Robert McGee
TVWBB Gold Member
This has been a very demanding day for me and the wife - nothing serious but just flat tiring. We happened to have some chicken legs in the fridge and I REALLY wanted to try out the Jumbo Joe, so... Jerk Chicken it is. I used one of the Performer Baskets and filled it with one Mini-chimney full of lit. I used a disposable aluminum pan under the chicken.
My new "Target" Jumbo Joe:

I fired it up and checked the temperature through the top vent with a digital thermocouple after a few minutes:

My wife brined the chicken then marinated in the the Walkerswood Mild (mixed 50/50 with EVOO) slurry - on the grill:

After the chicken was on about thirty minutes, I started saucing every five minutes to build up layers of flavor. Fifty minutes and off it came. I must apologize - I ate one of the legs before plating

Here's a closeup of a finished leg just before I ate it:

The flavor was all that I hoped for. Just before pulling it, I hit it for about 30 seconds a side over the extremely hot direct fire. It added just a bit of char that thoroughly deepened the flavor profile.
I am a VERY happy camper with my new Jumbo Joe. It will handle all that I need for picnics, etc. It would be near perfect for tailgating, as others have reported on here.
Note; We removed the skin before brining and marinating. The legs were pierced with a sharp paring knife to get the marinated flavor deep into the meat. I MUCH prefer my chicken naked, these days...
Keep on smokin',
Dale53
My new "Target" Jumbo Joe:

I fired it up and checked the temperature through the top vent with a digital thermocouple after a few minutes:

My wife brined the chicken then marinated in the the Walkerswood Mild (mixed 50/50 with EVOO) slurry - on the grill:

After the chicken was on about thirty minutes, I started saucing every five minutes to build up layers of flavor. Fifty minutes and off it came. I must apologize - I ate one of the legs before plating


Here's a closeup of a finished leg just before I ate it:

The flavor was all that I hoped for. Just before pulling it, I hit it for about 30 seconds a side over the extremely hot direct fire. It added just a bit of char that thoroughly deepened the flavor profile.
I am a VERY happy camper with my new Jumbo Joe. It will handle all that I need for picnics, etc. It would be near perfect for tailgating, as others have reported on here.
Note; We removed the skin before brining and marinating. The legs were pierced with a sharp paring knife to get the marinated flavor deep into the meat. I MUCH prefer my chicken naked, these days...
Keep on smokin',
Dale53

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