So as a retired 20 year member of the NYPD I'm not used to being intimidated by much, but this thing. My kids got me one for Christmas and I still haven't used it. Your video significantly reduced my anxiety level and as soon as I find a brisket plan I'm all in.
Thanks for reach out Joe. Really glad we could help! Brisket. The one video we haven’t done. Reckon I should get onto that! Kamado does have a learning curve. But it’s very rewarding when you get the hang of it. Glad we were able to help. Happy grilling sir! 👏👏 🍖 🥩 If you have any further questions, feel free to reach out anytime.
@@chalmerelkins8965Found mine in the trash 2 days ago, in a state like new. I started using it directly and have been cooking for 2 day's on it. Today will be my 3rd cook! When I'm good at it I want to teach others in my local community.
Thanks very much. Merry Christmas to you. Appreciate you tuning in :) Hope you enjoy the recipes as well - a couple of amazing cooks dropping very soon.
Dozens of hours looking for the basics on Kamado before mine arrives next week - this nailed many questions for me, thank you! All the other videos didn't quite get to the point
Thanks Geoff. Ive bbq'd for years, but kamado cooking is a learning curve. But it CAN be learned. After a dozen cooks with hits and misses, Im slowing down my approach and educating myself. Great video!
You’re welcome. I went through the same journey, so glad to help others avoid my pitfalls! There’s a pile of recipes on the channel too. Hope you enjoy some of those. Happy grilling :)
I am so happy I found you. I have watched a ton of video's in the last few days and was just confused. You explained everything to perfection the first time. Thank you! I feel ready to give this a try now.
Thanks for reaching out Tami! Glad we could help out and that you got something out of the video! If you have any further questions, feel free to reach out and ask 👏👏
Thanks - had my new Kamado Weber S6 in the garage for a few weeks now. This has given me the confidence to crack on and start playing with different cooks. Thanks man!
Cheers for that Geoff. I get my first kamado type cooker tomorrow and can't wait!! I have been grilling and smoking on my combi gas/charcoal grill for many years with success but decided (sorry, convinced she that must be obeyed) that a kamado was the way to go. Your tips have been a godsend and I am really looking forward to a weekend of cooking. I'll keep you updated with my successes or failures and will happily bug you when (not if) I get it wrong!!! Stay Safe and thanks again. Stuart.
Having mucked about for 2 years with it and not always having success, this video certainly solved some issues for me so I may be more enthusiastic about using it again Thanks Geoff.
Thanks fornthis great starter viseo. I picked up a kamado last fall with an end of season sale. Cant wait to pull it out of storage and light it up now that the weather has improves in Atlantic Canada !
Absolutely fantastic presentation! Very well done and explained. I've been using my kamato for about a year but still learned here. Thank you. Subscribed!
I’m 63 and single after 32 years marriage. I worked to much. She did all the cooking. Just found out about the big green egg then the Kamado Joe. Wow those things are expensive ! Iv done all my cooking since Single and living in a camper trailer with a solo stove. Love the option of charcoal or wood so the egg thing appealed to me ! I found a 20” Kamado Joe used for $400. I watched a couple videos on cooking with it and read a lot of reviews. Most people failed with first couple attempts ! So was intimidated. I fired it up to do just a trial run on controlling heat. I was just going to play with temp control no cooking. I bought some boss Hogg hickory briquettes. It was so easy to maintain 250 to 300 anywhere in that range I scrubbed the grates and opened a pork loin cut it in half slapped a pulled pork rub on it straight out of the package. No drying just sprinkle and pat. Both sides twice. 1/4 bag of charcoal. 1 hour 30 minutes later I checked it with test bite. I ate the whole thing right off the grill it was so good. Firm meat but tender and so juicy. I’m hooked. This video answered all me questions that came up after using today. I was going to do a soap and water wash tomorrow ! Lol. THANK YOU. I want to go fire the grill again. Ps. 2hrs later grill was still at 275 degrees. Amazing
I'm just thinking about getting this smoker - maybe not the "joe" but the smaller one.. I have only watched 3 vids so far from different "tubers" ( American, Canadian and You) your is great really quick and clear. Thanks again and have subscribed so will check back again for more tips. Cheers
Very helpful. We will be purchasing one soon. I have been using both Cowboy brand hardwood lump and their true hardwood brickets as well in my WSMs for years. Do you see any reason not to use the same in the KJ? Sounds like a silly question, I suppose.
Thanks for watching :) It’s strongly recommended that briquettes aren’t used. Any chemicals that they contain will soak into the ceramic. Lump charcoal only basically.
Hi Geoff, I am a newbie at Kamado Joe cooking but really enjoy your style on RU-vid and doing the Kamado Basics 101 was fantastic, I have a KJ Big Joe 2 also wondering what part of Aus do you live in, I am in Melbourne and looking for a SloRoller to suit my KJ do you think they are worth it for the Big Joe 2 as they are a little bit shorter than the 3 love to hear your opinion. Also a couple of questions I have about the Std or Char Grilled cook and the Reverse sear section you covered in this episode. 1) do you leave the lid open when using these two methods of cooking and 2) what bottom vent setting is used for both methods. Thanks in advance and keep on pumping out your cooking styles on how to use a Kamado Joe and how to cook different things, would love to see an episode on cooking bread you mentioned in the Kamado Basics 101. Cheers Lloyd.
Hey Lloyd - thanks for reaching out mate! I’m also in Melbourne :) I’ve not cooked with the slo-roller, so I’m not the best to comment on that. That said, I’m totally happy without it and I have no plans to buy one. With reverse sear, I’d generally leave it up. With normal grilling, it’s totally your call and also depends on whether you have the grates high or low. Having the hood down definitely speeds up the process. For high heat grilling, lid down, I’d want to maintain it at around 270-290C. You should be able to maintain that with the top slid fully open and the bottom draft door about 75% open. We have bread in the pipeline! Definitely coming up soon. Watch this space!
We’re newbies to Kamado. We bought a used Vision Kamado. We’ve been online and there’s A LOT of info but not what I’m looking for. Our Vision is black (not our outlook!) and the top grill grate is 23.5” across (BTW we’re in Canada) if that helps. The newer Kamados have all sorts of gadget and add-ons but how do I know what will fit ours?
You could, but then I’m using aluminium pans or cleaning them. Most people don’t do that. Scrape and turn over. A high heat cook cleans them back white again.👍🏼
Hi Geoff, great stuff, thanks for the video. Kamado just arrived today after a couple months waiting. Qu - if grilling meat that needs turning regularly like sausages is it ok to cook with the lid open, or at least a fair bit of opening a nd closing because cooking lots of things. My concern from your vid is that leaving it open will keep increasing the temp and the food will burn?
Hi there. Totally fine to cook lid up. It makes it the same as cooking on any other open charcoal style grill. Manage the amount of charcoal you use at once and you’ll be fine :)
I just got mine. I haven't seen anyone say how much lump to use. Is it always the same amount and you just control or use less according to the cook? I couldn't get it over 325f. It could be that the lump was inferior. It sparked a lot. I was experimenting with a couple frozen burgers and had them in in direct heat. Took almost 45 min to cook. Thanks for the video!
Cheers! Generally, filling it up to around the holes in the firebox will cover you for most things. You could squeeze a bit more in for pizza, less if you want to grill direct just on one side maybe. As you say, you just control how hot and fast it burns with the vents, then re-use what’s left over next time. As far as temp goes, the only ways you’re restricted in temp, is if you only added a very small amount of charcoal, or if your airflow is restricted. There’s no other reason. Your choice of lump won’t be the issue. Some batches will spark here or there, some might burn a bit longer etc. But generally speaking, that wouldn’t be the reason. Check your airflow (more air, more heat!) and make sure you’ve added a solid amount of lump. It never goes to waste.
@@GeoffTheChefOfficial I don't think I had enough lump. I got this second hand and it's missing a bunch of stuff. I did get it for $200 so I'm good with that.
@@GeoffTheChefOfficial all I had were a couple small charcoal pans for my kettle. Then, I put a small grill grate and when I emptied the pans there was hardly anything there. I have a basket coming so I can better gauge what's needed. I appreciate you responding!
@@GeoffTheChefOfficial its a mind field really as i want to buy once, but cant spent 2k on one, once i have the right BBQ then i can start to learn about smoking times, heat etc. Everyone tells me sales will be on soon and hold on to buy just incase there are good deals on
Didn’t think I’d listened to too many old porn soundtracks so does it really take a couple of beers to die laughing at 16:37? 😂 Seriously, good info, but bad soundtrack 😂 Love you Aussies!
Google is your friend. 😂 it’s so hard with it being an American way of cooking, with Americans being one of the only countries still using imperial! I started off saying both things - these days I just put it on the screen and talk metric mostly. Too hard. 😂
Why don't you just put the convertion to Celcius written on your video? Farenheit is not the traditional measure of temperature for barbacues because it is just used by a few countries, the rest of the world use Celcius. So, most of the people of this entire world don't understand what you're saying. And, of course, Google is our friend but that means stop watching the video to convert the temperature to come back to the video.
I don't see why its so hard for metric users to read the dial on their kamado that has both measurements on it? 👍To Geoff for using what's the most simplistic measurent for cooking and grilling barbecue 🍻
Outstanding. You need some kind of plate / shield from the direct coal heat in order to use a Kamado as a smoker/oven. I’m not sure which one you’d have, but if you can’t find any parts, an appropriately sized pizza stone would work. 👍🏼 You won’t need a manual. The concept is basically the same for all kamados. Just follow this, using the air intake devices provided on your model. As I mentioned a few times, more air = more heat. Less air = less heat. No air = dead fire :)
I just installed a kamado Joe 2 in a custom built-in masonry setup and planned on having it sit directly on the flagstone Hearth so to speak but I noticed that they shipped it with little red ceramic feet but nothing was mentioned in the instruction book about whether I had to use those or not. Do you recommend that I set this up on those feet to allow airflow? I'm just wondering if I'm risking cracking it if I don't use the feet.
I don’t have any experience with that I’m sorry. I’ve only used it in the cart. My guess is that they provide the feet for a reason, but I’d speak to your retailer and ask.
Hi Geoff, great video, but still I have a question! Certainly! If I start the charcoal and place the deflectors at around 250 degrees, the issue is that the charcoal won't completely burn to a grey color. I assume the remaining unburned charcoal (black in color) will continue to burn during the BBQ session, but is this safe for health?
Yes that’s totally fine. The fire will slowly spread and eventually light and burn through all of it. It just sits there doing nothing until then basically!
@@GeoffTheChefOfficial Thank you for your reply but are there any scientific articles for this? Because the unlit charcoals will become lit and those carbon compounds they might get in meat.
Hi Geoff, great video. Covered lots of ground. I've moved over from a kettle BBQ and one thing that I was told as a kettle beginner was to make sure all the charcoal is white before you start cooking. I was told it's not healthy to cook on charcoal if some of it is still black. I'm using lump wood charcoal these days rather than the instant light stuff. Cooking on the kamado I tend to get the centre coals white and the outer coals are still black but I'm at my cooking temperature. Should I wait until everything turns white or just cook?
Nope. You’re doing it right. That’s how you’re able to have long cooks, because of the slow spread. If you waited, you’d be waiting a loonngg time and you’d lose heat quickly because there’d be nothing left to burn. 👍🏼. Thanks for watching! Glad you liked it. :)
"I will be talking in Farenheit, sorry new world, convert it yourself" * proceeds to describe gaps in milimeters and a some temperstures in both metrics, others not 🤷
Geoff thanks for the video. I was given a hand-me-down “Vision” ceramic grill and it did not come with reflector plates. How should I adjust my cooks if I’m smoking without them? Or are they 100% necessary?
For anything you like to cook slowly, they are def necessary. Without them, you just have a grill. What size is it? You may find that the accessories for Kamado Joe, Big Green Egg etc may fit?
Great video. I have had my KJ for 2 years now and only used it twice. It scared me!!!!! Could not get it to heat up properly and pulled out my old charcoal grill to finish cooking everything. Luckily I was not entertaining guests.
Thanks for sharing your expertise and knowledge! I have been contemplating upgrading my Weber grill but your video has definitely provided some extremely useful info. Now, I have to convince the wifey to let me buy another grill!
Thank you so much for this. I have only had my kamado classic for a couple of weeks and was very frustrated, some cooks good, some not so good. Think the first time, acrid,bitter tasting meat, put meat on too soon. Another time couldn’t get to temp, think I’ve learnt that I didn’t have enough charcoal on. I have now decided that I will only follow one person for my “source of truth” if not sometimes get too much contradiction. My Facebook group I joined recommended your channel and am currently working through your videos on a lazy tropical North Queensland afternoon. Thank you so much, will definitely reach out if I have any more questions I can’t find the answer to! I am generally a very confident and confident home cook, this is a little like learning to cook all over again. Don’t think I have yet developed the same instincts on what is going on with my kamado as I have with other forms of cooking I have used for many years. Will persevere until I do develop those same skills on my KJ. It’s hard work when you have to overthink everything- thank you again
Hi Sue, thanks for reaching out. Hope the tropics are treating you well! There’s definitely a learning curve, but it doesn’t take too long to get the hang of it :) Which Facebook group recommended us? We’ve got a bunch of great recipes on here and and few more instructional videos to come soon. Hope you continue to enjoy the content. Definitely reach out if you need anything. :)
Bought one from a Amazon return place, 300$. Broke fire box but I drilled holes and tied it together with stainless welding wire and now I got a XL Kamado that I'm proud of. Just waiting on that perfect meat to try it out
Great video! Can this be used year round in Canada (think -20 C regularly) or would we need to put it away for the winter so the ceramic doesn’t crack?
Ha…. I don’t think I’m qualified to answer that one! I have seen a lot of people cooking in crazy weather conditions in the great white north - so I assume so! Ask around on the Facebook groups to see how people are storing their units in winter and any precautions they take?!
Great video! I just got mine so will be trying out these techniques. My box was slightly damaged so the heat deflector was broken - getting a replacement asap so I can get cookin!
I’d prob leave it open to dry out for a few days. Heat it to 120C and let it ride at that temp for a few hours, then hope for the best! Def not recommended tho.
Great video, this seems very straight forward as explained so clearly One quick question I’ve read a lot of criticism over the Kamado thermometer temp in comparison to people checking using a BT or Meater etc… do you use any of these or do you run off the Kamado temp. Keep up the great work! Thank you
I just use the dome one. Sometimes I’ve heard they’re not accurate, but it’s an easy fix to calibrate anyway. Take it off, dunk in boiling water and adjust until it’s 100C. Easy done. 👍🏼
Nicely done! I have been a bit curious about these as I have been using a Weber for over 30 years and am ready to try something new. Thanks for the clear and helpful information. Now I am ready to make a purchase.
Hi Geoff, really helped watching this video as I have finally got myself a kamodo. What sort of meats would you start cooking with to get used to controlling the temperature?
Hello. Thanks for the video…very helpful. Got a question about grilling, do you leave the deflector plates out completely? You mentioned leaving them out initially but you didn’t say when to put them in. I remember you saying not to put them in cold or they will crack. Also, I noticed you have the metal plate with the holes in you cooker (the one that fits in the bottom beneath the charcoal. Have you tried cooking with it removed? Thanks and take care.
Hi Chris! Thanks for watching. Just re-watched it. I mention at the 3 minute mark to add the deflectors back after your initial 10 minute start up burn. Essentially it’s best to add them when you’re warming up, not when you’re already hot. You can do it, but going from cold to hot risks cracking the ceramic. Cook with deflectors if you want to cook like an oven or low and slow. Without for high heat grilling. The thing with holes in the bottom is the ash drawer. I don’t cook without that in place because it catches most of the ash from spent charcoal. 👍🏼👍🏼
@@CBL138 Awesome! Apparently there’s a new basket for the Joetisserie just released. For wings and fries and whatever else to tumble. Amazing! Check out our Chicken Gyros video for inspiration if you haven’t already. Outstanding use of the Joetisserie!
@@GeoffTheChefOfficial Chef, I’m all over it. The gadgets just keep coming for the kamado…perhaps I’ll get one of those after I’ve perfected the joetisserie. Will checkout your other vids. Take care.
