Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue

Smoke & Spice, the James Beard Book Award winner that has sold more than a million copies and is the only authoritative book on the subject of genuine smoke-cooked barbecue, is now completely revised and updated. Outdoor cooking experts Cheryl and Bill Jamison have added 100 brand-new recipes, the very latest information on tools, fuels, equipment, and technique, and loads more of their signature wit, charm, and reverence for barbequing.

“Praise for the previous edition of Smoke & Spice ”

"When the Jamisons light their fires, mouths all around America will be salivating for smoke, spice, and everything nice." - Bobby Flay, author of Bobby Flay Cooks American and chef/owner of Mesa Grill and Bolo "Cheryl and Bill Jamison--indefatigable investigators, talented cooks, and unswerving aficionados." - Rick Bayless, author of Mexico One Plate at A Time "I know, from experience, that their food tastes exuberant." - Deborah Madison, author of Local Flavors: Cooking and Eating from America's Farmers' Markets "It's impossible to thumb through Smoke & Spice without salivating and dreaming about 'cue. This edition will have a permanent place on my bookshelf, both at home and at work." - Danny Meyer, co-owner of Blue Smoke and Union Square Cafe "Smoke & Spice is a real ode to barbecue. It's a great addition to any barbecue lover's bookshelf!" - Al Roker, author of Al Roker's Big Bad Book of Barbecue and "Today Show" weatherman

Cheryl and Bill Jamison are the authors of more than a d

Cheryl and Bill Jamison are the authors of more than a d

Cheryl and Bill Jamison are the authors of more than a d

Cheryl and Bill Jamison are the authors of more than a dozen cookbooks and travel guides. They appear regularly on tozen cookbooks and travel guides. They appear regularly on tozen cookbooks and travel guides. They appear regularly on tozen cookbooks and travel guides. They appear regularly on television, and are frequent contributors to publications, inelevision, and are frequent contributors to publications, inele

The best book on the market about smoking on a charcoal grill, water smoker, or wood-burning pit. Smoke & Spice , the James Beard Book Award winner that has sold more than a million copies and is the only authoritative book on the subject of genuine smoke-cooked barbecue, is now completely revised and updated. Outdoor cooking experts Cheryl and Bill Jamison have added 100 brand-new recipes, the very latest information on tools, fuels, equipment, and technique, and loads more of their signature wit, charm, and reverence for barbequing.

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