Rating: 
Summary: Best smoke and slow cooking book that I've found.
Review: "SMOKE & SPICE" does a great job for the beginner up to a pro like myself. Like any good cookbook, please follow the instructions exactly as given for best results. SLOW DOWN and ENJOY!
Rating:
Summary: Great book! Some other reviewers are confused
Review: After reading the book almost cover to cover, and then reading most of the reviews, I felt compelled to correct some misunderstandings. First. many of the complaints are from people wanting more instruction on "how to smoke". This is nonsense. There is no need for detailed instruction on how to smoke. What makes smoking a art and skill is being able to produce the right temperature in the smoker and this comes only from practice. Instructions on how much charcoal, wood, water, air, etc to use for each type of smoker, at every external temperature, etc. would look like statistics tables and be equally exciting. For this reason, the authors advise a temperature goal of about 200-220. With a five dollar thermometer and a little practice, anyone can figure it out.
Second, the smoking is a forgiving and inexact process, no matter what your experience level. Cooks used to following exact recipes so their soufle won't fall will always be frustrated by smoking. Smoking requires some monitoring and adaptation. I may have used X amount of charcoal one day, but on a colder day need more.
If you are willing to experiment, and have 5-10 hours then you are ready to smoke, and for everything else, this book is fantastic. If you are from the microwave culture, then you will probably be frustrated with the whole process and no book will save you. To reemphasize the most important point, if you have the aforementioned patience to try smoking, then this book is outstanding.
Rating: 
Summary: Liquid Smoke
Review: Doesn't mention how naturally smoking meats can be harmful. Use liquid smoke, it's safe.
Rating:
Summary: The only way to cook!
Review: For anyone that enjoys grilling, this book is a must for taking your talents to the next level. A great introduction to the fine art of barbecue, the Jamisons do a wonderful job of explaining all aspects of smoking and smokers. Their recipes are easy to follow and often include wonnderful insights into the history of the various regional varities of barbecue as well as wonderful sides, desserts, and even drinks to accompany the many main dishes they offer.
Rating:
Summary: So far, so gooood!
Review: Have tried a couple of the recipes and found each to be simple and delicious. The additional recipes for side dishes is a real plus. A very good "bible" for newcomers to the world of cooking by smoke.
Rating:
Summary: Real Honest to Goodness Q, low and slow style
Review: Having grown up in the greath white north, I never knew any better than to confuse grilling with barbecueing. Since then I have been educated, and this book was one textbooks. Granted, to do good low and slow barbecue all you really need is a pit, some wood coals, some tough meat you want to cook slowly until it is delicious and tender, and LOTS of patience. But this book will clue you in to a bunch of things like rubs, mops, sauces, and different woods for smoking. It also covers the regional differences in meat and sauce preferences (and make no mistake, depending where you are it can make a BIG difference as to what is considered REAL BBQ). Put away the charcoal starter, and pick up a chimney. Save the gas for quick grilling. Pick up this book and get started making some serious Q.
Rating:
Summary: What a great companion book!!
Review: Howdy Folks, Guess what? I just received my Amazon shipment of the two books I ordered. I purchased THIS BOOK and one other, "Home Book of Smoke Cooking by Jack Sleight"(See my review of that book) and am thrilled to report, that we have another winner here! This book has recipes that I'd NEVER in a million years think of trying in a smoker. There are TONS of recipes for marinades, spice rubs, basting sauces, you name it this book has them all. When you purchase this book combined with the other I mentioned above, you'll be WELL on your way to creating FANTASTIC smoked foods. If you're just starting out or perhaps are an old salt like myself, this book will open your eyes up to new creative ideas and give you the understanding and mastery of the process we all love....Smoking Food. Ciao!
Rating:
Summary: UNBELIEVABLY AWESOME COOKBOOK
Review: I am cooking/smoking up a storm with this wonderful, super tasty cookbook. I can't stress enough how simple the recipes are, or how much flavor their rubs and marinades add to meat and fish. My family is licking their fingers and begging for more! I am a beginner at smoking and I am still managing to turn out delicious food. ANYONE can use this cookbook to enhance the flavors of the meats and food they cook even if you don't own a smoker! Just the rubs alone are worth the price, however if you have a smoker watch out! I went to a BBQ restaurant the other day. Sigh, it was pitiful compared to even my first rib effort using this book. I can never eat at another BBQ restaurant again, doesn't even compare to what I cooked using this book. I plan to work my way through every recipe!
Rating:
Summary: UNBELIEVABLY AWESOME COOKBOOK
Review: I am cooking/smoking up a storm with this wonderful, super tasty cookbook. I can't stress enough how simple the recipes are, or how much flavor their rubs and marinades add to meat and fish. My family is licking their fingers and begging for more! I am a beginner at smoking and I am still managing to turn out delicious food. ANYONE can use this cookbook to enhance the flavors of the meats and food they cook even if you don't own a smoker! Just the rubs alone are worth the price, however if you have a smoker watch out! I went to a BBQ restaurant the other day. Sigh, it was pitiful compared to even my first rib effort using this book. I can never eat at another BBQ restaurant again, doesn't even compare to what I cooked using this book. I plan to work my way through every recipe!
Rating:
Summary: An All Round Great Book for Novice to Pro
Review: I belong to a 10 year old Gourmet Club (Blazing Saddles) with a name like that, you know we're into barbequeing and not the traditional way - from appetizers, drinks, main course (a Pork Tenderloin w/rub - WOW!!), veggies, dessert - everything came from this book - the 12 of us loved it and it will always be remembered!!
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