Editor Reviews:

Book Description:
This book covers all the barbecue basics of Backyard Smoking, as taught in Chef McPeake's barbecue classes. Hence the name: The Art of Smokology. From starting your fire, to buying, selecting, trimming and smoking meats. Also chapters covering terms, rub making, sauce making, brining and the proper procedures for smoking seafood.

Plus some of his favorite recipes like:

"Hell Fire" Brisket , Sweet & Spicy Cherry Ribs, Duck Pastrami, Oriental Smoked Porkloin, Twice Smoked Pulled Pork, "Take Your Breath" BBQ Sauce, Passion BBQ Sauce, Mustard & Pepper Spiced Beef Tenderloin, Honey Maple Brine for Salmon, Honey Marinated Lobster Tails, Coconut Curried Scallops, Margarita Mop for Chicken, Nawlins' Butter Mop, Warm Jalapeno Corn Relish, Gazpacho Salsa, "Zesty" Backyard Baked Beans, Wisconsin Cheddar Potato Salad, Jambalaya Rice ............and much more!

No stone is left unturn in this book

Rating : - Good info, poor editing
The author clearly knows and loves his craft. Lots of down-to-earth advice and techniques.

The book would have benefitted immensely from some editing. The organization haphazard, and there are plenty of annoying grammatical errors.

If you think of it as a transcript of a conversation between a couple of friends over a couple of beers, then it's easier for a purist to overlook the flaws.

The content is good enough to overshadow the form in this case.