Second for APL's Serious BBQ. It's a pretty fantastic book. The other book that I use a ton is Smoke and Spice by the Jamisons. Both excellent books. I am not a Raichlen fan (cue flaming in 5, 4, 3, 2...).
I have several of Raichlen's and am also not a fan. Your book choices sound good. One is basically needing excellent tested recipes and here I think Southern authors are the one's to look for. If one is totally new to grilling the Weber guides are recommended.
For a really interesting take I suggest "Seven Fires, Grilling the Argentine Way" by Francis Mallmann. No one does meat over fire better than the Argentenines. Also good is "Taming the Flame" by Elizabeth Karmel.