Anyone who uses an outdoor grill the way most of us do -- to cook food quickly, at high heat -- is failing to realize the flavorful advantages of smoke cooking. As Richard Langer puts it, Low heat, a long time, and lots of smoke -- those are the keys to a good barbecue. This comprehensive guide to smoke cooking introduces a whole new world of mouth-watering barbecued food, including traditional and imaginative approaches to preparing all kinds of meat, from beef Garlicked Skirt Steak, Smokeburgers, Rolled Round Steak with Mushrooms and Pine Nuts, Jerky to pork Chili Chops, Foil Wrapped Pork Butt, Pork Pecan Roll with Maple Sauce, Hurry-Q Honey Ham to lamb, venison and buffalo Smoked Rack of Lamb with Dill Sauce, Venison Steak with Juniper Berries, Buffalo Roast, poultry Jamaican Jerked Chicken Breasts, Turkey Thighs with Fresh Mozzarella, seafood Neolithic Mussels, Cajun Tuna Steak, Swordfish Vietnamese, Smoked Gravlax, Fig Stuffed Salmon, roti and kabobs Combination Gyros, Chicken Hea