I received a free ebook copy from NetGalley in exchange for a fair review.

Ok I am the barbecuer of the household so I approached this book with both excitement and trepidation! Like, I’m good with easy stuff, but I’m always wary of trying new things, in case I mess it up or the family doesn’t like it. Then we’re having peanut butter sandwiches for dinner instead of ribs. But this book has lots of really good tips, recipes, and pictures to help guide you through the process. From basic marinades to more complex recipes, there’s a good chance you’ll find this book a helpful resource. A really informative book!

One of the things I want to do now I live in the US is get a grill and smoker and use the everloving fuck out of them. Space has been against us so far but one of these days. When that beautiful day comes, you bet I will cook lots of this book. Prowse’s fusion approach to the grill, with lots of southwestern and Korean flavours, speaks my language. This is also a very good book if you want to learn more about chillis. Definitely recommended.

If you like chiles and barbequing this is the book. The author has easy recipes to follow and has spices and rubs for all the meats. I really enjoyed the different ones for pork and chicken for I am always looking for something different. Other recipes in this book were easy to prepare for I have done three of them. I enjoy cooking and trying new recipes, sometimes I changed some of the chiles because the ones he used were too hot or spicy for my family but they were still good. The photos that go along with the recipes were very good as well. This would make a good addition for any cook in their kitchen

Oh my gosh these recipes sound incredible! We are already planning on making the Firecracker Brisket and Enchilada Wings this week! From salads, to sauces, lamb, beef, chicken, seafood, you name it, this recipe book has it all! It also gives some tips for beginners on the types of chiles to use and smoking things, so that is great. 5/5!

Synopsis (from Netgalley, the provider of the book for me to review.)
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Ignite your grill and elevate your barbecue game with more than 65 unforgettable recipes that combine the big, bold flavours of chiles with smoke and fire.

It’s time to go beyond salt and pepper brisket! With Chiles and Smoke, professional recipe developer and pitmaster Brad Prose delivers a BBQ book unlike any other. Spanning beef, pork, chicken, seafood, and vegetables, each chapter also incorporates a variety of chiles, from spicy Jalapenos to bitter Shishito Peppers. Explore the alluring union of smoke and heat with recipes including:
***Beef and Lamb: Smoked Sonoran Chili, Harissa Beef Tacos, Coffee-Rubbed Tritip with Shishito Gremolata, Garlic Mojo Skirt Steak Tacos, Vindaloo-Spiced Lamb Lollipops, Smoked Lamb Barbacoa Banh Mi
***Chicken: Chipotle Tahini Grilled Chicken, Tandoori Butterflied Chicken Drums, Grilled Adobo-Rubbed Chicken with Creamy Herb Sauce, Grilled Chicken Tinga, Enchilada Wings, Bacon-Wrapped Cheesy Chicken Poblanos
***Pork: Crispy Pork Belly with Red Chimichurri, Chipotle Pork Belly Burnt Ends with Jalapeno Berry Sauce, Chile Verde Spare Ribs, Smoked Chorizo Meatballs, Roasted Chile Meatball Hero, Grilled Pork Tenderloin Al Pastor
***Seafood: Corn-Husk Wrapped Halibut with Jalapeno Basil Butter, Grilled Scallops with Charred Poblano Cream, Huli Huli Shrimp, Shishito, and Pineapple Skewers, Hatch Chile Smoked Shrimp Skillet, Tandoori Grilled Lobster, Planked Pomegranate Harissa Salmon
***Sides: Desert Deviled Eggs, Southwest Creamed Corn, Harissa Sweet Potato Salad, Creamy Jalapeno Popper Mac and Cheese, Lemon Serrano Grilled Summer Squash, Crispy Skillet Potatoes with Mojo Rojo and Verde, Chipotle Bacon Twice Baked Potatoes

In addition to the recipes, Brad walks you through how to char, grind, pickle, grill, and smoke chiles, demonstrating endless ways to liven up your meals. Sweet bell peppers are pickled with spices, topping mouthwatering meats and crisp vegetables. Fruity anchos are toasted, hydrated, and ground into pastes for flavorful marinades. Pork ribs are smoked slowly and nestled into a stew of poblanos and bright vegetables before melting in your mouth.

Crank up the heat and bring these bold flavours to your next BBQ.

I just saw this under reader recommendations and since I read it last month, I thought that I would review it as well. I am all about side dishes when it comes to BBQ and grilling as I don't eat a lot of meat or seafood these days due to rapidly rising grocery store bills. If I did have a BBQ or grill, I would cook the heck out of this book as the recipes are so yummy - I actually bought a copy of this book for a Father's Day gift, which I recommend that you do, too.
Great recipes, great ideas and the focus on chillies make the book really unique when it comes to books in this area of food. It's hot outside - let's make it hotter with this book. #shortbutsweetreviews

Who's ready to eat. After reading this cookbook, you will be ready to cook and enjoy many of these wonderfully spiced recipes. The book is well organized, I love in the index that the recipes are broken down by which chili they used. The imagery is beautiful.

Last year, my husband bought a smoker/grill combo and, speaking as someone who knows nothing about smoking, it was the best purchase that he has ever made! Since that moment, I have been reading smoking and grilling cookbooks and sharing recipes with him. Chiles and Smoke was filled with recipes that I can not wait for him to try! The book started off strong with rubs and sauces and dang, that coffee rub looks amazing! I’m also excited to try the meatloaf recipe and as an ocean girl, the fish and seafood chapter was an automatic save!

Chiles and smoke, a formidable combination! This book is a deliciously delectable treat that you will want to sink your teeth into! I love the organization of the book -- grilling basics, a gear guide, a chile guide, pantry staples, and then, one mouthwatering recipe after another. The photography is spectacular and my stomach was rumbling by the time I turned the final page! I honestly can't decide what to make first. Time to fire up the coals!

Amazing recipes and equally amazing photographs of said recipes. To say I was almost drooling while reading the book is an understatement.
Don’t know that I will be able to try all the recipes but I’ll certainly have a good attempt at some of them..

Love the flavor and fire of chiles? If so, Chiles and Smoke: BBQ, Grilling, and Other Fire-Friendly Recipes with Spice and Flavor by Brad Prose is a cookbook that belongs on your shelf. This excellent cookbook has tons of good information about chiles, as well as smoking foods.

The recipes in this book are written in the traditional manner with ingredients first followed by succinct instructions. They are easy-to-follow and suitable for both beginning and advanced cooks. There are recipes for amazing sauces that have been enhanced with chile flavors, as well as smoked meats, chicken, and seafood. There are appetizers, salads, and side dishes. All of the dishes aren’t fiery; rather, because chiles range from mild to hot, there are dishes mild enough for families with children.

This cookbook includes beautiful and professional photographs of every dish, making it difficult to decide what to make next. As cooks peruse this cookbook, they will find that their “must make soon” queue is growing longer and longer. Most of the recipes are very appealing, and the only drawback to the book is that there should be more because it will be easy to get in the habit of cooking from this cookbook every day or so.

All told, if you are a chile lover and enjoy a smoky flavor, this is a “must have” book that belongs on the cookbook shelf. Highly recommended.

Special thanks to NetGalley for supplying a review copy of this book.

Gorgeous book! There are color photos of all the recipes. I can't wait until the weather warms up so I can break out my smoker and cook my way through this book all summer.

I went ahead and bought this book. That should say something about what I think. This is very different from most bbq books as it is as much about chiles as the smoke. This is very well written, easy to understand, and the ingredients are accessible. But the most important part, the recipes are amazing. Chile Verde baby back ribs, the sauce is so good you might want to drink it with a straw. There are even recipes to make your own chile powders. This is a really great book!

If Chiles and Smoke does not cause you to drool in anticipation, what will? From enthralling and practical information on chile characteristics, preparation and uses to mouthwatering photography and 65+ lipsmacking recipes, this book has everything a chile and grill lover could possibly imagine. My pantry contains at least ten dried chile varieties at any given moment from sweet to smoky to spicy so this book is a dream come true! For fresh, it is what the market has that particular day.

Author and pitmaster Brad Prose provides simple, novice and advanced techniques on how best to utilize chiles from roasting to grinding to charring to sauteing. He reminds us that in your hands the potential is infinite. And even the recipes which may sound daunting truly aren't, especially if you break them down into manageable components. The results are so worth it! My favourites so far include the outstanding Crispy Pork Belly with Red Chimichurri, Chipotle Pork Belly Burnt Ends with Jalapeno Berry Sauce (using frozen blackberries I picked in August; next time, plums), Habanero (ran out of jalapeno) Basil Butter (excellent on biscuits) and unusual Desert Deviled Eggs. But this book is one of those which I aspire to make nearly 100% of the irresistible recipes including Smoked Chorizo Meatballs, Planked Pomegranates Harissa Salmon and Lemon Serrano Grilled Summer Squash. I like that while some recipes are seasonal, others aren't and most ingredients are readily available. If not, you can substitute in most cases. Let the recipes fire your creativity and imagination!

Though I read the digital version, I will buy the hard copy. Needs must. The pages will inevitably get splattered with various sauces and rub smudges but what's the fun in an unused and unloved culinary book? Whether you are dipping your toes into the world of chiles and smoke or have decades of experience, recipes have your name on them. Talk about an inspiring book.

My sincere thank you to Quarto Publishing Group - Harvard Common Press and NetGalley for providing me with a digital copy of this stupendous book! I am in love.

Me and my partner are definitely gonna try a lot of recipes from this cookbook!

He loves using the bbq/grill to make dishes and this is a book we would buy ourselves in the store.

You have a good variety of recipes to serve your loved ones!

Thank you to Quarto Publishing Group – Harvard Common Press and the author for providing me with this copy.

I cannot wait to work my way through this entire cookbook! The recipes are awesome. Most of the ingredients are easily accessible (even in a tiny town) and the chef explains the process well.

Quick Summary: A “when can I come over to eat at your house - I ain’t playing” cookbook

My Review: Chiles and Smoke: BBQ, Grilling, and Other Fire-Friendly Recipes with Spice and Flavor by Brad Prose is honestly a masterpiece. I loved this book!

As a foodie and a confessed amateur when it comes to barbecuing and grilling, I was a very ready pupil when I saw this book. This book lured me in with its title and kept me interested with its content. The pictures alone were worth their weight in gold. Reading through the inspiring pages was mind blowing.

While I knew I could learn a lot from this book, I never imagined just how nourishing it would be. It’s detailed, informative, entertaining, and yummy-licious. It’s so much more than I had in mind.

My Final Say: This book will definitely be going on my best eats food shelf. I even plan to give it to my grill-loving partner as a gift. Bon appétit, my fellow foodies! You’ve got to get this book as soon as you are able to do so.

Rating: 5/5
Recommend: Yes
Audience: Food enthusiasts and those who love and support the power of the grill
Favorites Shelf: Yes
Keeper: Yes
Hard copy or e-copy: While both can be appreciated, I would recommend securing your own hard copy. This is certainly a book that should be experienced and savored in full. You will want to keep your copy in hand, trust me.
Other: This would make a fantastic gift.

Sincere appreciation is extended to the author, to the publisher, and to NetGalley, who provided access to this title in exchange for an honest review. The words I have shared are my own thoughts and opinions and have not been influenced by the aforementioned in any way.

* A Goodreads review has been posted.

Thank you NetGalley for the opportunity to read and review this book.

Chiles and Smoke is a great cookbook with different recipes involving, well, chiles and smoke. Great categories in the book; brisket, burgers, wings, ribs, seafood, salads, and sides. Beautiful pictures, great info on heat and how to use the chiles. Awesome instructions and easy to follow recipes.

The Ancho-Orange Pulled Pork, Cheesesteak Queso, and Grilled Chicken Tinga all looks and sounds amazing. I can't wait to make those and try for myself.

Three of my favourite things all rolled in to one great cookbook. Food, BBQ, Chiles!

I love this book for all its information, ideas, recipes and great photos. This is a book I will use regularly and will enjoy. My partner is a lover of the BBQ and he loves when I can provide some new ways of doing things.

It is a book that is easy to follow and easy to use and with so much useful information you can't go wrong. I love the rub recipes, the condiments and pretty much every recipe in this book.

All I can say now is YUM and I'm Hungry!