Originally Posted by drbbq
LOL! I'm always amazed that this book is still so revered when we all know the recipes don't actually work as written. That's kind of a big problem for me :)
+1 I started myself with this book before there was this internet thingy, and the times and temps are WAY off. I ruined more meat as a result. Plus, they leave you with the idea that 220 is good, but 210 is better, and 200 or lower is THE way to go. C'mon Man!!!! Give me a ****ing break! It's been many years now, but I didnt bother selling the book, I literally threw it away. As Doc said above, LOTS of other good books out there now.
As I recall, I purchased 3 or 4 books originally. The only one thrown away was the one I used to start with; Smoke and Spice. Paul Kirks has lots of great starter recipes. I would highly suggest starting as simple and with as few ingredients as possible and working up to more complex flavors...