KingOfSilverSpring

Yes, smoking on a PBC and Classic Joe here in Silver Spring, MD. I was thinking a 1 quart pot might work in my Classic, going to give it a try, seems like a great meathod!

I have been reading a lot about the dutch oven smoke pot method and it seems awesome, I want to try it out. I have a Kamado Joe Classic and was wondering if anyone has been able to successfuly try it with a Kamado of that size / a standard size kamado versus a big one?

As my local Whole Foods slips in quality while raising their prices the local Aldi continues to provide great value. This week they had Sirloin Tip Roasts on sale for $2.99 a pound! I decided to get two, they looked great! I marinated one of them for 2 days in french onion soup and the let the other dry brine for 2 days in Bruce Aiedlls' "Herb Rub for Beef and Pork". The rub consists of dried basil, thyme, and rosemary along with crushed coriander seeds and fennels seeds as well as some granulated garlic, salt and pepper. I decided to take the roasts for a spin on the Joetisserie and did a hybrid "Spin + Reverse Sear" cook. I started them spinning at 300 degrees and after an hour when they were a perfect rare I opened up all the vents and let the Joe Classic fire up. The temperature got up to about 700 really quickly and I let them spin over that for about 15 minutes to get a nice crust. The roasts turned out amazing, they were so tender and juicy and a perfect medium rare all the way through. I have to say I find the Joetisserie works great with the simple or cheap cuts like these roasts or chicken drumsticks or an eye of round. 445.mov