On 26 Jan 2005 03:54:24 GMT, wrote:

>"Brick" > wrote:
>> On 25-Jan-2005, "Daniel" > wrote:
>>
>> > Hi everybody,
>> > Since I joint this NG, I discovered that BBQing in North America is
>> > much more sophisticated than in France.
snipped some more
>> <snipped most of the original post>
>>
>> If you can get your hands on a copy of "Legends of Texas Barbecue" by
>> Rob Walsh, you'll find it an interesting read in addition to the barbecue
>> FAQ. It's
>> also well illustrated which adds considerable to it's entertainment
>> value. You
>> can buy it online direct from the publisher. www.chroniclebooks.com.
>> Price is
>> US$18.95. Other popular books are "Smoke & Spice" by Cheryl and Bill
>> Jamison,
>> "Paul Kirk's Championship Barbecue" and Weber's Big Book Of Grilling by
>> Jamie
>> Purviance and Sandra S. McRae.
>>
>'Legends of Texas Barbecue' is great! As is 'Smoke & Spice', although their
>times and temps can be misleading.
>
>I'll have to check into Paul Kirk's book. Thanks.

I love Smoke & Spice but pay more attention to my fellow posters on
places like ABF, AFB, Kamado Forum for fine tuning,

Harry