pinkelephant
Full Fledged Farker
- Joined
- Dec 23, 2010
- Location
- Mode, IL
When I lived in Texas, My ex and I went over-the-road trucking. We were based out of San Antonio but traveling thru all the states and Canada (89-91). I threw this little grill on board (below). it's built like a tank but small. I cooked 100% mesquite branches in it. about half way thru the cooking, the fire would go out and you would have to re-light it and start again, but the food was outstanding! It had the fire dept called on it in Ohio because of how much smoke it put out (another story). After I left TX, my Eagle pass mesquite supply ran out and I went back to charcoal in an old smokey.
I missed the way that cooked, so when I saw a Smokey Joe Silver, I thought of burning pure mesquite chunks in it. I did a quick impulse buy.
T-Bones over mesquite chunks
First I got Mary stir-frying some "kicked up corn"
Then, I loaded the weber chimney with mesquite chunks.
I dumped the chunks too soon and had to get the fire going better before I started cooking
I had to get a taste of Big Ron's bbq sauce on there, but it was real good without it. Plenty of smoke
I love to cook like this. I miss it. you have to work for it a little but it pays back in awesome food. I love the smokey joe but I wish I read about the ash vent clogging before I bought it. I would have paid extra for the Gold version
Then I bought a Smokey joe gold and did the following mod to the silver:
I put UDS style vents on it with 1/2" parts and a 7/8ths hole cutter.
I ran the outside nut as far up the nipple as it would go by hand, then I put rtv on the nut to seal the fitting from the outside. I then tightened the inside nut TIGHT. with a screwdriver and hammer.
I opened all vents. fired it up and left the bottom open and one UDS vent open on the windy side. it worked great.
now for the test:
Round 1 was chicken. I seasoned with Lowry's seasoned salt and threw it on.
I was working on a solar powered deer blind and had a friend flip the chicken after about 15 mins. I asked him if any pieces looked like they were cooking too fast. he said they all looked good. I went over 15 minutes later and found some of it was burning on the bottom and had already burnt on the top before he flipped it.
They were good enough to eat and everything else came out awesome.
A little Big Ron's sauce on top..
"Marv's kicked up corn" inspired side. Frozen corn, Rotel, cumin, chili powder, a cut up seranno from the garden.
Round 2, beef and chicken burgers. Montreal steak seasoning on the beef and Big Ron's original on the chicken.
the chicken was a little dry. I need to play with that. There has to be a way to juice up the chicken.
beef
chicken
home made salsa, using some SUPER hot serannos from the garden
I missed the way that cooked, so when I saw a Smokey Joe Silver, I thought of burning pure mesquite chunks in it. I did a quick impulse buy.
T-Bones over mesquite chunks
First I got Mary stir-frying some "kicked up corn"
Then, I loaded the weber chimney with mesquite chunks.
I dumped the chunks too soon and had to get the fire going better before I started cooking
I had to get a taste of Big Ron's bbq sauce on there, but it was real good without it. Plenty of smoke
I love to cook like this. I miss it. you have to work for it a little but it pays back in awesome food. I love the smokey joe but I wish I read about the ash vent clogging before I bought it. I would have paid extra for the Gold version
Then I bought a Smokey joe gold and did the following mod to the silver:
I put UDS style vents on it with 1/2" parts and a 7/8ths hole cutter.
I ran the outside nut as far up the nipple as it would go by hand, then I put rtv on the nut to seal the fitting from the outside. I then tightened the inside nut TIGHT. with a screwdriver and hammer.
I opened all vents. fired it up and left the bottom open and one UDS vent open on the windy side. it worked great.
now for the test:
Round 1 was chicken. I seasoned with Lowry's seasoned salt and threw it on.
I was working on a solar powered deer blind and had a friend flip the chicken after about 15 mins. I asked him if any pieces looked like they were cooking too fast. he said they all looked good. I went over 15 minutes later and found some of it was burning on the bottom and had already burnt on the top before he flipped it.
They were good enough to eat and everything else came out awesome.
A little Big Ron's sauce on top..
"Marv's kicked up corn" inspired side. Frozen corn, Rotel, cumin, chili powder, a cut up seranno from the garden.
Round 2, beef and chicken burgers. Montreal steak seasoning on the beef and Big Ron's original on the chicken.
the chicken was a little dry. I need to play with that. There has to be a way to juice up the chicken.
beef
chicken
home made salsa, using some SUPER hot serannos from the garden