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Chris, Thank you again for inviting me to do a Q & A, it's been fun and interesting. Regards, Gary

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">This is a tad higher than the usual temps I've seen for barbecuing....why have you decided on these temps? </div></BLOCKQUOTE> R, Temperatures in the 250-275 range provide...

John, One of my favorite parts of BBQ is crispy, spicy, fatty, crunchy bark. To achieve this, I use a rub with a bit of heat and apply it with a heavy hand. I also give the meat a squirt of “Tart Wash” (recipe follows, from page 115 in “Low & Slow”)—a mix of oil, cranberry juice and rub—which...

Dale, Who is Mike? For the smoker, I can only comment on Berkshire pork shoulder and American Waygu brisket, as those are the two products I have experience with. Rich, not only in price but flavor as well. The fat content, and I am a lover of all things fatty, brings it to the edge of...

John, I use the WSM as-is, no modifications, with one exception: occasionally I substitute a 2-gallon Brinkman charcoal pan for the stock WSM waterpan—a step made unnecessary in the 2009 models, which have a larger waterpan. If Weber asked me to re-engineer the WSM, the only permanent...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Nathan Sleyster: I'll just ask if you could compare ease of operation and overall final product quality. (of the smokers you've used)...

Ron, I'm a fan of Honey 1 and Uncle Johns in Chicago. Both establishments use aquarium-style smokers—sheet metal cookers with sliding tempered glass, which gives them a slight 'fish tank' appearance. Aquarium cookers are designed for direct cooking with straight wood, though many places use a...

Timothy, Cooking in sub-zero temperatures requires a jacket, or bourbon—preferably both. As far as the WSM goes, I've not had a problem cooking in cold to very cold temperatures, although I have found that as the temperature drops, the length of time on the cooker increases. The one weather...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Whiting: I will "follow it to a T". But I have several bags of the new Comp Kingsford that is 100% hardwood without the fillers and other garbage...

Jay, The Minion-Rodgers Brown Sugar Rub for Salmon has long been an arrow in my BBQ quiver—it’s a really terrific recipe. Translating the Brown Sugar Rub directly to swordfish strikes me as interesting, but not on-target. The meatier firmer flesh of swordfish lends itself to straightforward...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by jeremySeattle: What do you recommend in cases where the WSM is running too hot and all vents are already closed. </div></BLOCKQUOTE> Jeremy, To answer...

AL. T, I've taken into account that commercial Mojo Criollo may be difficult to find in some areas, and included a do-it-yourself recipe in “Low & Slow” on page 59 (and below). You may also substitute the basic brine from Lesson #2. However, even if you use the brine for Lesson 1, please do not...

Michael, Your statement got me wondering how many of the 130 recipes in “Low & Slow” contain ketchup. The answer? 11. Ketchup is fairly ubiquitous in BBQ, from a hint in a vinegar-based Western Carolina Dip (page 194) to the central ingredient in Classic Barbecue Sauce (page 106). It would...

VWB, Regionality inspiring an argument about BBQ who would've ever thought such a thing possible? (smile) "Low & Slow" is a method book teaching the basics of low and slow, charcoal- and wood-fueled barbecue in 5 Lessons. If things go as planned, meaning Low & Slow sells well enough for the...

Nathan, While the target audience for the book is generally the BBQ newbie or someone who has been cooking BBQ without much success, "Low & Slow"—with 130 recipes, templates for building brines, marinades and rubs, and other advanced barbecue techniques—should hold some appeal for the more...

Brian, I could write thousands of words about Colleen's skill as a professional writer and culinarian, her generosity of spirit, good nature and the fact that without her efforts “Low & Slow” would have been chewier than a brisket left on the smoker for 5-days. Suffice to say, it was a lucky...

Steve, Although I have not used a BDS (Big Drum Smoker), from reading the BDS web site (http://www.bigdrumsmokers.com/) I'd say the basic precepts of the 5 Easy Lessons hold true. Because the BDS cooks direct over coals in an enclosed system, it would be difficult to precisely assess specific...

Mike, The answer to your seemingly simple question-how to build and use a cinderblock pig pit-could fill a book of its own. But, there are a few key points that will give you a slight jump on the process: 1. Build the pit so the pig is at least 24-inches from the fire. 2. Burn wood to coals...

Greg, The book is a great improvement on the original program, and offers students of barbecue much more in the way of instructions, particularly in using different types of charcoal cookers. I even put my until-now secret Gary Wiviott's Rub recipe in there. Available online at Low & Slow is a...

Dave, Basic instructions for high-heat cooking or “smoke-roasting” on the WSM, kettle, and offset are outlined in “Low & Slow” on page 221. My thoughts? Smoke-roasting makes sense when you’re cooking naturally tender cuts of meat that don’t require the low and slow, indirect cook that tougher...