UPDATED method with ALL my latest tips and tricks in 1 video BELOW: Brisket - kzitem.info/news/bejne/koF4mYSHsl91oWk Pulled pork - kzitem.info/news/bejne/sYSF3Zdpr5acq4o Steak - kzitem.info/news/bejne/sWehyJ6XnWl-Z4o Ribs - kzitem.info/news/bejne/mZV62Gt5rZuDq4I Chicken - kzitem.info/news/bejne/wI-rq2pjhqyZeqQ
@stevenfacey77
2 жыл бұрын
James- firstly thanks for all the work you put into your channel, invaluable time saving learnings shared. Secondly- The Kamado Joe company really should be sending some gratuities your way because this evening as i write this note of thanks, after about a year of research, deliberating I am cooking my first of your “first five cooks” on my very own Series 3 BigJoe. I would never have bought this, except for your Channel, because you take so much of the learning curve out of the process. Life is stressful enough, I don’t want to stress over something that should be a stress reliever. I just want to enjoy amazing BBQ and derive the value from an expensive piece of kit well before i give up because it’s too frustrating. Thanks again- blessing to you and your family!
@SmokingDadBBQ
2 жыл бұрын
Congratulations on your new Big Joe Steven, thats my favourite model
@purleybaker
2 жыл бұрын
This is so well put. I've had the same experience watching the SDBBQ channel.
@matthardman
2 жыл бұрын
I’m here to say the exact same. Will do my best to use the affiliate links to return some extra appreciation!
@harlequin2280
Жыл бұрын
Time saving? This is actually an area of constructive criticism I have for the channel. His videos tend to be (on average) 5-8 minutes too long. Part of the reason for this is his speech pattern and constant need to slowly emphasize words and phrases throughout his videos similar to the way that adults speak to children. Also his videos could benefit from editing and a more targeted approach to delivering information. Bullet point delivery of salient information would be more efficient than the 20-30 monologues he normally gravitates towards. I think he has a lot of barbeque knowledge, but I don't enjoy that his videos veer towards being/feeling longer than most of my cook times.
@drakeyork452
Жыл бұрын
^^^ then don’t watch the videos. Most people appreciate the detail.
@emmgeevideo
3 жыл бұрын
Spatchcock chicken was my inaugural cook on my Joe Jr. last night and I can’t stop thinking about it. It was hands down the best chicken I ever have eaten. And it was so easy! The Meater thermometer is essential.
@SmokingDadBBQ
3 жыл бұрын
That is awesome! congrats
@pauldourish
3 жыл бұрын
I followed your hot-and-fast process for ribs for my first cook, and am currently brining two chickens for your Cornell chicken recipe today as my second. Thanks for all the great advice -- really helps build confidence and shorten the learning curve!
@SmokingDadBBQ
3 жыл бұрын
fantastic. cheers
@ZJMK605
Жыл бұрын
Just grabbed a classic II today with soapstone to go with the joe jr. Also recently picked up the masterbuilt 560 gravity smoker with rotisserie. Have a Weber genesis, a ooni pizza oven and masterbuilt bluetooth electric smoker. My backyard is starting to look like yours. Going to follow your recommendations here and start with the chicken. Thanks for all the great videos.
@wingman12r
2 жыл бұрын
I think Chuck/shoulder roasts are something that learning pit masters should make several of before attempting a brisket. One gets to practice the skills of managing the pit temp and control, seeing the bark development, getting the wrap timing down, probe tenderness ect. Also learning what flavor profiles work well with their pallet. So when the big expensive brisket hits the pit it a major success rather than expensive failure.
@SmokingDadBBQ
2 жыл бұрын
thank-you, cheers
@wesperrine1693
3 жыл бұрын
Used your pork ribs recipe for my first cook. It was quite successful. While I am using a classic 1, your tips and recipes work great despite a few differences in the cooker.
@SmokingDadBBQ
3 жыл бұрын
Fantastic! yes most everything should be transferable
@patrickfabrie1573
3 жыл бұрын
Did the chicken as my first bbq on Friday , it needed some more time on the rotisserie unfortunately . Second tryout on Saturday where your smashed burgers and they were a great success with the kids and wife. Today I made the spareribs and once again everyone was enthusiastic, and that all in one weekend . They are convinced now dat the Big Joe was a good investment , when I asked my wife if we would buy the soapstone ( I saw an opportunity ) she agreed immediately 😂🤣 Thx again for your time you invest on your KZitem films, all the made successes were based on your detailed information 👍😉
@darrellnorton540
3 жыл бұрын
Next get the DoJoe. Seriously your family will love it. Best pizza ever, which sucks because now I hate to go out and spend money on pizza I could do better! 😂
@patrickfabrie1573
3 жыл бұрын
@@darrellnorton540 😂🤣
@SmokingDadBBQ
3 жыл бұрын
haha thanks Patrick. sounds like you nailed it
@mikesavicky503
3 жыл бұрын
Great video, James! I’ve had my big joe for one week, and thanks to your video’s I’m nailing the temps, and the food is turning out great! Finding your channel is what made me get rid of a pellet grill and get a Kamado Joe. Hands down the best decision. 🤙
@jamesorr1200
3 жыл бұрын
Really similar here, too. I knew I wanted to try a Kamado after using me Traeger for 11 years, and James’ videos have shortened the learning curve immensely. I watch them before everything, too, LOL.
@SmokingDadBBQ
3 жыл бұрын
thanks Mike and James
@williammcclurd7448
2 жыл бұрын
I bought my kamado joe yesterday and watched your videos last night. Today I cooked two nice filets and 4 thick pork chops.ive never been happier with a purchase. I'm very impressed.
@SmokingDadBBQ
2 жыл бұрын
Good stuff, congrats on the joe
@marioh5172
3 жыл бұрын
Wow, your content is first class. Like it a lot.
@SmokingDadBBQ
3 жыл бұрын
thanks Mario
@RobbieFPV
3 жыл бұрын
These were my first five recipes when I seriously started BBQing, no joke. Not in the same order though. I still make them very often and it's making me a lot of friends. Especially the pizza, kamadojoe pizza is just perfect.
@SmokingDadBBQ
3 жыл бұрын
ha too funny. great minds think alike
@judybanks133
2 жыл бұрын
Just did my first cook on my classic 3, a ribeye steak. Still attempting to get my eyeballs back in their sockets from rolling to the back of my head. Dang! It was soooooo good!!! Followed your method to a T and it came out perfect. Baby back ribs are next. Thanks James 😘
@SmokingDadBBQ
2 жыл бұрын
thank-you, cheers
@kstryker22
3 жыл бұрын
Just got my classic 3 yesterday. Set it up and did the burn in last night. Going for some baby backs as my first cook (this video wasn't out yet ...lol). Cant wait - so glad I got this grill. Thanks James for making this journey exciting - with your guidance I am sure all of us will get our "KJ License to Grill" badges soon! =D
@SmokingDadBBQ
3 жыл бұрын
awesome. sounds like you’re will be in the mail soon :) Hope you enjoy
@TheHelicapt
3 жыл бұрын
Where did you order yours from ?
@danickjalbert1987
2 жыл бұрын
After 3 years of hesitation, I found your channel and conviced me immediately. I bought the Classic Series 2 and I can't wait for it to arrive and try out those recipes! Thank you for all the great advice and all of your time into those videos!
@SmokingDadBBQ
2 жыл бұрын
Hope you enjoy it!
@2011hzw
2 жыл бұрын
I've had a green egg forever until it finally died after 30 years of use. I was guessing because KZitem didn't exist yet! Just got a Komado Joe after several years of using a gas grill. Nothing comes close. Your intro even helped me fill in some gaps. Great job!
@SmokingDadBBQ
2 жыл бұрын
thanks so happy to help
@woodyee1646
3 жыл бұрын
In the middle of my first brisket on the Classic I now. Watched all your videos I could and woke up nervous and excited like a kid on Christmas morning.
@SmokingDadBBQ
3 жыл бұрын
you got this
@TheWabinator
3 жыл бұрын
I just did pulled pork for my first cook on my classic 3 yesterday! Turned out great. Thanks for all your advice.
@SmokingDadBBQ
3 жыл бұрын
fantastic. congratulations
@qapla
2 жыл бұрын
My daughter got a KJ yesterday that was marked down - great catch. Our first cook was hamburgers and hotdogs today. I'm sure I'll get to more things in the next few weeks. Unlike another comment I read, I will not get rid om my other cookers including the Traeger pellet smoker that was given to me. I'm sure I will find a place and use for all the various cookers I have.
@SmokingDadBBQ
2 жыл бұрын
thank-you, cheers
@GrantHendrick
2 жыл бұрын
James we really appreciate your very helpful insight into how to progress step by step. For newbies it is great to have such a terrific teacher!
@SmokingDadBBQ
2 жыл бұрын
thank-you, cheers
@CWChandler1968
3 жыл бұрын
Because of you a purchased a Kamado Joe. I have done 2 cooks and both went pretty well thanks to your advice. At the store they had two grills. The salesman said one was spoken for and a guy was on his way to get it. I purchased the other one. So my retailer is out of stock and he said that he had placed a relatively large order and they told him it wouldn’t arrive until 2022. So no grills for the rest of 2021 in my town. So I guess you can’t buy a new car or a new grill. Crazy times. Funny. My first 2 cooks, before you published this video. Spatchcock chicken and tomahawk ribeye.
@SmokingDadBBQ
3 жыл бұрын
ha perfect. great minds think alike
@declanferry979
3 жыл бұрын
Great video - I've tried the spatchcock chicken and hands down the best bbq chicken I've ever had and best thing I've cooked on the Kamado to date. Thanks for the tips. Looking forward to trying out some of the other cooks.
@SmokingDadBBQ
3 жыл бұрын
Great to hear!
@Bbqaddict84
4 ай бұрын
I made ribs on my first cook they tasted great for a firtst Kamado cook . And because of low and slow perfect for the burn in of the ceramic
@fredpesant
3 жыл бұрын
A good trick for pizza plate is to check it with an infrared thermometer that you can often get for cheap at Canadian Tire. I usually target about 550-600 on it
@SmokingDadBBQ
3 жыл бұрын
great point
@n1ckenglish
3 жыл бұрын
All 5 done…learnt something from each….now to start again….pulled pork…if wrapping wrap well so steam doesn’t escape! Ultimately needed longer but my family was hungry!
@SmokingDadBBQ
3 жыл бұрын
Rock on!
@salbucciarelli4594
3 жыл бұрын
Love these videos!! You are a natural. Thank you so much for putting this together. Got my KJ yesterday and put it together today. Looking for something to cook tomorrow and this gave a lot of ideas.
@SmokingDadBBQ
3 жыл бұрын
Glad it was helpful! Congrats on your Joe
@billpeters572
3 жыл бұрын
Wish I could figure out how to attach a picture. Using all your tips, I did ribs on Saturday afternoon. They were amazing. The fun thing about the Kamado Joe is that there a couple things I will do differently next time to make them even better. Thanks for all the knowledge. Nothing like doing your first cook being way ahead on the learning curve.
@SmokingDadBBQ
3 жыл бұрын
so glad to have been some help
@biffjohnson2076
2 жыл бұрын
Just ordered a Classic II and MAN! I'm excited! Thanks, James!
@SmokingDadBBQ
2 жыл бұрын
congrats
@henrykrinkle5353
3 жыл бұрын
Thanks again, James! I just did my first cook and it was a spatchcock chicken. I few hiccups at the start with the arranging of the slow roller, etc., it all went well. I kept it steady at about 400 for about and hour and a half and it came out fine, maybe a bit on the dry side. I'm going to conquer Rib Hill tomorrow!
@SmokingDadBBQ
3 жыл бұрын
Sounds great! you've got this... check the temp, 1.5 hrs is too long for a spatchcock chicken at 400f, normally 45-60min
@MarkDonegal
3 жыл бұрын
One of the beat investments you can make is the Meater thermometer. It will let you know when the internal temp is perfect. James uses one and I bought one from watching his videos. It will make sure you never overcook again.
@bldrv7522
3 жыл бұрын
I went to try my brand new Joetisserie yesterday. Built the fire and discovered the Joetisserie they sent was not for the Big Joe. Switched over to my first spatchcock chicken and it was awesome. I reviewed your videos first, as always!
@SmokingDadBBQ
3 жыл бұрын
Oh no! what a bummer. hope you get it soon but great recovery
@spartanCody08
3 жыл бұрын
I'm thinking about getting a joetisserie soon too. Other than the obvious chicken what all do you plan on cooking on it?
@grlmgor
3 жыл бұрын
@@spartanCody08 Picanha or Kebabs
@bldrv7522
3 жыл бұрын
@@spartanCody08 James has some great videos on the Joetisserie. I plan on trying turkey, lamb, pichana, and chicken shawarma.
@jasonpreston7504
3 жыл бұрын
Good tips here! I've done chicken a couple times already. Amazing on a kamado grill! Steaks turned out pretty good too. Tackling ribs today for the first time. Super excited!!
@SmokingDadBBQ
3 жыл бұрын
Hope you enjoy
@davidgronhaug5309
Жыл бұрын
Just bought a classic not turned up yet but excited to get started. Can't wait. Love your channel
@SmokingDadBBQ
11 ай бұрын
Hope you enjoy it! Congrats
@FOGOcharcoal
3 жыл бұрын
That’s probably one of the most asked questions that we get too. I like the SUV analogy!
@SmokingDadBBQ
3 жыл бұрын
cheers 🍻
@jamesdietz3475
3 жыл бұрын
Thanks for all the informative videos SDBBQ. I have recently taken the plunge and ordered a KJC3 over here in the UK, arriving early June. I’ll definitely be making my opening cook a spatchcock chicken!
@SmokingDadBBQ
3 жыл бұрын
congratulations
@sueturnerhc9321
2 жыл бұрын
I have only done a couple weeks f cooks, spatchcock chicken being one and it was amazing
@tomroeder7348
3 жыл бұрын
Great video, and I completely agree with your list. A pork shoulder is the most forgiving thing you can cook low and slow, they're really hard to beat from a value perspective, too. I've found them for as low as $.99 (USD) a pound down here, and that was for a Boston Butt, not a picnic roast, SCORE!
@SmokingDadBBQ
3 жыл бұрын
thanks Tom. completely agree
@adamn.i6022
3 жыл бұрын
Took the plunge after many years of debating.. on my way to pick up my Joe jr! Going to attempt beer can chicken for my first cook. Loving your videos,very informative. Keep em up !
@SmokingDadBBQ
3 жыл бұрын
fantastic, enjoy. put the chicken in the beer can in a small cast iron pan as you will need to be direct for the vertical space
@OneBaldingWookiee
4 ай бұрын
Just purchased the JC3 bundle on sale from BBQguys and I cannot wait to try these meals.
@anthonymantellino5903
3 жыл бұрын
awesome quick summary on preparing the pulled pork - Going to try it for the first time tomorrow. Ill let you know how it goes James
@SmokingDadBBQ
3 жыл бұрын
awesome, cheers
@Birmo
3 жыл бұрын
I love the intelligence of these videos.
@SmokingDadBBQ
3 жыл бұрын
I haz trying (lol jk... many thanks)
@maartenromkes353
3 жыл бұрын
Very nice information without shouting, over explaining and weird video cuts. Really pleasant to watch. What I don't understand: how can you invest 1.7k or here in Europe over 2k in something you don't know what to use it for?
@SmokingDadBBQ
3 жыл бұрын
thanks so much, i think people know what they want but its always the first step thats the tricky part. These cooks in this order i think helps build skills and confidence to get you heading in the right direction
@terryweeks6833
2 жыл бұрын
I smoked a chuck roast and was very pleased with the results. Sliced it thin and made sandwiches. Wanted to add that I bought my Classic 1 for $300! Guy used it once and didn't like it. My luck!!
@SmokingDadBBQ
Жыл бұрын
Good stuff!
@davidn.3369
3 жыл бұрын
Great video, as always. Pulled pork is my next cook, and if all goes well, brisket. Keep up the good work, James.
@SmokingDadBBQ
3 жыл бұрын
Rock on! Enjoy
@terrymosinski4291
2 жыл бұрын
James, First and for most thanks for all the great instruction. You are extremely informative and straight up. Recently purchased a Classic II. Love it, perfect for the wife and I. I cooked all the first 5 of your recomendations. EVERYONE CAME OUT PERFECT and extremely high quality. Neat trick to add wood chips to ash drawer. I have observed that the type/ Size and amount of coals can mess with the temperture / air flow. To many smaller chunks reduce the air flow significantly limiting heat build up. Can you do a video more involving this or get more in depth in one of you videos.. Overall, A little bit of learning curve (your videos help significantly) , but this cooking concept really produces the best food i have ever tasted. Over the years I have cooked on many types of grills & smokers - this by far is a superior method of cooking. Its a Little time consuming but the end results are well worth it. Thanks again for all you do. Sincerely, TMO
@SmokingDadBBQ
Жыл бұрын
glad you're enjoying the classic ll
@SmokingDadBBQ
2 жыл бұрын
Must watch KJ videos: KJ 101 (start here) - kzitem.info/news/bejne/2Wmk3J-tpqmmeaw Top 10 KJ beginner mistakes - kzitem.info/news/bejne/yJqZx4OgiqaQfGU Dome alignment issue? - kzitem.info/news/bejne/0o2DnKF8pJifoH4 Top 5 KJ maintenance tips - kzitem.info/news/bejne/yKaeu4V8kGimfKQ Don’t buy these accessories - kzitem.info/news/bejne/sIiZyKNsn4Z5oKA Smoke wood secret - kzitem.info/news/bejne/k6eqrqZ8o4mKZIo
@RumandCook
3 жыл бұрын
Great tips to make sure you start your Kamado journey off right.
@SmokingDadBBQ
3 жыл бұрын
Yes! Thank you!
@matthewsawbridge4756
3 жыл бұрын
Thanks James. I turn 50 in a couple of weeks. and have a Classic 3 on my wish list. Looking forward to putting your great advice into action!
@SmokingDadBBQ
3 жыл бұрын
happy birthday Matthew and congrats on your new grill
@CAIDMASTEROFPYRO
2 жыл бұрын
I got a classic 1 yesterday, did burgers and buffalo wings first then went straight for pulled pork, which Just finished about 20mins ago and worked out perfectly, I'm a qualified chef but I haven't done any smoking before, worked out well could have used a bit more smoke flavour but was tender and juicy, I used 3 small chunks of cherry wood 1 larger chunk below the coals and 2 smaller ones on top, I was shocked at how easily the kjoe maintained temperature in the entire 8hr cook it only moved 2degrees outside of the couple of times I lifted the lid, first to add water to the drip tray and second to remove the pork and wrap it in foil, but it quickly climbed back to temp both times..
@SmokingDadBBQ
Жыл бұрын
Glad it went well, hope you're still enjoying the classic 1!
@alf3553
3 жыл бұрын
That’s a Great list of things to cook & pretty much my favourite things to cook 🔥. I’ve played with really high heat for pizza, but I find I get great results cooking at 475-500 for about 15 minutes. Half way though the cook I turn the pizza 180* & remove the parchment paper. So many different ways to cook with a Kamado, people just need to play with it & see what they like. Now I’m craving some pulled pork 😂
@SmokingDadBBQ
3 жыл бұрын
Good stuff! I should try lower pizza
@n1ckenglish
3 жыл бұрын
Two down. Not enough charcoal on the second and couldn’t get the temperature up high enough…but….I gave it love and seared it enough on my soapstone and was delicious. My challenge is getting vegetables and meat to be ready at the same time. On to number three!
@SmokingDadBBQ
3 жыл бұрын
congrats, these are all things that will come with practice as you find your timing in order to manage things to the finish line at the same time
@KushNL
2 жыл бұрын
Thx for the link! Will be binging your video’s for the best results on my Kamado. 🤤👍🏻
@SmokingDadBBQ
2 жыл бұрын
Awesome! Thank you!
@KushNL
2 жыл бұрын
@@SmokingDadBBQ At what temp and for howlong do i need to grill the spatchcock chicken? It will be my first cook on the kamado.
@chaddoyle6911
2 жыл бұрын
I’ve been cooking anything and everything on my grill. It’s mostly tasty but if I’m gonna keep that Thanksgiving Turkey goal in my sights I need to level up my discipline. Your logic is sound. Thanks for this guide and for the time stamps , I’ll be starting it promptly.
@SmokingDadBBQ
2 жыл бұрын
fantastic, just getting caught up but i can tell you have already tackled a few which is awesome
@francescocampisano2226
3 жыл бұрын
Great video James. I’d suggest using a cold cast iron pan to cool a pizza stone over a wet rag. You’ll avoid the chance of busting the stone.
@SmokingDadBBQ
3 жыл бұрын
that might work. I agree it makes me nervous but I have never had an issue with a quality stone like the one for bge or kJ
@francescocampisano2226
3 жыл бұрын
@@SmokingDadBBQ works great. Use this method to cool down the stone in Ooni pizza ovens all the time. Doesn’t take long either.
@edwinkersten48
3 жыл бұрын
Fantastic video James ! Great apron too. Love your detailed explanation.
@SmokingDadBBQ
3 жыл бұрын
Thanks for watching
@drich6816
2 жыл бұрын
Just put my on order today from Home Depot. They had a great price on the Classic II
@SmokingDadBBQ
2 жыл бұрын
Thanks so much, cheers
@adrianmiller5462
2 жыл бұрын
Got mine today and I thought you would have a video on first time lol the chicken will be done,I have had a Webber kettle for years and beer can chicken was always a winner for me, just a couple of questions like do I use the deflection and approx temp lol I am sure you have a video on it so I will look also. And thanks again for your channel I love to learn
@SmokingDadBBQ
2 жыл бұрын
Nice 👍 Congrats
@208414
3 жыл бұрын
Thank you for making so much great content.
@SmokingDadBBQ
3 жыл бұрын
thanks for watching David
@jimfromri
3 жыл бұрын
Excellent video. I learned a lot and enjoyed watching it…and I don’t even have a kamado (yet).
@SmokingDadBBQ
3 жыл бұрын
Glad you enjoyed it! hope you don’t have to wait too much longer
@joncollareno5996
3 жыл бұрын
I have also found that ribs at 270-275 are perfect. Even Aaron Franklin cooks his at this temp. I have played around with this with a stick burner as well, still a better result hotter regardless of cooker.
@SmokingDadBBQ
3 жыл бұрын
I agree. it’s the magic temp
@markr.1584
3 жыл бұрын
I love your videos. You explain everything so well. Thank You
@SmokingDadBBQ
3 жыл бұрын
thanks 🙏. So nice of you
@jldisp
3 жыл бұрын
Great video as I have been wondering what to start with. As always, thank you, James!!!
@SmokingDadBBQ
3 жыл бұрын
Happy to help!
@meatthecookk.2227
3 жыл бұрын
Another awesome video James and certainly like the list. I would of thrown Chuck roast or beef ribs in there but that’s me 😂
@SmokingDadBBQ
3 жыл бұрын
so true. number 6 maybe 😂
@safewatchsolutions1933
3 жыл бұрын
Just got my Big Joe 3 last week, primarily due to your videos. Thank you! My Spatchcock chicken was "ok". Confession time: a) i didn't wait long enough for the charcoal to burn clean, b) I forgot to add the deflector shields and did so mid way through the cook which resulted in c) messing up my temps because I had to remove everything to add the deflector shields then add back. All in all the taste was surprisingly great. I do have a question for you; do you always cook with the deflector shields in place (except for searing) when not using the Slo Roller? Secondly, when do you use the Slo Roller?
@SmokingDadBBQ
3 жыл бұрын
thanks so much, sounds like you already know what to adjust for next time. If you have the sloroller, chicken loves it at 400-425f
@pds4184
3 жыл бұрын
James, great video tutorials! Honestly, I'm struggling a bit, I purchased a Vision S pro series kamado cooker and I've had 3 or 4 successful cooks( you could actually eat the finished product), however, I tried a brisket yesterday and it was as hard and as tough a dried leather. I am really struggling with low and slow cooking. I start by laying a bed of used lump charcoal over the grill vent holes making sure not to block them, I then lay on top of that smaller peices of pump that are about 1 inch by 1 inch chunks. At this point my coal build up is about 2 or 3 inches high, I then light the lump and bring the grill up to about 300 with the top open and I close the lid and start choking off the oxygen( setting the bottom at 2 = equal to about 2 fingers), I then use the top tp regulate the temp. I close the lid and get the the temp to about 230 and let it set there for about 30 minute to make sure it stays there. I then put the meat on and the temp starts working it up to 275 300, then I try to bring it back down. Honestly, its a bit frustrating. I cant seem to account for the sudden temp increases. Any suggestions?
@SmokingDadBBQ
3 жыл бұрын
sounds like the grill is responding to the oxygen when the dome is open putting on the meat. this year I have switched to 1 finger on the bottom as it helps with wind stability and less run away fires. it’s possible you may have an air leak somewhere… does smoke ever escape anywhere outside the top vent? if so this can cause temp problems check out this for the one finger setup but sounds like you are doing all the steps I suggest - kzitem.info/news/bejne/2Wmk3J-tpqmmeaw lastly, you can shut the bottom vent before opening and leave shut for one minute after closing before putting back to help prevent run away fires
@pds4184
3 жыл бұрын
@@SmokingDadBBQ I will reduce the intake on the bottom, and close the bottom vent when I open the pit. Thank you. I'm fine with steaks and burgers, but when it's time for a low and slow, things start to get dicey.
@nathanveldman1232
3 жыл бұрын
I went BIG with my 1st. Brisket. Turned out great!!!
@SmokingDadBBQ
3 жыл бұрын
Great job!
@Rekkless
3 жыл бұрын
A great video James. A quick question if you read this. We just ordered a Kamado Joe Classic 3 and want a pretty top of the line and reliable thermometer to go with it. The person at BBQ Quebec recommended the Webber iGrill2 but that doesn't have wifi, also we have thick Canadian glass so bluetooth is a bit unreliable around the house. We've looked into a Fireboard 2 and we watched your video on the Meater Plus vs Meater Block. We like to cook mostly Steaks, Briskets, Ribs and even the odd Aussie Lamb roast. What do you recommend as your favorite, overall, no punches pulled thermometer that's has wifi? Thanks for your help.
@darrellnorton540
3 жыл бұрын
I recommend the MEATER. I’m not James, but I concur with his recommendation. I own two and use them all the time, inside and out. Knowing the temp is key to getting better, and I like being able to see it on my phone.
@SmokingDadBBQ
3 жыл бұрын
I like the MEATER as it works for rotisserie and the app works great. the InkbirdSmart bbq-4t app is not nice but it works well for a wired wifi unit
@patcasserly1024
3 жыл бұрын
Great videos. Just about to get my first Kamado. Not a Joe but a Monolith as the Joe very expensive over here in Spain. I guess all your methods will be similar but only the equipment differs. Keep up the great work. Pat
@SmokingDadBBQ
3 жыл бұрын
thanks Pat. yes most everything is transferable between kamados
@ComparisonCooking
3 жыл бұрын
Great video, now I'm hungry!
@SmokingDadBBQ
3 жыл бұрын
haha thanks
@holycannoli64
2 жыл бұрын
Outstanding content. My sincere compliments.
@SmokingDadBBQ
Жыл бұрын
thanks!
@revolt79
3 жыл бұрын
James i like Pulled beef more than Pulled poke. It takes 8 hour but it’s a lot better 😉
@nibbles2734
3 жыл бұрын
What cut of beef do you use?
@SmokingDadBBQ
3 жыл бұрын
agree a nice chuck roast pulled beef is nice to mix it up every now and then
@revolt79
3 жыл бұрын
@@nibbles2734 i use chuck roast with Apple wood and spicy rub, 3 hours smoke and 4 hours aluminium and 1 hour rest. Spray with Apple juice for nice bark at a temp of 130 Celsius
@TheDarienJim
3 жыл бұрын
Smoking Dad you need some meat claws to pull those pulled pork apart. Another great video TY.
@SmokingDadBBQ
3 жыл бұрын
thanks. I have them but use forks more often for some reason
@LisaTheHaloGriller
Жыл бұрын
Great video as always James, love the content and couldn’t agree more ❤~ LisaTheHaloGriller
@nodidog
3 жыл бұрын
Thanks James, great roundup 👍
@SmokingDadBBQ
3 жыл бұрын
thanks 🙏
@andrewdoran7591
3 жыл бұрын
No lamb in the first five? No. 6 maybe? Great video once again none the less 👍
@SmokingDadBBQ
3 жыл бұрын
would make a perfect #6
@darrellnorton540
3 жыл бұрын
What would you suggest? I haven’t jumped into lamb yet.
@SmokingDadBBQ
3 жыл бұрын
@@darrellnorton540 I would reverse sear a rack of lamb and then slice them into medium rare popsicles drizzled with a balsamic reduction
@andrewdoran7591
3 жыл бұрын
@@darrellnorton540 to start I would do a French trimmed 8 bone rack of lamb rubbed with salt, pepper and rosemary cooked at 275f to an internal temp of 135 to 140f. Next, bone in leg of lamb with salt pepper and fresh garlic and rosemary pieces inserted into slits in the meat cooked at 350f to an internal temp of 140f. Lastly try a full bone in shoulder rubbed with salt, pepper, sumac and paprika cooked at 275f to “pulled” (200f). Any of these can be served with anything from roast vegetables, pumpkin tomato coriander and couscous salad with mint yoghurt or even flatbread with pickled salad and homemade mint sauce and chilli 👍
@TheSillyKitchenwithSylvia
3 жыл бұрын
Great tips!
@SmokingDadBBQ
3 жыл бұрын
thanks Sylvia
@miketrent1252
Ай бұрын
Did my first cook yesterday, the spatchcock chicken. Set up the classic III indirect with just the deflectors, cooking at 400F. the skin turned out pretty crispy but I got a acrid taste on one piece, not all over but I might have not let the fire come up to temp totally before adding the chicken. I added one piece of apple to the bottom of the basket before adding charcoal. I used Sam's Good Charcoal and Rockwood lump charcoal. What do you think I did wrong here?
@rodbeuzeval8870
3 жыл бұрын
Hi James, watching your videos has inspired me to finally get the Big Joe III (it turns up next week, very exciting!). What I would really love to know is how to cook for a bigger party, in terms of setup and planning. Here is what I am thinking - I would like to offer guests maybe some pulled pork or brisket, but also some burgers, sausages, maybe some chicken or prawn skewers. I am more used to grilling on a bbq directly over the coals and I know that the Kamado Joe is kind of wasted with the top opened and just normal grilling, but I am trying to work out how to do it all. I assume I can just follow your recipe for brisket/pulled pork, and then change the setup for grilling sausages etc, but what setup would you recommend for basic grilling? Would you do split level, a mix of direct and indirect? Would you do burgers on the cast iron reversible griddle and sausages on the grate? Would you even bother to close the lid of the Kamado Joe? I am really struggling how to set it up in my mind for some reason. I would love to offer something slow cooked with good flavour and things that are quick and more traditional for a (UK) BBQ like sausages, burgers and kebab skewers. Any help (or even a video if you think it is worthy to cover!) would be greatly appreciated! Cheers
@SmokingDadBBQ
3 жыл бұрын
this is a good topic. will add it ASAP
@patmac1134
3 жыл бұрын
Great video.
@SmokingDadBBQ
3 жыл бұрын
Glad you enjoyed it
@andersandersen990
3 жыл бұрын
Hi James. Thanks for all your videos, truly great stuff. I Just did my first ever hot&fast brisket as my third cook on the big joe III and as predicted it ended a bit on the dry side. The bark however was next level to anything I have done on my propane-grill so it is not the last time I try my luck with that cut. I definately would have benefited from following this progression video. Next thing I do will be something more foolproof like the reverse seared steaks to keep the wife happy and justify spending hours having fun with the Kamado Joe. Please keep up the good work.
@SmokingDadBBQ
3 жыл бұрын
awesome, you will get it dialled in no time
@stevebolan5727
3 жыл бұрын
Great video as always. Could a request a future video on smoking a Texas style turkey breast on a kamado joe as there are not videos out there I can see for cooking on a joe all seem to be for offsets. Cheers 👍😊
@SmokingDadBBQ
3 жыл бұрын
will do
@MrMarnold6
3 жыл бұрын
Good stuff.
@SmokingDadBBQ
3 жыл бұрын
Thanks! Cheers
@benoittourangeau6248
3 жыл бұрын
Hey James! Great video, as usual. I have two comments: 1) I learned Kamado Joe cooking from you. And if I am not mistaken, you were advocating a 2 fingers opening with the bottom vent with a KJ Classic. Recently, I heard you suggesting a one finger opening. Am I mistaken? What made you change your suggestion? 2) Of the 5 dishes you are suggesting in this video, the pork ribs is the more delicate, I think. What about cooking beef short ribs before pork ribs? I found the beef ribs an easier cook than the porc ribs. And why would anyone want to cook a brisket after tasting juicy delicious beef ribs? Lol Thanks again Ben! PS: Will the Habs beat and eliminate the mighty Leafs tonight! :-). Lol
@SmokingDadBBQ
3 жыл бұрын
hey Benoit. I used to do two fingers yes but found I get more consistent results with a single finger as it’s less susceptible to wind getting in a larger opening and creating temp swings good idea on the beef ribs. much easier than a brisket flat for sure
@SmokingDadBBQ
3 жыл бұрын
and go leafs 😂
@benoittourangeau6248
3 жыл бұрын
@@SmokingDadBBQ First time ever I 👎 one of your post! Lol. Enjoy the game nonetheless. Hihihi.
@SmokingDadBBQ
3 жыл бұрын
@@benoittourangeau6248 hahaha cheers 🍻
@billpeters572
3 жыл бұрын
Got my classic on Wednesday, and, after getting my charcoal basket today, I did my first burn. Could not have done any of this with confidence without your amazing videos. One quick question, I bought the KH Classic, and I assumed it was the Classic I. However, I just realized it does not have a clamp to hold the top to the base. So, I am assuming there is a difference between the Classic and the Classic I. No big deal to not have the clamp. Just curious. I just noticed that you have a model on your deck that does not have the clamp, so you know exactly what I am talking about. I assume that the Classic and Classic I are identical in size so that all accessories for the Classic I will work on my model. Again, thank you so much for helping all the newbies out here.
@SmokingDadBBQ
3 жыл бұрын
congratulations. you have the classic 1. the airlift hinge and gasket was added to the classic 2
@SmokingDadBBQ
3 жыл бұрын
and sorry. yes to all accessories are interchangeable. the JoeTisserie and soapstone are my favourite
@billpeters572
3 жыл бұрын
@@SmokingDadBBQ Thanks. Ribs this afternoon. Bought a three pack at Costco so I can experiment.
@rhonavanbuskirk7867
2 жыл бұрын
I just bought a Kamado Joe Classic. Can you please tell me how to set up the grill for pickle juice marinated chicken breasts that Tina Cannon cooked on her Green Egg?
@SmokingDadBBQ
2 жыл бұрын
it would be similar to these pickle brined thighs i did here - kzitem.info/news/bejne/03ustJp5iJeSnnY
@RussLetson-ev7se
11 ай бұрын
Great info. Thanks
@SmokingDadBBQ
11 ай бұрын
Glad it was helpful!
@stuarthill4419
2 жыл бұрын
Fabulous video with some great tips! I'm just about to have my first kamado cooker but was wondering about temps. When you mention letting the kamado come up to say 250 degs, do you mean what the dome thermometer reads or should I use my probe on the grill surface? Thanks again for all your advice and I look forward to sharing my first cooks with you. Stuart.👍👍👍
@SmokingDadBBQ
2 жыл бұрын
Glad it was helpful! start at 25:45 in this one for more info on how to build the fire - kzitem.info/news/bejne/2Wmk3J-tpqmmeaw
@ButlerRudd
2 жыл бұрын
A quick question. At the start of the segment on the reverse seared steak, I saw you put a steak on the grill with a metal spike in it. Is that a temperature probe or some sort of skewer to help the steak cook from the inside too?
@SmokingDadBBQ
2 жыл бұрын
that’s my MEATER wireless probe
@soumynonareverse7807
3 жыл бұрын
I wonder, what if you have an offset smoker (which usually does give the best results at 225, and put your rack of ribs on a ceramic stone with an elevated rack on top with a second stone on that. Just to see if it gets more efficient because of the radiant heat of the stones. Is 225 still the best temp on an offset?
@SmokingDadBBQ
3 жыл бұрын
if I get one here I will test that. I would go for 225 on a friends offset vs 250-270 on a Kamado
@roberthough7330
2 жыл бұрын
For the first cook on the kamado joe jr what temperature did you use t cook the spatchcock chicken
@paulwarner5700
3 жыл бұрын
Great video!!
@SmokingDadBBQ
3 жыл бұрын
Glad you enjoyed it
@brad1909
3 жыл бұрын
Loved this learing video James! Thank you again helping me fixs my Kamado! So I see you were cooking something behind you , what taste protein are cooking? Brad.
@SmokingDadBBQ
3 жыл бұрын
thanks Brad. I was hanging beef rib on a meat hook to make burnt ends
@jldisp
3 жыл бұрын
First cook ever with my new kamado joe jr. spatchcock chicken as recommended. Got stable but as soon as I put the bird on it dropped 80 degrees!!! Trying to get back up now so we will see if my first cook is a hit or swing and miss.
@jldisp
3 жыл бұрын
No dice. Ran out of fuel in end. James, I don’t remember which video but don’t you do some thing right before you open to put the food on so that heat retention stays or something like that?
@SmokingDadBBQ
3 жыл бұрын
ah bummer. bit more coal or try a denser wood coal that has more staying power. the jr can go 12 hours or more on a full tank
@jldisp
3 жыл бұрын
@@SmokingDadBBQ Thanks, James. I did your chicken thighs for my second cook last night and they came out a little better. I’m trying a beer can chicken in a few minutes but trying to get the temperature to stabilize. 8^)
@stephenhooper1983
Жыл бұрын
Stephen Hooper 1 second ago I got a Kamado grill for fathers day this year. First few cooks (followed the recommendation from you James!) were good but lately I've been getting a metallic taste in my cooks. I've been using lump charcoal (kamado Joe brand) but have experimented with no added wood chips to see if it goes away but it hasn't. Any suggestions on how to address this?
@DonDonF250
Жыл бұрын
Wife got me my first Kamado Joe .. Big Joe 3. It’s huge 😅
@SmokingDadBBQ
Жыл бұрын
For sure lots of grilling space, enjoy!
@DonDonF250
Жыл бұрын
@@SmokingDadBBQ I also got the attachment to do pizzas' also... have you done any videos for pizza ??
@SmokingDadBBQ
Жыл бұрын
@@DonDonF250 yes including one not long ago. Definitely better than stock
@keithfrostick3766
3 жыл бұрын
Just bought a classic 3 and started cooking! Struggling to get the high temperature, despite using big block and opening the vents all the way. I suspect that I am not using enough charcoal. Managed to get it to about 600 for the sear but couldn't get it higher. Any tips for reaching 'inferno mode'?
@SmokingDadBBQ
3 жыл бұрын
either airflow or fuel... if you have no obstructions or ash down in your firebox than its either fuel type or fuel quantity to play with
@keithfrostick3766
3 жыл бұрын
@@SmokingDadBBQ thanks! Trying ribs this weekend so shouldn't be a problem.....I will see how I get on with the pizza the following week! Thanks for your help and advice! Looking forward to trying brisket but as a Scottish person living in England, I have never tasted it so don't know what 'good' is 🤣
@kennyknapp7091
3 жыл бұрын
I've been watching alot of your videos trying to decide rather to buy a kamado joe I already have a char griller acorn that does a great job but really thinking hard on ceramic
@SmokingDadBBQ
3 жыл бұрын
the acorn is a great grill. you can make great food on it, but i don't think like me you will be disappointed if someday you do decided to upgrade
@ImHungryMK
3 жыл бұрын
could you please tell me is the bottom of a big joe 3 circle and what it measures across? When I get one I am going to have to cart it from the front yard to the back and I need to build a cart for it.
@SmokingDadBBQ
3 жыл бұрын
try making or ordering this - ceramicgrillstore.com/products/chariot
@nielsdejongh3904
2 жыл бұрын
Hi James, could you tell me if you do the spatchcock chicken with indirect setup or direct? And what the temperature you use? I am starting to learn on my Big Joe and learned a lot from your channel, thank you!!
@SmokingDadBBQ
2 жыл бұрын
i would go indirect sloroller at 425f
@scottmackenzie8499
3 жыл бұрын
I see you’re really pumping the Meater probe. I’ve been using Thermoworks products for years, how does the Meater compare?
@SmokingDadBBQ
3 жыл бұрын
I have the thermoworks mk4 and love it. it is my final check for tenderness and temps all over and I use it almost every cook. I like the MEATER for managing my cook. I like the app, the data logging and the versatility of being wire free so it’s what I use to get close before switching to instant read
@n1ckenglish
3 жыл бұрын
3rd cook...love the stability of the temperature...but I didn’t cook the ribs on the highest grill setting so bone side of the ribs overcooked...next time...here comes pizza!
@SmokingDadBBQ
3 жыл бұрын
could be sugar in your rub too
@praetorxyn
3 жыл бұрын
My kamado recommended the first few cooks after the burn-in being below 300 F I think... probably to let the gasket cure in and seal or something.
@SmokingDadBBQ
3 жыл бұрын
good point but I think if you’ve done the break in burn you should be fine with a 400 something chicken cook IMO
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