Please nix the music. It makes the video almost unwatchable.
@DougWeaver-vn2ot18 күн бұрын
Very informative video. I just got a smokey joe and needed ideas on how to use it. I haven't cooked on a charcoal grill for over 30 years. I have been using smokers. Keep the videos coming.
@donnynevins8376Ай бұрын
Unwatchable with horrible music
@josephkapelewski92482 ай бұрын
For the add ons to get more cooking space --- Just get a Jumbo Smokey Joe. Just got one to replace my old burnt out Joe. Can't wait to do BBQ later this week.
@dustamust2 ай бұрын
one of the best videos ever. lets see more of em
@Cream_of_sum_yung_gai4 ай бұрын
The portable has the side vents so ash doesn't fall out when you move it, but the side vents don't work very well. I went back to the original that has the bottom vent and the ash catcher and use a strap to hold it together when moving it.
@GONZOFAM710 ай бұрын
The dual layer idea is pretty good. I was going to make the tamale pot mod for small items to smoke but I think this will do it.
@paulj965711 ай бұрын
Background music is awful.
@KatMa664 Жыл бұрын
You can get a cast iron grate but it won’t have the charcoal access hinge. You can add a thermometer on top.
@dougharlow6037 Жыл бұрын
A way to make a charcoal basket or divider for 14" Weber Smokey Joe. Great video. Thanks
@bluelinebbq8711 Жыл бұрын
I generally just use a foil loaf pan and bend it to act as a divider. To make a charcoal basket could probably be done using this same type of foil pan but would require some cutting. I will try to figure out a way to make an easy charcoal basket and if I do, I’ll make an updated video. Hope this helps.
@portalkeeper978 Жыл бұрын
What do you do when adding more charcoal? I use a compact Weber chimney starter and unfortunately you can’t fit much charcoal in it in one go. How do you light the next batch of charcoal before placing it inside the grill?
@bluelinebbq8711 Жыл бұрын
For a quick cook like steaks or burgers I use a chimney starter most of the time and won’t usually need to add coals. For a longer indirect cook when I bank all the coals on one side, I’ll usually add a couple briquettes every 30 minutes or so to make sure I can maintain temp and not run out of fuel. Having the hinged grate makes this super simple. Hope this helps.
@nodak911 Жыл бұрын
Go Sioux!!
@bluelinebbq8711 Жыл бұрын
Growing up in North Dakota and being a hockey player made me a Sioux fan at a young age!!
@ariefahmedshaik7292 жыл бұрын
Thanks for the tutorial , I have been using my hands all these days to spread the charcoal after it was lit .
@HK-qj4im2 жыл бұрын
A grilling Maestro
@tarquinbullocks17032 жыл бұрын
Genius! These are brilliant tips and tricks. From a bbq beginner, many thanks, my friend.
@olofwimhed74712 жыл бұрын
Great ideas! Thank you so much ✨🇸🇪
@thomasbeck83262 жыл бұрын
Hey what's up I bet that you never thought someone would be watching your video a year later. I started watching it and I thought some dumb old hick has gotten himself a GoPro and now wants to be a movie star. But I actually watched the whole thing and found it to be very informative. It was easy listen to and easy to follow. I'll have to look and see if you've made any more videos since the one here anyway good work
@bluelinebbq87112 жыл бұрын
Thanks for watching! We’re glad you found some helpful tips from it. We will be posting more videos this summer.
@georgecurtis64632 жыл бұрын
Why are you leaving the meat side vent open doing offset cooking ? Ps, this is not a smokey joe, it's a smokey joe gold. Smokey Joe's require differant ways of cooking and dealing with ash, etc.
@bluelinebbq87112 жыл бұрын
Thank you for watching and commenting. Meat side vent use is to hopefully get the heat to travel in the grill a little bit more. With suck a small cooking area the hope is that it will create a little bit more of an even heat. It may not work but something we are trying out. When doing it this way, the top vent should be closed.
@georgecurtis64632 ай бұрын
@@bluelinebbq8711sorry, I did not catch your answer earlier. To me opening the side and closing the lid vent kind of defeats what you are trying to do. Just my thoughts based on my experiance using a gold. But hey, if it works for you , great.
@artbykcappadona51662 жыл бұрын
Sometimes I just want to cook a couple chicken breasts. I hate to waste all that charcoal. So can I just make a tiny pile of charcoal and have it still produce enough heat. Otherwise I have to get an even smaller habachi.
@bluelinebbq8711 Жыл бұрын
If you were to light 15 briquettes and set the grill up for indirect cooking, you should be to get 350-400 degrees on the indirect side which is a good temp for chicken.
@artbykcappadona51662 жыл бұрын
Can you buy a lid handle by itself? BTW the side vents are better. It’s very hard to adjust the vents when the grill is hot.
@oWASTINGTIMEo2 жыл бұрын
I added a bottom vent to my smokey Joe premium and then attached a small, long machine bolt to the the one side of said vent so that you can use it as a handle and it works awesome
@Baker39392 жыл бұрын
Thanks for this. I was looking for review on this lil grill because I got it at work for a company x mas present. I learned a few things. I've always put more charcoal on one side vs one side. Your tips make sense and I think you should do more videos!
@bluelinebbq87112 жыл бұрын
Thanks for watching the video and we’re glad you enjoyed it. Hope you’re enjoying your Smokey Joe. It’s a great little grill. If you have any suggestions on videos you would like us to attempt, please let us know. Whether it be more modification style videos or if you’d like to see some recipe videos, we’re always wanting to make new content and share our experiences with others.
@loutondacoast2 жыл бұрын
Hey there fella, you've got some good ideas, but there is one thing that concerns me, and that is you are using aluminum foil in the fire area of your cooker. Long time ago they use to use/manufacture aluminum pots and pans for cooking. These were phased out when they realised the aluminum was causing toxic fumes and gasses to be released into the food and as a consequence people were being poisoned from the toxins. You use a piece of aluminum as a divider in the heat bead rack, and terracotta dish wrapped in foil as well. Try using a length of hardwood as a divider (cut a tree branch to length) and a round of hardwood ( chainsaw a bit of small tree trunk or branch) instead. Leave them in a bucket of water, they'll never catch fire, until you need to use them. The added benefit is that you'll get some timber smoke off the hardwood that adds to the flavour of your meat. We use Blackbutt here in Australia. Good strong smoky taste. Also try throwing some hardwood chips into the heat beads for extra SMOKE !!
@jaymecollier91062 жыл бұрын
how about a thermometer to keep an eye on grill temps
@bluelinebbq87112 жыл бұрын
Great question! With such little space inside the grill, it’s tough to find a way and a spot to get a thermometer in it and not lose too much cooking area. The three best options(in my opinion) are mounting a permanent dial thermometer into the lid, using an electronic temperature probe connected to the cooking grate, and a kitchen dial thermometer placed in the hole of the exhaust damper in the grill lid. We like to use the TIP TOP TEMP temperature control device when using the Smokey Joe to smoke or reverse sear. Hope this helps.
@Immigrantlovesamerica2 жыл бұрын
I needed a charcoal grill, didnt have the money for a nice grill. Found a smokey joe for $30. Best decision Ive ever made.
@bluelinebbq87112 жыл бұрын
It is a great little grill. Works great for cooking small meals. Hope you continue to enjoy it. Thanks for watching the video.
@Immigrantlovesamerica2 жыл бұрын
@@bluelinebbq8711 :)
@bobfenili56702 жыл бұрын
Hi ! Great video. What size terra-cotta bowl did you use for the Smokey Joe please?
@bluelinebbq87112 жыл бұрын
Thanks for watching the video and sorry for the late response. It is a 6” terracotta pot base.
@doppleganger0073 жыл бұрын
Whoever gave this video a thumbs down deserves dried out well-done steak for the rest of their lives. Awesome video
@bluelinebbq87113 жыл бұрын
Thank you! We’re glad you enjoyed it.
@birdsndog5932 Жыл бұрын
It was helpful.
@liveoutdoors851210 ай бұрын
Naw..they deserve the charcoal it’s smoked with lol
@dontupdateifitworks.4244 ай бұрын
see the vents & aluminum pans next to the 450°F heat? ---???7😵💫😵🥴😭
@txfieros3 жыл бұрын
I added the bottom daisy wheel and pan to my Smokey joe premium. The side vents were a joke….especially if you wanted to get some good hot coals for searing. That lower vent mod made my Smokey joe super versatile. I also have an extruded metal ring that the charcoal grate sits in and then I have a 12 inch pizza stone I use as a deflector sitting over the ring for indirect cooking. Works awesome.
@bluelinebbq87112 жыл бұрын
That sounds like a great set up you’ve got! Please share some pictures for everyone looking for different ways to modify their Smokey Joe grills.
@francescopiana6514 Жыл бұрын
I'm totally agree with you, it's a no-sense the side vents higher than carchoal (cold air should enter under charcoal). I don't understand why weber changes vent design, cause in old previus model of the Smokey joe it was in the bottom
@portalkeeper978 Жыл бұрын
Man I gotta do that. How did you drill the holes for the daisy wheel? And are you saying you completely cover the coals with the pizza stone?
@txfieros Жыл бұрын
@@portalkeeper978 yes. 5 holes. One for the daisy wheel screw and 4 larger ones for the air vents. Despite using masking tape to carefully drill with lubricant, over time cracks have developed coming from the large holes partway up the bowl. My joe being lime green it’s a bit visible but if it was black you’d probably never notice. It was worth it though. Yes…completely covers the coals….it’s an extruded metal ring that the charcoal grate sits in and the pizza stone is just big enough to sit on top of it. Air comes in under the coals and then put the sides of the ring and around the food on top. You can’t fit more than one layer of charcoal, but what do you expect for small cooker. Pretty cool for such a small little grill.
@skeeto6913 жыл бұрын
awsome vid!! 👍👌 what size are the charcoal grates?
@bluelinebbq87113 жыл бұрын
I’m not exactly sure but I think they are 9 or 10 inches. They are available at most places that carry Weber products.
@bobbywyllie94863 жыл бұрын
Great video and excellent ideas to try. Thank you for posting this. It's very helpful.
@princevinny00733 жыл бұрын
😃😊 OMG you video is the best i never know grilling theys so much complexity that goes into dis no wonder why i coudnt get my grill to start i spred my coal all over and just lite a paper :P i didnt know u have to stack em on one side then they will start to light up :D 🙂😊 your the best
@beamadd55153 жыл бұрын
Great video! So many good ideas! P.S. No more "tip top" available. Boo. Any suggestions for alternatives?
@bluelinebbq87113 жыл бұрын
tiptoptemp.com/ Here is a link to their website. Last I heard, they are still available and now sold with hardware for whichever type of grill it is being used with. Thanks for watching the video and glad you liked it!! Hope some of these grilling methods will help you on your next cook.
@mythilitos3 жыл бұрын
Do you have a simple version to use in a weber smokey joe.
@bluelinebbq87113 жыл бұрын
Cooking in that small space, you will want a seasoning low in sugar, mainly because it will be hard to avoid hot spots and direct cooking so a seasoning with a lot of sugar will burn easily in those conditions. My suggestion would be to season your ribs with Kosmo’s Q Dirty Bird. Hope this helps.
@PartyUpLive3 жыл бұрын
I have the Weber Smokey Joe Gold. The one with the vents on the side and the locking handle. I modded it by adding the vents on the bottom, changed the ash catcher using two cheap pie pans, one for dumping the ash, the other just sits there to hold it. I LOVE IT. Best of both worlds. I also got the GrillGrates for the Smokey Joe. They work out amazingly well because they allow you to cook on the entire surface without needing a hot/cool zone. I am thinking of adding a small lid thermometer. I also modded my Jumbo Joe and 22 Performer and made a few upgrades. Unfortunately I don't make YT videos so can't show anyone but I thought about making a post somewhere with a few pictures to help others out. Thanks for the videos. I may try that snake method for fun.
@Xryujfdjd3 жыл бұрын
Can you send me a picture how it looks? I have a similar one fire gets extinguished once I put the lid back. My email is [email protected] you!
@PartyUpLive3 жыл бұрын
@@Xryujfdjd @Saran Hi. Sorry never got a notification for your reply. So do you have the Smokey Joe Gold? The one with the side vents and locking handle, but no vents on the bottom?
@Xryujfdjd3 жыл бұрын
@@PartyUpLive hello..thanks for the reply..Yes I have Smoky Joe with side vents.once I put the lid it no longer works .heat reduces.I am thinking it is because of vents.no bottom vents. And it has vents where handle was attached.
@PartyUpLive3 жыл бұрын
@@Xryujfdjd OK cool. Yeah bottom vents will definitely fix that. It's pretty easy to do with a drill and a step still bit. My Smokey Joe is put away at the moment, but I can send you a list of everything you'll need. -Step drill bit. I used cutting oil too. -marker -masking tape -you'll need to order the bottom vents. I used the ones for a regular Weber. -I also use two cheap pie pans. I'll work on getting a picture for you.
@bluelinebbq8711 Жыл бұрын
We have the Smokey Joe Grill Grates as well but have not used them yet. Let us know what you think of the snake method. We like to use Royal Oak or Ridge charcoal to help the briquettes interlock with each other. Lighting 4-6 coals and placing them in the grill to get the snake started will allow for the max burn time.
@daveolson50423 жыл бұрын
one of the best no bs videos ive seen. well done!
@bluelinebbq87113 жыл бұрын
Thanks! Glad you enjoyed it.
@shudson15613 жыл бұрын
Great vid, useful tips, thank you. But why that background music? It's such a distraction.
@bluelinebbq87113 жыл бұрын
Thanks for watching the video! We’re just trying some new things with the way we’re making videos. We greatly appreciate your opinions and suggestions.
@alfredoplata3 жыл бұрын
Great vid bro, i love my wsj
@bluelinebbq87113 жыл бұрын
Thanks for watching the video! We love the WSJ as well.
@bruceloethen4803 жыл бұрын
blue line for a simple safer way to light your smokey joe check out youtube charcoal bullseye
@bluelinebbq87113 жыл бұрын
Thank you for the suggestion. I looked it up and it looks like a pretty cool way to fire the coals.
@bruceloethen4803 жыл бұрын
Blueline, check us out on Kickstarter
@cherryanchorbbq73643 жыл бұрын
Great video! I’ve done 3 comps so far, thinking of adding a chubby 3400 to my arsenal. Do you run one for comps? And if so do you cook anything else in if? Trying to do if it is a good investment
@bluelinebbq87113 жыл бұрын
We have used the Chubby 3400 for competition and had great success. We like it most to cook pork butts and ribs. I would suggest to look at the new Chubby G3. It’s more expensive than the 3400 but has more cooking space. Let us know if we can offer anymore assistance or if you have any more questions. Thank you for checking out the video!
@cherryanchorbbq73643 жыл бұрын
@@bluelinebbq8711 I’d like the G3 better but just doesn’t work for us right now. How many racks would can you cook in the 3400 for comps? Assuming you trimmed to 10 bones.
@bluelinebbq87113 жыл бұрын
I usually only cook 4 racks for competition. You can fit 12 racks total on it. I prefer to put the ribs sideways on the cooking grates. There is radiant heat coming off the the walls of the cook chamber. If you put them in the long way they tend to get quite a bit more bone pull back on the sides of the ribs that are close to the walls and I don’t want that. You will need to rotate the cooking grates as there is about a 50 degree difference from the top grate to the bottom one, hotter on the top when cooking with water in the water pan. Hope this helps.
@bluelinebbq87113 жыл бұрын
One more thing, if you decide to use this recipe, you may want to cut back on the Dirty Bird Hot. The last ribs I cooked got a little spicy. That may be what you want depending on which part of the country you are in. I might try to replace it with Dirty Bird and see how they come out on my next cook.
@cherryanchorbbq73643 жыл бұрын
@@bluelinebbq8711 thanks for the great info! Do you run bbq guru or anything it? I have one for my 22.5” WSM but in the chubby seems like it doesn’t need much adjustments. Yeah I actually have dirty bird hot, gives great color but I don’t use much of it due to the heat. In in USA, California to be exact
@vachicoff-roadcooking66973 жыл бұрын
Wow those ribs look amazing great video
@bluelinebbq87113 жыл бұрын
Thank you! We appreciate you taking the time to watch our video and hope you enjoyed it!
Was that a St Louis cut when you started or a whole rack?
@bluelinebbq87114 жыл бұрын
Eric Padgett it was a St Louis cut. I cut them all the way to the longest bone for competition(allows for better pull back on both sides of the bone) so that was the trimming I was doing in the video. Thanks for watching the video!
@wadeseitz61684 жыл бұрын
Great video Matt. I learned a lot and will use your instructions on my next rib cook.
@bluelinebbq87114 жыл бұрын
Wade Seitz thanks for watching!! Let us know what you think of the recipe when you try it. This flavor combo helped us win 2nd place at the ND BBQ Championship in 2019!
Пікірлер
Please nix the music. It makes the video almost unwatchable.
Very informative video. I just got a smokey joe and needed ideas on how to use it. I haven't cooked on a charcoal grill for over 30 years. I have been using smokers. Keep the videos coming.
Unwatchable with horrible music
For the add ons to get more cooking space --- Just get a Jumbo Smokey Joe. Just got one to replace my old burnt out Joe. Can't wait to do BBQ later this week.
one of the best videos ever. lets see more of em
The portable has the side vents so ash doesn't fall out when you move it, but the side vents don't work very well. I went back to the original that has the bottom vent and the ash catcher and use a strap to hold it together when moving it.
The dual layer idea is pretty good. I was going to make the tamale pot mod for small items to smoke but I think this will do it.
Background music is awful.
You can get a cast iron grate but it won’t have the charcoal access hinge. You can add a thermometer on top.
A way to make a charcoal basket or divider for 14" Weber Smokey Joe. Great video. Thanks
I generally just use a foil loaf pan and bend it to act as a divider. To make a charcoal basket could probably be done using this same type of foil pan but would require some cutting. I will try to figure out a way to make an easy charcoal basket and if I do, I’ll make an updated video. Hope this helps.
What do you do when adding more charcoal? I use a compact Weber chimney starter and unfortunately you can’t fit much charcoal in it in one go. How do you light the next batch of charcoal before placing it inside the grill?
For a quick cook like steaks or burgers I use a chimney starter most of the time and won’t usually need to add coals. For a longer indirect cook when I bank all the coals on one side, I’ll usually add a couple briquettes every 30 minutes or so to make sure I can maintain temp and not run out of fuel. Having the hinged grate makes this super simple. Hope this helps.
Go Sioux!!
Growing up in North Dakota and being a hockey player made me a Sioux fan at a young age!!
Thanks for the tutorial , I have been using my hands all these days to spread the charcoal after it was lit .
A grilling Maestro
Genius! These are brilliant tips and tricks. From a bbq beginner, many thanks, my friend.
Great ideas! Thank you so much ✨🇸🇪
Hey what's up I bet that you never thought someone would be watching your video a year later. I started watching it and I thought some dumb old hick has gotten himself a GoPro and now wants to be a movie star. But I actually watched the whole thing and found it to be very informative. It was easy listen to and easy to follow. I'll have to look and see if you've made any more videos since the one here anyway good work
Thanks for watching! We’re glad you found some helpful tips from it. We will be posting more videos this summer.
Why are you leaving the meat side vent open doing offset cooking ? Ps, this is not a smokey joe, it's a smokey joe gold. Smokey Joe's require differant ways of cooking and dealing with ash, etc.
Thank you for watching and commenting. Meat side vent use is to hopefully get the heat to travel in the grill a little bit more. With suck a small cooking area the hope is that it will create a little bit more of an even heat. It may not work but something we are trying out. When doing it this way, the top vent should be closed.
@@bluelinebbq8711sorry, I did not catch your answer earlier. To me opening the side and closing the lid vent kind of defeats what you are trying to do. Just my thoughts based on my experiance using a gold. But hey, if it works for you , great.
Sometimes I just want to cook a couple chicken breasts. I hate to waste all that charcoal. So can I just make a tiny pile of charcoal and have it still produce enough heat. Otherwise I have to get an even smaller habachi.
If you were to light 15 briquettes and set the grill up for indirect cooking, you should be to get 350-400 degrees on the indirect side which is a good temp for chicken.
Can you buy a lid handle by itself? BTW the side vents are better. It’s very hard to adjust the vents when the grill is hot.
I added a bottom vent to my smokey Joe premium and then attached a small, long machine bolt to the the one side of said vent so that you can use it as a handle and it works awesome
Thanks for this. I was looking for review on this lil grill because I got it at work for a company x mas present. I learned a few things. I've always put more charcoal on one side vs one side. Your tips make sense and I think you should do more videos!
Thanks for watching the video and we’re glad you enjoyed it. Hope you’re enjoying your Smokey Joe. It’s a great little grill. If you have any suggestions on videos you would like us to attempt, please let us know. Whether it be more modification style videos or if you’d like to see some recipe videos, we’re always wanting to make new content and share our experiences with others.
Hey there fella, you've got some good ideas, but there is one thing that concerns me, and that is you are using aluminum foil in the fire area of your cooker. Long time ago they use to use/manufacture aluminum pots and pans for cooking. These were phased out when they realised the aluminum was causing toxic fumes and gasses to be released into the food and as a consequence people were being poisoned from the toxins. You use a piece of aluminum as a divider in the heat bead rack, and terracotta dish wrapped in foil as well. Try using a length of hardwood as a divider (cut a tree branch to length) and a round of hardwood ( chainsaw a bit of small tree trunk or branch) instead. Leave them in a bucket of water, they'll never catch fire, until you need to use them. The added benefit is that you'll get some timber smoke off the hardwood that adds to the flavour of your meat. We use Blackbutt here in Australia. Good strong smoky taste. Also try throwing some hardwood chips into the heat beads for extra SMOKE !!
how about a thermometer to keep an eye on grill temps
Great question! With such little space inside the grill, it’s tough to find a way and a spot to get a thermometer in it and not lose too much cooking area. The three best options(in my opinion) are mounting a permanent dial thermometer into the lid, using an electronic temperature probe connected to the cooking grate, and a kitchen dial thermometer placed in the hole of the exhaust damper in the grill lid. We like to use the TIP TOP TEMP temperature control device when using the Smokey Joe to smoke or reverse sear. Hope this helps.
I needed a charcoal grill, didnt have the money for a nice grill. Found a smokey joe for $30. Best decision Ive ever made.
It is a great little grill. Works great for cooking small meals. Hope you continue to enjoy it. Thanks for watching the video.
@@bluelinebbq8711 :)
Hi ! Great video. What size terra-cotta bowl did you use for the Smokey Joe please?
Thanks for watching the video and sorry for the late response. It is a 6” terracotta pot base.
Whoever gave this video a thumbs down deserves dried out well-done steak for the rest of their lives. Awesome video
Thank you! We’re glad you enjoyed it.
It was helpful.
Naw..they deserve the charcoal it’s smoked with lol
see the vents & aluminum pans next to the 450°F heat? ---???7😵💫😵🥴😭
I added the bottom daisy wheel and pan to my Smokey joe premium. The side vents were a joke….especially if you wanted to get some good hot coals for searing. That lower vent mod made my Smokey joe super versatile. I also have an extruded metal ring that the charcoal grate sits in and then I have a 12 inch pizza stone I use as a deflector sitting over the ring for indirect cooking. Works awesome.
That sounds like a great set up you’ve got! Please share some pictures for everyone looking for different ways to modify their Smokey Joe grills.
I'm totally agree with you, it's a no-sense the side vents higher than carchoal (cold air should enter under charcoal). I don't understand why weber changes vent design, cause in old previus model of the Smokey joe it was in the bottom
Man I gotta do that. How did you drill the holes for the daisy wheel? And are you saying you completely cover the coals with the pizza stone?
@@portalkeeper978 yes. 5 holes. One for the daisy wheel screw and 4 larger ones for the air vents. Despite using masking tape to carefully drill with lubricant, over time cracks have developed coming from the large holes partway up the bowl. My joe being lime green it’s a bit visible but if it was black you’d probably never notice. It was worth it though. Yes…completely covers the coals….it’s an extruded metal ring that the charcoal grate sits in and the pizza stone is just big enough to sit on top of it. Air comes in under the coals and then put the sides of the ring and around the food on top. You can’t fit more than one layer of charcoal, but what do you expect for small cooker. Pretty cool for such a small little grill.
awsome vid!! 👍👌 what size are the charcoal grates?
I’m not exactly sure but I think they are 9 or 10 inches. They are available at most places that carry Weber products.
Great video and excellent ideas to try. Thank you for posting this. It's very helpful.
😃😊 OMG you video is the best i never know grilling theys so much complexity that goes into dis no wonder why i coudnt get my grill to start i spred my coal all over and just lite a paper :P i didnt know u have to stack em on one side then they will start to light up :D 🙂😊 your the best
Great video! So many good ideas! P.S. No more "tip top" available. Boo. Any suggestions for alternatives?
tiptoptemp.com/ Here is a link to their website. Last I heard, they are still available and now sold with hardware for whichever type of grill it is being used with. Thanks for watching the video and glad you liked it!! Hope some of these grilling methods will help you on your next cook.
Do you have a simple version to use in a weber smokey joe.
Cooking in that small space, you will want a seasoning low in sugar, mainly because it will be hard to avoid hot spots and direct cooking so a seasoning with a lot of sugar will burn easily in those conditions. My suggestion would be to season your ribs with Kosmo’s Q Dirty Bird. Hope this helps.
I have the Weber Smokey Joe Gold. The one with the vents on the side and the locking handle. I modded it by adding the vents on the bottom, changed the ash catcher using two cheap pie pans, one for dumping the ash, the other just sits there to hold it. I LOVE IT. Best of both worlds. I also got the GrillGrates for the Smokey Joe. They work out amazingly well because they allow you to cook on the entire surface without needing a hot/cool zone. I am thinking of adding a small lid thermometer. I also modded my Jumbo Joe and 22 Performer and made a few upgrades. Unfortunately I don't make YT videos so can't show anyone but I thought about making a post somewhere with a few pictures to help others out. Thanks for the videos. I may try that snake method for fun.
Can you send me a picture how it looks? I have a similar one fire gets extinguished once I put the lid back. My email is [email protected] you!
@@Xryujfdjd @Saran Hi. Sorry never got a notification for your reply. So do you have the Smokey Joe Gold? The one with the side vents and locking handle, but no vents on the bottom?
@@PartyUpLive hello..thanks for the reply..Yes I have Smoky Joe with side vents.once I put the lid it no longer works .heat reduces.I am thinking it is because of vents.no bottom vents. And it has vents where handle was attached.
@@Xryujfdjd OK cool. Yeah bottom vents will definitely fix that. It's pretty easy to do with a drill and a step still bit. My Smokey Joe is put away at the moment, but I can send you a list of everything you'll need. -Step drill bit. I used cutting oil too. -marker -masking tape -you'll need to order the bottom vents. I used the ones for a regular Weber. -I also use two cheap pie pans. I'll work on getting a picture for you.
We have the Smokey Joe Grill Grates as well but have not used them yet. Let us know what you think of the snake method. We like to use Royal Oak or Ridge charcoal to help the briquettes interlock with each other. Lighting 4-6 coals and placing them in the grill to get the snake started will allow for the max burn time.
one of the best no bs videos ive seen. well done!
Thanks! Glad you enjoyed it.
Great vid, useful tips, thank you. But why that background music? It's such a distraction.
Thanks for watching the video! We’re just trying some new things with the way we’re making videos. We greatly appreciate your opinions and suggestions.
Great vid bro, i love my wsj
Thanks for watching the video! We love the WSJ as well.
blue line for a simple safer way to light your smokey joe check out youtube charcoal bullseye
Thank you for the suggestion. I looked it up and it looks like a pretty cool way to fire the coals.
Blueline, check us out on Kickstarter
Great video! I’ve done 3 comps so far, thinking of adding a chubby 3400 to my arsenal. Do you run one for comps? And if so do you cook anything else in if? Trying to do if it is a good investment
We have used the Chubby 3400 for competition and had great success. We like it most to cook pork butts and ribs. I would suggest to look at the new Chubby G3. It’s more expensive than the 3400 but has more cooking space. Let us know if we can offer anymore assistance or if you have any more questions. Thank you for checking out the video!
@@bluelinebbq8711 I’d like the G3 better but just doesn’t work for us right now. How many racks would can you cook in the 3400 for comps? Assuming you trimmed to 10 bones.
I usually only cook 4 racks for competition. You can fit 12 racks total on it. I prefer to put the ribs sideways on the cooking grates. There is radiant heat coming off the the walls of the cook chamber. If you put them in the long way they tend to get quite a bit more bone pull back on the sides of the ribs that are close to the walls and I don’t want that. You will need to rotate the cooking grates as there is about a 50 degree difference from the top grate to the bottom one, hotter on the top when cooking with water in the water pan. Hope this helps.
One more thing, if you decide to use this recipe, you may want to cut back on the Dirty Bird Hot. The last ribs I cooked got a little spicy. That may be what you want depending on which part of the country you are in. I might try to replace it with Dirty Bird and see how they come out on my next cook.
@@bluelinebbq8711 thanks for the great info! Do you run bbq guru or anything it? I have one for my 22.5” WSM but in the chubby seems like it doesn’t need much adjustments. Yeah I actually have dirty bird hot, gives great color but I don’t use much of it due to the heat. In in USA, California to be exact
Wow those ribs look amazing great video
Thank you! We appreciate you taking the time to watch our video and hope you enjoyed it!
@@bluelinebbq8711 well I appreciate y’all 😊
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Was that a St Louis cut when you started or a whole rack?
Eric Padgett it was a St Louis cut. I cut them all the way to the longest bone for competition(allows for better pull back on both sides of the bone) so that was the trimming I was doing in the video. Thanks for watching the video!
Great video Matt. I learned a lot and will use your instructions on my next rib cook.
Wade Seitz thanks for watching!! Let us know what you think of the recipe when you try it. This flavor combo helped us win 2nd place at the ND BBQ Championship in 2019!
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