Editor’s Note: You may wonder why I would review a 32-year-old cookbook. The answer is simple. This book changed outdoor cooking for many people, me included. There are multitudes of barbecue/smoking cookbooks, but few can be considered classics. And only one can be considered THE CLASSIC barbecue cookbook. That cookbook is “Smoke & Spice” by Bill and Cheryl Jamison. If I could have only one how-to cookbook in my library, it would be this one.
If you love backyard cooking, you probably remember the first time you tried something more than burgers. That moment when you traded quick grilling for the slow magic of real smoke. For over thirty years, one book has helped folks make that leap.
In 1994, Bill and Cheryl Alters Jamison published Smoke & Spice. It instantly changed the face of American outdoor cooking. Before this monumental release, true barbecue was a closely guarded secret of commercial pitmasters. Most home cooks burned chicken over open flames.
The Jamisons made barbecue easy for everyone. Their book became a classic, selling over a million copies and even winning a James Beard Award.
The Ultimate Pitmaster Duo
Bill and Cheryl Jamison knew their stuff. They wrote about food and travel from their home in New Mexico. Their love for local traditions and good stories shines through every page. Cheryl Alters Jamison knows American home cooking inside and out. She spent years on the James Beard Foundation board. She tests every recipe with real home cooks in mind. Bill Jamison loved digging into barbecue history. He passed away in 2020, but his stories and recipes live on. He made the old tales of smokehouses feel real and alive.
Together, Bill and Cheryl spent years on the road, meeting pitmasters from Texas to the Carolinas. They learned about wood, fire, and all the little details that make each region special. Their hard work turned them into true barbecue experts.
Mastering the Craft: The Smoke & Spice How-To Philosophy
Smoke & Spice works because it teaches you the basics, not just recipes. The Jamisons knew that even the best recipe fails if you cannot control the heat. The book starts with a simple guide to smoking. It explains the difference between grilling and real barbecue. You learn how to manage airflow, keep your fire steady, and avoid bitter smoke. The Jamisons make backyard gear easy to understand. They give tips for water smokers, offsets, and kettle grills. Wood is not just fuel; it is an ingredient. You will learn what makes hickory, mesquite, apple, oak, and pecan special. Knowing these basics helps you understand why each step matters.
From Pit to Plate: The Iconic Recipes
Once readers master the mechanics, the recipes provide the roadmap to cooking success. “Smoke & Spice” is a flavor playground. It celebrates all the ways Americans cook with fire. The Jamisons do not pick favorites. They invite you to enjoy every style.
The Jamisons introduced iconic dishes that are now legendary among backyard cooks. Their “Wild Boar Pulled Pork” brings Carolina-style excellence to home kitchens. The celebrated “Texas State Citizens’ Brisket” offers a flawless blueprint for tackling the hardest meat in barbecue.
The Jamisons go beyond ribs and brisket. You will find recipes for smoked turkey, salmon, and even tasty sides. Their rubs, marinades, and sauces let you mix and match until you find your own signature flavor.
A Lasting Culinary Legacy
Even after thirty years, Smoke & Spice is still a must-have. Many pitmasters say it inspired their careers. The writing feels like a friend cheering you on, with plenty of fun stories from barbecue history.
This book brings the magic of smokehouses right to your backyard. You do not need fancy gear to make great barbecue. All you need is good wood, the right technique, and a little patience. If you want to master fire, Smoke & Spice is the book to read.
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