For everyone who cares not just about filling their stomachs, but about achieving the perfect result. Nothing tastes better than a self-grilled steak. However, for grill master, author, and photographer Meathead Goldwyn, that is not enough. For him, grilling is an exact science aimed at achieving the perfect, precisely executed result. In his book, he provides well-founded foundational and expert knowledge that every griller should know and internalize. He vividly describes how the grill and grilling accessories (hardware) interact optimally with the food (software) using smoke and heat, and debunks common myths, such as that meat should be at room temperature before grilling or that the grill grate should be oiled to prevent sticking. This book contains 118 recipes developed and carefully tested by the author, ranging from grilled polenta to quiche with R.