James, thank you so much for another fantastic video. Every time I see you’ve put a new up video I run right to it! You seem like the kind of guy that would be a great neighbor and I appreciate all that you do on your channel. Thank you!
Just did my first cook today on my Big Joe I got this weekend! Holy cow! The ribs were out of this world. Heat retention was crazy good, and it held temp extremely well.
I’ve been arguing with myself about ordering a Kamado 3 for a while now. This video has definitely made things clearer and confirmed I want to get into the Kamado world and ceramic cooking. Can’t wait to watch the rest of your videos before it arrives 👍🏻
Is this guy on point or what? Thanks to him I just had delivered the ... (un?)fortunately large and rotund Big Joe. I neglected to read the dimensions before buying - had to disassemble the lid to get it through my front door. But we're back in business and will be cooking this weekend!
This is exactly the type of content I was looking for, so thank you for putting all the work into doing this. As a novice BBQ'er, I am in the market for a better grille and I'm trying to decide if the KJ fits the needs. With a 45 minute '101' video, I'm feeling a bit discouraged that I need a "PhD in grilling" before I can turn out edible food. I understand BBQing is an art perfected over time, but I also cannot commit an extensive amount of time and money learning this grill. Am I going to be fighting with this thing out of box?
its not as scary as you think, i covered 10 years of learnings and ~20 questions i get most often so its like a dictionary reference.... you don't need to have memorized every word in the english language to communicate, nor do you need to have memorized everything in these videos to start cooking great food. you've got this
Brandon, you could try it out and if you didn't like it, you could gift it to your great new friend Just Askin'! I hear he's willing to make the time and he'd even provide you with a selection of cooked and smoked meats and cheeses as a "thank you". 😜
I learned about Kamado Joe cooking watching John Setzler videos. You are at least his equal in knowledge and teaching ability. It was a real pleasure to watch you. AND, I learned some new stuff. Thank you.
I know the feeling. got my joe last year. This Winter I got the drip tray, joetisserie, and soapstone. Didn't think I would get them so fast, but just watch for sales.
Just picked up a Classic II and been watching a multitude of how to channels and yours is by far the best! You’ve taken practically all my nervous energy away from firing my grill up for the first time!
Many thanks for this excellent video. I thought I knew how to use a Kamado. I now realise that you could write everything I knew on the back of a postage stamp with a large crayon and have plenty of room to spare! My Kamado Joe should arrive tomorrow and I now have a much better idea of how to best use it.
your channel steered me to the KJ Team Red. I found a Brand new, unopened series 1 Big Joe on FB marketplace for $500. ..drove 4 hrs to pick up. First cook was chicken breast, next pork loin. I added; Meater+, kickash basket and the new style BJ3 Kontrol tower. Also coming is the Jotisserie and the I-kommand. So I am going back over the videos, now that I am actually cooking on my Big Joe. Just finished the middle section of a beef tenderloin...tasty! I've always been a charcoal guy..but just cooking on a square sheet metal grill. Thanks for all the instruction and encouragement to run my Joe. Propane or pellet was never even considered !
I was a bit skeptical buying a big joe 3. What an amazing video you have done. I have more confidence now making great grills. Thanks for the information.
Just wanted to tell you, that because of you I ordered a Joe 3, and a bunch off assessories from your site. You actually make this whole thing fun.. I had a big green egg before, but can't wait until my KJ comes... Keep making videos, you are very good at them..
I’m from the UK, and absolutely love meat, wanted to get a decent bbq for ages and my budget was originally £500, watched ur videos (aswell as a few others) and your guides made me want a KJ! I treated myself because of you and it was the best most expensive ‘mistake’ ever! Your tips tricks and knowledge has helped me produce some amazing food , cheers 👍🏽 deffo the best walkthroughs, and I continue to watch over and over again picking up new things to try next time! Thanks for the content
Great video. I have had my 18 Joe for 2 plus years and learned a lot. Not sure if this is correct but I do a Spatchcocked chicken,. My grand daughter loves this. I use the slow roller with a piece of apple or cheery on the slow roller for a little smoke. I have never done much other than this.
It would be cool if Kamado could mark their charcoal baskets. i.e. 1/4 full, 1/3 full, 1/2 full, 2/3 full, 3/4 full. I think it could help people truly learn through experience how much charcoal they need based on what they're cooking, for how long, and at what temps. The basket gets wider as you look from bottom to top, so half-full might not be halfway up the basket. Maybe I'm just a moron. Thanks for another awesome video, James!
James, thank you for your great work helping me get up to speed on my new Kamado Joe! I've appreciated many of your videos and figured it's time to subscribe and tip :- ) I love my new grill so much I might just save its cost by going out to eat less. Thanks again.
The 6th video of yours that I've watched James, and I still haven't fired up my Big Joe 3. After 101 I think I'm finally ready! So much great experience your share. Really appreciate your videos! Now time to make the decision. Think it's going to be ribs!
Still working with a gas BBQ but dying to start with kamado grilling, so a big thanks to you for making these great videos. It will make my first grills so much better. 🙏🏻👍🏻
Man, I really like your videos. You're very thorough and passionate about your grills and cooks. I'm on the fence about getting a Big Joe (undecided on series). I'm currently smoking/grilling with a Slow N Sear Deluxe Kettle and I struggle a good bit with getting good clean smoke.
Great vids. Just a question.... Is there a lesson on how to light the coals? Or does it even matter? And coal placement for those of us without baskets? Keep up the great work.
Just discovered your channel - it is awesome. I've been using a kettle for 4+ years. Sold my last one a few months ago due to travel. Have been wondering if I should go with the Kettle Performer or a Kamado. 99% the Kamado after watching your comparison video. I'll be back to watching the rest of your video regularly now. Love your analogies. Keep it up, James!
First of all thank you! First time using this beast. Silly question on Chapter 1; you’ve used, used charcoal with a blend of fresh charcoal and firewood. I don’t have any used charcoal, Should I just burn some for 6-8 hours so I have my ratio right for when I do want to smoke my turkey?
Hi James! Being a lucky owner of a ceramic grill, classic one, I found your videos much useful, full of excellent content and tricks, despite I already practice ceramic almost for two years. Thanks for doing this! Merry Christmas and Happy New Year for you and and your loved ones!
It would be a tremendous help if you could add centimeter conversions in your videos. Possibly as text overlay or something. Majority of the world uses metric and I think it will really benefit the possible growth of your channel :). Same goes with the temperature. Include Celsius in a text overlay when you talk about F temps :).
Great video, thanks. I did not have good success putting the wood chunks at the bottom of the pile. I put enough (I think even more than enough) charcoal on top of the wood chunks. I started the fire from the top of the mound, and during warm up period, the fire went to the bottom of the charcoal basket. I do expect that, as the fire searches for oxygen. In the process the wood chunks combust, and when I put the meat, the wood was gone. I raked the lit coals and the wood chunks were gone/almost gone.
@@SmokingDadBBQ I use an old Kick Ash Basket (I bought it before I purchased my KJ, and it fits on my KJ). This week, I purchased KJ basket, and I noticed the difference between those two baskets. The bottom of my kick ash basket is much smaller in diameter, while KJ basket is much wider at the bottom. I can see how the fire reaches the chunks much faster in kick ash basket. I don't know about their new kick ash basket, mine is very old.
20:30 yes those plates you have is way covering to mutch, I have Kamado bono, and the plates are smaller, so i have bigger gap-ring arround big enough so i can even toss smoking chunks, those deflectors are wrong size here. Mine gap is like 3-4cm no issue to control temps
Thank you for all of your videos and I truly appreciate your passion for charcoal grilling. They've been very helpful for me on deciding to go with the Big Joe. Just wish someone had one in stock and looks like I'll have to wait till late summer or early fall. No biggie though and good things come to those who wait. Currently have a Lonestar Grillz offset smoker and love it, and looking forward to my next BBQ adventures with a Kamado. I do have one question on the charcoal/wood ratio of 95% charcoal to 5% wood. Is this by volume or weight? Coming from a stick burner for smoking I use charcoal just to get the fire started and then splits for the duration.
Thank you so much. Tomorrow I will be doing my first cook of a prime roast low and sliw with a reverse sear. Terrified but armed with your lessons. Will let you know how it goes.
It turned up really well! I had only two small problems. My guests came a bit late-the meat sat in the cooler a bit longer than planned so it was a bit less rare than I’d have liked. And the charcoal lumos I had were medium medium no big pieces so by the time of the sear I couldn’t reach 500F 🥲. So, less bark -but it was really good Everybody enjoyed it even the kids. So huge success. Next time bigger charcoal and start later so the guests will do the waiting. Lol. Thank you again!!!
I just found KJ Classic 1's for $499 and bought one yesterday. With the money I saved, what accessories do I need? I don't have a charcoal basket. Is it necessary? What's so bad about the daisy wheel? Do I need the soapstone? And, how is black birch as a smoking wood? Thanks.
Awesome information good sir. I’ll eventually watch your other videos but can anyone point me in the direction if there is a video of the covering of his grills? Looking for ideas on top cover to build in my backyard.
James very helpful and i got a bit thrown with the 2 finger gap then now the new 1 finger gap as I've been watching all your videos. Ideally I need the setting for the KJ Jnr please for 250f low and slow. Do you have one possibly? Cheers and HNY !
Hello, great video, with the kamado 3, you are using a water pan, but later in this video, you say that you have better results without water pan. did i missunderstand you?
A really well done and informative video. It's a shame they aren't designed to work at bread temperatures, 750f for Nanna and Pizza and 530f for lean foughs like Sanfrancisco sour doughs and French breads. I would buy one on the sot if they did. Though I expect they would do superb tandoori meats. (As for the top dome temp 35:15 - Infrared thermometer anyone?) Thanks for a great video which answered my questions.
i run mine at 700f with the DoJoe and 800-900 for Napoleon pizza, here is my head to head for example - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0tWUUMjNSAQ.html
Hi James, great video as always. Fundamentals, how do you keep the temperature steady on a really windy day? Friday was not windy, temperature control not too bad, Saturday very windy temperature up and down like a roller coaster. My Kamado location would be difficult to put screens around Thanks for your hard work, always appreciated Warm regards
While I was cooking . I had to adjust the top of the grill, which means turning that nut in the back.. and it was fine. Next thing I know I had to do it again.. what I didn’t know was the back end of the top was going up, so I’m guessing the second nut that’s on top has something to do with that . Could you let me know about this?
The air lift hinge? You likely are just adjusting to a setting that’s holding once heat expansion is factored in vs what was holding in place on a cold grill. That nut increases or decreases the pressure
Excellent video mate I’ve been using my classic 2 for over a year now and still took a lot from that video Also agree with the too much smoke wood points, it took me a few goes to figure out the right amount Do you have any tips for cleaning the exterior of the kamdo joe, I know you can do the burn off etc for inside but was wondering what is the best practice for the exterior shell to clean the stubborn marks
Hi James, Great video, Appreciate your sharing of your expertise on the Kamado. I bought my Kamado last summer based on your videos! Still learning but I Love it! My kids do as well! Question for you. Where do you get your smoking wood? Thanks
Getting ready to do my first cook. I plan on direct cooked grilled chicken breasts. I see you showing direct/indirect cooking. But, I'm not sure if I understand if that is the same setup for direct cooking(?)
Thank you for making this great video! I've had my Big Joe 3 for a few years and I learned a LOT! The wood to coal ratios and videos of the size of the fire you built help me a lot. I have been building way to big of fires and too much wood! I think I keep thinking, if a little is good, more is better lol. Thank you for all the great tips!
Curious as to why you leave the lid slightly open when not in use? Mine is not under an overhang so it’s fully exposed to the elements. I keep mine closed and with a cover on to keep rust, bird droppings, rodents and other undesirable things away. What’s the disadvantages to keeping it closed?
this was originally a tip hidden deep within the Kamado joe website on care and maintenance which said the reason is to preserve the "bounce" in the mesh gasket and air lift hinge
Got it, thanks. Should it ever come to it, the gasket can be replaced and the tension of the hinge can be adjusted too, so I’ll take my chances by closing the lid.
Hi James, just waiting for my KJ classic 3 to arrive and your videos are a big reason why! Wanted to confirm that you use the 10 inch smokeware drip pan for the classic 3. Many sites appear to suggest the 12 or 14 inch pan for the classic. Thanks!
Hi James Yet another great show but my question is do you think that it's better to use smoking wood with bark on or off ?. Could you do a comparison between them both to see the difference. Possibly the bark taints the food I don't know .
Hi James, I was wondering if you could help with 2 rookie questions 1) Today during a slow cook, a few hours in, the lump wood (smoker) started burning and it caused a spike in temperature. Is there a way to avoid this, or should I just let the wood burn and it will settle down back to temperature before? 2) As you described, the center of the coal burns faster due to front to back air flow. Once during a long cook the fire seems to start dying out, while there was still quite a bit of coal on the sides of the firebox and somewhat depleted center. If I wanted to do a long cook, is there a way to help divert a more even burn for the coal, or should I just use the ash rake and mix the coal a little, a few hours into the cook? Thank you for your advice Tony
good question. this is why I try to bury the wood so that it doesn’t get open air and cause temp spikes. for coal placement think about shaping the mound so that as it burns down coals can feed the fire with gravity. a small mound helps vs a spread out flat arrangement
