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Dwain, I have not played with the sous vide technique yet. I hear it works well for the nailing whatever doneness you like. If I was the chef of a restaurant, I'd probably use to precook some items that I could finish quickly on the grill. I'd use it especially for lean items that might lose...

Yes, Don, that burger recipe is well worth making. There is nothing unusual or "creative" about it. It's just really, really tasty with a quick and easy barbecue sauce.

Hey Chris --- Thanks for having me back. It's great to among fellow grillers and smokers. Jamie

Thanks Everyone. It was good to be with you. Come over and see me now and then on my Facebook page: https://www.facebook.com/chefjamiepurviance

Thanks Everyone. It was good to be with you. Come over and see me now and then on my Facebook page: https://www.facebook.com/chefjamiepurviance

Jo, it sounds like you are onto something(s) good. Thanks for all the nice things you wrote about my work. I'm all for more women grilling over charcoal. It's a wonder to me that so many of your gender stay away. The person who first taught me to grill is a woman. A lot of the people I trust to...

Rolf, for the WSM I usually go with all-natural briquettes. They give me a nice, even heat. Then I add the wood chunks for flavor.

Phil -- I like them both, assuming they are made with high quality, natural ingredients. In fact I often use both at once -- briquettes to start and lump to feed the fire. If I could only have one, I suppose I'd go with lump.

Yes, I'll send a copy to one lucky Canadian.

I used to be all about the method where you grill the dough alone on one side first. Then you flip the dough over, add the topping and finish the pizza that way. Nowadays I have been using the pizza stone that is part of Weber's Gourmet Barbecue System because my kids like that style better. The...

So many reasons. Television is probably the biggest one. Grilling and barbecue shows have definitely inspired more people to cook outside. Plus the Internet has made it so easy to find recipes and watch videos. As a guy who writes cookbooks for a living, that a challenge. I have to compete with...

Well, let's take tonight as an example. It's just me and son at home. We're going to make Rerverse-Seared New York Steaks with Red Wine Butter Sauce from my new book. Also making Roasted Fingerling Potatoes with Gremolata and probably some grilled asparagus. We'll do all that on my new Summit...

Oh yes, lots of side dishes, Bruno. I decided to cover the classic categories but include enough variation that you would have some new idea to try. Here's a sampling of what you can expect. Smoked New Potato Salad with Basil Vinaigrette Dressing Grilled Stuffed Potatoes with Cheddar...

Hey Jim, I am grateful that you noticed that. There was no book from me in the US in 2015. I wrote a couple Weber books for European audiences. One was on sausages and the other was on Mediterranean grilling. You could probably find them through a UK source, but I suggest you go with the New...

The Weber Performer. But... I have yet to spend much time with the Summit Charcoal Grilling Center.

The best I can do is give away a bunch of books here. Enter to win ... and good luck.

Bark is not a problem. I have never noticed a bad taste from bark. Pitmasters have been smoking with bark-covered logs for centuries.

It's great to know you are like the smallest WSM. To be honest, my favorite is the biggest one. It's fits long racks of spareribs and whole briskets really well and those are favorites to cook.

Thanks a lot, Jim. I trace my interest in grilling and barbecue to my days in Indonesia and other parts of Southeast Asia where outdoor cooking is deeply embedded in those ancient cultures. I was a schoolteacher there, and the tastes and techniques I saw firsthand were fascinating to me, partly...

Thanks, Josh. I was just writing about a favorite recipe in my new barbecue book for Bacon Cheeseburgers with Kentucky Bourbon Sauce but there is another one that I love if I have a little more time. It's called Ground Rib Eye Steak Sliders with Caramelized Onions and Tomato-Bacon Jam. It call...