There are a lot of good recipes and instructions in this book and it is a reasonable choice for a novice BBQ owner. I'm sure the author knows his stuff to a fair degree. The author's style is full of bull. For example, we are told that "Steak is the measure of a grill jockey's mettle, and the ability to grill one to the perfect degree of doneness is the mark of a master". Then he continues "Fortunately, by following three simple procedures, it's easy to produce a perfect steak every time". There is lots of this kind of nonsense. This is typical of many American cookbooks - trivial details explained at great length (with the same pictures again & again), but some lack of insight about cookery or cuisine. However, if you are a beginner, just grin and bear it and this may be a very useful read.
BTW, the book is slightly biaised towards charcoal BBQs rather than gas grills.
Some other good things about the book : reasonable range of world cuisine, lots of good pictures, overall good standard of presentation.