I absolutely love this book. It's brilliant for people who love to barbecue, but particularly if you're used to just flipping burgers and burning sausages and chicken. The advice it gives you enables you to do a lot more high-quality stuff on the barbecue, without burning it - use of the indirect method, for example, for things like chicken and sausages. I've genuinely had people ask me how on earth I cook things without burning them!
But perhaps the best thing is the wealth of rubs and recipes that can be used under a grill oven. You won't get smoky flavours but the recipes are so good you can live without them.
Really good clear book,so far everything made is good, but u have to adjust the menu a bit,, sometimes too much pepper, etc,etc, worth the money. what a change from the usual Dry burn items!!! we used to do