Most people use their outdoor grills for just that, grilling-cooking food quickly at high temperatures. But true barbecue, including that favorite down-home dish ribs, is cooked slowly with plenty of smoke for flavor.
Besides recipes and step-by-step instructions for smoking on your barbecue grill, you'll find tons of tips, advice on smoking woods and grill equipment, even recipes for sauces and accompaniments to the barbecue offerings. If you're a rib lover, this book is a must, but it goes beyond the quintessential American favorite to traditional as well a creative takes on beef, pork, lamb, venison, poultry, seafood, vegetables and even buffalo!
If you have a backyard grill - be it gas, electric, Weber Kettle or charcoal, you can turn it into a smoker. This book shows you how; all you need now are the groceries.
See the Related Recipes section below for sample recipes from this book: Jamiacan Jerked Chicken Breasts and Shake 'N Smoke Ribs.