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I’ve been comparing and researching for months trying to figure out what grill to purchase. There’s so much information out there it’s overwhelming at times but your videos have been a wealth of knowledge and a go to for me. I’m proud to say that I finally pulled the trigger on the Classic III this week and I can’t wait to start putting it to work. I really appreciate the dedication you put in to help guys like me make informed decisions. Keep up the great work and solid content!
@@electroevolution5777 the 3 has been an absolute rockstar. I’ve thrown down everything from grilled chicken, fish and steaks to slow smoked lamb, duck, turkey, venison and of course brisket. It’s truly spoiled our family!
@@HelloMcflyActual Hi mate I have just purchased the classic III it arrives on Friday 😊 I hope you still like it a year on , is it easy to get started ? All the best 👍
First and foremost I wan to say I appreciate the QUALITY of this camera. I was looking for a quick video but found something way more interesting. Thank you
I got my first Kamado for Christmas and this was my first video to get me started. Thanks so much for the informative presentation. Slapping down some pork tenderloins this afternoon!!
New Kamado Joe owner, longtime smoker on just about every pit but, and it’s so nice to come across a solid instructional TH-cam that’s not just another infomercial for another accessory I don’t need. Thank you, Smoky Ribs BBQ! 👍 👍
Great video teaching others how to use a Kamado type cooker. I gotta go check out the other videos in this series!!! Hope you and Trynia are doing well. Much love brother!!! Cheers!!!
Great explanation on how to get a Kamado grill setup and running Rus!! Someday I want one in my arsenal especially up here during the winter!! Man that Notorious Pig rub from PS Seasoning gives pork an incredible color every time I have used it!! I love that red pepper flake they have in it!! One of these days I will have to try a mustard binder again also!! Have a great week Rus!!
Thanks Jeff! Kamado's do very well in very cold climates! I'm loving the PS Seasoning Notorious Pig Rub! What a beautiful color too! Mustard binders is the truth brother!
To start the coals on my K grill I take a paper towel put a little veg oil and set in center ignite it and place some smaller pieces over it. Cheap and easy with no chemicals.
Lump charcoal seems to work well in a kamado because of the excellent airflow control through both vents. Much better than kettles where the briquets need to help sustain the temperature with their ignition and burn rate. The insulation on a kamado seems better than any other kind of cooker too. Thanks for the video!
There's so much science to this idk if I can ever BBQ again.. I just use for steak, sausages, warm up rice and tortillas.. I think I may have bought the wrong thing for that
This is a great series, Rus. I just got my SNS Kamado around New Year's Day. My first cook was a pork butt, though I used the Slow 'n Sear for 'turbo slow' mode. It's been my favorite thing to cook on my pellet grill and it didn't disappoint on the kamado. I love using the traditional kamado setup you demonstrate here for roasting chickens.
Planning on getting my own Kamado/ceramic grill soon, this is a great and clear to understand guide, with no nonsense cuts. As I am on my own, I am thinking of getting a small one or a medium one. [smallest one is roughly 30cm/1FT] with a grill surface of 26cm/10inches with the medium being 40CM/1.3FT with a grill surface of 33cm/13inches What would you suggest to get? [I am planning on freezing the meat I am gonna smoke/grill]
It really up to you but I prefer one that has enough height that I can just stand up and cook on it. The medium 22" is all I have ever needed. I don't think I would want to go any smaller. Just don't have much room, but like I said, it's really up to you.
Thanks Rus, I bought the Big Joe 3 Last Summer. I love it just for the ease of holding low temps. I cooked my first pork butt with the fat cap up, going to try your way on the next one. I have done a pizza and it done a great job. enjoying the series.
Thanks for making these videos. I was first looking at a pellet smoker, then kettle, now im settled on a kamado. I just started to learn how to BBQ and your videos provide a lot of information. Thank you!
@@SmokyRibsBBQ if you had 1500 to spend and wanted to concentrate on smoking pork and beef what kind of cooker would you buy ? Great videos and thank you. Subscribed.
$1500 is around the amount for a good Kamado. My offset is my goto smoker for pork and beef but it cost a lot more for one worth having. A would chose a Kamado over a pellet grill any day of the week. They do a good job with a nice smoke flavor, whereas many pellet grills lack in the smoke department. Some do have nice smoke but the price point is higher
Another tip to getting your fire going faster is using a hair dryer for 5 minutes or so blowing into the lower vent area once the lid is closed. I use this on my XL BGE and it works great at getting things heating up faster.
I love kamado cooking. What a great series Rus. You have a nice collection there too. I think Ry should pull he trigger on one. I'm with you on the less smoking wood the better with Kamados.
Very best wishes from England... Just got a Kamado and the pork butt was fabulous.. Thank you for taking the time to share your experience. Much appreciated. 😀
Man after smelling up your front yard with all that wonderful smoke your neighbors either love or hate you, depending on whether or not you share, lol 😆 Great info as always
Thanks Ry! I'm sure you would really enjoy the kamado experience! It's pretty much a do all type set up and super efficient. I have spent many hours enjoying cooking on them. I've owned 4 of them and have moved them from one home to another and no problems. They are heavy but not near as heavy as my LSG grills, and I've never had one crack or break. I think you would be very pleased with the results, plus they can hold temps better than any other grill, even your indoor oven LOL!
I was surprised you didn't have one in your overview of your grills. Love my new SNS kamado. Having the slow 'n sear in there really does solve for the searing issues with kamados.
I'd encourage you to look at the Akorn double wall steel kamado. Only $300 and I've had one for 8 years. It works as well as the ceramics for a fraction of the cost. Most all of the Kamado Joe accessories fit it also. I have the Joetisserie and it fits fine. Because of the lighter and durable design you can also easily pop it into your truck and take it to a tailgate or cookout.
A friend of mine has one. I went over to his house once and he had his acorn fired up. I was not very impressed. Lid gasket leaked really bad and he couldn’t dial temps in that would hold. Kept spiking on him, but with the air leaks it didn’t surprise me. There is a reason it cost $300
Thanks. Really enjoying this series. Looking forward to your next installment. Hoping we get out of this subzero temp stuff here in Wisconsin so we can start grilling again.
Great video Sir! I just started a job for a bbq outfitter and am surrounded by Big Green eggs, Smokey Joe’s and Primos. I’ve been thinking about getting one to add to my bbq patio, but haven’t made up my mind yet. Oh and I’ve never cooked on one before that’s one of the reasons I stopped by. 👍🏼👍🏼
Thank you Ric, I appreciate that! I've had at least one in my arsenal of cookers for a long time now. There are many cooks that they are best suited for, but the set it and forget it part is really nice as well.
Hey, Rus! Another great video! My son has recently started BBQing so I'm going to send him your way. Thanks for sharing all of your knowledge and experience! ~ Karen
great vid Rus honesty and morels but ya have to at least let us know if you like the seasoning . Cricket nothing one way or another from PS on the PK thanks again for the reply . PS you have teaching skills
Thanks, I appreciate it! Normally I do taste test,, but wanted to keep this all about the smoker, but with that said, that is some amazing pork rub! Great color too!
Great Vid! My Grill arrived but the deflector plate wasn’t included. Is this a vital piece to have or can I go ahead and cook without it for the time being?
You have a new subscriber in me! Although, my heart did skip a beat when you didn't burp the kamado when opening it up! I've definitely singed a few arm hairs in my experience!
Sorry to be so offtopic but does someone know of a way to get back into an instagram account? I somehow lost my account password. I would love any help you can give me
How do you compare these komado cookers to your lone star pellet and offset. I have a komado now but been looking at the lsg pellet. But I know we love the food that comes off the komado. Thank you!!!
A kamado can be very versatile. It can be a grill, it can be a hearth oven, or it can be a smoker and very easy to control heat for long periods of time. I personally believe that it's an "ok" smoker, but for true BBQ flavor the offset burning nothing but wood splits can't be beat, but a smoker is about all it's good for 90 percent of the time and you have to tend the fire often to keep the temps in check. A pellet grill is kinda a cross between a offset and a kamado. It lies somewhere in between what I just said. Hope that makes since.
Well when I do get some of these bbq / smokers I will have some clue if I can't remember I can look here. This pork look so freaking good. Stay safe & take care of you all. Thanks for sharing eh :))
I'm brand new to smoking. I got an unused Kamado from a friend and haven't used it yet. It did not come with a heat deflector. Do I need one if I want to make a pork butt like you do in this video?
@@SmokyRibsBBQ Thanks!! Also, do you soak your wood in water? I've seen that you should, but also that you shouldn't get water near the ceramic kamado.
No, don't soak your wood, it evaporates quickly and really does no good and can potentially put off an acrid smoke flavor. Dry wood only. Once the lid is shut the fire will go out on the wood if it ignites.
This was a great walkthrough! And your video quality, editing, and transitions are so good! Wish we could’ve seen that pork butt at the end though. Was looking really good! Looking forward to the next video.
I’m sure at 11:57 when you check the meat the temperature gauge Is already at zero! When you open the lid the gauge reads zero.. does the heat drop that quick?
Hey Rus - long time fan, been watching you for almost a decade. I finally have room and land to get myself a smoker. I already have a propane grill. If you could only have one, would you go a weber kettle premium or char broil akorn?
If you dump to much lit charcoal at one time you will way over shoot a low and slow temperature. Best to just start a couple and allow the other to light naturally as the fire advances, so you have better control of your desired temperature
How come none of these KJ smoker videos mention what happens to the fat/grease that drips off the pork butt or cut of beef?? Plenty of ideas on rubs and smoke adjustment, but not one suggestion on fire prevention. If it ignites, you got problems.
I've been using a kamado for a decade now and I can tell you that I have never had a grease fire. The fat renderings burn up as they hit the fire, or the extremely hot ceramic deflector plate. If you were to leave the lid up like for direct grilling, then and only then will you experience flare ups from animal fats dripping into the active fire, but that is usually the goal. That is one thing that helps to flavor the meat even more is when the fats atomize and the fumes rise back to the meat. Drum smokers work the exact same way.
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I’ve been comparing and researching for months trying to figure out what grill to purchase. There’s so much information out there it’s overwhelming at times but your videos have been a wealth of knowledge and a go to for me. I’m proud to say that I finally pulled the trigger on the Classic III this week and I can’t wait to start putting it to work. I really appreciate the dedication you put in to help guys like me make informed decisions. Keep up the great work and solid content!
Any good cooks yet? How good is the classic 3?
@@electroevolution5777 the 3 has been an absolute rockstar. I’ve thrown down everything from grilled chicken, fish and steaks to slow smoked lamb, duck, turkey, venison and of course brisket. It’s truly spoiled our family!
I’ve begun doing my research to decide what type of grill I should buy. So much info and many choices and options.
What grill did you buy n how’s it going?
@@HelloMcflyActual Hi mate I have just purchased the classic III it arrives on Friday 😊 I hope you still like it a year on , is it easy to get started ? All the best 👍
First and foremost I wan to say I appreciate the QUALITY of this camera. I was looking for a quick video but found something way more interesting. Thank you
I got my first Kamado for Christmas and this was my first video to get me started. Thanks so much for the informative presentation. Slapping down some pork tenderloins this afternoon!!
New Kamado Joe owner, longtime smoker on just about every pit but, and it’s so nice to come across a solid instructional TH-cam that’s not just another infomercial for another accessory I don’t need. Thank you, Smoky Ribs BBQ! 👍 👍
Love your quick, simple and easy to understand explanation of how to cook BBQ on the various grills and smokers.
Glad your enjoying it James! Thanks!
Great video teaching others how to use a Kamado type cooker. I gotta go check out the other videos in this series!!! Hope you and Trynia are doing well. Much love brother!!! Cheers!!!
Thanks Troy and thanks for stopping by brother! Hope you and Karen are doing fantastic!
When are Rus, T-Roy and babyback maniac gonna do a cross platform video together? Your fans want this!
Nice run down on how to use a kamado, Rus. I’m enjoying the series.
Thanks Justin! I'm really enjoying getting back to basics with this series. It's been a lot of fun and more to come.
When are you guys going to do a video together?
Thanks for a begginers guide to this type of grill. I have used and owned everything except the Komodo grill style.
Glad it was helpful!
Nice video man! Bought my kamado last week and this helped. Greetings from the Netherlands!
Great explanation on how to get a Kamado grill setup and running Rus!! Someday I want one in my arsenal especially up here during the winter!! Man that Notorious Pig rub from PS Seasoning gives pork an incredible color every time I have used it!! I love that red pepper flake they have in it!! One of these days I will have to try a mustard binder again also!! Have a great week Rus!!
Thanks Jeff! Kamado's do very well in very cold climates! I'm loving the PS Seasoning Notorious Pig Rub! What a beautiful color too! Mustard binders is the truth brother!
Excellent video...
Changed it up myself this year and added a big joe to my cooking collection.
Sounds great!
You are the man... Gotte get one of these and try it out. Thanks for the step by step instruction
To start the coals on my K grill I take a paper towel put a little veg oil and set in center ignite it and place some smaller pieces over it. Cheap and easy with no chemicals.
Yeah that works pretty good. I've got earlier videos doing that. I don't think tumbleweeds were even a thing back then. Thanks for watching!
Lump charcoal seems to work well in a kamado because of the excellent airflow control through both vents. Much better than kettles where the briquets need to help sustain the temperature with their ignition and burn rate. The insulation on a kamado seems better than any other kind of cooker too. Thanks for the video!
Yes it does, and most manufacturers rather you use lump
Great video i am thinking of getting a Kamado this answered some questions I had, thanks
There's so much science to this idk if I can ever BBQ again.. I just use for steak, sausages, warm up rice and tortillas.. I think I may have bought the wrong thing for that
This is a great series, Rus. I just got my SNS Kamado around New Year's Day. My first cook was a pork butt, though I used the Slow 'n Sear for 'turbo slow' mode. It's been my favorite thing to cook on my pellet grill and it didn't disappoint on the kamado. I love using the traditional kamado setup you demonstrate here for roasting chickens.
Good deal! I've really enjoyed a lot of cooks on mine as well. Very well built kamado!
Rus, you are SO good at this. I've been cooking on a kamado for more than a year, but I still have to watch you. LOL.
Planning on getting my own Kamado/ceramic grill soon, this is a great and clear to understand guide, with no nonsense cuts.
As I am on my own, I am thinking of getting a small one or a medium one. [smallest one is roughly 30cm/1FT] with a grill surface of 26cm/10inches with the medium being 40CM/1.3FT with a grill surface of 33cm/13inches
What would you suggest to get? [I am planning on freezing the meat I am gonna smoke/grill]
It really up to you but I prefer one that has enough height that I can just stand up and cook on it. The medium 22" is all I have ever needed. I don't think I would want to go any smaller. Just don't have much room, but like I said, it's really up to you.
First vid I could find showing the smoking setup as I'm trying to make my own tyvm
Just assembled mine. It was a surprise birthday present. Thank you and subbed
The Bob Ross of BBQ. Thank you. I just bought my first kamado.
Good choice!
Sitting here at 6am after buying my first kamado.
Great information on starting out with our new Kamodo grill, much appreciated!
Hey mate, great vid im just starting out got a second hand akorn amd this has given me a really good idea on how to get going
My dad got a kamado grill so this is gonna help so much
Thanks man. Love your channel. Made for dummies like me. 👍🏾
What a timely video Rus. Last week I was thinking of ordering a Kamado style. Now I’m going to pull the trigger.
Good deal! You won't regret it!
i just got a small one. Thank you for making this!
Your welcome and thank you for watching!
Thanks Rus, I bought the Big Joe 3 Last Summer. I love it just for the ease of holding low temps. I cooked my first pork butt with the fat cap up, going to try your way on the next one. I have done a pizza and it done a great job. enjoying the series.
Nice job Mr. Russ. We’re loving this series.
Good information as I am really thinking about this Kamado grill but researching first..
Good choice
Enjoying your series Rus. Easy to watch and inspirational.
Thanks Brian, I appreciate it!
Thanks for making these videos. I was first looking at a pellet smoker, then kettle, now im settled on a kamado. I just started to learn how to BBQ and your videos provide a lot of information. Thank you!
Glad I could help
Can these be used to smoke brisket as well as a pellet box grill ? I'm a novice.
Yes absolutely
@@SmokyRibsBBQ if you had 1500 to spend and wanted to concentrate on smoking pork and beef what kind of cooker would you buy ? Great videos and thank you. Subscribed.
$1500 is around the amount for a good Kamado. My offset is my goto smoker for pork and beef but it cost a lot more for one worth having. A would chose a Kamado over a pellet grill any day of the week. They do a good job with a nice smoke flavor, whereas many pellet grills lack in the smoke department. Some do have nice smoke but the price point is higher
Another tip to getting your fire going faster is using a hair dryer for 5 minutes or so blowing into the lower vent area once the lid is closed. I use this on my XL BGE and it works great at getting things heating up faster.
I love kamado cooking. What a great series Rus. You have a nice collection there too. I think Ry should pull he trigger on one. I'm with you on the less smoking wood the better with Kamados.
I do too. Set it and let it do it's thing. Thanks I appreciate it!
Nice job on these tutorials, Rus! With all of this great content there is no better time in history to be a beginner :)
Thanks Mike, I appreciate it and you are so correct! So much info out there now.
I'm on a waiting list in the UK to buy one, 👍👍👍👍 can't wait for it to become available.
Cheers mate 👍🏻😘😘
Very best wishes from England... Just got a Kamado and the pork butt was fabulous.. Thank you for taking the time to share your experience. Much appreciated. 😀
Thanks for the video, very informative. I recently got a Big Green Egg as a gift and have not had much success with it so far so thanks for the tips!
Man after smelling up your front yard with all that wonderful smoke your neighbors either love or hate you, depending on whether or not you share, lol 😆
Great info as always
Just what i needed to see. Cheers bro. From south australia. 👍
Glad it helped
Excellent video sir, thank you for sharing your experience!
Excellent tutorial, Rus. Makes me think I really should pull the trigger on a Kamado :)
They are extremely heavy and fragile.
Thanks Ry! I'm sure you would really enjoy the kamado experience! It's pretty much a do all type set up and super efficient. I have spent many hours enjoying cooking on them. I've owned 4 of them and have moved them from one home to another and no problems. They are heavy but not near as heavy as my LSG grills, and I've never had one crack or break. I think you would be very pleased with the results, plus they can hold temps better than any other grill, even your indoor oven LOL!
I was surprised you didn't have one in your overview of your grills. Love my new SNS kamado. Having the slow 'n sear in there really does solve for the searing issues with kamados.
I'd encourage you to look at the Akorn double wall steel kamado. Only $300 and I've had one for 8 years. It works as well as the ceramics for a fraction of the cost. Most all of the Kamado Joe accessories fit it also. I have the Joetisserie and it fits fine. Because of the lighter and durable design you can also easily pop it into your truck and take it to a tailgate or cookout.
A friend of mine has one. I went over to his house once and he had his acorn fired up. I was not very impressed. Lid gasket leaked really bad and he couldn’t dial temps in that would hold. Kept spiking on him, but with the air leaks it didn’t surprise me. There is a reason it cost $300
Very nice run through Rus.
Love your channel. I’ve been watching since you won your first kamado. The SnS guys have come along way as well.
A little late to the party on this one Rus. Nice how to on the kamado. Really enjoying the series. Cheers.
Thanks. Really enjoying this series. Looking forward to your next installment. Hoping we get out of this subzero temp stuff here in Wisconsin so we can start grilling again.
Glad your enjoying it! Hopefully Spring will be here sooner than later.
Enjoying the serious, Russ. Good content.
Glad your enjoying it! Thanks for watching!
Great video…. No B.S straight to the point!👍🏾
Just found your video. Big thanks sir!! You helped me a lot.
Glad it helped!
Probably a super stupid question but just wondering, the drippings from anything you grill or cook, just fall onto the coal?
Great video Sir! I just started a job for a bbq outfitter and am surrounded by Big Green eggs, Smokey Joe’s and Primos. I’ve been thinking about getting one to add to my bbq patio, but haven’t made up my mind yet. Oh and I’ve never cooked on one before that’s one of the reasons I stopped by. 👍🏼👍🏼
Thank you Ric, I appreciate that! I've had at least one in my arsenal of cookers for a long time now. There are many cooks that they are best suited for, but the set it and forget it part is really nice as well.
Thanks a lot for sharing your experience!🤝
Thanks for watching
This is a great series, Rus!
Hey, Rus! Another great video! My son has recently started BBQing so I'm going to send him your way. Thanks for sharing all of your knowledge and experience! ~ Karen
great vid Rus honesty and morels but ya have to at least let us know if you like the seasoning . Cricket nothing one way or another from PS on the PK thanks again for the reply . PS you have teaching skills
Thanks, I appreciate it! Normally I do taste test,, but wanted to keep this all about the smoker, but with that said, that is some amazing pork rub! Great color too!
Great Vid! My Grill arrived but the deflector plate wasn’t included. Is this a vital piece to have or can I go ahead and cook without it for the time being?
For low and slow indirect cooking you will need the deflector plate.
You have a new subscriber in me! Although, my heart did skip a beat when you didn't burp the kamado when opening it up! I've definitely singed a few arm hairs in my experience!
Thanks for subbing! I've never had a kamado flare up on me running low and slow temps, only hot temps like when cooking pizza, etc.
Great intro to kamodo bbq.
Thank you 😋
Great video, brother! Loved the detailed information you provided. Cheers!
Thanks Brian! I appreciate you checking it out!
Russ, how mich longer did it take after the 5h mark ti finish? Thank you for great video!
That was over a year ago so I don't exactly remember but most pork butts that size can take up to 12 hours to become probe tender
My favorite BBQ & cooking tools available here: www.amazon.com/shop/smokyribsbbqsoutherncuisine
Sorry to be so offtopic but does someone know of a way to get back into an instagram account?
I somehow lost my account password. I would love any help you can give me
@Rene Ford Instablaster :)
Love my Big Joe. Nice video. Thanks
Excellent, Russ.
Rus, great video again ! What kind of matches did you use in this video. I will be needing some to get my LSG 24x40 going when it gets here !
Thanks, I appreciate it! Just some water proof, wind proof matches I found. Work great!
Nice hat!
LOL, thanks!
Very nice video.! Greetz from Belgium
How do you compare these komado cookers to your lone star pellet and offset. I have a komado now but been looking at the lsg pellet. But I know we love the food that comes off the komado. Thank you!!!
A kamado can be very versatile. It can be a grill, it can be a hearth oven, or it can be a smoker and very easy to control heat for long periods of time. I personally believe that it's an "ok" smoker, but for true BBQ flavor the offset burning nothing but wood splits can't be beat, but a smoker is about all it's good for 90 percent of the time and you have to tend the fire often to keep the temps in check. A pellet grill is kinda a cross between a offset and a kamado. It lies somewhere in between what I just said. Hope that makes since.
Very informative video. Thanks for sharing this. Cheers, Russ!
Thanks Dwayne, I appreciate brother!
The video looks great. New camera ?
Thank you! Same cameras for the past few years.
Well when I do get some of these bbq / smokers I will have some clue if I can't remember I can look here. This pork look so freaking good. Stay safe & take care of you all. Thanks for sharing eh :))
I'm brand new to smoking. I got an unused Kamado from a friend and haven't used it yet. It did not come with a heat deflector. Do I need one if I want to make a pork butt like you do in this video?
Yes you will need a heat deflector for indirect low and slow BBQ. A good pizza stone makes for a good heat deflector
@@SmokyRibsBBQ Thanks!! Also, do you soak your wood in water? I've seen that you should, but also that you shouldn't get water near the ceramic kamado.
No, don't soak your wood, it evaporates quickly and really does no good and can potentially put off an acrid smoke flavor. Dry wood only. Once the lid is shut the fire will go out on the wood if it ignites.
Fairly new to Kamado cookers and so far I am loving it! Thanks for the info Rus! 👊👊👊
Hey Alton, yeah man, they are really fun to cook with. Your welcome brother!
This was a great walkthrough! And your video quality, editing, and transitions are so good! Wish we could’ve seen that pork butt at the end though. Was looking really good! Looking forward to the next video.
Nice cook, thanks.
Thank you, I appreciate you watching it!
I am using a friends Kamado and a good video to get stared with 👍
Great video Rus 👌🏼
Thanks Angie, I sure appreciate it!
I’m sure at 11:57 when you check the meat the temperature gauge Is already at zero! When you open the lid the gauge reads zero.. does the heat drop that quick?
Ready zero? What does that mean?
is this Pork Shoulder in the UK?
I am a Kettle man!!! But darn those kamados are efficient!! Decisions for the future. Gee thanks Russ!! 😂😂
Yes they sure are and hold temps better than an indoor oven LOL.
Very helpful! Great video!
Thanks, I appreciate you watching it!
Enjoyed this - thank you for sharing
What is the round device you put over the charcoal?
ceramic heat deflector
Nice one Russ 👍
Thanks!
great instructional video
Glad it helped
Thanks for the Info my friend, now where did that chunk of meat go? Yummy !
Your welcome and thank you for watching Gini! That meat is history now LOL
Great video! Thanks :)
New egg owner , thank you
I like this Video.
nice greetings from Germany and thank you for charing.
Michael from BBQ Hausweiler
Great video. As usual! How about a blooper video!!
Thanks I appreciate it! Bloopers? I have no bloopers, LOL 🤣...... My bloopers video would be longer than the actual video 😁
Hey Rus - long time fan, been watching you for almost a decade. I finally have room and land to get myself a smoker. I already have a propane grill.
If you could only have one, would you go a weber kettle premium or char broil akorn?
Weber kettle hands down
@@SmokyRibsBBQ thank you sir!
Can't you use a chimney to start the coals???
If you dump to much lit charcoal at one time you will way over shoot a low and slow temperature. Best to just start a couple and allow the other to light naturally as the fire advances, so you have better control of your desired temperature
Thanks, I've never owned this type grill but am seriously looking to get one. Great video.
Thank you
You're welcome
4:12 my morning bathroom mantra.
How come none of these KJ smoker videos mention what happens to the fat/grease that drips off the pork butt or cut of beef?? Plenty of ideas on rubs and smoke adjustment, but not one suggestion on fire prevention. If it ignites, you got problems.
I've been using a kamado for a decade now and I can tell you that I have never had a grease fire. The fat renderings burn up as they hit the fire, or the extremely hot ceramic deflector plate. If you were to leave the lid up like for direct grilling, then and only then will you experience flare ups from animal fats dripping into the active fire, but that is usually the goal. That is one thing that helps to flavor the meat even more is when the fats atomize and the fumes rise back to the meat. Drum smokers work the exact same way.
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Thats not really the way to start the charcoal, my deflector shuttered i replaced it with a metal one, needed if you want high heat for pork crackling
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Good info, but you need to learn to use the camera better to show what you're doing. Thanks
I'll pass that on to my camera man