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Hey guys, It was fun to hang out with you and to talk grilling. There is an awesome amount of information among the members here, and some of you have bigger grill collections than I do! Let's stay in touch. If you want to reach me quickly, Facebook is probably the easiest. My page over there...

Hi Robert -- I apologize for missing your question earlier. The short answer is no. I'm not planning on changing the recipe instructions based on the WSCG. There may be a few cases where I recommend that grill in particular and then I would write the instructions differently, but in general I...

Best of luck, Jeff! If I ever come across one, I'll let you know.

Floris, Its good to meet you. Welcome! Cleaning off your grill grates after a hot dogs and ears of corn is no big deal; some food don’t leave much behind. But eventually you will take on something really messy like barbecued ribs slathered in sweet, gloopy sauce, and if you let that gunk dry...

Wow, Mac. That was such a great message to read. I appreciate the hearty pat on the back. You know, I treat grilling as a lens to see people and cultures. What people grill and why they grill tells me a lot about who they are and what's important to them. Of course what people grill changes...

Rich, I am really glad you mentioned that technique. If the stone is not hot enough, the dough just kinda bakes on there, and that's no way to get an awesome crust. Thanks, Jamie

Hey guys-- Thanks for taking the time to write. We are all busy, it seems. I appreciate your interest in my work. Jamie

Jeff, I wish I could help you with your project. I sounds like it's going to be really cool. I don't know who at Weber to ask about this. You might just call customer service at 1-800-GRILL-OUT. Or you could email the marketing folks at marketing@weberstephen.com. I hope somewhere in Chicago can...

Ha! Scott, I think a lot of us are looking for one perfectly clear, final answer. I do believe that salting meat before grilling improves the flavor. Typically I season steaks and chops and things like that about 30 minutes before grilling. That's the first thing I do. Then I go light my grill...

Wow, I applaud you for getting that pimento wood and doing the real deal, Scott. Thanks for putting your trust in my recipes. I appreciate that. Jamie

Rolf, Thanks for the question. Honestly, I'm good with either one. There is something about cast-iron that I have always loved. Maybe that it is that it is so heavy and durable. The way it retains heat is fantastic. I don't know if you have ever cooked on a Weber Q, but the the cast-iron grates...

Ken, I make pizza ALL THE TIME on the grill. With three teenagers in the house, pizza is big around our here. The key is using the impressive heat retained by a solid slab of stone to fill each pizza with light, doughy air pockets and to toast the bottom with a crackling, golden brown crust...

Hi Richard! Thanks for writing from Costa Rica. It sounds like life is good down there -- with fresh fish and nice charcoal grill. Personally, I like tuna raw in the center, assuming it is fresh enough to eat that way. So I get the grill screaming hot with charcoal and sear each side for just...

Hey Gary! It's great to hear from you. Yes, I think it makes good sense to update the recipes in some cases. Many of them were great years ago and they still great today, but here's an example of one that needed updating. Originally it was Chilean Sea Bass with Roasted Red Pepper Vinaigrette...

Those sound fantastic!

I do like to teach. It's fun and helpful to see firsthand what areas within grilling and barbecue people want to improve. I don't have any classes schedule yet for this year, though I am sure I will teach a few. I post those types of events on my public Facebook page...

I'm totally impressed by the grill collections some of you guys have. Wowza!

Well, the "most important" tip is a tall order. It depends a lot on what type of grill you have and what you like to cook, but here's a really important, general tip: Give yourself at least two heat zones. If you set up your grill for one type of heat only, your options are limited. What if...

Yes, I'm loving the Prime meat we can get at Costco and other locations. When my wife and I have friends over, that's usually what I buy. Prime steaks on the grill always satisfy, as long as you don't burn them. All that fat can cause some serious flare-ups if you not careful. For the books I...

I've been using that technique for years, Bill, and I go back to it often.