I fill a small weber chimney with charcoal which is just enough. I move the charcoal over to one side for a direct and indirect zone. Place wood chips or chunks on the direct side grate and cook indirect for a few minutes while it is smoking, and then spin the grate around and reverse sear. This is great with steaks and hamburgers. When you only have a small meal it is better than the larger kettle as you use much less charcoal and it is easy to clean-up. When cooking indirect put some foil underneath to keep the bottom of the grill clean. I consider the SJ to be gourmet grilling. You do better with a wood handle, the plastic gets too hot.
Topic: Smokey Joe (Read 715 times)
