Smokey Joe

[BBQ Bob]

I just purchased a Smokey Joe gold to take a camping trip.  I think it is not up to par when it comes to cooking on a weber.  It just didn't cook at all.  There was no vents on the bottom to introduce air in to the grill.  It didn't heat up at all.  I'm pissed!

[HankB]

You did see the vents on the side, right? Apologies if that is a stupid question...

I've cooked on my Jumbo Joe a couple times now, most recently yesterday, and the side vents were sufficient. I only used half a mini chimney of lump and cooked 4 ears of corn followed by half a dozen brats and it worked fine. In fact, I had to close the side vents down to about half when I put the brats on since I didn't want too much heat.

I can also confirm that Cowboy Lump is now made from pieces of wood branches rather than lumber scraps.

[Duke]

I find a good way to use them is to let the charcoal really get going first. I have seen another guy that controls it by the side vents.

http://tvwbb.com/showthread.php?36343-How-I-made-my-SJG-hot

[bryanw21157]

I like the 'cut a big hole in the bottom and put the chimney in the hole' approach.  Cooks your food to a crisp, smoldering mass in no time     



seriously, I understand.  I use my SJ for my mini-wsm.  about all it's good for.

[edhead35]

In my opinion the silver bottom vent system works better than the gold side vent system for normal grilling. I have gotten superb results however on both grills. Because space is an issue if you need high heat let the coals spend more time in the chimney before the dump. My gold is exclusively a traveler and a mini wsm base, silver is my daily cooker. I use it regularly on my performer table for sides if the capacity calls for it.

[Bob BQ]

Bob, we gotta do something about that name...  I did a triple take, thinking "I didn't post anything about a Smokey Joe....".