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Low & Slow: Master the Art of Barbecue in 5 Easy Lessons | 
 enlarge | Authors: Gary Wiviott, Colleen Rush
Publisher: Running Press
Category: Book
List Price: $19.95
Buy New: $9.96
You Save: $9.99 (50%)
New (34) Used (17) from $4.03
Rating:  21 reviews
Sales Rank: 6060
Media: Paperback
Pages: 256
Number Of Items: 1
Shipping Weight (lbs): 1.2
Dimensions (in): 9.9 x 7.8 x 0.7
ISBN: 0762436093
Dewey Decimal Number: 641
EAN: 9780762436095
ASIN: 0762436093
Publication Date: April 28, 2009
Availability: Usually ships in 1-2 business days
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Product Description
Step away from the propane tank. Surrender all of your notions about barbecue. Forget everything you've ever learned about cooking with charcoal and fire. It is all wrong. Get it right with the "Five Easy Lessons" program, which includes over 130 recipes and step-by-step instructions for setting up and cooking low and slow on a Weber Smokey Mountain, an offset smoker, or a kettle grill. This program is guided by a singular philosophy: Keep It Simple, Stupid. Do exactly as Gary says, don't even think about opening the lid before it's time, and you will learn: • What gear you do and, more importantly, don’t need
• Exactly how to start and maintain a proper fire (without lighter fluid)
• All about marinades, brines, and rubs
• To use your senses and trust your instincts (instead of thermometers)
• How to make delicious, delicious barbecue
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| Customer Reviews:
Showing reviews 1-5 of 21
Don't believe the low reviews. This book has the goods. February 26, 2010
DARBY KERN (Green Bay, WI United States)
I've been looking for books online and at bookstores that give good tips about low and slow barbeque. There's a couple that give the odd helpful hint here and there, if you have the time and patience to find it. I've read reviews for almost 50 books here on Amazon, including Gary Wiviott's book right here. I read a couple reviews that say he's condescending and dogmatic about things. I wasn't sure that it would be the book for me until I noticed someone on the Amazon Marketplace was selling one for a price too good to pass up. I bit down and bought it, and I haven't been disappointed for a second.
I'm relatively new to smoking meat, but I still knew a thing or two. That said, this book is going to be enormously helpful. There's more gold nuggets in the first thirty pages than I've found on the entire internet. Helpful hints fill almost every page. Mr. Wiviott's plan makes perfect sense if you follow it. Whether or not you are a "Master" after the five lessons is debatable, but who cares. If you do what he says in the lessons, you can do what you want when you're done. It's like taking art classes and studying the master artists- you do it like them until you know how to do it your own way. Why read a book by a teacher and complain about doing what he says?
Some of those low reviews are ridiculous, especially the one by the guy who only does one star reviews. These cyber cowboys complain about the way he writes because they're not used to somebody ponying up and saying, "this is the way to do it if you want to follow my program." Wiviott tells you what you need and what you don't need. He also describes, in detail, how to do these cooks on 3 different types of smokers: the Weber Smokey Mountain, the offset smoker (which is what I use), and the kettle grills that so many people already own. Notice there is no instruction for gas grills- something that Wiviott makes a good joke of in the book. I suppose if you don't want to use a wood fire, maybe the gas pipe is exactly what you need.
Good Book February 25, 2010
J. Crough
A good basic BBQ book geared towards Weber Smokey Mountain cooker users. Other cookers are covered as well, but his prefrence is the WSM. If you own a Weber Smokey Mountain then this book is the one to help gain your confidence in using this cooker. I have cooked all lessons except pork shoulder, and they turned out well. He really keeps the art of BBQ simple so you will have success. My only complaint is that there is no recipe for cooking brisket in this book.
 Decent book, condecending author January 1, 2010
M. Fery (Spokane, WA)
5 out of 6 found this review helpful
It is unfortunate that Gary Wiviott chose to use such a condecending approach to writing "Low and Slow". The information contained within us relatively useful and the recipes are sound. It is difficult to enjoy being talked down to unless you really are the ignorant chef Gary constantly reminds you of being.
My advice would be to pass on this book and pick up some of the Weber or Steve Raichlen books on the topic. Alternately, there are lots of good web sites on slow smoking that are more enjoyable to read and just as informative.
 The intrepid Gary Wiviott on the Holy Grail of Q. December 30, 2009
Wotan
2 out of 2 found this review helpful
Lrt's face it I got too mamy books on BBQ. A lot of books on BBQ are re-hashes of what others have written mostly better. Like old wine in new bottles as the saying goes.
Along comes Gary who in five lessons describes extremely well what true BBQ is all about. There are many writers who believe hat one would not know the difference between gas and charcoal; but not our Gary. Myself having used both types I agree with Gary absolutely.
Although only five meals are cooked (all meat-no fish) a lot of information is given on all sorts of items which are part and parcel of the five lessons and beyond.
Everything is hands on and our teacher certainly does not get carried away using high-tech stuff. The emphasis is on feel which comes by way of experience. A very important grasp.
None of this Champion cook-off stuff and boasting about it, or hoping for us learners to find the magic bullet from some Hawayan shirted fool or half wit uncle Pete, as he calls them.
It is a fine book which will definetely lead to very good BBQ if one makes the effort as he explains it.
Of the many books I have few are so good that they drive you to go and do the cooking. This is one of them if you are prepared to do the work to be good at BBQ. I would not miss it.
"Everything you know about BBQ is WRONG!" December 26, 2009
ron garbez (Menlo Park, CA USA)
1 out of 1 found this review helpful
I ordered my Weber Smoky Mountain (WSM) Smoker from Amazon last week, it gets here next week. I found this book at B&N, and since the WSM seems to be his favorite, I picked it up. Since Mr. Wiviott also includes instructions for using a Weber Kettle grill, I figured I'd give it a try. Following his recipe in the first lesson to the letter, I have made possibly the best chicken I have ever tasted, and I did it on my old Weber. For Christmas, I used his technique to build the fire in my Weber, and cooked up the best Prime Rib I've ever done at home.
So, if you are thinking about smoking, buying a smoker, or have a Weber Kettle grill and want to learn how to utilize it as a smoker, do yourself a favor and buy this book.
Showing reviews 1-5 of 21
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