Recent content by Gary Wiviott

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...