Chef Tim Byres is no stranger to fire. He builds one every day at his restaurant, Smoke, in Oak Cliff. Most of the items on his menu are cooked without the use of gas or a stove, instead prepared over fire or smoked. In his new book, Smoke: New Firewood Cooking, Byres details how he came to love all things wood-fired. Most of the recipes are geared for live-fire or grill cooking, and Byres explains how to create different fires, ranging from a simple kettle grill to an upright pig roaster and a barbacoa pit. But even if you don’t cook or have plans to bury a whole hog in your backyard, Byres’ book is a great read.