First Cook on the New Kamado Joe - My Best Pork Butt Ever! 

That pork shoulder turned out great! The crispy pork bark that developed during the smoke is the best part to eat. I like how you use the boat method to cook the pork in its own juices, while retaining the crispiness of the pork skin.

Kamado is such a Japanese word, man! haha

The cook looks great. I still think you look a little more often than you should, but I understand your attention to detail. It's pretty hard not to want to know how everything is going on under the lid. Great looking final product

@@DyaTrill eventually I will learn to trust Obi Wan. Looking less will also give me some freedom I’m not used to. Thanks for watching and taking the time to comment!

@Eat More Vegans - Carnivore BBQ you're welcome. At some point I will be attempting the same thing on my own channel and possibly we could collaborate

Just call me Grasshopper, Master. Wax on, wax off!

The saga continues 👍😎

James, what do you think of putting the smokeware pan between the deflectors and the Slow Roller? Neat hack for KJ 1 or 2

@@dr.brucepierce I’ve showed this on a few videos including when Al came to visit so he is just skipping the trial and error and going to my best setup for series 1/2

@@dr.brucepierce James is right. The best teachers are great students - and James is both.

Thanks so much!

That’s so great to hear! Definitely out that SloRoller on your shopping list. It’s a game changer! And good buy on the MEATER as well. You’re going to see more of those on the channel starting this week!

Thanks man!

Lol thanks Joel. Many folks out there on the interwebs have pointed out that KJ may very well have been my destiny after my hair color change a year ago!

@@BehindTheFoodTV I figured it was just a matter of time, but happy you have joined the KJ family.

I feel like I won by losing. I ended up with a new KJ!

Thanks Robert! Welcome to the family!

Thank you for taking the time to join smoking Dad's Barbecue. I was also on the chat and you were great help with the water pan explanations.

Thanks Wesley. I feel honored to be included in the community!

Thanks so much for welcoming me! I hope I can be a resource for you as well!

@@1airborne82 where do you find these chats and when are they?

@@MSTRnBTCto-the-moon about once a month smoking dad's BBQ has a live chat and that's what I was referring to

Wow thanks! And your name is pretty Rockin too!

Thanks, Don! I'm so happy with this setup! See you next week :-)

Thanks, Manny - and welcome to the family! FWIW I wouldn't buy charcoal on Amazon for exactly the reason you discuss. I get it by the pallet (yes I grill that much) like the stores do so I don't have that problem in shipping. If you can't find a retailer near you that carries it let me know and I'll ask my friends at JD for a referral for you. -Al

Thanks, Paul! I don't usually push expensive stuff, but this is so good. Go get one!

Thanks!

The green egg would need to grow in height to pack more stuff inside..... the slow roller is a good 8 inches in vertical height

Honestly Jay I doubt they will. BGE is just milking the brand - they haven't innovated at all in decades, which makes me sad. I'm pretty happy with what I'm seeing with KJ. Plus it matches my hair so there's that :-)

Thanks, Paul! Which of my lamb shoulders are you doing? I've got the Simon & Garfunkel that I taught James, and a Carolina that's really good too.

@@BehindTheFoodTV Simon & Garfunkel tomorrow will definitely try the Carolina too we love our lamb here in Australia.

Sounds like an amazing dinner. Even with the MIL 😂

Was AMAZING! Truly a wonderful dinner all the way around. Happy Holidays to you and yours!

Thanks, Conrad! I have to tell you I love cooking on Obi Wan. I've already done 4 cooks on him (yes I filmed them all) and he's so easy sometimes it feels like cheating. Did you get a SloRoller to go with your BJ1?

No not yet I used the deflectors and pizza stone and it worked pretty darn good. I’m doing pork chops tomorrow. I haven’t found a good video on a simple cook over open flames so I’m using Chuds idea with his chudbox

@@conardlinton7458 I reverse sear pork chops all the time. Easy to do in the KJ. Lmk when you’re ready to get the SloRoller I have a coupon code 😁

Absolutely, Brian. I'm also going to try to manage a double indirect setup on Darth to do a side-by-side to see if the SloRoller really makes that big of a difference or if it's the double indirect and higher heat that does it. But I can tell you the answer to your question right now after doing 4 cooks on it (yes they are all coming to the channel) - just get the KJ. It's the same price, and zero chance it's worse and most likely it's just going to be better all around. Unless you need the extra capacity of the BJ3, I'd get exactly what I got - a BJ2 and a SloRoller and Charcoal Basket.

@@BehindTheFoodTV Thank you Al, and I can’t wait for the up coming videos! And for once my procrastination has paid off! Lol

Good eye sir! My stick burners are getting a little jealous lol.

@Eat More Vegans - Carnivore BBQ It requires a balance. I also have a pellet smoker I use mainly for chicken or Bacon wrapped jalapeños. With more practice, I can make the stick burner taste as good but it's just too easy with the pellet smoker. This is why I want a Kamado Joe for easier cooks than my smoker. I CAN do a charcoal cook in my stick burner and it locks in VERY well, but it requires way too much coal to get up to temperature because it's so big. I want the efficiency of the Joe. I'll get one in the future. Thank you for the recommendation about the Joe series 2 and just buy the attachments

Thanks Bobbi!

Thanks!

It was!

Thanks Alton!

Thanks Diego!

I ended up with a new Big Joe in my back yard. Is that really losing? James is in fact a good friend - and I’m sure if my brisket had been better he would have been just as gracious.

@@BehindTheFoodTV - What a tremendous testament. Good sportsmanship is a lost art! Keep grilling my friend. I had an EGG - gave it to a friend after 15 years so I could buy a KJ. Love your channel.

It was so good!

Thanks man. Welcome to the channel!

Hi again Raymond! I believe that setup only works with the Big Joe 3. The 1 and 2 (I have a 2) aren’t deep enough for that setup. I’m working on another way to protect the top of the SloRoller with something more shallow. My first two attempts didn’t pan out (pun intended) but I’m planning another approach in my first cook after I’m back from holiday vacation. Speaking of which, have a wonderful holiday!

@@BehindTheFoodTV Hi Al, you and your trusty (and brutal honest 😉) assistent “Eat more vegans carnivore “ Leah also have a great Christmas vacation. Enjoy the Q-time and all the best for 2023👍🏽👌🏽

Harry is the man. Did you see the collab I did with him?

@@BehindTheFoodTV I did

It only fits on top on the BJ3. It’s better under anyway as the moisture circulates with the smoke. Enjoy!

He says "thanks" Andrew! I've done 4 cooks on him so far (yes I filmed them all) and the force is strong with this one.

@@BehindTheFoodTV any lamb goodness amongst them ? Also try a pork hock, yummy crunchy crackle goodness. I’d expect Obi-Wan to do it justice. Looking forward to the pending videos, and have an awesome funderful Christmas next weekend and then the big task ahead moving nic

No - as a matter of fact Kamado Joe just reduced the temperature rating and says you can't use it above 300°F - and that's the fire temp below so it's basically unusable. I won't be using mine any more.

Man I really appreciate the response. You’ve saved me some money

@AuthenticBenny stick around - I will try to be as helpful as I can!

Sup Dog! I think that's the plan for Darth - he's being relegated to the sear station. Either that or there's some tannerite in his future........

Interesting idea. I could probably do a side-by-side with Darth set up that way to see the difference. What do you think?

I am interested too as I just have a chargrilled style egg but would like the sloroller effect. Any suggestions

@@BehindTheFoodTV I did a salmon cook using two pizza stones for double indirect cook and it came out very good and different than just one heat defector. But it has been a year since I used my GE and until I get back into my house where I can cook several times weekly with this setup I can't really say. So please try it on a GE or KJ and let us know. James has a video that says it is just as good as SloRoller.

@@Keith80027 you got it my friend - I added it to the video list!

@@gregwilliams2066 do you have an Akorn? James from Smoking Dad BBQ has one and has made a couple of videos about how to use it like a KJ.

Hi Larry. I'm pretty sure the sloroller on the bottom only fits on the Big Joe 3. On the 2 I think this is the only way to make it work. -Al

@@BehindTheFoodTV Thsnk you so much.

I loved the matching red top on your fur baby. So cool.

@@cheflarree He's my wingman B-)

It’s all added at the beginning.

Thanks for the kind words Richard! To answer your question, the tin pan would capture the juices, but it won't help the cooking process along. When I mention that the boat should be like a sweater, it's tightly holding the meat and keeping heat from escaping. Using a tin pan would by like sitting on a sweater - you'll get some temp protection on the bottom, but it's not a substitute for wrapping. Make sense?

@@BehindTheFoodTV yes, it makes perfect sense. I’m doing a brisket for Hanukkah this weekend, so I’m going to try that method. Thanks for the quick response.

@@richardzelden1950 Happy Hanukkah! Before you make that brisket - watch this video. Trust me - this is the perfect Hanukkah brisket your Bubbe would be proud of! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-MTXHogxoSUo.html

@@BehindTheFoodTV what’s your opinion of doing this with a packer brisket?

@@richardzelden1950 I did one for my family a couple of weeks ago. Amazing. Just remember the extra time it will take with a bigger brisket. I think next time I will separate the point and flat and cook them at the same time - then the flat goes to the kids table and the point is for the enlightened….. 😂😇😁

The next two are 1/20/23 and 2/10/23 (yes we did some filming in advance so we could take time off for the holidays). See you then!

Sweet. I love my Santa Maria grill.

@@thincut309 I love mine too!

It is an egg really but just has more stuff and has extra height

Hahaha you're a pretty good engineer - you can do it!

Thanks, Andrea! I'm looking forward to exploring more!

Lol I can be very convincing!

Hellooooooo up there! Welcome!

I just went out and checked - it's fully seated. But thanks for the tip!

Working on it!

Hi Jelath. They provided the grill, but have not (yet) sponsored the channel.

Yup. Ouch!

Hi Don. Need is of course relative. I've done exhaustive testing, as has my friend James from Smoking Dad BBQ - and both of us have found that the moisture in the air inside the kamado style cookers does make a big difference in long smokes. You should do a side-by-side comparison yourself!

Hey Peter. As she gets older she's becoming more picky about which videos she wants to be in. I promise you'll see her again soon!

LOL you might be right!

Not sure where you got that idea I’m saying you get better with the KJ SloRoller setup.

Well said!

Great question. Those crunchy bark pieces mixed into the pork are SO GOOD! And it’s not just the texture - it’s a flavor bomb too!

@Eat More Vegans - Carnivore BBQ thanks for the answer. I was watching your video because I was planning on doing a Boston Butt today on my KJ. However, I was rushed for time, so I decided to use my Orion Cooker. I injected with Apple juice, I saw that on Meat Church. It was a 10 lb butt. It took 3 hours and 40 minutes. It came out great. It didn't have as much bark as yours, but it was very tender. Next time, I'll use the KJ. Thanks for your videos.

Happy to help! And thanks for watching!

So other than my hair you enjoyed the video?

Right? Tell your friends!

It has to be that the food tastes so great, but WE never get to taste it yet alone get our tummies full

@@lazydog274 just come on over to Raleigh - I will feed you! Woof Woof!

@@BehindTheFoodTV let me google how many bars there are between San Fran and Raleigh so you can leave the light on

Hi Nicholas, I took the day to think about how to respond to you, because your accusations are very serious. So let me unpack this for you a bit. First of all - I'm definitely team red now. My BGE, unless I can find a way to make it better for low and slow cooking, will likely be relegated to direct heat grilling. That's a choice I'm happy with. After doing my head-to-head competition and comparison with James (Smoking Dad BBQ), which I'm assuming you haven't yet watched, I am 100% convinced that Kamado Joe makes a materially better product that I'm happier using - and happier endorsing. James, incidentally, switched from BGE to Kamado Joe on his own for the same reasons before ever talking to KJ about being a sponsor. And they are not paying me (yet) either - although I'm happy enough with this new Big Joe that I hope to become an ambassador sponsored by them some day. So far they have provided nothing other than the equipment for me to cook on. I get no commission on the purchase of their products (except accessories from SmokeWare which I fully disclose) and they do not pay me to feature their product(s) on my show. And as for being produced by them - I have the same team as I had before, and I pay them out of my own pocket. The increase in production quality that you notice is the result of Nick, who came up with some ideas for using light differently during the cooking portion of the show after seeing how well the light worked when we filmed the scene where we season the briskets in that video at James' house in Canada. Watch that scene and you'll understand instantly what we changed and why. Now as for your confusion about influencer marketing and honesty. There certainly are folks out there who will endorse anything for a buck. There are also folks like James and me who will not. I actually talked about this in the spotlight video that Dalstrong made about me last year - a company that does actually sponsor me, a fact that I'm very transparent about. Every single product you see me use on my show is a product that I use in my home - be it a grill, a grill torch, a knife, a cutting board, a food product, a seasoning, or anything else. Some of those, like the grill torch, knives, some food, etc. I get paid for including - but every one was one that I used and loved before having a business relationship. Others, l paid for out of my own pocket and have no relationship with - and yet others were provided to me to use without further compensation. I have a closet full of products that are sent to me that I won't endorse despite the financial offers - because my integrity matters. And because I care about my viewers and would never steer them to a product I don't use myself. So - with that all said, I reject your insult. I understand that you don't know me (or James) - and that you choose to believe the worst in people given all available alternatives. I encourage you to limit your viewing to only tiny channels of back yard chefs who do this for fun and will never be able to produce the kind of videos that I make. There are some great guys out there with these tiny channels - and they could use the views and support. I won't say you're not welcome here on my channel. But if you do decide to watch again I'll ask you to kindly keep your baseless accusations about my (and my friends') integrity to yourself.

@@BehindTheFoodTV Hi Al, it’s sad that you and James get this kind of accusation because I watched James his videos before I saw you on his channel with the bet (green or red) and James has always been super transparent about what he uses (promotes). And after I saw you on his channel I also subscribed to your channel and watched a lot of (older) videos and you are just the same. Keep doing what you are doing and be true to the good side of the Force 😃Master Yoda is with you 😉

@@Raymond-sj7cn thank you for taking the time to write that. It means a lot. Really. May The Force be with you.

@@BehindTheFoodTV keep firing them up😉

@@BehindTheFoodTV Different Raymond here 😊 Al, if I understood your reply correctly, Kamado Joe provided the Big Joe to you free of charge? If yes, it would have been better to disclose this. James does. Or you paid for it with your own money? I’d like to see you and James challenge the Weber Smokey Mountain or drum smoker. Obviously not multi-purpose grills, but an interesting comparison.

Lol I wish. I lost a bet - but I secretly won lol. “I Bet it All to Prove the Kamado Joe is Just Hype ft. @Smoking Dad BBQ” ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qlB8oksnP0s.html

I'm just busting your chops.. I saw the collab video and the bet. Can I assume your daughter is still grounded for that epic betrayal?

@@combsd3283 lol she’s a good kid but I’m getting as much mileage out of it as I can!