6 What Foods Can You Cook in a Smoker of 2026: Complete Guide with Books & Gear

Project Smoke is not a piece of outdoor cooking equipment in the traditional sense, but it is an essential tool for anyone serious about smoking food. Written by Steven Raichlen, a name synonymous with barbecue and grilling, this book serves as a complete guide to the art and craft of smoking. Whether you are a backyard griller looking to add smokey depth to your brisket or a tailgater wanting to impress at the next game day cookout, this book delivers practical knowledge that translates directly to your smoker or grill.

The book is best suited for backyard grillers, BBQ enthusiasts, campers, tailgaters, RV owners, patio cooks, and outdoor entertainers. If you own a smoker or a grill that can be adapted for smoking, this guide will help you get the most out of your equipment. It covers everything from choosing the right smoker to converting a standard kettle grill into an effective smoking machine. For campers and RV owners, Raichlen includes tips on portable smoking setups that work with limited space and resources.

Real-world cooking performance is at the heart of Project Smoke. The book teaches you how to achieve heat consistency, build deep smoke flavor, and control temperatures for both low-and-slow cooking and faster grilling. You will learn how to manage flare-ups, maintain proper airflow, and use different woods to customize flavor. The recipes are tested and practical, from smoked nachos to Chinatown spareribs, ensuring that your outdoor cooks produce delicious results every time.

Build quality and durability of this book itself are solid, with a sturdy paperback cover and high-quality pages that can withstand a bit of grease splatter if you keep it near the grill. However, the real durability lies in the knowledge it provides: techniques that work on any smoker brand, from offset smokers to pellet grills. The book emphasizes grease management, fuel efficiency, and weather resistance tips for outdoor setups, making it a valuable reference for years to come.

Ease of setup and use is excellent because it is a book. No assembly required. You simply open it and start learning. Cleanup is just wiping a cover if needed. Storage is easy on a shelf or in a camping tote. One realistic limitation is that the book focuses exclusively on smoking, so if you also want grilling or flat-top griddle guidance, you would need another book. Additionally, some recipes require specialized items like hay for smoking or a rotisserie, which might not be in every outdoor cook's kit.

Overall, Project Smoke earns a strong recommendation for any outdoor cooking enthusiast who wants to master smoking. It pairs perfectly with a dedicated smoker, but also works with a standard charcoal grill. For tailgaters and campers, the portable smoking tips are a valuable bonus. If you already own a smoker or are planning to buy one, this book will help you unlock its full potential.

Project Smoke focuses on teaching you how to control heat and smoke to achieve outstanding results. It covers hot-smoking for tender meats, cold-smoking for cheese and fish, and smoke-roasting for poultry and vegetables. The step-by-step instructions help you maintain consistent temperatures, avoid flare-ups, and build deep smoke flavor without bitterness. Whether you are smoking a brisket for 12 hours or a salmon for 2, this book gives you the techniques to succeed.

This book is ideal for backyard barbecues where you want to smoke ribs, pork shoulder, or turkey. It also excels for tailgating sessions where you can smoke wings or nachos on a portable smoker. Campers will appreciate the guidance on using foil packets and small smokers. For RV owners, the book includes tips for smoking in small spaces. It is also perfect for outdoor entertainers who want to serve smoked cocktails and desserts to impress guests.

If you're serious about bringing bold, clean smoke flavor to your backyard BBQ without the hassle of managing chips or chunks, Bradley Smoker's Beer Premium Blend Bisquettes are a smart pick. These little pucks are purpose-built for Bradley electric smokers, and they deliver a hop-enhanced, toasty aroma that gives your smoked chicken, ribs, or brisket a subtle citrusy twist. For outdoor cooking enthusiasts who love experimenting with flavor profiles, this is an easy way to level up your smoke game.

Let's talk performance. Each bisquette burns for about 20 minutes, and with 48 in the box, you're looking at up to 16 hours of steady smoke. That's perfect for low-and-slow cooks like pork shoulder or beef brisket where you want consistent smoke without having to reload every hour. The clean burn is a standout feature: because the bisquettes are compressed from natural hardwoods and designed to self-extinguish before turning to ash, you get very little bitter residue on your meat compared to loose chips. That means better-tasting finished dishes and easier cleanup after a long smoke session.

Build quality is exactly what you'd expect from Bradley. These bisquettes are uniformly sized and pressed, so they feed smoothly through the smoker's auto-advance system. No jams, no crumbling, no surprises. They store well in a dry place, and the packaging keeps them fresh. For backyard grillers who already own a Bradley electric smoker, this is basically the fuel you've been looking for—reliable, predictable, and flavor-packed.

Now, the beer infusion isn't just marketing fluff. The hops give off a pleasant floral-citrus note that's subtle but detectable, especially on lighter meats like chicken or pork. It's not overpowering like some flavored woods, so it pairs well with traditional rubs and sauces. If you're smoking sausage or even cheese, this blend can add a nice layer of complexity. That said, this isn't a product for everyone. It's specifically designed for Bradley electric smokers, so if you run a traditional offset, kettle, or pellet grill, these bisquettes won't fit your setup without some serious modification.

One realistic limitation is the price. At around $37 for a 48-pack, it's pricier per hour than using loose chips in a pan. But you're paying for convenience, consistency, and a cleaner smoke experience. For tailgaters, campers, or RV owners who want to pack light and still get great smoke flavor, a box of these bisquettes is much easier than hauling a bag of wood chips plus a chip box. Just make sure your Bradley smoker is firing and you're good to go.

Final take: If you own a Bradley electric smoker and you're looking for a fuss-free way to infuse your BBQ with a unique, clean smoke flavor, the Beer Premium Blend Bisquettes deliver. They're especially great for backyard cooks who appreciate consistent results and don't want to babysit a smoker all day. For outdoor entertainers who love to impress with bold flavors, this is a worthwhile addition to your pantry. Just keep in mind the compatibility limits and the premium pricing, and you'll be happy with the results.

Real BBQ: The Ultimate Step-by-Step Smoker Cookbook is a detailed guide for anyone serious about smoking meat. Unlike a typical grill cookbook, this one focuses entirely on low-and-slow cooking methods that break down connective tissue and infuse deep smoke flavor. It covers everything from selecting the right smoker and wood to mastering regional styles like Texas brisket, Carolina pulled pork, and Kansas City ribs.

This book is best suited for backyard grillers who want to level up from grilling burgers to smoking brisket for weekend gatherings. BBQ enthusiasts will appreciate the insider advice from recipe developer Will Budiaman, while tailgaters and outdoor entertainers can use the recipes to impress at pregame parties or camping trips if they bring a portable smoker. The book also includes a helpful overview of grilling versus smoking, so even novices understand when to use each method for best results.

When it comes to real-world cooking performance, the recipes emphasize heat consistency and smoke flavor. The Glazed Chicken Quarters recipe, for example, walks you through preheating to 225-250F, adding wood chips, and maintaining smoke output. The instructions also cover searing in a hot pan before finishing in the smoker to crisp the skin. This level of detail helps backyard cooks avoid common pitfalls like temperature spikes or bitter smoke. The cookbook also discusses fuel efficiency and cooking capacity, advising on how much wood to soak and when to replenish.

Build quality here refers to the content's structure and usability. The book is well-organized with beginner, intermediate, and advanced recipe labels. It's a softcover or digital book of 172 pages, so it's portable enough to take to a cabin or campsite. There is no rust or weather resistance needed for a book, but the practical advice on lid construction, grates, and even folding legs for portable smokers is included in the equipment section.

Ease of setup and cleanup are not physical but conceptual: the recipes are easy to follow, and the tips on grease management and flare-ups are practical. The guide also explains how to pair your smoked meat with sides, drinks, and sauces. One limitation is the lack of step-by-step photographs; some visual learners might want more images. However, the text is clear and the sample recipes prove the approach works.

Overall, Real BBQ is a trustworthy resource for anyone who owns a smoker or is considering buying one. It's especially useful for backyard BBQ enthusiasts who want to master low-and-slow cooking for parties, tailgates, or simple family meals. If you already love grilling and want to expand into smoking, this cookbook provides the foundation and recipes to get you started without overwhelming you.

The Wicked Good Barbecue cookbook is not your average collection of backyard recipes. Written by Andy Husbands and Chris Hart, two award-winning chefs from Boston who have won the Jack Daniel's World Championship Invitational Barbecue, this book is a masterclass in competition-grade smoking and grilling. If you're serious about taking your outdoor cooking to the next level, this is the playbook used by champions.

This book is best suited for backyard grillers who want to move beyond burgers and hot dogs, dedicated BBQ enthusiasts aiming for trophy finishes, and even tailgaters who want to impress before the game. Campers and RV owners will appreciate the detailed chapters on fire building, temperature control, and wood selection, though the recipes definitely lean toward home smoker setups rather than campfire cooking.

The real strength lies in its cooking performance guidance. The authors share exact techniques for maintaining steady 225°F for brisket, how to get that mahogany bark on pork butt, and the precise internal temps for competition chicken. The 25-Step Championship Chicken recipe is a standout — it walks you through brining, drying, multiple basting stages, and finishing on a hot grill for skin that cracks. Smoke flavor is emphasized throughout, with specific wood recommendations (apple, cherry, hickory) for each meat.

Build quality of the book itself is solid. The hardcover binding and glossy pages can withstand a few splashes from the mop bucket. At 224 pages, it's heavy enough to stay open but not too bulky to pack for a weekend cabin trip. No spiral binding, so you'll need a bookstand or rock to keep your page if cooking outdoors. The dimensions (8.25 x 0.75 x 9.25 inches) fit nicely on a kitchen counter or camp table.

Cleaning up after using this book is easy — just wipe the cover with a damp cloth. The real cleanup happens on your smoker, which the writers address in sections on grease management and firebox maintenance. Realistic limitations include the need for a dedicated smoker for many recipes (charcoal or offset recommended) and the fact that some processes take 12 to 16 hours. This is not a weeknight cookbook. But for weekend warriors and competition hopefuls, the time investment pays off in flavor.

Bottom line: if you want to cook barbecue that makes people ask for your secret, Wicked Good Barbecue delivers. Pair it with a quality charcoal smoker or kamado grill, and you'll have everything you need to win your own backyard trophy. Highly recommended for any outdoor cooking enthusiast ready to move from good to wicked good.

The Wicked Good Barbecue cookbook focuses on low-and-slow smoking on charcoal and wood-burning pits. Each recipe includes temperature targets (e.g., 225°F for brisket, 275°F for chicken) and doneness cues like bone twist for ribs or probe tenderness for pork shoulder. The authors emphasize maintaining consistent heat through proper damper settings and fuel management. For searing, they recommend direct high heat over lump charcoal or a cast iron grate. Smoke flavor is layered — they teach how to add wood chunks at the right time for clean blue smoke. The competitive rubs and mops also contribute distinct profiles, from sweet Kansas City to spicy Texas-style.

Temperature control is the backbone of competition barbecue, and this book dedicates entire sections to it. You'll learn how to set up a two-zone fire, manage airflow with dampers, and use water pans to stabilize cooking temps. The authors share their own method for holding 225°F for 12+ hours on a Weber Smoky Mountain. There's also guidance on using digital thermometers, probe placement, and the importance of resting meat in a cooler. No fancy electronics — just solid fire science.

For backyard BBQ cooks, this book offers a direct path from weekend grilling to competition-level smoking. The Beef Brisket recipe that won first place at the American Royal is included, broken down into manageable steps: trim, season, smoke, wrap, rest. The authors also cover pulled pork, baby back ribs, and even smoked fish and game. Each recipe ends with a 'Tip from the Pit' that solves common problems like bitter bark or dry chicken. Perfect for hosting backyard parties where you want to serve something unforgettable.

At first glance, The Complete Amish Canning and Preserving 10-in-1 might seem like a book for homesteaders, not grill masters. But if you love firing up the smoker for a weekend brisket or packing the cooler for a tailgate, this guide is a secret weapon. It teaches you to capture peak-season flavor in jars so you can enjoy garden-fresh salsa with your grilled burgers or home-canned chili for campfire stews months later.

This isn’t a piece of outdoor cooking equipment – it’s a knowledge tool that expands what you can do with your grill or camp stove. The book covers water bath canning, pressure canning, dehydrating, fermenting, and pickling. For backyard BBQ enthusiasts, that means you can preserve your own tomato-based sauces, pepper jellies, pickled onions for tacos, and even pressure-canned pulled pork for quick weeknight meals. Campers and RV owners will love the shelf-stable soups and stews that just need reheating over a propane burner.

The real strength here is the balance between tradition and safety. Erin Byrd explains why each step matters – from acidifying tomatoes to processing times for low-acid foods. That’s huge for outdoor cooks who might be tempted to wing it. The book includes troubleshooting for seal failures and botulism risks, so you preserve with confidence. The recipes are simple, using whole ingredients you can grow or buy in bulk, which fits perfectly with the outdoor cooking ethos of fresh, honest food.

Build quality? It’s a paperback with sturdy binding and clear print, fine for kitchen use but not for a wet campsite. Keep it indoors and use it to plan your preserving sessions around your grilling schedule. The seasonal organization helps: in summer you’re canning salsa and pickles for fall tailgates; in autumn you’re putting up apple rings and pumpkin butter for winter comfort meals. Each recipe includes estimated yields and tips for adapting to electric dehydrators or small-batch pressure canners.

One limitation: if you don’t have access to a garden or a reliable source of bulk produce, some recipes will feel less practical. The book assumes you’re starting with fresh harvests. Also, while it covers modern adaptations, purists might want to cross-check processing times with current USDA guidelines for absolute safety. That said, the core techniques are solid and time-tested.

For anyone who loves outdoor cooking – whether you’re a backyard griller, a tailgater, or a campsite chef – this book is a fantastic resource. It helps you stretch the season, cut grocery costs, and build a pantry that makes every meal taste like summer. Pair it with your smoker and you’ll never buy store-bought BBQ sauce again. Highly recommended for the self-sufficient cook.

This book shines for outdoor cooks who want to connect their garden or farmers market haul with their grill. Use it to preserve tomatoes for homemade ketchup and salsa to slather on burgers. Can your own pickles for tailgate sandwiches or ferment sauerkraut to serve with smoked sausages. The pressure canning section is perfect for putting up bone broth, chili, and even cooked brisket to enjoy on quick camping trips. It also covers dehydrating fruits for trail snacks and jerky for backpacking. If you enjoy low-and-slow cooking, you’ll appreciate having home-canned beans and stews ready to heat over a campfire.

If you're a backyard gardener, a weekend camper, or just someone who loves the idea of enjoying summer's bounty all winter long, the Canning and Preserving Cookbook For Beginners by Laurie Hinnings is a practical place to start. This isn't a piece of outdoor cooking equipment, but it's a valuable companion for anyone who wants to extend the life of their harvests, whether from a garden plot or a bulk buy at the farmers market. The book focuses on both water bath and pressure canning methods, giving you the tools to safely preserve everything from tomatoes and green beans to meat and fish.

This cookbook is best suited for backyard gardeners, RV owners, campers, and outdoor cooks who want to stock their pantry with homemade goods. If you've ever grilled a big batch of burgers for a tailgate and wished you could save some of that homemade salsa or pickled peppers, this guide walks you through the process. It's also a great fit for patio cooks who love to entertain and want to offer guests unique preserves like spicy jams or fermented vegetables. The book covers pickling, fermenting, and preserving, so you can experiment beyond basic canning.

In terms of real-world cooking performance, this book delivers on clarity. The step-by-step instructions break down the differences between water bath and pressure canning, which is crucial for safety. You'll learn how to handle high-acid foods like fruits and pickles versus low-acid foods like meats and vegetables. The recipes are straightforward, with simple directions that make it easy to follow along. While the book doesn't have many color photos, the text is detailed enough to guide you through each process. For outdoor cooks, this means you can confidently preserve your catch from a fishing trip or the extra venison from hunting season.

Build quality of the book itself is solid, with a paperback format that's easy to flip through while you're working in the kitchen or at a campsite. The dimensions (8.5 x 0.29 x 11 inches) make it a bit large for a pocket, but it's manageable on a countertop. The content is well-organized, though some users noted that recipes aren't alphabetically arranged, which can slow you down when searching for a specific item. Still, the information is comprehensive, covering essential safety practices like sterilization and proper storage to prevent spoilage.

Ease of setup and cleanup is a strong point here. The book doesn't require any special equipment beyond basic canning tools, and the instructions are designed to minimize confusion. You'll learn how to prepare jars, lids, and bands, and how to process them correctly. Cleanup is straightforward, as the book emphasizes safe handling and storage. For campers and RV owners, this means you can preserve food at home and then enjoy it on the road, reducing waste and saving money.

Realistic limitations include the lack of color photos, which some beginners might find helpful for visual reference. There are also a few typographical errors and at least one repeated recipe, which can be a minor annoyance. However, for the price, this cookbook offers a solid foundation for anyone new to canning. If you're a backyard griller who wants to make your own BBQ sauces or a camper who loves homemade jerky, this guide will help you get started. It's a practical, no-nonsense resource that focuses on safety and results, making it a worthwhile addition to any outdoor cook's library.