“We are fortunate enough to live near the bbq joint where Wiviott acts as pitmaster, and my husband was able to attend a dinner featuring recipes from this book. We know that the writing will be clear, simple, and produce excellent results, because we’ve had fantastic luck with Low & Slow 1 (which, if you haven’t got it yet and are starting your smoking adventure, you simply MUST get your hands on immediately). The dinner featured an amazing smoky grilled shrimp, a stuffed pork loin [Pitmaster Porchetta] that was out of this world, and even a bourbon bread pudding dessert. We’re confident that this new entry into the L&S series will be as excellent, if not more so, than the original.” — Katje Sabine on Amazon.com




“…learning the techniques [Wiviott] presents has increased my BBQ ability ten-fold. The techniques taught are fundamentally required and the recipes are wonderful.”

–Bama BBQ


“Good book for those starting on the smoking trail. A tad cantankerous of an approach, but he knows what he’s talking about– how to teach you to smoke meat the low and slow way. Good variety of recipe variations, good lessons and ultimately — you will be comfortable in smoking. This book can liberate you from needing a ‘recipe’ to follow.”

— Big Daddy Leadfoot/woodchopper27


“This book has life and character. While most cookbooks read boring this one is very entertaining and informative. He helps break down the differences between each type of smoker, and tells you how to cook based upon your type. All of the other bbq books I received didn’t guide me on how to cook dependent on my smoker. The illustrations are well drawn and provide great detail. People might be turned off by his arrogance, but I found it funny making the book less dull. The tutorial starts you off with more simpler and less expensive cuts and slowly you graduate yourself up. I went through the whole tutorial process. There isn’t a better beginner book than this one.”

— Adam Grey




“In the years I’ve been acquainted with Gary Wiviott, his passion and curiosity about food has been surpassed only by his generosity for sharing his experiences and vast knowledge on the subject. His web site, Wiviott.com, and his Five Easy Dinners program is both entertaining and accessible and makes me want to go out and follow each step right now.”

— Monica Eng, Dining & Food Features, Chicago Tribune


“I have seen a lot of barbecue books and I say without hesitation that this is the first true barbecue how-to book ever published. But don’t think Gary’s book is only for the novice. It includes numerous tried and true recipes as well as advice on developing your own signature rubs, sauces and marinades. There are numerous tips, techniques and nuggets of wisdom that will benefit even the most experienced and jaded barbecue cook. I highly recommend this book as an essential addition to any barbecue bookshelf.”

–Garry Howard, The Smoke Ring


“Move over Steven Raichlen, there’s a new BBQ guru in town, and his name is Gary Wiviott. Never have I seen someone so committed, so focused and so utterly devoted to the art of true ‘cue. Gary combines his passion for eating with his encyclopedic knowledge of such arcane data as wood quality, smoke penetration and dry rub ingredients that you can’t help but be swept up in his eternal quest for delicious barbecue.” — Steve Dolinsky, ABC7’s The Hungry Hound


“I once made the mistake of suggesting that Gary didn’t really know BBQ as well as he made out. Little did I know that I’d launched a throwdown, and it was just a matter of time before I was proven wrong. Eventually I was a guest at one of the best BBQ meals of my life — multiple meaty miracles all pulled from Gary’s backyard patio smokers. — Joel Smith, Slow Food USA


“When it comes to barbecue and teaching the inexperienced how to cook in a smoker, [Gary’s] wisdom shines through. Readers can now take a shortcut to barbecue wisdom and benefit from Gary’s vast experience.” — Dan Gill, Something Different Country Store & Deli, Pine Tree, VA (Home of the Oinkster Fest)


“The method, the level of detail, the style and tone, the humorare all dead on. Even the books that do spend some time on technique do little more than lay out some tips and practical advice. But you really take the reader by the hand and say, ‘Stick with me and you are going to make great BBQ.’ And then you make good on that promise without intimidating or overwhelming. Really, really well done.” –Barry Sorkin, owner Smoque BBQ Chicago, IL


“Gary Wiviott, Chicago’s master of barbecue, is working on a book! Legions of people have gone to Wiviott’s web site (www.wiviott.com) and easily learned to smoke ribs. Wiviott doesn’t do barbecue for a living. He just teaches it as a public service. Chicago foodies may know that he’s also the founder of the LTH Forum on the Internet, another top food site where restaurants, recipes and techniques are discussed. –John Kass, Chicago Tribune News Columnist, May 27, 2007



Gary Wiviott is currently the pitmaster of Barn & Company in Chicago.

“Smoking Birds at Barn & Company” — Steve Dolinsky, ABC Chicago

Gary Wiviott’s Barbecue Rub at The Spice House 

“Grilling, Barbecue Defined” –Chicago Tribune, August 2013

Q&A with Gary Wiviott — The Virtual Weber Bulletin Board 

The Man Behind The Flame and His Burning Passion

Recipient of the Chicago Tribune’s Good Eating Award, 2007