Richard Langer's book Where There's Smoke There's Flavor provides 272 pages of information about cooking bbq and smoking meat. This preview available via Google should help you decide whether you would like to add this book to you bbq book collection.
There are a couple of recipes in the book that particularly caught my eye--one for smoked hamburgers on page 106 and another for jerky on page 111.
In fact, I'm going to try them both this weekend.
Do you have an interesting recipe for smoke hambuger that you want to share? I'd love to try it out.
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