Barbecue, fire and smoke

To me barbecue is a bit of magic. Take a cheaper cut of meat, often fibrous and marbled with fat, place it on the grill grates for 8-10 hours, and out comes a succulent tasty piece of heaven. How is it done? That is one question I couldn"t leave unanswered. I started experimenting many years ago to fully understand. My first attempt was a beef tenderloin, smoked with juniper branches that I picked in the woods. I put the briquettes on one side of the grill and winged it pretty much. The result was quite good, and I kept on going. My first grill was a simple and cheap gas grill. It did have two burners though, so I could have two distinct heat zones. I used it for a few years before I switched to a Big Green Egg. I have since continued grilling on various models, and this year I built my own offset smoker. Regardless of equipment, just like in the indoor kitchen there are a few tips and techniques you should understand and master. If you know them, it doesn"t matter as much which grill you use. What"s important is the end result; great tasting food. This book attempts to explain both basics as well as more advanced concepts. It is full of tips and tricks to succeed with Low "n Slow on the grill. It is built on much testing, sampling and A/B comparisons. Of course there are plenty of recipes too, so you can get started right away. I hope this book can help spread my passion to you as a reader, so you understand which possibilities there are with your existing equipment.