This winning combination of cookbook and equipment guide provides an extraordinary collection of recipes for grilled, smoked, and rotisseried dishes, along with detailed instructions on buying, caring for, and accessorizing a barbecue (from a ten-dollar hibachi to an elaborate gas grill).
Schulz's savory flavoring suggestions include a variety of woods, seasonings, marinades, bastes, sauces, and dry rubs — all with simple, clear directions on how to use them. These, and hundreds of exciting recipes — from down-home chicken and ribs to more exotic fare, such as Mustard Seeded Grilled Chicken, Maple and Cob Smoked Ham, Beer Poached Polish Sausage, and Sesame Speckled Butterfish — turn grill cooking into a culinary adventure. And a surprising, delightful array of seafood, meat, and vegetable kebobs offers exciting twists for skewers.
For anyone with a terrace, backyard, a little fire or imagination, Cooking with Fire and Smoke is a necessary resource.

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