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Low & Slow: Master the Art of Barbecue in 5 Easy Lessons Paperback


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Frequently Bought Together

Low & Slow: Master the Art of Barbecue in 5 Easy Lessons + Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue + Smoke & Spice - Revised Edition: Cooking With Smoke, the Real Way to Barbecue (Non)
Price for all three: $37.50

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Product Details

  • Paperback: 256 pages
  • Publisher: Running Press (April 28, 2009)
  • Language: English
  • ISBN-10: 0762436093
  • ISBN-13: 978-0762436095
  • Product Dimensions: 9.9 x 7.9 x 0.7 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (115 customer reviews)
  • Amazon Best Sellers Rank: #65,575 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Gary Wiviott is a barbecue life coach. From the popular online tutorial that started it all to his lively cooking demonstrations and teaching diehards how to set up a smoker in Chicago’s notoriously brutal winter weather, he is committed to spreading the gospel of low and slow barbecue. He is no stranger to the most popular national barbecue forums and food communities, including TheSmokeRing.com, Slow Food USA, and the Society for the Preservation of Traditional Southern Barbecue. Gary is also the founder of LTHForum.com, the Chicago-based culinary chat site.

Colleen Rush is the author of The Mere Mortal’s Guide to Fine Dining: From Salad Forks to Sommeliers, How to Eat and Drink in Style Without Fear of Faux Pas (Broadway, 2006). She knew very little (okay, nothing) about barbecue before meeting Gary—thought nothing of using lighter fluid—but has since reformed her ways and makes a damn fine pulled pork sandwich.


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Customer Reviews

You can use this with a weber smokey mountain, an offset, or... a kettle grill!
Uncle Fester
If you're going to take the time to learn something right, you'd be well served to learn from someone who had "been there and done that."
D. Bayles
Would recommend this book highly for anyone just starting out and wanting to know how to turn out quality BBQ.
Mark A. Smith

Most Helpful Customer Reviews

53 of 59 people found the following review helpful By Mike S. in Texas on August 7, 2010
Format: Paperback
Wivott's book has useful information and is a valuable introductory text, making it a wise purchase with your first smoker; however, I have to agree that the condescension and unyielding purist approach are unjustified. You will definitely save yourself time learning how to start and operate a decent fire, but Wivott sanctimoniously offers merely one of many schools of thought on cooking while demanding complete reverence, and the recipes contained within really aren't a religious experience, they're just pretty good. Add to that the limited scope (a previous reviewer was correct, the book contains about five basic recipes), and the clear dominance of Wivott's palate throughout, and the book is simply an okay guide, nothing more. It is a good place to start if you are new to barbeque, and a great place to start if you've never cooked in your life. Unfortunately, it's written only for the latter. It would be easy to dismiss my thoughts as a reader who simply "didn't get it," but I honestly don't think that's the case. As a teacher, Wivott tries to save the reader many of the lessons he has learned the hard way by insisting we do it right every time, straight from the beginning, with proper technique and without asking questions. I just happen to think barbeque should be a fun, organic experience, and so should the learning curve. I hated taking piano lessons as a child, which is unfortunate, because that is exactly what this feels like.

A final technical note: I purchased Low & Slow after buying the largest Weber Smokey Mountain Cooker, but the only model in production when the book was written was the 18.5" version. With as specific as the instructions in the book are, if using the 22.5" WSM, you'll find you already have to vary from the program.
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59 of 67 people found the following review helpful By Uncle Fester on June 7, 2009
Format: Paperback
I buy far too many cook books. I have everything from the Cooks Illustrated line-up to some Food Network/ PBS shows, etc.

This has to be the best instructional cook book I have read.

This book is not a sum total of recipes, nor is it a compilation of how the technique was developed... It is a lesson plan. It is very much a course in how to barbecue and after you have learned each lesson you will truly know how to read what is going on with your fire and food.

You won't have to go search a website to find out the amount of time you should leave ribs on and at what temperature. You won't have to purchase some digital thermometer or fancy temp control. No more guessing, speculating, or making things much more difficult than they need to be.

After all, should barbecue be that difficult? This is the book that will teach you how, it will give you the skills. You can use this with a weber smokey mountain, an offset, or... a kettle grill!

Now, there are also some great recipes in the book to boot! You'll learn some flavorful marinades and you'll learn the basics of a marinade so that you can whip one up from scratch! The same with brines and with rubs! Being able to create these things successfully from scratch is what separates the ok bbq'er from the great and confident one.

There is also a whole section on what to do with leftovers. I had some smoked chicken left over and used one of the recipes... now I smoke the chicken just to make left overs. By the way, it is the best chicken I've bbq'ed. And it is so fast and easy now that I've done it a couple times.

I can't say enough good things about this book! It is a steal for the price, GET IT!

On a side note, it is really damn fun to work your way through the lessons as well :)
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21 of 24 people found the following review helpful By C. Ewald on May 13, 2009
Format: Paperback Verified Purchase
Wow...this book is awesome. I never really knew how to use a smoker, and this book is the bomb with easy to understand instructions. The best smoked meat I've ever had is now what I cook! There are also fabulous recipes for sauces, sides and so much more! This book would make a great Father's Day gift, but I bought one just for me!
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7 of 7 people found the following review helpful By Jose E. Sola Colon on September 4, 2009
Format: Paperback
Most of the BBQ books that I have read, are just a collection of BBQ recipes. For me this is the best BBQ book that I have read. An excellent method that guide you on how to handle your charcoal and then guide you in preparing a BBQ chicken recipe all the way to preparing an excellent pull pork. One of the best things is that all recipes are designed depending on the capacity and type of your BBQ. One drawback is that only explain the use of three different type of smoker and that Gary is truly a fan of charcoal grilling. If you have a gas bbq, this is not the book for you. At the contrary, the recipes are all well organized and quite simple to prepare apart from the use of extremely hot ingredients and mixes of peppers. I recommend this book to everyone that want to know the secrets of preparing good smoke BBQ.
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6 of 6 people found the following review helpful By Clark on May 28, 2012
Format: Paperback
This author would have you believe BBQ is all touchy feel-y and instinct, while unprofessionally dissing other authors who provide a more structured and complete picture on the subject. A smoker uses fire over a long period of time and there is no substitute for keeping a log of your first few cooks to discover how long and how hot a given load of fuel at a certain vent setting is going to run in your new smoker. What he wants you to do is follow his simplified directions "off the cuff" instead of tracking this stuff yourself. You'll become dependent, not independent that way though. So follow his first few cooks (or find identical instructions on the web), but do yourself a favor and keep a log of the temperatures and results as you go. You'll learn much faster.

There are two authors of this book and maybe that explains why the recipes portion is done properly: there are examples along with a good explanation of the basic components and their purpose so you can become independent quickly and begin making your own stuff. Kudos there.

Oh, and by they way, the author is misinformed about briquette ingredients so skip that part (hard to do since he throws his opinion in your face over and over and...) And, a thermometer wire going through the vent will not affect airflow since it probably blocks about 1% of it (solved via math, not instinct).

I wouldn't have bought this book had I been able to browse it well in a store, but I'll keep it anyway for the ingredients instruction.
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