“This book is incendiary, and I don’t just mean chili hellfire. Brad shows you how to crank up the heat at the grill and in the smoker with electrifying recipes. With vivid photos, lucid instructions, and ingenious flavor combinations, Chiles Smoke is hot, hot, hot.”-Steven Raichlen, author of The Barbecue Bible cookbook series and host of Project Fire and Project S

“Whether I’m judging a competition or cooking at home, I love barbecue. But that doesn’t mean I’ve seen it all! I found Brad on social and have been a fan for a long time. In Chiles Smoke he dives deeper than online, sharing familiar and new ways to combine flavorful chiles with smoke and fire. It’s a game-changer for your next cookout.”-Chef Jet Tila

“As an avid BBQ smoker and griller, Brad’s Chiles and Smoke website caught my attention immediately. I have been following ever since—it is now my “go to” recipe and food instructional site. Brad develops recipes that are “out of the box” with creativity and pushes the boundaries of flavor! I am thrilled that he has shares his talents on these beautiful and enticing pages. Both professionals and home cooks are sure to enjoy this must-have book!”-Lee Ann Whippen, BBQ Hall of Famer, Pitmaster/Restaurateur

"Chiles and Smoke is a great resource for any cook wanting to improve their fire cooking skills. Educating yourself around what goes with what and how to make the most of your produce and your cooking is what elevates the dining experience. I’m a massive condiment fan, and Brad has done a fantastic job of writing some very unique recipes that will be a staple for any home."-Chef Sarah Glover

“I was ready for a change before reading. This book will take you outside of the barbecue box. The flavors and methods in this book are fresh.”  -Pitmaster Matthew Deaton

“Jam-packed with fun, exciting dishes and bold, vibrant flavor, Chiles Smoke is guaranteed to find a permanent home in your kitchen and on your weekly meal plan.” -Chef Dennis Prescott, Author of Eat Delicious and co-host of Netflix's Restaurants on the Edge

“Chiles and Smoke! Two great tastes that have always tasted great together. In this book, Brad Prose filters this classic combo through a creative lens, yielding an overall collection of globally aware-American awesomeness."-Alex Stupak, Chef and Owner of Empellón Restaurant Group