Hi,

I shot one of these Smokey Joe grills (gold edition) manufactured by
Weber. No I tried to cook some cicken breast (wrapped with bacon and
sage) using the indirect method.

As always the coals where set-up in achminey glowing red. Now I have
the impression: Cover-on, the grill did not generate enough heat to
brown the breasts nicely. It seems to me, that there is not enough
oxigene in the grill to keep the coals in proper glowing, because I
removed the poultry and most of the briquette were only half way
burned down although all vents have been open all night long.

Any hints?

--
Carsten Sohn

Carsten Sohn wrote:

>Hi,
>
>I shot one of these Smokey Joe grills (gold edition) manufactured by
>Weber. No I tried to cook some cicken breast (wrapped with bacon and
>sage) using the indirect method.
>
>As always the coals where set-up in achminey glowing red. Now I have
>the impression: Cover-on, the grill did not generate enough heat to
>brown the breasts nicely. It seems to me, that there is not enough
>oxigene in the grill to keep the coals in proper glowing, because I
>removed the poultry and most of the briquette were only half way
>burned down although all vents have been open all night long.
>
>Any hints?
>
>
>
Use buckshot next time.

Bubba

--
You wanna measure, or you wanna cook?

On Sat, 04 Jun 2005 17:42:47 +0200, Carsten Sohn >
wrote:

>Hi,
>
>I shot one of these Smokey Joe grills (gold edition) manufactured by
>Weber. No I tried to cook some cicken breast (wrapped with bacon and
>sage) using the indirect method.
>
>As always the coals where set-up in achminey glowing red. Now I have
>the impression: Cover-on, the grill did not generate enough heat to
>brown the breasts nicely. It seems to me, that there is not enough
>oxigene in the grill to keep the coals in proper glowing, because I
>removed the poultry and most of the briquette were only half way
>burned down although all vents have been open all night long.
>
>Any hints?

Try less coals next time.

Larry wrote:

>On Sat, 04 Jun 2005 17:42:47 +0200, Carsten Sohn >
>wrote:
>
>
>
>>Hi,
>>
>>I shot one of these Smokey Joe grills (gold edition) manufactured by
>>Weber. No I tried to cook some cicken breast (wrapped with bacon and
>>sage) using the indirect method.
>>
>>As always the coals where set-up in achminey glowing red. Now I have
>>the impression: Cover-on, the grill did not generate enough heat to
>>brown the breasts nicely. It seems to me, that there is not enough
>>oxigene in the grill to keep the coals in proper glowing, because I
>>removed the poultry and most of the briquette were only half way
>>burned down although all vents have been open all night long.
>>
>>Any hints?
>>
>>
>
>Try less coals next time.
>
>
>
>
Less? I've had the same problem with my new Smoky Joe; not really hot
enough to sear a steak as well as I'd like and chicken breasts don't
come out like I'd expect. I've been loading the Weber chimney almost
full with lump, maybe half that?

JD

Hi,

JD wrote:
>Less? I've had the same problem with my new Smoky Joe; not really hot
>enough to sear a steak as well as I'd like and chicken breasts don't
>come out like I'd expect. I've been loading the Weber chimney almost
>full with lump, maybe half that?

I loaded mine half. That gives a double layer of coals around the
inner wall of the kettle. Than I placed one of these aluminium pans in
the middle for liquids dripping down. My first impression: the
ventilation wholes are in the wrong position! They are above the coals
and may be too small to provide sufficient airflow. On the other hand
it is hard to believe that Weber throws out a grill for years with an
obvious constructional flaw.
--
Carsten Sohn

On Sat, 04 Jun 2005 17:30:30 GMT, JD > wrote:

>Larry wrote:
>
<snip>
>>>
>>>Any hints?
>>>
>>>
>>
>>Try less coals next time.
>>
>>
>>
>>
>Less? I've had the same problem with my new Smoky Joe; not really hot
>enough to sear a steak as well as I'd like and chicken breasts don't
>come out like I'd expect. I've been loading the Weber chimney almost
>full with lump, maybe half that?
>
>JD


To me, it seemed a full chimney caused the ventilation to be blocked.
If half chimney does not work try the "B" things. It seems Webers
were designed for briquettes.

I have got kettle and Smokey Joe. Neither work well for searing
steaks.

"Larry" > wrote in message
...
> On Sat, 04 Jun 2005 17:30:30 GMT, JD > wrote:
>
> >Larry wrote:
> >
> <snip>
> >>>
> >>>Any hints?
> >>>
> >>>
> >>
> >>Try less coals next time.
> >>
> >>
> >>
> >>
> >Less? I've had the same problem with my new Smoky Joe; not really hot
> >enough to sear a steak as well as I'd like and chicken breasts don't
> >come out like I'd expect. I've been loading the Weber chimney almost
> >full with lump, maybe half that?
> >
> >JD
>
>
> To me, it seemed a full chimney caused the ventilation to be blocked.
> If half chimney does not work try the "B" things. It seems Webers
> were designed for briquettes.
>
> I have got kettle and Smokey Joe. Neither work well for searing
> steaks.

I've somewhat solved the problem on my large model Smokey Joe by ordering a
couple of vents from Weber and installing them below the charcoal level.
It was a bit of a PITA but improved the heat level.
FYI, Weber has removed the bottom vents on several of their models...it
don't make sense to me and their Customer Service rep didn't have an answer.
She just said "it should get hot enough with the vents up by the
handle...maybe your charcoal was damp"

Steve

On Sun, 5 Jun 2005 10:30:32 -0400, "Steve S" > wrote:

>
>"Larry" > wrote in message
.. .
>> On Sat, 04 Jun 2005 17:30:30 GMT, JD > wrote:
>>
>> >Larry wrote:
>> >
>> <snip>
>> >>>
>> >>>Any hints?
>> >>>
>> >>>
>> >>
>> >>Try less coals next time.
>> >>
>> >>
>> >>
>> >>
>> >Less? I've had the same problem with my new Smoky Joe; not really hot
>> >enough to sear a steak as well as I'd like and chicken breasts don't
>> >come out like I'd expect. I've been loading the Weber chimney almost
>> >full with lump, maybe half that?
>> >
>> >JD
>>
>>
>> To me, it seemed a full chimney caused the ventilation to be blocked.
>> If half chimney does not work try the "B" things. It seems Webers
>> were designed for briquettes.
>>
>> I have got kettle and Smokey Joe. Neither work well for searing
>> steaks.
>
>I've somewhat solved the problem on my large model Smokey Joe by ordering a
>couple of vents from Weber and installing them below the charcoal level.
>It was a bit of a PITA but improved the heat level.
>FYI, Weber has removed the bottom vents on several of their models...it
>don't make sense to me and their Customer Service rep didn't have an answer.
>She just said "it should get hot enough with the vents up by the
>handle...maybe your charcoal was damp"
>
>Steve
>

I guess I have old models. The vents on both are in the bottom.
However I do think that a full chimney doesn't allow for enough air
circulation.

Wow. I've never had any problems getting my little smokey joe to
steak-searing temps. Usually use 3/4 to a full chimney (mine is a non-Weber
brand chimney which is a little smaller than the Weber chimney) worth of
lump, let it get red hot and sear away. Hell, you could probably sear the
steaks right on top of the chimney itself if you so desired.

J.P.

"JD" > wrote in message news:Wyloe.854$KQ2.586@trnddc08...
> Less? I've had the same problem with my new Smoky Joe; not really hot
> enough to sear a steak
<snip>
> JD