I've had a Smokey Joe silver for a while now and have used it for a variety of things - as a fire box for an ECB with the legs reversed, as a stand on which to light charcoal, and to finish off chicken cooked on the WSM to crisp the skin before bringing it in to serve.
However, since I almost always cook for three or four, plus some extra for lunch the next day, I generally cook on my vintage Performer, or, occasionally my Weber gasser. Tonight, however, I was just cooking for one so I hauled the little Smokey out from under his cover, sat him on the Performer table, dropped in a handful of once burned Wicked Good lump and hit it with my weed burner for a few minutes.
I was cooking a 2" NY Strip so I banked the handful of coals on one side. Everything got nice and hot and I dropped the steak over the hot coals, seared each side for about 3 minutes and then moved it over to the cool side for about 12 minutes. The temp when I pulled it was about 120. The dome temps on the SJS had been 450 plus - on just a handful of charcoal.
I pulled the strip, closed the vents on the SJS and went inside to eat. The steak was perfect. Joe was cool in about 30 minutes and had burned hardly any of the handful of lump I used to cook.
This summer, my wife and daughters will be scattered a little more often and I know what I'll be using to do my nightly grilling for one.
Heck, I may even save enough on charcoal to start thinking seriously about that 22" WSM I've been lusting over!
This part of the forum doesn't get too much traffic, so I just decided I would share my experience with my Smokey Joe.
Do you have a Smokey Joe story to share?
Pat
However, since I almost always cook for three or four, plus some extra for lunch the next day, I generally cook on my vintage Performer, or, occasionally my Weber gasser. Tonight, however, I was just cooking for one so I hauled the little Smokey out from under his cover, sat him on the Performer table, dropped in a handful of once burned Wicked Good lump and hit it with my weed burner for a few minutes.
I was cooking a 2" NY Strip so I banked the handful of coals on one side. Everything got nice and hot and I dropped the steak over the hot coals, seared each side for about 3 minutes and then moved it over to the cool side for about 12 minutes. The temp when I pulled it was about 120. The dome temps on the SJS had been 450 plus - on just a handful of charcoal.
I pulled the strip, closed the vents on the SJS and went inside to eat. The steak was perfect. Joe was cool in about 30 minutes and had burned hardly any of the handful of lump I used to cook.
This summer, my wife and daughters will be scattered a little more often and I know what I'll be using to do my nightly grilling for one.
Heck, I may even save enough on charcoal to start thinking seriously about that 22" WSM I've been lusting over!
This part of the forum doesn't get too much traffic, so I just decided I would share my experience with my Smokey Joe.
Do you have a Smokey Joe story to share?
Pat