Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit

by Cheryl A.; Jamison Jamison, Paul (illustrator) Hoffman (Illustrator)

Offers over 300 regional recipes for cooking on a charcoal grill, water smoker, or wood-burning pit.

Genres: Cookbooks, Cooking, Reference, Food, Nonfiction, Food and Drink

432 pages, Paperback

First published April 1, 1994

Reviews

[Matt]

Great guide on BBQ smoking techniques and skills. Becoming a newborn Texan and I am pretty sure it's required reading. :)

[Pierre]

If you want to learn how to smoke bbq, this book will disappoint. The authors pay lip service to using a grill to bbq, and instead write about how to buy various kinds of pit bbqs. Come on, really?

On the otherhand, the recipes look interesting...but the entire book lacks coherent explanations. Oh well.

[Sarah]

We have a wood-pellet smoker/grill, and this is hands down the best cookbook for our smoker. Every recipe we've tried has been a roaring success. My husband keeps a container of Mr. Brown's rub on hand all the time now.

[Lynda]

Really good information if you have a smoker.










goo

[Tatjana]

Let us be clear: this book is not about BBQ as those of us from the south or southern plains understand it. Rather, this wonderful book is filled with creative recipes to be enjoyed using a grill, pit or smoker.

It is instructive about indirect heat methods and using wood/coals for cooking meat products; however, if all you want to do it make ribs, then a different book will serve you better (I recommend BBQ Crossroads and Legends of Texas BBQ). This book has more in common with Raichlen's The Barbecue Bible than traditional Barbecue.

Smoke & Spice includes Turkey, Salmon, Trout, Pie, Pizza, Nachos, Cabrito... I'm sorry... I have to stop because I am drooling. This is one of those books that you check out from the library, and buy once you realize how incredible it is.... and I was just looking for a book to help me make better ribs. I love having my world expanded!

[Jim Robles]

Our Thanksgiving turkey (p. 190 Worth-the-Wait Turkey) was a success. It did require starting the smoker at 11 PM (a couple hours past my normal bedtime), putting the turkey in the smoker at midnight, a few checks to make sure that the temperature stayed "set," removing the cheesecloth at 6 AM, and on until ~ 3 PM.

As good as our Thanksgiving turkey turned out, I will use less cayenne pepper next time and certainly add something (anything) green (rosemary, oregano, etc.) next time.

That I guess is my primary disappointment with this cookbook. We have had a number of real successes. There just does not seem to be as much green stuff as there should be. Perhaps that is not the job of this cookbook?

The ninety-second book I have finished (Yeah! I have read it.) this year.

[Sean]

This is one great book about barbeque (the real way of BBQ, using hardwood smoke to cook, indirectly, your food). The beginning of the book is a plethora of general information about smoking, covering such ground as types of equipment to use and types of wood and where they are found and what they are best used for. The book also contains plenty of recipes, from the rubs, mops and sauces that make up the components of most barbecue, to specific recipes for specific dishes (ribs, brisket and so on). Smoke and Spice is also sprinkled throughout with references to great pitmasters and BBQ joints, as well as web sites and books for further investigation. A great resource.

[Jason Evans]

Great recipes for smokers. It has rubs, washes, sauces for all kinds of meats and vegtables. Can also give basic concepts for you to build on. Nothing better than smoking food, drinking beer and watching college football.

[Brian Mcdaniel]

The basis of BBQ is cooking for long times at very low temperatures. The message is simple, but hard for newcomers to follow. Few BBQ books emphasize this point as well as Smoke and Spice. Buy it only for the first two chapters, read them religiously.

[Craig]

A lot of smokers claim this is the bible for real BBQ. It has some great recipes and a guide for using the right woods for the right meat. I would like to have had more instruction on smoking techniques and modifications.

[Kristine]

Sure this cookbook contains lots of smoked food recipes, but it also contains the recipe for what I feel is the world's best Macaroni and Cheese casserole in the world.

[Danielle]

All about BBQ, American BBQ that is. Lots of silly Southern BBQ pit allusions.

[John]

Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue by Cheryl Alters Jamison (2003)

[Catherine Woodman]

one of my top cookbooks--willie's wonderful rub, the key lime pie, and others are classics in our house

[Lindon Gareis]

This is rocket science for the smoking and grilling fanatic! Love it...

[❆ Crystal ❆]

Awesome book!

[Michael]

I liked this, but it was somewhat out of date. I believe a newer version is available. But the basics are still basics...and very interesting to review.

[Dean]

Good recipes, not food on the smoker isn't the main focus of this book.

[Joeman]

Favorite go to reference for all my smoker creations

[John]

Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue by Cheryl Alters Jamison (2003)