My boss bought a Southern Pride Commercial smoker for our new catering kitchen. New banquet menus are already in the the pipe line. Will the Steve Raichlen books Duo give me what I need to get quickly up to speed ,specifically ,using a commercial smoker like the Southern Pride my boss is bringing in? Also, are burnt ends the entire beef brisket with the fat cap or just the fat cap of the brisket. As I said this is new for me.