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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.








51 Responses

  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.

      1. Hi David,

        I’m in Nashville, TN – just drop me a line when you get them and we can work it out!


  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

  10. Hi David,

    I’d love to get a copy autographed by both you and bill.

    If that’s possible, please email me.

    Thank you!

  11. Too Funny, caught you on CBC radio this morning. You were great, as always. Would love a signed copy of your book.

  12. I would love a hardcopy of your book for my husband Shane. He received a smoker. His favourite seems to be bacon but an expanded list would be nice.
    Please let me know where I can pick up an autographed copy. Thanks.

    1. That would be so kind! I would be pleased to send you an autographed copy but would need your address to determine shipping costs and what you would like in the inscription. If you send me where you are located, I will get a quote for the shipping and let you know the total cost.

  13. Hi, I heard your interview on CBC NXNW last weekend. I’d like to order an autographed copy of your book to give to a friend who has just started smoking meat.

    1. Thanks so much! I would need to know where you live so I can give you quote on delivery costs. Once I give you a quote and get your approval, I would need to know what you want the inscription to say.

  14. Love the book. Are you going to put out another book with your sausage recipes? Would love to see that as well.

  15. you have nice recipes but every thing in mills grams etc why not us measure just make recipe printable after each you tube or create a cd with your recipe make book just meat bacon jerky
    put some conversion chart in it or oz teaspon to mils or vice versa grams check barnes noble don’t have book

    1. Sorry Barnes and Noble isn’t carrying it any more. It is available through

      As for only US measures, I am Canadian and use metric. Further, every country in the world except the US uses metric measures. I will continue to post both measures as I have followers from both groups.

  16. put things in us measure make conversion chart oz grams mills
    tesp tblesp put in a cover protecter so work meat don’t get ruined if touch with hands and you should always wear plastic type glove when working with meat just oil from hands can
    spoil meat don’t matter how clean wash them

  17. Hi David,

    My husband and I have been loving all your info on smoking! Does your book include the recipes for curing as well? We have tried them with great success and will order a book if it’s in there. 🙂

  18. I purchased “The Book” about two months ago from and, in that short time, it has totally changed my mindset and skillset about cooking in general, and “Smoking” in particular.
    The one single ” Difference ” between David’s book and the other books I’ve bought on smoking – all of which I’m sure were written by excellent masters of their craft……is that David’s book is Also written by an excellent “Teacher” of the craft – and there is a world of difference been “Knowing” how to perform a skill, and being able to “Teach” that skill to others.
    David has a rare ability to break down any procedure into a series of simple steps that does wonders for your confidence, and, in turn, inspires you to be a bit more adventurous.
    He does this by providing Simple, Clear, Concise Directions that Walk you through the entire process from start to finish and he also has a website full of instructional videos and really helpful information.
    So far I’ve made about 6 of the recipes in the book ……and, for the first time in my life I’ve had friends and neighbors asking me for My/Your Recipes!
    Thanks David.

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