Smoking is a classic method of cooking with fire, but how many home cooks can confidently say they really know the basics of preparing great smoked food? Overstuffed tomes full of exotic recipes for smoked food abound, but where can the would-be smoker turn for simple, easy-to-access information on the subject? In 25 Essentials: Techniques for Smoking, barbecue expert Ardie A. Davis makes it easy and fun to learn techniques such as smoke baking, smoke roasting, rotisserie smoking, spray basting, brining, and mopping, with recipes featuring favorite smoked foods like brisket, fish, pork shoulder, and turkey.

Davis, who cooks and competes under the 'cue moniker Remus Powers, offers simple and delicious recipes such as Braggin' Rights Brisket, Smoked Stuffed Chile Poppers, Classic Barbecued Spareribs, and Alder-Smoked Salmon Fillet, each accompanied by a mouthwatering color photo. With a lay-flat spiral binding for easy use next to the grill or smoker, the book also offers a concise but thorough introduction covering all the basics of fire building, equipment, and ingredients. With Ardie Davis as their guide, anyone can master the art of perfectly smoked food. Simple, short, and sweet, this book is truly an essential for anyone who seeks to become a confident backyard chef....

With so many hefty grilling books available, it's easy to get overwhelmed by elaborate recipes with ingredient lists and instructions that are many pages long. Backyard chefs may lose sight of the fact that a firm grasp of the fundamentals is an important part of every successful barbecue. Fortunately, Ardie Davis, founder of the famed Greasehouse University, helps readers get back to basics in this handy collection of techniques that every griller should know. Through 25 recipes, each illustrated with a mouthwatering color photo, Davis teaches readers methods such as grilling on a plank, in a basket, and directly on coals; he also reveals the secrets of fire roasting, grilling with a hint of smoke, fireplace grilling, marinating, grilling with brick weights, packet grilling, and stir grilling, with recipes that cover an array of foods including burgers, ribs, chicken, fish, and vegetables. With a spiral-bound, lay-flat binding and a concise but thorough introduction that covers all the basics of fire building, equipment, and ingredients, this is a perfect grillside primer. And basic techniques don't mean boring food: Grilled Flank Steak in Cumin-Citrus Marinade, Grill-Seared Scallops, Lime-and-Chile Grilled Corn on the Cob, and Rendezvous-Style Baby Back Ribs are just a few delicious stops on the journey to becoming a confident backyard griller....