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You may find that you already have the best solution.... If you are getting good que why change your technique? Especially if you hate wasting food and money. You won't get any cheaper fuel than Kingsford...

I just guestimated what I wanted to cook, two buts. I think my distances are from the steamer wring to the 2nd rack 5" from the second rack to the top 4-5". The third rack sits almost flush with the top, and that gives me about 2-3" of clearance under the lid. One thing you need to know...

Expanded metal isn't needed if you: 1. Buy the SJG, not the SJS. (You won't need a charcoal ring) 2. Use Briquetts (To big to fall down the charcoal grate) 3. Put big pieces of lump down first, THEN put down the smaller pieces. (Will keep the smaller pieces from falling through the grate) Save...

I used store bought mojo, and I couldn't really taste it. The chicken I made with it was tender and juicy, but had no character. I marinated it for 15+ hours, How much flavor does Mojo add the food? Thanks.... Jay

Thanks Justin. That's my first cook on the gold and know if I kept the air tunnel the coals would stay lit. I will try it with more coals the next time I do ribs/butt/brisket...

I bought both my sjs (new) and sjg for $20 on craigslist. I agree an 11 - 12" pie pan is good option, all you need is something to buffer the direct heat/flame. The difference for our purpose is that the SJS has the air holes on the bottom. While this is great for grilling, its not a good...

Just finished smoking a 8lb chicken on the small smoker using the SJG bowl instead of the SJS. The SJG is the way to go, no question. Fire burned the entire time. No charcoal ring, no ash can, and I used briquettes, which put out a lot more ash. Add to that there are 4 bigger air intake...

Couple of thoughts... 1. The steamer insert will work. But you need to know how you are going to handle the drippings when you cook. 2. The bottom will get smoky and dirty if you don't cut it out. This is only an issue if are worried about where you are going to set it down. 3. I like...

Not sure yet... thinking about smoking a chuck roast.

No no problems yet. It just keeps track of the temp at the top. I picked up an SJG, and I am going to give that a shot this weekend. I want to do a turkey breast, but might do a chuck roast... I am WAY interested if I can get 300+ degrees with the sjg and the vent holes on the side vs <250...

Roger, How long did it take to cook? Did you have to add fuel? And what was your average temp?

I picked up the gold!! Can't wait to try it out i have a big hunk of chuck roast i want to smoke. I will document it in the big thread this week.

I have been using a silver but the ash issue is a real concern. You will need to put a can in the SJS or use the gold. I think I have a line on an SJG, so if I get it I will cook a Turkey breast or something in it to compare it to the SJS. But having the airholes on the side, and being able...

I was using it as a rule of thumb, but of course you are right Kevin. So I would expect it to take about 8 hours or so to be done. My short time cooking butts says it takes about 8 - 10 hours to cook 20lbs of butt on a kettle. If I am at 225 - 300 ...

Its like this, If you have one 6lb butt it will take 6 hours. If you have two 6 lb butts it will take 12 hours. The reality is that it will most likely take less than that, but that's your rule of thumb. Total amount of meat is what is used.

Let me clarify this a bit... I generally don't touch the buts at all. I will check the temps at about 3 hours. And then every 2 hours until we are getting close. If needed I will rotate the meat. But I generally won't open the kettle unless I see the temp dropping below 250. And that's...

Between 3:45 and 4 hours at 200-225, according to the lid mounted thermometer.

I agree with adding fuel, totally a non issue. And super simple. If all you have to do is add fuel every 4 hours you are set. So far the biggest limitation is the ash control/build up. There just isn't a lot of room for ash in the bottom of the SJS. Which may make the SJG a better cooker for...

Yep have done it several times, and the main reason its ok is because pork but is real forgiving. You have to build your fire specifically for a long smoke. (I use a fuse method to do it). I have done overnights (6 hours), and I have done daytime cooks. If you keep in mind that even if the...