There are reference books (The Meat Buyer's Guide) and how-to books (Meat Smoking and Smokehouse Design) and a book or two that probably shouldn't even be here. Steve Raichlen's books are first rate contemporary cookbooks that use common tools and techniques many of which are adaptable to the fireplace (Indoor Grilling has a section devoted to it).

For those interested in the nitty-gritty of this subject, some old-time design guides and an excellent book on wood burning round out our selection.