Must watch KJ videos: KJ 101 (start here) - kzread.info/dash/bejne/qmei2M2wndrbdto.html Top 10 KJ beginner mistakes - kzread.info/dash/bejne/mZiXw7GjgdfFeZM.html Dome alignment issue? - kzread.info/dash/bejne/o4uBmM9_m8nUnaw.html Top 5 KJ maintenance tips - kzread.info/dash/bejne/maSct7N_h5nbedI.html Don’t buy these accessories - kzread.info/dash/bejne/gYaXxNFvlreunc4.html Smoke wood secret - kzread.info/dash/bejne/ZKWoqtR_mrq_Ybg.html First 5 cooks for a new owner - kzread.info/dash/bejne/fHVslryvia-aZ7w.html

@chrisadams4822

2 жыл бұрын

I was wondering if I have to much charcoal in my basket will it cause me trouble in keeping the temp low. I tried some ribs on the classic 2 with your 270 method and struggled to keep temp under 300. Thanks for any tips

Thank you so much for this video! You really take the intimidation out of doing a low and slow smoke. Keep up the great content!

@SmokingDadBBQ

4 жыл бұрын

Emily Wendel thanks so much Emily. Very kind of you

I appreciate how much information you pack into your videos! I have definitely referenced your videos when preparing for my cooks. Thanks for doing what you do!

@SmokingDadBBQ

2 жыл бұрын

much appreciated

This is a great technique for hitting your target temperature. I've used it my last 3 cooks on my kamado joe and it has just been awesome. Great channel for kamado cooking. Please keep up the good work and I look forward to more awesome videos in the future.

@SmokingDadBBQ

4 жыл бұрын

Thanks so much, glad it helped!

My Big Joe 3 is on the way. This will be both my first Kamado style grill and my first smoker. I am super excited and have watched most of your videos and have watched this one multiple times already. You have helped me feel very prepared and confident. Thank you!

@SmokingDadBBQ

4 жыл бұрын

Rock on! congratulations on your big joe. I’m here for any questions if you get stuck

Nice instructional video! I have the Big Joe and always trying to learn more. It is amazing how they hold the heat and consistent temps! Thanks for sharing!

@SmokingDadBBQ

4 жыл бұрын

Beers-Jack of BBQ thanks for checking it out and commenting. Amazing indeed

An amazing video that really does a great job of explaining everything for newbies. I can wait to test out my first beef brisket this weekend on my kamado style charcoal grill this weekend. Thank You!

@SmokingDadBBQ

2 жыл бұрын

Glad it was helpful!

I was nervous using a komado Joe for the 1st ever today but this made it real easy. Thanks heaps!

@SmokingDadBBQ

3 жыл бұрын

Glad it helped!

Your videos have been a great resource for someone who is thinking about getting a KamadoJoe! Keep up the great work.

@SmokingDadBBQ

4 жыл бұрын

Dwarvey thanks. My goal is to get folks off their propane grill and realize there are some great bbq options that aren’t scary to use lol 😂

I used your tips in this video to complete my first cook which is #5 on your list. pork butt. Started at 5:00am and cooked all day. I’m amazed at the stability of the cook. My whole family loved it! Thank you 🙏🏼

@SmokingDadBBQ

2 жыл бұрын

fantastic, congrats Chad

You saved my life and saved me money!!! I swore I needed more charcoal for longer cooks….Now you showed me the way, I’m even more confident on doing a long cook again. I played with the dampers just to see if the heat will come up and go down and by golly it does just that!!! Thank you!!!

@SmokingDadBBQ

3 жыл бұрын

Rock on!

I told you this last week but I really mean it, you have taught me so much about the science of cooking versus the art of cooking. The Kamado style cooking is truly a science. Thank you so much. Oooot

@SmokingDadBBQ

3 жыл бұрын

I'm so glad to have helped

@clintrich8209

3 жыл бұрын

@@SmokingDadBBQ James, I have a serious question. I bought a Kamado Joe Jr. to take camping. My first cook at home I'm trying to roast a small chicken. When I fired it off it got up to 400 quickly so I backed it down, now that I've got the deflector plate in with a small drip pan on that, I can't up past 340 with vents wide open. Crazy thing is with the daisy wheel wide it's starts cooling down but close the daisy 1/4 it comes back up. I do have a coal basket I adapted to work and it's a little smaller than the one specifically for the Jr. Could that be the problem?

Man the method to get it up to stable temp has changed my life. I had given up on the kamado after constantly fluctuating temps, this is great!!

@SmokingDadBBQ

Жыл бұрын

glad to help, thats what i am hear to try and do

Thanks for all of your help! I watched all of your videos and have learned so much... you are a great teacher.

@SmokingDadBBQ

3 жыл бұрын

Happy to hear that! Thanks so much Jason

My big joe comes this Tuesday, getting excited. Your channel has been very helpful, thanks.

@SmokingDadBBQ

3 жыл бұрын

Congratulations and Great to hear!

This works. I usually fight to keep temp at 250. This time I set it once and it cruised through the whole cook. Thanks.

@SmokingDadBBQ

3 жыл бұрын

Excellent!

Fantastic video. Love how you walked through the set up. I can’t wait to get out of the desert from this Deployment and buy my kamado (summer of 21 will be awesome)

@SmokingDadBBQ

4 жыл бұрын

Steven Coffee thanks so much.

@Dad_Lyon

3 жыл бұрын

You make it back home?

@braineater713

2 жыл бұрын

? Hope you're home with your family this holiday

@kappatvating

2 жыл бұрын

@@Dad_Lyon I did thank you for checking on me (sorry for the delay in response)

@kappatvating

2 жыл бұрын

@@braineater713 I am. I really appreciate this channel. This kind of support and just checking in as well as James and his amazing tips is really special.

Fantastic and helpful video! Doing my first low and slow cook of pork belly on my BJ3 today... I'm sure these tips will help me avoid some rookie errors!! 😁. Thanks!

@SmokingDadBBQ

3 жыл бұрын

Good luck!

I tried your technique today. Rock solid 250 degrees! Thank you!

@SmokingDadBBQ

3 жыл бұрын

Glad it helped!

I’ve had my joe for a couple years and think this is a fantastic overview.

@SmokingDadBBQ

3 жыл бұрын

thanks 🙏

Thanks for all the videos, James. I found your channel when I was looking for information about kamado-style grills. You definitely helped me decide on the KJ brand and Costco delivered on the price. As a result of watching videos like this one, my first cook on my new Classic 2 (beef ribs) was a stress-free success! Tonight, spatchcock chicken over direct heat. Cheers! P.S. Thanks again for proving that Crocs really are four-season shoes!

@SmokingDadBBQ

3 жыл бұрын

Awesome! Thank you! Enjoy dinner, sounds delicious

@bobv5806

3 жыл бұрын

@@SmokingDadBBQ It was, thanks! Do you find much of a difference when using the deflector plates on the x-ring as opposed to the lowest level of the Divide and Conquer rack? I added a charcoal basket to my Classic 2 and I'm wondering if I should leave it out when I want to do low and slow for brisket or a butt.

This advice has been grate! (Hehe). I’ve made 3 slow cooks using this advice. 👏

@SmokingDadBBQ

3 жыл бұрын

Love it!! good pun lol

I think you covered every topic possible to get someone started with these awesome grills! Awesome vid buddy

@SmokingDadBBQ

4 жыл бұрын

Harmon Heat thanks so much. Spent to many nights baby sitting a pit probe alarm so once I developed this method that works everyone had to pay to forward to the earlier versions of me out there lol 😂

@HarmonHeat

4 жыл бұрын

@@SmokingDadBBQ absolutely!

@SmokingDadBBQ

4 жыл бұрын

Harmon Heat thanks again 🙏

Nice informative video mate. Interesting way of bringing up to temp with the heat deflectors like that, never tried that way but looks like it works well 👍

@SmokingDadBBQ

4 жыл бұрын

The Smokin' Elk 💯 steady eddy this way. Settles in right where you want it and doesn’t budge. This is how I do it when building a fire at night and I want uninterrupted sleep lol

I've been don't it wrong this whole time!! Thanks for sharing

@SmokingDadBBQ

4 жыл бұрын

Cooking with Chubaranks hahah I doubt wrong, there is no such thing. This is just how I do it when I want to cook over night and not interrupt my pitmaster beauty sleep lol 😂

Thanks for all your insight and experience. We just got our classic II. Very excited and feeling better from your videos. Exchange a vacation for a kamado Joe.. happy to join you and everyone else in KJ. "Smoke'em if you got'em"

@SmokingDadBBQ

4 жыл бұрын

heck yes. fire it up

I just got my classic 3. This video helped me so much thank you !

@SmokingDadBBQ

3 жыл бұрын

Glad it helped!

Thanks James ...great video ! Going to try and use less charcoal this weekend.

@SmokingDadBBQ

4 жыл бұрын

Dave Monaghan enjoy your cook Dave

Awesome video my guy. Got a Joe coming to my door soon, can't wait to use your tips when I start cooking :)

@SmokingDadBBQ

3 жыл бұрын

Have fun!

Think this is the first cleaning video that made me want to buy a grill!

@SmokingDadBBQ

4 жыл бұрын

Comparison Cooking 😂 whys that?

Would love to see a video on how you stabilize the temp when cooking burgers or steaks at a higher temperatures! Thanks for all of the how to videos. About to get my first Kamado and I’m trying to soak up as much as possible! Thank you!

@SmokingDadBBQ

2 жыл бұрын

Will do!

Super helpful! Thanks so much.

@SmokingDadBBQ

2 жыл бұрын

Glad it was helpful!

Great tips James, thank you

@SmokingDadBBQ

3 жыл бұрын

Glad it was helpful!

Nice job educating us

@SmokingDadBBQ

2 жыл бұрын

It's my pleasure

Great video! Helped me a lot.

@SmokingDadBBQ

3 жыл бұрын

Glad it helped!

Great job !

@SmokingDadBBQ

2 жыл бұрын

thanks

Awesome video ! Very helpful cheers

@SmokingDadBBQ

4 жыл бұрын

rob berne thanks for checking it out Rob. Much appreciated

Great info, thanks for sharing

@SmokingDadBBQ

3 жыл бұрын

Thanks for watching!

Great video! Very informative

@SmokingDadBBQ

3 жыл бұрын

Thanks for watching!

This very helpful - thank you! I am now only on my second cook, but I cannot get my Kamado Joe below 240 for a long cook. I have been trying to get keep it at 225. I have kept the bottom opening at 1.5 fingers open and the top is right at the first notch. Last time when I tried to go below the 1st notch the fire went out. Any pointers to get it at 225? thanks!

Can't wait to try this method

@SmokingDadBBQ

4 жыл бұрын

Hope you enjoy and find it works just as well for you

awesome informative video.. thank you

@SmokingDadBBQ

4 жыл бұрын

Glad it was helpful! thanks Phillip

Awesome videos, thanks! Getting my first Kamado in a week or so and I'm super excited!! Hopefully the Classic Joe III is going to feel big enough... 🙈

@SmokingDadBBQ

3 жыл бұрын

Good choice! congratulations

Thank you for this. Sold me on ordering a Joe.

@SmokingDadBBQ

3 жыл бұрын

Hope you enjoy it! Here to help with any questions

Great overview! Possibly you could do a video on smoking woods and what you have learned. Particularly interested around wet soaked wood vs not, what woods work best with fish, beef, pork, etc. Thanks!!

@SmokingDadBBQ

4 жыл бұрын

great idea. will make it happen

Great video man :)

@SmokingDadBBQ

2 жыл бұрын

Thanks for the visit

This was super interesting to watch!

@SmokingDadBBQ

4 жыл бұрын

The Silly Kitchen with Sylvia thanks Sylvia. Much appreciated

Definitely worked lol. Been sitting at 250 for a while and haven't had to touch a thing lol. Now, I'm feeling bamboozled having bought this ikamand lol. This really is set it and forget it

@SmokingDadBBQ

4 жыл бұрын

thanks so much. glad it helped you get consistent temps too

Great video! Thank you!

@SmokingDadBBQ

3 жыл бұрын

awesome thanks

Great video as always.

@SmokingDadBBQ

3 жыл бұрын

I appreciate that

Realy love this brake accelerator explain

@SmokingDadBBQ

Жыл бұрын

Thanks

Awesome video bro now I'll know where to look when I buy my first kamado

@SmokingDadBBQ

4 жыл бұрын

Rickysfoods thanks so much Ricardo. So when are you getting one lol?

Love all of your videos! If you haven't already you should write a book on kamado cooking. Thanks again!

@SmokingDadBBQ

3 ай бұрын

Thanks. I’ve started with two small digital download books but am thinking about it someday

@GMAN4737

3 ай бұрын

@@SmokingDadBBQ I will have to check those out - thank you!

Great video, thx.

@SmokingDadBBQ

2 жыл бұрын

Glad you liked it!

Really love your video’s ! Of you want to use the slowroller as well, do you place the slowroller ring also first inside while heating up ? And then later at the slowroller lid ? Thanks !!

Really helpful video! Love your content. Thank you. Quick q if you don’t mind I’m always battling with high temps. So I’ll follow this. Do you think using too many fire lighters lights too much of the charcoal at once? I think I may have made this mistake. What’s the best way to start the fire?

sweet video master class

@SmokingDadBBQ

3 жыл бұрын

Thank you kindly

What a great video - about to try smoking my first pork shoulder and this is perfect to give me some tips for setting up and regulating temperature. Greg, UK

@SmokingDadBBQ

3 жыл бұрын

glad I could help

@GregsBassShed

3 жыл бұрын

@@SmokingDadBBQ it’s smoking as I write this! Managed to maintain temp of just under 250 for over 5 hours now. This is fun! I’ll be back for more of your videos.

Your setup is wicked bro

@SmokingDadBBQ

Жыл бұрын

thanks!

great video. Thanks. I like the wire basket for the charcoal. My Big Joe doesn't have that. As such my setup doesn't look nearly as clean as yours. But this is very healthy. Good to get the Canadian perspective. I'm a dual citizen living in New Orleans.

@SmokingDadBBQ

4 жыл бұрын

Thanks Ben. Appreciate you watching, commenting and subscribing

@peelershelt

4 жыл бұрын

@@SmokingDadBBQ Calgary?

@SmokingDadBBQ

4 жыл бұрын

Ben Peeler me? I am Burlington ON

@peelershelt

4 жыл бұрын

@@SmokingDadBBQ excellent. just a guess. Bad one at that. I have a cousin in Burlington and an aunt in Hamilton. I have a place in Muskoka that my grandfather built, but of course family cant get there this year, due to Covid. My big cottage upgrade plan this year was going to be a Traeger Timberline. It'll have to wait.

Thanks for the video, great work as usual! When do you consider using the charcoal basket divider? Have you used a temp controller or find it pointless because of how efficient the insulation is?

@SmokingDadBBQ

4 жыл бұрын

thanks John. I use the divider when setting up a hot side and and indirect side but normally I just bank the coals vs using the insert. I don’t bother with any fans given “it just works”

This is a great video that has really helped me. I do have a question regarding your open pie deflector plates. I think that's a great idea and makes total sense to heat up the dome and "overshoot" the temp initially since it's not the true reading once the plates are in a closed position. That being said, how you do this with the sloroller? Do you overshoot in the same way by not installing the sloroller cap, and than once you're there you put the cap on for the temp to come back down (along with adjusting the vents)? I apologize if I missed this in a different video. Hopefully my question is making sense. Thanks again for all your great videos, they are really helping a newbie like me!

@SmokingDadBBQ

4 жыл бұрын

thanks so much, yes exactly the same process. Overshoot a little and then install the top portion

Great Video THX

@SmokingDadBBQ

4 жыл бұрын

Markus Deitmer thanks Markus

Yes! More videos on hot and fast cooking!

@SmokingDadBBQ

4 жыл бұрын

You got it! Love cooking hot and fast

@nathalieheath5693

4 жыл бұрын

Smoking Dad BBQ awesome! Looking forward to it! We just broke in our KJ Classic 3, really excited to do smash burgers or a steak. Tried whole chicken and chick thighs, those were awesome! Temp control doesn’t come naturally to me yet, but I’ll try these tricks and tips. We’re gonna have a go at some ribs this week. Keep the awesome vids coming!

Thanks much for the starter tips! I used your recommendations and your Spatchcock Chicken recipe on for my first cook on the new KJ3. Turned out very nice but I struggled to maintain the heat towards the end of the grill and could probably do a little better. I thought I had more than enough charcoal but was almost out when I finally opened things up. I had left both vents more open than I thought I should have to maintain temp. How much charcoal and where should the vents be for a 425-450 cook? Thanks much!

@SmokingDadBBQ

3 жыл бұрын

how much charcoal was left once you shut down the grill and it cooled off so you can see in side? If there was only ashes you either estimated perfectly and or maybe need an additional piece or two

Thanks for the info. Just got my Kamado Joe and thanks to you and your advice we had an awesome pork shoulder yesterday for the Superbowl. It looks like you don't use the cast iron grate at the bottom of the where the charcoal would rest on top. I was concerned that the small holes in the cast iron grate would be plugged up with ash. I think I'll buy one of those baskets like you have. Thanks again!

@SmokingDadBBQ

3 жыл бұрын

thanks and glad to hear the pork was good. kick ash basket makes one as does Kamado Joe for gen 1 and 2

Thanks for this, just got my Kamado egg from Aldi, this has helped me a lot to setup, doing some ribs today, wish me luck!

@SmokingDadBBQ

4 жыл бұрын

Eva Playz fantastic. Hope you enjoy the cook

Thanks for your videos! Just got a Big Joe III today. If you’re doing a longer cook do you put the charcoal all in at the beginning? Or do you add throughout? If you add, during a cook how do you do that?

These things really are good. Been smoking on sub standard off sets for years and getting good results but the coal I go through I could've got the whole Joe collection! Twice! Just got the junior. Lit it at 6pm with not a great deal of coal. Was still going at 7am next morning

@SmokingDadBBQ

2 жыл бұрын

amazing efficiency

@lukedecol1505

2 жыл бұрын

@@SmokingDadBBQ it really is. Going for a Brisket tonight. Hoping my Meater thermometer turns up in time!

Hi James, I am new to the Kamado Joe ceramics and can't wait for your videos each week, I feel like there's a lot to learn before I can call my friends and neighbors over for that perfect cook.... I have traditionally for the past 25 plus years been into the wood fire and pellet type indirect smokers.... Now I own the Big Joe III and the Joe Jr and have a lot of catching up to do.... Have you ever made a guide in the form of a spreadsheet for temperature settings and control for all the Kamado Joe cookers? again, Thank you! Jim

@SmokingDadBBQ

3 жыл бұрын

thanks so much Jim. not yet but that’s something I am working on this year. tomorrow’s video by chance goes into specific settings for some common temps summer and winter

Great stuff! Really want one of these hopefully this summer. I do have a couple questions: since you removed that ash diverter couldn’t you run briquettes and second why not use a chimney to start your charcoal?

@SmokingDadBBQ

4 жыл бұрын

Ryan Frasier hey Ryan, thanks for checking out my video. Great questions. You can run any fuel you like, I just find anything other than lump (1) ashes up way more which restricts air flow and (2) you have to be sure it’s 💯 natural wood as to not get any chemical smells penetrating into the ceramic. I am happy with lump so that’s all I bother buying. For the chimney, it’s a great method. I have a looft lighter and a map torch and most often alternate between those two..many times I’ve place my coals strategically so I don’t want to just dump ignited coals haphazardly vs starting a burn path / direction with larger pieces placed at the bottom to help promote great air flow

It would be great if you show the various setups all in one video as a great reference video. So pizza, low/smoke, steaks etc. Especially using your fast forward skills to move it along quickly. Adding time references for the different sets would be helpful. Thanks

@SmokingDadBBQ

3 жыл бұрын

Great idea. will do

So ive had a chargriller Akorn for about 2 years now and love it. Smoked pork shoulders, briskets, everything on it from 2 hour smokes to about 16 hour smokes and its done pretty well. Ive always wanted a nice ceramic grill and ended up scoring a almost new pitboss K24 for $200 so I couldnt pass it up. My issue is when I build my fire, I let it get up to around 160 -170 degrees and then I shut the vents down to roughly where I want them not to overshoot my temp which I love the 225 mark. It will hit the mark and stay there for a bit but it will slowly just keep creeping up past my temp no matter how slim I shut the dampers down. Last cook it was at almost 280 and it was very close to snuffing the fire out. plus I have Zero smoke comming out at that point and I always smoke with a wood chunk of 2. I dont know what im doing wrong. lol

Thank you for this.I will be needing this shortly. I'm buying a Komodo this weekend

@SmokingDadBBQ

4 жыл бұрын

rendezvous0000 congratulations 🥳. Which model did you get?

@rendezvous0000

4 жыл бұрын

@@SmokingDadBBQ I'm going to get a Louisiana Grill 24 inch komado. I've been told they are pretty much the same but with less attachments. Do you know of it? I'm really looking forwards to cooking on it, especially making a crispy belly pork, Chinese style! Can you make a video of one?

@SmokingDadBBQ

4 жыл бұрын

rendezvous0000 awesome. I’d love to make that video. Will add it to my list

Thank you for the great video. I absolutely love your videos... they have been very helpful for me as i navigate the KJ world. I have a question about smoke. When i have done slow and low cooks, the smoke coming out of the daisy wheel is clean and clear for the first 4 hours, but after that it starts to become thicker and whiter. I know with the offset smokers this is generally considered a bad thing... the so called 'dirty smoke'. Is it the same with KJ? I don't think it affected the flavor of my ribs, so i didn't think much of it. What are your thoughts on this? Should I worry... or is this a common finding?

@SmokingDadBBQ

3 жыл бұрын

thanks so much. this is now the fat hitting something hot causing this smoke but your wood fire will still be burning clean. trimming excess fat and using drip trays help reduce the amount of potential flare ups

I’ve watched this a couple times over the last few days since getting my Joe. I’m using wayyy to much charcoal

@SmokingDadBBQ

3 жыл бұрын

its amazing how little it actually needs

Since becoming disabled, I've been searching for almost a year for a grill/smoker system that I can use. I tried pellets and charcoal digital units with "meh" results and horrible dependability... I have now watched several of your great videos and think I'm sold on the Kamado. Thanks for the hard work you put into your channel, I'm looking forward to trying a Kamado Joe for myself. Cheers!

Great Video! There seem to be a lot of options, that have me second guessing the best set up. I see you use the 2 ceramic diffuser plates, do you do this instead of the slow roller and if so why? Thanks again for the great videos.

@SmokingDadBBQ

4 жыл бұрын

Thanks so much Isaac, appreciate you watching commenting and subscribing. I do the exact same thing with the SloRoller, I only showed the plates as that's what I assume the most people have given the SloRoller is new to the series 3

@tremaynemyles8276

3 жыл бұрын

So with the slo roller set up you just add the top to it later?

Great video! at around 5min 45, you say you use the half moon deviders in a pizza pie shape config "until you get the heat in KJ that we want". Does that mean you recommend taking them out before grilling something as simple as burgers? or do you leave the stone devider in place?

Great video. Any tips on the slo roller set up to avoid the swings? I appreciate it!

@SmokingDadBBQ

3 жыл бұрын

I do the exact same. base of the roller in. it no top part or grids until hitting temp. then install everything and adjust vents

My joe is on order. can’t wait to start doing some of your recipie videos over in the uk!! My question is if you wanted more charcoal for a longer smoke, do you adjust your vents differently?? Thanks

@SmokingDadBBQ

3 жыл бұрын

the vent settings work the same so long as your not overflowed to the point where air can’t reach the fire. the air flow restriction means only so much fire can get the air it needs to continue burning... this is true if there is 5lbs of nearby un-ignited lump or 15lbs of nearby lump

Great! Thanks alot

@SmokingDadBBQ

4 жыл бұрын

Glad it was helpful! thanks for watching, commenting and subscribing

Hi James! Thanks a lot for the great videos. Love your professional approach when it comes to understanding the setup and control of a kamado grill. What is your preferred strategy when using the Sloroller for a low and slow cook? Maybe you already made a video and I just didn't realize. Keep up the great work! Cheers from Austria

@SmokingDadBBQ

4 жыл бұрын

great question. i just added a few min at the beginning of my latest baby back rib video to show this but i will do a stand-alone in the future to make it easier to find. i do the same thing of overshooting a little, then adding the top portions, cooking grids and adjusting the vents etc to settle in at temp

@jurgentromayer7723

4 жыл бұрын

@@SmokingDadBBQ Thanks a lot for the quick response. Will check out the video you mentioned. Of course, a stand-alone would also be much appreciated.

Thank you

@SmokingDadBBQ

Жыл бұрын

you're welcome

hi, thanks for your very useful video, just a bit confused @ 3.55 you said 'you put in only 2 or 3 lumps in the basket' but clearly it shows more than that. roughly how many lumps were needed to start that fire? Also did you keep the dome open all the time from starting the fire till you added the plates etc? TIA

@SmokingDadBBQ

4 жыл бұрын

Nigel Edwards thanks so much Nigel. Good questions. Yes I had a a little charcoal remaining so the 2-3 pieces was new charcoal on top of what was left. I like the dome closed as the heat in the ceramic really helps make the temperature stabilize

Nice winter crocs!!!❄️ 🥶

@SmokingDadBBQ

3 ай бұрын

The best!

Very informative. I have the gen 1 with the daisy wheel top cover. How much of a vent gap would you say your setting is compared to the gen 1?

@SmokingDadBBQ

3 жыл бұрын

I like daisy wheels, start with the bottom vent 100% and the daisy swung open. When the pit hits temp (i.e 250f) close the plates, install the grids, adjust the bottom vent door to 1-2 fingers width and close the daisy wheel to max open on the pedestals. As temp recovers start tightening up. Likely 1-2/8th of an inch visible open when all settled in

Great stuff again. Another question for you today. Have you noticed having a stand around your Kamado Joe's affect air flow at all?

@SmokingDadBBQ

4 жыл бұрын

thanks Devin. no I haven’t noticed an impact at all on airflow

Hey of course i love your videos and thank you! Kind of a random question, i'm doing my first brisket on the Classic 2 today so pretty excited, anyways about how long does it take you to get the Kamado to settle in at 250? i'm never sure if I let the coals burn long enough before I start fine tuning the temp. Took me about an hour to get it to settle in at 250. TIA

@SmokingDadBBQ

3 жыл бұрын

the torch can make a big difference in how long getting up to temp takes until the dome passes the hand test (hot in the ceramic) before installing the heat deflectors

Really GREAT job on all your videos!! I am wondering if you have any advice on my temperature problems. I have been doing some low and slow type cooks. However, my temperature does sort of a slow creep. It goes in both directions. But I'll get it all set up for overnight and after a couple 2-3 hours it will have creeped either up or down more than 15 degrees so the temp alarm I have set up will wake me and I adjust, then maybe couple hours later it's going the other way to far? Any thoughts? Thank you, Brock

@SmokingDadBBQ

3 жыл бұрын

hey Brock there are a few things that can do that. too much smoking wood which burns unpredictability can cause this. try not to exceed 5-10% of the total volume of fuel with wood to best manage it. wood placement can also do this. chunks scattered on top as they ignite can make temps swing

Considering getting the Classic II. Curious on your opinion of this vs. a Pellet Smoker like say a Traeger. Also, LOVE the set up and encasement for the Joe...can you post your design and build on that?

@SmokingDadBBQ

3 жыл бұрын

email me at smokingdadbbq@gmail.com and I can share the plan... I am personally not a fan of Traeger / pellet grills even though they are incredibly capable. I helped my neighbour pick one up a few years back and day one he beat my best babyback ribs lol. i have since re-taken the crown... but the fact they make it that easy is impressive. I personally enjoy more involvement, being able to searing, pizza etc. which exceeds the range possible on 99% of pellet grills. this is heavily my opinion / preference so do with it what you may. My bias is to get the iKamand if you want to add smart phone operation of your grill plus retail the other advantages

i have a classic with daisy wheel. Where should the wheel openings sit? 50% or less? Doing my first smoke up on a beef shin tomorrow Many thanks

@smoking dad BBQ regarding smokeware drip pan, the large drip pan sans x-rac works. The large pan extends well beyond, the slo rollers round cover plate. That drip pan may inter-fer with slo rollers purpose, by changing air patterns.

@SmokingDadBBQ

2 жыл бұрын

i don't have a way to officially measure the disrupted air flow.... but from the taste nothing seems off or different. if anything some advantage from less white smoke from fat hitting the hot sloroller if not using a drip pan

Hi James, great vid. Ive had my big joe for a couple of years now. Just starting to get a little more adventurous and going to do a short rib today. will take some of your advise on building the fire and putting the deflectors in at the start makes a lot of sense. would like to see a hot and fast vid👍. Thanks and all the best from the UK.

@SmokingDadBBQ

4 жыл бұрын

J Des Yaaaaassss love it. Can’t wait to hear how the short rib turns out. Absolutely will do a hot and fast video thanks for letting me know

@jdes5247

4 жыл бұрын

Hi James, the flavour was amazing but the meat was a little tough. I kept the joe at 230F and the took the meat out at 205F. The meat between the ribs was as soft a butter. I will have to have another go, never mind.

@SmokingDadBBQ

4 жыл бұрын

J Des did you wrap them? I did a St Louis rib video a while back. My method is 2 hours at 260-275 and then one hour in foil bone side up with some mayo or butter on the bones and some apple cider vinegar in the pouch. Then remove and sauce at the end

@jdes5247

4 жыл бұрын

Thanks James Ill have a look and give it a try👍

@jdes5247

4 жыл бұрын

James what are your thoughts on Wifi controlled fans for managing temp?

Thanks man! I have the temperature control down but I still seem to struggle with wood chips. Whenever it reaches temp, most the smoke has been used when I put the meat on. Shoudk I get the grill to temp and then add chunks?? Thanks in advance for the advice.

@SmokingDadBBQ

4 жыл бұрын

I add my chunks first. then charcoal and light the grill so that’s they smoulder and smoke longer then being added up top and burns right away

James, firstly just wanna thank you for all your videos you've put out with great advice and tricks that you've learned over the years.. you are truly the Kamado king on youtube and you're content is so informative, so thank you. Also, wow for responding to everyone's comments here (a lot of them repeated) you have a lot of patience my man, respect👊 I have 2 questions for ya please; 1. I have a classic II with the daisy wheel, for the same setup as this video, would you open the top vent to about 1/4 -1/2? 2. I love making smash burgers at home but I'm sick of stinking out the house and messing the kitchen... do you cook burgers on the half moon soap stone?(i see the link in the description) I've been looking for 1x circle cast iron plate that is the same size as the grill but had no luck finding anything that size. Want something big enough to fit atleast 5-6 patties and to me a half plate or 2x together would get a bit messy? Sorry for the long comment & thanks again for sharing your Kamado knowledge to the world.

@SmokingDadBBQ

3 жыл бұрын

Thanks so much. In hindsight I wish I did one or two soapstones and skipped the cast iron. This would give me the large griddle surface for lots of smash burgers but its easier to clean, no rust, better sear, and works great for other things like scallops or veggies etc. The daisy wheel is different on the classic than the jr. but i would start with the bottom vent the exact same and 1/8th inch of visible gap to see how close to 250f that lands and adjust from there

@STURTZ

3 жыл бұрын

@@SmokingDadBBQ Perfect! No rust is great, have that issue with my griddle plate. Thanks mate I'll give that a go 👍

Hello James. First I enjoy your vids. Do u have any suggestions on vent setting on come out of Joe classic series 3 to maintain 350 to 375. Thanks.

@SmokingDadBBQ

4 жыл бұрын

thanks so much ... I would start with two fingers on the bottom and go middle of the vent cap to start. ambient temp, type of charcoal etc will determine the fine adjustments from there. I suspect you will end up closer to the last line short of being fully open and that should do it

I am interested in the table. Did you make that or purchase? Interested in what the joe is sitting on concrete or soap stone? Is the counter top concrete?

This is awesome, thank you! At which point do you put some smoking woods in?

@SmokingDadBBQ

3 жыл бұрын

good question, i like to burry my wood under the coal and then light it

James, while you recommend keeping the half moon dividers in an open pizza pie configuration, when should those of us with the Joe Junior add in our heat deflector for low and slow, since it's a single piece? I appreciate your videos!

@SmokingDadBBQ

3 жыл бұрын

great question. once your dome passes the hand test (hot ceramic)