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Jeff, it's hard to say goodbye but I think it is time let that old Performer go. I have never renovated an old Weber. If you want to pursue this, call Customer Service at 1-800-GRILLOUT. They can tell you which parts are still available. Thanks for pat on the back about my books.

Thanks, Brian. I usually cook my pork ribs at 250 to 300. That might not sound like "quite a bit higher" but it makes a big difference in the bark. The WSM produces consistently great results, so that's my go-to cooker. It never fails me. Beef ribs I cook in the range of 275 to 300. If the...

Fire management. What separates the great ones from the good ones is an ability to generate a clean, consistent smoke throughout the cooking time.

I would cook 3 of those racks on your WSM as you usually do. And I would cook 2 of them on your Performer using the snake method. It works beautifully. I have an explanation and photo of it in my new book with a recipe for Baby Back Ribs with Sweet and Spicy Barbecue Sauce, but you can also...

I have some picky eaters in my house. Everyone has some protein they don't want to eat, but we all love steak. The new favorite is a recipe for Cowboy Steaks (bone-in rib-eyes) with a Smoked Shallot Butter. I smoked the shallots until they are really dark and soft. Then I chop those and mix them...

Chuck, I am doing a book signing THIS SATURDAY, May 7, at Omnivore Books in San Francisco from 3 to 4. It would great to see you there!

Hi Gary -- It's good to see you here, Mr. Professor and accomplished author. I am glad you like the book. I know you have just about all of them and your standards are quite high. When I cook for a crowd, I usually plan to serve a few items at room temperature or a few items that hold really...

Hey John -- For a regular night (like tonight) I am a burger guy. There is a recipe in my new book for Bacon Cheeseburgers with Kentucky Bourbon that everyone loves. For the WSM and days when I have more time, there's nothing better than brisket, I get a whole packer, rib it down with a...

HA! I say smoke with what you have locally.

Weber's Way to Grill is a great choice for raising your skills and expanding your repertoire.

Great question, Bob. I am hickory guy, probably because I grew up with a lot of hickory-smoked meats like bacon. That wood has a medium strength with a nutty taste that is similar to oak but a bit stronger, making it a great match for pork or beef.

Thanks, Clint!

Yes, I've learned a whole lot in the past year, researching for "Weber's New American Barbecue." The book is an exciting, hands-on exploration of how American barbecue is evolving today. There are more than 120 innovative recipes that reflect the most interesting trends in barbecue. Check out...

Good question! And thanks for compliment about my books. Usually you don't need to leave the lid off. The only times I would do that are 1) if you are concerned about chemicals in the briquettes that you wanted to burn off 2) you want the new coals to light really quickly (the increased air flow...

I don't know, but I do know that if you keep asking for one on forums like this, that helps. I trust you have heard about the Summit Charcoal Grilling Center. The cooking grate is 24 inches across, it has everything the Performer has and MUCH MORE. It comes at a price but I think it's worth it.

Yes, I would put my classic beef rub on those steaks. 2 teaspoons kosher salt 1 teaspoon granulated garlic 1 teaspoon freshly ground black pepper 1 teaspoon smoked paprika 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin Happy grilling~

Okay, can we just give Dwain a free cookbook now? Just kidding. On the more serious side, thanks for taking the time to post a comment. I hope my new book will treat you and your with just as well -- if not better. Here is a preview: http://newamericanbarbecue.weber.com I still hope you win a...

Hey! Thanks for the questions, Chuck. I am more of a low-and-slow guy with the big meats full of connective tissue. I find that if you cook them too high, the meat tightens up before the collagen melts. So for brisket and pork shoulder, I like about 225-250 degrees. For ribs and chicken, I cook...

My go to is water. I mean, it IS a water smoker. The water helps a lot with regulating a steady temperature and with humidity, which is good for lots of things ... like the smoke ring. I fill the ring about three-quarters with briquettes. Then I pour a full chimney of lit briquettes on top. Then...

First of all, thank you, Richard. It really means a lot to me that you invest so much in my books and recipes. I am grateful for that. When I get a new grill like a Master Touch, I usually fire it up with a chimney of charcoal, as DaveW says, and cook up some fatty sausages over direct heat...