They really are, I have a Jumbo Joe that I use all the time.

Nice! Been using the RV 15 years now and still go out as often as possible. At least once a month and have several small cookers that I take with me. Thumbs up buddy! Here is a video that I shot while out in the RV using a mini Weber Smokey Mountain Cooker. In the video I stated that it was an 18" cooker but it is actually a 14". kzfaq.info/get/bejne/j7uSe8Z22tq2mqs.html

Hey mark, thank you so much for the comment and for watching! I knew I could pull it off but was really surprised at how long that little Smokey Joe ended up running. This was a fun cook for sure!

Welcome aboard my friend! You're gonna love the weber!

Thank you Chad, great having you along buddy!

Thank you buddy! I appreciate it!

Thank you Danny, it was an amazing thing for sure!

You're welcome! And thank you for watching and commenting, I appreciate you!

Thank you for the comment, I knew it could be done but I was actually very surprised at how well it worked in regard to the burn time. And the brisket was awesome. I appreciate you watching.

Thank you Lasse, it was your comment that you left the last time I posted this video that made me aware that it was incomplete. Thank you for that buddy!

Go Outside And Cook no worries. You got it right now :)

True, but you don't get the smoke. Plus I enjoy putting in the time, it's a nice break from the reality of having to work and make a living. Thanks for the comment!

Oh, I love my Jombo Joe for sure! Thanks!!

Gracias amigo, te agradezco que te hayas tomado el tiempo de ver mi video y comentar. Bienvenido a mi canal.

Hi Nana, good to meet you, thanks for watching and commenting!

Thank you, I appreciate that!

It was a fun cook for sure!

The Jumbo does an even better job with the extra ambient space. I think the Jumbo is one of the best cookers out there for under $100. Let me know how it turns out for you!

Thank you buddy! I appreciate you hanging out with me!

Thank you sir! I hope it turns out awesome!

@@karsonali241 I've never had to recover an Instagram account. Does it have a password reset feature?

@@karsonali241 Sorry, I just read through this thread and saw that @Maximus got ya squared away. Glad to hear it.

​@@GoOutsideAndCook pretty sure those 2 are bots with fake accounts posting those comments to get people to download their software

@@BiteYoFace I think you are spot on now that I took another look at the thread. Much appreciated.

Thank you buddy! Brisket is awesome when it's right! Thanks for watching and commenting.

Glad I could be helpful to you, I would love to hear how it turns out! In fact, I'd love to see a pi or two so I can share them on my Facebook page!

@@GoOutsideAndCook it came out a bit dry, but it was only the flat and from some feedback really should've had the point as its got more fat content. Also seen people use an upside down tin with holes cut in the side it so the ash doesn't block the bottom vent.

@@mdrumt Yes, you really want to go with the point if you aren't cooking a full packer. The flat doesn't have enough fat on its own to come out right. The flat is better cooked in aq slow cooker or crock pot.

That's awesome Bob, you gotta let me know how it turns out. I'd love to see pics!

@@GoOutsideAndCook I don’t know if you are a fan of pastrami. But the only difference between brisket and pastrami is the curing of the brisket before smoking.

@@pubworx I am a huge fan of pastrami, corned beef also which is also brisket. I love me some cured meats :)

Great question. It actually lasted about half way through, and I didn't add to it. It had come along well enough that the bark was setting up good and I wanted all the heat to go into the brisket doe to the crowded ambient space. It went really well but I expected to have to work much harder.

Thank you sir! So glad to have you aboard. I see you're a cook also. I'll have to take a look at your videos!

It's not always necessary, I usually don't when I am cooking with prime grade meat but do with choice and select. I also wrap when I have to have it done at a specific time but the bark is always better when you don't wrap it.

Hi and thanks for watching and commenting. I believe it is an 8 quart dutch oven, it is made by Lodge. If you are going to buy any new iron I recommend Lodge. Here is a link to the one that I am using. amzn.to/2ruXkhW

Thank you, it actually went better than I expected.

I've had a Smokey Joe for years now, great little pit. I also have the Jumbo Joe, I love it!

Great question. No, I should have known that would happen but in reality, I would have done everything exactly the same only I would have placed the foil ring sooner, before the meat raised the lid. I would have wanted airflow over the top of the brisket uninterrupted. It altered the bark at the very cap of the meat but at the end of the day, it goes to show that if you understand how to run a pit you don't have to have expensive fancy gear to turn out great food!

Good to hear from you buddy! Still alive and kicking here. Will be adding more video's soon. Business climate has taken me out of the game but it's getting better. Glad to hear from you!

The coals actually ran for around 9 hours to my surprise. I estimated four hours. I did add a few pieces of coal right toward the end of the cook but it wasn't necessary. I just lifted the grate on one side and placed the briquettes in place along the side.

Yup, you are correct. It is a 14", a mistake I often make LoL. Glad you stopped by to watch!

I open the dampers all the way.

Hey, thanks for the compliment. I would use the exact same method for doing pulled pork on the smokey joe. Use a drop tray and try to capture enough juice to reincorporate back into the meat when you pull it. And please, let me know how it turns out!

@@GoOutsideAndCook sounds great! Thanks for the advice. I might just try it out tomorrow. I'll let you know how it comes out.

@@GoOutsideAndCook I've got this 4.5 pork butt on the smokey Joe. What's a good email address I can send you pics/stats?

@@nunziomalara61 Send them to orrie@jjgriswold.com. Looking forward to seeing them Do you mind if I share them on the Go Outside And Cook Facebook page?

@@GoOutsideAndCook did you receive my emails with the pictures of the finished product?

I use lump quite a but but I don't know that it would do well with the snake method. Maybe if you use the smaller pieces it could work. I may have to give that a shot myself. If you give it a try let me know. I'd be interested in hearing how it works.

It would have compressed it to much and also would have promoted it to evacuate juices depending on how much it would rise. It may have worked on this cook. Good thinking!

@@GoOutsideAndCook Thanks for the reply. I guess when it comes to on-your-feet decision making like that you just gotta play it by ear. Nice channel.

Hi Cindy, I had it opposite to where the coals were burning. I moved it as the coals advanced to keep it on the opposite side throughout the cook.

Yes sir, everything was open wide.

@@GoOutsideAndCook So awesome that you replied!! One more question. Did you wrap it at any point during the cook?

@@wink2470 sorry this reply took a few days, I was away and didn't have access. I usually reply within a day. I didn't wrap this one, I believe it was a prime grade. The only time I wrap them is when I have to hit a specific time, like in competitions and when I do wrap I use pink butcher paper. This particular cook actually got done quite a bit sooner than I expected.

It's the little 12 inch. That was a fun cook.

Yes it is, the Smokey Joe is a 14.5" pit.

@@GoOutsideAndCook wow fantastic job and thanks for replying 👍

@@charliesolorzano8457 Thank you for the compliment. I knew I could do it but was surprised at how well that little pit actually did. Thanks for watching!

LoL, I love it!