PASSION The heart of our business isn’t a business. It’s a community of people who love the same thing everyone in our company loves: cooking outside with and for our friends and family. That passion is a fire that fuels us everyday in everything we do.
QUALITY Crafted to perform better and last longer. That’s the simple, uncompromising quality standard that drives everything we do at Kamado Joe®-from design to production. Our goal is simple: that each product bearing our name becomes a trusted part of exceptional grilling experiences.
INNOVATION From our earliest days, our focus was on solving problems others hadn’t or couldn’t so that people could get more out of grilling. We don’t settle. It’s a commitment that’s clear in everything from the features of our flagship grills to the size of our massive lump charcoal.
Hallooo, Chef Eric - I do not have a Kamado Joe. However, I just got a Kettle Zone system from Aura Products, for my 22” Weber kettle. I am working on getting familiar with it as a cooking tool. I am thinking of setting it up with both of the ceramic deflector plates in place. It will be interesting to see how your recipe and method will work in that scenario. I will send you a follow-up message with the results of my experiment. Thanks for your wonderful recipes!
Okay Chef. I'm a HUGE fan of yours and I actually make most of your recipes but I'm drawing the line here. I LOVE Gochujang and I'm definitely a wing guy but I draw the line at maple syrup. Nope that's a non starter. If there were only some other sweetness in that recipe I could jump on board but not maple syrup. Something other....some corn syrup sweet substitute.....something. something agave....something maybe golden...something molasses....something perhaps agave....SOMETHING....but not maple..........
Give it a go…. Just made this recipe for salmon here in Oslo yesterday. They do not have maple syrup in Norway so I had to use honey. Not quite the same. 🤣
One of the first non-scruffing wing recipe I’ve seen you do, Chef Eric. It’s 7am Saturday morning (Sydney) and now I’m wanting wings. Thank you to both yourself and Nathan for all the content that has been compiled over the years. Just getting started (still boxed in the garage) and I’ve a wealth of not only recipes but techniques to work with. Cheers Stephen
Awesome recipe. Thanks a ton. Also am I the only one going crazy wondering why he keeps saying an hour and 15 mins when he’s describing 45 mins, flipping, then another 45 mins? 45x2=90. That’s an hour and a half. Had to rewind to double check how long he actually meant.
