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This book is a must-have for any BBQ enthusiast. It contains a wealth of knowledge on cooking with smoke, including recipes and tips for using a charcoal grill, water smoker, or wood burning pit. The authors, Cheryl Alters Jamison and Bill Jamison, provide insights into the art of barbecue and grilling, with a focus on using specific ingredients such as herbs, spices, and condiments to enhance the flavor of your dishes.

The book is beautifully illustrated by Paul Hoffman, adding a visual element to the cooking techniques described. With 414 pages, this trade paperback is a comprehensive resource for anyone looking to master the art of smoking and grilling. Published in 1994 by Harvard Common Press, it is a valuable addition to any cooking library.