Smoke & Spice by the Jamison's

[es1025]

A good read, lots of recipes for Pork, Poultry, Beef, Rubs, and marinades. Almost all the recipes are for smoking at 200-220 degrees.

One thing I found interesting is the authors don't recommend mopping or spritzing for our smokers due to the ability to retain moisture and it's dangerous (not my words the authors).

I know, I have not added any additional liquids other than the wrapping liquid. Moisture has not been a problem.

 

[UWFSAE]

I've had this in my Amazon wishlist for a while ... may be time to put it in the shopping cart ...  ;D

 

[es1025]

Joe, its a solid book, with over 450 pages of information and knowledge.  I like comparing recipes to ensure I am doing the right thing. 

 

[Limey]

Very good book ,IMO better and more comprehensive than Jeff Phillips' one.

 

[Jimbo]

Its my go to if I want a recipe, as well as their other one, Sublime Smoke. The double smoked ham, turkey worth the wait, and honey smoked lobster are my favorites.

 

[Barrel99]

Jimbo, honey smoked lobster??? My wife would have a lot to say about smoking a lobster...and it's not good...lol!

 

[Walt]

Its terrific!  I documented a lobster cook in the seafood  section.  Wife likes it so much, she asks for it to be her birthday dinner.

 

[AlienSockpuppet]

This and Sublime Smoke have been mine and my wife's go-to books since we first started. I think she gave away our original copy to a relative who inherited our first pit when we first upgraded.

Strawberry glazed baby back ribs, FTW.