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Different strokes for different folks. But I would drill the holes first and see if you like it. (I didn't as it dirty and limits how much charcoal you can put in). If you don't like it, you can always cut the rest away and make the big hole. (My preference because its simple and clean.

Started prepping my ribs at noon. I had them in the smoker by 1:30 and by 7:15 they were ready. Wife surprised me with last minute request for grilled veggies. No problem, after a quick stir of the coals I had enough fire left over to grill some veggies. If all you need to do is smoke for...

I have spares on now... can't wait until 6pm. I won't touch the setup for the next 4 hours and when I pull the ribs they will pretty much be done.

I gave away my last bag of blue so I wouldn't waste it. I go through about 3 - 4 bags of stubbs a month. I am done trying other charcoals, its stubbs or nothing for me...

Fill it up with lump. Then top it off with 1/4 of a Weber Chimney starter. I don't worry too much about it because I would rather have some lump leftover, then not have enough. Ralph's picture looks good to me. Jay

It would definitely make clean up a lot easier. Matter of fact I am going to start using a piece of aluminum in the bottom of my SJG. Thanks for sharing George, you always have something interesting. j

Stubbs is my favorite fuel. Consistant predictable, and as Tim said, burns hotter, longer and with less ash. I keep trying other types of fuel, but I always come back to stubbs... Stubbs was the first charcoal I used, and I keep thinking I can do better, I can't.

Thanks for the heads up John. I can't wait to try this out on a chicken later this week.

I use whatever I have which is usually Stubs or Royal Oak lump. There was a sale at Costco on Kingsford Competition Briquettes and I am using them now. As far as getting up to temp, I lite the number of charcoals I need to be at temp when I dump the charcoal. So I usually will light 1/3 a...

I used the second one. What is this 4th way of building a fire that keeps the oxygen away?

Tim, If you cut the BB in half and have three tiers you can get 6 racks in their. Swap the top and bottom racks after cooking for 2 hours... Jay

Barry, You are right. This smoker is really efficient with fuel. I don't know a family of 4-6 that's going to eat all the food an 18" and 22" smoker can cook. And a full bowl of charcoal will last at least 8 hours (a full bowl is about 1-1.5 weber chimney's worth of charcoal. Jay

I keep hearing that the SJG can't cook all that well. I used the SJG the other day and was able to get and keep a 400 degree fire for an hour. I used some old lump, and built my standard indirect fire. I built the fire so that it was in between both air intakes. Fire showed no signs of...

Yeah, it doesn't make sense to me either Glen. So long as air can get to your fire, you should be good.

Surprised to hear this, I have the carriage bolt on my smoker too, and could always use my hand. Mine isn't on as tight. But that's another reason to go with the gold for the smoker mod. And if I was going to grill with the sjg I would build the fire to one side so that air could always get...

I wouldn't be...

I saw that too, and since we are low smoking it shouldn't be a problem. You need 500 degrees for the ptfe's to release. Should be fine if not too close to the fire. j

Barry... Its soooo clean... Looking good and believe it or not you can get a third rack in there if you needed to at the very top. Love the big lipped pie plate... Jay

The holes in the bottom do work well. I used it in my first go around. The reason I cut the hole all the way out is because: 1. It left bigger stains in my kitchen when I set it down. 2. The bottom looked like it was wearing out pretty fast from the heat. I had MUCH bigger pieces cut out...

Couple of reasons I like the gold better. 1. Air holes are at the top where the fire is located. They can't be clogged so the air can always get to the fire. 2. All the ash that collects at the bottom, makes clean up super easy. 3. No mods to keep the SJS holes clean during cooking. 4...