You would slowly cook the steak by indirect grilling, keeping the lid on and altering the airflow in your Weber Smokey Joe to keep the temperature inside the grill relatively cool. Once the steak was cooked through to your liking you could remove the lid, move your steak to the hot side and char it on the outside, getting all of those delicious flavours and lines. Low and Slow Smoking The Weber Smokey Joe is essentially a conventional Barbecue. You can use whatever fuel suits your style of cooking. Weber recommends hardwood charcoal briquettes. They are relatively slow-burning which is exactly what you want in a kettle barbecue. They also tend to burn quite evenly, this allows you to more accurately control the temperature as it doesn’t fluctuate as much as fierce burning lump wood charcoal. How to Light a Weber Smokey Joe

Direct grilling is a consequence of heat radiation.You know when you’ve got cold hands and you put them up to a fire. You are using the direct heat radiated from the flames to warm them. This effect is replicated when you cook over coals with the lid off. You are using the heat radiated directly from the coals to grill your steak.You may have seen Weber offering a chimney start as an add-on to their grills. Chimney starters are handy to speed up lighting your grill and makes it easy handling the coals.

Where you can use a Smokey Joe charcoal bbq will depend on local laws and facilities. Barbecuing in public parks with charcoal and gas is permitted in some areas, providing it takes place within a designated barbecue area and follows strict rules on avoiding the risk of fire and scorch damage to park furniture, grass and other surfaces. Please consult the parks department of your local authority or the nearest tourist information centre for advice. Does charcoal add flavour to your meal? While it’s one of Weber’s most affordable BBQs, it’s certainly not inexpensive. However, the Smokey Joe is worth splashing out on if you’re an avid camper looking for a high-quality portable option that won’t need replacing a year or two down the line. Fire resistant lid and bowl are made from steel and coated with porcelain-enamel inside and out making them weather-proof and extremely durable Generally, we are against using fluids to get a barbecue going. First, they can be time-consuming, and second, in kettle barbecues, you can often find that fumes and droplets accumulate in the bottom of the barbecue, this can present a little bit of a dangerous scenario.As a final point by using fluids you may also find that you get a slight chemical taste imparted on your food. Not good. So now that’s the science covered let’s put it in plain terms. Essentially indirect grilling can be thought of as roasting, whilst direct grilling is, well, grilling. Reverse Searing If you have used charcoal grills before you’ll notice that the Weber requires less than a standard grill. The vents are on the top and bottom of the standard model, and on the side of the Smokey Joe Premium. I find the side vents a little easier to use, but it’s just a preference thing. You have a good deal of control over the temperature. There is damper system, which means you can increase or decrease the ventilation to adjust the heat.

Aside from creating zones, there is another way that you can control the temperature. One word… Airflow. Then it’s really as simple as placing the meats on your grill and keeping an eye on the temperature and how evenly they are cooking.There are only a few parts involved. You’ll need a cross-headed screwdriver, and a flat-headed screwdriver, but don’t worry, it’s really simple. The cooking area measures 35cm diameter, generous for a portable barbecue. And the design inside is simple, drawn from Weber’s heritage making kettle barbecues. A grill at the bottom to support the charcoal, a grill at the top to support the food, large adjustable air vents at the sides to control heat, and again large vents in the lid that can be adjusted.