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View Full Version : Q&A #3 with Jamie Purviance



  1. Weber press release about "Weber's Smoke"
  2. Purchase "Weber's Smoke" at Amazon.com
  3. About Jamie Purviance
  4. Win a copy of "Weber's Smoke"
  5. Welcome, Jamie!
  6. Pink Curing Salt
  7. Advanced Cooking Methods
  8. New Weber accessories, but...
  9. Lighting Charcoal and Tending the Fire in WSM
  10. Your Go To Fuel
  11. Recipes for new smokers
  12. Another Welcome!
  13. Several Q's for Jamie, Please
  14. Hungry?
  15. water pan with or without water
  16. Brine?
  17. High Heat Smoking
  18. Adding smoke
  19. Wood Smoke
  20. Himalayan Salt
  21. Burning Burgers
  22. Rubs for Ribs
  23. Best Question
  24. Just a couple of questions
  25. Go-to for roasted chicken
  26. Go-to method for steak
  27. "WOW" Factor
  28. Crispy chicken skin
  29. Brisket
  30. Grilling Trends
  31. Dry Age Beef?
  32. How do you measure temps?
  33. Question on Picnic (Pernil) Preparation
  34. Taste Differences?
  35. Signing off now. Thanks, everyone!
  36. Thank you, Jamie!
  37. Forum Closed