If you can grill, you can smoke!

Now you can add smoke flavor to almost any food on any grill. Weber's Smoke shows you how and inspires you with recipes that range from the classic (Best-on-the-Block Baby Back Ribs) to the ambitious (Smoked Duck and Cherry Sausages). And best of all, many of the recipes let you achieve mouthwatering smoke flavor in a matter of minutes-not hours.

You'll learn:

Basic and advanced smoke cooking methods for traditional smokers as well as standard backyard grills
Over 85 exciting recipes such as Brined and Maple-Smoked Bacon and Cedar-Planked Brie with Cherry Chutney and Toasted Almonds
Smoking woods' flavor characteristics and food pairing suggestions that complement each distinct type of wood
Weber's Top Ten Smoking Tips for getting the best possible results on any grill

Jamie Purviance graduated from Stanford University and the Culinary Institute of America before launching his career as a food writer for major magazines and newspapers such as Bon AppEtit, Better Homes &