Plus the story of how Aaron Franklin opened his famous restaurant is fun to read along with the the technique. I enjoy cooking, but have always stuck to indoor cooking with easily controlled temperatures and dependable working environment, but this book may inspire me to take on the outdoor smoker. (Hmmm, I need to get my hands on an old propane tank and a welding torch.) There are recipes at the end, but over half the book is designed for the reader to lean the why and how of smoking meat. This book is a little different than most things I write about here, but I found it most enjoyable.
So I didn’t finish it. But I read as much as I could while at my parents home. “Franklin Barbecue: A Meat-Smoking Manifesto” is a surprisingly interesting cooking, business and technique book. Most of it is learning how to smoke meat. How a smoker should be designed, how a firebox works, how smoke should move, how thick a metal the smoker should be, etc.