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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.
You can use this with a weber smokey mountain, an offset, or... a kettle grill!
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."
Would recommend this book highly for anyone just starting out and wanting to know how to turn out quality BBQ.
This book is great, just follow the authors direction and you cant go wrongPublished 21 days ago by Ralph M Angiulli Jr
My husband would be lost without this a must for weber smoker!Published 1 month ago by Princess Pickles
This book is just what I needed. I received a smoker from my daughters for fathers day. I've always wanted to be able to use a smoker. Read morePublished 1 month ago by Sic_Rob
This is the best book for everybody who wants to smoke their meat at home.Published 1 month ago by Tetyana Sydoruk
My barbeques have improved amazingly after just reading the first 30 pages. Although designed for charcoal grills some tips work very well for gas grills. Read morePublished 2 months ago by John R. Gridley
This is a masterpiece! Wiviott takes you through five lessons on how to get great smoked meat on your smoker or grill. Read morePublished 2 months ago by Steve Barber
Ok....this is one of the ONLYbooks that actually explains the barbecue PROCESS. The critics of this book are wrong for one main reason. Read morePublished 3 months ago by ECM Corporation/Eric mueller