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  1. Yeah I think I will try that. I am in England so FOGO is a no no anyway as they don't distribute into the UK, Yet!
  2. Hi had my Joe for 2 yrs now and totally love it. I have been getting more interested in long and slow cooking on the Joe now that I know I can trust the fire to stay in for many hours and at an amazingly controlled temps. The issue I'm having is to do with a raw'ish ( best description I can think of) charcoal taste I am experiencing. My Questions are: Should you let the fire get to ash white before cooking as you would on an ordinary BBQ or do you work purely on temp? I have recently changed my charcoal to a professional grade and I have noticed that the aromas it gives off are a bit more harsh that the standard products?
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