Myron Mixon's BBQ Rules: The Old-School Guide to Smoking Meat

Expectations. I was expecting a book that gave quite a bit of information about the different types of smokers, their pros and cons, but especially how to control the heat, etc.Mixon essentially tells you to make a pit in your backyard. While mentioning the 99% other smokers on the market, he says little about them mostly highlighting their negatives. I think the part about bullet smokers is about 3/4 of a page.If you're looking for a recipe book, this might be for you, but the recipes are geared toward his backyard pit concept.Disappointed.

I am new to smoking meat and this book gets 5-stars for covering the basics. Lots of the instructions for cooking the various meats on a charcoal pit, which nobody really uses, but Myron also includes instructions for smokers. Myron is giving us a lot of step by step instructions for choosing, preparing and smoking meat, which I like, but don't expect to see any of his award-winning secrets. There's also not a peep said about injecting.When he gives instructions for smoking brisket, he says to smoke it for 4 hours then lets it rest for 2. Yet I just watched an episode of BBQ Pitmaster where he put the brisket in his H2O smoker at 3:30am for a 1:30pm turn-in. Definitely more than 4 hours in the smoker!For a beginning like me, I love the book. My biggest reason for giving it 4 stars is that the print in the hardcover is so dang small. Should have maybe ordered the download version but I like having the book in my hand when I'm standing in my kitchen or at my smoker.

Excellent book by one of the leading pit masters. This is both a good read (with lots of tribute to Myron's father who led him on his path to professional BBQ) and excellent advice on building your own pit and creating excellent backyard BBQ. This is a great book which celebrates the wonderful art of BBQ. This and Smokin are his two best books in my opinion.

This is a very basic book for the beginner smoker. Well written but a little too basic for my needs. Kept the book as I am a Myron Mixon fan.

Didn't expect much from the book. But Myron reinforcement of old school masonry style pits are the best. The reading and advice are simple techniques most often lost in the world of the next and greatest technique/tools for BBQing. You don't need the latest and greatest to produce good BBQ, KISS method.

Unfortunately I don't have sufficient room in my yard to build a BBQ pit as designed in this book nor do I have the funds to buy a top-notch smoker.Still,this is a useful book to have which contains many suggestion concerning the preparation of meats and use of spices.

This is a very good book for those starting off smoking meat. It really helped me get off to a good start.

I really enjoyed this book. I'm mildly obsessed with all things BBQ and I gleaned some new information from the book. I especially liked the plans of a home made old school pit. I plan on building one this fall.

Great

Great book, lots to learn about BBQ.

Perfect

Ho comprato 10ine di libri di bbq di cui un buon 80% in inglese. Il libro si presenta bene, con belle foto ecc.ecc, i contenuti non mi sono piaciuti per niente. Uno sbruffone del bbq ! suggerisce solo 2 salse e alla fine il tutto si riconduce a quanto lui è bravo, a quanti contest ha vinto ecc ecc oggi non lo ricomprerei e non lo suggerisco a nessuno. Veramente non mi è piaciuto !

Sehr interessanter Einblick in MM‘s Welt des Barbecue.Die in einer anderen Rezension geschilderte Essig-Lastigkeit ist der Heimat MM‘s (Georgia) geschuldet.Da für mich ein Rezept eher eine Anregung ist, empfehle ich den Essig zu reduzieren (der Essig drüben ist auch milder, also 1:1 mit Wasser mischen)