weber smokey joe

Boom! I cut out the entire bottom of the stock pot, using the disk as the heat deflector, have a drip pan under the cooking grate. So far so good, holding rock steady at 250 for the past hour. Will kick it up to 350 for another few hours to burn off any coatings etc... than prolly toss some...

I'm Joey from Gloucester MA. I co own a lobster company with my cousin Frank. We're third generation fish/lobster dealers. After about 30 hours of charcoal grill research and being set on buying a Weber Premium Kettle until I discovered the STOK Drum charcoal grill. The tipping point for me...

I first post here, hello to everyone. Have been using the WSJ for about three years to grill steaks, burgers, fish, vegetables and the like but never tried to slow cook anything on it as I always thought it was too small to try to keep the temperature low but for long time. From what I read in...

I found this at the Swap Meet yesterday, $5.00!!! Looks like it was manufactured in 1983. Maybe used 1/2 a dozen times, the under side of the lid has never seen smoke. Thought it would be good for trips to the park What do you all think, Score?