Finally, the ultimate in grilling books, one that rejects the common claim that grilling is an "inexact science" and carefully explains the underlying mechanics of every aspect of working a grill. From the intricacies of various types of grills, pit barbeques, and smokers to the properties of various meats, "Mastering the Grill" teaches not only what can happen on a grill, but why it happens, giving cooks both confidence and competance. It starts with in-depth information on the equipment. What are the types of grills? How do they work? This section also includes tips on cleaning, maintenance, and repair, plus grill storage and lists of the best tools and accessories, fuels, and fire-starters. "Mastering the Fire" takes you through the science of fire, whether you're burning wood or charcoal or using gas. You'll also get the nitty gritty of how heat is conducted on a grill, direct vs. indirect heat, rotis series, smoking, barbecuing, cooking in coals, wrapping, and cooking on a plank. Then it moves on to judging doneness for meat, produce, dough, and the principles of resting. "Mastering Your Ingredients" is organized by type of food, from meat, poultry, and seafood, to produce, grilled cheese, and grilled dough. You can also learn about seasoning, rubs, sauces, brines, marinades, and mops.