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Thank you!

Thank you very much! We like it nice and easy over here.

Let’s go!

Thank you very much!

It makes no difference between 1-4 hours because the meat will never overcook at the sous vide temperature.

It was phenomenal

Thank you so much!

Thank you!

Not really

Thank you!

Thanks so much!

I don’t totally remember but probably 30 minutes or so

Do it!

@@embersonlybbq1 I did. same thing but no pickles

What a country. You get inspired to get a Cuban sandwich and then you get to eat one. Land of opportunity.

Thank you! It was great.

Yes!

I mean it did only come out an hour ago

Thanks for the kind words!

Yeah buddy! I’m not a great roller. Failed that class in high school

That sounds delicious, and thank you. What sort of time and temp are you doing?

@@embersonlybbq1 The temperature was about 600 f and the time was about five minutes. I have a classic Joe 1, do not have the DoJoe, so I used pizza stone. Interestingly, I had a pizza cook off with hubby who cooked one in our Clementi pizza oven at the same time. We both decided the Jo pizza was best.

I love it. Thin crust is definitely the way to go on this thing. I did try a deep dish in a cast iron a while back but I couldn’t nail the timing yet.

@@embersonlybbq1 It’s great fun trying. Thanks again for your videos. I’ve only had my Joe for two months and I’m getting better all the time. It’s an obsession now. 😄

@helenneal2609 the Jr. is such a phenomenal grill. Cheers!

Thank you!

Thanks so much! In the beginning I went hot and thin, like 900-1000 degrees but kept running into burnt crusts bc I wasn’t thin enough on the dough or the toppings. Eventually started nailing the Neapolitan pies at 700-800 but I kept wanted more cheese, sauce and toppings so I’ve been messing around with longer lower temp cooks. Definitely feels like driving a Ferrari 40 mph but I’ve been happy with the consistency 😂

Thanks so much!

Haha, I love it! Let me know what you think of the recipe after you make it.

You got it!

WOW Odedi!!! This looks so delicious!!!

@SE-or8nd thank you!

Thank you very much!

Thank you for the kind words!

In general the thinner the better. Skirt/flap etc

Thank you very much!

Should we make some in Sept?

Brb, changing my flight to this afternoon

@jimkrunk finally

Thank you so much! They were all delicious.

Classic 2, no issues. Just make sure you bank your coals to the back so there’s room for it to sit.

Dang, that’s a bummer! What was your time and temp?

@@embersonlybbq1 i did around 350-400, i think i must have cooked it around 2 hours for the first batch lol. When i open it didnt have the nice color i was looking for. The second batch cooked for around 1.5 hour and that too didnt came out juicy but was still ok.

@nmjhd1234 man, sorry to hear that. 350-400 for 1-1.5 hours should get you golden brown. That’s been my experience.

I love it! I’m thinking to make some more this month too. I made a newer video with two updated sauces that I like better. Check them out. One is a lemon yogurt base, the other is fire roasted tomato/onion then blended. Cheers!

@@embersonlybbq1 Better than the white sauce? Looking forward to that!

@mattwarwick8135 yeah I think so. I just changed the recipe for the white sauce a little so it’s more lemony but the red sauce is a star.

vielen Dank für die netten Worte 😃

Thank you so much! Soak beans overnight, then boil for one hour. Set up grill for indirect at 300. In large pot, sautee onion, celery, carrot. Then add in crushed tomatoes and herbs of your choice. Pour over the beans and mix. Add water so beans are covered and then smoke in the KJ for 5 hours or so until beans are done. Cheers!

Thank you for the kind words!

Yeah, it can consistently hold over 1000 degrees if you configure the vents the right way. It’s all about vent and airflow management. The grill’s are remarkably efficient at holding heat steady because of how much ceramic is in them. You just need to slowly dial back air flow because it will want to get hotter and hotter as you go.

@@embersonlybbq1awesome - thank you!

@philistineau no problem

So much fun

Hey there, thanks so much! I wrote this one up here. It’s a little different than this video but it’ll get you there. www.kamadojoe.com/blogs/recipes/chicken-shawarma

Thank you!

You know my motto, safety third! You’re not cooking if you’re not in mortal danger. And I can assure you, if/when I have a horrific kitchen accident, I won’t be keeping that in the final edit 😂

My friend, if you cook a prime ribeye cap well done, like you might be tempted to, I will have you arrested.

@@embersonlybbq1 And I will throw away the key

@@embersonlybbq1 ok that was a good response. You got me. But yeah chef

@@DadTalksLive ok no chef

@lyricaltsgamingchannel2602 hahaha, cheers

Hahahahahaha

Haha, my mom is vegetarian and she requested this. Served steak on the side 😂

@@embersonlybbq1 that makes sense