$4.49 @WeberGrills Smokey Joe Lid Vent Knob Mod Instructions and Parts List

Before-

One of each of the following that can be found at any self respecting Hardware Store.  This one was Ace Hardware at Gloucester Crossing.

1-1/4 Diameter 1/4-20 Female thread general purpose ball knob.

1/4-20  1 inch hex bolt.stainless

1/4 lock washer stainless

1/4-20 nut stainless

1/4 inch drill bit.  Go slow.  Once drilled feed the bolt through the drilled lid vent tab, then slide the lock washer and next the nut.  Tighten and then screw the ball knob on.  Done.


First Cook On The DT Code @WeberGrills Smokey Joe Gold -#ChickenWings and #AtomicBuffaloTurds

So when I picked up the Green DT Code OTP a couple of weeks ago the seller had a SJG that was dusty and sitting off in the corner of his garage. I made an offer and picked that up too. Finally got around to cleaning it up and decided to try a cook I’d normally do on a 22. Wanted to see how many chicken wings and ABTs I could get on a 13 inch SJ Grate. As it turns out, using a brick to separate the coals from the cooking area I got 5 wings and 4 ABTs.

Chicken wings throw a lot of fat which can make a mess of your kettle bowl.  I’ve started to line the bowl with aluminum foil, being sure not to cover the vents to make for an easy clean up.  I also wanted to get as many lit coals as I could into the Smokey Joe but wanted them banked to one side because we want a lot of high indirect heat.  If we place the chicken wings over the coals we’ll end up with burn skin (not good).

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In this picture you can see how the brick keeps the coals on the left side of the kettle.  we will be placing the ABTs and Wings on the opposite side of the coals.

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The wings were done internally but I put them directly over the coals for a couple minutes to crisp up the skin.

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Done.  Plated on my finest china.20170220_162911-01.jpeg

The Smokey Joe Gold is for sale for $20 if anyone wants it.  I already have a Smokey Joe.  They sell for $40 and this one is in great shape as you can see.

I quick clean up on a @webergrills DE Code Smokey Joe Gold

The Smokey Joe Gold’s are nice because the bar you see clipped on the handle serves dual purpose.  One to keep the whole unit together when transporting which makes it the ultimate small beach grill.  Secondly when folded down it acts as a lid holder so you simply slide the lid down in between the rod and it holds the hot lid in place when you want to access the grill grates.

I used extra fine steel wool which can be purchased at the dollar store, a dish rag and some dishwashing soap.  Just like new.

Before and After

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OMG @WeberGrills Wedgewood Blue <3

They don’t sell these in the States.  They were sold in Iceland, Germany and Dubai in 2012 from what I can tell.

OMG I’m in love.  The Official Weber model number is Weber One Touch Premium 1358204

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Here’s the box and model number for the Wedgewood Smokey Joe-1128999

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For sale in Germany? Here’s the link

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The Easiest Grilled Baked Potato Ever On The @WeberGrills Smokey Joe #bbq

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So cheap, so delicious, so easy you gotta add it into your BBQ repertoire.

First Pierce the russet potatoes a bunch of times and toss them in the microwave for three minutes.  then flip them over and put them in for another three minutes.

Carefully take them out and use a paper towel or basting brush to brush on some EVOO.  Next crush some Atlantic Saltworks coarse salt on top(this will create a nice crust).

Fire up the pit and let the coals get good and hot vents wide open.

Tear off a piece of aluminum foil to place the potatoes on so they don’t burn and leave them on for about 45 minutes.

The outside skin will be nice and crispy and the inside fluffy just waiting to bathe in butter and/or sour cream and/or cheddar melting cheese and/or bacon bits and/or chopped up jalapenos and/or… you get the picture.

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@WeberGrills Smokey Joe Lower Vent Mod

With inspiration and advice from far more mechanically inclined contributors @Bustin Butt and @addicted-to-smoke on the Weber Kettle Club Message board I successfully added a nice lower vent knob to my often used Smokey Joe Grill that I use for lunches at the dock.

First she needed some cleaning from a heavy year of use and neglect in the most brutal of saltwater dock conditions (our lobster company).

Before-

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After scraping with a razor blade handle to remove the heavy crud, I gave it a good scrubbing with some dish soap and fine steel wool.  This Smokey Joe is pretty banged up already so I didn’t get too crazy but the results are pretty remarkable with only about 40 minutes of elbow grease.

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For really great Weber Kettle cleaning instructions check out Weber Kettle Clubs guides-

So now that I got the Smokey Joe looking nice it was time to man-up and break out the tools.  I am probably the least mechanically inclined person I know.  Generally whenever I try to save some money by doing something mechanical it ends up costing me double after I end up having to hire someone that knows what they’re doing to fix my mistakes.

Because the Smokey Joe owed me nothing as I’ve cooked on it a ton and it was pretty beat up to begin with, I figure if I was going to try to drill into one of my grills to do a modification, that I’d start out on one that if I completely messed up it wouldn’t be the end of the world.

So using dimensions for the knob which @Bustin Butt from Weber Kettle Club

helped me figure out, I checked out Amazon and came up with this knob-

Davies Thermoset Tapered Knob, Smooth Rim, Threaded Hole, 1/4″-20 Thread Size X 3/8″ Thread Length, 7/8″ Diameter (Pack of 5)

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Then headed to The Building Center where I found the stainless hardware that Weber Kettle Club member @addicted-to-smoke  advised me to get.  I bought two sets of the hardware which included these items-

5 inch stainless carriage bolts $2.29 each 1/4- 20 thread

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1/4 inch split lock washers .22 cents each

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stainless 1/4-20 nuts .43 cents each

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Next bend the bottom vent tab 90 degrees with a pair of pliers.  It bends pretty easily.  I doubled over a paper towel to not scratch up the vent tab.

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So now for the part where I am nervous that I’m going to royally screw up.  The drilling of the hole.  I used a 1/4 inch metal drill bit on a Dewalt cordless drill. Pressed down and applied steady but not too much pressure.  It skipped a teeny bit so it’s not perfectly centered but no one would notice if they weren’t looking for it as it under the Smokey Joe out of sight.  Next time when I do this to the brand new Lime Green Smokey Joe I have sitting in the box in the basement you can rest assured I’ll be getting it precisely in the middle.  Anyway  here are the parts-

I’be seen quite a few people choose long carriage bolts with big heads on the end and they simply put locking washers and bolts one either side of the vent tab and have the head of the carriage bolt extended out to use as the lever.  I liked the way @bustin butt’s mod came out in which the large head of the bolt is on the inside of the vent tab and then you just use the one lock washer and nut to tighten down on the vent tab and screw the threaded knob onto the end of the carriage bolt that is extruding toward you-

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Here it is in action-

I’m pretty happy it came out the way I wanted and I didn’t mess anything up!

Boneless NY Strip Loin Roast Live Smoke Sunday Morning

Follow along with this morning’s live Boneless NY Strip Loin Roast Smoke at www.northeastbbq.com

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Here’s tomorrow’s victim.

Update 6:00AM

Bust the Loin Roast out of the package and prepare the rub.

Cut a criss-cross pattern in the fat cap to get the rub to penetrate in there and create a nice flavorful bark on top.

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When I selected this particular NY Strip Loin Roast I looked for the one that had the most fat throughout as this fat will render fantastic flavor through the slow smoking process when it renders down.

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Start out by slathering on a coating of EVOO and coating it with coarse salt and black pepper.

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The next layer of flavor will be a coating of Montreal steak and chop seasoning.

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We’ll let her sit for an hour or so while we build our smoke using the minion method in the Weber Smokey Mountain Smoker.

Set up the charcoal basket with a ring of briquettes and an empty center.  Two pieces of apple wood from Russell orchards and a sprinkling of Cherry wood chips.

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Prepping the smoker with the @webergrills Charcoal chimney inverted and 12 briquettes inside. Placed a upside down espressos can in top of the Smokey Joe then placed a Weber lighter cube on top of that. Don’t want this mornings smoke session to go to hot so we will dump the 12 lit briquettes in the center of the minion method set up of unlit coals in the bottom of our Weber Smokey Mountain Smoker.

 

Once the coals in the chimney are glowing red and the ones on the top are ashed over they are dumped into the center of the charcoal basket in the bottom of the Weber smokey Mountain.  Looking to build the temp gradually to 250 degrees for the duration of the smoke.

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Now we wait for the temps to climb.  When the smoker temp reaches 225 I’ll close one or two of the bottom vents and try to get it to settle in at 250.  I find if you let it rip and don’t adjust your vents before you hit your target temp the heat can get away from you and it’s easier to get in front of it and slow it down rather than knock it down and have to fiddle with it a whole lot more.

Update 7:15AM

Loin Hits The Smoker

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Update 8:50AM
Hits 120 internal and I pull it off and double wrap it in foil for an hour to bring it to a final temp of 125 for a nice rare condition.
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10:45 Update

So when I unwrapped it and took an internal temp it only read 110 and  didn’t seem done.  So I fired up the kettle and put 3/4 chimney of briquettes into the charcoal baskets.

Going to sear it and then put it offset to bring internal temp to 125

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So I took it off and wrapped it again once the temps got to 122.  After a half hour wrapped cut into it and I can’t explain how tender and delicious it is.  I will never pass this cut of beef up again when it’s on sale at that price.  And thanks to Bill O’Connor from North Shore Kid who called to let me know about the sale at Stop and Shop East Gloucester yesterday.

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