This is a cookbook for anyone who is serious about barbecue and in it you will find no recipes directing you to simply slap a steak on top of hot coals. Instead, there are detailed guidelines for how to spend hours smoking your meat to perfection. Smoking meat with wood chips is a time honored (and time intensive) of preserving meat and imparting flavor to it. The motto of the book Championship BBQ Secrets for Real Smoked Food is "low and slow" and author Karen Putman is something of an expert in the subject. She has more than 20 years of experience and the title of grand champion from the American Royal BBQ Contest to attest to the delicious taste of smoked 'cue.
By the way, if you're serious about smoking and barbecue, you may want to take Putman's recommendation to use a charcoal grill and not a gas one. It's easier to maintain a proper temperature and an even heat distribution with coal, not to mention that it's a little more practical to keep it going for hours at a time while your meat cooks.
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