This is a very interesting book. I typically jump around in cookbooks. This one is organized so that there’s a skill being taught along with each recipe. It’s not clear to me whether the order was intentional or not, but I’m going to go through the book in order in case it is. A lot of the recipes have a “try this next” after it, giving you other jumping off points to play with.We had an electric smoker for years and loved it. When it died, I bought this grill, and am very happy with it. There’s a bigger learning curve, but to my delight, it’s surprising low maintenance. Pit Boss 71240 Kamado BBQ Ceramic Grill Cooker, 24"Picured below:Pics 1-2) Lesson#1: Paper towel lighting method and Spinach-Stuffed Pork Chops – p 19-22. Ha! The lighting method works! The chops reminded me of a Jacques Pépin recipe that I love, so I made his butter glazed carrots to accompany it. Delicious, and not my standard grill fare!Pics 3-5) Lesson#2: Gas torch lighting method and Game Day Chili Cheeseburger – p 23-26. I don’t have a torch, so I went with this thing instead.Pit Boss 74120 Electric Charcoal Igniter The electric starter’s really easy. You don’t even need starter cubes. The burger was really awesome.Pic 6) Lesson#3: Direct grilling and Grilled Steaks with Cajun Butter – p 27-30. That is a *great* steak.Pic 7) Lesson#4: Indirect grilling and Fire-Roasted Meatloaf Sandwiches – p 31-35. Awesome. I never considered grilling a meatloaf before. I adore the flavor. He said you could toss a little wood on, so I added just a few chips.Pic 8) Lesson#5: Spatchcocked poultry and Hickory Smoked Chicken – p 37-39. Oh my gosh, yes! That’s a delicious chicken! I made veggie kabobs (bell peppers, zucchini, shrooms, and onions) brushed in olive oil and sprinkled in season salt to go with it. They go on for the lat 1 ½ hours at the chicken smoking temp. This was another indirect grilling one. You can see the heat deflection plate in the background.Here’s the rest of the lessons/recipes being taught. I’ll update this as I work my way through it.Lesson#6: Smoking, low and slow, and Smoked Pork Butt with Carolina Slaw – p 40-44.Lesson#7: Smoking, hot and fast, and Turbo Brisket – p 45-48.Lesson#8: Cooking wings over direct heat and Beer-Brined Wings – p 49-51.Lesson#9: 30-20-10 wings and Thai Sticky Wings – p 52-54.Lesson#10: Roasting rack/pan combo and Fire-Roasted Pork Loin with Root Vegetables – p 55-57.Lesson#11: Injecting flavor and Agave-Glazed Smoked Turkey Breast – p 58-60.Lesson#12: Using brines and Pork Tacos with Corn Salsa – p 61-64.Lesson#13: Creating and using marinades and Island-Style Chicken Sandwich – p 65-68.Lesson#14: Dutch ovens and Cherry Cheese Danish Cobbler – p 69-71.Lesson#15: Convection Baking and Appalachian Apple Flambé – p 72-74.Lesson#16: Sear/roasting steaks and chops and Cowboy Ribeye with Ranch-Style Beans – p 75-77.Lesson#17: Reverse searing steaks and chops and Two-Finger Pork Chops – p 78-80.Lesson#18: Reverse searing roasts and Three-Chile Tri-Tip with Grilled Salsa Verde – p 81-84.Lesson#19: Hot tubbing and Flat Iron Steak Tacos with Green Chile Crema – p 85-87.Lesson#20: Stuffed cheeseburgers and Green-Chile Stuffed Burgers with Avocado Ranch Dressing – p 88-90.Lesson#21: Stir-firing and Thai Beef with Basil Fried Rice – p 91-94.Lesson#22: Brick-press grilling and Brick-Grilled Chicken Panini – p 95-97.Lesson#23: Plank grilling and Ponzu-Glazed Salmon with Pineapple-Jalapeno Pico de Gallo – p 98-100.Lesson#24: Steam Cooking on a Kamado and Beer-Steamed Snow Crab with Corn and Potatoes – p 101-103.Lesson#25: Grill toppers and veggie woks and Steak Fajita Rice Bowls – p 104-107.Lesson#26: Corn three ways and Butter-Braised Corn – p 108-110.Lesson#27: Wok-top broiling and Grilled Kentucky Hot Browns – p 111-113.Lesson#28: Raised direct grilling and Grilled Ranch Chicken – p 114-116.Lesson#29: Cooking with stoneware and Veggie Potstickers – p 117-120.Lesson#30: Using grill grates and Chilean Sea Bass with Pineapple-Mango Salsa – p 121-123.Lesson#31: Grilling with Skewers and Pork Kebabs with Cashew Sauce – p 124-126.Lesson#32: Flexible skewers and Curry Chicken with Coconut Basil Sauce – p 127-129.Lesson#33: Spider rig searing and Seared Beef Fillet with Creole Brandy Sauce – p 130-132.Lesson#34: Pan roasting and Skillet Chicken Verde – p 133-135.Lesson#35: Sous-vide and Grilled Herb Chicken with Red Jalapeño Sauce – p 136-138.Lesson#36: Cold smoking and Smoked Fontina Cheese Mashed Potatoes – p 139-141.Lesson#37: Salt block grilling and Salt-Seared Tuna Salad with Tropical BBQ Vinaigrette – p 142-145.Lesson#38: Smoking with electronic controllers and Baby Back Ribs with Bootlegger BBQ Sauce – p 146-151.Lesson#39: Breakfast on the Kamado and Grilled Stuffed French Toast and Classic Breakfast “Fatty” – p 152-155.Lesson#40: Dip and flip and Shrimp Scampi on a Stick – p 156-158.Lesson#41: The Kamado as a brick oven and ABT Pizza – p 159-161.Lesson#42: Baking bread and Mary Alice’s Sourdough Bread – p 162-165.Lesson#43: Griddle cooking and Sliders Mignon – p 166-168.Lesson#44: Blackening and Blackened Chicken Wraps – p 169-171.Lesson#45: Single serve dishes and Spinach Alexis – p 172-174.Lesson#46: Because you can and Grilled Shrimp and Grits Appetizer – p 175-177.Lesson#47: Roulade-style roasts and Flank Steak Roulade with Manchego Cheese, Spinach, and Sun-Dried Tomatoes – p 178-181.Lesson#48: Cast iron skillets and Black Bean Burgers – p 182-184.Lesson#49: Coordinating cooks and Turtle Eggs, ABTs, and Bacon-Wrapped Tots – p 185-188.Lesson#50: Beer-can chicken and Shot Glass Cornish Hens – p 189-190.Lesson#51: Grilling on the coals and Persimmon-Grilled Lamb Chops – p 191-193.Lesson#52: Prime rib and Reverse Seared Prime Rib – p 194-198.Appendix: Troubleshooting and conversions.