Using a Weber Smoky Joe for the first time. Tips? Tricks?

[71-South]

Hey All,

I just got a new Weber Smoky Joe off of Craigslist to take camping. The only charcoal "grill" I've ever used has been my LBGE, though.

I'm just planning on steaks and burgers for the weekend - no smoking.

Does anyone care to share some Smoky Joe tips and tricks with a Smoky Joe newbie?

For example, how should I set up the top and bottom vents? How many briquettes should I use? Brand? Should I stick a thermometer through the vent? If so, what temp should I shoot for? Where do babies come from?

Thanks,
Bret

[Fat Guy]

steaks and burgers need no lid. charcoal should be just 1 layer on bottom. you are grilling, no need for thermometer. steaks should be medium rare, and burgers the same.

[71-South]

What foods would need the lid? Do you leave the bottom vent closed or open it part or all of the way?

Thanks,
Bret

[Bbq Bubba]

http://www.easyfreesmileys.com/smileys/free-cool-smileys-32.gif (http://www.easyfreesmileys.com/get-free-smiley-code/32.html)

[71-South]

That's beautiful, Bubba. What does it mean?

[zydecopaws]

Actually, just about all foods are improved with the lid (at least in my experience) as it keeps grease from flaming the outside without cooking the inside.

Vent adjustments vary based on how hot you want your fire, whether you are cooking directly over the coals, or indirect off of them. Amount of charcoal will vary based on what you are cooking and which size of Smokey Joe you have.

Burgers and steaks work best directly over the coals. Chicken, brats, sausages, hot dogs, and MOINK (IMO) work best indirect, and can be moved over the coals for the last few minutes for nice grill marks and/or crisping. Pork is a tossup depending on the cut and how much patience you have.

I am fortunate enough to have 3 Smokey Joe Platinum models, which I don't think they make anymore. They are bigger than the Silver and Gold models, and have a different vent configuration. I took two of the to the park on Memorial Day (http://noexcusesbbq.com/archives/1533) and cooked for about 30 people; they work great for camping too. I take them instead of a stove and use them for breakfast, lunch, and dinner.

[BFoster]

Heck, the only good advice I think you'l get is, cook it fast and hot! ;-)

They're wicked little grills...just seem to be made for 4 or less.

[Fat Guy]

a smokey joe is simply just a small grill. I have done a rack of baby backs on it. grilling is hot and fast. just some practice will help. learn the cook time between a 1 inch steak and a 1 1/2 inch steak and a 2 inch steak. burgers from a 1/4lbs to 3/4lbs. when you can get them the way you like them you'll know the smokey, the way I do.

[71-South]

Thanks All. I'll fire it up this weekend and see how it goes.

[Moose]

I've actually used the smoky joe as a smoker before with chicken, fish, and Pork Tenderloin. I put coals on one half of the grate and cooked indirect for a while(along with some smoking chips), then finished the meat off on the hot side. Kept vents about 1/2 open for the indirect, and all the way open for the finishing sear. Worked great! As for burgers and steaks, cook hot and fast. If you place your coals on one half of the grate, you can sear them nicely and then finish them with indirect heat with the cover on. The problem with the Smoky joe is the size - you can only fit 2, maybe 3 burgers using this method. It's a great little grill for about 4 good sized burgers or steaks if you are grilling direct. Keep the vents 3/4-to wide open for burgers and steaks.

On another note, when I go camping, I take my own grill grate ( a rectangular porcelian coated grill grate) and cook my food over a bed of hot coals. I make sure my coals are primarily from hardwoods, which burn hotter and much longer than Pine. Orange, Eucalptus, and oak all have served me well on camping trips where I cooked over open coals. Most camping spots I've been to have metal fire rings, so I just arrange some rocks within the ring to balance the grill on before I light the fire. Once the wood has burned down and I have a really hot bed going, I place the grate on the rocks and start grilling. The best tri-tip and chicken I've ever had was cooked this way on camping trips...which reminds me it's time to go camping soon!

[1fastf7]

Actually, just about all foods are improved with the lid (at least in my experience) as it keeps grease from flaming the outside without cooking the inside.

Vent adjustments vary based on how hot you want your fire, whether you are cooking directly over the coals, or indirect off of them. Amount of charcoal will vary based on what you are cooking and which size of Smokey Joe you have.

Burgers and steaks work best directly over the coals. Chicken, brats, sausages, hot dogs, and MOINK (IMO) work best indirect, and can be moved over the coals for the last few minutes for nice grill marks and/or crisping. Pork is a tossup depending on the cut and how much patience you have.

I am fortunate enough to have 3 Smokey Joe Platinum models, which I don't think they make anymore. They are bigger than the Silver and Gold models, and have a different vent configuration. I took two of the to the park on Memorial Day (http://noexcusesbbq.com/archives/1533) and cooked for about 30 people; they work great for camping too. I take them instead of a stove and use them for breakfast, lunch, and dinner.
What he said.

[aquablue22]

71 -South, visit the Weber website and surf around, they provide a ton of information and it's a lot of fun wo see what you'll be moving into next!

[Divemaster]

I agree with all of the above... The only thing I would add is that when doing steaks, I like to cook them as follows over a single (or a little bit more) layer of coals. BTW, both sets of vents are wide open:

Start| Put Steaks on
1:30 | After 1 minute 30 seconds rotate the steak 45 degrees
3:00 | After another 1 minute 30 seconds flip the steak
4:30 | After 1 minute 30 second on the second side rotate 45 degrees and cover
6:30 | After 2 minutes covered, remove from the grill and allow to rest for 3 minutes.
9:30 | Dig in!

The steak should be just about medium-rare to medium...

Hope this helps!

[thirdeye]

I might have to break my Smokey Joe out of the warehouse this weekend I really enjoy using it.

I use the lid most of the time.... One thing I do for some things is lay a couple of stainless rods across the bottom for the lid to sit on. Then I get a little gap all the way around.

[Hachie Qer]

I cook on mine all the time since it is just me and my better half. I've found that there tends to be a hot spot on the side that the lid vent is on. I presume this is due to increased air flow through the coals below the vent. I have learned to rotate the lid or cook the wife's meat on that side(she likes it well done). I have both vents wide open except for thin fish filets and for that I close the top vents halfway.

I always use the lid too to avoid flare ups.

[Divemaster]

I always use the lid too to avoid flare ups.

Fire Good!!! I too use the lid to control flare ups, but I also like to use the flare ups to flavor the food... (kinda like Shane's Brisket, only edible)...

[Hachie Qer]

Arrrr, Arrrrr, Arrrr!!! Fire!!!

http://www.bbq-brethren.com/forum/images/avatars/fire01.gif (http://www.bbq-brethren.com/forum/member.php?u=8632)http://www.bbq-brethren.com/forum/images/avatars/fire01.gif (http://www.bbq-brethren.com/forum/member.php?u=8632)http://www.bbq-brethren.com/forum/images/avatars/fire01.gif (http://www.bbq-brethren.com/forum/member.php?u=8632)


Ok, point taken. On some meat. I prefer not to flare up on a nice thick salmon filet.:icon_sick

:cool:

[Divemaster]

Arrrr, Arrrrr, Arrrr!!! Fire!!!

http://www.bbq-brethren.com/forum/images/avatars/fire01.gif (http://www.bbq-brethren.com/forum/member.php?u=8632)http://www.bbq-brethren.com/forum/images/avatars/fire01.gif (http://www.bbq-brethren.com/forum/member.php?u=8632)http://www.bbq-brethren.com/forum/images/avatars/fire01.gif (http://www.bbq-brethren.com/forum/member.php?u=8632)


Ok, point taken. On some meat. I prefer not to flare up on a nice thick salmon filet.:icon_sick

:cool:

It's not how big your fire is, it's how you use it... lol

[mbshop]

i use mine more and more. i use it to smoke my fatties. yummmmm. great little thing and i think it is underused. many times i have cooked on my large kettle and then later slapped my forhead and thought i shoulda just used the sj.

[wlh3]

I love my SJ. Allways bank my coals on one side, vents wide open and the lid is used. Great for all kinds of stuff. When I use my BBq skewers, no grate and lid. Bottom vent closed:icon_bigsmil