Smoke & Spice, Updated and Expanded 3rd Edition: Cooking With Smoke, the Real Way to Barbecue Paperback – Bargain Price, May 13, 2014

The 50 new recipes, including meat dishes, as well as sauces, sides, and desserts, now contains a full book of color photography and page design for the recipes. The photographs feature backyard-smoking techniques, along with views of finished food from the smoker.With 450 recipes from each of the U.S.’s best barbecue regions, each recipe expertly looks to be perfected and tweaked by the Jamisons, including anecdotes from around the Cue. The bonus features are the advice on how to use any kind of smoker, as well as how to (smoke-cook) on a conventional grill, this expanded and nicely photographed updated edition is perfect for the new generation of backyard cooks devoted to all things Smoke and Spice!

I received and earlier edition in around 1995 or so and loved it. I bought this latest edition as a gift for my 15 year old son so. Well written, entertaining and easy to read, plus great information for any BBQ'r.

I got this for a friend and he loves it, has made a few recipes

I've always had great experience with butt and breast. A quality brisket has been outside of my skill level, though, and my ribs have room for improvement. I'm not one of these guys who thinks he is the best pit master out there but I put in my work and I wasn't sure how much I was going to learn from this book when it was recommended to me. There's a lot of great information in it that I've already been able to put to use and I think it's going to help me up my game.

This is an amazing book which you can tell was written with love by the authors. Great collection of the basics from rubs, sauces, and marinades. Excellent photos and although printed in China the production quality is good. This latest version was published in 2014 and surprisingly fails to include a discussion of pellet grills which were certainly available for quite a while at specialty BBQ grill retailers (and widely used in professional BBQ competition) and now with several major brands moving production to China are at price points attractive to the big box stores. This omission is why I didn’t give this a 5 star review.

I have owned this book for years. I purchased a copy recently to give as a gift to someone that had just purchased their first smoker. This is a well written book. The technique instruction is clear and concise. the recipes are easy to follow, and most important, produce tasty, reproducible results. This belongs on everyone's cookbook shelf.

This is a great book, I like tweaking the recipes to create to add my own touch, this is a recipe tool, not a how to smoke book.

I have a previous edition, and purchased this latest edition for a friend of mine as a Birthday present. We are the individuals that do all of the Barbecuing and smoking of meat at our Church during church dinners. I have had the previous edition since 2003 and have used the book since then. I liked that the new addition has more menus, colored photos and additional information that wasn't in the previous edition. I would recommend this book to anyone wanting to add to their grilling experience.