The Art of Barbecue, Smoke-Roasting, and Basic Curing

If you’ve been hoping for more of Gary Wiviott’s wisdom after pouring over Low & Slow this is the book you have been waiting for. After his first five lessons on how to cook ribs to perfection and run your charcoal cooker for over ten hours Gary is now delving deeper into the delightful, delicious world of barbecue. In this new book, learn the basics of charcoal cooking methods, including smoke-roasting, lower and slower smoking, and basic meat curing, and in no time you will be flaunting your charcoal mastery with Standing Rib Roasts, Smoked Corned Beef, Goose Pastrami, Smoked Whole Fish, and even pizza.

Since no two cookers are the same Gary gives you detailed step-by-step instructions for four of the most popular charcoal cookers out there: the Weber Smoky Mountain, the Offset Smoker, the Big Green Egg, and the Kettle-Style Grill. The cooks are made even simpler with .