This book contains all that you will need to be an excellent barbecutioner. The book is the absolute best primer/introduction to BBQ cooking, something all too many people (lets be honest, its mostly men) think simply requires; taking mead out of its packaging container, slapping the meat on the BBQ then moving everything around (not really knowing why they're doing it), then finally taking the food off the grill after 45 minutes, because it "looks done".
This book tells you the real way to do it, and most usefully it goes into great detail, for example most BBQ recipes will ask you to marinade your food first, but they rarely given any indication of how long the food should be marinated for, and this varies for all meats.
'When should i marinade my meat; 1 hour in advance, 1 day in advance.?' the answer varies by meats, and is all explained in the book very well, along with the whys.
For me, cookbooks should always be explaining the why, as that is the simple biggest word i hear from friend/family trying to follow a recipe the have seen in a book ('why does he want me to do that?', 'why should i put it in the fridge for 2 hours before BBQ-ing it?'). This books consistently explain why they are doing something, or why you should get a particular (perhaps more expensive or harder to source) ingredient. For this reason Weber's Complete Barbecue Book: Step-by-step Advice and Over 150 Delicious Barbecue Recipes
is a very educational cookbook, as such information will help your cooking skills massively as you learn more about the basic reasons of why things are done in the culinary world.
This is my recommendation as the first BBQ you should buy. BBQ is a tough business, and you dont want some book with 400 recipes but very little practical advice, this book is a Handbook, perhaps half of its content is straight up recipes, the other half is various nuggets of advice and information scattered around the book.
For those just looking for some nice recipes and a little guidance, this is great for you, but for those looking to take BBQ fairly seriously, and want to understand the details regarding marinading, dry rubs, butchering various joints, and why sea salt vs table (in rubs) are absolutely not substitutable. Then buy this book immediately, as it will become absolutely indispensable to you.