Skip to content
The award winning Charcoal & Smoking Specialists 50,000+ Likes!
Call 1300 EATBBQ 1300 328 227

Smoking

Best Ribs Ever! A BBQ Bible Cookkbook Best Ribs Ever! A BBQ Bible Cookkbook
$27.99
2 in stock

Ribs - those saucy, tasty staples of every barbecue joint - take centre stage in this celebratory cookbook. Author Steven Raichlen, America's master griller, leaves no stone unturned in this 100-recipe rib extravaganza. The book offers a complete crash course on the art of grilling and smoking ribs, including how to recognize the different

Big Bob Gibson’s BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint Big Bob Gibson’s BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint
$35.00
2 in stock

Winners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this

Bradley Smoker Cook Book Bradley Smoker Cook Book
$39.95
2 in stock

The Bradley Smoker Cookbook


The Go-To Guide for All Things Smoked


The Bradley Smoker Cookbook takes the art of smoking, a process that can be intimidating to the beginner, and demonstrates just how accessible it truly is.


Brother Jimmys BBQ Brother Jimmys BBQ
$33.99
Out of stock

Brother Jimmy's is the incredibly successful and popular chain of southern cooking and BBQ cuisine that has been a Manhattan institution for over 20 years. The incredible ribs, country fried steak, pulled pork sandwiches, blackened chicken, fried red snapper and of course the delicious sides from mac'n'cheese to black eyed

Everyday Barbecue Everyday Barbecue
$35.99
Out of stock

"Barbecue is a simple food. Don't mess it up." As the winningest man in barbecue, a "New York Times" bestselling cookbook author, and a judge on the hit show "BBQ Pitmasters" on Discovery's Destination America, Myron Mixon knows more about smoking meat than any man alive. And now he's on a mission

Fire and Smoke A Pitmasters Secret Fire and Smoke A Pitmasters Secret
$52.99
Out of stock

Grill like a pro with the expert recipes and tips in "Fire and Smoke." World champion pitmaster Chris Lilly combines the speed of grilling with the smoky flavors of low-and-slow barbecue for great meals any night of the week, no fancy equipment required. Cook trout in a cast-iron skillet nestled right in smoldering coals for

Franklin Barbecue A Meat-Smoking Manifesto Franklin Barbecue A Meat-Smoking Manifesto
$49.99
2 in stock

Franklin Barbecue

By: Aaron Franklin, Jordan Mackay

Fridge Magnet - Smoking Guide Fridge Magnet - Smoking Guide
$10.00
25 in stock

Meat Smoking Guide in F & C - Fridge Magnet

20cm x 14cm


Gives smoking temp and target temp for most popular meats.


List of wood types and flavour profiles - handy reference to have when thinking what

Holy Smoke - The Big Book of North Carolina Barbecue Holy Smoke - The Big Book of North Carolina Barbecue
$65.00
1 in stock

North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Authoritative, spirited, and opinionated (in the best way), Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish.


Let There Be Meat The Ultimate Barbecue Bible Let There Be Meat The Ultimate Barbecue Bible
$49.99
Out of stock

LET THERE BE MEAT is the must-have companion for anyone interested in the art of barbecue and smokehouse; wood-smoked, slow cooked pork and beef, sausages, burgers, ribs, seafood feasts and all the mouth-watering sides that go with them. James Douglas and Scott Munro provide their unique insight into the American BBQ culture, gleaned from

Little Smoker Book Getting Into The Top Level Grilling Little Smoker Book Getting Into The Top Level Grilling
$34.99
3 in stock
This
introduction to home smoking provides beginner smokers with information
and
Project Smoke Project Smoke
$49.99
Out of stock

Welcome to Project Smoke, Steven Raichlen’s comprehensive book on all things smoked, with recipes that range from classic (Big Bad Beef Ribs, Smoke-tisserie Chicken, Vinegar-Sauced Pork Shoulder) to adventurous and enticing (Hay-Smoked Mozzarella, Smoked Cassoulet, Lamb Belly with Sriracha and Lime, Smoked Apples with Maple Cream).

Real BBQ The Ultimate Step by Step Smoker Cookbook Real BBQ The Ultimate Step by Step Smoker Cookbook
$24.99
Out of stock

Prep It, Smoke It, Savor It-A Start-to-Finish Meat Smoking Guide There is no tried-and-true formula to smoke mouthwatering barbecue, which is part of the fun and part of the challenge. Don't be fooled, though. With Real BBQ, mastering your smoker may take time and patience, but it won't be complicated. Insider advice from celebrated

RIBS With Low & Slow BBQ Guide RIBS With Low & Slow BBQ Guide
$45.00
3 in stock

RIBS: With Low & Slow BBQ Guide

By Adam Roberts


There are few things in life more delicious, satisfying and universally loved than a plate of glistening, slow-cooked rack of ribs. RIBS With Low & Slow BBQ Guide is the ultimate collection of the

Slow Fire - The Beginners Guide to Barbecue Slow Fire - The Beginners Guide to Barbecue
$45.00
Out of stock

Great barbecue is as simple as meat, fire, and smoke. This ode to authentic meaty goodness gives barbecue beginners an essential guide to the tools, techniques, and recipes needed to make smoky, mouthwatering, fall-off-the-bone meats. Ray Lampe, a.k.a. Dr. BBQ, brings decades of expertise as a barbecue master, providing indispensible

Temples of BBQ by Lance Rosen Temples of BBQ by Lance Rosen
$50.00
Out of stock

Temples of BBQ

by Lance Rosen of Big Boy BBQ in Melbourne
Texas BBQ Meat Smoke and Love Texas BBQ Meat Smoke and Love
$35.00
Out of stock

Step-by-step guide to delicious BBQ cooking with a Tex Mex influence.


When Swedish food critic Jonas Cramby travelled around the US he was so taken with the Tex-Mex style of food he'd stick his head in restaurant kitchens to ask staff how exactly they cooked these amazing meals.

Wicked Good Barbecue Fearless Recipes Wicked Good Barbecue Fearless Recipes
$27.99
1 in stock

Live fire cooking at its wicked BEST! The IQUE team will raise your BBQ IQ. - Carolyn Wells, Ph.B., Executive Director and co-founder, Kansas City Barbeque SocietyA lot of serious barbecue champions have been waiting to see what secrets would be revealed in Chris and Andy's book, and they are not going to be disappointed! These guys

Wileys Championship BBQ Secrets that Old Men Take to the Grave Wileys Championship BBQ Secrets that Old Men Take to the Grave
$29.99
1 in stock

Wiley McCrary has spent more than 30 years preaching the gospel of the Church of the Holy Smoke. As a dedicated evangelist of the ’cue, he hopes that this cookbook will successfully dispel the myths and mysteries behind good barbecue and teach everyone what they’re capable of doing on their own. The techniques and recipes in

Hello,

We are very sorry, but the browser you are visting us with is outdated and not complient with our website security.

Please upgrade your browser to a modern secure version to view our website.

Ribs - those saucy, tasty staples of every barbecue joint - take centre stage in this celebratory cookbook. Author Steven Raichlen, America's master griller, leaves no stone unturned in this 100-recipe rib extravaganza. The book offers a complete crash course on the art of grilling and smoking ribs, including how to recognize the different

Winners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this

The Bradley Smoker Cookbook


The Go-To Guide for All Things Smoked


The Bradley Smoker Cookbook takes the art of smoking, a process that can be intimidating to the beginner, and demonstrates just how accessible it truly is.


Brother Jimmy's is the incredibly successful and popular chain of southern cooking and BBQ cuisine that has been a Manhattan institution for over 20 years. The incredible ribs, country fried steak, pulled pork sandwiches, blackened chicken, fried red snapper and of course the delicious sides from mac'n'cheese to black eyed

"Barbecue is a simple food. Don't mess it up." As the winningest man in barbecue, a "New York Times" bestselling cookbook author, and a judge on the hit show "BBQ Pitmasters" on Discovery's Destination America, Myron Mixon knows more about smoking meat than any man alive. And now he's on a mission

Grill like a pro with the expert recipes and tips in "Fire and Smoke." World champion pitmaster Chris Lilly combines the speed of grilling with the smoky flavors of low-and-slow barbecue for great meals any night of the week, no fancy equipment required. Cook trout in a cast-iron skillet nestled right in smoldering coals for

Franklin Barbecue

By: Aaron Franklin, Jordan Mackay

Meat Smoking Guide in F & C - Fridge Magnet

20cm x 14cm


Gives smoking temp and target temp for most popular meats.


List of wood types and flavour profiles - handy reference to have when thinking what

North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Authoritative, spirited, and opinionated (in the best way), Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish.


LET THERE BE MEAT is the must-have companion for anyone interested in the art of barbecue and smokehouse; wood-smoked, slow cooked pork and beef, sausages, burgers, ribs, seafood feasts and all the mouth-watering sides that go with them. James Douglas and Scott Munro provide their unique insight into the American BBQ culture, gleaned from

This
introduction to home smoking provides beginner smokers with information
and

Welcome to Project Smoke, Steven Raichlen’s comprehensive book on all things smoked, with recipes that range from classic (Big Bad Beef Ribs, Smoke-tisserie Chicken, Vinegar-Sauced Pork Shoulder) to adventurous and enticing (Hay-Smoked Mozzarella, Smoked Cassoulet, Lamb Belly with Sriracha and Lime, Smoked Apples with Maple Cream).

Prep It, Smoke It, Savor It-A Start-to-Finish Meat Smoking Guide There is no tried-and-true formula to smoke mouthwatering barbecue, which is part of the fun and part of the challenge. Don't be fooled, though. With Real BBQ, mastering your smoker may take time and patience, but it won't be complicated. Insider advice from celebrated

RIBS: With Low & Slow BBQ Guide

By Adam Roberts


There are few things in life more delicious, satisfying and universally loved than a plate of glistening, slow-cooked rack of ribs. RIBS With Low & Slow BBQ Guide is the ultimate collection of the


Great barbecue is as simple as meat, fire, and smoke. This ode to authentic meaty goodness gives barbecue beginners an essential guide to the tools, techniques, and recipes needed to make smoky, mouthwatering, fall-off-the-bone meats. Ray Lampe, a.k.a. Dr. BBQ, brings decades of expertise as a barbecue master, providing indispensible


Temples of BBQ

by Lance Rosen of Big Boy BBQ in Melbourne

Step-by-step guide to delicious BBQ cooking with a Tex Mex influence.


When Swedish food critic Jonas Cramby travelled around the US he was so taken with the Tex-Mex style of food he'd stick his head in restaurant kitchens to ask staff how exactly they cooked these amazing meals.

Live fire cooking at its wicked BEST! The IQUE team will raise your BBQ IQ. - Carolyn Wells, Ph.B., Executive Director and co-founder, Kansas City Barbeque SocietyA lot of serious barbecue champions have been waiting to see what secrets would be revealed in Chris and Andy's book, and they are not going to be disappointed! These guys

Wiley McCrary has spent more than 30 years preaching the gospel of the Church of the Holy Smoke. As a dedicated evangelist of the ’cue, he hopes that this cookbook will successfully dispel the myths and mysteries behind good barbecue and teach everyone what they’re capable of doing on their own. The techniques and recipes in