Help with Weber Smokey Joe

[mwillis]

For grilling I have been using gas for years. It's just too convenient, but I recently bought a Weber Smokey Joe. It seems to be the perfect size for me and my wife. I think a kettle would be too much for cooking two steaks, chops, etc.

I have cooked about 5 times so far, and I'm getting better, but I'm really just looking for some tips on using it. My biggest problem is getting the temps right. My fire seems to be either too hot or to cool.

What I'm doing is using about 1/2 to 3/4 of a chimney of lump, and burning until the big flames die out and there is a little bit of a gray crust on the coals. he bottom and top vents are completely open during the cook.

Last night I tried a little different method. I prepared the colas the same way, except I maybe dumped the coals into the grill a little sooner. Then I put more lump on top of that and let it burn about 5 minutes. Then I put the lid on, went inside to get the chops and put them on the grill. That worked pretty well, but I had a hard time managing hot and cool spots. I had to move the chops around too much to cook them evenly.

Any suggestions you have to make my learning curve a little shorter are appreciated.

I may get a chance to work on my technique in a week or so. I'm working out of town on a start-up of a fertilizer plant. I'll be working nights, so I think it will be pretty laid back. I'm planning on taking the grill with me and cooking for the guys a little.

Thanks,
Mike

[shotgun]

Hey Mike, I have had one of the little smokey-joe's for I guess at least 8 years. I love mine, it works well with that bottom and top vent setup. What i do is chimney the coals until they all are grey before dumping them in, I think this gives you a better start point to guage your heat, rather than adjusting as the coals heat up,

Keep in mind that I only use mine for quick cooks like Burgers, dogs, and steaks. When doing something that takes a while I opt for one of my other cookers. I usually operate mine with the vents half open for burgers and dogs and wide open for a quick sear on steaks (like mine PINK) for the convience, grilling small quick meals and durability it's hard to beat that little grill

Joe

[J0K3R-X]

I agree with mwillis! I had one "Smokey-Joe" for a couple of years but my wife sold it in a garage sale, I almost cried! She wonders why steaks just don't taste the same anymore... That little thing was the bomb - Oh well!