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Alexander, You can gril burgers over high or medium heat. I tend to use high heat because the burgers are less likely to stick that way and I appreciate a good char on my meat. But if your burgers are burning (maybe because of a lot of fat flaring up?), lower the heat to medium, which is about...

Russell, I am not familiar with Himalayan salt. It sounds pretty cool, but I have not used it before. Around my house, it's always kosher salt or sea salt. I feel for you having to cut back on the sodium. Here's a thought, which is not to be confused with real medical advice because I barely...

One type of wood? Hickory! The reason? Hickory-smoked bacon. Is there anything better?

Hi Russell, My preference is to use soaked wood chips in the kettle. The dry chips ignite too quickly; I only use those when I want a burst of heat. I save the wood chunks for use primarily on the smoker. They don't need to be soaked. In fact, soaking chunks is pretty much a waste of time...

Bob, I suppose it would be convenient if we could cook those meat more quickly, but my experience is that high heat does not work well. You really need a prolonged period of low heat to sufficiently melt the collagen in the meat. That's the stuff that makes the meat juicy. I've tried cooking...

Mickey, Truthfully, I do brine ... sometimes, but not often. Brining is an awesome technique for really lean meats (like chicken breasts, which you can brine successfully in a matter of minutes) and long-cooked meats (like pork roasts), but I only brine when I really need to. That is, if I am...

Hi Danny, I am glad to hear that you like the books. Believe me, it's a lot of fun to put them together. I do recommend water in the pan. After all, it is a water smoker, and the water serves at least a couple important purposes. It adds a little bit of humidity to the smoking environment...

Jim, Around my house we eat a lot everything, but my three children were born in South Korea and, along with my wife, they all love kalbi (the Korean short ribs marinated in soy , Asian pear, garlic, and other things.) There is a recipe in "Weber's Way to Grill." I go nuts for that food, too...

I heard about that idea for EatYourBooks.com several months ago. It seems fantastic for cookbook nuts like me. I have hundreds of them but can hardly ever seem to remember where that great recipe for X is. Thanks.

Hey Mickey, it's good to meet you here on this awesome site. You have some great questions. Let me try to answer them one by one. 1. To grind those peppers into a powder, you should first cut off and discard the stems, split open the peppers and discard the seeds (they don't grind very well)...

Rich, I am not familiar with the Fine Woodworking Magazine archives, but that is a clever idea that I will explore. Thanks for letting me know. Jamie

Hey, thanks a lot, Rich -- So, if your temperature is dropping below where you want it and you have plenty of charcoal in the smoker, my guess is you don't have enough airflow. I'd start by opening that bottom vent a bit more, maybe 50% open. Also, be sure that you have removed the old ashes...

Jim, Welcome to the merry band of smokers. Lots of fun and games here. For new smokers I recommend Quintessential Pulled Pork Sandwiches (page 106 of "Weber's Smoke."). It's a great way to get accustomed to how your smoker cooks, and pork should is so rich and fatty that it still good if your...

Hi Jim, It's good to be here. Thanks. My go-to charcoal is Kingsford Competition Briquets. I love the way they burn so consistently, the way they taste, and the fact that I can find them pretty easily. Jamie

Good question, Jeff. Wow, you are really paying attention. The answer has to do with the differences between a smoker and a charcoal grill. I don't really understand why, but adding unlit charcoal to my water smoker does not produce any acrid aromas, yet the adding it to my charcoal grill...

Gary, Yes, you will. I am working on a new book now and, as you know, every week Weber sends out a "Recipe of the Week." Some of those upcoming recipes will involve the new accessories. Thanks, Jamie

Hi Ryan, Seriously? You own all my Weber books? Wow, you are an outdoor cooking fanatic. As you know, this world of barbecue is rich with special techniques and advanced methods that are passed down through generations and shared in barbecue competitions and discussed in forums like this one...

Hi Brian, It is great to know that you are enjoying the book. Thanks. You can use Instacure 1 for that Canadian bacon recipe. It takes a couple days to brine the pork, but holy smokes, the results are well worth the time. It's the best Canadian bacon I've ever tasted. Jamie

Hey, you're welcome. I enjoy making those videos and I'm really happy to hear that someone is watching. I will do what I can to making some longer videos with more techniques and details. Sounds like you guys want to see whole recipes from start to finish.

Okay, Ryan. You have inspired me. I'll try to start tweeking regularly. I just posted this one: "Ready to put ribs on smoker. Peel the membrane off now or after ribs are cooked?" I've always peeled ribs before cooking but last week at the Memphis in May World Championship Barbecue Cooking...