What's the best way to infuse your barbecue fixings with that quintessential, smoky flavor? This book explains everything you need to know--picking the right pellet flavors, maximizing the potential of your smoker-grill, and mastering cold-smoke and slow-roast techniques. Packed with step-by-step photos and helpful tips, The Wood Pellet Smoker and Grill Cookbook serves up spectacularly delicious dishes, including:

- Cajun Spatchcock Chicken
- Teriyaki Smoked Drumsticks
- Hickory New York Strip Roast
- Texas-Style Brisket
- Alder Wood-Smoked Trout
- St. Louis-Style Baby Back Ribs
- Cured Turkey Drumsticks
- Bacon Cordon Bleu
- Applewood-Smoked Cheese
- Peach Blueberry Cobbler