Ultimate Guide to Smoking Food: Techniques, Tips & Recipes for Perfect BBQ at Home | Outdoor Cooking & Backyard Grilling

Warren Anderson has written a great book, almost obsessive in its detail. The recipes are terrific; in the years I've owned and gifted this book, I've made many of them, and modified others. The maple syrup bacon alone is worth many times the price. While i believe he exaggerates when he says there is no difference among hardwood smokes, I am fully convinced by now that the meat or veg, the cure, the curing time, the drying and the pellicle, the temperature the smokiness and the time smoking are all far more important than maple smoke vs apple or cherry or oak. Have fun judging for yourself. I use the book now on my Kindle, which did require highlighting the recipes to find them easily. The Kindle edition would benefit greatly from a linked table of contents. I'd also recommend Anderson's book on Sausage making.