This book was received as an ARC from University of North Carolina Press - Ferris & Ferris Books in exchange for an honest review. Opinions and thoughts expressed in this review are completely my own.

At first, I was intrigued by the unique title of Black Smoke. I did not expect this book to be about Barbeque and what it takes to master the craft. Myself being allergic to smoke, I do not BBQ a lot but I have eaten many BBQ including one of the best ribs I have ever had in my entire life. While watching many shows on food network and watching a season of top chef where a whole challenge was all about BBQ with guest judge Rodney Scott, I learned so much that I had to explore. Adrian Miller throughout the book was very knowledgeable in the art of BBQ and the recipes sounded delicious. However, that is my one critique, the recipes SOUNDED delicious, there were no photos and when I add a cookbook to our collection, one of the very important details that grab my attention and our patrons attention are the photos of the recipes. Otherwise, a very enticing book filled with unique techniques and modern twists on classic southern BBQ.

We will consider adding this title to our TX Non-Fiction collection at our library. That is why we give this book 4 stars.