-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
New Smoker!
- Thread starter carldmd
- Start date
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David
addertooth
Smoking Fanatic
CarlDMD,
Welcome to the forum. As another owner of the Big Joe, I must say it is quite a cooking rig! It supports low and slow cooks of brisket and pork butts like a champ (and on a single load of lump charcoal and wood chunks). Once you get comfortable with lighting and setting the dampers, you will learn it is very stable and consistent for an entire cook. It also covers the opposite end of the spectrum as well. Searing steaks or cooking pizzas is handled with ease, no struggling to get up to the higher temperatures as well. Being able to cook direct and indirect at the same time, without pushing your charcoal to one side is a nice feature.
Some pictures of the Big Joe in action. Smash burgers on the Big Joe, Two pizzas on the Big Joe, Pastrami and Pulled Pork smoking at the same time, monster beef ribs cooking on the 24 inch surface.
Welcome to the forum. As another owner of the Big Joe, I must say it is quite a cooking rig! It supports low and slow cooks of brisket and pork butts like a champ (and on a single load of lump charcoal and wood chunks). Once you get comfortable with lighting and setting the dampers, you will learn it is very stable and consistent for an entire cook. It also covers the opposite end of the spectrum as well. Searing steaks or cooking pizzas is handled with ease, no struggling to get up to the higher temperatures as well. Being able to cook direct and indirect at the same time, without pushing your charcoal to one side is a nice feature.
Some pictures of the Big Joe in action. Smash burgers on the Big Joe, Two pizzas on the Big Joe, Pastrami and Pulled Pork smoking at the same time, monster beef ribs cooking on the 24 inch surface.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
