Buxton Hall Barbecue's Book of Smoke: Wood-Smoked Meat, Sides, and More

"Much of the book is a whip-smart, handsome-looking primer on the thing that's earned Buxton Hall so much acclaim since it opened just a year ago in Asheville: meat, cooked low and slow over coals. This book is your one-stop guide for hosting an epic pig picking: building the pit, smoking the hog, making the sides, and afterward finishing off your pork-wobbled guests with a killer dessert." - Garden & Gun

"There is no substitute for the dedication and passion that Elliott pours into his smokers, which pump out some of the most creative and distinctive barbecue and side dishes available anywhere in the country. The fact that he is willing to share his techniques, secrets, and philosophy with the readers of this book is just the topping on the banana pudding pie. Mmmm . . . that pie!"

- Chris Chamberlain, food, drink, and travel writer and author of The Southern Foodie's Guide to the Pig

"The hallowed tradition of BBQ is in a world of turmoil, but chefs like Elliott Moss, combining a respect for history with an innovative approach to flavor, will carry on this precious torch for the next generation. The BBQ hash alone is worth the drive to Asheville, no matter where you live."

- Edward Lee, chef, author of Smoke and Pickles, TV Host

"The fire that burns in Elliott is contagious. He is my brother, my mentor, and a constant inspiration. The work it takes to get where he is now breaks most people, and Elliott is thriving. This book is pure love."

- Nate Allen, chef/owner of Knife & Fork

"Rife with authenticity and a genuine care for community, this book is an honest and open account of Moss's journey to opening Buxton Hall, filled with recipes that will soon be traditions in your own kitchen."

- Keia Mastrianni, food writer

"Moss, the chef at Asheville, N.C.'s Buxton Hall Barbecue, shares his considerable knowledge on the craft of Carolina pit smoking, known for its delicate flavors and the use of freshly charcoaled wood rather than live fire.. .(the book) employs some 150 color photos to make sure that smoke gets in your eyes in pleasing ways, with close-ups of nearly all the eats."

- Publishers Weekly

"It's great to see Elliott get back to his roots . . . [he] does such a great job using the whole hog to make creative, delicious barbecue."

- Ryan Smith, chef/owner of Staplehouse

"Elliott's grandparents must be proud. Raised on chicken bog and whole-hog barbecue, the self-taught chef has carried that torch into the twenty-first century with a menu of wood-cooked meats and vegetable sides that taste like full-color updates to faded Southern classics. Now, he's bringing his cooking back home. These recipes are timeless. Read and learn."

- Jed Portman, Garden & Gun

"Elliot's passion for food is equal to his passion for people. His attention to detail shows in every dish that comes out of his kitchen. He's a genuine, salt-of-the-earth guy who I feel privileged to call a friend."

- Sam Jones, Skylight Inn BBQ and Sam Jones BBQ

"Buxton Hall Barbecue's Book of Smoke respectfully and thoughtfully approaches smoke as an ingredient, and hardwood coals as a magically shapeable source of heat. [Moss's] focus on vegetable cookery and its relationship to coals and meat shines as brightly as his glistening and cherished whole hog. There's something for everyone to learn from in these pages, and my favorite takeaway may be the sense of community that Elliott and Team Buxton put into all of their endeavors, from the wild ride of opening and running a restaurant to the age-old practice of barbecue."

- Ashley Christensen, chef/proprietor AC Restaurants