Author Topic: Smoke & Spice by the Jamison's  (Read 2603 times)

es1025

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Smoke & Spice by the Jamison's
« on: July 08, 2013, 07:46:52 PM »
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.
Ed from Northern NJ
Proud owner Smokin-it #3, Bypassed and Auber
Has anyone seen my Weber Genesis Gold?

UWFSAE

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Re: Smoke & Spice by the Jamison's
« Reply #1 on: July 10, 2013, 12:48:46 AM »
I've had this in my Amazon wishlist for a while ... may be time to put it in the shopping cart ...  ;D
Joe from Houston, TX
Proud owner of a Smokin-It #3!

es1025

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Re: Smoke & Spice by the Jamison's
« Reply #2 on: July 10, 2013, 06:21:38 AM »
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.  ;)
Ed from Northern NJ
Proud owner Smokin-it #3, Bypassed and Auber
Has anyone seen my Weber Genesis Gold?

Limey

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Re: Smoke & Spice by the Jamison's
« Reply #3 on: January 03, 2015, 06:32:17 PM »
Very good book ,IMO better and more comprehensive than Jeff Phillips' one.
Roger from the Florida Keys.
Two SI#3s, both with switched bypass and Aubers(different locations), Viking, Jenn Aire & five TEC infra red grills. Recently acquired UDS.

Jimbo

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Re: Smoke & Spice by the Jamison's
« Reply #4 on: January 11, 2015, 06:07:28 PM »
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.
Klose Backyard Chef, Smokin-It #3, James Jerky drier

Barrel99

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Re: Smoke & Spice by the Jamison's
« Reply #5 on: January 11, 2015, 11:35:00 PM »
Jimbo, honey smoked lobster??? My wife would have a lot to say about smoking a lobster...and it's not good...lol!
Arnie near Fort Lauderdale, Florida

Smokin-It #3, Landmann GSM Propane smoker, WEBER kettle, CharGrill Gas BBQ, Brinkman Gas/charcoal combo grill

1-is fun, 2-gets you through, 3-will set you free, 4-and you don't need no more...WAHOOOOOO!!!

Walt

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Re: Smoke & Spice by the Jamison's
« Reply #6 on: January 11, 2015, 11:45:47 PM »
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.
Walt from South East Louisiana
Model#2 Bypassed with
Auber PID WSD 1200 GPH
Weber EP-330 LP grill

Hog Wild

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Re: Smoke & Spice by the Jamison's
« Reply #7 on: June 15, 2015, 01:55:26 PM »
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.
Scott, from north Texas