i bought a smokey joe back in november. it sat in the laundry room for a long time. i honestly just overlooked it, i thought it was too small and didnt think i could do more than sausages and dogs on it.
well... my son saw the box a couple of months ago and deemed it his "baby grill". he begged and begged me to put it together so he could cook on it too. he is four so i was very hesitant. but i finally put it together, with him helping of course. that night we made dogs and sausages. i was surprised at the heat it kept up and the sausages came out nicely.
didnt do much else on it though. like i said, i just really doubted it... the small area between coals and food. the small vent on the bottom. the varying opinions i had read on it.
well... for Easter i bought a whole pork loin. i cut off one end of it leaving us with about 6lbs for Easter sunday and a small 3lb roast that i didnt know what to do with. i was going to brine it but forgot.... ugh.
on monday i wanted to throw it on the grill, but couldnt see firing up the 22 for such a small roast.
i decided that it was small enough to play with on the smokey joe.
i cut it in half just for space reasons. then i put the two pieces on the SJ along with a long meaty/fatty piece i had trimmed off the loin the day before.
i did a quick sear of the two pieces... then put them on either side indirect with the trimmed piece laying in the middle indirect as well.
i checked them after about 45 minutes... rotated them then left them for another hour or so.
when i checked the temps they were between 140 and 145. so i pulled them.
they looked nice... and when i cut into them... SUPER, SUPER moist. i am talking better than the pork loins i have made on the 22. i checked the temps again because i was unsure about doneness just based on how juicy they were and still a bit pink. but sure enough they were at 145 by now.
everyone commented on how these were better than easter sundays pork loin.
if youre still reading this... i sincerely apologize for doubting the Smokey Joe!!!
gotta try some other stuffs on the smokey joe!
well... my son saw the box a couple of months ago and deemed it his "baby grill". he begged and begged me to put it together so he could cook on it too. he is four so i was very hesitant. but i finally put it together, with him helping of course. that night we made dogs and sausages. i was surprised at the heat it kept up and the sausages came out nicely.
didnt do much else on it though. like i said, i just really doubted it... the small area between coals and food. the small vent on the bottom. the varying opinions i had read on it.
well... for Easter i bought a whole pork loin. i cut off one end of it leaving us with about 6lbs for Easter sunday and a small 3lb roast that i didnt know what to do with. i was going to brine it but forgot.... ugh.
on monday i wanted to throw it on the grill, but couldnt see firing up the 22 for such a small roast.
i decided that it was small enough to play with on the smokey joe.
i cut it in half just for space reasons. then i put the two pieces on the SJ along with a long meaty/fatty piece i had trimmed off the loin the day before.
i did a quick sear of the two pieces... then put them on either side indirect with the trimmed piece laying in the middle indirect as well.
i checked them after about 45 minutes... rotated them then left them for another hour or so.
when i checked the temps they were between 140 and 145. so i pulled them.
they looked nice... and when i cut into them... SUPER, SUPER moist. i am talking better than the pork loins i have made on the 22. i checked the temps again because i was unsure about doneness just based on how juicy they were and still a bit pink. but sure enough they were at 145 by now.
everyone commented on how these were better than easter sundays pork loin.
if youre still reading this... i sincerely apologize for doubting the Smokey Joe!!!
gotta try some other stuffs on the smokey joe!
