Fire & Smoke

LIGHT IT. WATCH IT. PULL IT AT THE RIGHT MOMENT. Fire & Smoke is a pitmaster's reference for the two ways you cook over fire low and slow in the smoker, or hot and fast on the grill. 70 cuts, each with the numbers that actually decide whether dinner works. FOR EVERY CUT • Cook temp - what to hold the smoker or grill at • Pull temp - the internal range to take it off at, which is the number that matters most and the one most people guess • Rest time - because resting is not optional • Time guide - hours per kilo, or minutes per side • Pitmaster notes - the wrap point, the stall, when to reverse sear TWO MODES Smoker mode covers the long cooks: brisket, pork shoulder, short ribs, lamb shoulder, whole birds. Grill mode covers the fast ones: steaks, chops, burgers, skewers, seafood, vegetables. BUILT FOR THE BACKYARD • Celsius or Fahrenheit — switch any time, and every temperature in the…