A mini-book of ‘cue how-to’s from a hard-core pit smoker who hews to the Texas tradition of 'meat cooked with coals, embers and/or wood.'' – Fort Worth Star-Telegram This cookbook by BBQ expert John Lopez supplies all the knowhow to create real Texas smoked brisket, ribs, turkey, ham and quail. And it makes a perfect gift or stocking stuffer for BBQ aficionados. All bases are covered, from the types of barbecue smokers to a host of recipes, including all the basic smoked fare for which Texas is famous. With sauces and mops and topping it all with a slew of great side dishes and desserts. 80 p. 4.25" X 5.5." Paperback.