I love how you use a wood fire for your cooks. It is not as consistent as gas, charcoal and pellet smokers, however that is where knowledge and skill come in. Fire management, heat management and zone cooking will improve your cooking. I cook over a live fire, in a brick oven, on top of a wood stove and in the stove fire box. I enjoy your cooking videos.
Good idea waiting on the black pepper till after the cook. I heard a phrase somewhere that goes "salt seasons; pepper burns". Fresh, ungrilled, pepper has a much better flavor and doesn't leave a charred taste on meat
That looked absolutely delicious James!.. Very jealous of your new pizza oven!! Is it possible to recreate that clean wood fire on a Kamado? Would you just use it with the lid open?
@@SmokingDadBBQ Since in the past you had experimented with different searing surfaces, I wonder how practical it is to remove the steak, make it reach to ita maximum temperature of 800 F or so, then leave the steak on the wire grid and sear it. Or sear first at the highest temperature on the wire grid, remove, let the oven cool down and reintroduce the steak in the oven. Many steakhouses sear in infrared heat, then continue cooking over a grill or in the oven.
Just curious. For the masterbuilt gravity. I have the lss vent mod to close the opening. Is this good for smoking low and slow or would it make less smoke?
Not sure about the Mayo sear sauce James. Have you tried using tallow instead? Interested to hear. Another great video as always and I'm very jealous of your new wood fired oven 👍
Mayo is mostly fat, and sticks just as well as tallow to evenly coat before searing. This is a tried and true method that other prominent cooks have suggested.
yep, tallow is good but it can taste more burnt.... the smoking point of tallow is 50f lower than mayo which makes it easier to cross over to a burnt taste
How do you like it for size? Would you recommend it. Thinking of your model or the Toscana model. I have been using the Ooni Koda 16 and others for years but I want a bigger wood fired for doing roasts as well as pizza.
I have played with the ratios some. Here is what I am using now depending if you have lawrys or have to make your own * 2 tablespoons salt * 2 teaspoons white sugar * ¾ teaspoon paprika * ¼ teaspoon ground turmeric * ¼ teaspoon onion powder * ¼ teaspoon garlic powder * ¼ teaspoon cornstarch Total 3.75 tablespoons home made Lawrys 3 tbsp store bought 5 tbsp diamond kosher 7 tbsp fresh cracked black pepper 1 tbsp garlic
Great video, James! FYI Your videos and non biased content were a major driver to me purchasing my KJ last December. Now I love this pizza oven! Question - any reason you are not using the wood basket/separator in this video? Like you did in your reveal video? Thanks again - keep up the great vids!
Thanks so much! I wanted to pack the fire in an even smaller foot print to have the most amount of space for the griddle pan, i could fit it but at this point I am still playing with options to see what i like. I don't use my charcoal basket divider in the joe either as it just takes up space and makes it harder to rake the coals around to adjust the heat signature so thats kind of what i was testing here to see if the oven performs similarly
what would you like to see? YT shows everyone skips this section when i include more of the middle but if there is something you would like to see let me know
@@SmokingDadBBQ I would prefer more of the actual cook, I’m not interested in heavy seasoning and cutting section but more on the actual cook, maybe it’s just me, but your vid’s got me going on the kamado so big thanks for that and keep the good stuff going!
i bought my last joe, offset and this. I never want to be the as seen on TV channel showing whatever free toy a brand sent and wants to promote. that being said they have sent me something that hasn’t been seen yet .. stay tuned
