Totally forgot to review this one. Apologies!

We’ve used a few of the recipes multiple times since downloading! ☺️

Who doesn’t love some smoked bbq. This recipe book gives such great ideas for meals. It’s not easy to smoke- personally I let my husband do the work and I just am ready to eat but it’s great to explore new ideas! Thank you NetGalley for the opportunity to read this book in exchange for my honest feedback!

Elevate your grilling skills and expand your palate with this tasty new cookbook. Global Smoke features recipes inspired by worldly flavors from Morocco, Mexico, China, Italy, India, France, Spain and beyond! Most grilling cookbooks spend considerable coverage on meat. While this book does cover meat, it also devotes entire chapters to seafood, vegetable forward dishes and pastas as well. A great gift for any grilling enthusiast.

Whoa! I read (and review) a lot of cookbooks and this one surprised me. There are tons of recipes I would have never thought of and all done on a smoker (or grill). Really cool book!

This book takes you around the world with food that can be grilled. There are so many different types of recipes to choose from. Take your pick and try one. The descriptions are great. Learn to BBQ with this book.

Cheryl Alters Jamison, is a James Beard Award winning cook book author, who tackles the complicated world of barbeque. Expertly laid out she walks you though recipes that span the continent and take you on a culinary adventure through the heart of barbeque. You do not have to be a barbeque/pit master expert to enjoy or follow her recipes and every recipe I tried was amazing, I particularly enjoyed the Smashed Potato Salad.

*This book was received as an Advanced Reviewer's Copy.

Ever since I got my smoker I've been trying all kinds of things on it. So of course a cookbook that takes you away from the traditional ribs and pulled pork was going to be something I was interested in. While I've only made a few recipes from this book, and probably won't make much more, I will say that I found all of the ideas interesting, even if they didn't appeal to me to make.

From this book I've made the tandoori chicken and the special onions. The chicken was ok, hard to taste some of the spices over the smoke when I would have liked a balance. The onions were out of this world. I'd previously smoked onions just plain, but adding the sugar and other ingredients as in the recipe made for a truly special dish.

And as said before, I can appreciate the novelty of some of the other dishes, whether it be soup, or ingredients for a pasta. There was quite a bit of variety and it borrowed from cuisines all over the world. So if you're looking for something that's not the standard, there's guaranteed to probably be something in here you'd enjoy.

A nice cookbook for the average home smoker enthusiast.

Review by M. Reynard 2023

Our family really enjoy this book!

Fire up your backyard smoker for a flavor-packed spin around the world in 100 recipes that will take your barbecue cooking in delicious new directions.

Cooking low and slow over wood smoke—what is often called authentic barbecue or real barbecue—is practiced and enjoyed in many dozens of the world’s tastiest cuisines. Yet almost every barbecue book available zooms in on the US South and Texas as the only sources of authentic BBQ recipes, neglecting the rest of the US and, for that matter, the rest of the world.


The recipes are easy to follow but delicious. We had a few favorites that I know we will be making for years to come.

We used our Traeger pellet smoker for the recipes. I would highly recommend this cookbook!

Last year, my husband bought a smoker/grill combo and, speaking as someone who knows nothing about smoking, it was the best purchase that he has ever made! Since that moment, I have been reading smoking and grilling cookbooks and sharing recipes with him. Global Smoke was filled with recipes that I can not wait for him to try! The recipes included classic smoker recipes, but also included things that you wouldn’t usually associate with smokers, like clam dip and soups!

Essentially hot smoking but using a more sophisticated set-up than the one I use (typical Swedish fish and smoke box version). Temperature gauge used a lot, so a bit more thought for me. Not a problem though. Interesting recipes, ingredients in cups/pounds as it is Amercian, a few ingredients that are unusual in the UK but not beyond the wit of a cook to find or substitute (Andouille sausage, bottled clam juice, canned chillies), Straightforward list of ingredients followed by method step by step; good range of illustrations. There are plenty of "normal" type recipes with a smokey twist and I look forward to to trying more of them.. Thanks to NetGalley and the publishers for an advance copy.

Thank you NetGalley & Quarto Publishing Group – Harvard Common Press, Harvard Common Press for this copy of Global Smoke. I downloaded this cookbook because we smoke food all the time! I feel like we smoke the same foods over again and have become very comfortable with those dishes. If you want a cookbook that will enhance and elevate your smoking portfolio then look no further than Global Smoke. There is something for everyone in this cookbook ranging from sea food to veggies. I will be buying this book for all of our friends that have dived into smoking. I cannot wait to try more of these recipes!

Thank you to NetGalley, Quarto Publishing Group – Harvard Common Press, and the author for the opportunity to read this in exchange for an honest review. I originally downloaded this book for my husband who is a chef. With the coming of summer I thought it would be inspiration for some smoke led dishes which he has mentioned before. However, from looking through it myself there’s so many recipes I love and enjoy too… hot and sour duck soup, wild mushroom soup, Korean short ribs, mustard and maple ham, prosciutto chicken spirals….to name a few. Definitely an interesting cookbook with a fantastic twist that you would not normally find. Well recommended for budding cooks who want some pizzazz!!!

Interesting book with some delicious looking dishes. . However, I doubt that I would try many of the recipes. This is down to me and my family’s food preferences and in no way is a criticism of the book. I also suspect that I would struggle to obtain some of the ingredients in the country I reside in. I feel it’s geared more towards the North American market whereas I live in the UK.
Some very interesting information regarding techniques etc, at the beginning of the book.

Synopsis: (from Netgalley, the provider of the book for me to review)
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Fire up your backyard smoker for a flavour-packed spin around the world in 100 recipes that will take your barbecue cooking in delicious new directions.
Cooking low and slow over wood smoke—what is often called authentic barbecue or real barbecue—is practiced and enjoyed in many dozens of the world’s tastiest cuisines. Yet almost every barbecue book available zooms in on the US South and Texas as the only sources of authentic BBQ recipes, neglecting the rest of the US and, for that matter, the rest of the world.
In Global Smoke, four-time James Beard Cookbook Award winner Cheryl Alters Jamison sets the record straight. She masterfully expands the geographic range of barbecue, and she takes the barbecue cookbook beyond the near-constant repetition of recipes for ribs, pork shoulder, and brisket.
Through this trailblazing cookbook, you will discover that fish and seafood, vegetables and fruits, chicken and turkey, lamb, and a host of unexpected things can be smoke-cooked to perfection. And you will learn that the Caribbean, Mexico, Latin America, Europe, South and East Asia, and many other regions have amazing smoke-cooking recipes that are easy to master right in your backyard.
If you earned your chops as a BBQ enthusiast by smoking ribs and pulled pork, that’s quite an achievement. If you are ready to explore a fantastic world of new smoke-cooking ideas beyond those basics, this is the book you need.

Canadians don't BBQ ... they GRILL .. and they don't know the difference. (I do: I hate grilling, and I love BBQ that is smoked low and slow!!!) You can smoke in your "Barbeque"/grill system by adjusting the temperature: it is a lot easier and less expensive than a Big or Little Green Egg!
Semantics aside, if you use this book and the instructions, you will end up with some great food on your plate...all cooked slowly and to perfection, as promised! The instructions are easy to follow and this is a great book for outdoor enthusiasts and lovers of food in general: it made me so hungry, we went out for authentic BBQ as we don't have a grill, smoker or Green Egg: meat is too expensive for us to eat on a regular basis so it's a rare treat at a restaurant, too.
The fact that it covers BBQ all over the world is interesting: I have recently been adoring "Eva Longoria Searching for Mexico" and there is low and slow cooking in every state she has visited! So, it is a worldwide thing as well: fire and smoke are generally easy and cheap (you don't need an oven so it is a cultural phenomenon!
Out after Father's Day but still a great idea: give Dad (or Mom on Mother's Day) an IOU for this book.

Smoked food is delicious, and has enjoyed a huge surge of popularity in the last few years. Many consumers are purchasing smokers to smoke food at home. Those who want to smoke at home without going to a lot of trouble will welcome, Global Smoke: Bold New Barbecue Inspired by The World's Great Cuisines, by Cheryl Jamison, not only includes simple instructions for smoking foods at home, but also introduces recipes with flavors from all over the world.
Jamison is a veteran cookbook author; her cookbooks are excellent, and this one is no exception. While many will want to smoke general foods such as brisket, pork chops, and chicken, this excellent cookbook takes it a bit further and includes recipes incorporating global flavors into the dishes.

The recipes are presented in the traditional form, with a list of ingredients followed by step-by-step instructions that are easy to follow. Most of the ingredients are easily found in most mainstream grocery stores, so it won’t be a problem adding exotic flavors to wonderful, moist smoked meats, poultry, and different kinds of seafood. The recipes are mostly simple with a minimum amount of ingredients, easily followed by both beginning and advanced cooks. Many of the foods are used in soups and salads, rather than just a plain dish that needs accompaniments. The Smoked Jammin’ Jerk Chicken is amazing, and there are some Oktoberfest stuffed Pork Chops that are a “must prepare” dish.

The book presents beautiful, professional photographs of some of the dishes; it would be better if every dish were pictured, but the recipes are appealing enough that cooks perusing this cookbook will find they end up with a queue that gets longer and longer.

Special thanks to NetGalley for supplying a review copy of this book.

As a bbq lover I requested that book, lured by very tasty menu. I wasn't disappointed. A lot unusual recipes during summer bbq parties. Highly recommended.