Franklin Smoke: Wood. Fire. Food.

The success of Franklin Barbecue in Austin, Texas, is legendary. People start lining up early in the morning for their smoked meats—brisket in particular—and even before lunchtime they’ve sold out. Aaron Franklin and his team take their work very seriously.

So it’s not surprising that this book dives deeply into equipment, technique, the choice of wood, the size and shape of logs, and the lifestages of a fire before it offers its first recipe on page 112 of a 224-page book.

The majority of recipes appear in two sections. The first addresses firepits and grills, offering the likes of

• Pork shoulder “steaks”
• Grilled, smoked whole branzino
• Coal-roasted veggies

The second section, devoted to true hot smoking, begins with one great, long recipe for smoked brisket, refined and evolved from any that Franklin has published before. It still requires good fire management, though. This is not a matter of just leaving it alone. You will have to pay regular attention. For 12  hours. It’s just what must be done for brisket that draws worldwide attention.

Less arduous are smoked baby back ribs, unctuous beef rib, and smoked duck and turkey.

Clearly a book for the committed barbecuer, one offering many rewards.

Hardcover. Color photographs throughout.