'We can still remember it very well: the first time we stayed up all night for pulled pork. A battery of thermometers and controllers have been reviewed in the intervening years. With more than 15 years of experience with low & slow barbecue, we know the pitfalls. We would like to share all our tips & tricks in this book.'

In Smoking on Wood, Jeroen Hazebroek and Leonard Elenbaas tell you exactly what you should pay attention to when you want to prepare brisket and tell you how to give chicken that delicious crispy crust. They know better than anyone the critical moments of low & slow barbecues: wrapping, sauces, finishing and resting. And they are not ashamed to tell you how to reheat your dishes the next day. In this book they start with the Big 4: chicken, ribs, pork and brisket. After that, the rest is a piece of cake.