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Am thinking someone here might like this deal.. http://sfbay.craigslist.org/eby/hsh/5292701538.html Disclaimer: no affiliation with seller

http://sfbay.craigslist.org/sby/hsh/5261824805.html Just saw it advertised. Have nothing to do with it.

$2.4 choice packer 12-14#, Smart & Final, San Jose CA. Priced yesterday.

All you want to do is reduce the amount of volume left to the charcoal, so a brick or two to one side will work. There's plenty of paths for air to get to the charcoal. The bricks aren't blocking the air intake holes, and can flow in all three dimensions to the charcoal.

Why not just throw some bricks in the charcoal ring to take up some of the volume? I use the $0.25-0.5 red bricks from HD, and have had no problems with breakage.

I'm w/ Dave and think it's Mesquite, smell and spark evidence. I've been through 3-4 bags of B&B oak and love it, low spark and mild smoke flavor.

In my experience, the gas go anywhere doesn't get very hot, even preheating for 10 mins. Most of the time I use it is on cold (50F) days in the wind on a picnic tables. It takes a while just to brown hot dogs. A wind break and longer preheat might have helped, but I went SJG, where I can get...

Better late than never... I use my camp dutch oven on family camping trips on wood fires. Yes, burning own wood for embers take a while. At home, I use my SJG as a fire pit and put the dutch oven in there. I use lump or briqs. Have done fried chicken (wings), gumbo, and coq au Vin, etc in...

Ribs will take between 4-6 hrs depending on BB or spares and their particular cut/weight. Half a charcoal ring of unlit coals and started w/ 1/3 weber chimney (read/search Minon Method) will be more than enough fuel. I'm a waterless guy, just foil the waterpan and another layer above that...

Those ribs look pretty good to me too. I prefer non-foiled ribs for a better bite. They still get tender w/o the foil. Just use a toothpick to see if it'll slide though the meat with very little resistance. I've done Chinese/dim sum style cut spares w/ char ski sauce on the SJG in about 3...

+1 for another layer of foil above the saucer to catch drippings. I don't think a pie pan will be big enough to keep the saucer clean.

Thanks for another "Duh! Why didn't I think of that" moment. Love this place.

When I started this journey, I used newspaper with cooking oil, but didn't like all the smoke. Went to paper towels for a couple of years, much cleaner. Recently, another member mentioned using an alcohol stove. Bottom half of a soda can and some rubbing alcohol later, haven't turned back...

Welcome to the asylum! Congrats on a great first cook. Here's to more in the future.

OK, I'll be the one to say I dislike the flavor with briquettes, and even more so with the popular blue brand and their all natural version. I've been an enthusiast for TJ/Ranchers (all natural briqs) for a while, but a recent experience with oak lump completely turned me around. I'm also...

Gerald, any chance of finding fruit wood (apple, cherry, maple) in your area that you could chunk yourself? Might be a better source of wood than the store's chips. That being said, I'm clueless of the tree types in your area.

Went car camping recently and did coq an Vin, beef stew w/ wine, and jambalaya in a dutch oven on a wood fire. At home I use the dutch oven and the SJG as the fire pit. Pre-cut the vegetables and separate per dish. Pre cut the meat and freeze the meat, or just keep cold. I pre-measure out...

For me, started off with the 18wsm. Next went to the Smoke Joe (as travel grill) but have since used it for smoking small 3-4# roasts. Now, I am using a 22 kettle for larger stuff (slabs of ribs and brisket). Haven't found the need for building the mini (but have been intrigued reading about it...

The thermometer is off. To my way of thinking, it's not useful when cooking until tender unless using it as a probe to poke for tender. Thermometers are good when cooking to temp for say a steak, lean roast (pork loin), or chicken.

Would you happen to be using water in the water pan? To get longer burn times lose the water. Some use a foiled Terra cotta pot saucer sitting in a foiled water pan. Some use just a double foiled water pan (my pref). In either method the layer of foil on top w/ depression to catch the...