Comments: Author Ardie A. Davis says these techniques represent real, true barbecue, the hallmarks of which are "low-and-slow" vs. "hot-and-fast" cooking, with minimal seasonings (letting the central ingredient provide the flavor, rather than heavy sauces and spices). He says no matter how long the total cooking time, the smoking process should not last more than 45 minutes to an hour, after which point, the food tends to get bitter.
This is the first book in a while with the courage to state that most of the recipes are only suited for charcoal or wood fires. Some of them take so long, they are not practical on gas grills (there are exceptions, and they are noted in the text). Each technique offers suggestions for the wood to be used to generate the smoke.
Among the 25 techniques highlighted in the book are smoking whole vegetables, high-heat smoking, glazing and smoking ribs, slathering and rubbing ribs, smoking brisket, rotisserie smoking, mopping, brining, marinating, smoking duck, smoking fish (whole fish and shellfish), spray basting and crisping, and creating a "bark" (crust). Recipes that highlight the techniques include starters and sides (onions, garlic, chile pie, chile poppers, root vegetables), and main dishes (salmon, trout, shrimp, brisket, short ribs, prime rib, tenderloin, spare ribs, baby back ribs, pork shoulder, chicken, turkey, duck, and more).
It's a little book, but it would be a great gift for someone wanting to broaden his or her barbecue horizons.