What's up everyone, this is James McKay from Barbechoo.com and welcome to my channel...
In case you don't know, my website (Barbechoo.com) is all about BBQ and cooking outdoors. I want to inspire more people to get outside and try cooking something different on their BBQ so if that sounds like something you're in to - hit that subscribe button and lets get started.
My channel will feature how to's and tutorials covering everything you need to know about BBQ, product reviews of the latest gear and I'll walk you through some of my different cooks. There will also be the occasional Vlog episode thrown into the mix.
Thanks for stopping by and I look forward to chatting with you in the comments section : )
Wasn’t expecting pure norn iron on a bbq video. Somewhere round ballymoney direction? I have a WSM 22, it’s massive and a charcoal hungry beast but it’s what was available second hand
@@Barbechoo good man yourself. I’m originally from Upperlands and my brother lives in Balnamore. Great to see local videos will be following with interest
Hi, did you take out the smaller gas jets when you put this together, I took mine out as the mb gas pressure regulator I am using in UK is rated to 37mB, it said anything below 50 to remove the smaller internal gas jets? I have quite a difference in temp between both sides on the same grill, approx 40deg c lower on left
Great video James! It’s great to see a British channel in the sea of US content. I just got in to barbecue and jumped from basic kettle that I got from work to big Joe 3 within 2 months and expecting it to arrive on Monday. I have done few cooks and really enjoying the process and stoked to cook on my new unit. I think I will order a cast iron girdle based on your impressions here. Was also considering cast iron grate for great searing lines but I think this is more versatile if I want to do smash burgers etc. Next Joetisserie 😅
Hi Steve, thank you for your very honest review. I own a Kamado Joe Classic for about 8 years. I had a stroke ten years ago and after recovering for a year we moved from the city to the countryside. My health was so bad but it slowly improved. I then realized that my life would revolve around the terrace of the house. Then I decided to invest in a Kamado and after watching a bunch of RU-vid videos I bought a Kamado Joe Classic. I learned cooking the hard way. For instance when the food was done I forgot to have a place to put the meat. I wanted to BBQ but discovered that the meat was still in the freezer or that the meat had to be marinated long before. I learned how to plan at least one, preferably two days ahead. Now I have little trouble anymore. 😀 By now I have upgraded to the Classic 3. What I don't like is the new Advanced Multi-Panel Firebox. It is very hard to put together and put the ring on top. When I take the Divide and Conquer rack out it will pull the ring off and my firebox will fall apart 😡. I finally bought an old firebox to go back to the old system. These tend to crack but in the new Multi-panel firebox there are cracks too. I use the charcoal basket as well. In my opinion the old system is better for me at least. What I love are the accessories. I have the Joetissery and the basket. The basket is by far my favorite. I also have the soapstone which I use often. I use the Kamado Joe summer and winter long.
So the soapstone has twice as long to come up to temperature and it still didn't reach the temp of the cast iron. I was going to wait but that is one negative of the soapstone so it features in the results
Always love a good shootout. Great vid, keep them coming. I did very similar test a while ago and after owning the soapstone for over 3 years it's my favourite surface. However, it's heavy, its brittle, it's slow to heat, it's expensive but nothing sears like it. When I did similar to you i got similar results but later discovered that the soapstone needs to be much hotter than CI. If you get CI that hot it will burn the food but soapstone will just sear. Try smash burgers on the soapstone as well. But support it with a grate. Stick with it. I think it's worth it. Anyway, great video as usual
Nice vid James! I prefer the soapstone for maintenance, wipe/scrape and put it away. As a reverse sear deflector, the soapstone can get well heatsoaked for the final sear
This was something I didn't actually cover in the video but it's a plus point of the soapstone. I just get it really hot and scrape it down so it's much easier to look after compared to cast iron that needs cleaned and re-seasoned to avoid rust.
@@Barbechooif you scrape with a wire brush, there is every chance that the chunks of the soap stone will fall off. Just burn it off close to the coals on the next cook - keep flipping sides on cooks. That’s all that’s needed.
Thing with Shawarma is you need to cut as you go, a lot of people just let the outside burn. Have to trim as it cooks and you either eat it or set it to the side. Makes it annoying to cook but worth it 👍🏽
I have both as well. I can cook more on my WSM but my KJ is a little more fuel efficient. I have a firedial on my WSM and a FireBoard drive 2 controller that makes it basically a set it and forget it cooker. Both are great though.
Sittin' here in Texas thinkin' " This looks amazing!" Great video brother. Love a Weber too. Lil Alabama white BBQ sauce would be amazing with that Fantastic video and recipe Gracias from Prosper Texas
Keep er lit lad, I have been RU-vid mad over what Kamado to go for and have decided to go for the Joe Classic 2 as well and then found a good local Norn Iron lad saying they are great as well. That's enough for me
Picked the kit up. Another thermometer I don’t need, but it’s a great bit of kit. Needs a bigger case though, it all doesn’t fit in it, but it’s not a big deal
Hi, they sell them on the Thermapen Website - they come in a pack of two with two different sizes . thermapen.co.uk/billows-accessories/147-kamado-mounting-plates-for-billows.html?affp=13377
I wouldn't say the best home made bacon is done using what I think was a Nitrate!! Do it the old fashioned tried and test method of, drawing out the water by the use of salts, and stay away if you can the chemicals.
Nice to see you drop a video today. I was out in the cold at the grill today thinking that I haven’t seen you in a bit of time. These are great products. Everything they make is top notch! Hope your well Cheers Eric 😊
Great review but it’s a terrible design. Over £300 (£230 on offer) and then you need to pay £13 for an adapter plate. 😂 The InkBird ISC-007BW is a much better product if you have any kind of komado imo.
I have to disagree mate. I understand that the inbird fits a kamado out of the box, but the billows is a universal fan so I could take it from my KJ to my WSM and use it on both. Plus the overall longevity of the thermapen probes and thermometers is going to be much better from previous experience. I understand this bundle might not be for every griller but I don't think it's fair to compare these two units
@@Barbechoo the InkBird comes with all the attachments for every type of bbq in the carry case. You can then choose in the app what type of bbq and what size it is. The control is perfect. Plus the main unit is away from the door. On your video the Bellows looks to be on the move constantly. On the IB only the adapter is at the door. Also, who in 2024 is bringing out a bespoke usb dongle? It looks horrific. Especially when it’s going to be at your bbq area so it’s bound to get in the way. Finally, the IB app looks like it’s modern/clean and all IB devices connect to it. The thermapen app looks like it was built for a Commodore 64. I’m sure it works well. But at that price it shouldn’t even be a consideration to anyone.
