"Folks, it just doesn't get any better than this! He is one of our TOP Instructors!
--Laura O'Rourke, Owner, The Culinary Center of Kansas City , August 28, 2003(Overland Park, Kansas United States)
--Laura Laiben, Owner, The Culinary Center of Kansas City
Richard's explanation of basic culinary science, transforms the mystifying into the ahhah! --Jim & Joan Cattey, Owner's, Smoke N' Fire Store, Overland Park, Kansas, December 2004
--Jim & Joan Cattey, Owners, Smoke n Fire BBQ & Fireplace Store. Overland Park, Kansas
A valuable manual for backyard cooks interested in exploring for the first time the joys of true barbecue. Doug Worgul, The Kansas City Star, June 29, 2005
Now with BACKYARD BBQ, McPeake has brought forth another top-notch book. --Doug Mosley, National Barbecue News, Nov. 2005
--Doug Worgul, KC Star & Doug Mosley, National Barbecue News.
I am proud to be a self published author and enjoy sharing information on this art of cooking, I hope that you enjoy the information, tips and recipes in The Art of Smokology!See all Editorial Reviews
Second copy. Brisket rub and mops create a meat so good it will spoil you from eating brisket at BBQ joints.Published 22 hours ago by hahamaximus
This is perhaps the best book on smoking food. If you,ve never done it and want to, get this book, you'll be amazed at how fast you'll become a pro. Read morePublished 5 days ago by Amazon Customer
First book I started with. I attended his bbq class when I purchased my first smoker. Knowing what I know now, I would not have started with this book. Read morePublished 2 months ago by R. EARLS