I love the fact that none of the Charcoal is wasted. Just shut down the Vents and they go out. Brilliant. I did the exact opposite on my first Cook with my Big Joe. I did the Reverse Sear. Either way I love the Big Joe. And your Steaks came out perfect, Great Job John!!
I cooked some Waygu steaks on my Kamdo Joe the other night and am highly impressed with this grill. Its hard to beat the taste of Charcoal... thanks for sharing!
Sorry but my english is bad. I mean celsius degrees. I just do this a bit another way which more complicated, nice example how to do this easy way. Great cooking skill, man! Usually I heat cast iron grate to 400 celsius degrees on open fire and cook 15 seconds on each side, than put it to covered grill with 3-4 pieces of charcoal and cook on 52-53 celsius degrees till it done.
@@evgeniylitvin8077 that sounds great man. 👍 yeah, this ceramic design makes it easy to achieve high temps and they are really awesome for smoking. Im gonna try your method next time.
I love the fact that none of the Charcoal is wasted. Just shut down the Vents and they go out. Brilliant. I did the exact opposite on my first Cook with my Big Joe. I did the Reverse Sear. Either way I love the Big Joe. And your Steaks came out perfect, Great Job John!!
Lumpy Q hmm
I cooked some Waygu steaks on my Kamdo Joe the other night and am highly impressed with this grill. Its hard to beat the taste of Charcoal... thanks for sharing!
I inherited a Kamado grill. I do not know what version it is but it looks like the one you're using. Is that the Kamado Joe Classic I, II or III?
If it has a latch, it's either a II or III. The III is slightly taller.
@@pdfenton Thanks for replying. Mine does not have a latch. I went to a local grill specialty shop and discovered mine is a Classic II gen 1.
if you wanted the steak more on the medium side or medium-well done, would you leave it longer on the direct side or on the indirect side?
Indirect
I'm with you, I like my animal dead not mooing on the grill.
what size is the grill?
You guys are brilliant ..
Thank you for this information ..
Nice! Thanks for putting this up.
Love my Joe !
The charcoal is still black? Would you BBQ with it like that?
Did you keep the air flow on the bottom and top values both open the entire cook?
Whats the reason to do the "burp" when you open the lid?
to keep your eyes brows.
Why do you burp the grill?
To prevent a "flash back" from a suddenly oxygenated fire. More important with a grill that his well sealed, such as this one.
Damn why are all those ceramic grills for 1 person or more expensive then going to restaurant . Looks nice!
I say "what the hell" twice - first when you cook steaks on almost 300 degrees and second when you cut steak. Wow!
Sorry but my english is bad. I mean celsius degrees. I just do this a bit another way which more complicated, nice example how to do this easy way. Great cooking skill, man! Usually I heat cast iron grate to 400 celsius degrees on open fire and cook 15 seconds on each side, than put it to covered grill with 3-4 pieces of charcoal and cook on 52-53 celsius degrees till it done.
@@evgeniylitvin8077 that sounds great man. 👍 yeah, this ceramic design makes it easy to achieve high temps and they are really awesome for smoking. Im gonna try your method next time.
its still mooing, needs another 5mins
4mins per side? Way to ruin a good steak, Einstein.
You can't knock the technique that works for him. It sounded like a long time, but the steak wasn't over cooked when he cut in to it.
thanks for your uninformed opinion.
Looked good to me when he cut into it. Hey, to each their own.
Lol when people make comments like this. Probably does not even have this grill
Looked medium well... if he wanted medium rare he should have gone 2 - 2 1/2 min tops per side. Especially at that heat and how thin the steaks were