Smokers are considered by purists to be what barbecue is all about. Low temperatures and slow cooking allow flavor to develop in a natural, delicious way. The result is the most tender and juicy meat, every time.

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In this tape, we introduce the various types of smokers, woods and spices used in smoke cooking. We show you how to select and prepare Ribs and Chicken, and also help you to develop your first dry rub. At the end of this lesson, you'll be able to cook Ribs and Chicken well enough to enter a competition (or feed your family and friends)!

Volume II takes off where Volume I left off. In this lesson, you'll learn how to select and prepare Brisket and Pork Butt. We'll also get you started on your very own Barbecue Sauce. At the end of the lesson, you'll be able to prepare Brisket and Pork Butt with the best of them!

Volume III completes the course, and teaches you how to prepare Lamb, Fish, Turkey, and Whole Hog. We refine the spice and sauce information, and basically wrap up the whole series. By the time you finish all three tapes, you'll be ready to enter any Barbecue contest, and do well. You'll also be able to cook food for family and friends that'll make you the envy of the neighborhood!