The new way to barbecue - with smoke! Combine precision with alchemy and produce the tastiest, most tender meat you have ever tasted.

With more than 50 fantastic recipes for smoking beef, pork, poultry and seafood from award-winning Texan pit master Will Fleischman. With expert advice for choosing the right smoke oven and woods, regulating the heat and making delicious rubs and sauces. With recipes and instructions that are explained step-by-step to learn the techniques you need to be able to smoke like a true professional, whether you are using a normal barbecue or special smoking oven.