Greetings! Got into smoking Bostons a couple months ago...been using my Broilmaster gas grill with its built-in smoke shutter, but keeping temps down (even with the lid propped open 1/2") is a challenge...the 8 hr slow cook, though, has cooked up some nice pulled pork!
Over the summer, saw a Smokey Joe mod on a camping trip, so a few google searches later, I ended up on this great site!
About to embark on a build...I have a (well used) SJG gathering dust in the garage. Found the IMUSA pot @ Target. My plans...
Questions
Thanks!
Over the summer, saw a Smokey Joe mod on a camping trip, so a few google searches later, I ended up on this great site!
About to embark on a build...I have a (well used) SJG gathering dust in the garage. Found the IMUSA pot @ Target. My plans...
- charcoal grate from a 18.5" grill at the bottom of the steamer. This grate just drops below the retaining rim in the steamer. I plan to sit the heat deflector on this.
- 14" cooking grill #1 on the retaining rim
- 14" cooking grill #2 on 3 bolts 4" below the steamer rim
Questions
- For the heat deflector, I can use either a 11.5" terra cotta liner or the 11" Zenker tart tin. I've seen mention of the terra cotta liner soaking up a lot of heat, making for a much slower rise in heat and consuming more fuel (see next question). Can anyone quantify the differences they've observed? Pros/Cons of either approach?
- Charcoal basket: Most of the write-ups show a basket the diameter of the charcoal grate, about 10"...I'm starting with a basket about 8" in diameter...how much cooking time difference might I see (using briquets to start)
Thanks!