(The following is a review I posted on amazon.com - Ray Basso)

I have read enough of this book, to be able to say; "I think it's a great book." I own a lot of barbecue related cookbooks and I have had the great good fortune, as the moderator of BBQForum.com, to have read over 700,000 posts to the forum by BBQ people. So I have been exposed to a lot of barbecue. This is one of the best books, about barbecue and outdoor cooking in general.

In 2005 I did a podcast interview with Adam and I have read his detailed posts to the forum. I have never actually meet Adam in person. However, I know a little bit about Adam. He knows how to cook and not only that, he knows what happens to food when it's cooking and can explain it to you. The book really focuses on layering flavors. So, when people taste food cooked the way he explains it, they are in for taste treats, one after another.

With all my 14 years of daily exposure to the wisdom of some of the top barbecue cooks in the country and all the cookbooks I have read, you would think I would have a good grasp of the situation. But, in reading this book I am learning a lot of new things.

I don't hand out these compliments lightly. This is not just a "low and slow pure barbecue" cookbook but he carries his knowledge of "pure barbecue" (he has won prestigious "pure barbecue" awards to back this up) into all levels of outdoor cooking. There is a lot of direct grilling and indirect smoking information. I don't care if you're an expert cook or a beginner, you will get a lot out of reading this book.