Steven Raichlen is America’s foremost grilling authority. His last book, Project Smoke, was a New York Times bestseller, and previous live-fire cookbooks won James Beard and IACP awards. Articles by him appear regularly in the New York Times, Food & Wine, and Bon Appétit, and for the past dozen years he’s taught sold-out Barbecue University classes, currently at the Broadmoor in Colorado Springs. Steven and his wife divide their time between Miami, Florida, and Martha’s Vineyard, Massachusetts.