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BBQ Competition Secrets
Where There's Smoke, There's Flavor

“The best introduction to the theory and practice of smoke cooking that I’ve ever seen, plus an excellent cross-section of worldwide barbecue recipes that are loaded with flavor and spice.” - Dave DeWitt, author of The Whole Chile Pepper Book.

The author of this book, Richard Langer, introduces a whole new world of smoking flavorful BBQ food - from meat, poultry, fish, veggies, accompaniments and appetizers. More than 100 flavor filled recipes.

Equipment usage covered in the book ranges from the classic water smoker to the modified Weber. Langer also offers a simple trick for converting your gas or electric grill to a true slow cooking smoking machine! The book offers techniques of all sorts and a source guide for commercial sauces, exotic woods, and even a selection of smokers.

240 pages. Paperback.
Shipping Weight: 1lb.