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I have read about 3/4ths of the book and I have to say that this man knows his stuff. I have learned things and I am looking forward to trying things that are in the book. That being said, I also agree 100 percent with Cen-tex. This is definitely not a book about cooking on the egg. But it is a very good read. There is only two things holding me back from selling my egg and going to an off- set smoker. The first thing is I am way too lazy to work that hard! I can load up my egg with fresh lump and a few chunks of oak, set up my Pit Minder Nano Q, light the fire and bring up the egg to temp, slap a brisket on and forget it. The second thing is, I can't afford prime or wagu brisket. If it wasn't for select grade brisket I would get no brisket at all. If I screw up a select brisket, which I have more than once, I give it away or throw it away and learn from my mistakes. If I had a $200 dollar piece of meat on the egg I would be a nervous wreck! I do have an off set smoker and I am going to try pork ribs or chicken Franklin's way but that's about it for me. As for brisket it will be cooking cheap meat in dirty smoke while I drink beer.