Kamado Joe - Grilling

In this video, you will be introduced to simple grilling techniques on the Kamado Joe grill!
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[@lumpyq6385]

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!!

[@Michael-ct3lz]

Lumpy Q hmm

[@GrillingNetwork]

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!

[@ImmaTwoPops]

Love my Joe !

[@Nethanel773]

Nice! Thanks for putting this up.

[@travisadams4470]

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?

[@pdfenton]

If it has a latch, it's either a II or III. The III is slightly taller.

[@travisadams4470]

@@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.

[@matt-f1c]

You guys are brilliant ..
Thank you for this information ..

[@fmflores2000]

what size is the grill?

[@Swing4gr8nessN8]

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?

[@micahmarrietta2059]

Indirect

[@joejackson9312]

I'm with you, I like my animal dead not mooing on the grill.

[@wayne6qf7]

The charcoal is still black? Would you BBQ with it like that?

[@clanrocks137]

Did you keep the air flow on the bottom and top values both open the entire cook?

[@Eddie_-_]

Whats the reason to do the "burp" when you open the lid?

[@pjhudsonjr]

to keep your eyes brows.

[@Webgobo]

Damn why are all those ceramic grills for 1 person or more expensive then going to restaurant . Looks nice!

[@zeake13]

Why do you burp the grill?

[@davidscubadiver]

To prevent a "flash back" from a suddenly oxygenated fire. More important with a grill that his well sealed, such as this one.

[@evgeniylitvin8077]

I say "what the hell" twice - first when you cook steaks on almost 300 degrees and second when you cut steak. Wow!

[@evgeniylitvin8077]

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.

[@muckey7800]

@@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.

[@joejackson9312]

its still mooing, needs another 5mins

[@jefpae1]

4mins per side? Way to ruin a good steak, Einstein.

[@djsausagebiscuits]

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.

[@jefpae1]

thanks for your uninformed opinion.

[@eddiemcglynn5663]

Looked good to me when he cut into it. Hey, to each their own.

[@robm6009]

Lol when people make comments like this. Probably does not even have this grill

[@dstein111]

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