We get in the -25C here in Quebec city. I still use the Kamado at least twice a week. No heaters, no burning wood stack. A good coat, a tough skin, and an unstoppable urge to taste awesome food is all I need. Mother nature hasn’t invented the phenomenon that would stop me from grilling yet.
@@davidlacroix9837 Do you mean a charcoal chimney or a special chimney for the smoke exit? Either way I use none. I have the big grill gun (highly recommend, it is a show steeler) but even before having it I was just using starter block in the charcoal basket. Even in deep winter it works just fine.
Thank you James, I appreciate your time the showing around your yard. We are looking to put a Pergola in this year. This was very helpful on the KJ. Stay safe
@@SmokingDadBBQ James, I almost used the KJ in the wrong manner (should have been today) indeed it would have been catastrophic but then something stopped me, and I looked at your channel and the info was there. Outstanding content.
There's a big difference between growing up in Canada and the southern U.S. You take that cold like a champ. Thanks for enduring the extreme temperatures to show us all those things. BTW - it looked like your hair was smoking when you were standing under the gas heaters. LOL.
Hey James, greetings from cold New Jersey. Just want to say thank you for the great job on the vids. I stumbled on one of your cooks and after watching a dozen more of your videos, just bought a Classic III. They should give you commission. I’m a long time Weber guy but can’t wait to fire up the Joe! Thanks!
Here in Ontario Canada 🇨🇦 my dad opens the lid and puts it in front of the fire place in the garage before we bring it outside to grill in the cold! Works awesome! And we love your videos ! We learned a lot thanks! Keep up the great work!!!
@@wesleydrew9242 haha so you’re saying I have a chance lol. I’ll take it, i am dying to try that thing…. I wonder about leaving my cast iron cook surface on top if it might do the same thing
James I enjoy all your videos and thanks to everything I’ve learned from watching your videos I’ve officially ordered my new Kamado Joe Classic III with the soapstone today. Really looking forward to cooking on this once it arrives. It will be joining my back yard patio with my Yoder YS640s pellet cooker. Looking forward to all your future videos as you teach me even more things I can do with this new cooker. Thanks again for all the knowledge you provide us, can’t wait to see what else you have in store for us all.
This comment falls into the, "And..." category. Part of the reason I like my KJ is all the recipe options and the fun of preparing the meal, as well as the cooking experience. I bought some high-quality cast iron frying pans and Dutch ovens and I find I enjoy making stews, soups, long-cooked Italian dishes, etc., quite a bit. I've bought some less expensive cast iron like you use for my KJBJ. A lot of the techniques and even recipes transfer between the outdoors and indoors. "Cast-iron cooking" gives me a lot of the same pleasure as KJ cooking. So on those days I don't want to cook outside in the cold, rain, and/or dark I have a nice alternative.
My Big Joe III arrived today, can't wait to start cooking, and so much useful info on this chanel to get started ! ( before was a user of a weber and some other noname brands). Lol, I was thinking I have a cold weather in UK and how i will grill outdoors in January, when I see conditions in Canada, i think i have 0 problems at all :D
awesome! The kettle joe helped me discover the difference on the temp gauge so i wanted to update that one with some new learnings along with the heater compare which are all new since i did that one
Thanks for the great tips for winter weather grilling on the Kamado joe James. This will be my first time using my classic lll in the cold so this was much appreciated!
James as always a big Thank You for the great videos! I just want to comment on your placement of the heat deflector plates. Especially in warm weather.. I have noticed that when I place the deflectors with the missing pie piece towards the handles your dome thermometer reads much more accurately when warming up the Joe. The direct flame does not impinge on the temperature probe because the deflector plate blocks the direct flame.
@SmokingDadBBQ Fantastic Channel. I just bought my Joe and have been following along the last couple of week, super helpful and did a few cooks already. Where abouts are you located? We're in Mount Uniacke, just outside Halifax, Nova Scotia...were on a snowbelt so we get colder temps and snow than the city so this video will certainly be a big help. Keep up the great work, much appreciated. JayP
Great vid, James. Adding to this, more fuel is required in winter, too. I find that it just takes much more time and thus, more fuel to get to temp in winter. Plan on a few extra chunks than usual just to ensure you have enough to see your cooks through. GREAT tip on that prep work, my god..saved my toes a number of times this season. Also, placing your grill near enough to a window for monitoring if possible (or using something like a Fireboard or Meater) is clutch too.
Great video James! I’m glad we don’t get the temps and the snow you get in Canada. Mid Atlantic Pennsylvania gets cold, but nothing too crazy. I’m not a huge fan of grilling in the winter but when I do, I usually grill under the cover of the patio and use the ceiling fan to move smoke. Thanks for the tour!
Hi from sunny Massachusetts! Thanks for all of your great videos. The techniques and information is always spot on. One thing that I have noticed on my BGE, is that putting a paint stir stick across the gasket, holds the lid open just enough that it can't freeze shut. As long as you use a cover of course. 😉 Thanks again, and keep up the good work.
These videos are great James, so many thanks from the UK. You mentioned that the gas heater was best (but not necessarily cost wise). That it was, heat-wise, pretty darn good is evident at 9:00 onwards as your snowy hair was being dried, with steam rising!!
Another great video, James. I love the GrillGun fired into the bottom - so smart! Now the heaters......I don't feel so bad for you grilling outside up there in the great white north anymore!
Good afternoon on this cold afternoon James!! Thank for the good tips for winter griling/smoking. James my pit is right on the deck and I just have no desire to fire it up... I know I'm lame, sorry. As soon as we get in a stead 50 degrees I'm there grilling again ... Stay warm Pal! Chees, Brad.
James - great tip on the dial thermometer being impacted by cold weather. I had noticed the dial thermometer lagging my Smoke probe. Now I know why, especially in the colder temps. Eventually it seems to always catch up. Here in the Berkshires in Western Mass we see similar temps to you. Last weekend I did a cook in single digit degree F temps. As you and others say, take your time on the warm up and cool down and all is well. I've even preheated with a hair dryer or heat gun (on low setting) aimed down through the top of the dome - probably overly cautious, but better safe than sorry! I do find I can use more fuel at these lower temps, especially if it's really windy.
thanks so much Ronald, i need to find a way of measuring the fuel use as i haven't really noticed but it makes sense. could also be the humidity change in the air causes the fire to burn differently... not 100% sure
@Smoking Dad BBQ I did a low and slow at about 0 degrees F/windy and ran out of fuel (with my normal charcoal load) at the stall and had to refuel. Since heat loss is proportional to delta temperature squared plus the effect of wind increasing heat transfer rate, that kind of made sense to me. Humidity is also an interesting thought. All still a ton of fun and delicious!
Great tips James and certainly agree to be cautious with ceramic Kamado does not take much in these situations had a few friends lose theirs by going to frozen to hot to fast!
Great video James here in Queensland Australia we have no idea the temperatures you guys in Canada endure, but as always very educational thanks for sharing.
Really enjoyed your tips, thanks. This year I bought a kamado style cooker and have cooked at least once a week on it. Whereas last year I only cooked 2 times outdoors during the winter months; it gets pretty cold in Chicago, not Canada cold, but 0 and below is still normal for a few months nonetheless. These things maintain temps better than anything I ever had. Might not have a KJ but I watch to get all the tips as the principals are the same. Thanks for all you do, it is appreciated!
I didn’t think anyone actually used the built in gauge except to see if the grill was about up to temp. I always have a probe clipped to the grate so I know the temp at the level of the meat for ambient temps and a probe in the meat for internal temps.
i use my gauge for every cook, its only the long slow cooks that i add a probe so for me the huge swings in the cold (on the kettle) caught me off guard to what i was expecting
Hello James, thanks for sharing this vídeo. and it's giving a lot of information on how to use the kamado in cold weather. However, there's no snow here at this time in Holland 😁 Great video again 👏
@@SmokingDadBBQ Now that we are getting a frost tomorrow night, I need to heed your advice for cold grilling techniques. I never would have thought the temp gauge would be affected but now that you point it out, it makes perfect sense. Thanks for the tip.
Just did an 8 lb turkey on Joe Classic during the cold snap. In the southeast, it was low 20’s F. Turned out perfect (thank you James). 300 degrees with heat deflector. The cook took 3:30 and after 2:30 the grill started to lose heat, wrapping up around 250. MEATER definitely to the rescue. The cook definitely went through more coal than normal. M thinking the slight breeze stripped the heat off the Joe, forcing increased coal burn. The grill is free standing. The last 30 min I had to slowly open the vent. The turkey turned out perfect, but it required a bit of attention. Any thoughts on how to manage coal? Thanks for your amazing channel!
Thanks for braving the elements to share your tips with us. I have done a couple cooks at those temps and I really take my time for the warm up and cool down. I didn't catch if you covered it, but, how much difference can we expect on the temperature probe on the Kamado Joe Classic at -17C? Would the difference be affected by wind?
this video helps show how to manage the wind best (warm or cold) - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-E-URQmawckk.html The Classic and Big joe dont go crazy out of range like the Kettle but you can see especially early in the cook a 15-20f difference, what i notice is if the dome is properly heat soaked the classic and big joe tend to nearly sort this out over the cook and it becomes the normal difference between grate and dome whereas the kettle joe in extreme cold lags behind
The KJ3 is the only grill I use in the winter as I HATE the cold. I will cook things that are not very temp sensitive (stew, chili, etc.) even though the kamado still folds a rock steady temp. I cooked a pot of over the top chili in the -20C temps last week on my KJ3. I only went outside 4 times, once to get the grill lit, then to put on the already prepped chili and meat, again to break up the smoked meat and add to the chili, and finally to take the chili in. I'd say I was outside no more then 30 minutes over a 5 hour cook, no other type of grill can you do that while cooking in sub zero temps. By the way James, I used a a half and half mixture of lean ground beef and chorizo sausage and tasted excellent. the chorizo adds a nice taste an extra zing to the chili.
I have thousands of hours on my jr and classic. The important part that you missed is do not hit the top vent hard to open a vent frozen with fat. Let tid close most of the way with something preventing the top from closing. Once the gauge gets up to 150+ you can open the top vent without breaking the ceramic.
James, your videos have been great for me. I have a big joe 3 coming in the next couple weeks. I see a lot of mix opinions on whether or not to leave the joe in the rain or covering it up. Do you cover your Joe’s for rain? I heard some people say they are concerned with the joe 3 especially because of the air lift getting water. What have you experienced?
Hey, James. Those of us living in warmer climates face temperature challenges too. I live in a tropical climate. My first cook was ruined because the sun was on the other side of my house when I started cooking but about half way through the cook, it was on the side where I was cooking and when it hit my kamado, the temperature inside shot up. I was never able to get it under control. After using my kamado the first time, I covered it up to protect it before putting it away like the responsible kamado owner I was. Big mistake! I live in the tropics. Picture a ceramic container that naturally holds heat and moisture. Now covered it up and let it sit in the sun all day every day except every now and then it sits in the rain. The mold living inside my kamado never had it so good. They could've lived in there happily undetected if they hadn't tried to install cable TV. When I took the cover off and lifted the dome, I realized life from another planet did exist. Needless to say, the party was over and so was the cover. Any tips for those of us who are warm weather challenged?
Thanks Angela, this is normally a dome that is not full heat soaked when you believe it's stable. It can take a few hours deepening on the temp for the grill to shake off the cool ceramics and the cooling bubble of whatever protein you put in the grill and then when it all catches up the temps spike from what you thought was a stable vent setting. This can happen sun or shade but the sun if it plays a factor is usually just helping speed up the process. Try building more heat in your dome so its fully heat soaked and then locking in your settings. this will all but eliminate any weather changes
I just used mine for pizza @700 with single digits outside. I light it low and slow with a small fire starter. It takes about 2 hours, but totally worth it.
Hey James, thanks for another great video. Some great reminders on how to modify things during our cold Ontario winters. Hey where do you get your wood for your Solo stove. I bought one based on your recommendation and love it. I’ve been burning a fair amount of wood and “my guy” north of Derry road is running low. Would appreciate a tip for wood supply in the Burlington/Oakville area. Thanks, Mike.
thanks Mike, i need a better supply than by the bag at Longos which is mostly what i have. my neighbour is tracking down a bush cord of hardwood that i might split with him from an add he found on facebook market
Thanks for the tip about a smaller fire with the Grill Gun! GG makes lighting the fire quick, easy and fun. Will the lower temps effect a longer cook like a brisket?
thanks Patrick, i have not noticed any performance difference in the Kamado ... i have in the kettle in the really really really cold moreso which makes sense
Solo stove cons: you have to start it. You have to tend it. You have to feed it. And, in high wind the heat is defused rapidly. Pros: very safe. Very warm. Very portable !!! Very versatile fuel sources> wood, charcoal, and pellets. Multi-functional> heating and cooking. And not too expensive. The number one feature I like is portability. I use mine on the back deck and I take it to the campground. It is wonderful to warm yourself after fall or winter hike. But you have to keep it out of the wind, or it looses effectiveness.
for sure, its not a switch convenience but I will say any breeze and the top down heaters are no good. the solo stove is the only one in wind you can at least still get some heat based on the ability to position it / get really close lol
@@sethboyett7092 lol I did just put wet wood in. It cleared up when I was done. Even at that colour my clothes don’t smell like smoke but you sure could see it
Hey James. Wanted to get your input as to whether you have experience or heard of the Arteflame surface for the KJ... Big Joe 3? Pls get back to me. It looks really interesting and I'm sure that they would send you one so that you could do a review. 99.999% I'm guessing. LOL!
Hi James, Thanks again for these useful tips. I have a question about keeping the lid shut and locked when you don’t use your Kamado Joes for a few days. Do you keep them closed and locked or do you release the lock after the BBQ is cooled down?
I got a Kamado grill for fathers day this year. First few cooks 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?
here you go, same as this but no silicone needed as the felt is double backed with glue - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-83rxIC68Mak.html
Has anyone here actually cracked a kamado grill from heating it up? Whether heating it in the cold or just heating too quickly in general. It seems like ppl always worry about cracking these grills but who here has actually managed to do it? Maybe someone here with a plethora of KJ grills in their back yard could run some torture tests and find out what it would actually take to break one from heating it up (cold test or heating too quickly). Then they could film this and post it yt and it would get so many views it just might break the internet (and generate enough revenue to pay for a replacement grill in the process)
Excellent video learned some new tricks. Would you still recommend using ceramics in the winter with more extreme cold like Winnipeg. I grill 2-3 times per week using the Weber version of the Komodo because of this and do not use any ceramics in the -10 to 30’s+ .. actually never tried it?
it was -31c on saturday and i used mine with no issues, i use it all year. i just take time to warm it up and cool it down slower than in july and have never had an issue
James what are your thoughts on other wifi control fan units? Flame boss, BBQtube, etc. Would be a great vid of mant views IMHO if you reviewed a diff unit and compared to the iKammand.
i dont like them as it takes some of the fun out of it, and i find the charcoal use is higher and the smoke tastes dirtier from the on / off / on / off stoking of the coals so I haven't been very interested to venture out and spend a few hundred more on something i dont like going into it. if i can borrow one to play with and give back (since I have no use for them) I would do a video but in the meantime i'm keeping the credit card tucked away lol
@@SmokingDadBBQ oh really ok. So you didnt keep your iKammand you had in a vid prior? I just relish the idea of being able to overnight cook. I know you can get it set super steady once she settles with enough fuel. But if its more smokey then hmm…Wife already complains too smokey so Im trying your Fogo among other things.
@@SmokingDadBBQ gotcha, maybe someone can send you one to review then! Lets hope at some point. I would prob buy iKammand if I did based on price, some can get crazy spendy
@@jlpowell8432 I did keep it, but i can't tell you the last time i used it. likely a full year if not close to it at this point so i can do a review if i get a second one. my family loves the fogo taste, and i do too.... i like lighting the others as there are 0 sparks but the payoff for the food is worth it. I just close the dome when using the torch to stop any potential sparks from coming out
@@SmokingDadBBQ good deal. I ordered some Fogo premium and also BB Oak lump. Hopefully they will be less harsh than hickory, which isnt just catering to more sensitive types. As far as overnight cooks I suppose one can use a wifi and bluetooth thermometer setup that has alarms if say a prob set for grill temp gets too low/high. Not to hard to master a fuel/vent setup that will stay in desired ranges overnight. Cool, thanks, trying several of your recipes soon 🤝
Be careful when handling the deflector plates. It was -5 F last weekend and I tried to brush of my plates off before starting the grill and they cracked in half.
they very likely had some damage before and that was the straw that broke the camels back. knock on wood, i've never cracked one but i also try to limit water getting on them, installing on the lowest position where there is a risk of small drops/bangs and warming / cooling gradually but you can do everything right and eventually find it happens
@@SmokingDadBBQ Wouldn’t be caught dead in crocs lmao. A podiatrist diagnosed me with Raynaud’s Disease when I went to see him about my toes suddenly being cold all the time though, so I pretty much wear insulated boots all the time now as it seems to help with that.
During extremely cold conditions, I always start my fire and then bring the dome down to around a 30% open position. This way, I get some heat into the dome and allow it to slowly come up to a warmer temp while my fire starters are going to work on my coal. What’s going on with the solo today? Are you burning a tire in that thing? 🤣
haha no but wood that i just pulled out of the snow with ice and frozen bark ... it cleaned up in a few min as i had just added some right as i started
So, what do you do with the soap stone after you pre heat it on the Joe jr? If I want to reverse sear, do I just put the steak on top of the soapstone? Do you have to worry about thermal shock when removing the deflector plates and putting them somewhere else?
this is what i do for the soapstone and steaks in winter, just skip to the setup part - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3z2rEzWSW58.html
oh testing my memory, i had to go look at our receipt from ~5 years back and it wasn't broken out as we did a home renovation and it was grouped into one very large bill. when we were shopping for trades though i don't recall it being that much as we opted for a pretty simple structure
We have new neighbours and they are awesome (they have a Kamado too)... but the conversation from before is permanent sadly lol. just the solo and grills for fire now
6:17 "Un-thaw" ? Since thawing is moving an item from frozen to no longer frozen, wouldn't "un-thawing" be the opposite, returning it to the frozen state?
