By Richard W. Langer
Quality Paperback
2001, Little Brown & Co.
272 Pages
ISBN 0-316-51337-7
Review by Cheri Sicard
$13.95
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This book contains everything the home backyard chef needs to know to turn their grill into a smoker cooker, including more than 100 great recipes.

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.

Sample Recipes from Where There's Smoke There's Flavor

• Jamaican Jerked Chicken Breasts
• Shake 'N Smoke Ribs
• Perfect Picnic Pork Shoulder

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Where There's Smoke There's Flavor. Order now and save 20%. Regular price $13.95, Amazon.com price $11.96. Usually ships in 24 hours.