What's the best way to infuse your barbecue with that rich, wood-smoked flavor? This cookbook explains everything you need to know, choosing the best pellet grill flavors, maximizing your smoker-grill's performance, and mastering low and slow smoking as well as cold smoking techniques. Packed with step-by-step BBQ photos and expert grillmaster tips, The Wood Pellet Smoker and Grill Cookbook delivers a lineup of competition-worthy smoked recipes, including: - Cajun-Style Spatchcock Chicken - Teriyaki Glazed Smoked Drumsticks - Hickory-Smoked New York Strip Roast - Texas BBQ Brisket - Alder-Smoked Trout - St. Louis Baby Back Ribs - Cured Smoked Turkey Legs - Bacon-Wrapped Cordon Bleu - Applewood-Smoked Cheese Recipe - Peach-Blueberry Pellet Grill Cobbler