This comprehensive guide to smoke cooking introduces a whole new world of mouth-watering barbecued food, including traditional and imaginative approaches to preparing all kinds of meat, from beef (Garlicked Skirt Steak, Smokeburgers, Rolled Round Steak with Mushrooms and Pine Nuts, Jerky) to pork (Chili Chops, Foil Wrapped Pork Butt, Pork Pecan Roll with Maple Sauce, Hurry-Q Honey Ham) to lamb, venison and buffalo (Smoked Rack of Lamb with Dill Sauce, Venison Steak with Juniper Berries, Buffalo Roast), poultry (Jamaican Jerked Chicken Breasts, Turkey Thighs with Fresh Mozzarella), seafood (Neolithic Mussels, Cajun Tuna Steak, Swordfish Vietnamese, Smoked Gravlax, Fig Stuffed Salmon), roti and kabobs (Combination Gyros, Chicken Hearts and Livers Satay, Skewered Scallops, Vegebobs), and vegetables (Garlic Bombs, Ember Onions, Corn in the Husk, Tomatoes Gorgonzola)...as well as a dozen recipes for barbecuing ribs -- from the classic Shake 'n' Smoke Ribs to Hotsin Ribs and Baby Back Ribs with Citrus.

With complete instructions for converting any backyard grill (gas, electric, Weber, what-have-you) into a smoker, and with helpful tips for enhancing flavor by choosing different varieties of wood, this is an essential introduction to real barbecue for anyone who cooks outdoors.