I own a lot of cookbooks, really walls of cookbooks. Not a single BBQ cookbook to my knowledge.
When I started, men didn't read written instructions. Only in the past few years, basically since Cable TV has it grown past backyards and BBQ joints. No remote thermometers you took into consideration how your pit smoked, the weather, the meat, the smoke and with experience you can gauge the right amount of time.
Now BBQ is like a computer, plug and play. Don't get me wrong, its a great way to shorten the learning curve so more folks can enjoy smoking SAFELY. If it makes it so more folks can enjoy more smoke, it has to be a good thing.
Just explaining why I didn't have an BBQ cook books. Although I am sincerly considering some on fermentation sausages at the moment and I did buy a Cheese Making book per GaryS. I have all the stuff but still have not tryed it yet.