I seems that in many areas of the country smoke cooking faded in the mid 20th century. Home butchering had declined and few people had a reason to burn wood. The change back to the joys of smoke cooking got more attention around 1990 or so. One of the reasons for this resurgance was the book "Smoke and Spice" by Cheryl and Bill Jamison - 1994 - 414 pages. I consider this book the bible on smoke cooking and a book everyone interested in the topic, should have as a reference. I bought one shortly after it was released and it has served me well over the years. I have many other books but if you only have one, this should be it.