ThreeDJ16

Thanks! Hey Nator, thanks for the pics! Nice looking grill dude! -=Jasen=-

Que for the 4th is done!! Well, I just finished up the BBQ for tomorrow (not a lot, but enough for me and the wife anyway). The real shocker was how long I keep that little smokey joe running - wow - 11 hours with no charcoal additions or relights! I must say that really makes a strong case for Shotgun Fred's products as I gave it a good workout today. Naturally it is not nearly as tight with temps like the ceramics are "Sigh"; I guess I will be back in that boat soon enough - actually, never soon enough! -=Jasen=-

OMG - About to bust! Whew - man that was some good Red Beans and Rice! I am too full to even think of sampling the pork shoulder that should be coming off the PMSJ in another hour! Come on over Curly, plenty of leftovers! -=Jasen=-

Hehe Ok, ok - guess I need the grill first - hehe. So I guess I get the brackets & stuff from you and one of the kits from EZque? -=Jasen=-

Mmmm! Well, I am cooking the BBQ today, for tomorrow. It ain't much, but enough that it will do. A small shank end part of a shoulder fit nicely on my little make shift smoker. The ribs turned out so nice, I am very curious how this will do. -=Jasen=- I am also a huge fan of creole & cajun cooking (any out there - please post recipes). Anyway, it is Monday so I thought I would stick with tradition and make up a big ole pot of Red Beans and Rice for supper. Here are the humble beginnings (and no, the beans ain't in it yet - their relaxing in some broth). Mostly right out of a Paul Prudhomme recipe book (slight variation); I mean you can't beat his recipes - they are the best! God, I am hungry looking at it! And the smell is out of this world!

Re: Both the Guru and the EZ Que... Rotisserie for the OBT? As when I asked the person at EZQue, he said they were still in developement for the OBT? -=Jasen=-

?? I am hoping soon - hehe - as the EZQue rotisserie might be on my wish list for a birthday present. I really like this idea since their rotisserie encloses the meat; I can think of so many uses. The way I understand it now is that EZQue does not have a rotisserie that fits the OTB - correct? I am also wondering though, the side tables are very important and if they do not work together if the rotisserie, can it be moved to the corners? -=Jasen=-

Re: I agree

OMG! OMG, Dennis is gonna ban you and delete our posts for such sacrilege - hehe! Oops, my bad, wrong forum - hahahaha! -=Jasen-=

Burn It! Whenever my grill needs cleaning I just let it burn off and hit it with a SS brush. I see you are wanting to keep the temps low for a while, so just wait a few more cooks then burn it off good. You could also use a propane torch on it or a pressure washer. I never really worry about it too much; I call it flavor enhancers - hehe. -=Jasen=-

Nose Guard? Yup, I guess Dennis is gonna have to come up with a nose guard - hehe. Nator, we are waiting on the pics bubba! I must say that the tools from image shack really made my pic posting a lot easier - thanks again Mike for that info! -=Jasen=-

Wow! Isn't it funny how things turn out. That was the best (though very small) set of ribs I have eaten in quite a while. I had not basted ribs in a long time and Dennis got me thinking about that this morning. So I made up one of my old simple basting mops that I usually reserve for chicken - cider vinegar, salt and ground chiles. Sure wish I had more ribs left over! -=Jasen=-

Re: Thats not a smokey joe... ??? Huh?? Maybe I am not the only one drinking! BTW, the ribs are looking beautiful - about 1 more hour to go - Mmmm! Temp swings are more than with a ceramic grill, but whats +/-5 degrees. -=Jasen=- Ok, did a little digging - is this what your talking about - http://www.weber.com/bbq/pub/grill/2005 ... _smk.aspx?? Abbreviating things to drunk people is just not a good idea - hehe.

Ok, here it is, the long anticipated Pimp My Smokey Joe version 2.0! Just goes to prove that BBQ will find a way. Hell, with this fine machine, I might cancel my KK order - Mahwahahahaha - wait - that ain't even funny - just kidding there Dennis - hurry up with my new grill!!! The first one of you who points out that this is a Komodo cooking thread gets it - I am coming to your house, making fun of your cooking and stealing your grill (unless it is a k - then you can keep it) - got it!!! I ended up using some roofing flashing, pop riveting it together, then used some more pop rivets to support moving the grill up higher away from the coals and lastly a pie pan deflector (thanks for that idea Firemonkey - works great). Suprisingly, as a whole, it works pretty damn good. After some intial Guru tweaking, it has been puffing away around 230-235 for about an hour. Got a small shank end of a shoulder waiting in the fridge for some Que tomorrow! -=Jasen=- Freshing rubbed ribs relaxing after a very close St. Louis style haircut! Close fit! My Guru buddy! SMOKIN"

Accessory Option??? See, you gotta be carefull with the pics you post - now I see another accessory there that I am wondering if it's an option?? Nice looking rib rack. -=Jasen=-

Re: Polder tube and sensors.. Ok cool, was wondering if that base was covered - check! -=Jasen=-

Nope - Not in Tony's Pics? I looked closely at his when he first posted and did not see an L-shaped - only a straight with a grid attachment, but I just checked again and did not see one. I am hoping it will fit, but I have not noticed a pic yet - maybe Dennis can confirm if it will or will not easily fit? -=Jasen=-

Silicone Plug? I was thinking about making a silicone plug. Just get some high temp silicone and the release agent to make your own plug for the polder hole. One thing I am curious about is the diameter of the polder hole and it's thickness. The reason I ask is my probes are L-shaped (at least the meat probes are for the Guru) and I am wondering how much I am going to have to bend them to get the through (as the plug end is huge - think computer PS2 port plug or S-video on a TV). Anyone had to put a bent temp probe through the polder hole yet? -=Jasen=-

Re: Heat shield on a Smokey Joe ??? Hehe, yeah judgment was impaired wasn't it - hehe. Actually, the pie pan sounds like a good idea - hopefully I have one in the kitchen somewhere. -=Jasen=-

Agreed! No foil for my ribs (unless I am carrying them to a friends house). I rarely (very rarely) ever let sauce touch the grill. All of my cooks are dry rub (and some mops) and sauce is provided on the table (if so desired). Well, ya'll are gonna laugh. All this rib talk made me sooo jealous I went out and bought a pack. So am gonna hook the ole Guru back up to the smokey joe and cook up a batch. It is tricky as there is little enough charcoal room for a 4-6 hour cook and I have to split the ribs to fit them. I also have to use a little piece of tinfoil on top of the charcoal to keep from scorching the ribs (until the end). Amazingly, the Guru works wonders as long as you can seal that grill up tight! -=Jasen=-

MMmmmm - Ribs! Well, I can at least dream and talk about them! Hello Rojack! Some folks tell if their ribs are done by checking if the bones are starting to get loose. I like my ribs to still have adhesion to the bone, so instead I gently start to fold my ribs in the middle of the rack. If they start to split very easily, then they are done for me (I like my ribs to still have a little bite back in them instead of falling off the bone). -=Jasen=-

ARGHH! Oh fine, were gonna do this again to torture the poor guy who is waiting on a grill? Sigh! Guess I can do some steaks on my Smokey Joe. -=Jasen=-

K That would not be a problem. I will PM with the details when I get home from dinner. -=Jasen=-

Re: I missed out

Nice! That speckled black is killer! If the wife had not already instructed me on the green (have to make some concessions to get a new grill - hehe) that would be a top choice. -=Jasen=-