My FOOLPROOF tips & tricks for low & slow Kamado Joe cooking. How to keep temperatures controlled!

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If you've struggled with inconsistent results controlling temperatures or are new to Kamado cooking I’ve got you covered in this video. I share my best tips and tricks I’ve developed from the past decade of cooking low & slow 12-24 hour cooks on ceramic grills.
Probes, fans, robots? Don’t need them. I will walk through my foolproof method for building your fire and configuring your grill at each step of the process in order to get consistent results .. EVERY time!
In this video I will cover:
- Kamado Joe controls, how to orient yourself with operating the vents (first 5min)
- How to build your fire and orient your coals for best results
- How much charcoal do you need
- Where to light your fire for the most control
- How to dial in your air vents and stabilize your grill
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Resources to Help Make BETTER Barbecue
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Take control of your Kamado Joe with My Vent Setting Guide
► Vent placements for popular grilling & smoking temperatures (Daisy wheel, Kontrol Tower & SmokeWare chimney cap settings all included for Jr. & Series 1, 2 ,3 Classic / Big Joe)
► Best practices for setting up your Kamado Joe for hassle free fire management
► Solutions for common issues & Frequently asked questions
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✅ Fix dry / overcooked bottoms on long cooks like Brisket, Ribs & Pulled Pork
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✅ Recommended setup for best results on Jr & Series 1, 2 ,3 Classic / Big Joe)
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Not all smoke is created equal! Unleash Optimum Smoke Performance in your Kamado grill
► Should you soak your wood? Kiln dried or Naturally Seasoned?
► When & Where to add smoking wood for the best result
► Wood pairing guide
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FREE resources on www.smokingdadbbq.com
► Written Recipes / Ingredients
► Food temperature quick reference guide (FREE with newsletter signup)
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1 окт 2024

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Комментарии : 603

@SmokingDadBBQ 2 года назад

Must watch KJ videos: KJ 101 (start here) - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-x3nvkwmwuFw.html Top 10 KJ beginner mistakes - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-gdcaOjQt_I0.html Dome alignment issue? - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qWM6mFkfnmI.html Top 5 KJ maintenance tips - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-gphUQFW6uIo.html Don’t buy these accessories - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ORcbo6fTHmk.html Smoke wood secret - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-2qtHrFjWY1U.html First 5 cooks for a new owner - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-JA84ZvYL47Y.html

@chrisadams4822 2 года назад

I was wondering if I have to much charcoal in my basket will it cause me trouble in keeping the temp low. I tried some ribs on the classic 2 with your 270 method and struggled to keep temp under 300. Thanks for any tips

@TDentonKing2004 2 года назад

This very helpful - thank you! I am now only on my second cook, but I cannot get my Kamado Joe below 240 for a long cook. I have been trying to get keep it at 225. I have kept the bottom opening at 1.5 fingers open and the top is right at the first notch. Last time when I tried to go below the 1st notch the fire went out. Any pointers to get it at 225? thanks!

@ComparisonCooking 4 года назад

Think this is the first cleaning video that made me want to buy a grill!

@SmokingDadBBQ 4 года назад

Comparison Cooking 😂 whys that?

@kappatvating 4 года назад

Fantastic video. Love how you walked through the set up. I can’t wait to get out of the desert from this Deployment and buy my kamado (summer of 21 will be awesome)

@SmokingDadBBQ 4 года назад

Steven Coffee thanks so much.

@Dad_Lyon 3 года назад

You make it back home?

@braineater713 2 года назад

? Hope you're home with your family this holiday

@kappatvating 2 года назад

@@Dad_Lyon I did thank you for checking on me (sorry for the delay in response)

@kappatvating 2 года назад

@@braineater713 I am. I really appreciate this channel. This kind of support and just checking in as well as James and his amazing tips is really special.

@shadetreephilosopher 4 года назад

This is a great technique for hitting your target temperature. I've used it my last 3 cooks on my kamado joe and it has just been awesome. Great channel for kamado cooking. Please keep up the good work and I look forward to more awesome videos in the future.

@SmokingDadBBQ 4 года назад

Thanks so much, glad it helped!

@kurtier 3 года назад

I’ve watched this a couple times over the last few days since getting my Joe. I’m using wayyy to much charcoal

@SmokingDadBBQ 3 года назад

its amazing how little it actually needs

@johncarlos7810 2 года назад

Do you cook on the diffuser soap stone plates at all?

@TheSmokinElk 4 года назад

Nice informative video mate. Interesting way of bringing up to temp with the heat deflectors like that, never tried that way but looks like it works well 👍

@SmokingDadBBQ 4 года назад

The Smokin' Elk 💯 steady eddy this way. Settles in right where you want it and doesn’t budge. This is how I do it when building a fire at night and I want uninterrupted sleep lol

@-Flabbergasted- Год назад

11:30 it doesn't matter that the charcoal is not white (ash) while cooking? I've been taught that charcoal need to be white ash before cooking

@williaml7218 7 месяцев назад

I’m so bad at this, I’m somehow bending the laws of physics, haha! Bottom wide open, top wheel open. Staying at 250 for two hours now. Being playful, but seriousness I’m not at all bragging. I’m frustrated with how bad I am at this. I want to get it right. I’m clearly doing something wrong. Any tips are welcome.

@BeerLeagueGoalieGodfather 5 месяцев назад

I’m with you. I can’t get any serious temps out of mine at all. Love the idea of these things, but it reminds me of why decades ago everyone moved from charcoal to gas grills lol

@nitishadowty9774 Год назад

Hi Smoking Dad, I follow meathead's amazing ribs cooking technique for pulled pork and brisket: 225F at roughly 1hr15mins per pound. I cannot get the kamadobigjoe3 to get to 225F. Would be good in upcoming videos you showed how please!

@chrisa8203 8 месяцев назад

Your videos convinced me to get a BJ3. I’ve done about 5 cooks so far - 2 of them being low and slow. I’ve experienced a chemical smell on the low and slow at about the 1 hr mark. I can only imagine this is a result of using too much charcoal (I.e., the neighboring pieces begin to ignite resulting in dirty smoke). Is my assumption correct? I want to try using just 2-3 large chunks like you did. 🤞

@dangiese8046 8 месяцев назад

Weird situation today. All was going good until I noticed about 3.5 hrs into a pork shoulder that temps kept dropping even after several vent adjustments. Eventually took everything out and noticed all the KJ Big Block was pretty much ashed down. 😢 Was only cooking at 275 the entire time and it was a fresh basket at the beginning. Any idea why it all burned down so fast?? It's about 33⁰ outside today. Is that a factor?

@kostarz 3 года назад

James, in your experience how long does it take to reach youe target temp from say 300F back down to 225-250F? I've watched several of your videos and I dont think I ever caught time expectancy. Also not sure if you've ever talked about grill temp vs dome temp? Thanks!

@SmokingDadBBQ 3 года назад

good ideas to expand on for future videos, will do. the time depends on the method of lighting, using the grill blazer torch I now have I can empty the joe, go to the garage, get coal, add coal, light it, wait for the ceramics to be heat soaked and get food on in 23 min. I think its around 5:15 in this video - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-G5MHTE1Gwds.html and that shows the time being around 25 from scratch

@bennnnnnnnnnnnnnnnnn Год назад

since I have a green egg, with the standard plate setter (not two half moons)... would you advise that I just wait until my pit passes the hand test, and then put the plate setter in at that time, and then adjust the vents?

@SmokingDadBBQ Год назад

yes, you can even set the convector up higher on the grids to warm it but if i was you i would do what you said which is get the outside warm and then install and adjust vents to stabilize it

@bennnnnnnnnnnnnnnnnn Год назад

@@SmokingDadBBQ awesome . Thanks for the quick response.. I just discovered your channel and wow, as an engineer, a dad, and a novice bbq'r, your channel is a goldmine

@Forrest_Gee 4 года назад

The best tip would be just buy a Flame Boss and call it a day! In all reality it is good to know how to run your Kamado without a temp control device.

@SmokingDadBBQ 4 года назад

Very true!

@brucecarlton2781 2 года назад

i have a classic with daisy wheel. Where should the wheel openings sit? 50% or less? Doing my first smoke up on a beef shin tomorrow Many thanks

@Jefferrr.. 3 месяца назад

Really love your video’s ! Of you want to use the slowroller as well, do you place the slowroller ring also first inside while heating up ? And then later at the slowroller lid ? Thanks !!

@mazzaferroracing 2 месяца назад

I like to cook my pork butt for 12 hours or more. Can you cook that long without having to add more charcoal? If you add more charcoal to accommodate a longer cook, wouldn’t that make it too hot?

@lawrencetomaziefski6952 4 месяца назад

If you have the sloroller should you start with the ceramic plates and then finish setting the temp with the sloroller?

@breadisyummy_ 2 года назад

Where did you say how to stabilize the temperature? No matter how many time I rewind it I can’t find it.

@phikep 2 года назад

I am a novice. When starting the charcoal and bringing it to the ashed-over state, do I close the lid and wait for the highest temperature reading and then manipulate the vents to bring it down? For some reason, on this occasion, I’ve had trouble lowering the temperature and taking hours to come close to what I need.

@chandlerbing9509 Год назад

I used about that much charcoal on my cook and the heat only lasted about an hour and half. Not sure why mine burned so fast but it didn’t even get over 350 degrees

@RobertaBrown-s7z 2 месяца назад

You don't mention how the weight of the shoulder relates to the game plan. Can you comment?

@griggs559 Год назад

I would like to know when adding some wood with the lump for low and slow 225 how much?I don't want to over do it. Appreciate the videos .

@eablumenthal Год назад

where do you position the firestarter? I use those quick light cubes or balls and usually put them on top of the charcoal, is that what you do?

@cardsncollectiblez 3 года назад

This advice has been grate! (Hehe). I’ve made 3 slow cooks using this advice. 👏

@SmokingDadBBQ 3 года назад

Love it!! good pun lol

@ebysea 4 года назад

Thank you so much for this video! You really take the intimidation out of doing a low and slow smoke. Keep up the great content!

@SmokingDadBBQ 4 года назад

Emily Wendel thanks so much Emily. Very kind of you

@BFerst 4 года назад

This is a great video that has really helped me. I do have a question regarding your open pie deflector plates. I think that's a great idea and makes total sense to heat up the dome and "overshoot" the temp initially since it's not the true reading once the plates are in a closed position. That being said, how you do this with the sloroller? Do you overshoot in the same way by not installing the sloroller cap, and than once you're there you put the cap on for the temp to come back down (along with adjusting the vents)? I apologize if I missed this in a different video. Hopefully my question is making sense. Thanks again for all your great videos, they are really helping a newbie like me!

@SmokingDadBBQ 4 года назад

thanks so much, yes exactly the same process. Overshoot a little and then install the top portion

@stevegross9730 21 день назад

My favourite part about watching your videos so far is watching you reveal literally every mistake I've been making so far. lol. My wife will be much happier when I'm not running outside every 20 minutes to correct the yo-yo.

@SmokingDadBBQ 21 день назад

Glad to help

@LazyEColorado 3 года назад

Really GREAT job on all your videos!! I am wondering if you have any advice on my temperature problems. I have been doing some low and slow type cooks. However, my temperature does sort of a slow creep. It goes in both directions. But I'll get it all set up for overnight and after a couple 2-3 hours it will have creeped either up or down more than 15 degrees so the temp alarm I have set up will wake me and I adjust, then maybe couple hours later it's going the other way to far? Any thoughts? Thank you, Brock

@SmokingDadBBQ 3 года назад

hey Brock there are a few things that can do that. too much smoking wood which burns unpredictability can cause this. try not to exceed 5-10% of the total volume of fuel with wood to best manage it. wood placement can also do this. chunks scattered on top as they ignite can make temps swing

@Bo-gp2tb 2 года назад

I am interested in the table. Did you make that or purchase? Interested in what the joe is sitting on concrete or soap stone? Is the counter top concrete?

@nytess2 8 месяцев назад

Nice video but I really wish you didn't use that large charcol. Im so green that already has me scratching my head.I use lump...sometimes briquettes...sometimes a combo..... I do love the video because I use a chimney to start coals...once "ready" I dump the coals I start cooking within 15 minutes. I fight the temp all cook long. I'll wait and stabilize more now. Thanks!

@SmokingDadBBQ 8 месяцев назад

I prefer lump. Less ash

@GregsBassShed 3 года назад

What a great video - about to try smoking my first pork shoulder and this is perfect to give me some tips for setting up and regulating temperature. Greg, UK

@SmokingDadBBQ 3 года назад

glad I could help

@GregsBassShed 3 года назад

@@SmokingDadBBQ it’s smoking as I write this! Managed to maintain temp of just under 250 for over 5 hours now. This is fun! I’ll be back for more of your videos.

@BeerLeagueGoalieGodfather 5 месяцев назад

Small request…when you explain the chimney setting, can you also say how much it is open ie quarter, half, full etc for those of us with the original kamado chimney that doesn’t have numbers? Thanks for all you do, from Newmarket Canada!

@SmokingDadBBQ 5 месяцев назад

I have an ebook now with all settings for models including the smokeware cap - www.smokingdadbbq.com

@daporter84 Год назад

Gas and break but you drive the 401 Micky brake there

@60plusjourneys 3 года назад

Good Video! Twisting the Rack to remove everything except the Firebox! Ah Ha!

@SmokingDadBBQ 3 года назад

thanks 🙏

@adamn.i6022 3 года назад

Any tips on setting up a Kamado Joe jr for the first time to smoke a chicken beer can style ? I have small applewood chunks. Unsure of how to set up charcoal and wood (above or below charcoal) and how much :-) love your videos !! Keep on smokin ! Love from Northern Ireland

@SmokingDadBBQ 3 года назад

use a small cast iron pan on the direct grid on the lowest position. you need this for the height for the beer can bird vertically and this will be your heat deflector

@tomm9493 2 года назад

James, how do you decide whether you're going to use the Slow-Roller or the diffuser plates? I ordered the S.R. and was thinking I'd try my 1st spatchcock chicken using that.

@SmokingDadBBQ 2 года назад

i use it for chicken wings, spatchcock chicken or turkey for hot and fast cooks (~400-450f) and i use it for all long low and slow cooks (brisket, ribs, pork shoulder etc)

@Rick-ex7oy 3 года назад

@smoking dad BBQ regarding smokeware drip pan, the large drip pan sans x-rac works. The large pan extends well beyond, the slo rollers round cover plate. That drip pan may inter-fer with slo rollers purpose, by changing air patterns.

@SmokingDadBBQ 3 года назад

i don't have a way to officially measure the disrupted air flow.... but from the taste nothing seems off or different. if anything some advantage from less white smoke from fat hitting the hot sloroller if not using a drip pan

@ImmaBinks 3 года назад

Great video! We just got a kamado - QQ does the coal not need to be ash white before cooking? That is what we usually would aim for with a BBQ

@SmokingDadBBQ 3 года назад

yes you want to see the coals asking over but I’ve found by the time you do this and the dome is hot they are good to go

@2dehans1970 3 года назад

Great tutorial! I’am a owner of a Joe classic for 2 weeks. Your movies help a lot! Thxs for that. Q about this movie. When I hit my target temp I have to open de dome to put meat etc on the grill. In your case…. Does de temp go back automatically of doe you have to change the settings again. Greetings from the Netherlands!

@SmokingDadBBQ 2 года назад

the ceramic retains enough heat that it recovers very quickly once you close it back up

@Dc-kamadojoe 3 года назад

Hi, low and slow at around 250 to 270 ish means having the vents closed quite abit. Do you find this extinguishes the fire and just turns it to too much smoke. I'm currently trying a low and slow for first time using big block coal and slo roller. Smells really bad coming from the smoke very strong smell of smoke don't think this is going to end well lol.

@SmokingDadBBQ 3 года назад

since doing this video i have switched to 1 finger on the bottom vent and more air up top. This promotes a better air vacuum pump effect and is less sensitive to the wind changes outside that can cause temp control problems. 270 is hot enough for clean combustion... some things could be: 1) charcoal not burning clean / wait longer 2) residual fat gunk on your sloroller (i burn @450f after a cook and wait for white smoke to go away so its ready next time)

@guesswho2726 3 года назад

I have a question . After quite a few smoking projects, I've noticed that the bottom vent gets stuck when smoker is cold. I managed to clean it somewhat but is wondering if I unscrew those four screws and take it down for cleaning would I have a problem putting it back together. Is there a support inbedded I'm he ceramic

@SmokingDadBBQ 3 года назад

its not hard to remove, i did that when installing the iKamand door... but normally you shouldn't need to remove that. I would instead just slide the door out and clean it and leave the base portion in place as you need to remove the firebox to get at those bolts and it doesn't make it any easier to clean. Try adding a drip tray to reduce the amount of grease thats coming down and causing your problem, much easier to have a disposable pan than to do this procedure regularly

@groven2788 4 года назад

Great video! I definitely fall in the camp of just filling the bowl to the top, going to try this method for my next cook. It didn’t look like you covered adding smoking wood in the video. Do you add this at the begging, or when the grill stabilizes?

@SmokingDadBBQ 4 года назад

gr278 knew I forgot something lol. Good question. Add the wood on the bottom and then add your coal and light the fire. Wait until the smoke runs clean before putting on your food. The hot coals smoulder the wood chucks and the smoke passes through the fire up the way up to the food. This helps get good clean smoke

@groven2788 4 года назад

Smoking Dad BBQ thank you! Keep up the awesome videos :)

@SmokingDadBBQ 4 года назад

gr278 thanks so much

@beam6981 3 года назад

Hi, I just receive my kamado joe classic 3. I was wondering if you had set positions of the draft door and the tower for like different temperatures. For example 350 degrees is there a set position for temperatures like that?

@SmokingDadBBQ 3 года назад

i need to make one for that but this video shows two settings in summer and winter ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-xBkzwcRtdbY.html

@basilsnasir 4 года назад

Thank you for the great video. I absolutely love your videos... they have been very helpful for me as i navigate the KJ world. I have a question about smoke. When i have done slow and low cooks, the smoke coming out of the daisy wheel is clean and clear for the first 4 hours, but after that it starts to become thicker and whiter. I know with the offset smokers this is generally considered a bad thing... the so called 'dirty smoke'. Is it the same with KJ? I don't think it affected the flavor of my ribs, so i didn't think much of it. What are your thoughts on this? Should I worry... or is this a common finding?

@SmokingDadBBQ 4 года назад

thanks so much. this is now the fat hitting something hot causing this smoke but your wood fire will still be burning clean. trimming excess fat and using drip trays help reduce the amount of potential flare ups

@nigel4321 4 года назад

hi, thanks for your very useful video, just a bit confused @ 3.55 you said 'you put in only 2 or 3 lumps in the basket' but clearly it shows more than that. roughly how many lumps were needed to start that fire? Also did you keep the dome open all the time from starting the fire till you added the plates etc? TIA

@SmokingDadBBQ 4 года назад

Nigel Edwards thanks so much Nigel. Good questions. Yes I had a a little charcoal remaining so the 2-3 pieces was new charcoal on top of what was left. I like the dome closed as the heat in the ceramic really helps make the temperature stabilize

@HarmonHeat 4 года назад

I think you covered every topic possible to get someone started with these awesome grills! Awesome vid buddy

@SmokingDadBBQ 4 года назад

Harmon Heat thanks so much. Spent to many nights baby sitting a pit probe alarm so once I developed this method that works everyone had to pay to forward to the earlier versions of me out there lol 😂

@HarmonHeat 4 года назад

@@SmokingDadBBQ absolutely!

@SmokingDadBBQ 4 года назад

Harmon Heat thanks again 🙏

@Rgdonaire_07 3 года назад

For me below 140C I can’t get stable temperatures no matter what I try. And when I wrap a pulled pork in foil for instance, y get a temperature jump. Also the drippings from the meat seems to increase temperature too at the dome…

@SmokingDadBBQ 3 года назад

should be able to go as low as 110c. will do more videos on temp. in the short term check out the process in this one as I expand more on my approach - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-x3nvkwmwuFw.html

@MayanPatel1 2 года назад

The concept of getting heat in the dome makes alot of sense! How do I do this with the Joe Jr as the deflector plate is one piece. I can add it later after the ceramics are warm but would it risk cracking?

@SmokingDadBBQ 2 года назад

i add stuff to the JR after the dome is hot and never have an issue... check out this weeks where its sub 0 outside and the dome warmed up to read 600f (it wasn't as i could touch the outside for a while no problem) and dropped in the ceramics. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-966akTvQEAM.html Normally i aim for 300-400 and a warm dome on the jr before installing anything else

@mikeh4613 Год назад

Man the method to get it up to stable temp has changed my life. I had given up on the kamado after constantly fluctuating temps, this is great!!

@SmokingDadBBQ Год назад

glad to help, thats what i am hear to try and do

@joffmanu 3 года назад

I was nervous using a komado Joe for the 1st ever today but this made it real easy. Thanks heaps!

@SmokingDadBBQ 3 года назад

Glad it helped!

@joeh3962 2 года назад

Would you setup a classic II the same way? I have the KJ ash basket and normally sit the deflectors on that but it’s really annoying and they often tilt off. Would the X rack be too high on the bottom level of the 2 tier rack?

@SmokingDadBBQ 2 года назад

the x rack can go mid level

@weeksymtb2719 2 года назад

Hi james thanks so much for the tips and tricks, i noticed your top vent was different to the old cast iron versions, how big of a gap would you recommend for a low and slow cook. Cheers from Australia

@SmokingDadBBQ 2 года назад

i have since moved to 1 finger on the bottom and more air up top vs. the opposite approach as its more consistent with wind etc. for 270" and one finger its about 1/4" opening in the daisy approx

@homevalueglass3809 2 года назад

Thanks. I just tried mine out for the 1st time tonight and can't get it under 400 degrees even with all vents closed. Think I added way too much charcoal and let it get too hot before closing down the vents.

@SmokingDadBBQ 2 года назад

sounds like you know what to adjust next time

@feffe4036 3 года назад

Very informative. I have the gen 1 with the daisy wheel top cover. How much of a vent gap would you say your setting is compared to the gen 1?

@SmokingDadBBQ 3 года назад

I like daisy wheels, start with the bottom vent 100% and the daisy swung open. When the pit hits temp (i.e 250f) close the plates, install the grids, adjust the bottom vent door to 1-2 fingers width and close the daisy wheel to max open on the pedestals. As temp recovers start tightening up. Likely 1-2/8th of an inch visible open when all settled in

@tomcooke6670 3 года назад

Last nite I did my first cook with my joe jr. I didn't go real well. I had trouble getting constant temp. I think the problem was that I left the cast iron grate in and installed the kick ash basket. I think I should have removed the grate since I waS using the Baskett. Do you agree

@SmokingDadBBQ 3 года назад

yes if you have the basket you delete the grate

@kevinleblanc865 3 года назад

Do you bbq all winter long? Any adjustments to make for our Canadian winters and wild temperature swings? I'm in Alberta and use my gas grill all winter long but just starting using a Joe and wondering if there are times not to bother trying to use it.

@SmokingDadBBQ 3 года назад

other than a warmer coat, everything BBQ wise is the same.

@Dhall-sg2hf Год назад

So ive had a chargriller Akorn for about 2 years now and love it. Smoked pork shoulders, briskets, everything on it from 2 hour smokes to about 16 hour smokes and its done pretty well. Ive always wanted a nice ceramic grill and ended up scoring a almost new pitboss K24 for $200 so I couldnt pass it up. My issue is when I build my fire, I let it get up to around 160 -170 degrees and then I shut the vents down to roughly where I want them not to overshoot my temp which I love the 225 mark. It will hit the mark and stay there for a bit but it will slowly just keep creeping up past my temp no matter how slim I shut the dampers down. Last cook it was at almost 280 and it was very close to snuffing the fire out. plus I have Zero smoke comming out at that point and I always smoke with a wood chunk of 2. I dont know what im doing wrong. lol

@drtmcgurt 2 года назад

Can you tell us where you purchased that beautiful table from? Learned a lot from you and thanks for the vids!

@SmokingDadBBQ 2 года назад

thanks, i made it myself... i have a video on the process and some diagrams here - www.kamadoguru.com/topic/44991-plans-i-sketched-for-my-table-build/

@gichigaming5844 3 года назад

Getting a lot of white smoke soon as I light...is that normal. It last for awhile. I notice you had no smoke at all. I put charcoal in and my pieces of wood on edges. Any tips. Thx

@SmokingDadBBQ 3 года назад

I’ve had one near siding no issue. so long as it’s able to open and not touch the siding it’s been fine for me

@lydiafranko1619 3 года назад

Hot & fast would be what I’m interested in. I want to cook pizza just on a stone. Thank you.

@SmokingDadBBQ 3 года назад

this video has a pizza with a stone and one on the DoJoe so you see how I setup ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0tWUUMjNSAQ.html

@caleffopower 3 года назад

Also another question, isn't it an issue if you put meat in the grill and some sides of the charcoal are still black and not lit up? I heard conflicting info on that. Thanks!

@SmokingDadBBQ 3 года назад

you want to wait until the dome is up to temp and the smoke is running clean.. if you are doing a long slow cook its impossible to have all the coals burning as the temp would be too high... once the fire is clean it will move to adjacent coals one at a time and has enough energy to combust them cleanly so you don't get the same bad smoke as when you first start out

@matthewpurkis5732 2 года назад

Really helpful video! Love your content. Thank you. Quick q if you don’t mind I’m always battling with high temps. So I’ll follow this. Do you think using too many fire lighters lights too much of the charcoal at once? I think I may have made this mistake. What’s the best way to start the fire?

@rickciccone8403 4 года назад

It would be great if you show the various setups all in one video as a great reference video. So pizza, low/smoke, steaks etc. Especially using your fast forward skills to move it along quickly. Adding time references for the different sets would be helpful. Thanks

@SmokingDadBBQ 4 года назад

Great idea. will do

@capitainedeplaisance2477 2 года назад

Great video! at around 5min 45, you say you use the half moon deviders in a pizza pie shape config "until you get the heat in KJ that we want". Does that mean you recommend taking them out before grilling something as simple as burgers? or do you leave the stone devider in place?

@thomasdwars 3 года назад

Only watched the first 45 seconds so far. Nice Crocs...

@SmokingDadBBQ 3 года назад

Canadian grilling shoes 😂

@Zacq768 2 года назад

you should put text on screen that is the cm/mm's of your 2 finger width

@SmokingDadBBQ 2 года назад

i can measure

@whotookmyname1 4 года назад

How can you wear Crocs when there is snow on the ground? Great video. Thanks.

@SmokingDadBBQ 4 года назад

Dave G haha thanks Dave. Love my crocs 365 days a year 😂

@davemonaghan2965 4 года назад

Thanks James ...great video ! Going to try and use less charcoal this weekend.

@SmokingDadBBQ 4 года назад

Dave Monaghan enjoy your cook Dave

@stephenlnoe Год назад

what about smoke sir? When to add a wood chunk or two?

@cwelling1 3 года назад

Looking to cook up to 8-10 hours is it ok to cover air holes with charcoal for that .? Or best to add more during the cook?

@SmokingDadBBQ 3 года назад

I got 56hrs out of a full basket shown here - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-O-4lssuFby8.html i try to not add to much or too little as adding more mid cook can produce dirty smoke

@christodoulosstavri4736 6 месяцев назад

Hi mate, great video, but still I have a question! If I fire up the charcoal and place the deflectors at around 200 degrees or less, the issue is that the charcoal won't completely burn to a grey color. I assume the remaining unburned charcoal (black in color) will continue to burn during the BBQ session and it will emit C02 , but is this safe for health?

@SmokingDadBBQ 6 месяцев назад

The active fire heats up adjacent charcoal before it combusts and so you don’t get the putrid white smoke mid cook like you do when you start fresh

@christodoulosstavri4736 5 месяцев назад

@@SmokingDadBBQ Thank you for your reply but are there any scientific articles for this. Because the unlit charcoals will become lit and those carbon compounds they might get in meat.

@k1w1mat71 3 года назад

Is it ok to be cooking directly over the heat deflector? Should i be using a drip tray for cooking pork or ribs?

@SmokingDadBBQ 3 года назад

it’s always ok. just a few more drippings to burn off at the end of your cook

@scottheninger2168 Год назад

Thanks for your videos! Just got a Big Joe III today. If you’re doing a longer cook do you put the charcoal all in at the beginning? Or do you add throughout? If you add, during a cook how do you do that?

@atula4539 2 года назад

Can you please do a video on hot and fast, cooking of a steak. How much charcoal and vent opening

@SmokingDadBBQ 2 года назад

amazing timing. comes out Friday 7am est

@denelektrieker6851 3 года назад

If you are using wood for smoking, is there any rule you use to know how much to use for the size of the Kamado?

@SmokingDadBBQ 3 года назад

i think you should always be 90-95 charcoal to wood ratio so you can eyeball it and adjust depending on the size of the kamado. on the jr that might be a few small chunks where as the big joe could be a small wood split with the classic 2-3 chunks

@matthewjackson6527 3 года назад

Very informative. Where did you get the table setup that you have?

@SmokingDadBBQ 3 года назад

thanks. I made it. here is the how I made it clip - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-l-XuZaG5-ag.html

@domesticdaz 3 года назад

Hi. For the set and forget. I did your set up. Does it slowly hit 250? Or does it go past 250 then slowly stabilise down to 250. it’s currently at 260+

@SmokingDadBBQ 3 года назад

i wait until i see 250.. if i touch the dome and its not hot i let it shoot past, doesn't matter if the dome is not warm it is not a real reading and is most likely just a flame kissing the probe. once the dome has some heat close the draft door to 1-2 fingers (i am now doing 1 finger), close the plates and adjust the top vent close to your final setting but not all the way yet. wait for the temp to recover and as it gets within 10f start adjusting it down to its final spot and this will have temps land at a stable temp (ie 250)

@domesticdaz 3 года назад

@@SmokingDadBBQ awesome thankyou! I’ll give it a go.

@caleffopower 3 года назад

Hi guys a I have a question, in a low&slow setup, when do you put the wood for smoking? I have the Kamado blocks and in my last cook i put them just after lighting the charcoal but they caught fure and were gone too soon. Going back at the video, maybe right time would be just before closing the heat deflector plates? thanks

@SmokingDadBBQ 3 года назад

you inspired me to make an updated version of this video that will speak to more of these good questions... so you don't need to wait, put the wood on the bottom and cover with coals. this (1) improves the smoke quality (2) helps the wood not burn up immediately and (3) helps maintain temp control as uncontrolled burning wood causes yo yo effect on your temps

@caleffopower 3 года назад

@@SmokingDadBBQ thanks very much for your quick reply and super clear explanation. Much appreciated! Looking forward to your new videos and putting into practice with a couple racks of pork ribs this weekend. 😉

@Notmy00000 4 года назад

good tips. only the charcoal: efficiency. has to do with the wood type soft or hard

@SmokingDadBBQ 4 года назад

Arco Mxxnxn thanks for watching

@steelers3359 4 года назад

My Big Joe 3 is on the way. This will be both my first Kamado style grill and my first smoker. I am super excited and have watched most of your videos and have watched this one multiple times already. You have helped me feel very prepared and confident. Thank you!

@SmokingDadBBQ 4 года назад

Rock on! congratulations on your big joe. I’m here for any questions if you get stuck

@TomM2105 Год назад

Hi James, great movies! Does this method work for other brands kamado grills? I use a The Bastard and my temp does most of the times come up a little bit during myy cook. Thanks a lot.

@SmokingDadBBQ Год назад

Yes same approach for any Kamado

@TomM2105 Год назад

@@SmokingDadBBQ Thanks for the quick answer from the other side of the world 🙂

@shul 3 года назад

I see you have a nice built in counter / stand for your Kamado Joes. In the owners manual it says not to cook with your KJ on wood. Is that being overly cautious? It also says not to be within 10’ of overhead construction. I want to build a counter for my Kamado joe like yours, but want to make sure I’m doing so safely.

@SmokingDadBBQ 3 года назад

I have a 1/2" thick 24x24 porcelain tile under the Joe's and I am using the KJ feet for an air gap which makes it safe. I am in a very well ventilated area with minimal overhead protection so there have been no issues. I have checked, never felt any heat on the wood above which is about 9 ft from the ground

@shul 3 года назад

@@SmokingDadBBQ I appreciate the quick response! Going to get to work building now. Thanks!!

@liquidambar3688 2 года назад

So where does the drip pan go? you already used the middle position of the D&C for the heat shield in this setup

@SmokingDadBBQ 2 года назад

you can put the drip pan on the deflectors

@WhiteThunderBBQ 4 года назад

Flexing in that thumbnail!!

@SmokingDadBBQ 4 года назад

White Thunder BBQ gotta get the grill game 💪 in shape lol 😂

@roltol7539 Год назад

Realy love this brake accelerator explain

@SmokingDadBBQ Год назад

Thanks

@gearygates157 4 года назад

I have a problem of regulating constant steady heat I can have the heat set and it will hold steady for about two to three hours and then it’s either too hot or too cool is this common or am I putting too much lump charcoal in

@SmokingDadBBQ 4 года назад

are you following this for setup including your air vents? If yes I suspect you might have too much charcoal and as the fire burns in different directions it might find it self in a spot where there isn't enough fuel or enough air. Can you see air holes and the bottom of the charcoal basket when you're loaded up on lump?

@gearygates157 4 года назад

I usually keep the charcoal just below the vent holes but I try to pack as much as I can to do at least a 16 hour slow smoke on a brisket

@jacobfox6838 3 года назад

How is your fire box look brand new? I've had my classes 3 for 3 weeks now and I like to grill and smoke so I've used the hell out of it and my entire firebox and dome are black?

@SmokingDadBBQ 3 года назад

the dome will season black. the firebox will go white after a high heat cook like pizza

@jacobfox6838 3 года назад

I've got a few questions if you could help. Do you use a water pan for low and slow, does the extra moisture cause problems with the ceramic? How do you add more charcoal and smoking wood mid cook if your doing a brisket overnight? I've done 8 hour cooks with the ikamand at 250°F and with a full basket I had very little fuel left.

@kyleburton7675 2 года назад

Hey James! Could you do a video on how to cool down a kamado style grill?

@SmokingDadBBQ 2 года назад

good idea, added to the list

@mattallman7299 2 года назад

Hey James. Do you think wrapping the top plate of the SloRoller would work to make clean up easy?

@SmokingDadBBQ 2 года назад

yes, i normally set a drip pan with foil on it on top or on the deflectors above it if using double indirect

@mattallman7299 2 года назад

Thx!!!

@nickspondike5014 4 года назад

Great content, as usual!!! Mind sharing which high heat gloves you are using?

@SmokingDadBBQ 4 года назад

NICK SPONDIKE thanks so much. Looks like o haven’t updated my amazon affiliate links on this video vs the newest. I am using - GEEKHOM2 BBQ Cooking Grill Gloves, 14" Extreme Heat Resistant Kitchen Gloves, EN407 Protect Up to 932℉, Blue

@bobv5806 4 года назад

@@SmokingDadBBQ never mind the gloves, love the shoes! Great videos, thanks for all the info. Just ordered my Joe Classic and can't wait to start cooking on it.

@SmokingDadBBQ 4 года назад

@@bobv5806 hahaha thanks

@Rick-ex7oy 3 года назад

@smoking dad what size 'smokeware drippan' works with slo roller + acc rack, for KJII classic. Thank you

@SmokingDadBBQ 3 года назад

all three work. the 10 which I have barley fits in the x rack and the largest 14” provides more coverage but doesn’t interfere

@Rick-ex7oy 3 года назад

@@SmokingDadBBQ This Canadian from Texas, believes Aaron Franklin, could "learn" you. Keep up the Excellent work! I have the large smokewware drippan, using x-rack, makes grates, not stable. Perhaps I've setup wrong. Thanks & Take Care!

@Rick-ex7oy 3 года назад

oops Aaron could "learn" from you.

@DeLFeTube 10 месяцев назад

Where did you buy the kamadojoe bench from ?

@SmokingDadBBQ 10 месяцев назад

I made it, here are the plans on my website if you want to make one - www.smokingdadbbq.com

@lm8443 3 года назад

You try cooking low temp with no indirect plate

@SmokingDadBBQ 3 года назад

yes chicken responds well do this

@andrewwiggin 2 года назад

Super helpful! Thanks so much.

@SmokingDadBBQ 2 года назад

Glad it was helpful!

@bearwild8014 3 года назад

Gday SDBBQ, Thank you for your informative video. Unfortunately in my situation my Pit Boss Kamado does not have the divide and and conquer system nor to I believe there is one available and yes I have a lot of trouble maintaining a stable temperature. I was told to put my heat deflector in as its heating up or it will crack if I put it in after the Kamado has heated up. This video now gives me a good idea why I am having difficulties maintaining temperature so my question to you is with a one piece deflector system how can I let the heat escape from the bottom to the top while still heating up my deflector plate in my Kamado? Any Ideas? Thank you Peter

@SmokingDadBBQ 3 года назад

thanks Peter. this is true if you’re putting cold ceramics in a 600f fire. but at low and slow temps like 250f I’ve never had a problem which is what I used to do with my big green egg platesetter. check out the ceramic grill store PS Woo, spider and half moon system

@bearwild8014 3 года назад

@@SmokingDadBBQ Thank you. I will.try this next cook. My temp fluctuations are driving me nuts.

@bearwild8014 3 года назад

@@SmokingDadBBQ Thanks from Down Under it worked a treat. Your a champ (Y)

@justchill10 4 года назад

i hope kamado hires this guy. the guy kamado has sucks

@SmokingDadBBQ 4 года назад

ha thanks 🙏

@tomm9493 2 года назад

Hi James. If you're well into your cook and you decide you want or need to add another piece or two of charcoal, you have to take the food and everything else out until you have open access to the bottom? That I have not had to do with any other cooker I have.

@SmokingDadBBQ 2 года назад

the big joe can run 56hrs on a full basket so you shouldn't need to add fuel ever unless you started with too little and are losing temps. less fuel is ideal as it helps with better airflow and a smaller hotter cleaner fire so its possible during the learning curve to underestimate / overestimate a few cooks until you get a good idea of how much fuel you need ... but yes, if you run out of fuel you lift out the rack, add some more fuel and put things back and make a mental note for next time not to skimp as much on the starting fuel.

@tomm9493 2 года назад

@@SmokingDadBBQ I bought a never used Classic Joe off CraigsList. Thank you for your reply. Taking a few things out is really no big deal ;-)