Sublime smoke

Sublime Smoke was originally published in 1996 as a collaborative effort between Cheryl Alters Jamison and Bill Jamison. The book emerged during a period of rising interest in regional American cooking, specifically focusing on the techniques of authentic barbecue, smoking, and wood-fired grilling. It was designed to demystify complex smoking methods for the home cook, providing both technical instruction and a curated selection of recipes that highlighted the depth of flavor achieved through slow-cooking traditions.

The book is widely regarded for its methodical approach and clear, instructional tone, which solidified the Jamisons' reputation as authorities in the culinary world. Unlike many contemporary cookbooks that leaned heavily into aesthetics, this work prioritized substance and the chemistry of smoke and meat. It was well-received by critics and enthusiasts alike for its accessibility and has remained a staple in the libraries of those dedicated to the craft of traditional barbecue.