How to Cook Low & Slow on a Ceramic Grill 

I'd also like to see this type of video. Thx.

This.

Check out John Setzler recent videos. He's been using the FB

works like a charm.

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nLfstT2goRk.html

@@MidwestFilmCo thank u sir

Yes I’ve got and love the Primo XL too..!

If you set a kamado up properly. You should not need to add coals for any cook.

@@spacemagic6265 Even for a 8 - 13 hour smoke?

I have a primo kamado - I have never had to add charcoal. It will do 20 hours with one full belly of charcoal. It may go longer - I usually burn it out after 2 or 3 cooks. ( if they are shorter cooks ) Hope this helps.

Yeah for sure. I have a big Joe I’ve ran at 250 steady for over 20 hours.

Why did you give away the Yoder? I have a kamado joe and was considering a Yoder at some point for the convenience, but wondering if it’s worth it

@@Poomastafatz I absolutely love my YS640S and would recommend one if you are thinking about it. Super versatile and easy to use.

@@Poomastafatz The Yoder is a high-quality smoker (except it rusts super-easy) and has a lot of benefits. I have produced some great meals with it. I bought a Joe Jr. as a companion after watching James’ videos, thinking I would cook “low and slow” on the Yoder and “hot and fast” on the Joe Jr. The things I’ve made on the Joe Jr. have knocked my socks off (reverse sear steak, spatchcock chicken, salmon on the soapstone, grilled veggies) - nothing low and slow. But James’ videos have sold me on the KJ’s ability to do low and slow. The Yoder is convenient but cooking with real wood is more involving and fun. With the Yoder you cook with smoking pellets all the time which did a number on the side of my house and my eaves - and my clothes. I selectively use smoking wood now which is more benign. Now I’ll have two Joes with one set of tools and one fuel source to buy and store. Last thing to mention - I like the look of the KJ and so does my wife. The Yoder is a bit ugly. My wife is glad it is going…

Update five months later: I've cooked two briskets on my Big Joe that were fantastic. Don't ask me, ask my neighbors that I shared it with. I just reverse-seared a tri-tip that was amazing. You can do anything from low-and-slow to hot-and-fast. Add lots of smoke or no smoke. I find that it's a LOT more versatile than a pellet smoker, even the YS640s.

Unless I'm mistaken, it all comes with the Kamado Joe III. What I think you're thinking of, is if Big Green Egg owners want the Kamado Joe accessories...

all the kamado's have the same type of equipment (e.g. plate setter, charcoal basket, etc), so imo this is not a commercial for KJ, but just demonstrated using a KJ. Could've easily been a BGE as well as he did a few years back.

wow which Joe do you have? I've managed to eke out about 14-15 hours out of a basket for low/slow. Curious to see what your settings are aka control top and lower air trap, etc.

If you’re holding low temps and blowing through fuel, I would think there’s not enough coals. Maybe slight chance of opening lid too much or opening for too long at a time. I also found my rockwood charcoal pieces were so small that it either fell through the grate or burned up too fast. I switched to Jealous Devil and Harder Charcoal and have plenty of coals leftover now. (Got Fogo premium but haven’t opened the bag yet)

It shouldn't do that. Can you keep the temp low? Does the fire die fast if you close the vents? Maybe you have an air leak.

Wow, it really shouldn't do that. There can be many reasons for that though, vents are too open, not enough coal, coal pieces are too small or the coal is already burnt through when you put the meat on... Small pieces burn faster, in my experience, whereas larger pieces are great for long low and slow cooks.

it's a commercatorial

It’s another Kamado Joe SloRoller commercial. New Kamado Joe Classic owner here looking for tips, and for all the RU-vid’s with the SloRoller you’d think the KJ or any other similar Kamado wasn’t any good before spending another $200.

We have seen that content and I've checked with Chef Tom and Chef Eric (Kamado Joe), and neither of them cook this way or see a benefit. That being said, if you like the results that you are getting, its probably not hurting anything either. Keep grilling and trying new things!