Recent content by Mac Mayhew

HI Jamie, I've thoroughly enjoyed your books over the years and have probably learned more about grilling from them than any other resource. So, I was excited to hear that you are coming out with another book this spring, and will look forward to using it a great deal. With grilling becoming...

Hi Jamie, I have enjoyed your books over the years and probably own about every one of them. I can honestly say that your books have taught me more about grilling than anything else I can think of and for that I say thank you. While I like aspects of all of them, the two that have helped me...

Hi Jamie, I have enjoyed all of the insight and expertise you have provided many of us over the years in your cookbooks, and appreciate your time here. A question (or questions) I've wondered about is the why-- Why do you think there has been such as interest in higher end charcoal grills...

I've been to Scott's BBQ a couple of times. Excellent! There is a similar place in NC called Skylight Inn in Ayden. I believe that folks from both places have cooked together in contests fairly recently. I agree that using the water pan in the WSM works quite well and results in excellent...

I've had some family things come up and haven't been able to try it yet. I'm still interested in trying this method, and see if there are any real differences in taste. I'm sure it will be a little more effort to keep the fire under control.

Thanks for the input. I may give this a try. I'm familiar with indirect vs. direct and know when to use what. However, since the meat would be so far from the coals if you direct grilled on the top rack of the WSM (maybe 2 feet or so), I think that the risk of flare ups would go down...

Has anyone tried to smoke a Boston Butt directly on their WSM by removing the water pan completely? Because the grate is so far above the coals, I can't imagine that burning it will be an issue. I ask because most authentic barbecue places around here actually cook their shoulders with direct...

Thanks Chris!

Hi Kevin, Hopefully it's not too late to see if you have an opportunity to respond to my question. I appreciate all of your insight so far during this Q and A. Thanks!

Hi Kevin, I have enjoyed your blog and appreciate your taking time to answer questions here. I'm curious about your thoughts on how grilling will change/grow in the future. In the past few years, Weber has offered a variety of accessories that reflect some of the changing trends as more...

I have learned a great deal from your cookbooks and appreciate your taking the time to answer questions. I have a question concerning taste: when smoking food on a smoker, a charcoal grill, or a gas grill, do you notice much difference in the taste of the food in the end? My own experience...

According to prices I've seen locally, the Performer w/o the gas assist is $279 while the Platinum is $249. Unless Weber lowers the price of the Platinum -- say to $199 or so -- I can't imagine why anyone would ever choose a Platinum over the Performer. If the prices don't change, my guess is...

I've owned a 18.5 WSM since the newer versions have come out with the thermometer a few years ago. I absolutely love the thing and have used it fairly extensively since I got it. Like others have said, the much larger water pan has been problematic on longer cooks, as it impedes access to...

I'm from NC and will try pretty much any wood. Having said that however, most of the BBQ places use either hickory or oak wood, or a combination of the two. You sometimes see pecan wood used, and sometimes apple, but the places I've been rarely use them. But like a said, in my backyard...

Great question, but not necessarily something that is easy to answer. Keep in mind that there is no difference in cooking abilities of these grills -- they'll cook the same. I'll give you a couple of things to think about: 1) How much space do you have? Obviously the Performer takes up...