I grilled my first ribeyes today with the help of your video and they came out wonderfully! Thank you :)

Thanks Tom! I love my 22 so I ordered a 14 Smokey. Good advice! I will definitely be borrowing your method👍👍

I love my smokey Joe had it for 2 years now. That's a nice setup you have for it

Great cook as always Tom. It was like your very own Weber commercial.

Love the variety cooks and cooking vessels you use Tom. Always fun to watch. LOL I wish my first BBQ was a Smokey Joe. My first was an $8.00 hibachi bought at a local drug store. It fit my budget and on the concrete landing in front of my upstairs apartment 👍

I have Smokey Joe with Craycort cast iron grates I haven't used in over a year. Just ordered the table for it and plan on using it for searing after sous vide cooking. Thanks, Tom!

Thanks for the aluminum pan trick!

Very cool 😎 table for the smokey joe

That is so cute. Two zone on mini Weber

14 inch works great.. i love mines

Good cook. The SJ is a really nice little cooker :)

You are awesome.

I do the ribeyes the same way but after I pull them I remove the foil and add hot coals to create a better sear

I've had mine sense the 70s. I've had large gas grills, all different size charcoal grills, but I still love and use my 14 inch Weber Smokey Joe a lot. Because of the stay at home thing, I just replaced all the leg screws and wing nuts (all stainless steel). I also drilled out the bottom vent rivet and added a stainless screw and loc-nut there. Looks new and works perfect, with many more years to go. I do have a question, why are you doing a reverse sear grilling?

That's all kinds of yum right there Tom

Smokey Joe is my favourite in my opinion 😉

I'm so confused on charcoal grills...when u light the charcoal do u leave the lid off till they turn ashy or put it on

😋😋😋😋😋

What’s the benefits to reverse searing?

That indirect cooking method probably wasn’t necessary. You may have gotten the desired internal temp and external sear just by grilling directly over the briquettes and not putting the cover on. Also keep the steaks cool by keeping them in the fridge rather than letting them warm up to room temperature.