Managing the wind... Kamado Joe vent settings test, which is BEST?

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You can control your Kamado Joe with the bottom draft door, the Kontrol tower top vent, or a combination of both. BUT which is the best vent setting on your Kamado Joe for stable temperature control?
Wind is one of those variables that can mess up your vent settings, in fact early on it's one of the settings on my Kamado Joe that puzzled me the most. How can the grill hold steady temperatures seemingly fine all day and then inevitably at 3am alarms go off letting you know that you're fire is out even though you had plenty of charcoal?
To solve this puzzle I am testing the two most common methodologies for controlling your temperatures in the Kamado Joe side by side. I've set up both grills to run at 250f low and slow, the classic is being controlled only with the top vent and the big joe is using just a pinky finger width of air on the bottom draft door allowing more more air to escape out top.
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Опубликовано:

10 июл 2021

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Комментарии : 197

@paulthomas3782 3 года назад

Hi James please do the video on controlling the temp after opening the dome. Thank you for todays tips great work.

@SmokingDadBBQ 3 года назад

Will do

@robertrodriguez1557 3 года назад

Would love to see that video. That’s when I seem to lose my temp setting and I never seem to get it back.

@SmokingDadBBQ 3 года назад

will make it happen

@robertrodriguez1557 3 года назад

Awesome can’t wait. 👍

@jedibricks5271 2 года назад

Thank heavens!! Totally agree we need that video, James. Thank you!!

@urpapi4life 2 месяца назад

@@SmokingDadBBQTrying to find the video of getting the temp back after opening the dome door.

@da3639 3 года назад

Definitely want to see the regain control video!! Keep ‘em coming, all your videos are informative for beginners or seasoned kamado users!!

@SmokingDadBBQ 3 года назад

will make it happen

@henrykrinkle5353 3 года назад

Great shirt and thanks for the helpful video. As others have already commented, your tips and advice have saved us tentative newbies a heck of a lot of misery! Keep the videos coming :)

@SmokingDadBBQ 3 года назад

Glad to help!

@mikesavicky503 3 года назад

I’m new to kamado cooking and have always gone by your vent settings. I have had no issues holding temperatures. Your videos have made using a kamado easy. 🤙

@SmokingDadBBQ 3 года назад

Wonderful! So happy to help

@FOGOcharcoal 3 года назад

I love this video James. We always get asked about which vets to use for what purpose. This was, WAS on our list of topics. No need to now, great job.

@SmokingDadBBQ 3 года назад

Awesome! Thank you! I'd still love to see your take on it

@matthewrs7 3 года назад

Thank you for doing this test. It's nice that once the wind kicks up, the joe is still very stable compared to my gas burners literally blowing out on days with extreme wind.

@SmokingDadBBQ 3 года назад

Thanks again!

@jameshilton7212 3 года назад

Another great video! I was so excited that my classic three arrived today. But sadly, it arrived in pieces. So now I’ll have to wait several more weeks for a replacement. Just wanted you to know that I bought it based on the videos that I watched from you. Thanks for sharing your know how! Keep up the great work!

@SmokingDadBBQ 3 года назад

congrats. sorry you need to wait a few weeks longer

@bldrv7522 3 года назад

I’ve had success recently using your suggestion to close the bottom vent prior to opening the lid and then leaving it shut an additional 60-90 seconds after closing the lid before restoring the vent opening to the “one finger” width. This has made a huge difference in my ability to maintain a stable temperature.

@genuwinestatuz 3 года назад

I need to try this

@SmokingDadBBQ 3 года назад

glad its worked for you, thats how you fix the run away train issue for temps

@thomasgates7852 3 года назад

Great Video and very useful information. I'm super excited my wife surprised me and let me know that she got me a grill and should be here this week! Definitely going to be rewatching some of your videos to try to have successful cooks

@SmokingDadBBQ 3 года назад

congratulations

@thomasgates7852 3 года назад

@@SmokingDadBBQ Thank you! I'm very excited I can't wait for it to get here

@revolt79 3 года назад

Thx James, i have a big Joe 3 and had some trouble with this. This helps me for low and slow.

@SmokingDadBBQ 3 года назад

glad to help

@dinguspu1463 3 года назад

Yes, we do want to see that video, ASAP please! And also, this one was another great one.

@SmokingDadBBQ 3 года назад

Thanks. Coming soon!

@GrantHendrick 2 года назад

Very helpful James. Thank you.

@SmokingDadBBQ 2 года назад

thank-you, cheers

@meatthecookk.2227 2 года назад

Awesome tips in this video thanks was always curious as to how the wind truly effects the vents and definitely want to see video on bringing temps back in line.

@SmokingDadBBQ 2 года назад

Will do!

@josephanderson7134 3 года назад

Yes I would like you to make that video I think your grill management videos are extremely helpful

@SmokingDadBBQ 3 года назад

Will do!

@ferryprive 3 года назад

Re-control your temps would be a great topic! Thanks again

@SmokingDadBBQ 3 года назад

Sure thing! will make it happen

@TheSillyKitchenwithSylvia 3 года назад

Never even thought about wind being something to manage! Great vid!

@SmokingDadBBQ 3 года назад

Thanks 👍

@agpmjm 3 года назад

Huzzah ! Just the video I needed. Thank you.

@SmokingDadBBQ 3 года назад

My pleasure!

@cv2306 2 года назад

Yesterday I tried my Kamado Joe Classic 2 for the first time. After seeing one of your other video's, I used one finger width at the bottom and the upper outlet at about the first line. This seemed to be perfect to get the temperature steady around 175 degree Celsius. The first batch was some chicken legs, but they tasted really really good!

@SmokingDadBBQ 2 года назад

Great to hear!

@nosdie1368 2 года назад

Great video, and I would like to see a recovery video. That’s something I struggle with currently.

@outdoorlivingsupply 3 года назад

🔥 video as always. Very informative!

@SmokingDadBBQ 3 года назад

Appreciate it!

@hidesert1401 2 года назад

hi long time BGE smoker with 2 eggs. Bought a summer property and I needed a smoker, went to Home Depot and picked up the KJ Classic, had everything I needed. Started watching your videos particularly the charcoal comparison video, never heard of a lot of those charcoals. Went to Ace to get some charcoal didnt have the Blue Hog I usually get and I saw a bag of Jealous Devil. Couldnt remember if your review was good or bad about this charcoal, but it was the only one there , so I bought it, brought it home and rewatched your video on charcoal comparison and I was happy to see that it was a hit with you and when I opened the bag I was very happy with the charcoal. Just started baking a bread using the JD and so far im sold, have changed to using that charcoal exclusively. Thanks for your video keep them up.

@SmokingDadBBQ 2 года назад

thanks so much Don, glad you found a new fuel to try

@bigdeank 3 года назад

great video. Thanks

@SmokingDadBBQ 3 года назад

You bet

@smokingtarheel3003 3 года назад

Bring on the recovery video. Enjoyed this one and liked the video as always.

@SmokingDadBBQ 3 года назад

Thanks! Will do!

@julesbling1 3 года назад

Thank you for this! I can’t seem to cook a brisket without temp creeping up gradually over the cook! a recovery video would be awesome!

@SmokingDadBBQ 3 года назад

ok you got it, will do one on this

@julesbling1 3 года назад

@@SmokingDadBBQ spectacular! Thanks James :)

@bernardsbbq 3 года назад

Perfect video and timing! I am going to do my first long job tomorrow and constant temp is what I need to master.

@SmokingDadBBQ 3 года назад

You got this!

@bernardsbbq 3 года назад

@@SmokingDadBBQ yeah it is super easy on my new Classic II, I was able to hit the target temp after 10 minutes and it is stable for hours and hours

@MrDanSB 11 месяцев назад

James, I love your channel and have been watching for a couple of years. I like the accelerator and break analogy. The intake and vent both do different things. However, beyond the analogy, what is the science? What does each one do that is different to the other when you change them. The bottom one is easy to answer, in that by reducing the oxygen intake you reduce the fire’s ability to burn. However the top vent is - well -venting! So I am speculating that it cools the fire ion two ways: 1. By reducing the pressure in the cooker, the gases are not drawing out so new oxygen is not sucking in. 2. The gases are not able to escape so easily and so smother the fire, choking it down. Lingering smoke in a cooler fire is more dirty smoke on the food, so better, as you suggest, let the fire breath in what it needs from the bottom and breath out freely from the top. Does that make sense to you? Or am I misunderstanding what is going on inside the cooking chamber when we play with the top vent?

@genuwinestatuz 3 года назад

Great video. Would love to see a video on how to maintain temperature when you open up the dome.

@SmokingDadBBQ 3 года назад

Will do

@JorgePR 3 года назад

Great video as usual. I would like to see the video on how to regain control of the desired temp. Whenever that happens to me, I start closing the top vent a little and sometimes also close the bottom vent a bit as well.

@SmokingDadBBQ 3 года назад

Will do

@sprkplug21 3 года назад

Would like to see the video on regaining your temp after opening the lid too. Also would like to see your whole backyard set up. It looks awesome from what i can see. Thanks!!

@SmokingDadBBQ 3 года назад

ok will make those happen

@wallyj2000 2 года назад

Hi, thanks for all your hard work and for sharing I too would also appreciate a video on recovery temperature. thanks

@SmokingDadBBQ 2 года назад

Will do!

@jwardTLS 3 года назад

It’s like you know me. I live in a very windy area and today I actually had to rotate my Big Joe 3 about 90 degrees, and if you can believe it , in order to maintain 250 degrees I had the lower vent open 50% and the top aboht 60%. Really excited to watch this video

@SmokingDadBBQ 3 года назад

try the bottom vent down to a pinky width and the top vent the first line

@jwardTLS 3 года назад

@@SmokingDadBBQ thank you bud

@RumandCook 3 года назад

That was some funny stuff. Good overview.

@SmokingDadBBQ 3 года назад

hahaha cheers

@Fatboypool 3 года назад

Smaller hole, less fluctuation. Simple. Thx nice video 😀

@SmokingDadBBQ 3 года назад

You bet!

@RPIdemon 3 года назад

I WOULD LOVE THE VIDEO THAT SHOWS US HOW TO REGAIN CONTROL OF TEMPERATURE AFTER OPENING THE LID. Also, would you recommend that cordless blower to crank up the heat to inferno-mode?

@SmokingDadBBQ 3 года назад

ok will make it happen. usually the coals catch quick enough with the vents open that i don't use anything for forced air like this leaf blower but you could

@CannedHeat28 3 года назад

LooftLighter or any fan works to recoup the internal heat temp faster, but typically not worth the trouble to rebound without the risk of shooting it over the target temp. You also usually end up with some ash/soot on your food in the process. (I tried this with high temp pizza cooks a time or 3)

@hralston727 3 года назад

Thanks for the great tips. I seem to have more issue with controlling temperature due to sun on the grill and ambient temperature rise. For example, if I start an overnight cook and stabilize at 250 degF, by late morning (as the sun and air temperature rise), my dome temperature rises also, sometimes by 25-30 degF. Perhaps add some discussion of this (if you experience similar issues) in the next video on controlling temperatures.

@SmokingDadBBQ 3 года назад

i believe this is more breeze than sun... doing overnight cooks in fall / winter where the ambient temp moves significantly I've not noticed a big difference in vent settings. Too prove my theory i recorded vent settings in the summer, and months later in the middle of a snow storm and found the vents are best i can tell identical so I believe its more the air flow causing your temp to change than the sunlight. here is the video - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-xBkzwcRtdbY.html

@michaelbelwig6533 3 года назад

Love your Videos, keep up the good work. Would love to get some recommendations about must have accessories. Greetings from Germany

@SmokingDadBBQ 3 года назад

thanks. the JoeTisserie and soapstone are my two favourite

@michaelbelwig6533 3 года назад

@@SmokingDadBBQ any Chance to get a top 10 Video? keep up the good work!

@SplashFPV 3 года назад

Nice video! I got the same creeping temp on long cooks as well. Nothing major, but can’t say I can keep it completely stable. Use the MEATER app to monitor my cooks, that helps a lot

@SmokingDadBBQ 3 года назад

thanks, will do the temp creep video fixes

@davidon1984 3 года назад

Kamado Joe vs Weber Summit Kamado please. Always appreciate your videos.

@SmokingDadBBQ 3 года назад

ok still wanting to do that

@declanferry979 3 года назад

Would definitely be interested in the video about regaining temperature after lifting the dome. I've been struggling with that big time.

@SmokingDadBBQ 3 года назад

Will do!

@vladyk 2 года назад

Thanks for all your lessons mate, very helpful for this beginner here. Do you have that video of regaining temperature please? Can’t find it

@SmokingDadBBQ 2 года назад

ive still got to do a dedicated one on this

@tomodda1 3 года назад

Great video and yes, please on a "Regain temp control" video.

@SmokingDadBBQ 3 года назад

You got it!

@toffeetop0 3 года назад

Another great video,’thanks. An unrelated question or maybe a video for the future: what is the best method for removing grease stains from paving stones

@SmokingDadBBQ 3 года назад

Great suggestion! In the meantime, Liquid dish soap or laundry detergent will remove most oil stains on pavers. Directly apply the soap to the stain and allow to sit for 20-30 minutes. Then scrub with a nylon bristle brush and rinse with hot water. Repeat this step as needed

@MickFutz 3 года назад

Love your videos! You are a crack up. Wish you had included the jr in this test. Can you do a video on the smokeware cap on the joe jr? I am having trouble keeping stable temps with the daisy wheel and would like to know how the cap is working out. I get a lot of wind here. I also had trouble getting searing temps on the jr. thank you in advance for your help! No one has actually done a review of the cap, how to install and how it looks, but not functionality.

@SmokingDadBBQ 3 года назад

Great suggestion! will do

@MickFutz 3 года назад

Thank you!!

@jcros1179 3 года назад

Once again great video James. I agree with others, it would be great to see a video on how to regain temps after having the lid open. I would really appreciate your input on something. I know you have used ceramic kamados, but I am really thinking of purchasing the Golden Cast Iron Kamado. I am really interested on your thoughts of a cast iron kamado. Thank you for your great videos!!

@SmokingDadBBQ 3 года назад

Will make that video for sure. I have not used the Golden cast iron Kamado so please discount my opinion heavily as nobody should suggest a position without ever having used the product in a way that changes your decision. What my musing was seeing it (looks great) is how efficient is it? I have used the Broil King Keg and the Webber Summit and have found they are too efficient. Same with the series 1/2 KJ and Large/XL BGE. none of these produces smoke rings, or more importantly the clean smoke taste that really matters as they can maintain temps with barley a wisp of air and fuel and thats just not as tasty as something cooked with a clean burning wood fire. If the golden can manage to not retain too much energy like those models and it dissipates quickly it might be a cool option. I am not sure what accessories it supports... this is what got me into the BGE and KJ circle in the first place. I like my JoeTisserie and Soapstone and diversity of gadgets that support the more popular models as part of the fun (my personal preference)

@jcros1179 3 года назад

@@SmokingDadBBQ Thank you for your opinion, it is extremely valued!!! I do agree about the accessories with the KJ. I will have to dig on on how efficient the cast iron wood be, Just looked interesting and not as fragile as ceramic.

@Hyr1an 3 года назад

Cool video

@SmokingDadBBQ 3 года назад

thanks

@rtndo128 3 года назад

Definitely would like the video on how lower temp mid cook. Currently facing this issue with 2 racks of baby backs on my Classic III. I find that my smoking wood chunks (placed on the bottom of my charcoal basket) are burning out completely prior to the 2 hour mark on my low and slow cooks. I was shooting for 225 today, but managed to land on 250 for the first two hours of my cook. I noticed no more clean blue smoke coming out (no smoke at all), so I chucked another chunk of applewood on top of my coals. I’m now sitting at around 300F with my ribs sitting on the side shelves while I try to regulate the temp again.

@SmokingDadBBQ 2 года назад

using larger chunks i find they last as long as the meat can actually absorb smoke.... just because you can't see smoke doesn't mean it isn't there

@shnierrobin3641 3 года назад

I would also be very interested in a video showing how to regain temperature after opening the lid.

@SmokingDadBBQ 3 года назад

will make it happen

@benjidz 3 года назад

Hey James thanks for all the videos. Would def like to see the temp management video. Also wondered if there was a possibility to do a test between wood chunks/chips being buried or laid on top and general fire building methodology. I know it can be subjective but i really see a lot of conflicting advice. I am a relatively new KJ owner and have followed your advice most closely around smaller fires and making use of Kamado fuel efficiency, plus burying chunks but am also experimenting a bit. Would appreciate your thoughts

@SmokingDadBBQ 3 года назад

thanks. Will do in the meantime I have this on smoking wood. need to add a smoke pot for my next one - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-pbBPQP_eoQY.html

@benjidz 3 года назад

@@SmokingDadBBQ thanks for replying James and pointing me to that video - it helps a lot in your explanations on the placement of wood for different types of cooks. Shows there is still so much for me to learn! Going back to building a fire, as a relative novice (done maybe 15 cooks so far on my Classic 3), rationalising how much charcoal to expect to use is something i have struggled with. I did a pork butt the other day where I needed to pause and introduce more coal after about 4 hours. I recognise how efficient the ceramics can be, but when I see how much big block I get through for some cooks it seems to run anathema to what you suggest in building smaller fires. It could be my expectations are off but doing a side by side comparison of fires set up for shorter 1 hr vs 3 hr ribs - 7-10 hour pork butts or briskets etc would certainly help if that is something you could consider? Thanks again for being a great resource and hi from a Brit in Germany

@kappatvating 3 года назад

Yes do that video with regaining temp

@SmokingDadBBQ 3 года назад

you got it, will do

@PatrickLubbers1337 3 года назад

Hi from the Netherlands James, would love to see a video on how to regain controll of the temperature after opening the kamado.

@SmokingDadBBQ 3 года назад

will make it happen

@bcricks 3 года назад

Hi! Love your videos. You’ve convinced me to go KJ over the BGE. Question: I mainly want to grill, make pizzas, and occasionally smoke. I have a family of 4. I’m leaning toward the Classic III. But, I saw a comment you had suggesting the Big Joe 2 over the Classic III in some situations. I like the upgraded stand especially on the III and it seems like the Classic III doesn’t come with heat deflectors which I’d need for pizza… thoughts?? And thanks!

@SmokingDadBBQ 3 года назад

that’s for me personally… for 4 people the classic is more than enough space and you get the toys like the SloRoller. you can’t go wrong with it (classic 3)

@aesonvirus 3 года назад

I have a Classic 2 and when opening the lid for a few minutes (like when saucing up 3 racks of ribs), the temp does drop. To get things back quickly, I open up my top vent, wait around 5 minutes for the temp to climb back up and then close it back down to my original setting. I find it recovers very quickly and once back to temp, holds there and doesn’t continue to climb.

@SmokingDadBBQ 3 года назад

awesome

@spqrvidi 3 года назад

Thanks again James, another good one. I'm with you, Bottom Vent main control. I found closing top vent caused too much smoke to be stuck in the dome and tainted the food - creosote I think. Or do I put the food on before the charcoal is ready perhaps?

@SmokingDadBBQ 2 года назад

yes I’ve noticed worse smoke quality doing it all on the top as well

@BehindTheFoodTV 3 года назад

Great advice, James. Did you notice any difference in the quality of smoke between the two methods? I know on an offset starving intake vs the stack can produce dirty smoke but I've never tested the difference in a kamado-style cooker.

@SmokingDadBBQ 3 года назад

i have noticed that wide open on the bottom and tight up top encourages reverse flow / some bad smoke. i tend to get the best results with the bottom tight with a clean exhaust exit causing the heat pump to draw in the air it needs

@irwfcm Год назад

@@SmokingDadBBQ The important thing is that the top vent is capable of venting more air than the bottom vent can let in. But you don't want to let the top vent to be open too much because can allow air in from the top (think wind, which was the subject of this video). The truth is, you pretty much want them to be balanced with maybe a very slight additional opening up top.

@Smikebake 3 года назад

Really enjoyed the video and would like to see that video idd! I’ve got the classic 3 for 1,5month now and im struggling a bit with my temp. There is no way I can aim for 250 with down vent all the way open like you now. I always try to start (with heath in the dome ofc) same setting as you for 250. 1 finger down and top close to first line. But ill end up with 3mm down open and 3mm top open. Very frustrating. What am i Doing wrong? With the heath deflecator plates btw. Havent used the sloroller yet. Thanks for the great videos!

@SmokingDadBBQ 2 года назад

Here are two that might help ... i suspect the issue is in how you are setting up, building heat in the dome, and when you switch things over. i think this should make sense and get you sorted Newest - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-x3nvkwmwuFw.html Older - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-L1qU89KAl-0.html (will show the deflector plate setup)

@brad1909 3 года назад

Hi James, my plan for Saturday night was setting my Big Joe to 200 degrees, I set perfect and when I woke it was at 150 degrees and I had to fire up Bj again now I'm set at 300 degrees and holding. I'm actually using your method right now! Thank you for early morning🌄 help right now! So I'm thinking of getting the I camand just to be safe at night time cooks,but I still want to maintain my learning skills on keeping my temperature 🌡 stable though. I feel like it's cheating 😆🤣. This was my first over night failure sadly , so if I had my wifi thermometer in I would've heard the alarm go off telling me to check my fire on my BJ . How is the outside Grill station coming? Thanks for the great learning video James!! Brad

@SmokingDadBBQ 3 года назад

200 is really tough to hold as its essentially a single piece of coal smouldering along.... i find i get better sleep planning to start later but hold 250-270 which is far more predictable

@brad1909 3 года назад

@@SmokingDadBBQ True, I didn't think about that and will definitely do that for my next overnight cook. I watch you coal basket video I think I will definitely be replacing the kick ash basket with kamdo Joe's basket, it totally makes sense with dimensions of the firebox, great call James!! Thanks again for great impute as usual!! Brad.

@KlovenTrooper 3 года назад

Lets get a video to see if Chicken Parmesan is better in the dojo. Thought about this today and I need to see this now. Lol

@SmokingDadBBQ 3 года назад

well now that’s all I think about lol

@KlovenTrooper 3 года назад

@@SmokingDadBBQ Well, after receiving a shattered classic 3 and being told to wait for the catch up game so Kamado Joe can send a new one in September (severe back order times thanks to covid) I think I found the last one (classic 3) online lol Received it today, set it up, and fell in love with charcoal again. Pellets can stay in the mills because these ribeyes tonight were 🔥 Also all I can think about in regards to my original comment is how crispy the breading will be in the dojo if it works. We need this video asap lol

@jamesgalbraith5011 3 года назад

Hi James, your videos make we want a Kamodo!! I’m currently using a Weber kettle, would you say the same rules apply, use the bottom vent as the gas, top vent for brake? Keep up the great work 👍🏻 🇬🇧

@SmokingDadBBQ 3 года назад

Yes, absolutely. same approach works on all damper controlled grills

@perfectgenocide86 3 года назад

Hiiiii, cheers from mexico, im in the market to get my first kamado, but here I only get access to BGE and the cosrco Louisiana grills, i wanted to know why you part ways with the BGEs, and if the bge and lousiana grills are compatible with the accesories that you use like the sloroll, or the doejoesterie. Also what do you think about the lousiana grill. Sorry to ask to many questions, its just that im new to this world and without a chance to get a KJ, im really indecisive of getting BGE or LG.

@SmokingDadBBQ 3 года назад

i know BGE better than Louisiana grills so I can't speak to them. Out of the two, BGE has more dealers, warranty, accessories and community support so if i had to buy one of the two it would be team green. I switched to KJ since the food somehow tastes better. I assume its because the series 3 is 4" taller (the series 2 and the large egg are almost identical in shape / size) and this allows for a cleaner burning fire which helps improve the quality of the smoke, plus your food has more distance from the firebox. Here is a video I did comparing the two before I sold my eggs and moved all in team red - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-82jj_KfBs5M.html

@BBQ-UK 3 года назад

Agree what you are saying, have you tested blowing in the top vent? A lot of people struggle with back draw/flow and wonder why they get smoke coming out of the bottom vent??

@SmokingDadBBQ 3 года назад

thanks mark, this is also way more likely to occur when you reverse the vent settings. the narrow bottom and wider top helps mitigate against this concern also

@TimBorka Год назад

You have a great life.

@SmokingDadBBQ Год назад

for sure

@thegalleryBBQ 3 года назад

In early.... Awesome test on these Joe's....

@SmokingDadBBQ 3 года назад

Thanks again!

@jonvarney 2 года назад

I'm looking to buy a Big Joe 3, do you have example videos of cooking both proteins and vegetables/sides all at the same time?

@SmokingDadBBQ 2 года назад

i need to make more of these, will get on it

@soumynonareverse7807 3 года назад

I once heard a Dutch course where I think they used a Green Egg. They mentioned that you should divide the lower vent into 4 imaginative vent positions from all the way open to all the way closed. For every quarter you open the bottom vent, it will increase 100°C in temperature and you will adjust the top vent for every 10°C. So if you want to achieve, say 160°C, you should close the bottom vent half way and keep the top vent open for 60%. How does this method apply to a Kamado Joe?

@SmokingDadBBQ 3 года назад

i will make a video recording what each line does. The first line is about 250, and the second line is about 350 with one finger width on the bottom vent

@bryantaylor6284 2 года назад

How did you determine the temperature sweet spot for your Joe's?

@SmokingDadBBQ 2 года назад

lots of trial and mostly error lol .... all of a sudden temps run more stable and food tastes better on cooks around 270 vs. trying to do 225 so given there is no benefit forcing the kamado to do things its not as good at especially when the taste is not as good i landed on planning my cooks around the sweet spot

@kellymichaelwong 2 года назад

Did you ever make that video about regaining temperature control? Thanks!

@SmokingDadBBQ 2 года назад

no i pushed it to this spring... the youtube algorithm pushes those type of videos in a really small window of the year so i didn't want it to get lost to the black hole

@kellymichaelwong 2 года назад

@@SmokingDadBBQ gotcha. Looking forward to it when you do!

@BakouMOH 3 года назад

It would be useful to have a video on ballpark settings for different temperatures, i.e. what settings do you use for say, 250/275, 350, 450 and 550/600. Thanks.

@SmokingDadBBQ 3 года назад

Will do!

@BakouMOH 3 года назад

@@SmokingDadBBQ Awesome! Thanks!

@soulsgamer385 2 года назад

Hey, i have the jor jr for a few months, and trying to smoke on 230 250, but ut seems that after an hour or two max, everything i put gets over cooked, i put a pichania, 1.8 kg, and it was over cooked in an hour and half. The tmp says 230 all the cook time, but still the meat was much much over cooked, what am i doing wrong

@SmokingDadBBQ 2 года назад

try getting a meat probe so that you can keep track of the meat and the grill... i use the meater for this and or the thermapen for finishing temps

@craigthorburn8621 3 года назад

Hi I think the hot and fast pulled pork is around 4 hrs and brisket longer around 7hrs? I need to cook pork shoulder for 50 people tomorrow. Thank you very nervous 😬

@SmokingDadBBQ 2 года назад

you got this. just saw it so hope all went well

@craigthorburn8621 2 года назад

Smoking Dad BBQ Hello well I am looking for some advice I cooked the pork shoulder at 350 and the bark formed well. However it was really dry so if you can offer me any tips to improve it would be greatly appreciated. Thank you

@markb5445 2 года назад

Wouldn’t a lager Kamado be less affected by the same wind as a smaller one? I would expect a larger Kamado would hold heat better than a smaller one, because it would act as a larger heat sink. Also, does wind attacking the top vent have no affect? I know it’s farther from the coals, but I’d expect it could either cause back-pressure into the dome, slowing airflow (depending on direction) or perhaps a greater suction affect, pulling air through the Kamado. Shouldn’t be as significant as the lower vent though, as its closer to the coals.

@SmokingDadBBQ 2 года назад

ideally i would have two of the same model for this test but used what i have

@MrMarnold6 3 года назад

I'm just here for the shirts.

@SmokingDadBBQ 3 года назад

hahaha cheers

@larryhalters31 2 года назад

I've stuck with the two finger method but may need to drop down to the one.

@SmokingDadBBQ 2 года назад

it helps a little and is more consistent on the crazy windy days so its a tweak i have made

@thomasrimes5155 3 года назад

I need help lowering the temp after opening and closing kamado

@SmokingDadBBQ 3 года назад

ok i will make it happen

@YayaOrchid 2 года назад

What is the roof clearance for cooking in my Joe?

@SmokingDadBBQ 2 года назад

you need air moving so depends on the size of the roof, i am at 12ft and have no issues

@YayaOrchid 2 года назад

@@SmokingDadBBQ Thank you. I made the initial burn at 400 degree for about an hour but my open air porch is only about 4ft from top of Kamado with the top vent wide open I could only feel heat about 1ft from the top. I moved out just to be on the safe side.

@foodonfire3662 3 года назад

I don't disagree with your conclusion but natural wind would impact the intake and top vent at the same time. At the top the wind would produce some Venturi effect which not accounted for in your test. Worth testing?

@SmokingDadBBQ 3 года назад

you’re spot on accurate. I just didn’t have a way to recreate Mother Nature with a single fan. but having used this method it’s more resilient to back draft / reverse flow. will see if I can find a way to properly do that

@jons787 3 года назад

What if you get two leaf blowers and aim one at the top vent at the same time?

@SmokingDadBBQ 3 года назад

might need to do that next time

@kappatvating 3 года назад

I literally lol when you turned on the blower at the beginning. 😂😂😂

@SmokingDadBBQ 3 года назад

hehe having some fun

@hughtanner208 3 года назад

Thank you for doing this. What about this method and the iKamand to see what happens. I like the iKamand and wonder over time whish is the better approach. KISS principle or Science the crap out of it.

@SmokingDadBBQ 3 года назад

I can beat the iKamand in a head to head - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-DKR7HIScxa8.html

@bjorne46 3 года назад

But what about blasting air toward the top vent? Because wind affects chimneys in houses as well.

@SmokingDadBBQ 3 года назад

agree this is important, but not something i had two blowers to re-create. from experience i know the one finger on the bottom doesn't get as susceptible to reverse flow air problems that the other approach does

@cameronbatko 3 года назад

Also vote for a recovery temp video

@SmokingDadBBQ 3 года назад

ok will make it happen

@M4ttNet 3 года назад

Great video though wouldn't it be appropriate to then reverse the test with the big joe open and the classic closed down on the bottom, to ensure the results aren't specific to the size of the Kamado.

@SmokingDadBBQ 3 года назад

I can try that later in the summer... from 10 years of learning though i am confident in the results regardless of size producing a more stable result with less risk of the back draft / reverse flow when the bottom vent is all the way open

@d1ppaz Год назад

Did you ever do that video ?

@alexandroysantos 2 года назад

Can a strong wind drop a KJ Classic 2?

@SmokingDadBBQ 2 года назад

move off a deck? maybe with no wheel locks and a cover for more of a sail but never seen that

@alexandroysantos 2 года назад

@@SmokingDadBBQ Thanks but found some cases in FB groups for Kamado Joe. I live in Florida and opted for KJ Jr for now. Maybe later once have a better setup will consider a classic or big joe!

@wesbrownmd 3 года назад

What thermometer/app do you use for checking ambient grill temp like this? I just recently got my Meater probe, but it seems the biggest limitation is that unless the probe is in the meat, I can't use it to check grill temps above 212 degrees without damaging the probe

@SmokingDadBBQ 3 года назад

it works great in food, but when there is no food i stick it in a potato. today i just used my ink bird bbq-4t unit. the app isn't as good but it is handy for tests like this to have 4 wired probes

@umakegoodcookies 3 года назад

Usually your tests are good but this is really problematic. Blowing air into a larger hole caused more air to go in than small hole... duh. But that's not just how wind works since it will be hitting it all over. For example from everywhere but direct at the lower vent side it won't add air to the bottom but it will cause backdrafts. You see this all the time where smoke can actually puff out the bottom because wind is causing negative pressure on that side and then coming in the top. Does the more open top vent hurt you then? And is there any effect when the wind is also hitting the top vent? If you have the chance, try these with a large industrial fan. That would be able to generate more realistic wind. On the plus side, I definitely would like to see a video with the compensating for disturbances as you suggested at the end.

@SmokingDadBBQ 3 года назад

i agree, don't have a proper sized fan for this but the method that works best here also never back drafts on me so thats another reason to go with less on the bottom. this makes a heat pump that the breeze can't disrupt the draw of air into the fire i've found

@foodonfire3662 3 года назад

@@SmokingDadBBQ Just stand far enough away with the blower to have the air flow hit the kamado evenly from top to bottom. Also, the test should be run twice on the same grill. Comparing cookers of different sizes and mass introduces too many variables. Still, I expect the small-bottom, large top method is inherently more stable. The real solution is a high-quality fan/controller which, on my Big Joe, will produce a temperature variance of LESS THAN 1 DEGREE above or below the set point for hours and hours.

@tbshmr 2 года назад

Can you make skin on chicken thighs on classic 2?

@SmokingDadBBQ 2 года назад

you bet, its a little older but start with this - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-xdRod-mTaXs.html

@TheKirbyT 3 года назад

No idea how I got here. Not mad though.

@SmokingDadBBQ 3 года назад

lol. welcome

@scottwheeler1205 3 года назад

It does not seem to be a fair test because of the bottom opening please tell me otherwise

@SmokingDadBBQ 3 года назад

in nature the top and bottom are subjected to wind. I don’t have two fans but the open bottom vent is also more prone to back draft air flow where you see smoke coming out the bottom vs the top. the reduced bottom damper is more resilient to this