Kamado Joe BEEF RIBS. Can the iKamand "set it & forget it" cook better smoked beef ribs than me?

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Can the dark lords of artificial intelligence cook beef ribs on the Kamado Joe better than yours truly? Using the iKamand from Kamado Joe we setup for a low and slow beef rib on the Kamado Joe Classic 3 to find out if my days of head backyard chef are limited lol.
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#beefribs #brisketonastick #ikamand

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6 июл 2024

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Комментарии : 140

@ZombieBrainz 3 года назад

Guns 💪 out made me laugh. Bella out is adorable 🐶. Hope you and the fam had a great Thanksgiving 🦃

@SmokingDadBBQ 3 года назад

hahaha thanks. happy thanksgiving

@andersbriar5227 2 года назад

You probably dont give a shit but does any of you know a trick to log back into an Instagram account?? I was stupid forgot my login password. I would love any help you can offer me!

@omarikhari3942 2 года назад

@Anders Briar Instablaster :)

@andersbriar5227 2 года назад

@Omari Khari thanks for your reply. I got to the site on google and Im in the hacking process now. Seems to take quite some time so I will reply here later with my results.

@andersbriar5227 2 года назад

@Omari Khari it did the trick and I finally got access to my account again. Im so happy:D Thank you so much you saved my account!

@ThunderboxOne 3 года назад

Absolutely love your vids. Precise and so informative. Keep it up. You sold me on the ikamand. ...love the pup too :)

@SmokingDadBBQ 3 года назад

Awesome! Thank you!

@bjornisB 3 года назад

Interresting. I enjoyed watching as always.

@SmokingDadBBQ 3 года назад

Glad you enjoyed it

@andromedazoowitski5903 3 года назад

Hey James - super video again. Thanks you legend. Quick question on the Smokeware drip pan - for the Classic III, is it the 12"?

@SmokingDadBBQ 3 года назад

i have that one too, but this is the 10"

@RumandCook 3 года назад

Looks like some great ribs! Congrats on the puppy, I'm sure she will keep you busy. I held off myself on a controller for a few years, they are nice to have if you like your sleep :)

@SmokingDadBBQ 3 года назад

hahah so true

@davidn.3369 3 года назад

Great video, as always. Question, have you done a beer can chicken? If not, please do one soon. Thanks!

@SmokingDadBBQ 3 года назад

Not yet! I just had a clip of one in my two week challenge using only the joe jr ... but i need to make a dedicated one

@michaelkilty9262 3 года назад

I always enjoy your videos, and you have taught me so much. I am wondering where you and others are putting the temp probe for the iKamand. I have tried it clipped to the cooking grate and to the lid thermometer of the Joe. I still haven’t decided which location I like best......opinions?

@SmokingDadBBQ 3 года назад

I personally like it clipped to the grid

@BartlowsBBQ 3 года назад

Great video on ikamand. Now, I think I need to test this out! By the way, cool knife when slicing!

@SmokingDadBBQ 3 года назад

thanks Scott. Won this one on an Instagram contest

@BartlowsBBQ 3 года назад

@@SmokingDadBBQ Those are best kind of knives! 😂

@TNGrillinSmokin 3 года назад

I get being disappointed about the smaller smoke ring, it’s always nice to see that when slicing it, but your face said it all when you took that bite! Looked absolutely amazing! Great job!! 💯🔥🔥🔥

@SmokingDadBBQ 3 года назад

the taste was more than there. I think I will go back to 270f so we get both the taste and the smoke ring

@matthewrs7 3 года назад

I can't wait to complete my temperature controlled setup. Just waiting on getting a smoke X. I hope to have one by January at the latest to avoid the freezing weather. Right now the smell of fall leaves and burning charcoal is just too good to miss out on!

@SmokingDadBBQ 3 года назад

Sounds great! 100% agree this time of year is one of the best for bbq

@fatmongo 3 года назад

Brisket on a stick, love it!

@SmokingDadBBQ 3 года назад

The best! Cheers

@thegalleryBBQ 3 года назад

Beef ribs are killer. Nice job once again!

@SmokingDadBBQ 3 года назад

thanks so much

@jasoncooper2584 2 года назад

This was a great video! One question, you mention that you put recipes in the description, but I have a hard time finding them…. Am I doing it wrong?

@SmokingDadBBQ 2 года назад

i might have accidentally pasted over it. i need to get a website going so that i can paste them there and make it easier to find written details

@jammerlr7780 3 года назад

So what is the target final temp you were shooting for?

@MrPaigewilson 3 года назад

Good morning and thanks for the response. Actually its the other way around. The probe beside the meat, which is controlling the Ikamand, is registering 250F, while the dome is reading 300F. I’m using the Slowroller almost exclusively, and the heat differential between the Ikamand grill probe and the dome stays at 40 - 50F throughout a five hour cook. Ikamand probe is reading lower. Perhaps the dome probe needs to be checked? Low and slow beef ribs are turning out great regardless!

@SmokingDadBBQ 3 года назад

put both probes and dome tips in boiling water to confirm they all read 100c. the probe near the meat might be too close that the residual cooler temp of the meat is throwing things off

@INKBIRD-official 3 года назад

HHHHH the dog attracted my attention, it is so cute~

@SmokingDadBBQ 3 года назад

thanks 🙏... she is a hoot

@INKBIRD-official 3 года назад

@@SmokingDadBBQ hhhhhh I love it

@tberreth33 3 года назад

Wow can’t believe how much bone was exposed by the meat pulling back! Looks amazing! I went ahead on the Fireboard2 vs. the iKamand but I’m sure both work great for the relatively easy cooks!

@SmokingDadBBQ 3 года назад

Sounds great! congrats

@meatthecookk.2227 3 года назад

You know how much I love beef ribs and definitely looks like that I kamado works like a charm. I wrap mine about 165-170 before hitting the final 200-205. Looks like yours were killer.

@SmokingDadBBQ 3 года назад

thanks so much Matt

@timothyirlee 3 года назад

Hi James, would covering the Slo-Roller with aluminium foil be a solution to prolong the paint? Or would you advise against that? Would also love to see the head-to-head challenge of the iKamand v SDBBQ when comparing flavour/smoke ring results :-)

@SmokingDadBBQ 3 года назад

Great suggestion on the head to head... i prefer a drip pan as i have had foil melt in the oven and don't want it to do the same on the sloroller

@soumynonareverse7807 3 года назад

Nice, still searching for an Ikomand like fan that can connect to wireless probes like Meater

@SmokingDadBBQ 3 года назад

that would be cool... i did an experiment and hung the iKamand pit probe down the kontrol tower vent to give the unit grill temps and used a meater on the rotisserie to get the chicken

@jaffacakes99 3 года назад

Could you do some more videos on vegetables/sides you can cook on the joe?

@SmokingDadBBQ 3 года назад

100% will do

@altonreid9726 3 года назад

James can you just wrap the top of the SloRoller with foil each use for easy cleanup and keeping it looking new?

@SmokingDadBBQ 3 года назад

foil can melt and adhere to the sloroller... the drip pan is the best bet.. i got a 10" and 12" from smoke ware that work pretty well

@MrPaigewilson 3 года назад

A question: I recently bought a Kamado joe 3. Loving it. My question is the ikamand registers a temp of 250f but the pit temp probe registers 300f. Which Do I believe?

@SmokingDadBBQ 3 года назад

sorry the dome reads 250 and the grill probe reads 300? I always go by the dome as that’s the tool I use every cook but the grate will be hotter than the dome due to the proximity to the fire. 50 is a bit much though so either the dome wasn’t heat soaked before the deflectors went in of your may want to calibrate your dome to make sure it’s accurate. twice a year I check mine snd they are always off a bit

@DamianInman 3 года назад

This one is tough for me. I have a pellet grill and that fills the need for an automatically temp controlled environment. That has caused me to shy away from the Fireboard, Glameboss, IKamand, etc. I have not done much charcoal grilling in my life, so getting my Joe jr, and BJ3 has been a really fun experience. Not sure I am ready to move away from that just yet. I can completely relate on the family distractions with little ones and dogs but, sometimes a guy just needs to have a distraction from calamity. On the other hand, the KJ's ability to keep temp and the 5ish degree swings are pretty sweet. The pellet grill can swing around 5-20 degrees depending on the weather. I wonder how the iKamand will work in adverse weather (wind in particular). They both have their distinct flavor profiles and I love both so that is not an argument for me.

@SmokingDadBBQ 3 года назад

i still like rocking it old school, but this is convenient for sure

@shocker4545 3 года назад

I love my Ikamand, They recently did a firmware and software update that made it a lot better than it used to be. I've had good luck with mine for over a year already and now it's working better than when It was brand new with these new updates. Just don't use the "fire it up" option, bring it up to temp how you normally would with the lid open then use it to control it. I find it i use the fan to start the charcoal it just burns it up too fast initially.

@SmokingDadBBQ 3 года назад

Great call out Jordan... i forgot to check the firmware the first time and it was kinda disappointing. I updated the firmware mid cook and it was night and day better

@anthonyng8800 3 года назад

Hey James, finally got my BJ3! Taking my time setting it up dur to its heft. Will the drip pan mentioned here fit the x.ring like the classic? Thanks!

@SmokingDadBBQ 3 года назад

no it’s larger but they have two other larger sizes you could measure the x ring size and see if one of those will fit

@anthonyng8800 3 года назад

@@SmokingDadBBQ thanks, unpacking the grill and hopefully moving it today!

@jharper135 3 года назад

I’ve got a couple of questions if you don’t mind. These ribs took quite a while to cook. Did you happen to see the difference in the probe temperature on the grate for the iKamand and the dome temperature? Maybe by going by the grate(hotter than going by dome) that was a contributing factor in why it took long. Also, along the same lines, when you use the meater plus probe, do you cook off of the ambient temperature from the probe or the dome temp? Happen to notice much difference between the two? Thanks, and I appreciate all the videos.

@SmokingDadBBQ 3 года назад

Hey Jason, thanks for the question. yes the dome and grate are two different spots / distance from the fire so you should expect a ~20f temp difference on the two. If it gets much more than that I would want to calibrate my dome gauge to make sure its not off (it tends to need adjustments 2x a year) I think you will find post calibration the meater and the dome get to be pretty similar depending on the direction you insert the probe

@praetorxyn 3 года назад

I've got a Fireboard 2 Drive, the Fireboard Blower, and a BBQ Guru Pit Viper with the Kamado adapter. I'd like to use that to do a Boston Butt (mostly because I figured the cook would take 11 hours and I don't want to get up at 4:00-5:00 AM to light it😐), but I haven't been able to get either adapter to fit properly into the slot on mine. I may just have to try and get the butt on around 3:00 AM Friday night and get up at 7:00 AM to adjust the vent to lift it out of the stall, then go back to bed.

@SmokingDadBBQ 3 года назад

I love the ability to share cooks in the cloud that you have... so cool

@praetorxyn 3 года назад

Smoking Dad BBQ I'm not a big social media person, but it's useful to have all my cooks there to study and review. Fireboard also has Drive Programs, where you can do things like Time or Temperature, e.g. cook at 225 for 4 hours, then 275 for 8 hours, then hold at 180, or cook at 225 until internal temp is 160, then hold at 180. Plus the thing has 6 ports, so I could do one ambient probe and 5 meat probes, three ambient and 3 meat, etc. I haven't seen anything else with more than 4 ports.

@bwsewell 3 года назад

Dude, that shirt is legit

@SmokingDadBBQ 3 года назад

hahaha i do love this one

@MrRatFinkster 3 года назад

Sorry to continue to fill your comment sections with newb questions: With the iKamand or Billows or any fan controller, do you think that putting the lit charcoal on top of the fuel pile actually hinders the smoke ring/development? Would it make more sense to reconfigure your pile and put the lit fuel on the bottom where the air being forced through enters, so that the fire can proliferate upwards? That's one thing that I have been considering with yours (and Harry Soo's videos) where if you pour lit charcoal on top, with air blowing up from the bottom, how good is it at transferring ignition beneath it? Or is that what lends to the extremely long, fuel efficient cooks? I splurged and ordered a Weber Summit Charcoal the other day and will have to test everything with that grille and its different configuration from the Kamado Joe, but I feel all your techniques and theories will be applicable to it as well so keep up with the awesome content!

@SmokingDadBBQ 3 года назад

Thanks so much... yes everything I do is transferable to charcoal grills, congratulations on the new weber. I found the wood works best on the bottom, on top it often turns into uncontrolled open burn or nasty tasting white smoke if there isn't enough air

@drashwas 3 года назад

Hey sdbbq are these short ribs or back ribs? I want to ask the butcher but want to make sure what I need... They look soo good!

@SmokingDadBBQ 3 года назад

these are short. The plate ribs are more fatty

@drashwas 3 года назад

@@SmokingDadBBQ thanks for the quick reply! I watch your videos all the time cheers from Alberta

@Droplip 3 года назад

How of interest how do you clean your sloroller? Mine is a nightmare to clean 😭 I think I’m just not going to bother now!

@SmokingDadBBQ 3 года назад

prevention (drip tray) is the easiest... otherwise after you remove the food, crank to 425f and wait for the smoke to go clear before shutting it down so that its ready to go next time. flip the top piece of the sloroller between cooks

@chrism1273 3 года назад

Do you think if you filled your drip pan with boiling water that would stop the need for spritzing?

@SmokingDadBBQ 3 года назад

I didn't like the result i got when using a drip pan as it seemed to hurt the smoke ring and bark... i think it helps that there is moisture and then drying out repeated vs. constant moisture with no drying time

@bladediver 3 года назад

It’s so funny to see someone who had the same philosophy as myself concerning the control units. I cooked for a year without any assistance because I too wanted to learn my pits. After that year I did, in fact, learn them. My dad came to my house with a Thermo Works billows as a gift and I’ve never looked back. I can go anywhere, do anything and never have to worry about my pit moving more than 5 degrees max. The best consequences of a control unit are sleep and FREEEEEEEEDOOOM! Also, extremely good food.

@SmokingDadBBQ 3 года назад

it’s embarrassing how much I love this after years of resisting lol

@ravkesef 3 года назад

Hi James, great video, as they all are. Permit me to make one observation from the realm of kitchen science concerning the “stall”: it isn’t the fat that melts at 167°, rather it’s the collagen in the meat. A similar example is alcohol in water. If you apply heat, the water will appear to boil and the temperature stalls at 175°F, but that isn’t the water boiling, it’s just the alcohol. Once the alcohol has finished boiling off, you’re left with nothing but water, so the water continues to heat until you reach 212°F, at which point the water begins to boil again. Brisket or beef ribs present a similar situation. The collagen melts at 167°F, and at this point the temperature of the meat doesn’t rise for quite some time until the collagen has completely melted. This is known as the “stall.“ Now the temperature of your meat will begin to rise until you reach your desired “done“ temperature of 195 to 205°F.

@SmokingDadBBQ 3 года назад

perfect observation / correction. thanks

@kiki220485 3 года назад

How do you like your new dalstrong knife?

@SmokingDadBBQ 3 года назад

First impressions are I like the balance and handle feel. I often wait until I have several cooks under my belt before forming and sharing an opinion that might impact peoples decisions one way or the other as after two years on social I haven't found a knife I feel comfortable recommending .... i've been fortunate to win some in BBQ competitions and or previously bought some entry level price points which didn't help I am sure. So far so good, will keep you posted once i have been able to put them through their paces to see if they do better at the things I am hoping them to improve on

@Servi44 3 года назад

Do you notice a difference in smoke generation between a naturally aspired KJ or a turbo KJ (aka Ikamand KJ)?

@SmokingDadBBQ 3 года назад

So far the normal method has done a better smoke ring but I haven't tried a hotter and faster temp like 270 yet to give it a fair head to head

@skidoomxz550x 3 года назад

Here's something I've been wondering. I'm a new KJ classic 3 owner and I bought the ikamand at the same time. It seems to me that there's a lot more smoke rolling out when I control the vents manually vs when I use the ikamand at the same temperature. I've got the ikamand v2 so when it isn't calling for the fan to run the flap is closed, so no air will come in from the bottom at all. Do you think this will have a negative impact on the flavour and or smoke ring of what you're cooking because it's essentially snuffing that fire out instead of letting a little air through? I feel like it would burn cleaner without the ikamand. Interested to hear your thoughts! I've got a brisket on now with the ikamand

@SmokingDadBBQ 3 года назад

I think your on to something. my smoke ring/flavour hasn’t been as good with the iKamand and I use way more fuel

@skidoomxz550x 3 года назад

@@SmokingDadBBQ Thanks for the response! I might see if I can return it, not sure yet. Love your videos, you're the one who sold me on the Kamado Joe!

@travislucas7483 3 года назад

I have to ask what Knife are you using to slice those ribs?

@SmokingDadBBQ 3 года назад

thanks. I won it at a bbq competition.... it’s pretty ... but not very sharp so I didn’t list the name as to encourage folks to buy it and maybe have the same disappointment

@SteveContreras 3 года назад

Does the ikamand need to be plugged in or does it rum on batteries?

@SmokingDadBBQ 3 года назад

it needs to be plugged into a power source

@nephipower 3 года назад

I love your tip about getting a better smoke ring when cooking at a higher temp. When you do a faster smoke at 270 do you find that the fat still renders down well like when you do a 225 low and slow?

@SmokingDadBBQ 3 года назад

it does render fine but it often hits a stall. at 4 points this one stopped advancing and even cooled off a bit

@nephipower 3 года назад

@@SmokingDadBBQ it sounds like you are saying your 235 low and slow on the beef ribs hit a stall. Just to be clear I was trying to ask if when you cook fast at 270 does the fat still render down. Can you please help clarify that?

@SmokingDadBBQ 3 года назад

Chris Clark yes exactly. Low and slow renders fine but often stalls. 270f is enough to power through the stall but still renders just fine. You are right though that hotter like 350 doesn’t seem to render as nicely. Comes out tougher and less moist

@cameronbatko 3 года назад

@@nephipower a good read is Franklin BBQ book. Aaron Franklin smokes at 275 for beef ribs and brisket and bumps the temps to power through stalls.

@nephipower 3 года назад

@@SmokingDadBBQ ah that is very good to know, thanks for clarifying!

@CptnRon302 3 года назад

So I never believed in temp controlling devices, then I actually tried one. There is definitely a certain comfort while sleeping knowing that a $100 piece of meat is not in danger of being torched or a fire going out!

@SmokingDadBBQ 3 года назад

so true

@michaelferguson6864 2 года назад

I messed up and didn’t specify to my wife to purchase bone in short ribs. Instead she purchased sliced no bone short rib steaks. I want to cook them on my just purchased joe classic 3 but haven’t found an exciting recipe yet. Can you please point me to a tasty receipe?

@SmokingDadBBQ 2 года назад

i'd be tempted to make them into burnt ends - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ZGf1xRlhGGU.html

@scottjones2458 3 года назад

What cut of beef ribs do you use?

@SmokingDadBBQ 3 года назад

Good question, these are chuck not plate

@cameronbatko 3 года назад

Wonder how this would compare to the SmoBot? Where it operates the top vent to run it like it is supposed to vs blowing air on the coals.

@SmokingDadBBQ 3 года назад

not sure but I don’t think it fits the newer Kontrol tower top

@kappatvating 3 года назад

Hi Bella!!!!!

@SmokingDadBBQ 3 года назад

she says hi lol

@TheSillyKitchenwithSylvia 3 года назад

What a thumbnail!!!!

@SmokingDadBBQ 3 года назад

haha thanks

@agallion1832 3 года назад

Do you now recommend the ikamand over the fireboard(?) I think it was?

@SmokingDadBBQ 3 года назад

thanks. I don’t have a fire board to compare it to but I know this did what I expected / hoped it would do

@AB-nv7bz 3 года назад

Realistically the grill is set and forget without a controller. When i set mine to 225 i may need to adjust the top vent once as it creeps up to 250, but it's still low enough not to hurt anything. I think its more of a piece of mind for an overnight cook. Cool toy, but i would recommend buying the rotisserie attachment first, if you have $200 to spend.

@SmokingDadBBQ 3 года назад

i agree, the joetisserie adds way more enjoyment

@AB-nv7bz 3 года назад

@@SmokingDadBBQ Smoke roasted a turkey for thanksgiving at 300. Best turkey i ever had. I also injected it with a garlic herb ghee, so that probably helped.

@psdleach 3 года назад

Any time I’ve used a dry salt brine my meat turns out waaaaayyyyy too salty. I’m pretty sure that I’m adding too much salt but I’m scared to keep trying it because I don’t want to ruin my meat lol Another great video btw

@WhereisWalashek 3 года назад

Table salt is too strong, the diamond kosher beer recommends works well.

@SmokingDadBBQ 3 года назад

exactly this 👆

@psdleach 3 года назад

@@WhereisWalashek I didn’t use table salt, I used Morton’s kosher salt.

@drjdchan 3 года назад

So which did you prefer? The low and slow or hot and fast?!?!

@SmokingDadBBQ 3 года назад

I like hotter and faster for beef ribs. 270f

@ComparisonCooking 3 года назад

😂😂Covid puppies 🐶

@SmokingDadBBQ 3 года назад

hehehe

@bjorne46 3 года назад

Put ikamand on wishlist; check!

@SmokingDadBBQ 3 года назад

love bbq presents

@harterbob 3 года назад

I’ve never tried beef ribs, but after watching this video, they’re on my next cook.

@SmokingDadBBQ 3 года назад

there are plate ribs and chuck ribs. these are chuck which I prefer

@kappatvating 3 года назад

Awhhh gonna make me wait on the temp 😩

@SmokingDadBBQ 3 года назад

temp? they were probing around 211 when perfect

@kappatvating 3 года назад

@@SmokingDadBBQ so do you have a link to purchase a KJ on your page. I saw it’s prime day in the states. And I want to get one but not sure if I need to go through their store kJ.com or a third party person or Amazon. I’ll get the gloves and stuff you recommend from your but wasn’t sure about the actual cooker

@SmokingDadBBQ 3 года назад

@@kappatvating I can make an Amazon affiliate link but I am not a reseller otherwise I would happily hook you up

@kappatvating 3 года назад

@@SmokingDadBBQ well I can get all the other accessories from your links and just shop Amazon Prime for the KJ. I know I’ve seen sites like Atlanta Grill Company and a place in Denver (blanking on the name) all sell them.

@lugao5487 3 года назад

Great Chanel and info. Long time follower and Scriber. BUT. Video is way too long. If you can cut it under 10 mins and get to the key information, I am sure you will get more viewers and likes. I have to fast forward and search. I have like 9 grills and smoker and I am crazy about this craft. If I find it too long, I am some other people may feel the same. Just my $0.02. I never post any comment on RU-vid but really like your channel and I think you can be even better.

@SmokingDadBBQ 3 года назад

Thanks for the tip, will work on shortening them up... have a few recorded so give it a week before i can change the recording style