My oven runs too hot so I got a 1000-watt hot plate ( metal), took off rubber feet, and plastic knob. Put in the bottom of a turned off oven, shut the oven door and at number 2 on the heat control of the hotplate, and it held 150 perfectly

For me on my Kamado big joe III I set it at 600 F, and parchment paper, takes little longer to cook, but comes out perfect, I remove parchment paper in 3 min and keep it for another 5 min. Regarding setup, I use accessory grill grade that came with mine, put moon stones on the bottom and pizza stone on raised grill accessory.

This is super helpful. I screen shot the different setting and when I cook for example, some tomahawk steaks, they are widely different in thickness. I use this all the time to chose location and it has really helped!

PBW cant be used on the grill plates? But it can be used on standard grill grates? Is that correct?

Thank you first timer here needed to know this

Great job👍 I like your using a WH1975 I should be getting mine in 2 weeks. How do you like it?

Thank you for sharing insights into your channel. This is the channel that got me into Yoder and I’ve consistently followed you, tried some of your suggestions, adopted some of your practices, and tried to stay away from the mistakes you make (which you humbly present and admit) and I very much appreciate it. I like your idea of scaling down to four videos per month and balancing your life. Smart man. Keep it up Jake.

Hey I know this is an old video but i have a quick question if you see this. When you added the grease drip tray did it mess up the seal between the door and the grill? I added one and now there is a small gap between the door and the body. JW if anyone else ran into that. Thanks love the channel!

Hi @Rum&Cook. Love your content. If I may, I have a question for you. As far as I see, rotisseire of Kamado Komodo is much further away from other type of BBQs. Is this a negative or positive thing for rotisseire kind of cooking(of course it may depend if it's a chicken or lamp or beef etc.) Thank you for the great videos

My fat side down works just fine but needs more spritz and that is not always an option on overnight cooks. I have a 44 farms Brisket I will do fat up again and compare.

Hmmm Beer can Turkey? Never thought of that.

Thanks!

I am part of the fat cap up group. thanks for another great video.

Hi, great video. Did the tallow go on the fat cap or the lean side?

That grill looks like my G'mas shower wall .

Good video again; cap up makes more sense to me because of the rendering. BTW, what is the source on your spray bottle and smoke tube? The bottle I see on Amazon does not have that angled nozzle (or did you make it?). Thanks!

I really admire these cookers, and feel they are everything they claim to be. Just scared about warranty, how long the company will be there in years to come. What are your thoughts.

I have always done the marinade / tossing afterwards to get crispier initial results. Cooking with fire is all about the vaguely calculated evaporative effects of the liquids boiling off and the fat rendering. This worked out well for you and probably anyone else, but try to do the driest wings next time - salt ‘em and let sit in the fridge for an hour or two prior to exposure to higher heat. liked the higher-walled cast iron dish to limit the direct heat from the flames on the sides. :)

I do a foil boat and always go fat cap up the whole cook. It renders a lot and creates a bark at the very end. I also rest it for fifteen hours at 145 and turns out perfectly.

Just a great cook Jake. You are a great teacher for all of us looking to learn or improve. 👍

I am thumbs up #133. I asked you back in December if I should go fat side up or down on my Yoder and you said up was the way to go. Thanks again for the good advice!

Love your videos. We just did our first cook on a Yoder 640 and it went great. The thing that I really like is, you change things up when you’re cooking. Like if you need to speed the cook up, due to weather or evening plans. You show how that can be done. I’m brand new to using a smoker, and your videos have helped me, really more than anyone else. Thanks for your passion and sharing.

That turned out to be a pretty good looking brisket. Great video!

A year later i now have one of these, how did you let it cool down inside the KJ as per the instructions? or did you let it cool down outside the grill?

I agree with your observation. In my experience fat cap down has resulted in a drier end product. Thanks for producing another great video.

For advice: the best, the tastiest smoke is form tree "alder" (in latvian: alksnis)

The fat cap goes where the heat is coming from. It's the bottom on that Yoder. You want it to protect the meat.

I think if you have an offset, there is way more airflow over the top of the brisket and that is why they do fat cap up. I think if you have your brisket closer to the heat source (e.g. GMG) it makes sense to do fat cap down for a period of time. If you can create distance with a second shelf and water pan, then fat cap up may be better. Personally I've been playing around on my GMG with fat cap down, till wrap/tallow or foil boat, and that is when I flip it to fat cap up. Still chasing that golden rendered fat colour though.

I usually cook fat cap up but tr;y adding a pan of water under the brisket with the meat side up. The bark will not dry out due to the humidity level in the smoker. Pellet grills and offset smokers have a lot a airflow which dries the meat side out faster.

Had the same question and will be sticking with fat side up. Thanks for putting in the work Jake!

I was curious to watch this because i have a reverse flow offset. A lot of heat from the bottom. But I believe my first will be fat cap up. Unless......I do two to compare. My buddies might invest a few dollars to eat. We shall see. And I will post when I do. Love your channel keep up the great work. Cheers.

I do fat cap up, but using the Slow N Sear in the SnS Kamado, the heat source comes from the top anyway. I’ll always do fat cap up unless I really need it down to protect the bottom, and then I’d rather just use a foil host or something for protection as long as I can get away without putting fat cap down.

Another great video Jake...I always do my brisket fat side up on my Yoder and have never been disappointed

Good video. I need to replace the inner fan.

I’ve done quite a few on my Maverick 1250 pellet smoker and I will not go back to fat cap down. Since I always do my briskets overnight, the bark would get super jerky-like even after drizzling in fat, spritzing etc. It’s probably too much time overnight and since I’m not there to take care of it, it dries out a lot. I’ve found the fat up helps so much by self basting the bottom non-fat side and keeps it from drying out. I’ll crank the temp to 275-300 in the morning to help with the fat render for a while before wrapping. Overall, it’s just way easier to get a decent bark on the non-fat side that isn’t mushy but still with some texture with fat up IMO for overnight briskets that finish by 12-1 PM.

Nice demonstration Jake. I find a way to cook fat side up regardless of the type of the smoker. I like the fat cap up, on the presentation side, unsquished and unharmed. That makes it an additional reason for fat cap up.

That is why I prefer fat cap up on any smoker. My friend ruined a couple briskets one by trying to cook a whole brisket on a griddle instead of making burgers out of the brisket for the griddle, and the other time he tried baking it in his gas grill both had 1/2" of bark

I've always thought this. Since you wrapped it. Why not put it in the oven so you don't waist pellets. Just a question. I turn my pellet Grill off if I wrap stuff.

Cheers. I may have to give this a try

The hero we need. Thank you for doing this experiment.

Great video, Jake. Love the KK. I have a KK42 and a large BGE. BGE 15 years old, KK 3 years old. Both work great. Similar concerns with the BGE as the Kamado Joe. I know people love the joe because of the versatility and accessories, but I love simplicity. Large BGE is a very simple kamado. Jake mentions the top vent on the Joe. The smokeware top I have has held up now for 6 years, no loosening around the collar. No signs of stopping and still looks good (stainless steel). The advantage of a BGE over a Joe is that I can still get parts for it 15 years later - they never change it or come out with new models that obsolete any parts. I am a firm believer you can get great results on almost any grill. It's the "cook" not the "cooker". But the KK produces great results due to how thick and well made it is. There's a clear difference between the KK and every other kamado out there. Because I have 15 years of experience on the big green egg, I can get very close, and I'm confident cooking on the Joe really isn't a whole lot different. But the KK is worth the money -- IF YOU USE IT. -- Previous comment about the KK being for rich people, personally, I wouldn't necessarily call that a complete BS comment. Some people just do not cook often enough to justify the expense. If you cook at the frequency of most people, then it's definitely a luxury item like a luxury car or luxury watch. I use my KK42 fairly often, and I bought it for a specific purpose. The KK42 is huge. I can cook a DOZEN pork butts at once. In the KK32 like Jake has you can probably get 8. I pull, bag (in vac seal bags, cool bags down quickly in an ice bath, then vac seal the BBQ). Then I use the vac sealed BBQ for church events and family events and to let relatives and friends take some home. Warm bags up in sous vide or really any heated water (gently), and it's almost like it's freshly pulled pork. To cook a dozen pork butts in my large BGE, I'd have to do 6 cooks. So for me it's about the right tool for the job. I use the KK for big cooks and whenever I want the most moist meat possible. (also b/c of the sheer size of my KK42, I can cook multiple things at once if I'm doing a family dinner - veggies, meat, etc. Not to mention the amount of moisture a KK retains. The more meat I cook at once the better it turns out - it's quite amazing. And there's nothing like a chicken on the KK, either rotisserie or spatchcock. Anyway. You can't go wrong with --any-- high quality kamado, which includes the joe AND the big green egg. The KK is just the pinnacle, that's all - and - if you love cooking on a kamado due to how easy temperature control is, buying a BIG kamado lets you do a big quantity - like a stick burner that you don't have to attend the entire time. And with better moisture retention than a big pellet grill. I'm just a "kamado guy" - that doesn't mean I don't like food made on a bunch of other apparatus. In fact, I'd say there are pitmasters that can certainly cook better food than what I make on my komodo kamado b/c they have spent a lifetime perfecting it. I don't want to spend a lifetime, so - buying a product that makes it easy to make a GREAT product with minimail time investment was worth it to me.

My questions… I have/had a Traeger (max 375 degrees) and a Camp Chef (max 300 degrees) that won’t get to or hold high temps despite being cleaned. Does this happen with Yoder? Also can I use the temp probes at high temps (e.g., searing steaks)?

Appreciate all you do for the BBQ community. Just bought a Yoder 640 with pizza oven thanks to your advice, and just cooked the best pizzas I’ve ever had. Subscribers appreciate your outlook and experience. Thank you.