THIS is the stunning and timely successor to Hart’s HEAT & SMOKE, which has quickly become one of the best-loved Australian barbecue books of all time. The fun continues, and so do the fresh and innovative ideas – this time, focused on the techniques, raw materials and national advantages that give Real Barbecue in multicultural, outdoors-loving Australia a quality all of its own.


With more inspirational pictures by ace food photographer Dean Cambray, HEAT & SMOKE II has again been masterminded and written by Melbourne barbecue guru Bob Hart who extracts even more from familiar ingredients.


Steaks – especially giant T-bones – soar to new heights; beef brisket is reborn as home-smoked pastrami; lamb racks emerge under a spicy, golden crust of Japanese crumbs, garlic and anchovy; salmon is hot-smoked with juniper berries and a sprinkle of gin; duck breasts and chicken thighs are brined and smoked over hickory; while lightly seared tuna is sliced into discs and positioned on tacos with guacamole, chipotle mayo, lime juice and more.


Sardines, oysters, scallops – even mango cheeks and bananas – are reborn through the alchemy of Hart’s innovations in a whole new world for the urban griller.


Now, read and absorb HEAT & SMOKE II and your neighbours may begin to wonder, from the exquisite aromas that will begin to drift their way, if everything you are doing in your own backyard is entirely legal. (Which it is, of course...)


SKU: 0002

ISBN: 978-0-646-94032-8
Author: Bob Hart 
Photography: Dean Cambray

HEAT & SMOKE II, like its predecessor, is a stylish and eye-catching book of 132 pages with high-gloss flexi covers and functional French folds.

The fold from the front cover again carries a listing of the temperatures at which meats are cooked. And the fold from the back cover lists the spices that belong on the shelves of serious grillmasters, and that are to be found in HEAT & SMOKE II recipes. Both folds, again, are interactive: they can be folded into the book to provide instant reference for recipes, and to mark places.

So that once again, this is a book to be kept close at hand whenever the smoke is rising.

HEAT & SMOKE traditions have been maintained in the production of this book. Recipes are achievable, never overblown: ingredients listed are readily available, and recipes that do not belong in the grillmaster’s repertoire are, quite simply, not included. Again, the message here is that it is the awareness of the possibilities and an understanding of the essence of the dark art, and not culinary virtuosity, that will make you a grillmaster.

This is a unique collection of “real” barbecue with an emphasis on the emerging Australian barbecue styles. The astounding photographs in this book are of dishes that were freshly prepared by the author on a range of his own barbecues, and photographed either on the grill, or while they were still hot, by one of the world's finest food photographers. Who then joined the author in the challenging task of polishing off the lot.