I am a big fan of both Weber and Jamie Purviance. Weber sells the very best grilling equipment available today ( I have cooked on competitive products),and Purviance produces consistantly outstanding yet simple recipes for the grill. I have reviewed both of the earlier books, "Weber's Big Book of Grilling" and "Real Grilling" here on Amazon.
This book, as evidenced in the title, is exclusively about charcoal grilling. I started my grilling on charcoal, because that was all that was available "back in the day", but switched to gas "push button grills" to reflect the demands made on my time by a busy law practice. I still cook on my gas gills for various dishes, but have returned to my charcoal roots because when in comes to real flavor, nothing beats cooking over charcoal.
I realize through the comments of friends, that many view charcoal as "messy" because of the residual ashes and the charcoal dust one inevitably gets on one's hands. Soap and water deals well with dirty hands, and Weber's "one touch" and "Performer" charcoal grills make cleanup a simple task.
"Weber's Charcoal Grilling" continues the high quality cookbooks started by the two volumes mentioned above. All directions, including those which address fire preparation and maintenance are crystal clear. All the recipes are similarly simple and staightforward. All have ingredients that work with the main item being cooked to produce intensely flavored results, but none of them are excessively labor intensive. Other factors discussed include the utility of various charcoal types, smoking food and various direct and indirect cooking techniques.
In our home, we focus a lot on serving well flavored and well cooked food. The grills get used year round, even in the depth of our Northern Michigan winters. I have read other grilling books, but I keep coming back to Jamie when I want to maximize the quality of what I grill. if you own one or both of his earlier works, buying this book is a "no brainer".
Breaking down a person's reluctance to grill over charcoal, where such is present, is beyond the purview of a book review. All that your reviewer can reaffirm is that it really is tastier.
Finally, I note that I have a recipe in this book. Jamie and I have gotten to be online friends over the years when I have raised questions on grilling. However, I have no financial interest in either Weber or in this book. My passions include enjoying well cooked food (and wine), one of which "Charcoal Grilling" addresses with excellence.
Addition: I neglected to note that there is a website connected with this book, [...], which Jamie Purviance intends to develop into "the best go-to charcoal community" available.