im thinking about buying this but i live in an apartment and i want to know if i can place it on top of my stove and turn on the fan..please advise me to my inbox or respond to this comment ...thanks
Picknshoot, yes. If you are having trouble with the coals staying lit, leaving the lid off will allow more oxygen to get to the coals which will solve your problem.
Getting mad trying to grill on mine. charcoal keeps getting chocked out even with dampers all the way open. I'm using Royal Oak natural lump charcoal. I've always had good results using it with my old grill. Should briquettes work better with the lid down?
@bmackfw I was just thinking of my smokey joe earlier. After the harsh winter I really miss the charcoal flavor on any meat especially chicken and pork; beef is good but cooks fast so it's tough getting a serious pink ring (indicative of great barbecue) on it.
I've only recently discovered the direct/indirect heat method of barbecuing and it's definitely the way to go. Chaka's MMM sauce and Mr. Yoshida's are my favorite marinades.
@sauceykat I don't eat charred food regularly on purpose but some foods really taste good charred. Just keep in mind that the sun has been linked to cancer too. My point is fear can be healthy and not - some people fear dying while others fear never having *really* lived at all. Maybe the key is in moderation.
@joefileman Oh, I totally agree. I love my meat nice and charred, it just has more...flavour. It is linked to cancer, but not exactly directly (more to oxidants, as opposed to antioxidants, which can lead to cancer), but in moderation I'm sure is fine.
@joefileman ...besides, if you live long enough, you're gonna get cancer eventually anyways. While it's a good idea to be as healthy as possible, sometimes you just can't avoid it no matter what you do. Ya gotta live your life, right?
@sauceykat You do have to live your life :). Back around the time when I graduated from the university I had some obvious realizations like "nobody gets away from life alive." LOL. Fairly recently I've had some less obvious realizations such as how decisions are rarely simply about what is right or wrong but rather making a fairly good compromise - living life is all about making compromises you can live with. :) It's a variation of all things not black or white, rather shades of gray.
I grew up in the Philippines and am very much Pinoy. My understanding is that Mang Tomas translates to Mister/Mr. Thomas. Uncle in tagalog is Tito e.g. Tito Tomas. Anyway, the Mang Tomas sauce is amazing with grilled pork or chicken. I saw Anthony Bourdain's No Reservations Philippine episode and it reminded me of the MT sauce, that episode made me hungry LOL; fresh crab, shrimp, pork... yummy.
hmm no wonder i had trouble with the coals not cooking as hot asthey should be. they were resting on the bottom directly. i just found the charcoal grid on amazon for $6.99 and ordered it. thanks
i just got a smokey joe silver. how do you keep yoru charcoals to the side? looks like you have another grid under the top one? i didnt receiver 2 grids in my order
There are supposed to be two grills: top one for cooking and another smaller one for the charcoal. The charcoal is not supposed to rest on the bowl directly! Anyway, when you find the smaller grill (which I hope you do, if not contact Weber), use about 30+ pieces of charcoal briquettes - stacking them to one side is simple.
im thinking about buying this but i live in an apartment and i want to know if i can place it on top of my stove and turn on the fan..please advise me to my inbox or respond to this comment ...thanks
chalaca82 3 weeks ago
Picknshoot, yes. If you are having trouble with the coals staying lit, leaving the lid off will allow more oxygen to get to the coals which will solve your problem.
phildo864 1 month ago
Getting mad trying to grill on mine. charcoal keeps getting chocked out even with dampers all the way open. I'm using Royal Oak natural lump charcoal. I've always had good results using it with my old grill. Should briquettes work better with the lid down?
picknshoot 10 months ago
@picknshoot I use Kingsford briquettes.
joefileman 10 months ago
Great tip on moving the coals to one side! Thanks I'm going out to BBQ me some chicken on my smokey joe right now
bmackfw 11 months ago
@bmackfw I was just thinking of my smokey joe earlier. After the harsh winter I really miss the charcoal flavor on any meat especially chicken and pork; beef is good but cooks fast so it's tough getting a serious pink ring (indicative of great barbecue) on it.
joefileman 11 months ago
when you sear the chicken always put skin side down
TheBorn2bwild 1 year ago
I've only recently discovered the direct/indirect heat method of barbecuing and it's definitely the way to go. Chaka's MMM sauce and Mr. Yoshida's are my favorite marinades.
Mystifier122 1 year ago
Damn you charred it! Youre only supposed to sear it for a couple mins on each side, then use indirect to cook it all the way...
mrhenderson 1 year ago
you're not suppose to eat the burnt part , it's cancerous. How could it taste good when it looks burnt.
willieyt 1 year ago
@willieyt The chicken is yummylicious. With regards to the burnt part just think of it as grill lines like those on a steak.
joefileman 1 year ago
@joefileman although I love the burnt parts, @willieyt is right--they are high in oxidants and apparently have been linked to cancer :-(
sauceykat 1 year ago
@sauceykat I don't eat charred food regularly on purpose but some foods really taste good charred. Just keep in mind that the sun has been linked to cancer too. My point is fear can be healthy and not - some people fear dying while others fear never having *really* lived at all. Maybe the key is in moderation.
joefileman 1 year ago
@joefileman Oh, I totally agree. I love my meat nice and charred, it just has more...flavour. It is linked to cancer, but not exactly directly (more to oxidants, as opposed to antioxidants, which can lead to cancer), but in moderation I'm sure is fine.
sauceykat 1 year ago
@joefileman ...besides, if you live long enough, you're gonna get cancer eventually anyways. While it's a good idea to be as healthy as possible, sometimes you just can't avoid it no matter what you do. Ya gotta live your life, right?
sauceykat 1 year ago
@sauceykat You do have to live your life :). Back around the time when I graduated from the university I had some obvious realizations like "nobody gets away from life alive." LOL. Fairly recently I've had some less obvious realizations such as how decisions are rarely simply about what is right or wrong but rather making a fairly good compromise - living life is all about making compromises you can live with. :) It's a variation of all things not black or white, rather shades of gray.
joefileman 1 year ago
@joefileman Amen to that. Besides, delicious charred chicken is so worth the minimal "risk" lol
sauceykat 1 year ago
oil that grate brother
poppamonk 1 year ago
@poppamonk if you actually read the instruction manual it says to oil the chicken, no tthe grate...unless you like fire hazards
mrhenderson 1 year ago
@poppamonk the grate oiled will be no fire hazard. it will help the food from sticking.
poppamonk 11 months ago
are you pinoy and did you know mang tomas means uncle thomas
koolkat214 2 years ago
I grew up in the Philippines and am very much Pinoy. My understanding is that Mang Tomas translates to Mister/Mr. Thomas. Uncle in tagalog is Tito e.g. Tito Tomas. Anyway, the Mang Tomas sauce is amazing with grilled pork or chicken. I saw Anthony Bourdain's No Reservations Philippine episode and it reminded me of the MT sauce, that episode made me hungry LOL; fresh crab, shrimp, pork... yummy.
joefileman 2 years ago
yeh and you could say that mang as uncle too
koolkat214 2 years ago
hmm no wonder i had trouble with the coals not cooking as hot asthey should be. they were resting on the bottom directly. i just found the charcoal grid on amazon for $6.99 and ordered it. thanks
bradyischamp 2 years ago
i just got a smokey joe silver. how do you keep yoru charcoals to the side? looks like you have another grid under the top one? i didnt receiver 2 grids in my order
bradyischamp 2 years ago
There are supposed to be two grills: top one for cooking and another smaller one for the charcoal. The charcoal is not supposed to rest on the bowl directly! Anyway, when you find the smaller grill (which I hope you do, if not contact Weber), use about 30+ pieces of charcoal briquettes - stacking them to one side is simple.
joefileman 2 years ago
Nice vid man =P, it look sooo nice xD
onetimexxx 2 years ago
Thanks! It was a tasty treat. :)
joefileman 2 years ago