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Cover of Franklin Smoke: Wood Fire Food by Aaron Franklin and Jordan Mackay, featuring a green platter of smoked meats and vegetables, emphasizing backyard grilling and smoking techniques.
Franklin Smoke book spread detailing a cooking timeline for brisket, with a handwritten timeline photo illustrating precise prep and cooking steps.
Cookbook spread featuring Franklin Smoke by Aaron Franklin, highlighting open-fire cooking techniques with a vibrant firepit image and text on backyard grilling and smoking.
Franklin Smoke cookbook spread showing grilling techniques with split logs in a charcoal grill, illustrating controlled smoke zones.
Franklin Smoke cookbook spread showing step-by-step grilling of whole fish in foil boats; includes photos of stuffing fish with herbs, sealing foil, and grilling.
Franklin Smoke cookbook spread showcasing smoked chicken recipe and plated dish, highlighting Aaron Franklin's live-fire grilling techniques.
Franklin Smoke cookbook spread: guides on smoking brisket, prepping with mustard and seasoning, and loading into a smoker, showcasing backyard grilling by Aaron Franklin.
Franklin Smoke cookbook spread: right page shows hand holding smoked brisket slice; left page offers brisket carving instructions.
Cover of Franklin Smoke: Wood Fire Food by Aaron Franklin and Jordan Mackay, featuring a green platter of smoked meats and vegetables, emphasizing backyard grilling and smoking techniques.
Franklin Smoke book spread detailing a cooking timeline for brisket, with a handwritten timeline photo illustrating precise prep and cooking steps.
Cookbook spread featuring Franklin Smoke by Aaron Franklin, highlighting open-fire cooking techniques with a vibrant firepit image and text on backyard grilling and smoking.
Franklin Smoke cookbook spread showing grilling techniques with split logs in a charcoal grill, illustrating controlled smoke zones.
Franklin Smoke cookbook spread showing step-by-step grilling of whole fish in foil boats; includes photos of stuffing fish with herbs, sealing foil, and grilling.
Franklin Smoke cookbook spread showcasing smoked chicken recipe and plated dish, highlighting Aaron Franklin's live-fire grilling techniques.
Franklin Smoke cookbook spread: guides on smoking brisket, prepping with mustard and seasoning, and loading into a smoker, showcasing backyard grilling by Aaron Franklin.
Franklin Smoke cookbook spread: right page shows hand holding smoked brisket slice; left page offers brisket carving instructions.

Franklin Smoke, Aaron Franklin & Jordan Mackay

by Penguin Random House LLC
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$35.00 - $35.00
$35.00
$35.00 - $35.00
$35.00
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Ever wonder how Aaron Franklin gets that incredible flavor into his barbecue? In Franklin Smoke, the James Beard Award–winning team behind the legendary Franklin Barbecue demystifies the art of live-fire cooking. We’re choosy about our outdoor cooking guides, and this one is a treasure, showing you how to coax amazing flavors from your grill and smoker by treating fire as an ingredient, not just a cooking medium. Whether you're a seasoned pitmaster or just firing up your first kettle grill, you’ll find expert strategies to elevate every backyard meal.

Inside, Aaron Franklin and Jordan Mackay address the "mysterious area" where smoking and grilling intersect, sharing techniques for low-and-slow smoking, high-heat searing, and indirect cooking. You’ll learn exactly what wood to use and even how to smoke a whole turkey! With inspiring photography and practical methods designed for any backyard setup-from Big Green Eggs to hand-built fire pits-this complete resource proves that live-fire cooking is a joy you can enjoy any night of the week. Grab your copy, light the fire, and get ready to engage with the elements!

  • The ultimate guide to live-fire grilling and smoking from the team behind Franklin Barbecue.
  • Features strategies for meat, vegetables, fish, and more using any backyard grill.
  • Demystifies the intersection of smoking and grilling with expert techniques.
  • Includes detailed chapters on tools, wood selection, and various cooking methods.
  • Beautifully photographed and perfect for cooks of every level, from beginners to pros.

Printed in the United States of America.

  • Co-authored by Aaron Franklin and Jordan Mackay
  • Focuses on live-fire grilling and smoking
  • Suitable for all grill types (kettle, offset, Big Green Egg)
  • Includes recipes for meat, fish, and vegetables
  • James Beard Award-winning author team

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To keep your copy of Franklin Smoke in peak condition—especially if it's living near the grill—we recommend storing it in a cool, dry place when not in use. While it's built for the rigors of a busy kitchen or backyard setup, a simple wipe with a dry or slightly damp cloth will keep the cover looking sharp. Keep it away from open flames and excessive moisture to preserve its pages for generations of barbecues.

SKU 9781984860484