So, I bought a Smokey Joe (14"?) on a whim a couple of years ago and have pretty much never used it for cooking. (I think I once tried to sear a steak on it with mediocre results.) I actually cannibalized the charcoal grate for my tandoor, but it's cheap to replace. Does anybody here actually cook stuff in a Smokey Joe who can suggest some things it's good for cooking? It's the only Weber product I have ever owned.
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Burgers and dogs. I’ve done steaks on them, too. Don’t skimp on the charcoal just because the bowl is smaller.Comment
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Instead of burgers--sliders, instead of Hot Dogs--Vienna sausages, You got the idea
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I don't have a Smokey Joe but a cheap 14 inch kettle I bought many moons ago after watching food channels on smoking food. My first attempt was a complete disaster and that was the only time I had used it.
My daughter did use it when she moved out and it ended up in the garage when she moved back. The useless unnecessary drivle above has nothing to do with the fact that I now use it solely for smoking cheese and a stand when lighting my chimney.
Thanks for indulging me.
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Burgers, pork burgers and other quick grilling jobs during the week. Takes less than a chimney of charcoal, which can nearly always be snuffed out and reused next time. Also good for camping, tailgating, etc. when you need something small and portable.Comment
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I used mine when we are camping/traveling. I made a "WSM" out of it using a tamale steamer (instructions can be found all over the internet) and carry that also. So when we travel I have a nice grill and a vertical smoker that take up very little room. Despite 3 other Weber's, 2 large Oklahoma Joe's, Pit Boss, and 36 inch Blackstone I still turn to my little Smokey Joe for a quick steak or burgers and dogs.Comment
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I was at a BBQ Competition a few years back and Harry Soo did chicken, ribs, pulled pork and brisket on Smokey Joes, just to show it could be done.Comment
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I thought it was obvious? It is for checking the box off for that "I just saw a grill for less than $40 and I didn't pass it up." I'm surprised many of us don't have two or three of them.
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I generally like a bigger stage, like my 22. But my little 14 has had some good performances.Comment
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2 things:
Burgers etc.
Shorter smoke of small thing (a fillet of salmon)
oh and one more - use it to reverse sear steaks when I do 1-2.Comment
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Yes... for shorter things. You only need ~6 briquettes and you can't do long cooks but for fish, etc that takes under 2 hours? Sure. The problem with longer cooks is that you can't put in too many coals or it gets too hot. You can do a narrow snake arc (1 briquette next to another, not 2).
It's why I like reverse searing when it's just me. it gets to temp quickly, you end up only using 6-8 coals. Now I sear inside on cast iron because to do the lower temp reverse sear, I've only got ~6 coals.
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My Sj 18" is taking up that dreaded space under my small prep table that was good for nothing or bags of potting soil. I also use it to store the discarded parts of the Fire butler that I purchased with my 22" kettle.Comment
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Let's see here...- Paleo Italian meatballs
- Chicken breast
- Lamb chops
- Wangs
- Pork fajita kebabs
- Couple of half-slabs of BBRs (tip of the hat to BabyBackManiac for the homemade diffuser plate mod)
- Reverse sear ribeyes
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I'd walk 25 Miles for some of that even though "my feet are hurtin' mighty bad".Comment
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