- Paperback: 560 pages
- Publisher: Harvard Common Press; 3 Rev Upd edition (May 13, 2014)
- Language: English
- ISBN-10: 155832836X
- ISBN-13: 978-1558328365
- Product Dimensions: 8 x 1.2 x 9 inches
- Shipping Weight: 2.6 pounds (View shipping rates and policies)
- Average Customer Review: 169 customer reviews
- Amazon Best Sellers Rank: #36,781 in Books (See Top 100 in Books)
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Smoke & Spice: Cooking With Smoke, the Real Way to Barbecue Paperback – Bargain Price, May 13, 2014
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In the world of serious barbecue cooks, low and slow is the mantra that produces the most succulent results. A backyard grill generates wonderful grilled food, but a smoker yields meats with deep flavor and incomparable tenderness. Updating their much-admired 2003 edition, the Jamisons demonstrate again their complete mastery of all things barbecue. They describe equipment alternatives currently available and offer instructions for turning the ubiquitous kettle grill into an acceptable smoker. Multiple factors affect flavor and texture in the art of smoking, and the Jamisons itemize the prevalent kinds of wood for smoking. Although North American barbecue in all its variations has the most cachet, Chinese, Yucatecan, and other cultures have their own smoking traditions, which the Jamisons describe. Vegetables and salads make use of smoking techniques, and the adventurous can prepare even a smoked version of Swiss raclette. This practical book is bound to be popular wherever there are backyard chefs. --Mark Knoblauch
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When I switched from smoker boxes in my grill to having an actual smoker (Masterbuilt Pro), this book was the first one I got. After a few years of smoking, I still use their "Mr. Brown" recipe when I do a pork shoulder, and I have yet to have a shoulder come out where everyone at the table doesn't get their ankles into it.