After taking up residence on my back deck almost a week ago, I finally got a nice day and enough time to light a fire in Big Joe! I filled his hungry belly with half a bag of Royal Oak lump and a few Western BBQ Products Pecan chunks, two Weber cubes, and tossed in a match.
I set the half moon deflectors in the lower position and the grates in the middle of position of the D&C system. With the help of John's "Getting to know your Joe" series and his video about temperature settings, I had Big Joe at 350-375 in no time and ready to cook.
While Big Joe came up to temp, I readied the food; a spatchcock chicken, fresh asparagus, and some potatoes that will be used for twice baked potatoes. The chicken got some Grill Mates Montreal Chicken under the skin and on the meat side as well as my special kamado chicken skin rub on the top. I foiled up the asparagus with some Weber Roasted Garlic & Herb seasoning and a few pats of unsalted butter, these will be served with Hollandaise sauce once finished. As for the spuds, they are baking on the Joe and will get the twice baked treatment when they are ready. Stay tuned!