So many ways to configure that Kamado. I can see why you love them so much😊
@BartlowsBBQ
Жыл бұрын
Absolutely, so fun and so versatile!
@mariadalee3277
Жыл бұрын
Thank you for your help 👍. Im a beginner and needed it. 😎 Also, in which meat case you are using a double indirect? Thank you 🤝
@BartlowsBBQ
Жыл бұрын
You are so welcome. I’m glad it was helpful and appreciated you following the channel. Double indirect with sloroller and heat deflectors is something you don’t have to do but low n slow doing brisket or pork butt would be appropriate.
@mariadalee3277
Жыл бұрын
@@BartlowsBBQ thank you 👍
@BrianMiller1973
Жыл бұрын
Another great video Scott! Chef Eric said in his last online KJ cooking class that KJ has new accessories coming soon. Any change you have heard what any of those are? If so, I know you can’t say what they are; I am here just wondering if they are new things along the line of the Joetisserie and DoJoe, or new cooking surfaces or other things completely?
@BartlowsBBQ
Жыл бұрын
Thank you so much! Yes, I can't say specifics but just know some great exciting new products are coming!
@BrianMiller1973
Жыл бұрын
@@BartlowsBBQ Looking forward to some new stuff. Hope we get to see it by summer. 😁
@jmswillow5969
Жыл бұрын
I'm still getting used to the crazy efficiency of my kamoda. The same fuel I used on my offset has it at 350 for hours it literally needs half the charcoal and wood. I used small logs in my offset I have to cut those down. You can but do not have to use a water pan .
@BartlowsBBQ
Жыл бұрын
It definitely can be an adjustment but such a great efficient grill. Which model do you have?
@dadlovestofish
Жыл бұрын
I see you have the series 3. Good for you! Any advise for those who have the series 2?
@BartlowsBBQ
Жыл бұрын
I had the series 2 for many years. Check this video I did a while ago on the classic 2. The principles are the same on all sizes. Thanks for watching and let me know if there is anything specific I can help address. kzitem.info/news/bejne/sYKnwJyKj5WBdXY
@leejohnson197733
2 күн бұрын
Do you not use a chimney to start quicker?
@BartlowsBBQ
2 күн бұрын
I use a fire torch that takes 1 minute to get things started.
@user-uh6ct3yf7u
5 күн бұрын
How long would that amount of charcoal burn for and what’s the process for refuelling? Thanks.
@BartlowsBBQ
4 күн бұрын
With good lump charcoal, if you fill it to the top and with spots where good age flow is showing with ceramic holes. You won’t need to fill it. Jane’s from Smoking Dad BBQ a few years ago did a test and lasted over 50 hours. For some reason you need to refuel, just remove heat deflectors and add more charcoal.
@user-uh6ct3yf7u
3 күн бұрын
@@BartlowsBBQ thank you! I shall give it a shot. I’ve a Thors Hammer to cook and am a bit nervous! First time for everything.
@endalynch
Жыл бұрын
Do you need the foil or can you put the grill over the slow roller plate and place the meat on the grill?
@BartlowsBBQ
Жыл бұрын
Foil or drip pan is optional but just helps collect drippings or if you decide to use drip pan for liquid. Otherwise, you can just put meat on grill grates with sloroller below.
@ronw4975
Жыл бұрын
Do you ever add any liquid to the drip pan?
@BartlowsBBQ
Жыл бұрын
You totally can and that is personal preference. For the most part, the Kamado Joe is super efficient and doesn't need a secondary source line liquid to keep the environment moist.
@enjoyincubus1978
4 ай бұрын
Do you then warm the meat up after resting then? How?
@BartlowsBBQ
4 ай бұрын
When doing low and slow bbq, resting the meat in foil/butcher paper keeps it warm plus wrapped in a towel in a cooler.
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