The Book!

About the Book:

Just imagine: a never-ending supply of pulled pork, beef brisket, chicken, turkey, appetizers, and ribs, all smoked to perfection by you. What better way to impress family and friends—not to mention your gullet—with your new culinary skills? Sound too good to be true? Indeed, for some people who are just beginning, merely choosing which type of smoker to use is intimidating enough, never mind learning how to use it. If that sounds familiar, The Old Fat Guy’s Guide to Smoking Meat is the book for you.


Crammed full of information, techniques, and tools gleaned from the author’s years of experience, this guidebook provides beginning and intermediate smokers with everything they need to start producing classic versions of signature smoked dishes. Contrary to popular belief, smoking doesn’t require special skills or expertise. The basic methods are easy, and anyone can learn them. This book covers everything from what type of smoker to purchase, to smoke many types of meat, and health and safety practices to follow. It also includes forty-eight classic recipes that you can follow note for note or adapt as you see fit. Even experienced smokers will appreciate the book’s wealth of wisdom and simple step-by-step instructions. Learn the techniques in this guide and apply them, and even if you’re the rawest beginner, you will quickly be transformed into a pit master or barbecue diva!


About the Author:

David Farrell has always been a “foodie” who loves exchanging ideas with others who are as enamored with food as he is. As a young man, he worked as a cook in the Naval reserves, took a chef’s course at the Vancouver Vocational Institute, and also cooked professionally. Though he left the industry when he got married, his love of cooking and food preparation lived on. When David retired, his wife bought him an electric smoker. Seeking to learn how to use it, he researched multiple books and online resources, but the information he found was often confusing and contradictory. So, he spent several years developing his own skills and techniques through trial and error, experimenting with many different styles and eventually creating his own versions of classic smoker recipes. This eventually led to him to publish his food blog,, and to produce a local community TV program, You Can Make It. With so many friends and acquaintances coming to him for advice on how to use their smokers, David finally decided to write a book on the topic, so he could get back to what he loves most—smoking meat!

Want an autographed book?

I am a cook and author, not a book seller so I don’t have my own pay site for the book. However, if you want an autographed copy, leave a comment with your email and I will get a hold of you to arrange it.

Support your local book store.

If you would like to buy my book at your local book store, just take them the ISBN number! For the hardcover, it is:


For the soft cover it is:


The following links take you to major online retailers.








27 thoughts on “The Book!”

  1. Don’t forget us little people when your TV show goes big and your walking the red carpet at the Emmys.

    Looking forward to getting your book.

  2. My wife and I just came across your videos on YouTube,we love them !!! We will be buying your book when it is available.I love smoking meat and cheese and learning new ways to make delicious foods

  3. David, I just watched both videos on Canadian bacon and buckboard bacon, both are terrific. you managed to take the newbie fear out of the process and they both made it easy to understand the process. I do have one question though that you did not address in them, (sorry but being new thought it important to ask ) What type of wood are you using to smoke them? I know some woods can be just wrong based on the varieties of smoking so I want to get this right. Thanks very much keep doing what your doing, it’s fantastic.

    1. Thanks for the kind words. The right wood for smoking bacon is a debate! I like the sharp taste of hickory but She Who Must Be Obeyed prefers Oak which is a medium smooth smoke. My friend makes great bacon with apple wood which is milder. I have used maple with good success too. The only smoke I really don’t like on bacon is mesquite. I find it harsh with the sweet pork taste and prefer it on beef.

      It is really a matter of personal taste. I suggest you start with oak or maple. If you want milder smoke taste, go to apple or cherry. If you want stronger, go to hickory.

  4. Congratulations David, I hope that I will be able to get a copy of your book “Down Under”. Your knowledge is amazing and you are so generous with advice.
    I am about to introduce my son to your page – he has just discovered the joy of smoking meat etc, so you can imagine our conversations when we are together.

  5. Hi David,

    I’d love an autographed copy if that’s possible. I’ve been keeping an eye on your channel over a good decade since I stumbled on your videos during some late night youtubing when I was at University, and I’m glad it’s still going!


    1. Thanks for the kind words, Matt! I am waiting for my copies and then I will be able to send them. I will need to know where you are so I can get the shipping costs and let you know how much it will be.

  6. Well David I bug you on SMF and Youtube, I’d like an autograph’d copy!

    Maybe I’ll get some of the Michigan buys to pick one up when I go there in September!

      1. Not sure if you ever emailed me or not….never did quite get a hang of all these gmail filters.

        Can you just drop me a line on SMF? I think you can figure out my user name LOL

  7. Congratulations! I’ve been waiting for your book with great anticipation and can’t wait to try out your recipes!

  8. Hi David! I’d love to get an autographed copy!
    Looking forward to reading this and trying your recipes! You must be so proud!

    À bientôt donc!


  9. Looking forward to getting this book! Already tried your amazing Montreal smoked meat recipe and am getting ready to try out the double smoked side bacon!

    -Andrew in Edmonton

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A Food Blog by a Fat Old Guy