This recipe book from kiwi smoking guru's the Hot Smoke Co. has 86 pages of the most gorgeous flavour combinations and recipes imaginable with smoked food.

It covers the "how to" of smoking, kiwi seafood, poultry, beef, lamb, venison, pork, and vegetables as well as how to make heaps of different yummy mops & bastes, marinades and rubs .....

It's all beautifully photographed and presented and covers everything from the basic recipes for smoked Kawhai through to recipes like "Cajun Smoked Chicken with rice stuffed pepper and smoked corn salsa".

Anyone with a BBQ can give this a go.  It's a great gift for an BBQ fan or keen outdoor chef. 

96 pages

Sections include Smoking Tips, Seafood, Poultry, Meat, Vegetables, Planks and Wraps, Mops and Bastes, Marinades and Rubs