Just wanted to take a moment to mention I appreciate the overtime you have been pumping out onto the channel. So much quality content to get everybody ready for the season!

@SmokingDadBBQ

3 жыл бұрын

I appreciate that!

Thanks for your video. It was just what I needed. I just am getting ready to use my Kettle Joe for the first time and this really helps.

@SmokingDadBBQ

2 жыл бұрын

Glad it was helpful!

Excellent, thanks for the inspiration!

@SmokingDadBBQ

3 жыл бұрын

My pleasure! Thanks Gerald

Awesome videos, made these today and were delicious. Kept mine on 30 minutes longer as we love the real soft meat. Thanks for taking the time to give us tips.

I thought when I first started watching you bbq, I said to myself here’s another boring guy I have to watch. But I was wrong you are the best by far that I’ve watched and I apply every technique you do to what I’m cooking. And everyone thinks I’m a pro now. Your the MAN

@SmokingDadBBQ

2 жыл бұрын

haha thanks, glad to have not let you down

Those look perfect James excellent job on those ribs and great video as always!

@SmokingDadBBQ

3 жыл бұрын

Thanks 👍

You did it again...great job my friend...keep it going

@SmokingDadBBQ

3 жыл бұрын

Thank you! Cheers!

Looking forward to more Kettle Joe vids. I have an Akorn which is more like the kettle as only the lower section is ceramic. I did some hot and fast ribs today after watching your comparison vid and they came out great!

@SmokingDadBBQ

3 жыл бұрын

Right on! i think i will do a pulled pork next

Hi James just wanted to say thanks so much for all the videos you do it's pretty much thanks to you that I chose low and slow bbq as a hobby, I really appreciate all the advice you give and wondered if I could ask a question, I have just upgraded myself to a joe kettle got to say I love it got a few cooks under my belt now but I'm struggling to keep the temp down on it it seems to always want to rise to 270 Fahrenheit plus even with the bottom vent completely shut and the top open just a fraction, it sits round that temp fine but I'm worried that I will struggle on longer slower cooks, I've already added the gasket seal and everything seems pretty tight could you advise at all?

Smoking Mom BBQ must be loving all this great food you have thrown down. The kids too.

@SmokingDadBBQ

3 жыл бұрын

i think they are almost ready for salad lol

I have always been a fan of low and slow but you make hot and fast look perfect!

@SmokingDadBBQ

3 жыл бұрын

thanks Sylvia

Haha “check to see if everything is kosher” cut to shot of pork ribs 😂

@SmokingDadBBQ

3 жыл бұрын

hahaha didn't really think that one through lol

Thanks for the vids. I purchased this morning through Lowe’s, supposed to be delivered by 3/27. What would you recommend as a heat deflector to cook as a regular kettle?

@SmokingDadBBQ

3 жыл бұрын

i am going to see how the Big Joe half moon fits... Ceramic grill store also sells half moons so might try one from there as well

James, I am trying to work here. You know I have to see the video and is past my lunch break. :)

@SmokingDadBBQ

3 жыл бұрын

hahaha sorry .... not sorry 😂

Once again thanks James for this video! I have the kettle joe and now I gotta try this. I'm wondering if you would get more flavor from the kettle joe vs the kamado as the kettle joe isn't as heat efficient and will thus burn more fuel equalling more smoke

@SmokingDadBBQ

2 жыл бұрын

it does promote more of a clean burn easily given its not near as efficient which for taste ... is always a good thing

Very good, looks like a very capable unit. 👍

@SmokingDadBBQ

3 жыл бұрын

been impressed so far, i thinking we will try the traditional kettle configuration next

James you are on a tear!!!! If you need help with all that meat, I will gladly be an honorary adoptee haha

@SmokingDadBBQ

3 жыл бұрын

seriously can't give away bbq meat fast enough lol

Food looks great. How well does the Kettle Joe clean up? I see some black residue by the vent and thermometer on the good looking red!

@SmokingDadBBQ

3 жыл бұрын

i need to try my simple green cleaner and see how much work it is

I need a recommendation, I have the classic Joe, but I wanted to get a Joe jr for searing and other small cooks. The new kettle sounds interesting too, which would you recommend?

@SmokingDadBBQ

3 жыл бұрын

i need to get a few more cooks under my belt to do a proper pro's/cons.... the kettle has more space, can (with a lot more effort than the kamado) do long slow cooks, has the sloroller etc. which is nice. but its 30lbs heavier than the jr, the legs are screwed into the base which even if you remove the basket with the ceramic which helps remove 20-30lbs of the weight its not going to fit in most vehicles where as the Joe Jr ive had in the back seat of a sedan.

Excellent video James. As someone just starting out, what temp should I aim for before wrapping the ribs in foil?

@SmokingDadBBQ

3 жыл бұрын

I don’t check anymore as I am looking for bark knowing the method works but I would guess that the hot and fast ones were 160-180 pre wrap

Way to go James. I can’t do ribs for the life of me. I will try your hot and fast method soon.

@SmokingDadBBQ

3 жыл бұрын

this has come out great every time... huge fan of the method for its consistent results

Loved the vid , but what kind of glasses are those? Digging them... thx

@SmokingDadBBQ

3 жыл бұрын

LOL not sure. got them at my local eyeglass shop a few years back and don’t remember the name

Thank you for another great video James. Quick question for you: when you put sauce on the ribs at the end of the cook, and then put them back on the Joe to tack up, at this point could you put a dry rub on instead of the ribs? And if so would you let it go about 10 or 15 minutes just like you would a sauce? Thanks for any answer, and thanks again for all of your videos!

@SmokingDadBBQ

3 жыл бұрын

Yes, absolutely... even dry this helps shake off the wet from the foil and is a great way to finish them

Since discovering this channel 3 weeks ago.. classic joe 3 purchased, pizza stone purchased, cast iron grate purchased... soapstone, joetissirie, imeater and doejoe currently in my basket 😳 We have had some fantastic cooks so far though so it is all worth it!

@SmokingDadBBQ

3 жыл бұрын

congratulations on your new joe, you will love it

WOW it looks absolutely delicious! Thank you so much for always sharing delicious recipes! 😋👌😊🙏🌹💖👍🏻 I'm learning your recipe so well today! I'll look forward to your good videos! Have a nice day! 👍👍256👍👍

@SmokingDadBBQ

3 жыл бұрын

Thank you so much 👍

Awesome videos!! I really appreciate how you are so thorough describing your cooks! :) I have a question about rib capacity on the Kettle. Do you think that you could fit 3 racks of spare ribs on the Kettle using a rib rack? Since three racks come in a pack from Sam's, this is how much I always cook because everyone loves left over ribs! I use a Camp Chef pellet grill now but am very interested in jumping up into the Kamado world with either buying a Classic II or this Kettle. I like the price point better on the Kettle, but I don't want to buy that and wish I had went with the Classic II!

@SmokingDadBBQ

3 жыл бұрын

thanks so much. 💯 believe three will fit

Request for a future video: I know this may be boring to some (most? Lol) but it is really hard to find videos on successfully grilling a juicy, delicious boneless skinless chicken breast. For those of us that try to eat lighter much of the time, getting some good tips on a juicy, char-grilled chicken breast would be great. This would also lend itself to various uses (salads, fajitas, sandwiches etc.) and open up the grill to those among us that can’t partake in typical bbq fare very often due to dietary concerns . Thanks for the consideration!

@SmokingDadBBQ

3 жыл бұрын

sure thing, thats actually the first thing i cooked on a ceramic bbq and made me fall in love with it

@matthewrs7

3 жыл бұрын

@@SmokingDadBBQ I second this idea! I often cook several chicken breasts for quick and easy dishes for meal prep. atm sousvide is the only way I can get chicken breast to remain juicy.

I never tought of using mayo instead of butter. that's a great idea!

@SmokingDadBBQ

3 жыл бұрын

It's so good!

I may get this kettle Joe! Would like to see a video doing spatchcock chicken and turkey using this kettle Joe!

@SmokingDadBBQ

2 жыл бұрын

i will get on a chicken for sure. for flavour this is a really really capable grill. sure i wish it was a little easier to switch from sloroller to direct and a few other small things but on food alone... its outstanding

James, great video thanks. Do you use your temp probe at all when doing ribs ?

@SmokingDadBBQ

3 жыл бұрын

no i stopped after getting consistent results so now i just do it by temp and time

@NickVincent

3 жыл бұрын

Probes are pretty useless on ribs, mainly because properly cooked ribs will have temps that exceed 200F and there's really not much you can gauge off that other than "did they reach 200?" which is easy to tell just from the meat pulling back from the bone as they cook.

This unit looks amazing. Great video as ever and great ribs 👍👍 just about to purchase a new grill, would you recommend it over say a Weber MT? #burningquestion 🔥🔥🔥🔥🔥

@SmokingDadBBQ

3 жыл бұрын

good question, may need to do a side by side in the future.... pro's i can confirm so far is the ceramic firebox and the sloroller

How about a test to see if the SlowRoller is distributing even heat? Maybe a 4 probe thermometer setup to test?

@SmokingDadBBQ

3 жыл бұрын

right on. good idea

James, I'm just up the road....save me some of those ribs!!!! Lol

@SmokingDadBBQ

3 жыл бұрын

you got it 🍻

Those are some great looking bones . I never knew kamado joe made a kettle. Nice

@SmokingDadBBQ

3 жыл бұрын

Thanks, they were tasty 👍... just came out this week. this is a pre production version they sent me to test out, second cook so far

Man those ribs turned out great on that kettle Joe!

@SmokingDadBBQ

3 жыл бұрын

thanks so much Dan

Thanks for vidéo, at the moment the ribs are on the grill they are bein on it for now 2hours and à Half , i tryed m'y meater+ for the first time and the interior temperature is now 212 degree faraneith and the inside temps of the kettel is 250, im a bit scared of ruining those ribs, have anyclue of the idéal température of the ribs at the end ? Thanks alot

@SmokingDadBBQ

2 жыл бұрын

they are definitely done, 207 is a good avg temp

Going to have to go to the butcher's now and get some ribs. They looked good!

@SmokingDadBBQ

3 жыл бұрын

these were really good

I got my kettle Joe because of the channel. Tried ribs this weekend and burned the bottoms. Cooked at 250 degrees for two hours and they were charred. Luckily the top was still edible. Actually pretty tasty. I’m going to see if my thermometer in the lid is working correctly.

@SmokingDadBBQ

Жыл бұрын

On the sloroller with a drip pan? Try foil boating them to help but agree check your probe to make sure it’s not lying. Also make sure it’s not touching the meat as that will cause it to read low

@povertime6381

Жыл бұрын

@@SmokingDadBBQ he means the kettle Joe not the big Joe or classic. It does not have a slow roller. And he means the thermometer built into the kettle Joe to give the air temperature under the lid.

Big fan of your channel. I’m planning on getting the KJ kettle grill. Can you tell me the height, with the lid open?

@SmokingDadBBQ

3 жыл бұрын

the ground to the top of the handle with the sloroller installed (max height) is 61"

@SmokingDadBBQ

3 жыл бұрын

61" is to the top of the handle / highest point

what's that black streak under the thermometer? is it some kind of defect?

@SmokingDadBBQ

3 жыл бұрын

it’s grease that leaked from my brisket with a water pan where the steam mixed with some fat leaked

Love H&F and those St. Louie bones look rocking!

@SmokingDadBBQ

3 жыл бұрын

thanks Tommy

QUESTION: Is there a reason (or is it necessary) to remove the ash AFTER putting new charcoal in?

@SmokingDadBBQ

3 жыл бұрын

yes you want as non obstructed path for airflow as possible, so removing any ash from a previous burn, or dust/chips from adding new stuff just helps keep it clear and easy to control your temps

Hi, thanks for the video. What is the spray you use ?.

@SmokingDadBBQ

5 ай бұрын

50/50 water apple cider vinegar

@patiacat1

5 ай бұрын

@@SmokingDadBBQ👌

Those look pretty good. The best rib recipe I've found thus far is Malcolm Reed's "Malcolm Style Ribs," and I've kind of modified it to work on the kamado using the Slow N Sear. I don't even know how much time the cook takes, but I cook at 275 (grate level) until the bark is set, then when I wrap I just put down a line of Killer Hogs Vinegar sauce and put the ribs meat side down on that before wrapping, then just putting them back on to get tender. I take them off when the area around the bones is breaking down and the Thermapen reads around 202-203 in the back, then glaze with a 50/50 mixture of Killer Hogs Vinegar and Killer Hogs Barbecue sauces, before sprinkling some more Killer Hogs The Barbecue rub on there to muddy up the texture a bit and just give it some time to tack up. Best ribs I've had for sure. Since I'm using the Slow N Sear, the ribs are not over the fire, but the heat kind of circulates in a clockwise fashion, so I've never had any problems with the back drying out or anything.

@SmokingDadBBQ

3 жыл бұрын

making me want more ribs lol

@bravekumquat3014

3 жыл бұрын

Good Lord that sounds delicious

@praetorxyn

3 жыл бұрын

@@bravekumquat3014 They definitely are. Just search Malcolm Style Ribs on KZread for the full recipe / method. Malcolm did them on a pit barrel, so it's just a matter of adapting the method for whatever kind of cooker you've got.

The meat seems so close to the sloroller. Do you find significant radiant heat vs convection that would merit flipping the meat? Thanks for your videos.

@SmokingDadBBQ

3 жыл бұрын

its crazy close, but also much further away from the fire and not a thick piece of metal which doesn't seem to be causing any issues with radiant heat over doing anything ... so far so good. just did a steak on it and the crust was edge to edge medium rare so i gather that means we are all good

Awesome cooks mate. Loving the content. That staining is quite bad after 2 cooks, no? I'd want to keep it shiiiiinnnny red forever. Lol.

@SmokingDadBBQ

3 жыл бұрын

ya i need to wipe it down already, the brisket water bath mixed with brisket fat steam condensed and dripped down the grill ... its not sealed shut the same as the kamado with a latch and mesh gasket

Another excellent video James. JD won your lump charcoal shootout. Have you returned to KJ big block exclusively?

@SmokingDadBBQ

3 жыл бұрын

I have an update on that coming out shortly.... my top 2 are still my top 2. but some of the issues i found in fogo and kj last year seem to be gone as the covid demand supply chain impacts have worked themselves out. at the same time, the faultless JD has gained a few of the things i saw in those bags last year. I am still a huge fan, but as someone who burns a lot of charcoal i can't skip the price and at 30% less a bag honestly when I buy in bulk i often stock up on KJ unless JD is on sale

Excelente video! James, do you happen to know the price of the Joe Kettle? Greetings from Tijuana, Mexico 🇲🇽

@SmokingDadBBQ

3 жыл бұрын

yes its 500 usd / 600 cad. greetings

Hello James, long story short, do you warmly recommend the kettle joe ? vs classic 1? Best wishes from Belgium.

@SmokingDadBBQ

6 ай бұрын

The kettle Joe has been discontinued on the website in North America so I would confirm that first but based on this I would look for a series 1 for ongoing support

Hey James. the 3hr cook. does it fall off the bone also?

@SmokingDadBBQ

3 жыл бұрын

i like ours nearly fall off the bone, but not mushy ... thats what we get with this method, if you want pure fall off the bone add 30min in foil

What cutting board was that? That's huge!

@SmokingDadBBQ

2 жыл бұрын

this one? - amzn.to/3mZnKFT the one with channels is from a local maker

In your later video head to head 3-2-1 vs 2-1 hot and fast you recommend putting the 2-1 face down when in foil. Here you had not yet discovered that? I have been making ribs based on this video since I bought my Kettle Joe.

@SmokingDadBBQ

Жыл бұрын

i no longer put them face down in foil, i 90% of the time do a foil boat and leave the top exposed as i prefer the bark texture than what you get doing meat down. its faster that way and very tender but i have been doing more dry rub ribs and they do better staying meat side up with the foil boat which is what i believe every rib video in the last year i have shows

What do you use to start your fires 🔥

@SmokingDadBBQ

3 жыл бұрын

i use the grill blazer grill gun

Can’t wait to see what’s next! Any chance on a pizza?

@SmokingDadBBQ

3 жыл бұрын

oh we have to try that soon

Thank you for the good content! At the moment, I'm choosing between the kettle joe (which I can only get probably at the end of the summer when it finally arrives in Russia) and the Joe classic-1 (which I can buy right now). Can I ask you for some good advice?

@gabrielglouw3589

3 жыл бұрын

I’m a complete stranger to you and you have no reason to take my advice, but I would go for the classic. I think even an older model ceramic grill will last you longer and be more versatile than the Kettle. It looks nice for what it is, but I don’t think you’ll regret going Kamado. That being said, what kind of grilling do you plan to do? Do you want something lighter and more portable, or something you’re going to leave home? Lots of variables.

@gechrb

3 жыл бұрын

Hey man, I am from Bulgaria and you probably have the same problem as me, money. I went with the Weber Kettle few years ago and just recently purchased a Kamado, importing it from China. With all the accessories, divide and conquer, deflectors, extender grid, pizza stone, etc.. Although it cost $450 with all the accessories, prior shipping, import, handling and other taxes, it is night and day compared to the kettle. The taxes were additional $450, but compared to >$2000 for Classic and almost $3000 for Big Joe is a fraction of the price. It is easier to control, hold temps and it does not really care for the weather outside. I did a 4 kilo turkey on the weber kettle for Christmas and I went through 4-5 kilos of charcoal. I did a ribs at -10C on the kamado and maybe a kilo of charcoal or less for longer cook. Go for a Kamado if you have the finances, 100%.

@SmokingDadBBQ

3 жыл бұрын

I agree, I would go with the classic. it’s much easier to get a great quality result and they stand the test of time well

@SmokingDadBBQ

3 жыл бұрын

I would do a classic. the ceramic Kamado is still a superior product. this aims to bring some of the benefits to a more affordable price but it doesn’t compete or replace a Kamado in my two cooks so far

@iwhypokeriwhy3805

3 жыл бұрын

@@gabrielglouw3589 Thank you for good advice fellow stranger! I live in the country-side, so I want to have a stationary grill. Ceramic looks like a great option!

How does the smoke flavor compare to the Big Joe?

@SmokingDadBBQ

3 жыл бұрын

so far I haven’t been able to see a difference if you put the work in. that brisket was way more hands on than normal... but at the end of the day one of the best I’ve ever cooked

So you call those side ribs up in Canadia?

@SmokingDadBBQ

3 жыл бұрын

yes call them spare ribs, trimmed st. louis style ... what do you call them?

I bought an 18" Weber kettle for 30$ I put an 18" rim on it. The grate fits perfectly and looks like this thing. Works awesome. Sorry.

Can we cooked pizza in the new Kamado Kettle? Regards.

@SmokingDadBBQ

3 жыл бұрын

I think we should try

This seems more along the lines of what this grill was designed for. Hopefully someone will come out with a drip tray for this grill. In the meanwhile just a cheap Walmart stoneware dinner plate might work.

@SmokingDadBBQ

3 жыл бұрын

yes this is more it’s speed for sure. not sure why they didn’t make an x accessory rack ring for it to hold a drip tray but a pizza pan or Walmart pan like you said will work

@SmokeyMesa

3 жыл бұрын

I got a slo roller for my classic II and had similar clearance. I got some disposable foil pizza pans and they worked great.

Any reason why you wrap in tinfoil vs. butcher paper? Thanks James.

@SmokingDadBBQ

3 жыл бұрын

only for this method, the foil holds the moisture better than paper

👍

@SmokingDadBBQ

2 жыл бұрын

thanks, cheers

Fuelguzzler? Compare, pls.

@SmokingDadBBQ

3 жыл бұрын

sounds good

great vid! except I assure you: Pork ribs are *NEVER* Kosher!!! (our mutual friend Al at EMV sent me to your channel.)

@SmokingDadBBQ

2 жыл бұрын

thanks. the only thing I used was diamond crystal kosher salt, the ribs or anything else is not kosher in this video

I live close to the original Norfolk in the UK. Fyi the original way of pronouncing it is Naarfuk.

@SmokingDadBBQ

3 жыл бұрын

glad I didn’t try to say it properly on camera... youtube might flag me for swearing lol

Don't you think letting the fat drip through slo roller onto coals would add that extra BBQ flavor?

@SmokingDadBBQ

Жыл бұрын

i am not sure if i am explaining this right... but fat falling into the fire (good) tastes better than fat burning on deflector plates or sloroller ... so if i cant get what you get when doing a rotisserie chicken for example with the fat hitting the live fire i tend to try and minimize the burning fat smell and taste

Chicken or burgers next please

@SmokingDadBBQ

3 жыл бұрын

oh ya, you bet

you say 'smoke from pork fat falling into the fire' like it's a bad thing :)

@SmokingDadBBQ

3 жыл бұрын

haha well to clarify i don't want a fat covered sloroller that burns white smoke for 40min the next time i light it lol

@ManCaveMeals

3 жыл бұрын

@@SmokingDadBBQ All I will say to that is that all white smoke is not created equal :)

@SmokingDadBBQ

3 жыл бұрын

@@ManCaveMeals this is true

Nice video, couple things though: 1. Did you film your commentary after the cook? Either that or your dome thermometer is broken. Guessing you filmed them after the cook. 2. Vinegar and foil is a no-no --- that's a surefire chemical reaction

@SmokingDadBBQ

3 жыл бұрын

yes I sometimes don’t record all things until later depending if there are people in the pool having fun etc

Great video. Thanks so much. Do they make a proper drop tray for this model? Mate, could you please try not to say "go ahead and" before you do something? I know it's an American thing but it drives me nuts. Cheers.

any KETO sauce?

@SmokingDadBBQ

3 жыл бұрын

i have a few from my local mini grocery store that i mix with apple cider vinegar

Should not use the world Ghetto so loosely 👎🏾

@SmokingDadBBQ

2 жыл бұрын

sorry. i learned after this was a poor choice of phrasing but can’t change it a after the upload