Ribs and Mac & Cheese - can't beat that combo. That Mac & Cheese is the comfort food we all need in our life right now!

@SmokingDadBBQ

4 жыл бұрын

Thanks so much, I guess that's why its called comfort food lol

OMG that mac and cheese bubbling!! I could watch that all day! Love the combo! Perfect pair I'd say!

@SmokingDadBBQ

4 жыл бұрын

Thanks so much. Now I know what its called comfort food lol

I've had my KJ Classic II for almost a year. Doing baby backs for the first time this weekend. Great video and helpful tips. I hope mine come out like yours did. They looked awesome and now getting really excited to getting my ribs on this weekend.

@SmokingDadBBQ

4 жыл бұрын

Jaymcq65 fantastic, enjoy. Appreciate you watching, commenting and subscribing. PS - I’ve noticed in the summer you can reduce the time in the foil to 50min to keep them from getting over done / too fall off the bone

Never had that combination before but it sure looked good, I tried to imagine the smell that looked that awesome.

@SmokingDadBBQ

4 жыл бұрын

I am getting hungry again thinking about it lol

oh wow im craving for the ribs! looksss soo good man, the color is perfect!

@SmokingDadBBQ

4 жыл бұрын

thanks so much. Cheers

Wow, great job on these.. they looks stunning.. keep the great work

@SmokingDadBBQ

4 жыл бұрын

Thanks so much 😊

Those ribs looked perfect and great job on the mac and cheese! Nice cook James!

@SmokingDadBBQ

4 жыл бұрын

Thanks 👍

Smoking Dad that is the perfect bbq cook now matter what time of year. The color on those ribs was really nice. Pork Panko? never heard of it. Great Job.

@SmokingDadBBQ

4 жыл бұрын

Thanks so much

Looks amazing! Smoking some ribs this weekend and definitely need to give that Mac n cheese recipe a go!

@SmokingDadBBQ

3 жыл бұрын

it’s so good

Great job and execution... Can't wait to try them... Can't wait for your next one !!!!

@SmokingDadBBQ

4 жыл бұрын

Thanks so much! We have a reverse sear vs. sous vide head to head next week along with a massive tomahawk

@bigassdogbbq

4 жыл бұрын

@@SmokingDadBBQ Just a off topic question. What post-production video software are you using? Thank you

@SmokingDadBBQ

4 жыл бұрын

Un Projet de Fou I am shooting on iPhone and editing in iMovie

I love all of your videos... you have changed my mind definitely going with a joe kamado soon

@SmokingDadBBQ

3 жыл бұрын

congrats on the soon to be Kamado

I love real mac&cheese! Those ribs looked amazing too James👍

@SmokingDadBBQ

4 жыл бұрын

thanks so much

hey James this is a really great video and I really appreciate you taking the time to show how to use that slow roller to get that temperature and smoke just right. I'm going to try this with some ribs.

@SmokingDadBBQ

4 жыл бұрын

Glad you enjoyed it! Can't wait to hear how they turn out. As the weather has gotten warmer, I might bump down to 250-260 vs the 270 I mentioned

Mac and cheese......compliments form the Netherlands!!

@SmokingDadBBQ

4 жыл бұрын

Thanks 🙏

It certainly looked/sounded great James 🤘🤘🤘🔥

@SmokingDadBBQ

4 жыл бұрын

thanks so much Mike

Oh mann, these look so good! Great cook!

@SmokingDadBBQ

4 жыл бұрын

That Mac and cheese was worth cheating on Keto for lol

This looks amazing!! Great job! Gonna have to try some ribs real soon on mine.

@SmokingDadBBQ

3 жыл бұрын

Hope you enjoy

@funkhouser7631

3 жыл бұрын

@@SmokingDadBBQ q%libpibhubb0hm6

Awesome cook buddy!

@SmokingDadBBQ

4 жыл бұрын

Thanks 👍

Hello from Kitchener! Keep up the great KJ videos, best on KZread I've seen.

@SmokingDadBBQ

4 жыл бұрын

Wow, thanks Curtis. much appreciated

Good stuff as usual. Tasty stuff Good combo.

@SmokingDadBBQ

4 жыл бұрын

Thanks Tommy .... felt like we needed some comfort food lol

Perfect combination of summer foods James! That Mac and cheese looks awesome and hey ribs are always good. Funny thing is I’m making the same thing more or less. Really good walkthrough and man they looked delicious!

@SmokingDadBBQ

4 жыл бұрын

Sounds great! Doing a video?

@PicklesBBQandCooking

4 жыл бұрын

Smoking Dad BBQ Yeah I’m hoping to James on that new pellet grill. Should be interesting.

Great job bud! You really have the kamado figured out!

@SmokingDadBBQ

4 жыл бұрын

Lol thanks so much ... love me some comfort food these days

Looks great! I'm smoking St.Louis Style Ribs and Bacon Jalapeños Poppers this weekend!

@SmokingDadBBQ

4 жыл бұрын

Love poppers. So good

i finally found a new Kamado 3 Big Joe at a store bout 50 miles from me. i didn't hesitate to purchase it. no others available within 200 miles from me. was lucky to get this one. so far just grilled a steak. GREAT TASTE. been playin with the i Kamand some. trouble at first. decided i need to replace my 10 yr old router for me to connect. piece of cake from here on out.

@SmokingDadBBQ

4 жыл бұрын

Very nice! congratulations

You make it look so easy. So it is basically 2, 1 and 1 for the ribs.

@SmokingDadBBQ

4 жыл бұрын

Thanks so much Brent. It is that easy, don't know why I used to stress so much about ribs. Yes exactly, 2hrs bone down in smoke, spray as needed. 1 hour in foil upside down with some juice or vinegar, then sauce

The ribs look like the perfect consistency, well done! 👍🏼 Would be great if you could add a note in your videos with the temperature in Celsius for those that live and cook in other parts of the world... If it's not too much of a hassle. I really appreciate your videos.. Keep them coming 😁

@SmokingDadBBQ

4 жыл бұрын

Great idea! Will do some maths and add that to the notes. Thanks

Thanks for your content. I really appreciate it. Did you order your kamado online?

@SmokingDadBBQ

4 жыл бұрын

Louis Ford thanks so much. I did yes

Those look amazing 😍 Good to show, friend New friend appreciate it Best wishes 👍🙏🙏

@SmokingDadBBQ

4 жыл бұрын

thanks

Love those giant fire starters you've been using. What brand are those? Between those and your torch you seem to be getting a much bigger initial burn than I'm able to get with a tubleweed and a lighter.

@SmokingDadBBQ

4 жыл бұрын

Brent Mathews thanks Brent. So glad I am done the boxes and boxes of tumble weed I bought. They don’t light very well for me either. These are Dickson BBQ brand as KJ fire starters were sold out but both work really well

Hello. Love your videos. Hey which light torch are you using for your grill. Do you mind sending a link. Thank you.

@SmokingDadBBQ

4 жыл бұрын

thanks Sergiy, the name looks to have rubbed off but it’s just a MAP torch from Home Depot

Trying your rib method & I put on a temperature probe at the grate and when the dome temp is 270 the grate temp is around 320. Which thermometer should I be using?

@SmokingDadBBQ

3 жыл бұрын

they should be within 10 of each other. sounds like you need to calibrate your dome gauge using boiling water to confirm it reads 100c

Thanks for doing these videos I’m waiting for my kamato grill. Learning a lot from watching.

@SmokingDadBBQ

3 жыл бұрын

awesome thanks.

Love it! Thanks for all the tips and the taste test at the end, lol. Makes me wanna go cook some right now. All your videos Ive watched so far are great! Hey James, what size Kamado's are those two you are cooking on? I've got an old, old, red 18" Kamado that I love, but i'm gonna upgrade to a 24" soon. Really love that slow roller, thats the trick for sure.

@SmokingDadBBQ

4 жыл бұрын

Glad you like them! These are both 18" Classics. I am dreaming of the Big Joe

DELICIOUS!!!! Does the Sloroller ever need to be cleaned?

@SmokingDadBBQ

4 жыл бұрын

I let the heat run up to about 400f for 15min after cooking to burn off the fat / drippings

Hey man. All your videos are awesome. I wonder how making fresh flour or corn tortillas might come out on the DoJoe? Just a thought. Carne asada with some corn on the cob

@SmokingDadBBQ

4 жыл бұрын

Thanks so much, I love that idea! WOW that has to happen

Great video. Thank you! I tried this yesterday and the bone side of the ribs were burned after the first hour. Any tips? I’m using the classic II.

@SmokingDadBBQ

3 жыл бұрын

have you confirmed the temp gauge is correct and it was maybe hotter than you though? other issue could be too much sugar in the rub

@michaelanstey4137

3 жыл бұрын

@@SmokingDadBBQ thanks so much. I will look into both

Looooove the two grills fired up all at once!!!! Pure bbq awesomeness!! These ribs look fantastic and that Mac and cheese is calling our “eat me maddie and Kiki!!!!!!” 😂👏🔥🤤

@SmokingDadBBQ

4 жыл бұрын

Maddie & Kiki I thought I heard something in the bubbles lol

@MaddieandKiki

4 жыл бұрын

Smoking Dad BBQ LOL!!! So glad we weren’t just hearing things!!😂😂😂😂😂😂

Awesome video! All your videos are amazing. I bought a kamado Joe big Joe 2 a year and a half ago. I love it. I want to sell it just so I can get the big Joe 3 with the slow roller. I am purchasing a pellet grill in 2 weeks as well just for fun and ease of use but I know its not going to compare to a kamado Joe. So much more fun when you got lump charcoal involved. I love the Big Block and I also use Fogo and Jealous Devil. To light my coals I use the grill gun from grillblazer.....best thing ever so look into that. Who built your table as I would love to have a similar setup it is sweet? I wish the big Joe came in blue. Looking forward to your next cook

@SmokingDadBBQ

4 жыл бұрын

thanks so much. I made the table myself, early on I did a video showing how along with the plans

Hi James - thanks for this video. would you mind sharing what type of rub you are using, or the types of spices you are looking for the in an ideal rub?

@SmokingDadBBQ

2 жыл бұрын

Here is my general starting point Basic rub all purpose • 1 Tbsp black pepper • 1/2 Tbsp smoked paprika • 1/2 Tbsp onion powder • 1/2 Tbsp garlic powder • 3/4 tsp celery seed • 1/2 tsp cayenne pepper (less if you're worried about the heat level) Recommended extras (add to base) • 1/2 Tbsp ancho chile pepper • 1/2 tsp dried mustard powder • 1/4 tsp dried oregano • 1/4 tsp dried ground thyme • 3/4 Tbsp light brown sugar, packed • 3/4 tsp chili powder • 3/4 tsp cumin

Which model Kamado was the ribs done on? Sorry if I missed it during the video

Hey James - How long do you leave the ribs on after you put the sauce on? I can't wait to try this baby back ribs. thanks James.

@SmokingDadBBQ

3 жыл бұрын

usually 5-10min is enough

Usually shoot for 275. Still a KJ neophyte. Occasionally when I try to spray the temp in the accelerates on a I close the lid again. Is there a method to mitigate the yoyo up?

@SmokingDadBBQ

4 жыл бұрын

good question Dave. try closing the bottom door before opening the dome for a minute to slow the fire. leave it closed when open and when you close it again for a moment before putting it back to where you had it

Is a temperature probe not used for smoking ribs like you do for brisket? How can you tell when it’s done or is the 3 hour cook time usually spot on regardless of the cut? Thanks!

@SmokingDadBBQ

3 жыл бұрын

You’re looking to be able to hold them vertically without breaking but also be tender to the bite. This method if anything needs less time in foil for very thin ribs

Great video, great combination, top tip for your MnC, add some blue cheese such as Colston Basset, you can thank me later. Keep up the great content.

@SmokingDadBBQ

3 жыл бұрын

That's a great idea!

Man, I wish we got pork ribs like that in Australia. Ours have barely any meat on them

@SmokingDadBBQ

7 ай бұрын

costco ribs here are almost meaty enough a good vet could restore the pig back to life

What size joe are you cooking on, classic III or big Joe?

@SmokingDadBBQ

4 жыл бұрын

thanks Sam. This is the classic size

Looks awesome! I've watched quite a few of your videos now, but haven't seen any where you explain how you shut everything down after a cook. Do you just close all the vents and walk away, or is there something special you need to do? My Joe Classic II will be here in TWO days! I'm SO excited! - Sharon

@SmokingDadBBQ

4 жыл бұрын

sreihart congratulations on the new joe. I can make a video but so you don’t have to wait I close the bottom vet first, then the dome and lastly the vent cap. If you do it the opposite way you get air pressure and potentially a fire ball burp out the bottom.

@jonhazlett1631

4 жыл бұрын

@@SmokingDadBBQ Another question regarding the shutdown, I assume to to lack of oxygen puts the fire out and any unburned charcoal can be reused. However, for a faster cool down I assumed remaining can be taken out (in the basket) and dipped in a water bucket. Any drawbacks? Using this procedure does it wreck the unburnt charcoal? Thanks for your videos, they have been very informative. I have a Classic 3 on order and look forward to putting it to use.

Alguien me puede poder tiempos y temperaturas? No entiendo el inglés pero las costillas tienen una punta estupenda

@SmokingDadBBQ

3 жыл бұрын

2 hours 270f. foil 1 hour 270f

Just bought a slo roller and plan to make spareribs for 9 adults on Saturday on my Classic II. Any tips? Will 4 full racks fit? Still 2/1/10 for the timing?

@SmokingDadBBQ

3 жыл бұрын

if you have the extender they will fit. yes for timing

Watched this and cooked some Baby back ribs today! I just moved to a cooler climate and am having trouble getting my grill warm enough. It likes to run 20-30 degrees cooler. I would have thought the kamado Joe wouldn’t be that far off with the thick ceramics

@SmokingDadBBQ

3 жыл бұрын

have you checked / calibrated your gauges in a while? I have a video coming out next week comparing vent settings i recorded at two temps in the summer vs. snow

@jschmidtke100

3 жыл бұрын

Calibrating is on the todo list. Looking forward to that video

what are your thought on the looftlighter?

@SmokingDadBBQ

4 жыл бұрын

hey Danny. I like it but don’t use it often other than when I want to save some time getting the fire going. it doesn’t do as well on larger coals starting the fire as small to medium pieces and since I use larger coals I often use a map torch to get a fire stared before using the lighter to spread it around

I am trying to decide what size KJ I want to buy. How many racks of ribs can you cook on the classic? Can you put 2 more racks grill expander ? Thank you

@SmokingDadBBQ

3 жыл бұрын

good question. I have done 5 flat comfortably using the grid expander

@michaelvonfrolio5118

3 жыл бұрын

Great ty for the quick reply. I probably would almost never have to cook more than 5 racks, is there any other limitation to the classic that I should be concerned about ? Great videos, learning a lot watching.

Hi James, great video - what rub did you use for the ribs?

@SmokingDadBBQ

3 жыл бұрын

thanks Allen. just a homemade mix with pepper, garlic onion smoked paprika cyan and some brown sugar

@HemelHornet1881

3 жыл бұрын

@@SmokingDadBBQ thanks James!

Hi James, new barbecuer here. I love your videos and recently started smoking meats using your instructions! Thank you for your dedication. Yesterday I tried adding the mayo on the back of my ribs as you did in this video, but when unwrapping after an hour in 275F, the mayo appears to have sit there, collected, barely melted off or into the meat. How did it come out when you applied the mayo? Anything I should consider? During prep, I removed the 1 layer of silver skin and now I'm doubting I removed any additional silver skin (if there was any).

@SmokingDadBBQ

3 жыл бұрын

the fat melts in, some white gunk remains wipe it off before saucing

@SmokingDadBBQ

3 жыл бұрын

you can always use butter too

Love this recipe and technique. The bark on the ribs tasted so good! My meat literally "fell off the bone." But if I would rather have ribs a little less done so that the meat would cling to the bone and leave a bite mark after each bite, what would you suggest? Reducing the cooking time in one of these two steps OR reducing the heat?

@SmokingDadBBQ

3 жыл бұрын

awesome. reduce the time in foil by 15min until you find your perfect doneness. also can check your dome temp to make sure it’s not accidentally hotter than you think

@bobgraeff8324

3 жыл бұрын

@@SmokingDadBBQ Thanks for your response. Sounds like a reasonable adjustment. Can't wait to try again!

How do you clean the SloRoller without damaging it? If there is some old dripped fat on it, than it will burn in the next cook. That creates the 'wrong' smoke, so I want it off the SloRoller, but I don't want to damage it with a metal scraper or something like that. I have my KJC3 for just a few months and you have helped me a lot already to boost my know how about it, thank you for that! Greetings from the Netherlands!

@SmokingDadBBQ

3 жыл бұрын

400 is plenty hot enough to burn it off after you are done cooking so it’s ready to go next time without risking any damage

What are your thoughts on the kick ash can?

@SmokingDadBBQ

3 жыл бұрын

it looks really handy. not sure it fits the new firebox design or not but if it does, I like the looks of it

James that looks good. I’ve had a KJ for 4 years. About to upgrade to twin stand alone 2’s. By watching your cook at looks as if you have two different divide and conquer cooking racks? Looked as if the KJ you cooked ribs on had a 3 tier while the other had a 2 tier? Asking for future reference. Excellent cook. Made me hungry

@SmokingDadBBQ

3 жыл бұрын

thanks so much. they are both the stock 3 tier on the classic 3

best way to make ribs, almost fool proof. One quick question after you get all the gear in the grill and put the meat it drops down to about 200 F . How long does should it take for the temperature to get to 270?

@SmokingDadBBQ

3 жыл бұрын

I need to time it but it can be approx 20

What kind of smoking wood if any do you use for the Mac and Cheese?

@SmokingDadBBQ

3 жыл бұрын

just the lump is enough smoke, or any really mild wood if you want more

Oh buddy! This needs an update on the mac and cheese with full recipe and prep-- there are so many types. Cast iron instead of a pan maybe with some strip steak addition.... Sarah can help!

@SmokingDadBBQ

5 ай бұрын

Haha back in the archives are we lol? This Mac and cheese was more recently part of the brisket leftover recipes - kzread.info/dash/bejne/aWRsrZujnbazprQ.html

Hey James, when you were preparing your ribs, you cut off the ends. Did you do anything with those? Would love to know. Ribs will be the first thing I cook on my KJC3 next week. In the meantime I’ll be watching all your videos!

@SmokingDadBBQ

2 жыл бұрын

i either save for stock or cook as a pit master snack lol

I made both the ribs and the mac & cheese (cooked in the oven since I only have one KJ and the ribs covered the entire grill surface) and they turned out as good as you described they would. The whole family was impressed. Being new to the Kamado, I'm looking for your opinion. I've been having problems keeping the temps steady when cooking low and slow and have a theory. The Kamado was good at a nice steady 280ish for the first two hours but when I got into the third hour with the ribs wrapped, the temperature spiked to around 360 degrees, stayed well above 300 degrees for about 15 minutes and I literally had to close both the bottom and top shut down the airflow (and killed the fire I assume) to get it back into range. My theory is that I had both some large chunks and many small chunks (I've been using a unnamed lump brand that rhymes with howboy which isn't very consistent) and the a few of the large chunks really took off during hour three. I also had a chunk of hickory in the middle of the bottom of the pile and maybe that finally caught in hour three because it was buried too deep. Another data point is that to hold a steady 275 degrees, my bottom vent is one finger open and the top is halfway between closed and the first mark. My KJ Classic lower lid gasket (the new weave style) was torn during shipping and a new one is on backorder so I'm wondering if it's letting air in. I guess I could perform a smoke check to see if it's drawing air in at that damage gasked spot. Thoughts? I saw your lump comparison yesterday and think I want to give Jealous Devil a try to see if the mix of large and small lump causes variable temps.

@SmokingDadBBQ

4 жыл бұрын

so glad the ribs turned out great. and don’t worry you will master all these things. it sounds like to much charcoal which is harder to control runaway fires. try using less next time to see if that helps

So what determines if you need to use a binder or not, in your opinion? Salt? Just curious

@SmokingDadBBQ

3 жыл бұрын

Brisket - No binder, just salt and pepper Pork - I like mustard and a rub (roasts or ribs) Steak - I like hot sauce (like Truff or Buffalo) I no longer use much else (like olive oil or duck fat spray)

Could you fit 3 racks no problem or would that affect the cook?

@SmokingDadBBQ

3 жыл бұрын

yes I have done 3 and they were equally as good

I’ve got to ask about the meater probe. I’m considering buying one, but the reviews are all over the place. Does it have connectivity issues or not? A LOT of people says it drops the signal all the time when it’s inside a thick bodied smoker like the Kamado. What’s your take on it. I’m considering the Meater Plus.

@SmokingDadBBQ

3 жыл бұрын

I think a lot of people miss understand how it works and the difference between the models. The probe connects to a base, and the base connects to your phone. both must have line of sight to one another. you add outside walls, the kamado, different levels etc. its easy to fall outside of signal range even with the 165ft model. In my house, i can use it in almost every room but its not a huge house. This can be solved by installing the MEATER app on and old/spare device that you just leave within range of the base. This will update to the cloud and then you can see that on your primary phone anywhere no problem. What I think most are expecting / wanting is the Meater block which doesn't need the spare device as it has the WiFi repeater built in. Probe - base - wifi - cloud - phone anywhere all in one unit. I love it, but its true you have to know how it works and what to do to solve the issue if you're expecting to plug in a probe and leave the property

These ribs look fantastic! I've been making ribs for years on various smokers but have always cooked at 225 until the rib bones start to protrude. The result has always been good, but I struggle with getting consistent "doneness" and predicting how long the cook will take. I've gone from ~4hours to nearly 8 at this temp and sometimes over, sometimes under cook. How do you determine how long to cook your ribs? Do you always go with 270 for 2 hours uncovered and 1 hour wrapped in foil (regardless of how meaty the ribs are)? I tend to source ribs from Costco and find their ribs are super meaty (upwards of twice as much meat compared to what I can find at local supermarkets) so I'm not sure if 3 hours at 270 will be enough. Hoping to hear your thoughts. Keep making awesome videos! I've learned so much from them in the relatively short time I've had my Kamado Joe Classic III.

@SmokingDadBBQ

3 жыл бұрын

thanks Michael. I only buy from Costco for ribs so I am using the same monster meat lol. if anything sometimes 3 hours is too much at 270 you may need to adjust down the foil to 45-50min if they are coming out over done

Finally smoked my first ceramic grill pork back ribs yesterday on my new-to-me big Joe. I figured if there’s so much humidity in my grill the vents leak there’s no point in spritzing or wrapping. I also figured that if I don’t need to remove the membrane from my stick burner ribs, it’ll certainly crisp up on the ceramic grill. Rub was a light dusting of coarse SPG followed by a light dusting of a sweet rub. Mine were done at about the 3 hr mark, dome temp of 275*, and I’ve never gotten better bark. I just glazed the top with some straight out the bottle Rufus Teague whiskey maple and they were some of the best pork back ribs I’ve ever cooked.

@SmokingDadBBQ

Жыл бұрын

Amazing!

@davidrussell631

Жыл бұрын

@@SmokingDadBBQ don’t know if I’d call em amazing but I was very pleasantly surprised. Called my buddy who’s been cooking on his Primo Kamado for quite a while. He wasn’t surprised one bit when I told him about my no wrap KJ ribs and how good they were. He’s told me before how he never wraps ribs on his Primo, but always does if using his pellet grill because of the air movement from the fan.

Is there a way to make a whole meal like this in one classic Joe? Not everybody has two of them...😂 Keep up the good work....

@SmokingDadBBQ

3 жыл бұрын

haha very true. I would use a rib rack to fit more and the raised grid to be able to stack so that you can do both

Newby at Kamado cooking, Day before yesterday I tried cooking ribs it was an epic fail! I couldn’t get the temperature to stabilize down to 270 f the heat roared up to 400f and it was over two hours before I got it near 300f. Then it just kept creeping up and down no matter how much I shut or adjusted the vents. I’m guessing I may have had just a bit too much charcoal or the wrong charcoal I was using that Devil brand which they said burns really hot. The most puzzling thing was that I didn’t even get a hint of smoke flavor with three small chunks of post oak. Back to the drawing board, I’ll try again, if that fails I may have to looking into one of those temperature thermometers with a blower to control the heat. Have a great day James!

@SmokingDadBBQ

3 жыл бұрын

oh no. check out the fire build section in this one if you haven’t already as that will fix your temp control problems - kzread.info/dash/bejne/qmei2M2wndrbdto.html

If you don’t have a SLO roller can you still do this recipe?

@SmokingDadBBQ

3 жыл бұрын

100%... same but with the deflectors

What is the maximum number of racks of ribs the Classic III can handle? Sometimes I make ribs for the whole family.

@SmokingDadBBQ

3 жыл бұрын

5 with the grid extender slightly trimmed ... 3 bottom and 2 top

@kurransagan422

3 жыл бұрын

@@SmokingDadBBQ Makes sense, thanks! Would you recommend rotating the bottom and top ones occasionally or should they get a similar cook regardless?

Have you ever tried the soap stone?

@SmokingDadBBQ

4 жыл бұрын

CW4PWR yes but I don’t have one yet. It’s on the Father’s Day wish list

@CW4PWR

4 жыл бұрын

@@SmokingDadBBQ Could you do a soap stone Vs iron plate video? I'm curious why one might be better than the other. Also, you should paint a white maple leaf on the side of the KJ. My wife and I really enjoy your videos. Just received the wings basket and gave it a try. Turned out fantastic!

Hi There What rubs did you put on those baby back ribs?

@SmokingDadBBQ

4 жыл бұрын

Thanks Bob, experimenting with a homemade combo... this ones not right yet to share. I think some white pepper might be what it needs

@bobturner8323

4 жыл бұрын

Smoking Dad BBQ Hi, please let me know when you have got it right, I can get sweet baby rays bbq sauce over here in England, but can’t get many rubs, and being new to this, I wouldn’t know what rubs to use. Thank You for your reply, much appreciated.

@SmokingDadBBQ

4 жыл бұрын

Bob Turner my normal rub is to season with diamond kosher crystal salt the day before then hit it with a rub with no salt. About 30% black pepper 20% garlic 10% onion 10% celery seed 20% smoked paprika and 10% cyan

This is on the 18 inch Kamadado right? So it is possible to fit two racks of baby backs on the 18 inch.

@SmokingDadBBQ

3 жыл бұрын

yes and yes

im having a hard time to figure out the reason why you put the ribs in foil, is it like some sort of oven effect? or is it just for protection? ^-^

@SmokingDadBBQ

4 жыл бұрын

good question. it traps the heat and the moisture so you are essentially braising them

@alekschanna

4 жыл бұрын

@@SmokingDadBBQ thank you! :D

@grizzjohnson9026

4 жыл бұрын

@@SmokingDadBBQ + they get to rest a little bit.

Could you share the steps for the Mac N Cheese?

@SmokingDadBBQ

3 жыл бұрын

Bring a large pot of salted water to a boil. Add macaroni and boil, uncovered, until just tender to taste. Drain, rinse with cold water and set aside. In a large pot, melt butter over medium heat and add four. Stir with a wooden or non-reactive spoon until mixture has a lightly nutty aroma but no colour, about 5 minutes. Slowly whisk in milk, then bring entire mixture up to a simmer, whisking constantly. If lumps do occur, strain and return to heat. Add nutmeg and whisk in cream cheese until smooth. Reduce heat to medium-low and stir in cheddar and Gruyere until melted. stir in cooked macaroni and spoon into an 8-cup (2 L) baking dish. Sprinkle with breadcrumbs and bake for 25 to 30 minutes, until bubbling around the edges.

@Steve-pg6jh

3 жыл бұрын

@@SmokingDadBBQ Thank you!

So I normally do a 2-2-1 for an electric smoker should do 2-1-1 for a kJ

@SmokingDadBBQ

4 жыл бұрын

Steven Coffee at 260-270 you can do 2-1 and then sauce. Total 3:15

The Mac n cheese, stir it more often to get more smoke flavor in it. Also, the creamy mess of cheese will be more smooth like.

@SmokingDadBBQ

2 жыл бұрын

good call

I know this would not go well with Mac and Cheese but have you ever done Chinese spare ribs or Char Siu?

@SmokingDadBBQ

3 жыл бұрын

this is on my list of things to do

I wonder if the slow roller would fit in an egg

@SmokingDadBBQ

3 жыл бұрын

I am not sure... it might. But the Joe series 3 is 4" taller than the series 2 and I assume its because it takes up more space

does this all follow for those less fortunate and only have the classic I without the sloroller :-(

@SmokingDadBBQ

4 жыл бұрын

Thanks Gavin, yes same process. Heat deflectors installed on the x-ring accessory so that there is some air gap for heat to escape the firebox and then your grids on the top of the divide and conquer. As its gotten warmer, I have dialed down the temp to about 260f and trimmed a few min off the foil wrap to preserve bite through doneness vs. fall off the bone

I usually go for 270-ish as well, but was gonna try 225 for the next cook (4 ribs on Classic 3 this weekend). What made you decide to go for 270 on your cook? Also what's your opinion on spatchcock vs whole chicken using the Sloroller? I wanna do 2 this weekend which might not fit when spatchcocked.

@SmokingDadBBQ

4 жыл бұрын

Thanks Guido. I used to do my ribs at 225 and then I went to a couple of rib competitions and looked at all the pits of the teams that won... they were all 272 lol to that became my new temp. But the 3:2:1 method didn't work at that range so we started tweaking our times until landing on this method which has been turning out the best ribs we've ever made. I have a video on the Rotisserie vs. Spatchcock ... i can get two birds on my grid extender so you won't have a problem. I like to use the SloRoller and aim for 475 keeping under the 500f maximum, install my grids on the second tier of the D&C and use my grid extender to be higher in the dome but not as high as the third level would push it. I spray with butter or duck fat spray and the skin comes out deep fried. Its amazing, our favorite way for sure

@GuidoHendriks1990

4 жыл бұрын

@@SmokingDadBBQ Thanks for that, guess I won't even try 225 then. I usually do the 3-2-1 ratio but then shortened to around 5 hours instead of 6. Will consider the grid extender, but probably won't be getting one before Saturday. Watched John Setzler's video on Sloroller Roasted Chicken which looked really good too, so will give that a shot. You seen that? Interested to know how that would compare to the spatchcock or joetisseri ones. Thanks, keep up the good work! Really enjoy your content.

@SmokingDadBBQ

4 жыл бұрын

Guido Hendriks the whole family preferred the spatchcock in the taste test

Should try a sauce without high fructose corn syrup...or sauce one and leave one dry rub...dry rub is king

@SmokingDadBBQ

4 жыл бұрын

thanks Cory. That’s my favourite as well, kids go nuts for the sauce so thats why we dressed these this way

@corylee2261

4 жыл бұрын

@@SmokingDadBBQ I used to love sweet baby Ray's too until I found out what was in it...looked great none the less...grill on my friend

Willing to share that mac n cheese recipe?

@SmokingDadBBQ

4 жыл бұрын

Shaun Salter for sure. I wrote it in the description

Was this an 18 inch Kamado Joe grill? Do you think you could have three racks of ribs on it?

@SmokingDadBBQ

10 ай бұрын

Yes this was the 18 classic and yes I have managed 3 on it before

Great work on the texture. Fall off the bone ribs mean it’s overcooked

@SmokingDadBBQ

4 жыл бұрын

Thanks Aaron, 100% agree

4:59... it's "coming" lol what were you thinking

@SmokingDadBBQ

3 жыл бұрын

lol i get to used to autocorrect which my editing software doesn't have and occasionally make dumb mistakes like this that can't be corrected after the fact to live on as a reminder for the rest of time lol

@GiuseppeM

3 жыл бұрын

Smoking Dad BBQ I know I had the same problem on Final Cut!!! I didn’t even check because I was expecting it correct automatically

James - would you suggest Kamado Joe Classic SloRoller over the JoeTisserie if I had to own on over the other?

@SmokingDadBBQ

3 жыл бұрын

I would do the JoeTisserie... I love the SloRoller as a nice to have, but the JoeTisserie opens up significantly different options

@coffeegeek54

3 жыл бұрын

@@SmokingDadBBQ Thank you James !!

@coffeegeek54

3 жыл бұрын

@@SmokingDadBBQ while I have your ear, what would be your 1st cook on Kamado Joe Classic II? Boston Butt, Brisket, Chicken ?? I did first burn yesterday and itching to cook something.

@SmokingDadBBQ

3 жыл бұрын

@@coffeegeek54 chicken is easy and quickly shows the benefit of moisture retention. I’d start there

@coffeegeek54

3 жыл бұрын

@@SmokingDadBBQ thank you. I have the JoeTisserie wrapped up under xmas tree and looking forward to using and also looking forward watching your Keto friendly videos.

Why don't u burp when opening? Newbie here... Would u be able to do a beer can chicken?

@SmokingDadBBQ

4 жыл бұрын

Phil Biha great question. Several deleted eyebrows and arm hairs later burping is a real thing... but this doesn’t happen below 500f so I don’t bother with low and slow cooks

pre double indirect!

@SmokingDadBBQ

Жыл бұрын

Haha there was a time

I'm guessing you were saying the panko crumbs were keto friendly and not Mac n cheese lol.

@SmokingDadBBQ

4 жыл бұрын

hahaha yes for other dishes. the Mac and cheese is most definitely not keto friendly

3hrs is undercooked at 270

@SmokingDadBBQ

3 жыл бұрын

not at all

@apostlej2015

3 жыл бұрын

@@SmokingDadBBQ check your temps man. Dont want family getting sick. I run 5hrs at 225 to 250.

You mentioned slap yo mama for the mac n cheese but it’s not listed in the ingredients?

@SmokingDadBBQ

2 жыл бұрын

I just sprinkled it on as thats an addition our family likes

Leave the writing on the screen for 5 seconds more lol. I couldn't finish the sentences I had to keep rewinding.

@SmokingDadBBQ

4 жыл бұрын

Thanks for the suggestion Frank, I can add some more time moving forward

@frankarmitage776

4 жыл бұрын

@@SmokingDadBBQ thx for the vids . I Recently found your channel, I've had a kamado for couple years now i cook on it almost daily..

King of preaching smell I think you should also start a candle company with all these smells you’re always bragging about

@SmokingDadBBQ

4 жыл бұрын

hahaha sorry for the smell tease... but when it hits you it is so amazing the words keep leaking out and then I remember its not really useful information for a video lol