Most smoking books provide only basic information and are then filled with recipes; This book is the reverse, scientific information and theory as it applies to smoking meat and a few recipes to get you started. While different recipes usually get the spotlight, the authors believe that the technical know-how behind preparing meat and sausage is much more important.

There is a section with some basic recipes, but after reading the book one should be able to create their own recipes without much difficulty. The book explains the differences between grilling, barbecuing and smoking. The sections on smokehouse design include more than 200 construction diagrams and photographs covering the most well-known methods: masonry, portable, wood, concrete and drum smokers. After reading this book, a reader will fully understand what can be expected from a given smoker and how to build one that meets their individual needs. The book will benefit both the serious smoker and the beginner.