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Cheryl Alters Jamison
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Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue (Non) Kindle Edition

by Bill Jamison (Author), Cheryl Alters Jamison (Author) Format: Kindle Edition
4.5 out of 5 stars 587 ratings
Smoke & Spice, the best-selling and James Beard Award-winning cookbook that revolutionized backyard home cooking, has been completely revised and updated to include 400 recipes. Culinary experts Cheryl and Bill Jamison use their barbecue savvy to show that smoke-cooked barbecue—what many believe to be "real" barbecue and the province of pitmasters and Southern barbecue joints—can be mastered by anyone. The first cookbook solely devoted to the subject, Smoke & Spice remains the definitive guide to authentic smoke-cooked barbecue. The book also features information on equipment and techniques, as well as recipes for a variety of rubs, mops, marinades, sauces, appetizers, sides, desserts, and drinks.
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  1. Print length
    496 pages
  2. Language
    English
  3. Publisher
    Harvard Common Press
  4. Publication date
    April 1, 2003
  5. File size
    935 KB
  6. Page Flip
    Enabled
  7. Word Wise
    Enabled
  8. Enhanced typesetting
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Editorial Reviews

From Publishers Weekly

Nine years and a half million copies after its first edition, this handy resource for barbecue done the right way returns in an expanded volume. The Jamisons have added an extra 100 recipes as well as 20 new recipe variations. Classics like a Humble Hot Dog, which demands a bun of "squishy white bread," and Cajun County Ribs sopped in cider vinegar and Worcestershire share the pages with Jerked Salmon done Jamaican style in a sauce of tamarind, honey and ginger. Sometimes worlds collide as with Southwest Stew on a Stick, chili-powdered sirloin glazed in beer and molasses and served as a kebob. Given the proper amount of smoke and time, even the lowliest of meats find dignity, as with the Triple Play Tube Steak, wherein a two-pound chunk of bologna is draped in sauce and smoked for two hours; the sauce caramelizes, making for a sticky-sweet sandwich. An at-first-surprising inclusion is the Kentucky Burgoo, but it turns out to be merely a mix of chicken, beef and lamb, forgoing the possum and squirrel that sometimes turn up in the stew. The authors end the book with a selection of chilly desserts, such as Peach Melba Ice Cream, and cool drinks like Cold Buttered Rum.
Copyright 2003 Reed Business Information, Inc.

From Booklist

Devotees of barbecue know that the key to great barbecue is less heat, more smoke, and more time. Cheryl and Bill Jamison have updated their treatise on Smoke & Spice, adding dozens of new recipes. Although a smoker is the preferred equipment for producing the characteristic flavors of the most prized barbecue, the Jamisons explain how other utensils can serve the same purpose, from ordinary barbecues to home-rigged contraptions or commercially made stovetop units. Key to most smoking success rests with a good, spicy rub or a savory marinade. The Jamisons list plenty of options in these areas, reflecting eastern, western, southern, and midwestern versions. Side dishes make a barbecue party successful, and the authors have plenty of them, from macaroni and cheese to spicy okra pickles. Sweet and rich desserts round out the volume. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Product details

  • ASIN ‏ : ‎ B002AKPEY0
  • Publisher ‏ : ‎ Harvard Common Press; Revised edition (April 1, 2003)
  • Publication date ‏ : ‎ April 1, 2003
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 935 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Enabled
  • Word Wise ‏ : ‎ Enabled
  • Print length ‏ : ‎ 496 pages
  • Customer Reviews:
    4.5 out of 5 stars 587 ratings

About the author

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Cheryl Alters Jamison

Cheryl Alters Jamison

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Cheryl Alters Jamison is among the nation’s most lauded writers, with four James Beard book awards and numerous other honors to her credit. With her late husband Bill, she’s penned enough books on food and travel to endow a small library, all the while living out nearly everyone’s dreams about traveling the globe in search of great meals and adventure. Their dozen plus books on food cover broadly the subjects of outdoor cooking and American home cooking, and are noted for their depth of research and cultural background. Cheryl and Bill’s landmark Smoke & Spice, on real American barbecue, has sold over a million copies.

Nothing thrills Cheryl more though than living in the Southwest. She’s written about it for publications such as Saveur, Cooking Light, and Bon Appétit and in books including The new Texas Slow Cooker, Texas Home Cooking, The Border Cookbook, The 50th Anniversary Rancho De Chimayó Cookbook, American Home Cooking, and Tasting New Mexico: Recipes Celebrating 100 Years of Distinctive Home Cooking. She also collaborated with James Beard Best Chef Southwest Finalist, Martín Rios, on The Restaurant Martín Cookbook.

Cheryl chose to move to Santa Fe 35 years ago, drawn by the beauty, culture, and—of course—the food. As a young teenager in Illinois, she read about New Mexican chile rellenos and attempted to make them, with such disastrous results that the story has become family lore. She is still trying to figure out whether enchiladas, carne adovada, green chile cheeseburgers, pinto beans, or flan might be her favorite New Mexican dish. She eats all of them regularly in a futile but always satisfying attempt to select one.

Cheryl was culinary editor for New Mexico Magazine, where she remains a contributor. She has consulted with the New Mexico Tourism Department too, where she developed the cuisine section for newmexico.org and worked on culinary initiatives such as the Green Chile Cheeseburger Trail and Culinary Treasures Trail.

Cheryl teaches cooking classes internationally, but often at the Santa Fe School of Cooking. She has instructed Matt Lauer to make French toast, Al Roker how to grill chicken, and Bobby Flay how to make a New Mexican breakfast.

She is a three-decade resident of the village of Tesuque on the outskirts of Santa Fe, where she raises a small flock of chickens with out-sized personalities and all hues of eggs. Thanksgiving is her favorite holiday, though she likes any excuse for a party. Cheryl is always—always—excited about food. She digs into the food world’s hottest topics weekly as host of Heating It Up on Talk 1260 KTRC radio, podcast at santafe.com.

Customer reviews

4.5 out of 5 stars
587 global ratings

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Customers say

Customers praise this barbecue cookbook for its superb recipes, easy-to-follow instructions, and comprehensive coverage of smoking techniques. The book serves as a valuable resource for both novice and experienced grillers, providing detailed explanations and hundreds of helpful tips. Customers appreciate the book's focus on rubs and marinades, and find it flavorful. While many customers consider it well worth the price, opinions on value are mixed.

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162 customers mention "Recipes quality"148 positive14 negative

Customers praise the book's recipes, which are easy to follow and full of superb cooking techniques, with one customer noting the variety of dishes and another highlighting the fun with different spices and sauces.

"Great recipes. Nice hardback book." Read more

"...It doesn't favor any particular US region's barbecues but gives you recipes for Texas, North Carolina, Memphis, Kansas City, etc.,..." Read more

"And a lot of good recipes" Read more

"...items, such as ribs or brisket; this cookbook has a vegetarian smoker-cooked recipe for red peppers stuffed with corn, suitable for a summer lunch...." Read more

81 customers mention "Smokers"81 positive0 negative

Customers find the book valuable as a resource for learning how to smoke, particularly appreciating its tips for various types of smokers and information about new models.

"...It also offers recipes and tips for all kinds of smokers - cylindrical water smokers like my Weber, traditional pit smokers, and even stove-top..." Read more

"...this book has a lot of excellent recipes, and they're all written with smoking in mind...." Read more

"...the use of low and slow temperatures for some of the best smoked and barbecued food you will ever taste...." Read more

"...I would say that the book is good for a beginner (temps, times, smoker types, and wood suggestions), but beyond that it loses it's value..." Read more

65 customers mention "Ease of use"58 positive7 negative

Customers find the book easy to use, with detailed explanations of cooking techniques and recipes that are straightforward to read and follow.

"...My Weber is easy to operate, and Weber's own instructions are sufficient, but the Jamisons' book does offer helpful tips on fuels, cooking..." Read more

"...recipe, but from my first glance I realized that this book was well-written, and espouses the use of low and slow temperatures for some of the best..." Read more

"...Great recipes easy to read and follow." Read more

"...The book is well written and has quite a few recipes for the various cuts of meat suitable for a smoker. Lots of sauce receipts as well...." Read more

42 customers mention "Tips"42 positive0 negative

Customers find the cookbook excellent, praising its hundreds of helpful tips. One customer mentions it serves as an excellent resource for backyard BBQ, while another notes it provides ideas to improve existing techniques.

"Great recipes. Nice hardback book." Read more

"...In summation, one of the best BBQ books out there...it will not meet ALL your needs and some of the techniques are questionable but for the beginner..." Read more

"...This is the best smoker book I have found yet. The book is full of BBQ tips and stories about where some of the recipes came from...." Read more

"...Easy to understand and work on your technique. Low & slow for pork. Hot & searing for beef. Chicken uses a thermometer...." Read more

19 customers mention "Flavor"19 positive0 negative

Customers enjoy the flavors in the book, particularly praising the spice rubs and desserts, with one customer noting the sweet to blazin approach.

"...There is something for every taste, and the authors go into the history behind each recipe as well. Now for the small gripes:..." Read more

"...they are recipes for use with a smoker which gives the depth and flavor of BBQ that I so love!..." Read more

"This book is a great source for rubs, mops, and sauces. The flavors are great. I would have given five stars, but I think one thing is missing...." Read more

"...There are TONS of recipes for marinades, spice rubs, basting sauces, you name it this book has them all...." Read more

17 customers mention "Smoke content"12 positive5 negative

Customers appreciate the smoke content of the book, with one mentioning its focus on low smoke cooking techniques.

"...One advantage of a smoke-centric book is that it presents plenty of choices for the items you're most likely to smoke...." Read more

"This book is a very informative teaching guide on slow and low smoke cooking,detailed techniques for various types of smokers,and fantastic recipes..." Read more

"..."Cooking with Smoke...", I was surprised by the lack of general information on cooking with smoke...." Read more

"Smokin Assistance..." Read more

15 customers mention "Rubs"15 positive0 negative

Customers appreciate the book's extensive collection of rubs and marinades, with one customer noting that it covers everything from dry rubs to mops to sauces.

"...It has all the marinades, rubs, mops, and sauces I'll ever need. There also are side-dish and dessert recipes...." Read more

"...What impressed me the most was the way the appropriate seasoning rubs, the mops, the sauces were all included on each recipe when applicable...." Read more

"...The book gets into Rubs, Mops and Marinades with explanations of when to use them and why...." Read more

"This book is a great source for rubs, mops, and sauces. The flavors are great. I would have given five stars, but I think one thing is missing...." Read more

23 customers mention "Value for money"13 positive10 negative

Customers have mixed opinions about the book's value for money, with some finding it well worth the price and considering it a good buy, while others express disappointment.

"...$10 was still a good price for this book, but having seen a lower price on the book felt like it could have been a better deal. The book came quickly." Read more

"...but beyond that it loses it's value quickly...." Read more

"...Many recipes are provided as well as guidelines - a good purchase for the price" Read more

"Bought a bradley smoker and this book. Total failiure. Wonder if the author actually made his recipes...." Read more

Great Book - Favorite Smoked Salmon Recipe in here - Simply Superb Salmon
5 out of 5 stars
Great Book - Favorite Smoked Salmon Recipe in here - Simply Superb Salmon
I've had this book for quite some time and thoroughly enjoy it. The most popular recipe I've made is the Simply Superb Salmon. In fact its so good it has become a regularly requested appetizer when all the family is in town in for Thanksgiving and Christmas... I've had a few family members go out and buy a smoker just to reproduce this delicious meal and I've given this book 3 times as a gift. Great detailed recipes, smoking pointers and all around great resource. You can see a video review of the Superb Smoked Salmon on the Hardy Brothers Outdoors Youtube channel.
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Top reviews from the United States

  • Patricia Brantly
    5.0 out of 5 stars Great recipes.
    Reviewed in the United States on April 9, 2025
    Verified Purchase
    Great recipes. Nice hardback book.
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  • William J. Mertens
    5.0 out of 5 stars Great recipes
    Reviewed in the United States on July 9, 2009
    Verified Purchase
    As a novice smoker, I can't see what more I'll ever need to get great results with my Weber Smokey Mountain Cooker. The great value of this book is in the huge number of recipes for cooking all sorts of meats (as well as veggies) with smoke. It has all the marinades, rubs, mops, and sauces I'll ever need. There also are side-dish and dessert recipes.

    True, the book lacks detailed instructions for specific kinds of smokers, but I don't need them. My Weber is easy to operate, and Weber's own instructions are sufficient, but the Jamisons' book does offer helpful tips on fuels, cooking temperatures, etc. (It consistently recommends cooking temperatures of 200-220 degrees, vs. 250 degrees that Weber recommends. Either works; slower cooking can get you even more succulent results.)

    A great point of the book is that it is completely ecumenical. It doesn't favor any particular US region's barbecues but gives you recipes for Texas, North Carolina, Memphis, Kansas City, etc., style barbecues, as well as recipes from other smoking traditions, for example Asian and Jamaican. It also offers recipes and tips for all kinds of smokers - cylindrical water smokers like my Weber, traditional pit smokers, and even stove-top smokers.

    The Jamisons also give us enough of the history and lore of smoking and barbecue to let us novices feel that we're joining a rich tradition. Their enthusiasm for cooking with smoke is infectious.
    5 people found this helpful
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  • gordon wilcox
    4.0 out of 5 stars Good book
    Reviewed in the United States on March 15, 2025
    Verified Purchase
    And a lot of good recipes
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  • Esther Schindler
    5.0 out of 5 stars Yes, you really do need another cookbook just for smoking
    Reviewed in the United States on July 4, 2006
    Verified Purchase
    I have several grilling cookbooks, most of which have at least vague advice for people with smokers, so I wasn't sure that I needed a whole cookbook to accompany the purchase of my new smoker. I'm glad I indulged, however, because this book has a lot of excellent recipes, and they're all written with smoking in mind.

    One advantage of a smoke-centric book is that it presents plenty of choices for the items you're most likely to smoke. For instance, most grilling cookbooks (even the best) have only one or two recipes for pulled pork. Smoke & Spice has almost a half dozen. General grill books only expect you to use the smoker for big meaty items, such as ribs or brisket; this cookbook has a vegetarian smoker-cooked recipe for red peppers stuffed with corn, suitable for a summer lunch. (We had the Jamaican Jerk Pork in the smoker already, on the lower rack, so cooking the peppers was accomplished for free.)

    I've tried a half dozen recipes already, and every one of them is a winner: mango-habanero sauce and Jamaican BBQ sauce were a mighty fine accompaniment to the pulled pork, and those peppers were a simple but delicious luncheon. I did expect top quality recipes, as I'm a big fan of their other cookbooks (I've worn out their breakfast book, for example); this book certainly lived up to my high expectations. Recommended.
    6 people found this helpful
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  • R. S. G.
    5.0 out of 5 stars Smoke & Spice: Cooking w/ Smoke; the Real Way to Barbecue
    Reviewed in the United States on June 22, 2012
    Verified Purchase
    This book is a must-have for any serious fan of barbecuing. The recipes are well written and are cross-referenced for additional sauces, side dishes, and liquid refreshments.

    What impressed me the most was the way the appropriate seasoning rubs, the mops, the sauces were all included on each recipe when applicable. I have not yet looked at every recipe, but from my first glance I realized that this book was well-written, and espouses the use of low and slow temperatures for some of the best smoked and barbecued food you will ever taste.

    This book will become my barbecuing reference for all time in the future. The authors know their barbecuing; the recipes speak for themselves.

    This book receives 5 stars and my personal word that you will enjoy reading and barbecuing the recipes from this book.
    3 people found this helpful
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  • Amazon Customer
    5.0 out of 5 stars Great item
    Reviewed in the United States on December 15, 2024
    Verified Purchase
    Love recipes in this book and gifted one to friend who is equally happy.
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  • Sam Peet
    5.0 out of 5 stars Fanstastic
    Reviewed in the United States on January 16, 2024
    Verified Purchase
    Great book, bought for my husband and his new smoker and he loves it.
    Great recipes easy to read and follow.
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  • A. Furtwengler
    3.0 out of 5 stars Had this one for a while
    Reviewed in the United States on July 3, 2012
    Verified Purchase
    I bought this book after getting my first smoker (Weber Smoky Mountain - I highly recommend) and while it gives a good run-down of how to smoke (what temps to shoot for, amount of time to smoke, types of smokers, what woods to use) the recipes are hit-or-miss. The rubs I've tried have been good (pork rib - don't recall the name, pork shoulder - Renowned Mr Brown, and beef brisket - Dandy Dan's Brisket), but not great and the sauces all tasted VERY sour. While I understand vinegar is a big component to many regional sauces it shouldn't be the biggest flavor component - the Memphis Magic sauce says it should be smoky and spicy where it tastes like spicy/hot tomato vinegar. The Vaunted Vinegar sauce tastes like cayenne and vinegar. There is no balance. Both are off the charts in two directions - sour and hot/spicy.

    The only side I've made has been the Ms White Delights slaw which was too runny/not creamy. The sides are typical BBQ sides - slaw, potato salad, etc and most don't require the smoker. However, there are some that do, but I don't like to start my smoker for anything less than a few hours and the cook times for many of the smoked sides is 20 minutes to 1 hour.

    I would say that the book is good for a beginner (temps, times, smoker types, and wood suggestions), but beyond that it loses it's value quickly.

    For rubs, start with a basic 8+3+1+1 method (8 parts sugar, 3 parts paprika, 1 part salt and 1 part of whatever you want) and make it your own - it's much more fun that way.

    For wood, typically you'll see fruit woods (cherry, apple, etc) with pork; oak and hard nut woods with beef, alder with fish (light smoke won't overpower the fish).

    Temps should fall around 200 - 215 degrees for beef/pork and between 150 - 160 degrees for fish.

    Cook times are about 1 1/2 - 2 hours per pound to reach the internal temp required to be safe.
    40 people found this helpful
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Top reviews from other countries

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  • M J Becker
    5.0 out of 5 stars Brilliant Book!
    Reviewed in the United Kingdom on January 10, 2013
    Verified Purchase
    A must for everyone who likes barbeques. Attractive, easy to find recipes and a good quality book. We love it!
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  • Dawn Mongeau
    5.0 out of 5 stars Great addition to any chef’s kitchen!
    Reviewed in Canada on March 6, 2021
    Verified Purchase
    Beautiful and well illustrated book lots of great recipes and ideas!
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  • Jörg Eggers
    5.0 out of 5 stars Wer smokt, der muss es haben
    Reviewed in Germany on July 22, 2012
    Verified Purchase
    Ich habe die Kindle Version dieses Buches. Es hst sich nicht ohne Grund so oft verkauft, man muss es haben. Warum?

    In dem Buch werden zunächst die einzelnen Smoker vorgestellt. Dies ohne Herstellerpräferenz. Es werden Einkaufsquellen genannt so dass man auch als Anfänger einen Überblick bekommt. Einen guten Smoker kauft man einmal - im Leben. Das ist kein Witz. Man bekommt eine gute Anleitung und Anregungen. Dann kann man sich entscheiden.

    Dann geht es um die verschiedenen Holzsorten für das Smokern. Holz ist ja nicht irgendwas, Holzrauch ist ein Gewürz. An dieser Stelle eine Anmerkung: Man sollte es mit dem Rauch nicht übertreiben, wie mit jedem Gewürz. Und ruhig mal etwas experimentieren, es lohnt sich.

    Dann folgen viele gute Rezepte - man wird es nicht bereuen. Da es sich um ein amerikanisches Buch handelt, muss alles ins metrische umgerechnet werden. Das machen wir allerdings nicht mehr. Mit etwas Übung arbeitet man einfach in den amerikanischen Einheiten.

    Dieses Buch ist einer meiner Favoriten.
    One person found this helpful
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  • Michael
    5.0 out of 5 stars Good Purchase
    Reviewed in Canada on April 5, 2020
    Verified Purchase
    Good book with sound advice and recipes. A must have.
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  • Maz
    4.0 out of 5 stars Spice & Smoke cookbook
    Reviewed in the United Kingdom on May 16, 2011
    Verified Purchase
    Very good book with lots of interesting ideas & recipes. As it is in American you have to translate some of the terms & items used or substitue American ingediants/products with simular or as near to English ones!
    Report

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