I was wondering if I have to much charcoal in my basket will it cause me trouble in keeping the temp low. I tried some ribs on the classic 2 with your 270 method and struggled to keep temp under 300. Thanks for any tips
I told you this last week but I really mean it, you have taught me so much about the science of cooking versus the art of cooking. The Kamado style cooking is truly a science. Thank you so much. Oooot
@@SmokingDadBBQ James, I have a serious question. I bought a Kamado Joe Jr. to take camping. My first cook at home I'm trying to roast a small chicken. When I fired it off it got up to 400 quickly so I backed it down, now that I've got the deflector plate in with a small drip pan on that, I can't up past 340 with vents wide open. Crazy thing is with the daisy wheel wide it's starts cooling down but close the daisy 1/4 it comes back up. I do have a coal basket I adapted to work and it's a little smaller than the one specifically for the Jr. Could that be the problem?
Since becoming disabled, I've been searching for almost a year for a grill/smoker system that I can use. I tried pellets and charcoal digital units with "meh" results and horrible dependability... I have now watched several of your great videos and think I'm sold on the Kamado. Thanks for the hard work you put into your channel, I'm looking forward to trying a Kamado Joe for myself. Cheers!
This is a great technique for hitting your target temperature. I've used it my last 3 cooks on my kamado joe and it has just been awesome. Great channel for kamado cooking. Please keep up the good work and I look forward to more awesome videos in the future.
You saved my life and saved me money!!! I swore I needed more charcoal for longer cooks….Now you showed me the way, I’m even more confident on doing a long cook again. I played with the dampers just to see if the heat will come up and go down and by golly it does just that!!! Thank you!!!
Fantastic video. Love how you walked through the set up. I can’t wait to get out of the desert from this Deployment and buy my kamado (summer of 21 will be awesome)
@@braineater713 I am. I really appreciate this channel. This kind of support and just checking in as well as James and his amazing tips is really special.
This very helpful - thank you! I am now only on my second cook, but I cannot get my Kamado Joe below 240 for a long cook. I have been trying to get keep it at 225. I have kept the bottom opening at 1.5 fingers open and the top is right at the first notch. Last time when I tried to go below the 1st notch the fire went out. Any pointers to get it at 225? thanks!
My Big Joe 3 is on the way. This will be both my first Kamado style grill and my first smoker. I am super excited and have watched most of your videos and have watched this one multiple times already. You have helped me feel very prepared and confident. Thank you!
Harmon Heat thanks so much. Spent to many nights baby sitting a pit probe alarm so once I developed this method that works everyone had to pay to forward to the earlier versions of me out there lol 😂
1st off i wanna say merry Christmas and happy new year. I absolutely love your videos, your one of the best. We have just purchase the classic 3, we have to go get it still but its been bought and I was wondering if you knew a site or somewhere were i can find how to set my vents perfectly to find just the right temps? I know its going to be a learning curve because all i cooked with all my life was with propane so definitely a learning curve for me but i am beyond excited to learn how to cook with charcoal. Anyway again merry Christmas and happy new year and i hope you and your family had amazing holidays
I used your tips in this video to complete my first cook which is #5 on your list. pork butt. Started at 5:00am and cooked all day. I’m amazed at the stability of the cook. My whole family loved it! Thank you 🙏🏼
What a great video - about to try smoking my first pork shoulder and this is perfect to give me some tips for setting up and regulating temperature. Greg, UK
@@SmokingDadBBQ it’s smoking as I write this! Managed to maintain temp of just under 250 for over 5 hours now. This is fun! I’ll be back for more of your videos.
So ive had a chargriller Akorn for about 2 years now and love it. Smoked pork shoulders, briskets, everything on it from 2 hour smokes to about 16 hour smokes and its done pretty well. Ive always wanted a nice ceramic grill and ended up scoring a almost new pitboss K24 for $200 so I couldnt pass it up. My issue is when I build my fire, I let it get up to around 160 -170 degrees and then I shut the vents down to roughly where I want them not to overshoot my temp which I love the 225 mark. It will hit the mark and stay there for a bit but it will slowly just keep creeping up past my temp no matter how slim I shut the dampers down. Last cook it was at almost 280 and it was very close to snuffing the fire out. plus I have Zero smoke comming out at that point and I always smoke with a wood chunk of 2. I dont know what im doing wrong. lol
Thanks for all the videos, James. I found your channel when I was looking for information about kamado-style grills. You definitely helped me decide on the KJ brand and Costco delivered on the price. As a result of watching videos like this one, my first cook on my new Classic 2 (beef ribs) was a stress-free success! Tonight, spatchcock chicken over direct heat. Cheers! P.S. Thanks again for proving that Crocs really are four-season shoes!
@@SmokingDadBBQ It was, thanks! Do you find much of a difference when using the deflector plates on the x-ring as opposed to the lowest level of the Divide and Conquer rack? I added a charcoal basket to my Classic 2 and I'm wondering if I should leave it out when I want to do low and slow for brisket or a butt.
My favourite part about watching your videos so far is watching you reveal literally every mistake I've been making so far. lol. My wife will be much happier when I'm not running outside every 20 minutes to correct the yo-yo.
I appreciate how much information you pack into your videos! I have definitely referenced your videos when preparing for my cooks. Thanks for doing what you do!
Great tutorial! I’am a owner of a Joe classic for 2 weeks. Your movies help a lot! Thxs for that. Q about this movie. When I hit my target temp I have to open de dome to put meat etc on the grill. In your case…. Does de temp go back automatically of doe you have to change the settings again. Greetings from the Netherlands!
great video. Thanks. I like the wire basket for the charcoal. My Big Joe doesn't have that. As such my setup doesn't look nearly as clean as yours. But this is very healthy. Good to get the Canadian perspective. I'm a dual citizen living in New Orleans.
@@SmokingDadBBQ excellent. just a guess. Bad one at that. I have a cousin in Burlington and an aunt in Hamilton. I have a place in Muskoka that my grandfather built, but of course family cant get there this year, due to Covid. My big cottage upgrade plan this year was going to be a Traeger Timberline. It'll have to wait.
Really love your video’s ! Of you want to use the slowroller as well, do you place the slowroller ring also first inside while heating up ? And then later at the slowroller lid ? Thanks !!
Nice informative video mate. Interesting way of bringing up to temp with the heat deflectors like that, never tried that way but looks like it works well 👍
The Smokin' Elk 💯 steady eddy this way. Settles in right where you want it and doesn’t budge. This is how I do it when building a fire at night and I want uninterrupted sleep lol
Small request…when you explain the chimney setting, can you also say how much it is open ie quarter, half, full etc for those of us with the original kamado chimney that doesn’t have numbers? Thanks for all you do, from Newmarket Canada!
Any tips on setting up a Kamado Joe jr for the first time to smoke a chicken beer can style ? I have small applewood chunks. Unsure of how to set up charcoal and wood (above or below charcoal) and how much :-) love your videos !! Keep on smokin ! Love from Northern Ireland
use a small cast iron pan on the direct grid on the lowest position. you need this for the height for the beer can bird vertically and this will be your heat deflector
These things really are good. Been smoking on sub standard off sets for years and getting good results but the coal I go through I could've got the whole Joe collection! Twice! Just got the junior. Lit it at 6pm with not a great deal of coal. Was still going at 7am next morning
An amazing video that really does a great job of explaining everything for newbies. I can wait to test out my first beef brisket this weekend on my kamado style charcoal grill this weekend. Thank You!
Thanks for all your insight and experience. We just got our classic II. Very excited and feeling better from your videos. Exchange a vacation for a kamado Joe.. happy to join you and everyone else in KJ. "Smoke'em if you got'em"
Would love to see a video on how you stabilize the temp when cooking burgers or steaks at a higher temperatures! Thanks for all of the how to videos. About to get my first Kamado and I’m trying to soak up as much as possible! Thank you!
Nice instructional video! I have the Big Joe and always trying to learn more. It is amazing how they hold the heat and consistent temps! Thanks for sharing!
NICK SPONDIKE thanks so much. Looks like o haven’t updated my amazon affiliate links on this video vs the newest. I am using - GEEKHOM2 BBQ Cooking Grill Gloves, 14" Extreme Heat Resistant Kitchen Gloves, EN407 Protect Up to 932℉, Blue
@@SmokingDadBBQ never mind the gloves, love the shoes! Great videos, thanks for all the info. Just ordered my Joe Classic and can't wait to start cooking on it.
Fantastic and helpful video! Doing my first low and slow cook of pork belly on my BJ3 today... I'm sure these tips will help me avoid some rookie errors!! 😁. Thanks!
@smoking dad BBQ regarding smokeware drip pan, the large drip pan sans x-rac works. The large pan extends well beyond, the slo rollers round cover plate. That drip pan may inter-fer with slo rollers purpose, by changing air patterns.
i don't have a way to officially measure the disrupted air flow.... but from the taste nothing seems off or different. if anything some advantage from less white smoke from fat hitting the hot sloroller if not using a drip pan
I am interested in the table. Did you make that or purchase? Interested in what the joe is sitting on concrete or soap stone? Is the counter top concrete?
Definitely worked lol. Been sitting at 250 for a while and haven't had to touch a thing lol. Now, I'm feeling bamboozled having bought this ikamand lol. This really is set it and forget it
Really helpful video! Love your content. Thank you. Quick q if you don’t mind I’m always battling with high temps. So I’ll follow this. Do you think using too many fire lighters lights too much of the charcoal at once? I think I may have made this mistake. What’s the best way to start the fire?
This is a great video that has really helped me. I do have a question regarding your open pie deflector plates. I think that's a great idea and makes total sense to heat up the dome and "overshoot" the temp initially since it's not the true reading once the plates are in a closed position. That being said, how you do this with the sloroller? Do you overshoot in the same way by not installing the sloroller cap, and than once you're there you put the cap on for the temp to come back down (along with adjusting the vents)? I apologize if I missed this in a different video. Hopefully my question is making sense. Thanks again for all your great videos, they are really helping a newbie like me!
Smoking Dad BBQ awesome! Looking forward to it! We just broke in our KJ Classic 3, really excited to do smash burgers or a steak. Tried whole chicken and chick thighs, those were awesome! Temp control doesn’t come naturally to me yet, but I’ll try these tricks and tips. We’re gonna have a go at some ribs this week. Keep the awesome vids coming!
Your videos convinced me to get a BJ3. I’ve done about 5 cooks so far - 2 of them being low and slow. I’ve experienced a chemical smell on the low and slow at about the 1 hr mark. I can only imagine this is a result of using too much charcoal (I.e., the neighboring pieces begin to ignite resulting in dirty smoke). Is my assumption correct? I want to try using just 2-3 large chunks like you did. 🤞
It would be great if you show the various setups all in one video as a great reference video. So pizza, low/smoke, steaks etc. Especially using your fast forward skills to move it along quickly. Adding time references for the different sets would be helpful. Thanks
Great overview! Possibly you could do a video on smoking woods and what you have learned. Particularly interested around wet soaked wood vs not, what woods work best with fish, beef, pork, etc. Thanks!!
Hi James, great vid. Ive had my big joe for a couple of years now. Just starting to get a little more adventurous and going to do a short rib today. will take some of your advise on building the fire and putting the deflectors in at the start makes a lot of sense. would like to see a hot and fast vid👍. Thanks and all the best from the UK.
Hi James, the flavour was amazing but the meat was a little tough. I kept the joe at 230F and the took the meat out at 205F. The meat between the ribs was as soft a butter. I will have to have another go, never mind.
J Des did you wrap them? I did a St Louis rib video a while back. My method is 2 hours at 260-275 and then one hour in foil bone side up with some mayo or butter on the bones and some apple cider vinegar in the pouch. Then remove and sauce at the end
So SDBBQ, I did my first cook on my new CJII over the weekend. I want to share my temperature experience to see if you have suggestions on how to manage the fire better. I set up the smoker as you suggest in this video and added 3 reasonably sized cherry wood for flavor. I reached 270 in a reasonable amount of time and I maintained that temp for about 40 minutes before putting the meat on (pork shoulder). The deflector plates were in and grates at the top. Everything was going well for about 2 hours. Then the temp began to drop. As it dropped continuously for 20 - 30 minutes, I decided to open the bottom and top vents very slightly. The temp came back up to the desirable range (and I saw a little smoke which I'm guessing was additional coal lighting). This happened again and again over the next couple of hours until my vents were significantly more open than two fingers on the bottom and the first notch at the top. I couldn't resist checking, so I opened the KJ to verify I still had coal. I did. I had several lumps that were not lit, so it wasn't a supply problem. I did not check to see if there was ash gathering in the bottom, but I couldn't imagine that would be an issue as this was the first burn in this new KJ. What do you think may have happened here. Or is this typical? My total cook time was 7 hours with one lid opening in the fourth hour. Thanks for your suggestions and help!!
Hey Scott, it's a fine balance between enough charcoal that the fire can move around without the fire losing a game of musical chairs, but not so much that you are blocking the air vents. When doing a slightly hotter fire you tend to be able to get away with fewer coals as they are more fully ignited and you can rake them around as needed with your ash tool. At 250f-270f if you only have 2-3 larger pieces and they aren't sitting together tightly its possible you're fire went out. last variable is the type of charcoal itself
@@SmokingDadBBQ I think it may be as you suggest, too few and too far apart for the big pieces to stay lit. I will use more lumps next time and see how it goes. I used Fago, by the way. That was all my local BBQ store had. Thanks for the guidance.
since I have a green egg, with the standard plate setter (not two half moons)... would you advise that I just wait until my pit passes the hand test, and then put the plate setter in at that time, and then adjust the vents?
yes, you can even set the convector up higher on the grids to warm it but if i was you i would do what you said which is get the outside warm and then install and adjust vents to stabilize it
@@SmokingDadBBQ awesome . Thanks for the quick response.. I just discovered your channel and wow, as an engineer, a dad, and a novice bbq'r, your channel is a goldmine
Thanks for the info. Just got my Kamado Joe and thanks to you and your advice we had an awesome pork shoulder yesterday for the Superbowl. It looks like you don't use the cast iron grate at the bottom of the where the charcoal would rest on top. I was concerned that the small holes in the cast iron grate would be plugged up with ash. I think I'll buy one of those baskets like you have. Thanks again!
Great video! I definitely fall in the camp of just filling the bowl to the top, going to try this method for my next cook. It didn’t look like you covered adding smoking wood in the video. Do you add this at the begging, or when the grill stabilizes?
gr278 knew I forgot something lol. Good question. Add the wood on the bottom and then add your coal and light the fire. Wait until the smoke runs clean before putting on your food. The hot coals smoulder the wood chucks and the smoke passes through the fire up the way up to the food. This helps get good clean smoke
I see you have a nice built in counter / stand for your Kamado Joes. In the owners manual it says not to cook with your KJ on wood. Is that being overly cautious? It also says not to be within 10’ of overhead construction. I want to build a counter for my Kamado joe like yours, but want to make sure I’m doing so safely.
I have a 1/2" thick 24x24 porcelain tile under the Joe's and I am using the KJ feet for an air gap which makes it safe. I am in a very well ventilated area with minimal overhead protection so there have been no issues. I have checked, never felt any heat on the wood above which is about 9 ft from the ground
James, firstly just wanna thank you for all your videos you've put out with great advice and tricks that you've learned over the years.. you are truly the Kamado king on youtube and you're content is so informative, so thank you. Also, wow for responding to everyone's comments here (a lot of them repeated) you have a lot of patience my man, respect👊 I have 2 questions for ya please; 1. I have a classic II with the daisy wheel, for the same setup as this video, would you open the top vent to about 1/4 -1/2? 2. I love making smash burgers at home but I'm sick of stinking out the house and messing the kitchen... do you cook burgers on the half moon soap stone?(i see the link in the description) I've been looking for 1x circle cast iron plate that is the same size as the grill but had no luck finding anything that size. Want something big enough to fit atleast 5-6 patties and to me a half plate or 2x together would get a bit messy? Sorry for the long comment & thanks again for sharing your Kamado knowledge to the world.
Thanks so much. In hindsight I wish I did one or two soapstones and skipped the cast iron. This would give me the large griddle surface for lots of smash burgers but its easier to clean, no rust, better sear, and works great for other things like scallops or veggies etc. The daisy wheel is different on the classic than the jr. but i would start with the bottom vent the exact same and 1/8th inch of visible gap to see how close to 250f that lands and adjust from there
Hi James, I am new to the Kamado Joe ceramics and can't wait for your videos each week, I feel like there's a lot to learn before I can call my friends and neighbors over for that perfect cook.... I have traditionally for the past 25 plus years been into the wood fire and pellet type indirect smokers.... Now I own the Big Joe III and the Joe Jr and have a lot of catching up to do.... Have you ever made a guide in the form of a spreadsheet for temperature settings and control for all the Kamado Joe cookers? again, Thank you! Jim
thanks so much Jim. not yet but that’s something I am working on this year. tomorrow’s video by chance goes into specific settings for some common temps summer and winter
Cooking with Chubaranks hahah I doubt wrong, there is no such thing. This is just how I do it when I want to cook over night and not interrupt my pitmaster beauty sleep lol 😂
At the beginning of the video you say it is enough charcoal for 3-4 hours but at the end you say 6-8. Which is correct? Thanks for all of your great content. I bought a Class 2 because of you!
thanks John. I had planned for 3-4 but based on the amount left it would have continued to burn a few more hours. I’d rather not run out so I would still start with that amount for cooks like ribs or other 2-4 hour in duration cooks
The concept of getting heat in the dome makes alot of sense! How do I do this with the Joe Jr as the deflector plate is one piece. I can add it later after the ceramics are warm but would it risk cracking?
i add stuff to the JR after the dome is hot and never have an issue... check out this weeks where its sub 0 outside and the dome warmed up to read 600f (it wasn't as i could touch the outside for a while no problem) and dropped in the ceramics. th-cam.com/video/966akTvQEAM/w-d-xo.html Normally i aim for 300-400 and a warm dome on the jr before installing anything else
I am a novice. When starting the charcoal and bringing it to the ashed-over state, do I close the lid and wait for the highest temperature reading and then manipulate the vents to bring it down? For some reason, on this occasion, I’ve had trouble lowering the temperature and taking hours to come close to what I need.
I like daisy wheels, start with the bottom vent 100% and the daisy swung open. When the pit hits temp (i.e 250f) close the plates, install the grids, adjust the bottom vent door to 1-2 fingers width and close the daisy wheel to max open on the pedestals. As temp recovers start tightening up. Likely 1-2/8th of an inch visible open when all settled in
My joe is on order. can’t wait to start doing some of your recipie videos over in the uk!! My question is if you wanted more charcoal for a longer smoke, do you adjust your vents differently?? Thanks
the vent settings work the same so long as your not overflowed to the point where air can’t reach the fire. the air flow restriction means only so much fire can get the air it needs to continue burning... this is true if there is 5lbs of nearby un-ignited lump or 15lbs of nearby lump
Hi Smoking Dad, I follow meathead's amazing ribs cooking technique for pulled pork and brisket: 225F at roughly 1hr15mins per pound. I cannot get the kamadobigjoe3 to get to 225F. Would be good in upcoming videos you showed how please!
Great video! at around 5min 45, you say you use the half moon deviders in a pizza pie shape config "until you get the heat in KJ that we want". Does that mean you recommend taking them out before grilling something as simple as burgers? or do you leave the stone devider in place?
Hi james thanks so much for the tips and tricks, i noticed your top vent was different to the old cast iron versions, how big of a gap would you recommend for a low and slow cook. Cheers from Australia
i have since moved to 1 finger on the bottom and more air up top vs. the opposite approach as its more consistent with wind etc. for 270" and one finger its about 1/4" opening in the daisy approx
Weird situation today. All was going good until I noticed about 3.5 hrs into a pork shoulder that temps kept dropping even after several vent adjustments. Eventually took everything out and noticed all the KJ Big Block was pretty much ashed down. 😢 Was only cooking at 275 the entire time and it was a fresh basket at the beginning. Any idea why it all burned down so fast?? It's about 33⁰ outside today. Is that a factor?
Must watch KJ videos:
KJ 101 (start here) - th-cam.com/video/x3nvkwmwuFw/w-d-xo.html
Top 10 KJ beginner mistakes - th-cam.com/video/gdcaOjQt_I0/w-d-xo.html
Dome alignment issue? - th-cam.com/video/qWM6mFkfnmI/w-d-xo.html
Top 5 KJ maintenance tips - th-cam.com/video/gphUQFW6uIo/w-d-xo.html
Don’t buy these accessories - th-cam.com/video/ORcbo6fTHmk/w-d-xo.html
Smoke wood secret - th-cam.com/video/2qtHrFjWY1U/w-d-xo.html
First 5 cooks for a new owner - th-cam.com/video/JA84ZvYL47Y/w-d-xo.html
I was wondering if I have to much charcoal in my basket will it cause me trouble in keeping the temp low. I tried some ribs on the classic 2 with your 270 method and struggled to keep temp under 300. Thanks for any tips
Man the method to get it up to stable temp has changed my life. I had given up on the kamado after constantly fluctuating temps, this is great!!
glad to help, thats what i am hear to try and do
I told you this last week but I really mean it, you have taught me so much about the science of cooking versus the art of cooking. The Kamado style cooking is truly a science. Thank you so much. Oooot
I'm so glad to have helped
@@SmokingDadBBQ James, I have a serious question. I bought a Kamado Joe Jr. to take camping. My first cook at home I'm trying to roast a small chicken. When I fired it off it got up to 400 quickly so I backed it down, now that I've got the deflector plate in with a small drip pan on that, I can't up past 340 with vents wide open. Crazy thing is with the daisy wheel wide it's starts cooling down but close the daisy 1/4 it comes back up. I do have a coal basket I adapted to work and it's a little smaller than the one specifically for the Jr. Could that be the problem?
Since becoming disabled, I've been searching for almost a year for a grill/smoker system that I can use. I tried pellets and charcoal digital units with "meh" results and horrible dependability... I have now watched several of your great videos and think I'm sold on the Kamado. Thanks for the hard work you put into your channel, I'm looking forward to trying a Kamado Joe for myself. Cheers!
This is a great technique for hitting your target temperature. I've used it my last 3 cooks on my kamado joe and it has just been awesome. Great channel for kamado cooking. Please keep up the good work and I look forward to more awesome videos in the future.
Thanks so much, glad it helped!
You saved my life and saved me money!!! I swore I needed more charcoal for longer cooks….Now you showed me the way, I’m even more confident on doing a long cook again. I played with the dampers just to see if the heat will come up and go down and by golly it does just that!!! Thank you!!!
Rock on!
Fantastic video. Love how you walked through the set up. I can’t wait to get out of the desert from this Deployment and buy my kamado (summer of 21 will be awesome)
Steven Coffee thanks so much.
You make it back home?
? Hope you're home with your family this holiday
@@Dad_Lyon I did thank you for checking on me (sorry for the delay in response)
@@braineater713 I am. I really appreciate this channel. This kind of support and just checking in as well as James and his amazing tips is really special.
This very helpful - thank you! I am now only on my second cook, but I cannot get my Kamado Joe below 240 for a long cook. I have been trying to get keep it at 225. I have kept the bottom opening at 1.5 fingers open and the top is right at the first notch. Last time when I tried to go below the 1st notch the fire went out. Any pointers to get it at 225? thanks!
My Big Joe 3 is on the way. This will be both my first Kamado style grill and my first smoker. I am super excited and have watched most of your videos and have watched this one multiple times already.
You have helped me feel very prepared and confident.
Thank you!
Rock on! congratulations on your big joe. I’m here for any questions if you get stuck
I think you covered every topic possible to get someone started with these awesome grills! Awesome vid buddy
Harmon Heat thanks so much. Spent to many nights baby sitting a pit probe alarm so once I developed this method that works everyone had to pay to forward to the earlier versions of me out there lol 😂
@@SmokingDadBBQ absolutely!
Harmon Heat thanks again 🙏
I was nervous using a komado Joe for the 1st ever today but this made it real easy. Thanks heaps!
Glad it helped!
I tried your technique today. Rock solid 250 degrees! Thank you!
Glad it helped!
1st off i wanna say merry Christmas and happy new year. I absolutely love your videos, your one of the best. We have just purchase the classic 3, we have to go get it still but its been bought and I was wondering if you knew a site or somewhere were i can find how to set my vents perfectly to find just the right temps? I know its going to be a learning curve because all i cooked with all my life was with propane so definitely a learning curve for me but i am beyond excited to learn how to cook with charcoal. Anyway again merry Christmas and happy new year and i hope you and your family had amazing holidays
Love all of your videos! If you haven't already you should write a book on kamado cooking. Thanks again!
Thanks. I’ve started with two small digital download books but am thinking about it someday
@@SmokingDadBBQ I will have to check those out - thank you!
Your videos have been a great resource for someone who is thinking about getting a KamadoJoe! Keep up the great work.
Dwarvey thanks. My goal is to get folks off their propane grill and realize there are some great bbq options that aren’t scary to use lol 😂
This advice has been grate! (Hehe). I’ve made 3 slow cooks using this advice. 👏
Love it!! good pun lol
I used your tips in this video to complete my first cook which is #5 on your list. pork butt. Started at 5:00am and cooked all day. I’m amazed at the stability of the cook. My whole family loved it! Thank you 🙏🏼
fantastic, congrats Chad
Thank you so much for this video! You really take the intimidation out of doing a low and slow smoke. Keep up the great content!
Emily Wendel thanks so much Emily. Very kind of you
Do you cook on the diffuser soap stone plates at all?
What a great video - about to try smoking my first pork shoulder and this is perfect to give me some tips for setting up and regulating temperature. Greg, UK
glad I could help
@@SmokingDadBBQ it’s smoking as I write this! Managed to maintain temp of just under 250 for over 5 hours now. This is fun! I’ll be back for more of your videos.
Think this is the first cleaning video that made me want to buy a grill!
Comparison Cooking 😂 whys that?
My big joe comes this Tuesday, getting excited. Your channel has been very helpful, thanks.
Congratulations and Great to hear!
So ive had a chargriller Akorn for about 2 years now and love it. Smoked pork shoulders, briskets, everything on it from 2 hour smokes to about 16 hour smokes and its done pretty well. Ive always wanted a nice ceramic grill and ended up scoring a almost new pitboss K24 for $200 so I couldnt pass it up. My issue is when I build my fire, I let it get up to around 160 -170 degrees and then I shut the vents down to roughly where I want them not to overshoot my temp which I love the 225 mark. It will hit the mark and stay there for a bit but it will slowly just keep creeping up past my temp no matter how slim I shut the dampers down. Last cook it was at almost 280 and it was very close to snuffing the fire out. plus I have Zero smoke comming out at that point and I always smoke with a wood chunk of 2. I dont know what im doing wrong. lol
Thanks for all the videos, James. I found your channel when I was looking for information about kamado-style grills. You definitely helped me decide on the KJ brand and Costco delivered on the price. As a result of watching videos like this one, my first cook on my new Classic 2 (beef ribs) was a stress-free success! Tonight, spatchcock chicken over direct heat. Cheers!
P.S. Thanks again for proving that Crocs really are four-season shoes!
Awesome! Thank you! Enjoy dinner, sounds delicious
@@SmokingDadBBQ It was, thanks! Do you find much of a difference when using the deflector plates on the x-ring as opposed to the lowest level of the Divide and Conquer rack? I added a charcoal basket to my Classic 2 and I'm wondering if I should leave it out when I want to do low and slow for brisket or a butt.
My favourite part about watching your videos so far is watching you reveal literally every mistake I've been making so far. lol. My wife will be much happier when I'm not running outside every 20 minutes to correct the yo-yo.
Glad to help
I appreciate how much information you pack into your videos! I have definitely referenced your videos when preparing for my cooks. Thanks for doing what you do!
much appreciated
Great tutorial! I’am a owner of a Joe classic for 2 weeks. Your movies help a lot! Thxs for that.
Q about this movie. When I hit my target temp I have to open de dome to put meat etc on the grill. In your case…. Does de temp go back automatically of doe you have to change the settings again. Greetings from the Netherlands!
the ceramic retains enough heat that it recovers very quickly once you close it back up
Your setup is wicked bro
thanks!
great video. Thanks. I like the wire basket for the charcoal. My Big Joe doesn't have that. As such my setup doesn't look nearly as clean as yours. But this is very healthy. Good to get the Canadian perspective. I'm a dual citizen living in New Orleans.
Thanks Ben. Appreciate you watching, commenting and subscribing
@@SmokingDadBBQ Calgary?
Ben Peeler me? I am Burlington ON
@@SmokingDadBBQ excellent. just a guess. Bad one at that. I have a cousin in Burlington and an aunt in Hamilton. I have a place in Muskoka that my grandfather built, but of course family cant get there this year, due to Covid. My big cottage upgrade plan this year was going to be a Traeger Timberline. It'll have to wait.
Really love your video’s ! Of you want to use the slowroller as well, do you place the slowroller ring also first inside while heating up ? And then later at the slowroller lid ? Thanks !!
Thanks James ...great video ! Going to try and use less charcoal this weekend.
Dave Monaghan enjoy your cook Dave
Nice informative video mate. Interesting way of bringing up to temp with the heat deflectors like that, never tried that way but looks like it works well 👍
The Smokin' Elk 💯 steady eddy this way. Settles in right where you want it and doesn’t budge. This is how I do it when building a fire at night and I want uninterrupted sleep lol
Thanks for all of your help! I watched all of your videos and have learned so much... you are a great teacher.
Happy to hear that! Thanks so much Jason
Awesome video my guy. Got a Joe coming to my door soon, can't wait to use your tips when I start cooking :)
Have fun!
I just got my classic 3. This video helped me so much thank you !
Glad it helped!
I’ve had my joe for a couple years and think this is a fantastic overview.
thanks 🙏
Small request…when you explain the chimney setting, can you also say how much it is open ie quarter, half, full etc for those of us with the original kamado chimney that doesn’t have numbers? Thanks for all you do, from Newmarket Canada!
I have an ebook now with all settings for models including the smokeware cap - www.smokingdadbbq.com
I would like to know when adding some wood with the lump for low and slow 225 how much?I don't want to over do it. Appreciate the videos .
This works. I usually fight to keep temp at 250. This time I set it once and it cruised through the whole cook. Thanks.
Excellent!
Any tips on setting up a Kamado Joe jr for the first time to smoke a chicken beer can style ? I have small applewood chunks. Unsure of how to set up charcoal and wood (above or below charcoal) and how much :-) love your videos !! Keep on smokin !
Love from Northern Ireland
use a small cast iron pan on the direct grid on the lowest position. you need this for the height for the beer can bird vertically and this will be your heat deflector
I’ve watched this a couple times over the last few days since getting my Joe. I’m using wayyy to much charcoal
its amazing how little it actually needs
These things really are good. Been smoking on sub standard off sets for years and getting good results but the coal I go through I could've got the whole Joe collection! Twice! Just got the junior. Lit it at 6pm with not a great deal of coal. Was still going at 7am next morning
amazing efficiency
@@SmokingDadBBQ it really is. Going for a Brisket tonight. Hoping my Meater thermometer turns up in time!
An amazing video that really does a great job of explaining everything for newbies. I can wait to test out my first beef brisket this weekend on my kamado style charcoal grill this weekend. Thank You!
Glad it was helpful!
Thanks for all your insight and experience. We just got our classic II. Very excited and feeling better from your videos. Exchange a vacation for a kamado Joe.. happy to join you and everyone else in KJ. "Smoke'em if you got'em"
heck yes. fire it up
Would love to see a video on how you stabilize the temp when cooking burgers or steaks at a higher temperatures! Thanks for all of the how to videos. About to get my first Kamado and I’m trying to soak up as much as possible! Thank you!
Will do!
Nice winter crocs!!!❄️ 🥶
The best!
Nice instructional video! I have the Big Joe and always trying to learn more. It is amazing how they hold the heat and consistent temps! Thanks for sharing!
Beers-Jack of BBQ thanks for checking it out and commenting. Amazing indeed
Great content, as usual!!! Mind sharing which high heat gloves you are using?
NICK SPONDIKE thanks so much. Looks like o haven’t updated my amazon affiliate links on this video vs the newest. I am using - GEEKHOM2 BBQ Cooking Grill Gloves, 14" Extreme Heat Resistant Kitchen Gloves, EN407 Protect Up to 932℉, Blue
@@SmokingDadBBQ never mind the gloves, love the shoes! Great videos, thanks for all the info. Just ordered my Joe Classic and can't wait to start cooking on it.
@@bobv5806 hahaha thanks
Fantastic and helpful video! Doing my first low and slow cook of pork belly on my BJ3 today... I'm sure these tips will help me avoid some rookie errors!! 😁. Thanks!
Good luck!
@smoking dad BBQ regarding smokeware drip pan, the large drip pan sans x-rac works. The large pan extends well beyond, the slo rollers round cover plate. That drip pan may inter-fer with slo rollers purpose, by changing air patterns.
i don't have a way to officially measure the disrupted air flow.... but from the taste nothing seems off or different. if anything some advantage from less white smoke from fat hitting the hot sloroller if not using a drip pan
If you have the sloroller should you start with the ceramic plates and then finish setting the temp with the sloroller?
I am interested in the table. Did you make that or purchase? Interested in what the joe is sitting on concrete or soap stone? Is the counter top concrete?
i have a classic with daisy wheel. Where should the wheel openings sit? 50% or less? Doing my first smoke up on a beef shin tomorrow Many thanks
Great video man :)
Thanks for the visit
Definitely worked lol. Been sitting at 250 for a while and haven't had to touch a thing lol. Now, I'm feeling bamboozled having bought this ikamand lol. This really is set it and forget it
thanks so much. glad it helped you get consistent temps too
Really helpful video! Love your content. Thank you.
Quick q if you don’t mind
I’m always battling with high temps. So I’ll follow this. Do you think using too many fire lighters lights too much of the charcoal at once? I think I may have made this mistake. What’s the best way to start the fire?
Great video! Helped me a lot.
Glad it helped!
Great video! Very informative
Thanks for watching!
This is a great video that has really helped me. I do have a question regarding your open pie deflector plates. I think that's a great idea and makes total sense to heat up the dome and "overshoot" the temp initially since it's not the true reading once the plates are in a closed position. That being said, how you do this with the sloroller? Do you overshoot in the same way by not installing the sloroller cap, and than once you're there you put the cap on for the temp to come back down (along with adjusting the vents)? I apologize if I missed this in a different video. Hopefully my question is making sense. Thanks again for all your great videos, they are really helping a newbie like me!
thanks so much, yes exactly the same process. Overshoot a little and then install the top portion
Great tips James, thank you
Glad it was helpful!
Yes! More videos on hot and fast cooking!
You got it! Love cooking hot and fast
Smoking Dad BBQ awesome! Looking forward to it! We just broke in our KJ Classic 3, really excited to do smash burgers or a steak. Tried whole chicken and chick thighs, those were awesome! Temp control doesn’t come naturally to me yet, but I’ll try these tricks and tips. We’re gonna have a go at some ribs this week. Keep the awesome vids coming!
Hey James! Could you do a video on how to cool down a kamado style grill?
good idea, added to the list
Your videos convinced me to get a BJ3. I’ve done about 5 cooks so far - 2 of them being low and slow.
I’ve experienced a chemical smell on the low and slow at about the 1 hr mark. I can only imagine this is a result of using too much charcoal (I.e., the neighboring pieces begin to ignite resulting in dirty smoke). Is my assumption correct? I want to try using just 2-3 large chunks like you did. 🤞
Nice job educating us
It's my pleasure
I love your setup, where did you get the stand
thanks. I made this one. I can email the plan I sketched if you ping me. also have a video on making it early in my channel
How can you wear Crocs when there is snow on the ground? Great video. Thanks.
Dave G haha thanks Dave. Love my crocs 365 days a year 😂
It would be great if you show the various setups all in one video as a great reference video. So pizza, low/smoke, steaks etc. Especially using your fast forward skills to move it along quickly. Adding time references for the different sets would be helpful. Thanks
Great idea. will do
Very informative. Where did you get the table setup that you have?
thanks. I made it. here is the how I made it clip - th-cam.com/video/l-XuZaG5-ag/w-d-xo.html
Great overview! Possibly you could do a video on smoking woods and what you have learned. Particularly interested around wet soaked wood vs not, what woods work best with fish, beef, pork, etc. Thanks!!
great idea. will make it happen
Hi James, great vid. Ive had my big joe for a couple of years now. Just starting to get a little more adventurous and going to do a short rib today. will take some of your advise on building the fire and putting the deflectors in at the start makes a lot of sense. would like to see a hot and fast vid👍. Thanks and all the best from the UK.
J Des Yaaaaassss love it. Can’t wait to hear how the short rib turns out. Absolutely will do a hot and fast video thanks for letting me know
Hi James, the flavour was amazing but the meat was a little tough. I kept the joe at 230F and the took the meat out at 205F. The meat between the ribs was as soft a butter. I will have to have another go, never mind.
J Des did you wrap them? I did a St Louis rib video a while back. My method is 2 hours at 260-275 and then one hour in foil bone side up with some mayo or butter on the bones and some apple cider vinegar in the pouch. Then remove and sauce at the end
Thanks James Ill have a look and give it a try👍
James what are your thoughts on Wifi controlled fans for managing temp?
So SDBBQ, I did my first cook on my new CJII over the weekend. I want to share my temperature experience to see if you have suggestions on how to manage the fire better. I set up the smoker as you suggest in this video and added 3 reasonably sized cherry wood for flavor. I reached 270 in a reasonable amount of time and I maintained that temp for about 40 minutes before putting the meat on (pork shoulder). The deflector plates were in and grates at the top. Everything was going well for about 2 hours. Then the temp began to drop. As it dropped continuously for 20 - 30 minutes, I decided to open the bottom and top vents very slightly. The temp came back up to the desirable range (and I saw a little smoke which I'm guessing was additional coal lighting). This happened again and again over the next couple of hours until my vents were significantly more open than two fingers on the bottom and the first notch at the top. I couldn't resist checking, so I opened the KJ to verify I still had coal. I did. I had several lumps that were not lit, so it wasn't a supply problem. I did not check to see if there was ash gathering in the bottom, but I couldn't imagine that would be an issue as this was the first burn in this new KJ. What do you think may have happened here. Or is this typical? My total cook time was 7 hours with one lid opening in the fourth hour. Thanks for your suggestions and help!!
Hey Scott, it's a fine balance between enough charcoal that the fire can move around without the fire losing a game of musical chairs, but not so much that you are blocking the air vents.
When doing a slightly hotter fire you tend to be able to get away with fewer coals as they are more fully ignited and you can rake them around as needed with your ash tool. At 250f-270f if you only have 2-3 larger pieces and they aren't sitting together tightly its possible you're fire went out.
last variable is the type of charcoal itself
@@SmokingDadBBQ I think it may be as you suggest, too few and too far apart for the big pieces to stay lit. I will use more lumps next time and see how it goes. I used Fago, by the way. That was all my local BBQ store had. Thanks for the guidance.
since I have a green egg, with the standard plate setter (not two half moons)... would you advise that I just wait until my pit passes the hand test, and then put the plate setter in at that time, and then adjust the vents?
yes, you can even set the convector up higher on the grids to warm it but if i was you i would do what you said which is get the outside warm and then install and adjust vents to stabilize it
@@SmokingDadBBQ awesome . Thanks for the quick response.. I just discovered your channel and wow, as an engineer, a dad, and a novice bbq'r, your channel is a goldmine
Can you tell us where you purchased that beautiful table from? Learned a lot from you and thanks for the vids!
thanks, i made it myself... i have a video on the process and some diagrams here - www.kamadoguru.com/topic/44991-plans-i-sketched-for-my-table-build/
Realy love this brake accelerator explain
Thanks
Thanks for the info. Just got my Kamado Joe and thanks to you and your advice we had an awesome pork shoulder yesterday for the Superbowl. It looks like you don't use the cast iron grate at the bottom of the where the charcoal would rest on top. I was concerned that the small holes in the cast iron grate would be plugged up with ash. I think I'll buy one of those baskets like you have. Thanks again!
thanks and glad to hear the pork was good. kick ash basket makes one as does Kamado Joe for gen 1 and 2
Great video! I definitely fall in the camp of just filling the bowl to the top, going to try this method for my next cook. It didn’t look like you covered adding smoking wood in the video. Do you add this at the begging, or when the grill stabilizes?
gr278 knew I forgot something lol. Good question. Add the wood on the bottom and then add your coal and light the fire. Wait until the smoke runs clean before putting on your food. The hot coals smoulder the wood chucks and the smoke passes through the fire up the way up to the food. This helps get good clean smoke
Smoking Dad BBQ thank you! Keep up the awesome videos :)
gr278 thanks so much
Great video. Any tips on the slo roller set up to avoid the swings? I appreciate it!
I do the exact same. base of the roller in. it no top part or grids until hitting temp. then install everything and adjust vents
good tips. only the charcoal: efficiency. has to do with the wood type soft or hard
Arco Mxxnxn thanks for watching
I see you have a nice built in counter / stand for your Kamado Joes. In the owners manual it says not to cook with your KJ on wood. Is that being overly cautious? It also says not to be within 10’ of overhead construction. I want to build a counter for my Kamado joe like yours, but want to make sure I’m doing so safely.
I have a 1/2" thick 24x24 porcelain tile under the Joe's and I am using the KJ feet for an air gap which makes it safe. I am in a very well ventilated area with minimal overhead protection so there have been no issues. I have checked, never felt any heat on the wood above which is about 9 ft from the ground
@@SmokingDadBBQ I appreciate the quick response! Going to get to work building now. Thanks!!
where do you position the firestarter? I use those quick light cubes or balls and usually put them on top of the charcoal, is that what you do?
James, firstly just wanna thank you for all your videos you've put out with great advice and tricks that you've learned over the years.. you are truly the Kamado king on youtube and you're content is so informative, so thank you. Also, wow for responding to everyone's comments here (a lot of them repeated) you have a lot of patience my man, respect👊
I have 2 questions for ya please;
1. I have a classic II with the daisy wheel, for the same setup as this video, would you open the top vent to about 1/4 -1/2?
2. I love making smash burgers at home but I'm sick of stinking out the house and messing the kitchen... do you cook burgers on the half moon soap stone?(i see the link in the description) I've been looking for 1x circle cast iron plate that is the same size as the grill but had no luck finding anything that size. Want something big enough to fit atleast 5-6 patties and to me a half plate or 2x together would get a bit messy?
Sorry for the long comment & thanks again for sharing your Kamado knowledge to the world.
Thanks so much. In hindsight I wish I did one or two soapstones and skipped the cast iron. This would give me the large griddle surface for lots of smash burgers but its easier to clean, no rust, better sear, and works great for other things like scallops or veggies etc. The daisy wheel is different on the classic than the jr. but i would start with the bottom vent the exact same and 1/8th inch of visible gap to see how close to 250f that lands and adjust from there
@@SmokingDadBBQ Perfect! No rust is great, have that issue with my griddle plate. Thanks mate I'll give that a go 👍
Hi James, I am new to the Kamado Joe ceramics and can't wait for your videos each week, I feel like there's a lot to learn before I can call my friends and neighbors over for that perfect cook.... I have traditionally for the past 25 plus years been into the wood fire and pellet type indirect smokers.... Now I own the Big Joe III and the Joe Jr and have a lot of catching up to do.... Have you ever made a guide in the form of a spreadsheet for temperature settings and control for all the Kamado Joe cookers? again, Thank you! Jim
thanks so much Jim. not yet but that’s something I am working on this year. tomorrow’s video by chance goes into specific settings for some common temps summer and winter
Super helpful! Thanks so much.
Glad it was helpful!
I've been don't it wrong this whole time!! Thanks for sharing
Cooking with Chubaranks hahah I doubt wrong, there is no such thing. This is just how I do it when I want to cook over night and not interrupt my pitmaster beauty sleep lol 😂
At the beginning of the video you say it is enough charcoal for 3-4 hours but at the end you say 6-8. Which is correct? Thanks for all of your great content. I bought a Class 2 because of you!
thanks John. I had planned for 3-4 but based on the amount left it would have continued to burn a few more hours. I’d rather not run out so I would still start with that amount for cooks like ribs or other 2-4 hour in duration cooks
The concept of getting heat in the dome makes alot of sense! How do I do this with the Joe Jr as the deflector plate is one piece. I can add it later after the ceramics are warm but would it risk cracking?
i add stuff to the JR after the dome is hot and never have an issue... check out this weeks where its sub 0 outside and the dome warmed up to read 600f (it wasn't as i could touch the outside for a while no problem) and dropped in the ceramics. th-cam.com/video/966akTvQEAM/w-d-xo.html
Normally i aim for 300-400 and a warm dome on the jr before installing anything else
Can you please do a video on hot and fast, cooking of a steak. How much charcoal and vent opening
amazing timing. comes out Friday 7am est
I am a novice.
When starting the charcoal and bringing it to the ashed-over state, do I close the lid and wait for the highest temperature reading and then manipulate the vents to bring it down? For some reason, on this occasion, I’ve had trouble lowering the temperature and taking hours to come close to what I need.
Great job !
thanks
Can't wait to try this method
Hope you enjoy and find it works just as well for you
Awesome video ! Very helpful cheers
rob berne thanks for checking it out Rob. Much appreciated
Very informative. I have the gen 1 with the daisy wheel top cover. How much of a vent gap would you say your setting is compared to the gen 1?
I like daisy wheels, start with the bottom vent 100% and the daisy swung open. When the pit hits temp (i.e 250f) close the plates, install the grids, adjust the bottom vent door to 1-2 fingers width and close the daisy wheel to max open on the pedestals. As temp recovers start tightening up. Likely 1-2/8th of an inch visible open when all settled in
Great video as always.
I appreciate that
My joe is on order. can’t wait to start doing some of your recipie videos over in the uk!!
My question is if you wanted more charcoal for a longer smoke, do you adjust your vents differently?? Thanks
the vent settings work the same so long as your not overflowed to the point where air can’t reach the fire. the air flow restriction means only so much fire can get the air it needs to continue burning... this is true if there is 5lbs of nearby un-ignited lump or 15lbs of nearby lump
Hi Smoking Dad, I follow meathead's amazing ribs cooking technique for pulled pork and brisket: 225F at roughly 1hr15mins per pound. I cannot get the kamadobigjoe3 to get to 225F. Would be good in upcoming videos you showed how please!
Great video! at around 5min 45, you say you use the half moon deviders in a pizza pie shape config "until you get the heat in KJ that we want". Does that mean you recommend taking them out before grilling something as simple as burgers? or do you leave the stone devider in place?
This was super interesting to watch!
The Silly Kitchen with Sylvia thanks Sylvia. Much appreciated
Hi james thanks so much for the tips and tricks, i noticed your top vent was different to the old cast iron versions, how big of a gap would you recommend for a low and slow cook.
Cheers from Australia
i have since moved to 1 finger on the bottom and more air up top vs. the opposite approach as its more consistent with wind etc. for 270" and one finger its about 1/4" opening in the daisy approx
Weird situation today. All was going good until I noticed about 3.5 hrs into a pork shoulder that temps kept dropping even after several vent adjustments. Eventually took everything out and noticed all the KJ Big Block was pretty much ashed down. 😢 Was only cooking at 275 the entire time and it was a fresh basket at the beginning. Any idea why it all burned down so fast?? It's about 33⁰ outside today. Is that a factor?
awesome informative video.. thank you
Glad it was helpful! thanks Phillip