Unlock the secrets of cooking on a smoker and enjoy the deeply soulful flavors of authentic pit-smoked BBQ made right in your backyard.

If you are new to smoke-cooking, you know it is more complicated than grilling. The cooking times are measured in hours, not minutes, and maintaining the perfect low temperature over those hours can be a challenge—especially when your fuel is wood chunks or logs and not propane gas or store-bought charcoal. 

Smoking serves up expert guidance on these tricky matters in a clear and concise way that even a total newbie can understand. Best of all, it offers 50 flavor-packed recipes that will make you not just use your smoker, but love it. They include:

• Braggin’ Rights Brisket
• Barbecued Short Ribs with Olive Oil Baste
• Slathered and Rubbed Barbecued Chicken Breasts.
• Kansas City-Style Baby Back Ribs
• Szechuan Smoked Duck
• Herb-Crusted Barbecued Rack of Lamb with Roasted Garlic Sauce
• Ancho and Chipotle–Rubbed Smoked Pork Loin
• Barbecued Shrimp Pasta Salad with Citrus Vinaigrette
• Smoke-Baked Barbecue Chile Pie

This colorful, photo-rich book is the perfect gift for anyone new to smoke-cooking or for BBQ veterans who want to graduate to true pitmaster status. It covers the Southern and Texas classics as well as new-school barbecue that incorporates global flavors and lighter, healthier proteins. You will be enjoying these recipes for years to come.

Introduction: Smoking Basics
How to Barbecue Ribs
How to Barbecue Pork Butt
Types of Hardwoods and Their Flavors
Smoking Timetable
Doneness Chart for Smoking
Barbecue Sauces
BBQ Pork From Classic to New
Smoky Beef and Lamb
Chicken, Turkey, and other Birds
Fish in the Smoker
Vegetables and Beans in the Smoker
Index