Project Smoke (Workman Publishing, $22.95), a companion book to Steven Raichlenís public television series, seeks to prove that ďall barbecue is smoked, but not all smoked foods are barbecue.Ē So, youíll find the usual suspects, like brisket, ribs and ham, as well as more unusual items like gazpacho, flan and ice (the cubes will melt during the smoking, yes, but you refreeze them).

Raichlen even offers ideas for adding smoky flavor when you donít have a smoker ó choices range from liquid smoke to bacon to chipotle peppers. Raichlenís book is very practical, with useful information on grills and smokers, notes on the various woods best for smoking and ideas for flavoring your food before, during and after smoking.

ó Bill Daley

Chicago Tribune