I just got this book today and read through most of it in about an hour or so. It's short and small, but it has some really good tips and tricks in it.
I would recommend this book for beginners - intermediate. It has some good recipes from fish, duck, turkey, chicken, different cuts of beef and pork. It also gives some great ideas for smoking garlic, vegetables, tomatoes, root vegetables as well as side dishes and how to use leftover meats in different ways.
The author set the book up to be very basic, not calling for a lot of fancy rubs or marinades but gives examples for a few. He explains that you should use a basic rub and follow his recipe, then once you master that to try things your way. He explains the origins of some sauces and techniques and how they differ throughout the country. Every recipe lists a type of wood and explains why it should be used for that type of meat and how it accents the tastes. Excellent closeup pictures of the food.
In the back of the book there is also a conversion chart for temperatures and measurements, as well as a good resources page which lists some companies mentioned in the book. Where to order smokers grills and pits, equipment, herbs and spices, charcoal and wood products.
The only dislike I had is that he seemed to be totally against gas cooking. A lot of the recipes say "not for gas smoker" which I think is ridiculous. Any of these recipes can be used in a gas smoker if done correctly.
Considering I picked it up for around $5 with shipping isn't bad at all for the tips and information. It gave me some good ideas and inspiration for some recipes of my own. So well worth the money.