Reg wrote:
> Stan (the Man) wrote:
>
>> Others will advise you regarding your other questions, but wrt a good
>> book on smoking, you won't go wrong with "Smoke & Spice: Cooking With
>> Smoke, the Real Way to Barbecue," by Bill Jamison, Cheryl Alters Jamison.
>
>
> Have they updated the Smoke and Spice book? As I remember it has good
> recipes but not very good advice on smoking, especially time and temps.
> As I rememeber, pretty much every recipe says to smoke at 200 - 220 F,
> which sure isn't right for everything. I wouldn't do that to poultry, for
> example. Or prime rib.

Hmmm...dunno. I don't have mine handy at the moment, so I can't see what
the edition date is. Although, I've found what I've read to be pretty
much spot-on.

--
Stan