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Ivan, it's good to hear from you in Canada. I'm planning to be in Toronto on May 17 for a live demo on Global TV. I'm also trying to organize a book signing at a Indigo boo store. Stat tuned by checking the Book Tour on my website: www.jamiepurviance.com. If possible, please come to the signing...

My pleasure, Joan.

Good morning, Jon. Thanks for your question -- a really good one! If you are getting started with grilling fish, I recommend the firm, meaty fish -- like salmon, halibut, mahimahi, swordfish, and tuna. In Weber's Ultimate Grilling, I get into the details with an extensive Q&A section on grilling...

Hi Jason. Thanks for the question. I use whatever tools work well. Most of my favorites are for working directly with the food. I consider the following essential: tongs, spatula, grill brush, and chimney starter. Them there are some tools that are just nice have, including an instant-read...

That's great to hear, Rich. After you have tried a couple recipes, I'd love to know what you think. I'll check this site and you can always reach me over on my website: www.jamiepurviance.com. Cheers!

Holy smokes. My life just flashed before my eyes. Thank you, Joan. Really. I am blown away by your level of enthusiasm. Good luck, L Woodruff!

Wow, Clint. I feel like owe you an invitation to Thanksgiving or something like that. I appreciate your interest in my book. I'll be eager to see what you think of my latest. Jamie

I may be stepping on a hornets' nest here, but my opinion is that both have their time and place. In general, most rotisserie cooking is done over indirect heat, to prevent burning the surface, and that's the way I roast chickens, prime rib, and pork rib on a spit. I started my professional...

Sous vide and burgers are words that do not belong in the same sentence. Suffice it to say, I do not own a sous vide machine. You don't need one either.

Hey Ivan, it's great to hear from you. I just answered a question along similar lines so let me share that here. Every single time. That's how often I use a pair a tongs when I'm cooking outside. The tips of the tongs feel almost like fingertips to me. So that my favorite old-school tool. In...

Every single time. That's how often I use a pair a tongs when I'm cooking outside. The tips of the tongs feel almost like fingertips to me. So that my favorite old-school tool. In the new-school arena, I appreciate the instant-read digital thermometers available now. Many years ago, thermometers...

Hi Jason. Thanks. Your question took me back many years. I recall cooking on a classic Weber kettle when I was a little kid in New Jersey. After I graduated from college in California and started cooking a lot for myself, I bought a new kettle. That served me well through cooking school. After...

Yes, I'll be bouncing all the country in May and June, doing book signings and other events. I'd love to see some people from tvwb.com. Please come and say hi. The schedule is under Book Tour on my website. I'll be adding more events in the next couple weeks, so please check back. Thanks...

I love teaching classes. They take me back to my days as a middle school teacher in San Francisco and Indonesia. But there are fewer and fewer cooking schools that offer grill/bbq classes. They are rarely set up well for outdoor cooking. I recall trying a few of them and the managers had me...

Great question, Mac. And thanks for the generous words about my books. It will come as no surprise that I cook on all three units -- the kettle, the Summit charcoal, and the WSM. On the all-important question of taste, each one can get you to your desired tastes. It's just that they differ on...

Chris, I feel like Prime has gotten into peoples' heads as the new normal for how to cook an outstanding piece of meat. In the competition world, most people think you can't win the big prizes without Prime or something super expensive like that. I know I can make some awesome food using Choice...

Great. I'm glad you like that board sauce with the porterhouse steaks. If anyone else wants top try it, it's on my website: www.jamiepurviance.com. Here are some others from Weber's Ultimate Grilling that I really love. Roasted Carrot Hummus – p 72 New York Strip Steaks with Roasted Garlic...

The short answer from me is that much depends on what I am cooking and what kind of tastes I am trying to achieve. Anyone with half a taste bud will tell you that a charcoal fire creates more woodsy aromas. I happen to love those aromas on foods like steaks, pork chops, fish fillets and some...

Joan, first of all, thank you for taking an interest in my books. If it weren't for people like you, I'd have no real reason to write the books. The ideas come mostly from whatever I happen to be eating recently. Example: I go to a restaurant and have a cream of asparagus soup with toasted pine...

Believe me, if you told me 20 years ago that I would write 17 books on grilling and barbecue, I would say, "Forget about it. I don't have that many ideas." The surprise for me was that the more I developed recipes, the easier it became to come up with new recipes. This latest book has stuff that...