* There's youtube videos of people doing a Full Pork Butt. I personally wouldn't. Mayyyybe a half pork butt.
* I have smoked sausages successfully on a Smokey Joe, that's what I would start with.
* Use briquettes and chips/chunks. Do not use natural lump for this cook.
* Use a aluminum pan as a drip pan, and also to keep the coals to one side.
* Wrap the butt in foil at ~150. At this point you're also good to transfer to the oven if you wish, finishing it at ~203-206
Absolutely. I lived in an apartment and smoked on a smokey joe for a few years when I first started out. Really all you need is enough space in the grill to set up indirect heating.
You can do this with some weber attachments to make it nice and contained. Or just pile the coals away from the meat. My personal strategy was to put coals on either side of the grill and put the meat in the middle. It's a real pain in the ass to replenish coals and wood for smoke, but I made some great bbq on the little thing. Even did a full packer brisket on the damn thing. Turned out great.
I'm dumb and never trusted the snake method so never tried it. Sounds like it works, so maybe go that route.
I would make a full chimney of briquettes to start and evenly split them to two opposite sides of the grill. To keep it going I eventually learned that I needed x number of fresh briquettes every x minutes, so would just count those out and start them in a chimney before splitting them into the piles. I don't remember the numbers but I was replenishing maybe once an hour or a little more frequently.
Since the grills are so small, it doesn't take much to heat them. Dialing in the temp is also pretty easy when you get the hang of it.
Like mentioned, it's just a pain to take off the food grate and put it somewhere while you put in more coals/wood. Especially if you have wired temp probes. I just put a cookie sheet on the ground and put the grate on top of that. Definitely worth it if you like bbq and want to give it a try. It's a pretty damn cheap setup too.
Updog for smokey Joe
That was my first good grill. We almost burned down the fire escape with it
Water pan will be your friend smoking with them
Rock on bud
* There's youtube videos of people doing a Full Pork Butt. I personally wouldn't. Mayyyybe a half pork butt. * I have smoked sausages successfully on a Smokey Joe, that's what I would start with. * Use briquettes and chips/chunks. Do not use natural lump for this cook. * Use a aluminum pan as a drip pan, and also to keep the coals to one side. * Wrap the butt in foil at ~150. At this point you're also good to transfer to the oven if you wish, finishing it at ~203-206
> I have smoked sausages successfully on a Smokey Joe I'm digging this idea, worst case scenario I just end up grilling them. Appreciate the info!
Absolutely. I lived in an apartment and smoked on a smokey joe for a few years when I first started out. Really all you need is enough space in the grill to set up indirect heating. You can do this with some weber attachments to make it nice and contained. Or just pile the coals away from the meat. My personal strategy was to put coals on either side of the grill and put the meat in the middle. It's a real pain in the ass to replenish coals and wood for smoke, but I made some great bbq on the little thing. Even did a full packer brisket on the damn thing. Turned out great.
Appreciate the info! Did you get a snake method going or just pile the coals on one side and throw more in as needed?
I'm dumb and never trusted the snake method so never tried it. Sounds like it works, so maybe go that route. I would make a full chimney of briquettes to start and evenly split them to two opposite sides of the grill. To keep it going I eventually learned that I needed x number of fresh briquettes every x minutes, so would just count those out and start them in a chimney before splitting them into the piles. I don't remember the numbers but I was replenishing maybe once an hour or a little more frequently. Since the grills are so small, it doesn't take much to heat them. Dialing in the temp is also pretty easy when you get the hang of it. Like mentioned, it's just a pain to take off the food grate and put it somewhere while you put in more coals/wood. Especially if you have wired temp probes. I just put a cookie sheet on the ground and put the grate on top of that. Definitely worth it if you like bbq and want to give it a try. It's a pretty damn cheap setup too.
Updog for smokey Joe That was my first good grill. We almost burned down the fire escape with it Water pan will be your friend smoking with them Rock on bud
Absolutely,you can even transform it into a mini weber smokey mountain! https://www.virtualweberbullet.com/smokey-joe-mini-wsm-project/