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THIS smoking wood SECRET proves I've been doing it WRONG for years! 

Smoking Dad BBQ
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To find out how my ash drawer smoking wood hack stands up against my normal Kamado Joe smoking wood setup with a chunk of wood on the bottom grate covered with charcoal I am doing a head to head smoke experiment to find out if (1) which tastes best (2) which is best for longer low and slow smoke sessions.
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00:00 - Can we use the ash drawer to load smoking wood?
01:20 - Smoke wood head to head experiment
02:00 - Seasoning & grill setup for smoked steaks
03:38 - When to install the SloRoller for stable temps
04:58 - When to adjust Kamado vents to achieve target temp
07:04 - How to setup for the ash drawer smoking wood hack
10:08 - How long did the smoking wood last?
12:58 - The sear
13:05 - Results & Taste test
#SMOKINGDADBBQ #Kamadojoe #smokingwood
‪@KamadoJoeGrills‬ ‪@MEATER‬ ‪@FOGOcharcoal‬​

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29 июн 2024

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Комментарии : 2,1 тыс.   
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
UPDATED method with ALL my latest tips and tricks in 1 video BELOW: Steak - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-P1kbjad7M4U.html Brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1KB3PQy-Dn4.html Pulled pork - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-PNOwc3vdkxU.html Ribs - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8_Dr7CtiRxM.html Chicken - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_YuE6-MzhGo.html
@rjrech
@rjrech 2 года назад
James, I'd love to see a series on Kamado side dishes and how you time and organize those cooks with the proteins to deliver a complete meal.
@Adam-Adamson
@Adam-Adamson 2 года назад
I remember in a previous video he said he isn't so good with the side's but the only way to improve is to try :)
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
yes will be doing more of this in the new year. i often dont show them as the video gets too long but maybe a side series makes sense
@sp74supra
@sp74supra 2 года назад
@@SmokingDadBBQ Still waiting on the steakhouse mushroom video ;)
@kbez331
@kbez331 2 года назад
Yes! Please do a side dish series!
@GeckoCycles
@GeckoCycles 2 года назад
@@SmokingDadBBQ You could talk faster! LOL
@SmokingDadBBQ
@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 First 5 cooks for a new owner - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-JA84ZvYL47Y.html
@thomaswhitman5386
@thomaswhitman5386 2 года назад
Thanks for another great video. Your never boring or dull. Have to say your probably the best Kamado Joe channel right now. Anyone who owns a Joe should be a subscriber. You are the smoking dad guru! I’m going to experiment with this technique. Have had comments in the past that some of my smoke has been too much. This might be the answer I’ve been looking for. Thanks again for all that you do.
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thanks so much
@ryandiegel4243
@ryandiegel4243 2 года назад
I’ve been waiting for that “science experiment” for a while now. I have KJ jr and on long cooks I find myself having to take my cooking setup out to add more smoking wood. Always wondered if adding wood to the bottom vent door was an option. I guess now we know. Thanks James. I’m going to give it a shot on my next cook. Keep ‘‘em coming buddy.
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Appreciate the watch and comment. Cheers
@azulayoren
@azulayoren 2 года назад
Hi there, i also own a joe jr. and I wonder if i can just push the wood chips in from the bottom vent as it comes without an ash drawer. Many thanks for this quality and professional content!
@JustinDeMars
@JustinDeMars Год назад
@@azulayoren you definitely can - I’ve done this in longer cooks and the wood does ignite and only ash is left at the bottom at the end of the cook. I have an ash basket which might work better for doing something like this than the stock ash filter.
@richardsaunders2431
@richardsaunders2431 2 года назад
This is one of those "da-ha's". Absolutely never thought to do this but a great idea and one I plan to use with an upcoming chicken cook. As always thanks for great video and keep em coming!
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thank-you, cheers
@Michael.T.
@Michael.T. 2 года назад
This is one of those ideas that’s brilliant for its simplicity. Not sure why no one has thought of this sooner. The inside of the Joes still look great after the deep clean and it’s nice to see the warranty work completed on the outdoor kitchen. Keep the videos coming.
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thank-you, cheers
@mikeneuens5463
@mikeneuens5463 2 года назад
Your show is helping me learn how to use my Monolith. I love all the topics you cover. Keep up the great work!
@Food-Fire-and-Featherboards
@Food-Fire-and-Featherboards 2 года назад
Never thought of doing that. Great idea! My family prefers a lighter smoke flavour also. However, 2 large wood chunks versus one small handful of wood chips is not a fair comparison, IMO, and it's no surprise that the steak with the 2 large wood chunks was over smoked. You haven't thought that steaks you've done before were over smoked. How'd you do them before? That is what the wood chips in the ash pan method should be compared to. A 'control' with charcoal only and no wood, would be a good idea for next time too. Still a great idea regardless, and obviously it delivers good results. Thanks - cheers!
@extramurous
@extramurous 2 года назад
Agreed. He should have weighed the wood and put in equal amounts.
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
i can try again.. there are two different heat sources here so equal weight is not necessary the answer. the coal burns at just shy 1,000f. wood chips in this temp are gone in a minutes, where as wood chunks in the bottom with the rain drops of hot embers never combusts / smokes so not sure equal volume with two different heat sources makes it more or less fair
@Food-Fire-and-Featherboards
@Food-Fire-and-Featherboards 2 года назад
@@SmokingDadBBQ I agree that equal weight would not be fair at all. But 2 large chunks like that was a lot for a steak. Overkill. Hence being way smokier. Cheers!
@extramurous
@extramurous 2 года назад
@@SmokingDadBBQ - good points. This "side-by-side" comparison thing is trickier than it looks.
@KayakFishingAddict
@KayakFishingAddict 2 года назад
I'd love to see this experiment again. Is it truly that "the closer the wood is to the meat the smokier the taste" or is it that the distance doesn't matter but the amount does? Both smoking methods cause the smoke to pass through the hot coals so it's not that. Honestly, I'm thinking that using pellets in the ash drawer - I have a big bag of them left as I just ditched my traeger for a KJCiii - might be the best for me until I get through the bag and then I can use wood chunks in the coals. I'd also love to understand if it's possible to get "blue smoke" from pellets or do pellets only put out what you call "bad smoke" since it always seems to be white?
@andrewquan5117
@andrewquan5117 2 года назад
I vote for the drawer method. How about for the ultimate smoke a combo. Wood chunks to start then after an hour the chips in the drawer for the longer cooks. Always learning from you, thanks James.
@kappatvating
@kappatvating 2 года назад
Please do that experiment
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thank-you, cheers... will do that
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
you got it
@mikehill9078
@mikehill9078 3 месяца назад
@SmokingDadBBQ hello, could this method work in a BGE?
@Billyheger
@Billyheger 2 года назад
You’re hands down the best teacher. As a recent purchaser of a KJ your videos are enjoyable and informative. A hack 10years in the making, priceless. Keep up the great work and as always I look forward to the next video.
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
wow thanks
@christinehaythorn5099
@christinehaythorn5099 2 года назад
This is all new to me and I’m fascinated with the process. Thanks for your clear and well-described directions. So now we need the grill!
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Glad it was helpful!
@koryweaver5868
@koryweaver5868 2 года назад
This is the method they actually use for gravity fed smokers to create the smoking effect. Never occurred to me that it could be used with different style smokes. Good idea.
@sparkythomas6354
@sparkythomas6354 2 года назад
That's what I was thinking.
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thank-you, cheers
@bigbore4459
@bigbore4459 2 года назад
I have tried this as well but, I put my chunks in the ash bed. I was also having issues with over smoked flavor when chunks were mixed in the charcoal. But when I put the chunks in the ash bed it mellowed it out. A better more accurate comparison would have been 1) chunks vs chips mixed with charcoal. 2) do the same again but place them in the ash tray. This will tell you if it is really the wood chunks that are a stronger smoke flavor or if it was the placement of the chunks being in the charcoal vs the ash tray.
@80redbarron
@80redbarron 2 года назад
Those did look like two big chunks
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Thank-you, cheers
@barbarakarafky9290
@barbarakarafky9290 2 года назад
I probably have watched all of your Kamado Joe video 2x’s or more! Love it and keep them coming. Thanks for the continued learning series. Makes my mouth water 😀
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Thank-you, cheers
@GrantHendrick
@GrantHendrick 2 года назад
Thank you for all your great videos James! This was one of many helpful experiments and tips for those of us just starting out.
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Glad it was helpful!
@hangonwhat
@hangonwhat 2 года назад
I have seen this method on another RU-vid channel, I would have to think about who it was but they were actually adding small splits of wood through the vent hole of their Kamado, is that where you got this idea from? Great video James, I think the wood chips are also useful in this situation.
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
no if i saw it on another channel i would give them credit like ive done to chudds for example with the lowerys rub mix etc. i had a few folks leave notes in my comments so i got the idea from you guys
@MH-go9wn
@MH-go9wn 2 года назад
It was me. 👍🏼 I bought a KJ a few months ago. I was about to get an offset bout got a great deal on a floor model. After using it a few times I thought the smoke could be cleaner and better controlled as it travels up from the ash tray through the embers before it meets the protein. The idea came naturally as my mind was geared towards an offset. I binged on smoking dad vids every day learning all kinds of tips and tricks, I was also surprised no one thought of doing this. Great comparison. I would suggest a brisket head to head. One with wood chunks in the charcoal. One with wood chips in ash tray with charcoal only in the basket.
@hangonwhat
@hangonwhat 2 года назад
@@MH-go9wn I'll go check out your video... but I had to go look for the video because it was bothering me. It was on the View to a Grill channel. He smoked a ribeye steak and then seared it with a blow torch. Looks like a few people knew this!! LOL
@MH-go9wn
@MH-go9wn 2 года назад
@@hangonwhat I didn’t make any video. Just commented on one of James’s vids 👍🏼
@krkope8277
@krkope8277 2 года назад
James, when you say you "did" the steaks to 117F, I assume that means you pulled them from the KJs at that temp, then let them coast up during the rest, followed by gaining a few more degrees during the sear. I ask because the finished steaks look 130-131F to my eye. Do I have this right?
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
yes, checking the meater they climbed to about 124f in the rest. removed the probes once they started cooling off and then seared
@krkope8277
@krkope8277 2 года назад
@@SmokingDadBBQ Thanks. How long did 117 to 124 take? Sorry for the basic questions, but I've been cooking sous vide for years, and carry over is not something I'm used to dealing with.
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
@@krkope8277 10-15 min is normal… perfect time for the grill to come up to sear temps
@hughhardyman938
@hughhardyman938 2 года назад
Thank you for this test I can't wait to try it. New to the channel and I am learning a great deal thanks again.
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Thank-you, cheers
@gearheadx3658
@gearheadx3658 2 года назад
Awesome video James, really appreciate your enthusiasm and attention to detail. Alot of great pointers and things to consider when it comes to grilling on Kamodo Joe, Big Geen Egg or that fabulously convenient SOLO stove! Keep those videos coming and look forword to those Holiday grill ideas & reviews. Happy Holidays to everyone and the "Smoking DADs BBQ team"
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Thank-you, cheers
@TangDominates
@TangDominates 2 года назад
I’d love to see you try this method with wood pellets instead of wood chips.
@bigtimereacts
@bigtimereacts 2 года назад
Great comment!
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
will do
@Rick-ex7oy
@Rick-ex7oy 2 года назад
@@SmokingDadBBQ What an idea! Pellets in the ashtray!
@davidgoldberg2001
@davidgoldberg2001 2 года назад
Yes! I have owned a pellet smoker for a few years now and have just bought a Kamado Joe Jr. Very interested in using the various pellets I already have on hand to add smoke flavor to the KJ.
@aaronleegrimm
@aaronleegrimm 2 года назад
Nice post! I love the science experiments you post. I'm going to try this on my next cook. Thank you!
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Thank-you, cheers
@matthewagro3204
@matthewagro3204 2 года назад
This idea literally had me beside myself 😐 What a GREAT breakthrough for ease of reloading smoke wood 👏🏼 Yet another amazing video my friend!
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thank-you, cheers
@jeromepusung1101
@jeromepusung1101 2 года назад
Love these science experiments James! Keep em coming. Using the ash drawer for wood chips is just pure genius!
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thank-you, cheers
@Poomastafatz
@Poomastafatz 2 года назад
If I hadn’t already gotten so many incredible tips from you I never would have believed this…but you’ve been so clutch lately that I can’t wait to try this!
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thank-you, cheers... glad to still be able to surprise and delight
@tele313
@tele313 2 года назад
great video like always, truly have been enjoying watching and learning from all your videos these last few months since finding your channel. Thx
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thanks so much
@evanriggs9858
@evanriggs9858 2 года назад
Very happy to see you received the parts for the cabinets. Setup is now complete! Great experiment, I also find it challenging with oversmoking steak and chicken thighs. Will give this a try today.
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Thanks again! hopefully the final table update coming this week
@mkaz411
@mkaz411 2 года назад
Another interesting video, and thanks for what you do. I've learned so much from watching your channel and getting so much more out of my Kamado Joe Big Joe III. Thanks, and keep the videos coming!
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Thank you very much!
@DirkHarrington
@DirkHarrington 2 года назад
This is a great tip. I started doing this a few weeks ago when I first saw you use this technique. I really like the finer grained control and ease of access this gives me. Great Job as usual SDBBQ!
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thank-you, cheers
@SmokeKingBBQExperience
@SmokeKingBBQExperience 2 года назад
Brilliant James. Love this comparison with such a good level of explanation
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Appreciate the watch and comment. Cheers
@dominicvalkos1899
@dominicvalkos1899 2 года назад
I love when you do these experiments. Thanks again for yet another great video.
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thank-you, cheers
@robt7834
@robt7834 2 года назад
Hi James, I just (finally!) took delivery of my Big Joe 3 and have been watching your fantastic video's all month to get ready! I have never had a ceramic grill and so being armed with all of the great information you have given I can't wait for my first cook! Thanks so much for the experienced recommendation of the soap stone, the Jotisserie, and the Meater Plus probe. I had no idea if they were worth the investment, but you helped shed the light.
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Thank-you, cheers
@nimster64
@nimster64 2 года назад
Great test run. Good info. When I get one I will definitely keep this in mind. Thank you
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Glad it was helpful!
@kurtkonrad1819
@kurtkonrad1819 2 года назад
Howdy James. Intriguing video, I'll have to give the chip method a try when I work through most of my chunk stockpile. I think I'll likely do a bit of a combination method on my long cooks; start with chunk under the coal and add chips along the way. I appreciate you including your process for adjusting your vents down in your newer videos!
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Thank-you, cheers
@blakeguidry4040
@blakeguidry4040 2 года назад
Great comparison video and great detail as always. Will definitely try this experiment.
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Please do!
@yvesss
@yvesss 2 года назад
Genius!! I love those experiments! Keep going, never stop learning 💪🏼🔥
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Thank-you, cheers
@rachelfindley9953
@rachelfindley9953 2 года назад
I’ve used so many of your videos since getting my Kamado Joe in October. Another great video! Your tips are awesome!
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Thank-you, cheers
@blairevans5892
@blairevans5892 2 года назад
Wow. Had never thought of this. Going to give this a try today! Thanks again!
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Hope you enjoy!
@kjriess
@kjriess 2 года назад
Just found your channel and find your videos very informative and well done. Thanks for doing them and keep them coming!!
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Glad you like them!
@scottpost6741
@scottpost6741 2 года назад
Another awesome video James! Thanks for sharing!
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thank-you, cheers
@markroach69
@markroach69 2 года назад
I love learning from your experiments. Keep up the great work.
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thank-you, cheers Mark
@dalekormazis179
@dalekormazis179 10 месяцев назад
Much appreciated, can't wait to try it
@ssmottley26
@ssmottley26 2 года назад
This is gold. Thank you for continuing to teach us.
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thank-you, cheers
@calumdmscott
@calumdmscott 2 года назад
This is one of the best things that I have learned from you over the past few months. I have used this hack multiple times and the smoke flavour is fantastic. Thanks James
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Glad to help!
@coreyfotheringham7258
@coreyfotheringham7258 2 года назад
Love this video James and often wondered the same however never took the time to test it! Thank you
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thanks Corey
@TRGFrizle
@TRGFrizle 2 года назад
Great Video James, I saw you use this a few videos back and its genius, Glad to see your getting more sponsers on your videos, so you can keep provide great content.
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thanks, it was nice of them to help delete the YT mid roll ads.
@JasonKandle0755
@JasonKandle0755 Месяц назад
Thank you for the videos. Really helped my kamado game. Just got done fixing a crack in mine. Worked out well.
@SmokingDadBBQ
@SmokingDadBBQ Месяц назад
Great to hear!
@melissabombard8402
@melissabombard8402 2 года назад
This is amazing! Can't wait to try this method. Can't believe I didn't think of this before...
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Thank-you, cheers
@astrang15158
@astrang15158 2 года назад
Great video. I've already started to implement this method when it make sense. Thanks again James!
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Thank-you, cheers
@jackpittens796
@jackpittens796 2 года назад
Love the idea. So much more control with the ability to decide when you first add chips, how much chips you add, adding more chips as you go through the cook, and I guess even take the chips out at any point through the cook. Smoking idea! I need to try this!
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thank-you, cheers
@mikeconza1698
@mikeconza1698 2 года назад
I can’t believe I’ve never thought of this - what a great idea! Definitely trying this out later today!
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thank-you, cheers
@leachb3
@leachb3 2 года назад
I love watching your channel. Buying a Kamado has been on my wishlist for quite a few years and by watching your channel is getting me closer to buying one.
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
good luck with the research
@letsride4962
@letsride4962 2 года назад
Love your videos. We never stop learning. Thanks
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thank-you, cheers
@techknowconsulting4812
@techknowconsulting4812 2 года назад
Love this approach! Can't wait to try it! Thanks!
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Appreciate the watch and comment. Cheers
@josephg.9658
@josephg.9658 2 года назад
Thanks for the great idea. I’ll be giving it a try this weekend
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thanks
@robbinlenior
@robbinlenior 2 года назад
Very interesting experiment! It makes so much sense how you walked us through like this 👍
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thank-you, cheers
@geraldbohn3326
@geraldbohn3326 2 года назад
That was a great smoke and full of ideas of what to try my next cook. Thank you
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Appreciate the watch and comment. Cheers
@wichi1960
@wichi1960 2 года назад
Thanks a lot James. Fabulous information. I can't wait to try it 😃😃. Keep the excellent work.
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thank-you, cheers
@elosoarellano
@elosoarellano 2 года назад
I really enjoy watching your videos, very clear and informative
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
I appreciate that!
@spotmaticfanatic
@spotmaticfanatic 2 года назад
Amazing! As soon as I saw that I was reminded of the advice to bury wood in the coals, since charcoal is effectively a filter. THis provides a whole new level of control. I'm going to try that this weekend!
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Glad it was helpful!
@nealford3223
@nealford3223 2 года назад
I really appreciate your videos. I learn something new with every video. Thank you and please keep up the good work.
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Thank-you, cheers
@craigmiller3541
@craigmiller3541 2 года назад
Another great video. Thank you for spending the time to make these videos so that I can just cook and enjoy my food.
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thank-you, cheers
@tkoot6473
@tkoot6473 2 года назад
Love your videos. Always lots to learn and improve my cooks
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Thank-you, cheers
@hollypolak3088
@hollypolak3088 2 года назад
This was a great experiment! I wouldn’t have guessed there would be such a big difference! I also like the idea about using the ash tray for herbs!
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Thanks, cheers Holly
@Newbeeto
@Newbeeto 2 года назад
I've tried this method 4 times now on short cooks and it works so darn well! Thank you for sharing and educating us fellow KJ owners. What would we do without you ... thanks again James
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thank-you, cheers
@sergesoliveri677
@sergesoliveri677 2 года назад
Thanks for this great tip. Definitely going to try it. Love your videos they are very informative.
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thank-you, cheers
@kathrynr3912
@kathrynr3912 2 года назад
Thankyou for trying this method out! I've been curious how well it would work but haven't tried it yet. It certainly would eliminate the annoyance having to pull everything out mid cook if you wanted to top up your smoking wood, plus the benefit of filtering up through all of the charcoal. Gives far better control of how much you use, too. 😊
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Thank-you, cheers
@dlaw2085
@dlaw2085 2 года назад
Another awesome video!! The learning never stops!!!
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Thank-you, cheers
@adriancodirenzi7623
@adriancodirenzi7623 2 года назад
Ever since I saw the ash drawer method on your last video, Ive been using it all the time! So far Ive used it for a whole chicken, wings, ribs, burgers and steaks and the smoke flavour has been amazing! Cant wait to try on a brisket! Thanks James!!
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Appreciate the watch and comment. Cheers
@KevinAClassA
@KevinAClassA 2 года назад
Thank you for sharing James, can't wait to do this on the coming weekend. Stay safe
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Hope you enjoy
@KevinAClassA
@KevinAClassA 2 года назад
@@SmokingDadBBQ Thank you
@williammarkey6020
@williammarkey6020 2 года назад
Can't wait to try this idea! I think a little bit of smoke on a steak would be great - my last one had too much smoke. Thanks for taking the time to do all these videos - I've learned so much from you! You're by far my favorite cooking show to watch on RU-vid. William in Birmingham, AL
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Thank-you, cheers
@wallyj2000
@wallyj2000 2 года назад
Informative video as usual. Thanks for sharing and all your time and effort and knowledge.
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Much appreciated
@alexandertimoschuk8470
@alexandertimoschuk8470 2 года назад
What a great channel - I am one year in with my Komodo Joe - Yesterday I thought I invented adding wood to the ash drawer (I guest some else thought of that too) Your phase "Sharing your 10years of experience" just captivated me. every technical detail is just fascinating. Had some great successes and a few failures. PS the reverse sear and over-smoking a rib steak I am 100% in your camp. TOO MUCH is, well TOO MUCH.
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Thank-you, cheers
@joshtaylor7400
@joshtaylor7400 2 года назад
Hey James, another great video. I second Ryans comment regarding doing a video on side dishes/accompaniments. The vids could showcase what could be prepped and cooked while cooking a steak, or a rack of ribs, roast chicken etc. maybe have a small series covering short, medium and long cooks. It’s all about the timing to make sure everything is done on time! Keep up the great work!
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Thank-you, cheers
@alzawalich9829
@alzawalich9829 2 года назад
Real good information on your test. Keep um coming
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thank-you, cheers
@markbuhr3369
@markbuhr3369 2 года назад
Thanks James ! I always learn something new from your video
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Appreciate the watch and comment. Cheers
@joeyrosbeek6705
@joeyrosbeek6705 2 года назад
Hi James, I really enjoy watching your videos. We are moving to our new house later this year with a nice garden and we are looking for a brand new grill. Initially we had the Basterd large in mind but after watching several of your videos we now are absolutely considering the Big Joe 3. You definitely helped us out to make the right purchasing decision.
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
congrats, glad to help
@jecoates25
@jecoates25 2 года назад
Great video! I love the detailed videos!
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thank-you, cheers
@carlstokes7252
@carlstokes7252 2 года назад
So glad I found your channel. I am learning so much... cant wait to get my Kamado Joe... saving up. subtle smoke is best.
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thank-you, cheers
@barrybuttram4611
@barrybuttram4611 2 года назад
Love your videos, I am new to the Kamado Joe cooking world and your videos are so much help.
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Awesome! Thank you!
@joelredd1047
@joelredd1047 2 года назад
outstanding, that answered what I needed to know, thanks for the link to video
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Glad it was helpful!
@leadershiprollcall
@leadershiprollcall 2 года назад
I never would have thought of this. Great job!
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thank-you, cheers
@davelindey8023
@davelindey8023 2 года назад
great tips. I've used the chips method on my BGE for a few years. Initially I would soak my chips in water with the thought that it would prolong the smokability however it seemed to create more steam than flavourful smoke. Since using dry chips in my homemade ash drawer I've liked the flavour when using chips. I still like using chunks on long cooks. Great video.
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Thank-you, cheers
@the.gary.j
@the.gary.j 2 года назад
Interesting as always! Always learning new tips for my kamado joe!
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thank-you, cheers
@tracy2102
@tracy2102 2 года назад
Just bought a new XL BGE kamado and am really appreciating your videos and tutorials, especially the way you use and learn from your data. (I am a retired science teacher 🧪🧬🔬🤔). Hopefully that will fast track my learning curve. I also like only a small amount of smoke, so will definitely be trying this technique. Thanks for sharing your experiences!
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Thank-you, cheers
@garman54
@garman54 2 года назад
Love the new outdoor kitchen/studio! Thanks for sharing this tip! I will definitely give it a go! Cheers!
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thank-you, cheers
@sapatoblanco35
@sapatoblanco35 2 года назад
As always, keep up the great work and thank you for sharing with us.
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thank-you, cheers
@kurtmounteer8205
@kurtmounteer8205 2 года назад
Great video. I am a kamado style grill rookie and have sure learned a lot from your videos. I’m subscribed and watching more. Keep ‘em coming. Thanks!!
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thank-you, cheers
@donaldkennedy7321
@donaldkennedy7321 7 месяцев назад
Fantastic! I’m just learning and your videos are a huge help. Now I know how I will smoke. By the way, I set my ceramics on fire, locked the tstat at about 700. I learned from you how to calibrate it and clean those pesky ceramics that had accumulated a lot of grease. Thank you!
@paulhart6925
@paulhart6925 2 года назад
Thanks for the test videos saves me money and time.
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Thanks so much, cheers
@ians6569
@ians6569 2 года назад
Great idea James, I’ll be sure to try this out. Kitchen space is looking awesome.
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thank-you, cheers
@BehindTheFoodTV
@BehindTheFoodTV 2 года назад
Love the innovation James!
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thank-you, cheers
@jeffsmith7740
@jeffsmith7740 2 года назад
Another great video. Love the experiments.
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Thank you! Cheers!
@craigr8468
@craigr8468 2 года назад
Very informative video. Thanks, James!
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thank-you, cheers
@richwiller4880
@richwiller4880 2 года назад
I'm fortunate to have discovered your channel and this great discovery on adding smoking wood so early in my grill ownership; got the Clasic III last fallbulletin
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Cheers
@julianhuskey4343
@julianhuskey4343 2 года назад
I'm going to have to try this hack. I would have never thought of that. I like little science expierments like this. Great job!!
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Thank-you, cheers
@richjjones86
@richjjones86 2 года назад
Great video. Thanks for sharing all your experiments with us :)
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Thank you! Cheers!
@MartsKevin
@MartsKevin 2 года назад
Love the experiments and how well you describe the methodology.
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Thank you! Cheers!
@andrewjaeger4798
@andrewjaeger4798 2 года назад
Awesome idea of using the ash drawer / smoking tray!! I agree with your family liking the under smoked vs. over smoking stakes!!
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
Thank-you, cheers
@sherwinhau2513
@sherwinhau2513 2 года назад
Thank you for always trying and sharing on how to make almost perfect kamado joe even better. Learning a lot just by watching your show :)
@SmokingDadBBQ
@SmokingDadBBQ 2 года назад
thank-you, cheers
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