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If the mention of St. Louis ribs, beef brisket, or smoked bacon gets your mouth watering, then Up in Smoke is for you! Perfect for any barbecue enthusiast, this book teaches the different types of smokers, the various smoking methods, and the proper processes and temperatures for perfect flavor-- plus competition-quality recipes for pork, chicken, beef, and more. Try the Cajun-Style Smoked Fish Tri-Tip Roast Teriyaki Jerky Maple-Cured Bacon World-champion chef Matt Pelton, author of Cast Iron Chef and Cast Iron Gourmet, learned to smoke meats the hard way, so now you don't have to! With Up in Smoke, your fiery feasts will be the envy of every backyard in the neighborhood. Let's get smokin'!