Rating: 
Summary: great graphics, sure-fire recipes, lots of solid info
Review: I've got a bunch of grill books, some fancy, some basic, but this one is the best I've seen yet. Steven Raichlen has been around the world gathering an incredible amount of grilling/barbecuing knowledge. But what's knowledge without application? It's all in the book. I've made several of the recipes from How To Grill including the bourbon brined pork steaks, mustard crusted T-bones, brazilian shrimp and yes, beercan chicken. It's hard to imagine life before beercan chicken. All recipes have been simple to prepare and wonderful to eat. The step-by step photos are enormously helpful. Congratulations to Mr. Raichlen and his photographer, Greg Schneider, for making such a foolproof book that you'll use alot. The Barbecue Bible is good too. It includes more exotic recipes and examples of world barbecuing, but not many photos or illustrations.
Rating:
Summary: Grilling for Dummies
Review: Excellent reference book for the summer grilling season! Step by step instruction (including full color photos) on how to grill everything from asparagus to zucchini. Each chapter is divided into food groups; meat, fish, poultry, seafood and vegtables for easy reference. Even a chapter for grilled desserts! Many grilling tid-bits and secrets revealed here. Also included: getting started, care and maintaince for your grill, grill gear and many recipes. I'm sure the seasoned "Grill Gladiator" will find nothing new in this book. But for the beginner (that would be me!!) it is full of useful information.
Rating:
Summary: Great Book-Great Shipping
Review: I can see now why other customers have rated this book a 5 star. The detailed illustrated pictures for each recipe is my favorite feature. Not only that, but I received this great cookbook 3 days after I ordered it! I reccomend this book for grilling beginners as well as experienced grillers looking to try some new techniques. With the step-by-step pictures, diverse grilling recipes are now made easy.
Rating:
Summary: Outstanding book, with something for almost everyone.
Review: At first I almost called this a great basic grilling book. To be honest, I think this book has changed the definition of a "basic grilling book", simply because while it shows the burgers, etc. that most experienced grill cooks know, it also shows other foods that really are a natural for the grill - expanding the envelope of what really is basic. Many different foods are shown, but nothing is redundant and every subtlety in preparation is explained - giving each recipe a reason for belonging. (ie there aren't seperate recipes for hot dog, cheese dog, and chili dog because there aren't 3 different techniques involved). The layout and format are simply outstanding - done, again, in what seems to be a "basic grilling book" format. Tons of color pictures showing various techniques. You want to know how to grill chicken breasts? Bam! It's right there. Bone-in chicken? Whole chicken? Chicken sate? Chicken wings? All there. And for the more seasoned cook, there are new things as well. Recipes like rum-cured smoked salmon and turkey pastrami are a few non-everyday recipes that are quite excellent. And yes, I've tried many of the recipes and they've all come out quite well. In addition, there are plenty of notes and comments that will bring any cook to a higher level. One note, however. I also bought his 'The Barbecue! Bible' book, and it appears that most of the recipes are also in that book as well, albeit not as nicely illustrated and laid out. I still, though, use both quite frequently (the photos on cutting up a whole chicken are just one of the things that are better in this book).
Rating: 
Summary: Good book -- but I like Weber's better....
Review: During the warmer months, my husband and I grill sometimes 5x/week. But despite our love for all types of foods, we noticed that we seemed to stick to the usual fair whenever we grilled (burgers, steaks, the occasional chicken quarters, etc). We recently purchased a new, beautiful gas grill, so I decided there was no better time than the present to learn more about "the art of grilling". We weren't amateurs to the grill at all, but at the same time, there were many techniques that we knew we needed to learn, plus it would help if we had more recipes to try, then we could expand upon whatever knowledge we already had. I researched several "how to" grilling books online, and my first choice was "How to Grill" by Steven Raichlen. Unfortunately, when I ordered it, it was sold out and there was no word on when it would become available. I then decided to purchase my second choice "Weber's Art of the Grill." That was about a month ago, and since then I have managed to buy a copy of Raichlen's "How to Grill." In comparing both of them, I think Raichlen's book is indeed well-written and comprehensive, providing some excellent recipes and great tips and techniques. However, I was disappointed by the fact that on each recipe, he gives the same instructions on how to light the grill...over and over again (seems like other readers have noticed this, too). Also, I wish the book were bigger as in the size. (The size reminded me more of a software manual than a cookbook. I expected something "larger"). In parts, the book is extremely rudimentary in it's instruction, too. Because of these things, I pefer Weber's book more as it appears to be written more for those that already have a some grasp of the basics of grilling, plus it isn't redundant in it's instruction. The pictures and the recipes are equalling delicious in both (try the buffalo chicken wings. WOW!), but it seems that Raichlen really favors charcoal grills and makes that point quite clear in his book. I also found that with almost all of Raichlen's recipes, we would have to add at least an hour of cooking time for us to achieve the same results. Could it be because we are cooking on gas? I don't know...the temp on the thermometer still read the same *shrug*. Despite the above, I agree that if you're looking for an all-around comprehensive book to have as a guide to grilling basics, I recommend Raichlen's book as a great resource to have in your cookbook library.
Rating:
Summary: Great BarBQue Cookbook with some minor drawbacks.
Review: Well, There are lots of good reviews for this book and I agree. The recipes are great and easy to follow. I have prepared eight recipes and my family has enjoyed every one of them. Steven Raichlen's writing and voice is personal without going over board. Now for the drawbacks, which are slight. First, it would be worth the money to buy the hardback edition. The spine on my copy broke. You will be using this book quite a bit also. Second, The same three pictures of how to light a charcoal fire are on most recipes. A fair amount of space that could have been used for more recipes would have been save by a simple 'See page x for instructions on lighting the fire'. These drawbacks are not enough to detract from this great book. Enjoy.
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Summary: Great book!!!
Review: This book is an excellent resource for the beginner or the seasoned veteran. Excellent illustrations and step-by-step instructions make this a must have for any barbecue fanatic.
Rating:
Summary: Great BBQ Book
Review: The books by BBQ U - How to Grill and Barbecue Bible are excellent and full of information. They also include pictures of the preparation work, which is somewhat unique. Try the pizza - it is incredibly easy and fast. You'll never order from Domino's again! I also own Weber's Art of the Grill and Big Book of Grilling, which were also good. However, the BBQ U books are far better, in my opinion.
Rating: 
Summary: Great, but who has time?
Review: Ok, maybe I am wrong, but who has time to sit and read or locate anything in this book. I wish he could condense the books he has written a little bit. Once again, I bought this for my hubby in hopes of some amazing ribs, but it just scared him away. Would he have to go out and buy a whole new gril?
Rating:
Summary: Repeat with Less Salt
Review: Over all a great book: easy to read, well photographed, many sub topics (Rubs & Marinades are the best sections)...but how to set up the Bar B.Q. is repeated over & over again with the same photos. Is this to give the compete ABC's or was this book written for beginner cooks? I tried several recipes, all turned out great for spice minded people (the Rosemary Brick Chicken is to die for), but I learned to use half the salt, or at times use twice the meat with the same amount of suggested spice. The book is worth buying, but test the recipes with yourself & a special other before inviting guests.
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