. And it gives you ideas for your own combinations once you get the hang of cooking time for various meats and veg

sheet pan suppers

Watch some classic Food Network TV - Ina Garten, Gina DeLaurentiis, Rachel Ray, Pioneer woman, Bobby Flay, Emeril ... Not only will you get recipes and ideas, you’ll pick up little tips about WHY you do certain things that you might not get from a straight recipe in a book or off the internet .

Congrats on the new smoker! Weber smokey mountains are a great step up from electric.

These links should help:

https://amazingribs.com/weber-smokey-mountain-accessories

http://virtualweberbullet.com

https://www.amazon.com/Secrets-Smoking-Smokey-Mountain-Smokers/dp/1624140998


If you don't have one, I would get a nice wireless thermometer since the one on the lid will not be accurate.

By far the best book I can point out is the [Backpacker's Handbook] (https://www.amazon.com/Backpackers-Handbook-4th-Chris-Townsend/dp/007175489X) by Chris Townsend. Legit advice in there.

I also recommended heading over to /r/backpacking and checking them out, as well as /r/CampingandHiking.

Appreciate the kind words, thanks a ton.

An 18" WSM was my second smoker when I got into BBQ. Everyone will have a different opinion but for me leaving the top vent completely open and controling temps with the bottom vents worked the best. I highly recommend "Low & Slow" by Gary Wiviott. His instructions in the book are specifically on offsets and WSMs.

>im in Argentina

you lucky so-and-so. :D

I'm in Texas, where we also worship at the Altar of Beef. I've been dying to visit your neck of the woods ever since I read Chef Mallmann's Seven Fires. I'm pretty sure you're the only other people on the planet that truly know how to cook beef right.

Not exactly butcher books, but I really love Charcuterie by Michael Ruhlman and Seven Fires by Francis Mallmann. Those two books literally changed my life by inspiring me to re-evaluate what I wanted to achieve as a professional cook.

Simplest: I'm a big fan of pepper steak. Just take a shitload of ground pepper and roll the steak around in it until it's coated.

For steak rubs, I tend to prefer bolder spices like chili powder, cumin, chipotle, rosemary and dry mustard.

For chicken, I use paprika, thyme, garlic and onion powder, and citrus flavours like lemon pepper.

For pork, I usually use a mix of the above chicken and steak rub ingredients, and add a bit of sweetness with either brown sugar or maple syrup.

This is a great book on grilling, but it all translates to non-bbq cooking as well. There are tons of awesome recipes for marinades and rubs, and I don't think I've had a bad recipe yet from this book.

This is the best backcountry cookbook and meal planning guide I know of. Fantastic recipes that are nutritious, readily available at any grocery store and easy to make.

http://www.amazon.com/Cookery-National-Outdoor-Leadership-Library/dp/0811731081

I hope you got a receipt from the dealer.

I was told at the show when I got mine to cook a pork tenderloin. Bring the egg to 400 degrees and get it stable. Grill the tenderloin for 5 minutes per side. There should be three sides. Let it rest for 10 minutes, slice and enjoy.

This book was recommended to me, on Reddit i believe. His technique for temperature control has worked superbly for me. I highly recommend it.

https://www.amazon.com/Smoke-Green-Ceramic-Cookers-Team/dp/162414098X

Just expanding on Arvald's comment concerning backpacking:

If you're thinking of doing this (I think it's a very good idea. Nothing, to me, feels more spiritual, serene, or rewarding as traveling through nature. Of course, when I say "nature", I mean geographical areas that are not occupied by humans.), then I can recommend some literature to you. As an Eagle Scout, I've done my fair share of camping/hiking/trailing. I don't think it's wise to go camping by oneself the first time; but, since this is an adventure, you should say "fuck it" to wisdom.

Here are some books that come to mind:

http://www.amazon.com/Pocket-Guide-Hiking-Backpacking-Cordes/dp/0963302477/ref=sr_1_1?s=books&ie=UTF8&qid=1322794140&sr=1-1

http://www.amazon.com/Camping-Wilderness-Survival-Ultimate-Outdoors/dp/0974082023/ref=sr_1_7?s=books&ie=UTF8&qid=1322794186&sr=1-7

http://www.amazon.com/Backpack-Gourmet-Dehydrate-Healthy-Eating/dp/0811726347/ref=sr_1_sc_1?s=books&ie=UTF8&qid=1322794215&sr=1-1-spell

You should pick up a copy of Francis Mallmann's Seven Fires. There are several great recipes that use a wood oven just like the beauty you built.

Here you go:

https://www.amazon.com/dp/0762725311

https://www.amazon.com/dp/0899975062

If you want something pre-packaged, do check out the Canada-based Nomad Nutrition meals. We tried Kathmandu Curry and Hungarian Goulash and both very pretty good. So it is a good diversity option,

I bought this book when I started.

I know it sounds kinda silly but I loved the basics

• getting a great long-lasting fire
  
• rubs
  
  I also started with the WSM so this worked well for me but its not restricted to the WSM.
  

I like Deuki Hong's cookbook "Koreatown: A Cookbook." https://www.amazon.com/Koreatown-Cookbook-Deuki-Hong/dp/0804186138

It's pretty cool because it encompasses Koreatown food which is easy to approach.

One squash should make enough for 2 people. Recipes usually call for 1/2 squash per person. (My SigOt says more than enough for 2 people.) Once scraped, you can treat it like regular spaghetti, i.e., use spaghetti sauce, cheese, etc.

This is not a slowcooker recipe:

I just made a recipe the other day using one squash. Slice in half. If it's too difficult to slice in half, microwave it for 2-3 minutes and it will soften. Coat the insides with olive oil and then add salt and pepper to taste. Put the halves cut side down on a non-stick or parchment/foil covered sheet pan. Place on a low rack in the oven at 450 for 35 minutes, then check it for doneness. The edges should be a bit brown and the insides all the way to the edges should be soft. Throw it back in for 5-10 minutes if the outside is still firm and "unscrapable."

Meanwhile, prepare any spaghetti sauce you like. Ironically, I used a butternut squash spaghetti sauce. If you want to just pour it over the squash, just heat it up. If you want to make a bowl from the squash, put the sauce in a bowl big enough to hold the sauce plus scraped squash.

The recipe I was modifying was from Sheet Pan Suppers and called for mushrooms, but my SigOt doesn't like mushrooms so I substituted diced tomato.

When the squash is done, don't burn yourself. Scrape the innards out with a fork. Like I said above, leave some around the edges to support the skin if you want to use the squash as a bowl. Put the squash in the bowl with your sauce and anything else you want to add (If you add onion, I would brown it in a pan first and then add the diced tomatoes if you want them.) Scoop the mixture back into the squash bowls, add shredded or cut up pieces of mozzarella to the top of the mixture and put it back in the oven for approx. 10 minutes--until the mozzarella is slightly brown and the mixture is hot. Eat it.

This isn't a hard recipe and doesn't take very long, less than an hour.

Pretty sure they use an electric smoker which isn't the best way to do it. You should try more places that aren't chains to get a better feel. I like Arby's brisket but it's by no means the best ever.

I recommend you get yourself a copy of Low & Slow and start reading on the process. httpsw.amazon.com/Low-Slow-Master-Barbecue-Lessons/dp/0762436093

I have this Weber cookbook and this book from Southern Living. Both books are fantastic. I recommend picking them up if you see them in the store :)

Another Fork in the Trail: Vegetarian and Vegan Recipes for the Backcountry

And the latest blog entry on the Authors website is quinoa and bean chili with tomatillos.

I also really like http://www.trailcooking.com/ which has many good veg friendly recipes.

I've always had luck with Paul Kirk's Championship BBQ Book. Not just for competitions. Good all around BBQ book.

http://www.amazon.com/Manifold-Destiny-Guide-Cooking-Engine/dp/1416596232/ref=sr_1_1?ie=UTF8&s=books&qid=1253299394&sr=8-1

Manifold Destiny... how to cook on the engine of your car.

I expect that this is not exclusive to dead heads, I'm sure there are some Phish fans that do this, and I'm sure there are some people who live out of their cars that do it too... But I respect your decision to turn away hot chocolate cooked on an engine.

	

	

	

Manifold Destiny (cookbook):

---

>Manifold Destiny is a 1989 cookbook (ISBN 0679723374), its updated 1998 edition (ISBN 0375751408) and a 2008 update (ISBN 1416596232) on the subject of cooking on the surface of a car engine. It was written by Chris Maynard and Bill Scheller, a photographer and a travel writer who were also accomplished rally drivers. Though neither edition remained in print for very long, the book is considered something of a cult classic in the American culinary scene due to its unusual subject matter, combining local specialties ("ready-boughts") with recipes designed with various regional and ethnic inspirations in mind, as well as evaluations of representative cars available at the time of their suitability as cooking equipment. A measure of its cult status can be found on Amazon.com, where a search in May 2007 revealed that used copies of the book sold for four to ten times the cover price of the book. In addition, despite its somewhat humorous tone, it is often cited as the primary (or even only) reference on the subject of car engine cooking.

>

---

^Interesting: ^Manifold ^Destiny ^| ^List ^of ^cooking ^techniques ^| ^Engine ^Cooking

^Parent ^commenter ^can [^toggle ^NSFW](/message/compose?to=autowikibot&subject=AutoWikibot NSFW toggle&message=%2Btoggle-nsfw+cmko2mj) ^or [^delete](/message/compose?to=autowikibot&subject=AutoWikibot Deletion&message=%2Bdelete+cmko2mj)^. ^Will ^also ^delete ^on ^comment ^score ^of ^-1 ^or ^less. ^| ^(FAQs) ^| ^Mods ^| ^Magic ^Words

Buy this:

The Barbecue! Bible: Over 500 Recipes https://www.amazon.co.uk/dp/0761149430/ref=cm_sw_r_cp_api_i_xaJUCb09DM41S

It will transform your bbq experience. You’ll understand how the mechanics work and you find easy to do recipes that will thoroughly impress your guests.

I’ve purchased more than ten copies over the years as gifts. It’s that good.

Be warned though, you might get bitten by the bug like I did. I’m now banned from buying any more BBQ’s until I sell one of the seven I currently have.

check out "Seven Fires" by Francis Mallmann, fantastic cookbook dedicated to Argentinian grilling.

http://www.amazon.com/Seven-Fires-Grilling-Argentine-Way/dp/1579653545/ref=sr_1_1?ie=UTF8&qid=1407540269&sr=8-1&keywords=seven+fires

OP I highly recommend this book. It reads like a lesson plan, is very descriptive, teaches you BBQ instincts and to learn your pit. Not sure what type of smoker you have, I'm a Weber smoky mountain fan.. which this is geared towards.. but I'm sure you could adapt.

Low and Slow: Master the Art of Barbecue in 5 Easy Lessons Wiviott,...

https://www.amazon.com/dp/0762436093/ref=cm_sw_r_sms_awdo_QNnOzbT1Q26QE

Oh I wish I had more upvotes to give. Get at least a five tray model, and get yourself some books [1] [2] and start cooking. What I do is double the recipe, have some for dinner, and then dehydrate the rest. I still have some year old meals that are still delicious once you rehydrate them.

I know you said you weren't really into dehydrated meals, but have you tried making your own? I have a dehydrator and have made some great recipes for a recent canoe trip from this book: https://www.amazon.com/Another-Fork-Trail-Vegetarian-Backcountry/dp/0899975062

It's all vegan and vegetarian recipes. In many of them you add the oil after rehydrating the meal at camp, so it would be easy to avoid added oils if that's a concern.

The hummus and bean dips have turned out really well. They can be rehydrated with cold water, so you don't have to light a stove to have some tasty hummus and pita for lunch.

Get yourself a copy of the NOLS Cookery, you can also find older/used versions for cheap. It has info for planning your trip (you'll need ~1.5 pounds of food per person per day), and many good recipes. Almost all of the ingredients can be found in the bulk section of the grocery store.

My favorite is spaghetti with a sauce of peanut butter, brown sugar, and soy sauce.

Oh man, are you me? So much support on the food issue. My husband is content to eat the same thing every day, while I start getting the food version of cabin fever and will start to gag if I have to choke down the same dinner over and over. He also is super picky -- any time I cook something new and he agrees to add it to the rotation is a celebratory event for me.

So this book has been really great, especially for the meals that include meat and veggies in the same pan. I also do a ton of crockpot cooking because I'm lazy.

Foodgawker/random, Good eats, Pioneer Woman Cooks.

I bought the Weber Real Grilling cookbook this summer, and it's been gold so far.

also: local church/volunteer fire department/etc. cookbooks are great.

I would suggest buying any of Steve Raichlen's books. The BBQ Bible and How To Grill helped me a lot. Great pics of both techniques and the food.

http://www.amazon.com/gp/aw/d/0761149430/ref=mp_s_a_1_1?qid=1373559052&sr=8-1&pi=SL75

http://www.amazon.com/gp/aw/d/0761120149/ref=mp_s_a_1_4?qid=1373559108&sr=8-4&pi=SL75

So are these books atypical? 1, 2

Do you ever miss the mind blowing selections you can find in even a mid sized American city? I'm currently reading Reay Tannahill's Food in History and I'm reminded of just how amazingly good modern day US residents of even mediocre cities really have it when it comes to food variety and choice.

It must be pretty stifling to be a chef in a region where black pepper is considered controversial.

I'm a big fan of this book:

Low & Slow: Master the Art of Barbecue in 5 Easy Lessons https://www.amazon.com/dp/0762436093/ref=cm_sw_r_cp_api_i_ztCBDb4XHGH5H

https://www.amazon.com/Primitive-Wilderness-Living-Survival-Skills/dp/0967877776

Hands down on of the best books on the subject out there.

I bought the best book called ‘Recipes for Adventure’ with dehydrated recipes, and have tried quite a few and they’re awesome. And lots of veggie options. We only have a jet boil but have found that these don’t really need to be boiled to eat, you can just pour boiling water into your dish (best if using an insulated mug or bowl), cover and wait for 15 minutes and it rehydrates everything.

https://www.amazon.com/Recipes-Adventure-Healthy-Homemade-Backpacking/dp/1484861345

We have this book about dehydrating food and it is amazing! http://www.amazon.com/Backpack-Gourmet-Dehydrate-Healthy-Eating/dp/0811726347/ref=cm_cr_pr_product_top

Hopefully a bot will price match for the best deal, because Amazon is a little high right now, but here's the book, "Recipes for Adventure".

I preordered the physical book a while back.
After getting "Smokin' with Myron Mixon" for a Christmas gift, I really liked the physical copy for cookbooks. I found my tablet gets less messy when I don't have to keep touching the screen or power button to keep it from turning off every minute while making a new recipe.

Calzones. From scratch. I didn't make them myself but it's actually not as hard as you would imagine, although it isn't the quickest thing to make. Assuming you're about to go into the field I highly suggest you pack a variety of spices, they make all the difference plus they don't weigh too much or take up a lot of space. The National Outdoor Leadership School (NOLS) publishes a cookbook which I highly recommend.

Edit: spelling and punctuation.

http://www.amazon.com/Seven-Fires-Grilling-Argentine-Way/dp/1579653545/ref=sr_1_1?ie=UTF8&qid=1381986335&sr=8-1&keywords=seven+fires

It's a fun read.

Are you travelling by car? If so pick up a copy of this book. You would believe how efficient cooking on your car engine can be. Really.

My friends dad actually wrote a full size book on this subject. Manifold Destiny

The Barbecue! Bible author Steven Raichlen recommends flipping once. Each time you open the grill, you are letting out a significant amount of heat.

EDIT: Note, the OP did specify "Grill" and not Pan as shown Heston Blumenthal video

This made me think about a classic:

http://www.amazon.com/Manifold-Destiny-Guide-Cooking-Engine/dp/1416596232

Methinks if you are creative, this problem can be solved...

Seven Fires is one of the best books ever written, when if comes to cooking with fire.

I'm a vegetarian and all my backpacking meals are from this book, I'd highly recommend it: http://www.amazon.com/dp/0762725311/ref=cm_sw_r_udp_awd_FYoqtb0SEED5R

Goat cheese quesadillas when car camping. And black bean burritos when backpacking. I highly recommend Lipsmackin' Vegetarian Backpackin'.

Not sure, but I'm sure this book could tell you.

There’s a ton of good advice on this thread. Go get smokin with Myron Dixon from the library. It’s short and simple. His technique is to basically cover the meat at 145 as it no longer absorbs smoke. Cooks faster that way. My first attempted pork shoulder was amazing. He uses waaaaaay too much sugar in his recipes but he is from down south. Suit yourself.

Here’s a link so you get the right book: here

Primitive Wilderness Living And Survival Skills because it's the only one that shows you what to do if you end up in the wilderness without a survival kit or even a knife. It also shows you how you can live a permanent wilderness lifestyle if you so choose. Basically how to start from NOTHING and survive, just like native americans did. We are talking how to flintnap rocks to make your own stone knives, etc. How to make twine and wicker baskets so you can carry stuff to begin with. In the second volume they even have a section where they give a chronology of how they survive going into a wilderness area with only their clothes and they don't even use their pockets because that would be cheating!. Ok this sounds a little extreme but you didn't ask what was the most practical survival book.

Do you like Korean food? Try Koreantown.

You can cook a potato on the road: wrap in tin foil, place in a hot, secure part of the engine compartment, and cook for about, oh, 100 miles.

http://www.amazon.com/Manifold-Destiny-Guide-Cooking-Engine/dp/1416596232

(You probably shouldn't actually try this)

It looks like the smoke just heats the box and doesn't come into contact with the meat. But still...

Try this instead. We used to cook baked potatoes and a pork tenderloin in my buddies Seventy-something Dodge Dart on out way up to the mountain campsites.

Slowly cooked. You have to take your time. Maybe this is too much but if you really want give a try at making argentinian bbq this book is a must

This

Edit: link to amazon instead of google

That does sound awkward. Ever give any thought to this? ;)

NOLS Cookery is the foremost authority on backpacking food planning: http://www.amazon.com/Cookery-National-Outdoor-Leadership-Library/dp/0811731081/ref=sr_1_2?ie=UTF8&qid=1334325110&sr=8-2

Manifold Destiny. It's an entire cookbook dedicated to cooking on your hot engine block on long drives.

Manifold Destiny

Naked Into The Wilderness is the Bible when it comes to wilderness survival.

https://www.amazon.com/Primitive-Wilderness-Living-Survival-Skills/dp/0967877776/ref=mp_s_a_1_1?ie=UTF8&qid=1524892598&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=naked+into+the+wilderness

https://www.amazon.com/Manifold-Destiny-Guide-Cooking-Engine/dp/1416596232

https://www.amazon.com/Manifold-Destiny-Guide-Cooking-Engine/dp/1416596232

https://www.amazon.com/Cookery-National-Outdoor-Leadership-Library/dp/0811731081

Grocery Store and Manifold Destiny.

Seconding (eleventhing?) everyone here. Start small. Start with someone, preferably someone with some experience. There's too much to cover here.
Ages ago I read an earlier edition of this:
The Backpacker's Handbook
and it helped a lot with gear selection, planning, backcountry etiquette, etc.

https://www.amazon.com/Barbecue-Bible-Steven-Raichlen/dp/0761149430

You should write a sequel to Manifold Destiny.

In America some people use their car engines for cooking:

https://www.amazon.com/Manifold-Destiny-Guide-Cooking-Engine/dp/1416596232

There is this book "Manifold Destiny".

^It's ^a ^cookbook. ^^It's ^^a ^^cookbook!

Always wanted to do this. Friend had this book when I was younger, still think about it. Came back into print & got a copy a couple of years ago. One day.

Depends on your budget.

I learned on a 18" Weber Smokey Mountain and this book: https://www.amazon.com/Low-Slow-Master-Barbecue-Lessons/dp/0762436093

You need Manifold Destiny!:

https://www.amazon.com/Manifold-Destiny-Guide-Cooking-Engine/dp/1416596232

http://www.amazon.ca/Manifold-Destiny-Guide-Cooking-Engine/dp/1416596232

the barbecue bible

Manifold Destiny: Guide to Cooking on Your Car Engine

There's even a cookbook for it called Manifold Destiny.

Here a cookbook for cooking on your car manifold
https://www.amazon.ca/Manifold-Destiny-Guide-Cooking-Engine/dp/1416596232/ref=asc_df_1416596232/?tag=googleshopc0c-20&linkCode=df0&hvadid=292994351963&hvpos=1o2&hvnetw=g&hvrand=1033718865164658907&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9001340&hvtargid=pla-448676447507&psc=1

Don't think of it as a trial. Think of it as your manifold destiny.

Manifold Destiny

Secret's to Smoking on the Weber Smokey Mountain and Other Smokers" by Bill Gillespie.

....You put broccoli and cauliflower in a slow cooker?

Taco and ranch seasoning?

Why not get a simple recipe book instead of just guessing?

This should be a decent start:
http://www.amazon.com/Sheet-Pan-Suppers-Surprising-Hands-Off/dp/0761178422

This book changed everything for me

Manifold Destiny - The guide to cooking on your engine!

Here are a couple I'm thinking of checking out:

https://smile.amazon.com/Smokin-Myron-Mixon-Winningest-Barbecue/dp/0345528530/ref=sr_1_2?

https://smile.amazon.com/Complete-Wood-Pellet-Barbeque-Cookbook/dp/0757003370/ref=sr_1_21?

https://www.amazon.ca/Manifold-Destiny-Guide-Cooking-Engine/dp/1416596232

Weber Smokey Mountain 18 inch.

Get this book and start reading it before using the smoker:

http://www.amazon.com/Low-Slow-Master-Barbecue-Lessons/dp/0762436093

You mean you don't keep honey mustard in there?

Maybe this will help:
http://www.amazon.com/Manifold-Destiny-Guide-Cooking-Engine/dp/1416596232

One of my go to books

I actually bought this cookbook for that at a library book sale! I've yet to actually try anything though.

Take a copy of this book and report back the results.

http://www.amazon.co.uk/Manifold-Destiny-Guide-Cooking-Engine/dp/1416596232

Oh, lordy...

I'm not knocking you at all. We all have to start somewhere. The fact that you WANT to make BBQ rocks.

But yes, going above 240 degrees just broke the cardinal rule of smoking - low and slow. When you go above 240, you aren't smoking meat anymore, you're cooking it. You need to aim in the range of 220 - 240. And the closer to 220 you are, IMO, the better product you will make.

If you have chips that won't smoke, break them smaller next time and soak the hell out of them (2-24 hours) in a bucket with water.

So what you ended up doing with that brisket is that you cooked the hell out of it for hours. No wonder it ended up tough.

Please, invest some time and read the virtual bullet site I linked above. They are an amazing resource for recipes and techniques.

If you want something else from the "pros", I strongly recommend the following books by Steve Raichlen.

http://www.amazon.com/exec/obidos/tg/detail/-/0761131337
http://www.amazon.com/exec/obidos/tg/detail/-/0761119795
http://www.amazon.com/exec/obidos/tg/detail/-/0761149430

Buy the book Low and Slow by Gary Wiviott. I had detailed instructions for using a kettle, wsm or offset. Everything from starting the charcoal, meat prep rubs and sauces.

Low & Slow: Master the Art of Barbecue in 5 Easy Lessons https://www.amazon.com/dp/0762436093/ref=cm_sw_r_cp_api_i_aWEJDbVQJ03WS

Just about anything can be dehydrated. Fruits with solid/thick skins may need to be boiled (cranberries, blueberries, peas) to split the skins and allow for dehydrating. Ground meats work very well but you need to minimize fat (fat spoils regardless of moisture content) by using lean cuts. Only dehydrate canned or pressure cooked chicken (canned is always pressure cooked) as it forced sodium into the meat allowing for better re-hydration.

I could go on for hours. I learned most of what I know from this book: Recipes for Adventure