Here's a kind of smoking you never have to quit.

Thanks to everyone who entered the drawing for “Fine Cooking: Comfort Food.” The winner is Pamela B. Roberts. I’ll pop it in the mail today.

If you are not Pamela B. Roberts, you are eligible to enter the drawing for “The Complete Idiot’s Guide to Smoking Foods,” by Ted Reader.

To enter, send an e-mail to jennie.geisler@timesnews.com including your NAME, MAILING ADDRESS and NAME OF THE BOOK.

For those of you just here for the food, check this out. It’ll turn any slab of meat into a firecracker.
TED’S WORLD-FAMOUS BONE DUST BBQ SEASONING RUB
1/2 cup paprika
1/4 cup chili powder
3 tablespoons kosher salt
2 tablespoons ground coriander
2 tablespoons garlic powder
2 tablespoons sugar
2 tablespoons curry powder
2 tablespoons hot dry mustard powder
1 tablespoon fresh ground black pepper
1 tablespoon dried basil leaves
1 tablespoon ground cumin
1 tablespoon cayenne
1. In a large bowl, stir paprika, chili powder, kosher salt, coriander, garlic powder, sugar, curry powder, hot dry mustard powder, black pepper, basil, thyme, cumin and cayenne until well combined.
2. Store in an airtight container in a cool, dry, and dark, place for up to 4 months. Use this rub on ribs,m pork, chicken or turkey.
Makes 2 1/2 cups
– “The Complete Idiot’s Guide to Smoking Foods”