The Complete Wood Pellet Barbeque Cookbook Kindle Edition

There are a lot of good recipes in this book and if you want a book for use on any old gas grill (or a convection oven for that matter) this one isn't bad. So far my experience using a Wood Pellet grill is that any recipe using a temp above 250 is better performed on a gas grill or convection oven. You simply don't get the benefits of using a Wood Grill over 250 as little smoke is generated at higher temps. If grilling at 350 or above you can blow through $20 in Wood Pellets, $10 in charcoal, or a couple of bucks in propane with similar results. I'm looking for a good Wood Pellet Grill cookbook that focuses on recipes using a temp from 185-220 as this is where the Wood Pellet grills shine. I'm still looking.

I've been grilling for many years, but just recently I decided to up my game, and bought a Traeger (Lil Tex). I'm completely new at using such a beast, so I've been reading all I can on the subject and even attended a little one day "bbq school" nearby. At this point I have a pretty good sized stack of BBQ books, but for where I'm at in terms of BBQ knowledge, and in particular slow cooking with a pellet grill, this is now my go-to book. Why?1. Other BBQ books are either grilling books in disguise, or assume that you are using some ancient sort of charcoal or non-pellet wood burning technique. So when they give you cooking advice and notes, I have to take everything that they say with a grain of salt, which makes something that is already complex and challenging, even more so.2. The book contains a lot of really useful reference material. And other reviewers saying that you could obtain this information elsewhere is besides the point (that's really true of all information is it not?). The great thing is that I can lug this book around, and look up information like what types of pellets go with what sorts of meat. What are the internal temperatures for each given meat type that I should be looking for that correspond to the "done-ness" of the meat (well, medium, rare etc.)3. There are recipes for making several different kinds of rubs and sauces, and just as importantly there is detailed discussion about how to use these.4. This isn't a book with a huge number of recipes, like maybe a half dozen or so for each type of meat, plus a few sides and deserts. But the thing I really like is that the instructions are pretty detailed. For example, the first instruction is always what temperature setting to use on your pellet smoker. That is followed by instructions on prepping the meat, followed by cooking instructions. So many of the other books really just tell you what ingredients you need, and little more. For example, in another book it tells you to brine the turkey but gives you no instructions on how to do that! This book thankfully does (and really good instructions as well).So I'm definitely a big fan of this book. The two criticisms that I have of this book is that I wish there were more pictures (detailing both the preparation steps as well as the finished products), and I wish there were more recipes. Since the number of recipes are limited, really the value of this book, imo, is that it is a noob-friendly book on cooking on a pellet smoker. Then once you get the hang of it and have done some of the recipes in this book, it will be time to move on to the other books that have more and fancier recipes.

I'm a big Steve Rechlin cookbook fan. Rob Rainford was my true inspiration, and Bobby Flay's recipes are OK too. But I love this book and consider it a bit of an upgrade. I don't have a pellet smoker, but a gas grill with an A-Maz-N pellet tube. The rubs, marinades—and as far as I can tell—these recipes flow over nicely to any grilling format if you can do in-direct grilling. I did portobello mushrooms last night with ravioli. Mr. Devons explanation of a perfect portabella mushroom to buy at market was good to know since I'm a man-idiot—It was a big hit with the Mrs. Tips like that go outside of typical recipes. Tonight is granny smith apple stuffed pork loin with his dried lemon-orange peel herb rub. Great resource for any grilling warrior. I indoctrinated the book by putting my spoons on the recipe. Then next time I know it was good.

Very fast shipping the book is new. breezed thru this book checking out some recipes that are for sure going to give it a try.The book is printed so well with large enough print. It even suggests the flavor of wood pellets to burn,ie cherry,apple pecan,hickory whatever and the time cooking time. Also has receipts for all kinds of rubb's that you can make yourself for either pork,beef ,fish and chicken and turkey. I just don't see not having this book. As a new owner of the REC TEC Mini RT300. I'm surly going to use my book and try some of these great recipes. Thanks Bob Devon.

I bought my first ever pellet smoker grill this spring and I love that thing, but with very little knowledge about how to cook with one, was stuck with the recipes from the product website and experiments. I found this cookbook on Amazon and I am so grateful to the author for putting together a fantastic resource. Every recipe that I've used has been great and the book is highly useful as a reference even when making my own adaptations from the recipes There are dozens of other recipes that sound so good and that I have bookmarked to try. Thanks to this book, I've done fish, corn, veggie skewers, pork chops, burgers, dogs, steaks, a ham, several roasts, whole chickens, cut up chickens and even my first ever, smoked fatty (stuffed rolled breakfast sausage that is smoked for hours - YUM!). All the rubs and seasoning recipes you could possibly need are here as well as marinades and sauces, along with plenty of recipes for beef, burgers, dogs, pork, chicken, turkey, seafood, breads, sandwiches and yes, even desserts. Thank you Bob Devon for making using my Traeger smoker grill so easy and enjoyable. Great book!

Being brand new to the world of wood pellet BBQ, I have found this book to be quite helpful. It has a broad range of recipes as well as some good footnotes such as a description of grades of beef, pairing wines, etc. Being as how I love to experiment with flavors on my own I tend to use it as a guideline for grilling times and temps, which have been spot-on. Using only this book I was able to have incredible success for my first time ever cooking lobster tails as well as a delicious sauce accompaniment. I would have given it 4.5 stars if the rating was available, as there are absolutely no pictures of images inside so one is left to guess at what the finished product should look like. But that's just me.

Great recipes for our new pellet smoker!

Just the job for my new BBQ Smoker, now to start cooking.

I liked the way it is laid out, every recipe contains all the info needed with appropriate page number references to the rubs/marinades they suggest. They have lots of good rubs/marinades suggestions as well as good recipes for a number of styles and meats. Great addition to your recipe book which accompanied your smoker grill/barbeque.

Recipes can all be found on the internet, as well, no pictures of any recipes, a bit disappointing.

Great help for us beginners. I only gave it a 4star, because it was stained a bit, looked used not new. No big deal!