Though I haven't had a chance to make anything from the book yet, I thought I'd offer a couple of thoughts on Weber Smoke.
I would say the book is geared to the newcomer to barbecue. The book starts off with an overview of different types of grills (kettle, water smoker, gas(!), offset, and refrigerator) and when they can each be useful. Recipes have an icon on which type of grill fits them best, and the majority of the recipes are best on kettle grills. There were even a few recipes that were recommended for gas grills using a smoker box!
Instructions for lighting kettle and WSM properly were included, as were some recipes for rubs, marinades, brines, and sauces. There are plenty of photos, but I'm not a big fan of the font used for text. It is a little thin for my tastes and looks gray rather than black.
There are recipes in here that are really grilling recipes, so if you're expecting all the recipes to be low and slow 4+ hour cooks, you will be disappointed. There are recipes like that for the WSM though.
For me, I'm happy with the purchase. I don't have a WSM and do all my grilling and smoking on a OTG. So there's lots of ideas for me to try and the recipes aren't too wild and don't look to difficult, though I wish there was more depth when discussing food preparation topics.
If you want to see an example from the book, the current
Weber Recipe of the Week for Beer-Braised Short Ribs is from the book.
