All of the basics are covered here. Diagrams are included for building your fire, for direct versus indirect, for both charcoal and gas. An excellent woods chart for pairing wood with different meats is included. I really liked how inclusive it is, showing that pork can be wood smoked with just about any choice you might want to try: alder, apple, cherry, grape, hedge, hickory, maple, mesquite, mulberry, oak, orange, peach, pecan, persimmon, sassafras, and walnut… WHEW! An extensive grilling chart provides the method and kind of fire with the time to cook over 30 kinds of meats, poultry, and fish. Chef McPeake includes the most important tip for outdoor cooking that is one of my favorites. “COOKING TIME WILL VARY DEPENDING ON WEATHER CONDITIONS (temperature, rain, wind,etc.) AND STYLE OF GRILL USED.” Other outstanding information includes tips on buying meats, glossary of herbs and spices, all-about dry rubs, effects of marinating, proper searing and grilling methods. The book is well-written and is a fairly quick read, too, so you can get out to the grill and try your hand at some of the greatest meals.