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Biggest difference is that you don't need to fiddle with the fire on the WSM. Also, the Performer will probably burn a little hotter so the ribs will cook faster and not be quite as tender (still great though!).

Pat, Amy's recipe in Weber's Charcoal Grilling is one of my favorites. It's best done on a WSM but I've also had good results on the Performer. Jamie

Thanks a bunch, Bradley. It seems like you are eating my food more often than I am! I'm impressed and flattered. I agree with you about stories in Weber's Big Book of Grilling. They put all the grilling and barbecuing in a fascinating context. I'd like to write more of those, maybe if we do a...

You are so right, Robert. Clams will need a little more soupy liquid in the pan to steam open properly and finish cooking just as the rice finishes. And you need to be sure to bury the hinged section of each clam deep into the pan and liquid. They will not cook as quickly as if you were steaming...

Tom, Salmon season is a glorious time of the year. Not only are the wild salmon plentiful and fantastic, but at the same time we get spoiled with a huge selection of spring and summer produce. I can't reveal just yet what I have planned for future grilling books, though I can direct you to a...

In my books, I recommend a shorter grilling time for rib-eyes 1-1/2 inches thick. I like somewhere between 10 to 14 minutes total for medium-rare, with 6 to 8 minutes over direct high heat and then 4 to 6 over indirect heat to finish them with burning the surfaces. High heat for me is somewhere...

I've always done paella over charcoal. Traditionally, it was done over a wood fire in a huge pan, so the wood smoke can drift into the pan and flavor the rice. Recently a friend of mine showed up at my house with a paella pan about three feet in diameter, so I fired up my Weber Ranch grill...

Andrew, Through the years I've pushed pretty hard on the boundaries of what to grill. I recall attempts to grill fava beans, watermelon slices, and chocolate souffles, for example. In each case I had enough success that I'd do it again, especially on a gas grill. I find that the smokiness of a...

Hey guys, If you are looking for some cool new tricks and techniques for impressing you friends and family this weekend, I think you'll like the following website. www.waytogrill.com It is packed with recipes, step-by-step photos, and videos based on my latest book. I hope you'll check it out...

Pat, In my experience equal amounts of kosher salt and sea salt have the same "saltiness." The most significant difference is the size of the salt crystals. Sea salt is usually sold in larger crystals that don't pack as tightly into a teaspoon or tablespoon, so you need to add a bit more sea...

Jim, I believe that food can provide a fascinating window onto cultures. The story of barbecue in America reveals a lot about our own history and regional differences/similarities. Last year Bon Appetit magazine sent me to Seoul, South Korea, to research Korean barbecue and its cultural...

Hi Mike -- It's good to hear from you. I stay away from stuffing turkeys. When the stuffing is inside that bird, it just takes an awfully long time to bring it up to a safe temperature. That give bacteria a good chance to grow in the warm, moist environment. As much as my crazy aunts and uncles...

Jay, My advice is to start with a partially or fully cooked ham. Most of them come already smoked, in which case you probably shouldn't add any chips/chunks to the WSM. The goal is to slowly bring the internal temperature of the ham up to 135 to 140 degrees. It will take a few hours for a 8-10...

Pinny, We filmed the latest batch of videos on the "campus" of Sunset Books, my publisher, located in Menlo Park, CA. That's Silicon Valley. I take no credit for that giant manicured lawn and picture perfect landscaping. Boy, it's a nice place. Jamie

Jim, One of my favorite "go to" meals stars beef short ribs cut in the flanken style, soaked in a great Korean marinade, and grilled over a blazing hot lump charcoal fire. In case some folks don't know, flanken-style refers to the way the ribs are cut across the bones, so each thin piece of meat...

Thanks for your kind words, Tuomo. I think you have already found the best solution of all. I would love to cook exclusively with sea salt. I prefer the taste even over kosher salt. The trouble is, where I live it is quite expensive. Kosher salt is more affordable and quite good, but sea salt...

I think Vinny is referring to the "Smoked Chicken" on page 168 of "Weber's Charcoal Grilling." It's features the authentic way to kosher a bird. Very easy and really delicious. Stuffing the bird with citrus might contribute a little flavor. Yes, I think it would work. Let us know, Vinny. Jamie

Thanks, Mark. It's great to hear that you and your wife have been enjoying my work. I'll pass along your good suggestion about a spiral binding. As for the ribs, it's mostly a matter of time. Very often when I do them on a WSM, and the ribs are meaty, they take as long as five hours. I usually...

Greg, Toward the back of the book, I have four pages of just sauce recipes, so folks can pick out what looks good to them and pair it with whatever they are grilling. Jamie

Pat, I really like that recipe, too. It came from my assistant, April. She is a very talented chef and was kind enough to give me the recipe. The meatloaf reheats well, especially if you drape some cheese on top of the slices and make yourself some gooey meatloaf sandwiches. Jamie