DMSinTexas
Knows what a fatty is.
I am on my fifth or sixth cook with the new Weber Jumbo Joe and I am still very impressed. This weekend I went "low and slow" with a 3 lb chuck roast.
I placed 10 lit briquettes and some hickory on a pile of banked coals and set the top and bottom vents to 50% open. The dome ran real steady at around 265F. At the three hour mark I added another 10 unlit briquettes and knocked a few ashes off. Here is the chuckie at 3 hours...
The chuck got four hours in smoke and three in foil. After seven hours the Jumbo was still holding at 265F. It turns out the Jumbo can be one serious little smoker!!
Here is the chuckie at the end.
Thanks for looking!
I placed 10 lit briquettes and some hickory on a pile of banked coals and set the top and bottom vents to 50% open. The dome ran real steady at around 265F. At the three hour mark I added another 10 unlit briquettes and knocked a few ashes off. Here is the chuckie at 3 hours...
The chuck got four hours in smoke and three in foil. After seven hours the Jumbo was still holding at 265F. It turns out the Jumbo can be one serious little smoker!!
Here is the chuckie at the end.
Thanks for looking!