This is one of the reasons I watch your channel. As a new kamado owner, I spend a lot of time trying to figure out just what I should buy to help my cooks. Having someone with experience breaking this stuff down is immensely helpful. Thanks James!
Thanks for all these tips. On the Meater, I see you are a fan. I did my research and bought the single probe (Meater +). I've been really disappointed. It constantly drops out, and the connection experience on the app is hopeless. The cook times always feel too short and it always takes ages for the cooking data to load. I have a modern smart phone so that's not the problem Am I missing something?
We’ve just ordered our Kamodo Joe, after watching your recommendations, it should be with us in a few days ….I say we, it’s my partner who’s the BBQ tickler not me. …….but I do like mixing the rubs and sauces. We opted for the big Joe 3, we added a dojoe and looking into a joetiserie. Thank you for all the very useful advice, JT made our decision so much easier. We’ve been talking about getting a Joe for about 3 years and now things are back to normal we’ve taken the plunge.
Hi James. One of my top 5 now is cut resistant gloves. In August, I spent 4 hours at Emergency to get 6 stitches after cutting a finger with a sharp chef knife. I totally agree on the rib rack. Bought one a year ago and it is still in the cupboard in it’s original packaging. I guess that’s why we have Craigslist. Cheers.
Hehe. I have a set of Milwaukee level 5 that is now on my seldom used list. Hehe. Nitrile over top for handling food. Too much hassle. I just organized my cutting board setups better and built a mobile shelf unit on wheels where I store all my barbecue goodies and now I always have a good knife and a good cutting surface to use with confidence.
Quick thought/suggestion: If you have one of those rib racks already (seldom used Item #5), I use mine upside down on the bottom shelf of my grill table with all of my half-moon accessories, heat deflectors and I have Grill Grates, standing up with their flat edges down. Standing like books sort of in the slots. Saves space and safely stores my heat deflectors in case that's helpful to anyone. Another great video, thanks James! Happy Thanksgiving to everyone!
Also, one of the only times I’ve ever watched an ad that I wasn’t forced to watch, and actually enjoyed the ad as it was meaningful and informative and entirely appropriate--plus our plaid shirted guru has such a pleasant manner!
You answered my question especially after my husband said that he didn't think he needed the IKamand afterall. He really enjoyed the Meater Block that he used today for the first time when he was cooking Pork. The DoJoe is a big hit in my family. Thanks again!
Oh great. Bottom 5 and I get an iKammand yesterday. Our son-in-law had one for almost 2 years and like you, never used it. So he gifted his iKammand controller to me. First thing I did was let it update firmware. Thank you for that. I agree with you that the KJ is so stable that it really isn't needed. However, sometimes mysterious things happen to temp, like it takes off on its own after opening the lid and then I have to chase it back to desired temp. Or, a couple of times, it just wouldn't get hot enough. Anyway, I'm a tech junky so anxious to try it out. I also think that it might burn up ash tray wood chips faster. On the plus side. don't need to worry about getting back the exact vent setting after adding chips.
I couldn’t agree more on the bear claws. Literally haven’t touched mine in 2-3 years. I normally throw on some glove liners and a good set of nitriles and shred away by hand 👍🏻
@@SonicBoomC98 I agree. I was worried about how to carefully remove my beer can chicken from its perch. Using the bear claws worked perfectly as grabbers.
I've got a Jr. My must have is the grill basket. So much quicker to clean up from the last cook and keep a consistent temperature. Awesome piece of kit.
Good List, I agree with most things. However, I have a hard time convincing myself to spend nearly $200 on the gun to light my fires. It looks cool and I'm sure it does an amazing job, but so does alcohol and cotton balls and they are very inexpensive. Also, I have the fireboard 3 and absolutely love it. I have three young children so it is tough for me to have an entire day/night to keep an eye on a long cook, but with the wifi capability of the FIreboard 3 and blower, I can bring my kids to the zoo while also monitoring my temps, which is great! I've also really really been wanting to grab a soapstone; I just hear they are ultra-fragile and I'm worried about breaking it!! Also, I almost bought the Meater when it was on sale at Amazon about a week ago, however they seem to be having a TON of issues and I'm very hesitant to drop that much money for a probe that seems to have quality issues and tons of complaints from about their customer service.
its definitely not needed but i do enjoy it. And now that i have it, i can't go back lol. the soapstone i support with a grid most time to help reduce stress on it. i have three (big, classic and jr) with the oldest being 2 years and have not had an issue so i think if you're careful with them they are ok and they have a warranty just in case. i think most people (myself included) don't understand how they work. check out my review video on this as i bought the wrong one at first for what i thought it would do
I watched a video comparison on different starters the other day and the $15 Harbor Freight electric heat gun worked as well as some of the other devices. The only problem is that your hand is fairly near the heat source. A good set of grill gloves would probably solve that problem.
Pretty much agree with everything on your list, both good and bad. The exception is the briner buckets. We cure and cook a lot of corned beef, pastrami and Canadian Bacon. After trying several containers for the brine solution we settled on the brine buckets as best for us. I have a dedicated fridge for both wet and dry brining our meat. We have 3 with different volumes for different sized meat cuts. Enjoyed your video.
Thanks for the video. As a retired chef with over a decade in industry, I've found that you can get really good mileage out of some pretty affordable knives just by handling them really well. I agree with your assertions that a good chef's knife, a good boning knife, and then maybe (maaaayybeeee) a slicer should cover the vast majority of most people's uses. In terms of quality, I have a couple drop forged German knives, a couple high carbon Japanese knives, and a couple stamp forged cheapy things, all of which do a comparable job when cared for properly. A sharp knife should _never_ see the inside of a dishwasher, because the extreme changes in heat will warp and destroy the edge. After that, a good ceramic hone will keep a laser sharp edge on knives for a years with little to no support from a whetstone. I've got a Kumagoro and a Chicago Cutlery chef's knives, both of which can be made terrifyingly sharp with a ceramic hone (though I'm sure you can guess which will keep an edge longer). Finally, aside from my Kumagoro, my favorite knives are actually the Victorinox/Forschner knives. They are incredibly affordable, take and keep an edge pretty well, and will survive several years of hard living in a professional kitchen as shared knives. They aren't as fancy looking or quite as good quality as some of the bigger names, but cared for well they will serve a lifetime.
If the steel is at all decent, the hot water (which in a home shouldn't be above 170°F) couldn't ruin the temper or warp the edge; that would take at least 400°. However, having other dishes or utensils rub on the blade could obviously dull it, and the more caustic detergent could pit the steel, and of course anything with a rubber or wooden handle shouldn't be subjected to hot water for long periods of time as that will ruin it. All that to say the hot water in the dishwasher isn't the problem but still, like you said, you should just hand-wash your knives
good evening James, i have been writing to Santa like every day and i am hoping that Santa has listened to my constant nagging...... i want to buy the the soapstone....question---do i buy 2 halves or one complete round soapstone. which in your opinion is more useful in the long run?..... thanks and i have been bing watching your channel trying to learn as much as possible......
the round stone has a gap so won't be idea for pizza unless the Joe Jr stone which is a circle. i would start with one and see how you are using it to decide if the second is needed. it helps when doing lots of smash burgers
For #1 I agree the joetisserie takes it (with the napoleon basket for wings…), but I’m on the fence with the torches. I use a Flamer’s brand starter in the ash drawer, and let it do it’s magic from under the coals. It works almost as well as a charcoal chimney. A lot less fun, but I usually have the coals ready and clean smoke within 20 minutes. I wasn’t able to convince my wife that I needed a 400k btu flamethrower to do the same, BUT knowing that there is a tamer ‘sous-vide’ version that can be used to perfectly crisp up/finish her steaks may help lead to me getting to experience the fun side of lighting the fire! I’ve got a cast iron griddle for searing and it is very well seasoned, so it does the trick. I think having either a well seasoned cast iron griddle (solid, not a grate) OR a stone is necessary, but not both, and completely agree that you don’t need any other surface beyond these-and the grill expander/stacker. Cast iron requires a bit of maintenance, but once it’s well seasoned it is a joy to use. I did have a pizza stone, but it broke…too much contact with my cast iron stuff… I couldn’t agree more on the thermometers, those two are the best for our purposes (One/Mk4 and Meater)…the meater pretty much guarantees a perfect chicken, every time. Spatch-cooked, beer-can, roasted, rotisserie, take your pick. It is almost as if it is cooking it for me. And rotisserie rib roast. Or lamb. Joetisserie+Meater should be a standard combo pack. Cast iron dutch ovens are up there for me, we do lots of stews and chili and braised beef dishes and these are handy to do it all. I’m sure a ceramic coated one would do just as well, but cast iron never fails me so I’m hooked. And the flip side, the fans/temp controllers-once you’ve got a kamado figured out these really serve no purpose. My kamado will keep a temp within about 10-15 degrees of target for 12 hours solid once it’s dialed in, without the fan/temp controller connected. My high end kitchen oven temps will vary +/- 30 degrees. On the Meater, the Kamado temperature graph always looks smooth, like a line, the kitchen oven looks like a roller coaster. The kamado temp controller will work very well (I’ve got a Fireboard unit and fan and it is 100% functional and does exactly what it is supposed to do…), but it will require you to choke off the airflow more than you normally would, allowing the fan to add air once the temperature drops. The end result is a graph that looks a bit more like a roller coaster, and in my limited experience dirty smoke flavour… also, on a 12 hour cook, 225 target temp, the temp controller/fan burned through the entire basket of coal, completely dusted it. Without it, I can usually get a full 16 hours at 225. Have you tried making a stir fry on a wok! This was something new for me on the grill, wasn’t any better or worse than stir fry cooked on the stove in terms of flavour but i don’t get to use INFERNO mode on the stove inside….
I’m so excited to hear your thoughts on kitchen knives! As an avid knife collector and enthusiast, I love hearing other people’s opinions and perspectives on my favorite kitchen tool.
Hi James. I own the KJ Jr. and I use a aluminum pie plate for a drip pan. Fits perfectly and costs pennies and when you are done just throw it away. No clean up! But for the bigger Joe's those drip pans are the solution.
For easy fire lighting, you really need to check out the Vision Komado style grill. Has a mail slot style door, you can slide in an electric starter, or torch right under the charcoal.
100% agree hat for knife choices, the first 2 two are are a must. I love my Hollow Edge Santoku Knife tho. For fine prep work and NEVER for cutting meat. The long slicer is great for carving birds and brisket and family style situations. Nice to have, not need.
Thanks again for a very informative video. I am kinda surprised the slow roller didn’t count as an accessory. It does only come with the series 3 and you don’t need to use it with every cook. I look forward to every one of your videos. I love this channel and the content you provide.
The SloRoller was designed to fit and work best in Gen3 KJs which have a 4" higher hood. It will install in Gen 1 & 2s but not properly and does not like being coated in grease.
I bought some heat resistant gloves several years ago, and I'm so happy I did. I use them to move hot items like my Lodge cast iron pizza pan. By the way I use this pizza pan as a deflector on my Broil King Bubba Keg Kamado grill -- most of the time. However, when I do use the cast iron pan for what it was made for, people love the pizzas. We bought takeout pizza boxes so friends and family can take the leftovers home. I don't put the pizzas directly on the cast iron pizza pan since it gets too hot. I put the pizza on parchment paper then on an aluminum pizza pan then on the cast iron pan. I get great results each time. I also use hardwood pellets (blend of different woods).
Hi again James, I so like you're being honest and to the point. I have a SS meat shredder used it only 2 times and it sits in a draw ( got me too) I did right out the gate get the soap stone (only half at this time.) I love it and was thinking it would make a great pizza stone as well. That being said you did not comment on the DoJoe. I have a 14" pizza stone someone gave me and so far have been happy with that. Is there a difference in taste DoJoe vrs pizza stone. I was able to cook 6 pizza in a short time (8 minutes each). The small group could not eat the pizza faster than I could cook them. It would be nice to have a segment on knives. I went with the large drip pan but have not had an occasion to use it yet, only had it for 5 days. So time will tell.
When I first got my Kamado Joe, I went overboard with the accessories and got several of the items you listed on your video. It has been several years now since I have used my cast iron grill or the rib rack on any of my cooks. I view them as a waste of my time. I enjoy your videos, keep them coming. Take Care and Thanks
Nice summary. As a 2 year Kamado Joe user I can only agree with this list! Too bad the grill gun is hard to get in EU.... that or I'm looking in the wrong places. I don't have a soap stone though and that is one accessory I'll be looking into. PS: looking forward to that whole episode on knives! You can spin off a whole new TH-cam universe with only knive-videos [besides cat videos] so why not one extra from a Kamado BBQ perspective? 😁
My soapstone is my least used accessory. Its a lot of effort to light up the grill to cook something I can use a pan for. Prefer other things like a steak or burger on grill grates
I find good knives are required as I am a cook and a hunter. A knife must be sharp and hold its edge and I have a number of styles to use for different tasks, cheap knives don't hold up to heavy us, buy good stuff the first time.. I love my rotisserie, grill grates and my cast iron. I cover my defectors with aluminum foil and recycle it after a number of cooks. I use both instant thermometer, meat thermometer and fire thermometer. I do use a fire controller for the overnight cooks because it will awake me if the fire needs help. I too have a two tier rack system for cooking more food at once. Yea the rib rack and meat pullers are not all that great. I finding that I will replace some items as newer and better design items come out. I looking at getting a ash basket to replace my ash rack, a Su-Vgun to replace my basic LP torch. Thanks for the videos.
I prefer lying ribs flat, too, but I recently dusted off that old rib rack so I could easily fit 4 racks of baby backs on my pellet grill. They turned out, great, too. I used them often on my WSM, years ago when I had multiple things going at the same time. I've been bingeing your videos today, particularly your offset playlist. I've never used an offset. Quite interesting.
I know I'm going to get a lot of hate for this, but the Meator rates at the top of things i wish i hadn't bought. I just seem to have no luck keeping a connection, and i can't regain it again! (It will always regain connection once the cook is over though😂) Meator and my local bbq store have been amazing about it. They both have given me another probe to try, and Meator's customer service has even spent hours on the phone with me during a cook trying to help me with the connection! A big thumbs up for that!!! But with that said, the thermometer thats in my top 5 is the webber I-Grill! It might be wired, but always works like a charm!!
Here are some instructions that they sent me to try... pasted below, might help? it sounds like your probes may be paired directly to your phone rather than your Block. May I ask you to try the following steps to reset your MEATER Block? We recommend unpairing the Block from the app before trying these steps, but it's not required Turn off Bluetooth on our smart device. Make sure all 4 of the probes are docked in the Block. Start the Block in Standalone Mode. Hold down the Settings button (the gear icon) for 10-15 seconds until the "Erase All Settings?" notification appears, and select "Yes." Start your Block in Standalone Mode again, and wait for the check mark to appear next to all 4 probes. Enable Bluetooth on your smart device, then start the Block in WiFi Mode to connect to the app.
Here in Australia, a lot of the accessories are not stocked. I was after the IKamand for a long time. Ended up getting the Smart Fire control for clasic2 and am very happy with that with monitoring the cook from the comfort of my computer. One accessory that I purchased was the pizza stone and it has never come out of it's packaging in over 3 years. The Joe rotisserie I have used several times and are happy with that.
I have watched many of your videos and have learned and practiced the basics as well as enjoy the candid openness about opinions of yours that evolve with time and experiences. I too agree that the temperature control of my Classic Joe III is so incredibly easy to set and rely on that there is no need for the IKamand temperature controller. I love the Joe Tisserie and the soap stones of which I have two in hopes of using them to do pizzas bakes in around 16" dia. I will let you know how this worked for me. Thank you and your family for indulging your love of grilling.
I'd say coal igniters whether gas or electric are a waste of money. Just drop in a single firestarter wood curl, take off the top vent and the kamado will be operational in 15 minutes. Drip pans, you can literally buy thousands of disposable aluminium trays for that money and just place these right on top of the plate setter instead of requiring some spacing contraption. Bear claws, yes! Absolute waste of money. The rib rack is a great way to enlarge your cooking area when doing low and slow, however it is best to skip a slot between two rib strips. You can also turn it around to serve as a rest for a roast, allowing you to sear it on all possible sides and not roll over.
Soapstone cleans perfectly and effortlessly if you put it in your oven when you you use the self clean. All you have to do is brush off some adhes and voilà, a clean stone!
I think the fan controllers are a good beginners tool. helps create confidence and helps smooth out the learning curves. but i have not used mine (well it did die) in over 6 years. but in the beginning it was a great peace of mind tool until i could gain the knowledge and experience on manning my own vents. now after 15 years i can pretty much set my BGE's to a spot and walk away and come back and its right where i wanted it. but i agree, the fans are not needed and quite expensive!!!
Temp probes and good heat resistant gloves are my most often used items. Exception being those goofy stub-fingered Geekhom gloves - what’s the purpose of the stubby fingers, other than to prevent a good grip??? I’m not as big of a Joetisserie fan as I thought I’d be. May just need to force myself to use it more often. Keep up the good work, James!
I just won a Joe Jr. a few weeks ago in a raffle I didn't even know I was entered in to. I love it, but it is very low. My suggestion is not so much an accessory as an add-on that really makes it more comfortable to use. I bought the stand for the Joe Classic and the Joe Jr. stand nests perfectly in to it and is very stable. It raises the Joe Jr. to the perfect height and has the added benefit of converting the original assembly to a roll around stand. The only thing I might do for a little extra insurance is to get some heavy duty stay straps and make sure the two stands are locked solidly together.
Hey James, I have the same items that you have and I found myself doing the same as you do. Some of the same things that I bought I only used one time and never again. I also found that I only use the same three knives as you mentioned. Thanks for your very informative videos. I have learned a lot from you. Keep it up.
I have to say..I am so glad you are giving me (us) advise - I often buy what I believe will work,. I just got the Joe JR (I was going to buy the Joe 2 plus)... I am so happy to unbox my tiny Joe Jr today !.. Now.. I only have to worry my UPS delivery man not coming back.. and taking away my Kamado back--- or any of the other UPS guys showing up!. The UPS delivery man was elated and told me about the green egg ..etc and stated the Joe Jr was better and on his sight. At the UPS depot, the UPS guys while loading my Kamado wanted to deliver my Kamado JR- as per my Ups driver- I told him about the the dutch lady and her wares. I believe Kamado and the dutch Lady will be making some sales in the upcoming weeks!. All said , I wanted to let you know,; your reviews are taken seriously, and I wanted to thank you for the all the uploaded information to date, it is appreciated.
Couldn't agree more about the fan units. I bought a thermowork billows unit when I first got my kamado. Used it 3 times and haven't touched it since. Once I understood the vents, I can trust my kamado with overnight cooks with no worries.
Another very practical and informative video. It’s very clear you are knowledgeable about the bbq world and use of kamado style cookers, and you enjoy sharing your experiences both good and bad. A couple of things I use regularly is some bbq high temp gloves that extend to my elbows. As you know with the BGE, at high temps if you don’t properly open the lid, fire will rush up and out of the cooker. That’s happened to me a couple of times and save me from some burns on my arms. The other is just a cheep 4 in or so paint brush I use to help clean my BGE.
Spot on. I’ve made a number of the same mistakes. Ordering the Grill Gun now though. Hoping with a faster startup I’ll used the KJ more often during the week.
You're a real 'Go-To' in terms of informative videos, mate. As a new KJ Classic II owner, I really value your contribution to all of us likeminded BBQ freaks! Bravo.
I used my thermostatic controller on my KJ as "insurance" on overnight cooks. It's always within 5 degrees, and I sleep really well! Admittedly, I only use it for overnight cooks, but I do use it!
Thank you for doing this video. Ive only had my Kamado for a little over a month and the temptation to buy all the accessories or the “cool” looking things has been high. I appreciate the section on knives, it is an often over looked area. Im a cheesemaker and even in that line of work knives aren’t given the due they deserve.
I just received my Kamado Joe on Friday. I cooked some pork tenderloins on it and they turned out pretty good. Just learning how to use it to get what I want is gonna take a little time but this channel is definitely helping me out.
I know you've covered Cold Weather once before in comparison to cooking in warm weather, but how about a vid on prepping for cold weather. Do you preheat with a small fire before going big? Do you need more fuel because of heat loss? How much longer to preheat?
I have a rib rack, and have used it for ribs on their side when cooking for a crowd. While that hasn't been a thing for a couple of years it's probably number 6 for my top 5.
I too would like to see more info on knives. My wife got me several Zwilling knives and I’ve been very pleased with them. As a side note, my new Smoking Dad hoodie and shirt arrived yesterday just in time for a Florida “cold snap.” Great quality items!
Just got my first big Joe series three and love the channel. But as a chef mainly in the kitchen and not outside on the smoker/grill do you have any quick tips to start and also a video on gloves (best to use)? As something I’ve never looked into
I purchased a Big Joe 1 this week with a few accessories. Sloroller, grill expander, charcoal basket, Smoke Ware chimney cap (is that one on your Jr? Like it?) and a DoJoe that was cancelled due to stock. Maybe a second chance to research? Right now I see your link to "Is the dojoe worth it?". For those who have, or want a Grill Gun, you can refill your 1lb. lp tanks from your 20lb tanks with an inexpensive fitting. I have 3ea. 1lb tanks in cycle. Wait for two empties then refill. Mine are used for work more than cooking. Hopefully Big Joe inspires more balance in life!
Lots of useful info here! The 1 surprise was the rib rack….I’ve often wondered if they would be worth the cost. But the way ribs have gone up in price, I may never be able to afford another pack!
I absolutely love my dalstrong knives. I bought the gladiator series block and set a few years back and they're still as sharp as they were when new. My friend butchered an entire deer with one and he said it made quick work of it!
In looking quickly at the Meater and one its competitors CHEF iQ Sense Smart Wireless Meat Thermometer, one thing jumped out at me. Looks like the maximum ambient temperature the CHEF iQ can handle is about 200° hotter than the maximum the Meater can handle. Curious if you have tried the CHEF iQ and still prefer the Meater despite the maximum temp difference.
I agree with most of what you've said, but I personally would put good knives at the top of the list as the most important thing to have. An often overlooked but very important tool is a good set of tongs. Or 2. Maybe 5 just to be sure.
Great video! Grateful I found your channel when I began my deep dive into Kamado grill research. Just purchased my first kamado joe 2 and have been itching to get my hands on some accessories. This video was extremely informative, practical, and the timing couldn’t be better. Soapstone here I come! Thanks!
I definitely need a good knife as well as a nice large cutting board for larger brisket. As always thank your for the info and keep up the great work, I have all the guys at work hooked on your videos so keep them coming!
hi james! im new to kamado and recently bought a rib rack and cooked with it. like you said it doesn’t develop a good bark. would rather lay it flat on the grate. thanks and loved your channel👌🏽
Love the video. I think that one of least useful pieces of equipment is the wooden grill cleaners. I think that it was a great marketing tool. Thought that being able to burn and customize the position of the grooves would be ideal but it causes more problems than it solves. Better to use the regular grill brushes to remove the debris from the grill.
The bear claws I use for lifting/rotating roasts or holding the bulk of a roast while I slice with the other hand. I guess thwy are not necessary. The rib rack I have used with great success many times, I was shocked that was on the list. Now your rack looks like the insert for a roasting pan. I also use my roasting pan insert as a rib rack for full sized ribs and a shorter rib rack for baby backs. In my opinion torches are unecessary and gimmicky, unless you are in a serious rush at a competition. Cheers
I go to flea markets and buy old wood handle knives. Sharpen them up and use until I can’t use anymore. Some are great and some go in the trash. Learned this years ago from a butcher I worker for. He had some expensive knives he never touched an his main set he bought on the super cheap.
Spot on, as usual. I too tend to grab a chunk of cooking wood to drape my ribs over if they’re a bit too long to fit at first. Great little trick that made my friends giggle a bit. Whatever works right?
Great top 5 list. I already have 2 of your top 5. A knife video would be great Best first and best bang for your money knife as a second choice for those that can no afford $100 dollar knife. Great video James.
I was using forks to pull barbecued meat. I bought the stainless steel claws that have round tines. I now use them every time I pull meat. I also use them to lift large cuts. I have a question about the Dalstrong knives. I was excited about them as I've seen you and Guga both use them. The Amazon reviews aren't quite as rosy, however. I've seen several folks who have experienced blade breakage.
Global, Shun, Wusthof are the staples of the industry. If you own a honing rod and know how to use it perfectly and are skilled at sharpening knives the lower rockwell rating is well suited for people comfortable with this. Dalstrong was created from a guy that lives about an hour from me and i like a lot of what they are doing. They use good quality steel (either german or Japanese) are made in the knife and scissor capitol of the world (in china, just like this computer I am writing on) and have outstanding customer service and prices up to 70% less than some of the big three i mentioned. I am not going to say they are better/the best ... i am not qualified on knives enough to say that. I will say after going though nearly half dozen brands i finally had a good experience and a year later they all perform like new and i enjoy using them so would i recommend to a family member? absolutely
Great video - Question on the Smokeware drip pans. What have you found as the best way to clean these after a cook? I agree they keep the slow roller clean, but I have fought many battles after my cooks trying to clean these. Also, a video on knives would be interesting. I tend to go cheap on knives as I feel I haven't found one that doesn't need to be replaced/sharpened after a short period of time. Also, would love to know if you have any tips on how you clean things and store them when done?
I'm a homebrewer and I've found that Powdered Brewers Wash (PBW) is excellent for cleaning grill grates and pans. My "go-to" to clean my rotisserie parts, which have lots of nooks and crannies. It's a tad pricey in smaller quantities, but a little goes a long way. A few hours soak in it and just about everything wipes off with a wet sponge or paper towel. Easy, Peasy!
Thanks James. Agree need a good knife video. I splurged on Dalstrong slicer and boning/breaking knife. Been great combo for me. I still can’t bring myself to the splurge for the meater probes. Do you “see” any issues with wires through the door opening? Seem the gasket hugs them to keep sealed? Thanks for all the great content.
I am definitely interested in a knife video. Definitely missing a quality knife in my tool set. What also would be great to know is your maintenance process. How you store them and keep them sharp and ready for use.
the spots aren't for sale... i appreciate a sponsor deleting the ads but that doesn't have a change on top 5 or bottom 5 unless it happed to be on of the products that deserved to be in that spot regardless
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
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
This is one of the reasons I watch your channel. As a new kamado owner, I spend a lot of time trying to figure out just what I should buy to help my cooks. Having someone with experience breaking this stuff down is immensely helpful. Thanks James!
Thank-you, cheers
Thanks for all these tips. On the Meater, I see you are a fan. I did my research and bought the single probe (Meater +). I've been really disappointed. It constantly drops out, and the connection experience on the app is hopeless. The cook times always feel too short and it always takes ages for the cooking data to load. I have a modern smart phone so that's not the problem Am I missing something?
@@simonmarks8819same here. Throw the meater out and bought thermoworks smoke. That works ons on radiofrequencty instead of bluetooth check that out
We’ve just ordered our Kamodo Joe, after watching your recommendations, it should be with us in a few days ….I say we, it’s my partner who’s the BBQ tickler not me. …….but I do like mixing the rubs and sauces. We opted for the big Joe 3, we added a dojoe and looking into a joetiserie. Thank you for all the very useful advice, JT made our decision so much easier. We’ve been talking about getting a Joe for about 3 years and now things are back to normal we’ve taken the plunge.
Hi James. One of my top 5 now is cut resistant gloves. In August, I spent 4 hours at Emergency to get 6 stitches after cutting a finger with a sharp chef knife. I totally agree on the rib rack. Bought one a year ago and it is still in the cupboard in it’s original packaging. I guess that’s why we have Craigslist. Cheers.
Remember the gloves are cut resistant not cut proof.
Thank-you, cheers
Hehe. I have a set of Milwaukee level 5 that is now on my seldom used list. Hehe. Nitrile over top for handling food. Too much hassle. I just organized my cutting board setups better and built a mobile shelf unit on wheels where I store all my barbecue goodies and now I always have a good knife and a good cutting surface to use with confidence.
I can beat that. Mine is 6 years old and still in the cabinet. LOL.
Quick thought/suggestion: If you have one of those rib racks already (seldom used Item #5), I use mine upside down on the bottom shelf of my grill table with all of my half-moon accessories, heat deflectors and I have Grill Grates, standing up with their flat edges down. Standing like books sort of in the slots. Saves space and safely stores my heat deflectors in case that's helpful to anyone. Another great video, thanks James! Happy Thanksgiving to everyone!
happy thanksgiving
That is exactly what I use mine for too!
Thanks for the tip!
Also, one of the only times I’ve ever watched an ad that I wasn’t forced to watch, and actually enjoyed the ad as it was meaningful and informative and entirely appropriate--plus our plaid shirted guru has such a pleasant manner!
It’s either plaid or Hawaiian shirts 😂
hahaha thanks ... while i will try to do more of these ads they aren't for sale for anyone / crap. we like these grilling oils so it was a natural fit
You answered my question especially after my husband said
that he didn't think he needed the IKamand afterall. He really enjoyed the
Meater Block that he used today for the first time when he was cooking
Pork. The DoJoe is a big hit in my family. Thanks again!
Thank-you, cheers
Everyone falls for the wolverine claws gimmick. Everyone. 🤣
Oh great. Bottom 5 and I get an iKammand yesterday. Our son-in-law had one for almost 2 years and like you, never used it. So he gifted his iKammand controller to me. First thing I did was let it update firmware. Thank you for that. I agree with you that the KJ is so stable that it really isn't needed. However, sometimes mysterious things happen to temp, like it takes off on its own after opening the lid and then I have to chase it back to desired temp. Or, a couple of times, it just wouldn't get hot enough. Anyway, I'm a tech junky so anxious to try it out. I also think that it might burn up ash tray wood chips faster. On the plus side. don't need to worry about getting back the exact vent setting after adding chips.
thank-you, cheers
I couldn’t agree more on the bear claws. Literally haven’t touched mine in 2-3 years. I normally throw on some glove liners and a good set of nitriles and shred away by hand 👍🏻
Thank-you, cheers
I just them to pick up things sometime
@@SonicBoomC98 I agree. I was worried about how to carefully remove my beer can chicken from its perch. Using the bear claws worked perfectly as grabbers.
I recently started doing this myself. Much easier!
I've got a Jr. My must have is the grill basket. So much quicker to clean up from the last cook and keep a consistent temperature. Awesome piece of kit.
Thank-you, cheers
Good List, I agree with most things. However, I have a hard time convincing myself to spend nearly $200 on the gun to light my fires. It looks cool and I'm sure it does an amazing job, but so does alcohol and cotton balls and they are very inexpensive. Also, I have the fireboard 3 and absolutely love it. I have three young children so it is tough for me to have an entire day/night to keep an eye on a long cook, but with the wifi capability of the FIreboard 3 and blower, I can bring my kids to the zoo while also monitoring my temps, which is great!
I've also really really been wanting to grab a soapstone; I just hear they are ultra-fragile and I'm worried about breaking it!! Also, I almost bought the Meater when it was on sale at Amazon about a week ago, however they seem to be having a TON of issues and I'm very hesitant to drop that much money for a probe that seems to have quality issues and tons of complaints from about their customer service.
I use weed torch with a 20lbs propane tank but starts a great bonfire, coal Barbaque and kills weeds. It’s also cheaper
its definitely not needed but i do enjoy it. And now that i have it, i can't go back lol. the soapstone i support with a grid most time to help reduce stress on it. i have three (big, classic and jr) with the oldest being 2 years and have not had an issue so i think if you're careful with them they are ok and they have a warranty just in case.
i think most people (myself included) don't understand how they work. check out my review video on this as i bought the wrong one at first for what i thought it would do
My soapstone developed a 4 inch crack one day, but the crack has never increased and no performance degradation.
@@johnmark4260 they will warranty that
I watched a video comparison on different starters the other day and the $15 Harbor Freight electric heat gun worked as well as some of the other devices. The only problem is that your hand is fairly near the heat source. A good set of grill gloves would probably solve that problem.
Pretty much agree with everything on your list, both good and bad. The exception is the briner buckets. We cure and cook a lot of corned beef, pastrami and Canadian Bacon. After trying several containers for the brine solution we settled on the brine buckets as best for us. I have a dedicated fridge for both wet and dry brining our meat. We have 3 with different volumes for different sized meat cuts. Enjoyed your video.
Anyone else see the dirty char on the scallops 😂
Thanks for the video. As a retired chef with over a decade in industry, I've found that you can get really good mileage out of some pretty affordable knives just by handling them really well. I agree with your assertions that a good chef's knife, a good boning knife, and then maybe (maaaayybeeee) a slicer should cover the vast majority of most people's uses. In terms of quality, I have a couple drop forged German knives, a couple high carbon Japanese knives, and a couple stamp forged cheapy things, all of which do a comparable job when cared for properly. A sharp knife should _never_ see the inside of a dishwasher, because the extreme changes in heat will warp and destroy the edge. After that, a good ceramic hone will keep a laser sharp edge on knives for a years with little to no support from a whetstone. I've got a Kumagoro and a Chicago Cutlery chef's knives, both of which can be made terrifyingly sharp with a ceramic hone (though I'm sure you can guess which will keep an edge longer). Finally, aside from my Kumagoro, my favorite knives are actually the Victorinox/Forschner knives. They are incredibly affordable, take and keep an edge pretty well, and will survive several years of hard living in a professional kitchen as shared knives. They aren't as fancy looking or quite as good quality as some of the bigger names, but cared for well they will serve a lifetime.
If the steel is at all decent, the hot water (which in a home shouldn't be above 170°F) couldn't ruin the temper or warp the edge; that would take at least 400°. However, having other dishes or utensils rub on the blade could obviously dull it, and the more caustic detergent could pit the steel, and of course anything with a rubber or wooden handle shouldn't be subjected to hot water for long periods of time as that will ruin it. All that to say the hot water in the dishwasher isn't the problem but still, like you said, you should just hand-wash your knives
good evening James, i have been writing to Santa like every day and i am hoping that Santa has listened to my constant nagging...... i want to buy the the soapstone....question---do i buy 2 halves or one complete round soapstone. which in your opinion is more useful in the long run?..... thanks and i have been bing watching your channel trying to learn as much as possible......
the round stone has a gap so won't be idea for pizza unless the Joe Jr stone which is a circle. i would start with one and see how you are using it to decide if the second is needed. it helps when doing lots of smash burgers
I’m going to check out these compound butters.
Cast iron is fine to wash with soap as long as the soap doesn’t have lye in it. That’s an old myth
thanks for sharing
Cast iron is trash.
And you just saved me some money. I took advantage of the black Friday sale and joined the KJ family. Thanks!
Thank-you, cheers
For #1 I agree the joetisserie takes it (with the napoleon basket for wings…), but I’m on the fence with the torches. I use a Flamer’s brand starter in the ash drawer, and let it do it’s magic from under the coals. It works almost as well as a charcoal chimney. A lot less fun, but I usually have the coals ready and clean smoke within 20 minutes. I wasn’t able to convince my wife that I needed a 400k btu flamethrower to do the same, BUT knowing that there is a tamer ‘sous-vide’ version that can be used to perfectly crisp up/finish her steaks may help lead to me getting to experience the fun side of lighting the fire!
I’ve got a cast iron griddle for searing and it is very well seasoned, so it does the trick. I think having either a well seasoned cast iron griddle (solid, not a grate) OR a stone is necessary, but not both, and completely agree that you don’t need any other surface beyond these-and the grill expander/stacker. Cast iron requires a bit of maintenance, but once it’s well seasoned it is a joy to use. I did have a pizza stone, but it broke…too much contact with my cast iron stuff…
I couldn’t agree more on the thermometers, those two are the best for our purposes (One/Mk4 and Meater)…the meater pretty much guarantees a perfect chicken, every time. Spatch-cooked, beer-can, roasted, rotisserie, take your pick. It is almost as if it is cooking it for me. And rotisserie rib roast. Or lamb. Joetisserie+Meater should be a standard combo pack.
Cast iron dutch ovens are up there for me, we do lots of stews and chili and braised beef dishes and these are handy to do it all. I’m sure a ceramic coated one would do just as well, but cast iron never fails me so I’m hooked.
And the flip side, the fans/temp controllers-once you’ve got a kamado figured out these really serve no purpose. My kamado will keep a temp within about 10-15 degrees of target for 12 hours solid once it’s dialed in, without the fan/temp controller connected. My high end kitchen oven temps will vary +/- 30 degrees. On the Meater, the Kamado temperature graph always looks smooth, like a line, the kitchen oven looks like a roller coaster. The kamado temp controller will work very well (I’ve got a Fireboard unit and fan and it is 100% functional and does exactly what it is supposed to do…), but it will require you to choke off the airflow more than you normally would, allowing the fan to add air once the temperature drops. The end result is a graph that looks a bit more like a roller coaster, and in my limited experience dirty smoke flavour… also, on a 12 hour cook, 225 target temp, the temp controller/fan burned through the entire basket of coal, completely dusted it. Without it, I can usually get a full 16 hours at 225.
Have you tried making a stir fry on a wok! This was something new for me on the grill, wasn’t any better or worse than stir fry cooked on the stove in terms of flavour but i don’t get to use INFERNO mode on the stove inside….
Thank-you, cheers
I’m so excited to hear your thoughts on kitchen knives! As an avid knife collector and enthusiast, I love hearing other people’s opinions and perspectives on my favorite kitchen tool.
Thank-you, cheers
Hi James. I own the KJ Jr. and I use a aluminum pie plate for a drip pan. Fits perfectly and costs pennies and when you are done just throw it away. No clean up! But for the bigger Joe's those drip pans are the solution.
Thank-you, cheers
For easy fire lighting, you really need to check out the Vision Komado style grill. Has a mail slot style door, you can slide in an electric starter, or torch
right under the charcoal.
thank-you, cheers
100% agree hat for knife choices, the first 2 two are are a must. I love my Hollow Edge Santoku Knife tho. For fine prep work and NEVER for cutting meat. The long slicer is great for carving birds and brisket and family style situations. Nice to have, not need.
Thank-you, cheers
Thanks again for a very informative video. I am kinda surprised the slow roller didn’t count as an accessory. It does only come with the series 3 and you don’t need to use it with every cook.
I look forward to every one of your videos. I love this channel and the content you provide.
Thank-you, cheers
The SloRoller was designed to fit and work best in Gen3 KJs which have a 4" higher hood.
It will install in Gen 1 & 2s but not properly and does not like being coated in grease.
I bought some heat resistant gloves several years ago, and I'm so happy I did. I use them to move hot items like my Lodge cast iron pizza pan. By the way I use this pizza pan as a deflector on my Broil King Bubba Keg Kamado grill -- most of the time. However, when I do use the cast iron pan for what it was made for, people love the pizzas. We bought takeout pizza boxes so friends and family can take the leftovers home. I don't put the pizzas directly on the cast iron pizza pan since it gets too hot. I put the pizza on parchment paper then on an aluminum pizza pan then on the cast iron pan. I get great results each time. I also use hardwood pellets (blend of different woods).
Thank-you, cheers
Hi again James, I so like you're being honest and to the point. I have a SS meat shredder used it only 2 times and it sits in a draw ( got me too) I did right out the gate get the soap stone (only half at this time.) I love it and was thinking it would make a great pizza stone as well. That being said you did not comment on the DoJoe. I have a 14" pizza stone someone gave me and so far have been happy with that. Is there a difference in taste DoJoe vrs pizza stone. I was able to cook 6 pizza in a short time (8 minutes each). The small group could not eat the pizza faster than I could cook them. It would be nice to have a segment on knives. I went with the large drip pan but have not had an occasion to use it yet, only had it for 5 days. So time will tell.
Thank-you, cheers
yes i found it tastes a few % better but it also damages the bottom gasket ... if it had a gasket to protect the grill i would recommend more
When I first got my Kamado Joe, I went overboard with the accessories and got several of the items you listed on your video. It has been several years now since I have used my cast iron grill or the rib rack on any of my cooks. I view them as a waste of my time. I enjoy your videos, keep them coming. Take Care and Thanks
Thank-you! Cheers
Nice summary.
As a 2 year Kamado Joe user I can only agree with this list! Too bad the grill gun is hard to get in EU.... that or I'm looking in the wrong places.
I don't have a soap stone though and that is one accessory I'll be looking into.
PS: looking forward to that whole episode on knives! You can spin off a whole new TH-cam universe with only knive-videos [besides cat videos] so why not one extra from a Kamado BBQ perspective? 😁
Thank-you, cheers
My soapstone is my least used accessory. Its a lot of effort to light up the grill to cook something I can use a pan for. Prefer other things like a steak or burger on grill grates
I find good knives are required as I am a cook and a hunter. A knife must be sharp and hold its edge and I have a number of styles to use for different tasks, cheap knives don't hold up to heavy us, buy good stuff the first time.. I love my rotisserie, grill grates and my cast iron. I cover my defectors with aluminum foil and recycle it after a number of cooks. I use both instant thermometer, meat thermometer and fire thermometer. I do use a fire controller for the overnight cooks because it will awake me if the fire needs help. I too have a two tier rack system for cooking more food at once. Yea the rib rack and meat pullers are not all that great. I finding that I will replace some items as newer and better design items come out. I looking at getting a ash basket to replace my ash rack, a Su-Vgun to replace my basic LP torch. Thanks for the videos.
Thank-you, cheers
Thanks! I was so confused on what accessories I needed till I watched your video!
Thank-you, cheers
I prefer lying ribs flat, too, but I recently dusted off that old rib rack so I could easily fit 4 racks of baby backs on my pellet grill. They turned out, great, too. I used them often on my WSM, years ago when I had multiple things going at the same time. I've been bingeing your videos today, particularly your offset playlist. I've never used an offset. Quite interesting.
Agree 100% on the claws. Used them 1/2 a time.
I know I'm going to get a lot of hate for this, but the Meator rates at the top of things i wish i hadn't bought. I just seem to have no luck keeping a connection, and i can't regain it again! (It will always regain connection once the cook is over though😂) Meator and my local bbq store have been amazing about it. They both have given me another probe to try, and Meator's customer service has even spent hours on the phone with me during a cook trying to help me with the connection! A big thumbs up for that!!!
But with that said, the thermometer thats in my top 5 is the webber I-Grill! It might be wired, but always works like a charm!!
Here are some instructions that they sent me to try... pasted below, might help?
it sounds like your probes may be paired directly to your phone rather than your Block. May I ask you to try the following steps to reset your MEATER Block?
We recommend unpairing the Block from the app before trying these steps, but it's not required
Turn off Bluetooth on our smart device.
Make sure all 4 of the probes are docked in the
Block.
Start the Block in Standalone Mode.
Hold down the Settings button (the gear icon) for 10-15 seconds until the "Erase All Settings?"
notification appears, and select "Yes."
Start your Block in Standalone Mode again, and
wait for the check mark to appear next to all 4
probes.
Enable Bluetooth on your smart device, then start the Block in WiFi Mode to connect to the app.
Here in Australia, a lot of the accessories are not stocked. I was after the IKamand for a long time. Ended up getting the Smart Fire control for clasic2 and am very happy with that with monitoring the cook from the comfort of my computer. One accessory that I purchased was the pizza stone and it has never come out of it's packaging in over 3 years. The Joe rotisserie I have used several times and are happy with that.
Thank-you, cheers
I have watched many of your videos and have learned and practiced the basics as well as enjoy the candid openness about opinions of yours that evolve with time and experiences. I too agree that the temperature control of my Classic Joe III is so incredibly easy to set and rely on that there is no need for the IKamand temperature controller. I love the Joe Tisserie and the soap stones of which I have two in hopes of using them to do pizzas bakes in around 16" dia. I will let you know how this worked for me. Thank you and your family for indulging your love of grilling.
Thank-you, cheers
I'd say coal igniters whether gas or electric are a waste of money. Just drop in a single firestarter wood curl, take off the top vent and the kamado will be operational in 15 minutes. Drip pans, you can literally buy thousands of disposable aluminium trays for that money and just place these right on top of the plate setter instead of requiring some spacing contraption. Bear claws, yes! Absolute waste of money. The rib rack is a great way to enlarge your cooking area when doing low and slow, however it is best to skip a slot between two rib strips. You can also turn it around to serve as a rest for a roast, allowing you to sear it on all possible sides and not roll over.
Thanks for the great video, one thing I love about your videos is your transparency of your sponcers and your real thoughts on products. Thanks again!
Thank-you, cheers
Soapstone cleans perfectly and effortlessly if you put it in your oven when you you use the self clean. All you have to do is brush off some adhes and voilà, a clean stone!
I think the fan controllers are a good beginners tool. helps create confidence and helps smooth out the learning curves. but i have not used mine (well it did die) in over 6 years. but in the beginning it was a great peace of mind tool until i could gain the knowledge and experience on manning my own vents. now after 15 years i can pretty much set my BGE's to a spot and walk away and come back and its right where i wanted it. but i agree, the fans are not needed and quite expensive!!!
Thank-you, cheers
Temp probes and good heat resistant gloves are my most often used items. Exception being those goofy stub-fingered Geekhom gloves - what’s the purpose of the stubby fingers, other than to prevent a good grip??? I’m not as big of a Joetisserie fan as I thought I’d be. May just need to force myself to use it more often. Keep up the good work, James!
it honestly took me time for the switch to go on... my first few tries i didn't like it
Thank you! I am brand new to grilling and smoking and you are my go-to for techniques and information.
Thank-you, cheers
I just won a Joe Jr. a few weeks ago in a raffle I didn't even know I was entered in to. I love it, but it is very low. My suggestion is not so much an accessory as an add-on that really makes it more comfortable to use. I bought the stand for the Joe Classic and the Joe Jr. stand nests perfectly in to it and is very stable. It raises the Joe Jr. to the perfect height and has the added benefit of converting the original assembly to a roll around stand. The only thing I might do for a little extra insurance is to get some heavy duty stay straps and make sure the two stands are locked solidly together.
congrats
The rib rack works perfectly for storing accessories.
Just got my Kamado and I'm literally watching as many videos of yours as possible before using it!!
hope it's helpful!
Hey James, I have the same items that you have and I found myself doing the same as you do. Some of the same things that I bought I only used one time and never again. I also found that I only use the same three knives as you mentioned. Thanks for your very informative videos. I have learned a lot from you. Keep it up.
Thank-you, cheers
I have to say..I am so glad you are giving me (us) advise - I often buy what I believe will work,.
I just got the Joe JR (I was going to buy the Joe 2 plus)...
I am so happy to unbox my tiny Joe Jr today !..
Now.. I only have to worry my UPS delivery man not coming back.. and taking away my Kamado back--- or any of the other UPS guys showing up!.
The UPS delivery man was elated and told me about the green egg ..etc and stated the Joe Jr was better and on his sight.
At the UPS depot, the UPS guys while loading my Kamado wanted to deliver my Kamado JR- as per my Ups driver- I told him about the the dutch lady and her wares.
I believe Kamado and the dutch Lady will be making some sales in the upcoming weeks!.
All said , I wanted to let you know,; your reviews are taken seriously, and I wanted to thank you for the all the uploaded information to date, it is appreciated.
I’m glad you mentioned knives. I’m needing to get some new ones soon but it’s so hard to tell which ones are actually worth the price.
Thank-you, cheers
The grill gun is awesome and I may get one. Still something special about taking the time to light that fuel slow and steady
Thank-you, cheers
High quality heat gloves, thermometers, a grill gun, a searing surface, and a charcoal basket. Those are my top five accessories.
Thank-you, cheers
Just got the SU-Vgun for my Joe and it saved me a half hour trying to light my big joe charcoal. Saved me time which is happy family
FYI this is A wonderful Joe JR
awesome, and congrats
My favorite accessory is a rib hanger for my 22 inch Weber Smoky Mountain, I remove the water pan and turn it into a drum smoker, best ribs
Couldn't agree more about the fan units. I bought a thermowork billows unit when I first got my kamado. Used it 3 times and haven't touched it since. Once I understood the vents, I can trust my kamado with overnight cooks with no worries.
Thank-you, cheers
Good find. I'm new to Kamado Joe grilling and you've been helping me out so far.
Glad to help
Love your channel. Been thinking of getting a joe and your channel puts out the most useful information to me.
Thank-you, cheers
Another very practical and informative video. It’s very clear you are knowledgeable about the bbq world and use of kamado style cookers, and you enjoy sharing your experiences both good and bad. A couple of things I use regularly is some bbq high temp gloves that extend to my elbows. As you know with the BGE, at high temps if you don’t properly open the lid, fire will rush up and out of the cooker. That’s happened to me a couple of times and save me from some burns on my arms. The other is just a cheep 4 in or so paint brush I use to help clean my BGE.
Thank-you, cheers
Spot on. I’ve made a number of the same mistakes. Ordering the Grill Gun now though. Hoping with a faster startup I’ll used the KJ more often during the week.
Thank-you, cheers
James please do a video on how you sharpen your knives and thank you so much for all the info that you provide!
Thank-you, cheers
Your vids are always informative and your passion for BBQ shows in each of them. Many thanks James.
Thank-you, cheers
Thank you for being honest with the different products! You have saved me money, knowing what to look for that helps me with my grilling.
Happy to help!
You're a real 'Go-To' in terms of informative videos, mate. As a new KJ Classic II owner, I really value your contribution to all of us likeminded BBQ freaks! Bravo.
I love my handle claws for shredding. This is a great Christmas gift guide. Thank you
Glad it was helpful!
Soapstone, Joetisserie and good thermometers and probes, I agree completely. Just got a Meater last week, wondering how I ever rotisseried without it!
Thank-you, cheers
Just got my KJ3 and this video is a god send. Thank you!
Glad it helped!
I used my thermostatic controller on my KJ as "insurance" on overnight cooks. It's always within 5 degrees, and I sleep really well! Admittedly, I only use it for overnight cooks, but I do use it!
i get that, especially early on it is a huge stress reducer
Thank you for doing this video. Ive only had my Kamado for a little over a month and the temptation to buy all the accessories or the “cool” looking things has been high. I appreciate the section on knives, it is an often over looked area. Im a cheesemaker and even in that line of work knives aren’t given the due they deserve.
Thank-you, cheers
I just received my Kamado Joe on Friday. I cooked some pork tenderloins on it and they turned out pretty good. Just learning how to use it to get what I want is gonna take a little time but this channel is definitely helping me out.
Thank-you, cheers
I know you've covered Cold Weather once before in comparison to cooking in warm weather, but how about a vid on prepping for cold weather. Do you preheat with a small fire before going big? Do you need more fuel because of heat loss? How much longer to preheat?
good idea, can add that to january
I have a rib rack, and have used it for ribs on their side when cooking for a crowd. While that hasn't been a thing for a couple of years it's probably number 6 for my top 5.
Thank-you, cheers
i just received the Kamado Joe for my birthday and was looking for info - so far I have watched about 10 of your videos - thanks for the great info...
congrats and Thank-you, cheers
I too would like to see more info on knives. My wife got me several Zwilling knives and I’ve been very pleased with them. As a side note, my new Smoking Dad hoodie and shirt arrived yesterday just in time for a Florida “cold snap.” Great quality items!
Thank-you, cheers
and glad it arrived in time for the cold weather, thanks
Just got my first big Joe series three and love the channel. But as a chef mainly in the kitchen and not outside on the smoker/grill do you have any quick tips to start and also a video on gloves (best to use)? As something I’ve never looked into
I am almost sold on a Joetisserie. That will be the next purchase for me! I also look forward to your detailed video about knives. Thanks James!
Thank-you, cheers
I purchased a Big Joe 1 this week with a few accessories. Sloroller, grill expander, charcoal basket, Smoke Ware chimney cap (is that one on your Jr? Like it?) and a DoJoe that was cancelled due to stock. Maybe a second chance to research? Right now I see your link to "Is the dojoe worth it?".
For those who have, or want a Grill Gun, you can refill your 1lb. lp tanks from your 20lb tanks with an inexpensive fitting. I have 3ea. 1lb tanks in cycle. Wait for two empties then refill. Mine are used for work more than cooking. Hopefully Big Joe inspires more balance in life!
great tip, thanks!
yes, you can get adapter and refill the green baby bottles
Lots of useful info here! The 1 surprise was the rib rack….I’ve often wondered if they would be worth the cost. But the way ribs have gone up in price, I may never be able to afford another pack!
Thank-you, cheers
Thanks James. Keep the great content coming. I look forward to your weekly videos.
Thank-you, cheers
I’m a FireBoard fanboy but I love that my cook data is saved from both the multiple probe FireBoard and from the FireBoard instant read.
This just sold me on the joetisserie and soapstone. Thanks for all the great content!
Enjoy!
I absolutely love my dalstrong knives. I bought the gladiator series block and set a few years back and they're still as sharp as they were when new. My friend butchered an entire deer with one and he said it made quick work of it!
Thank-you, cheers
In looking quickly at the Meater and one its competitors CHEF iQ Sense Smart Wireless Meat Thermometer, one thing jumped out at me. Looks like the maximum ambient temperature the CHEF iQ can handle is about 200° hotter than the maximum the Meater can handle. Curious if you have tried the CHEF iQ and still prefer the Meater despite the maximum temp difference.
I agree with most of what you've said, but I personally would put good knives at the top of the list as the most important thing to have. An often overlooked but very important tool is a good set of tongs. Or 2. Maybe 5 just to be sure.
Thank-you, cheers
Great video! Grateful I found your channel when I began my deep dive into Kamado grill research. Just purchased my first kamado joe 2 and have been itching to get my hands on some accessories. This video was extremely informative, practical, and the timing couldn’t be better. Soapstone here I come! Thanks!
Thank-you, cheers
I definitely need a good knife as well as a nice large cutting board for larger brisket. As always thank your for the info and keep up the great work, I have all the guys at work hooked on your videos so keep them coming!
Thank-you, cheers
hi james! im new to kamado and recently bought a rib rack and cooked with it. like you said it doesn’t develop a good bark. would rather lay it flat on the grate. thanks and loved your channel👌🏽
Thank-you, cheers
Thanks James! Definitely adding stuff to my wish list! Another awesome video! Keep up the great work.
Thank-you, cheers
Love the video. I think that one of least useful pieces of equipment is the wooden grill cleaners. I think that it was a great marketing tool. Thought that being able to burn and customize the position of the grooves would be ideal but it causes more problems than it solves. Better to use the regular grill brushes to remove the debris from the grill.
hahahaha i feel for that too
Good intel! Totally agree! I never use the rib rack on my KJBJ2. Just ordered the joetisserie! Great work, love the channel!
Thank-you! Cheers
I've had a rib rack for years and have used it twice. It works well but that extra grid would work just as well.
100% agree
The bear claws I use for lifting/rotating roasts or holding the bulk of a roast while I slice with the other hand. I guess thwy are not necessary. The rib rack I have used with great success many times, I was shocked that was on the list. Now your rack looks like the insert for a roasting pan. I also use my roasting pan insert as a rib rack for full sized ribs and a shorter rib rack for baby backs. In my opinion torches are unecessary and gimmicky, unless you are in a serious rush at a competition. Cheers
I go to flea markets and buy old wood handle knives. Sharpen them up and use until I can’t use anymore. Some are great and some go in the trash. Learned this years ago from a butcher I worker for. He had some expensive knives he never touched an his main set he bought on the super cheap.
Spot on, as usual. I too tend to grab a chunk of cooking wood to drape my ribs over if they’re a bit too long to fit at first. Great little trick that made my friends giggle a bit. Whatever works right?
Exactly, it works just fine
Great video James! Glad I'm not the only one confused and frustrated about knives!
Thank-you, cheers
Great top 5 list. I already have 2 of your top 5. A knife video would be great Best first and best bang for your money knife as a second choice for those that can no afford $100 dollar knife. Great video James.
Thank-you, cheers
I was using forks to pull barbecued meat. I bought the stainless steel claws that have round tines. I now use them every time I pull meat. I also use them to lift large cuts.
I have a question about the Dalstrong knives. I was excited about them as I've seen you and Guga both use them. The Amazon reviews aren't quite as rosy, however. I've seen several folks who have experienced blade breakage.
Global, Shun, Wusthof are the staples of the industry. If you own a honing rod and know how to use it perfectly and are skilled at sharpening knives the lower rockwell rating is well suited for people comfortable with this.
Dalstrong was created from a guy that lives about an hour from me and i like a lot of what they are doing. They use good quality steel (either german or Japanese) are made in the knife and scissor capitol of the world (in china, just like this computer I am writing on) and have outstanding customer service and prices up to 70% less than some of the big three i mentioned.
I am not going to say they are better/the best ... i am not qualified on knives enough to say that. I will say after going though nearly half dozen brands i finally had a good experience and a year later they all perform like new and i enjoy using them so would i recommend to a family member? absolutely
@@SmokingDadBBQ Thank you!
Great video - Question on the Smokeware drip pans. What have you found as the best way to clean these after a cook? I agree they keep the slow roller clean, but I have fought many battles after my cooks trying to clean these. Also, a video on knives would be interesting. I tend to go cheap on knives as I feel I haven't found one that doesn't need to be replaced/sharpened after a short period of time. Also, would love to know if you have any tips on how you clean things and store them when done?
I'm a homebrewer and I've found that Powdered Brewers Wash (PBW) is excellent for cleaning grill grates and pans. My "go-to" to clean my rotisserie parts, which have lots of nooks and crannies. It's a tad pricey in smaller quantities, but a little goes a long way. A few hours soak in it and just about everything wipes off with a wet sponge or paper towel. Easy, Peasy!
i just wipe them out and then use dish soap and or dishwasher
Thank you for this. I know that I personally would like to see a deeper dive from you regarding your experience with knives.
Will do!
Thanks James. Agree need a good knife video. I splurged on Dalstrong slicer and boning/breaking knife. Been great combo for me. I still can’t bring myself to the splurge for the meater probes. Do you “see” any issues with wires through the door opening? Seem the gasket hugs them to keep sealed? Thanks for all the great content.
Thank-you, cheers
its not just the lack of wires i like (which is need for rotisserie) its the app and accuracy of the probes i like
I am definitely interested in a knife video. Definitely missing a quality knife in my tool set. What also would be great to know is your maintenance process. How you store them and keep them sharp and ready for use.
Thank-you, cheers
Thank you for not including sponsored products! Well done video!
the spots aren't for sale... i appreciate a sponsor deleting the ads but that doesn't have a change on top 5 or bottom 5 unless it happed to be on of the products that deserved to be in that spot regardless
Great information. I appreciate all the knowledge you share in your videos.
I appreciate that!