I was on the verge of buying a Traeger until I started watching your videos while investigating different BBQs. In the end I bought a Kamado and I wanted to say thanks. Your videos have given me the confidence I can cook anything with this BBQ and today I'm doing my first pulled pork. Very excited. If you're ever in Australia you'll have to come over for a barbie. Thanks again for the videos.
Hi, Jim . . . I had the same experience. Was on the fence for a Traeger, ready to invest, but after watching a couple of James' videos I made my decision. Been happy with my KJ Classic 3 ever since. It does everything and I love trying all of the new recipes and employing the tips that Smoking Dad provides. He's understandably gotten a bit commercial lately, but more power to him :)
Good choice I've tried several pellet smokers and I don't get the hype other than being super easy the flavor is just not there imo, the best I've made has been on a ceramic grill. Only other option imo is an offset smoker.
Watched your best ribs segment, just wanted to say thank you. I always did the 3-2-1 cook for ribs and never really perfected them. Your 3HR cook with the aluminum boat trick, holy wow! Knocked them out of the park! Going to do ribs again this weekend! Watching this video next, thank you!
Thanks for this amazing video! One thing I'm not sure of (or maybe I missed it), but is there a rule of thumb for how long you should cook for based on the weight of meat? Eg. X hours per KG of meat at X temp?
Pinning the cooking temp guidelines because I'm tired of rewatching this vid everytime I cook 😅. Starting cook temp ~300f straight on grill until internal temp ~170f. Then, place pork onto foil boat and bump up cooking temp to ~330-350f until internal temp ~200f and meat has tender probe feel.
Just got a Kamado grill and followed this whole video through for my first ever low and slow cook/smoke and it came out INCREDIBLY AMAZING.!!!! Thank you so much for all the work and effort you put in this. Thanks also for breaking everything down and making it simple to understand and enjoyable to put into action.!
I did this yesterday as my second cook (first slow cook) on my Kamdo and it turned perfect. We had pulled pork tacos to start with but my father-in-law went back and got a second plate of the bark. 🍻
Hi, fantastic video, do you have a rule of thumb for how long to cook the pork, just to help plan the cook. Eg is it 1/1.5 hours per pound when cooking a 6 pound pork butt? Thanks for the great video!
Hi James, I love your content!! Your videos helped me getting started with my grill and thanks to you I got some delicious results (ribs, tomahawk, chicken wings...) However I tend to watch your videos 15x to get your recipe. It would be great if you could post some infos in the description of the video or - even better - on a separate blog/website/book. Especially helpfully for me would be grill and meat temperatures and the cooking gameplan. Love your content. Keep up the awesome work. Best regards from Switzerland!
James, I love these videos. Can you PLEASE pin the smoking cliff notes version to the top of the comments? I watch the videos, but I find I have to rewatch and speed through the videos, just to capture some of the basics. TBH. It gets tiring…and makes me want to jump to standard google recipe, even after watching your great videos. ie. External and internal target temps and times, before, with and after boats… Thank you for considering!
Great job putting these videos together!!! Couple questions for you…(1) how many mins/hrs per pound do you plan for your cook on this? (2) at one point in the past you recommended removing the ash tray and metal slide from the bottom of the KJ, do you still have the metal piece removed and just using the ashtray for the extra wood chips/smoke or did you decide to leave it all in with the new KJ3? Thanks again for the great videos!
I’ve found it’s about 60-70min per pound give or take at 250f, fully unwrapped the entire time. Don’t forget to add an hour for the grill to come up to temp, add another hour for rest time (at least) and yet another hour for prep to ensure you’re ready to serve when you want.
Your advice on cooking these bad boys has been a godsend. Thank you. So I have done a few now, pretty good all in all. I have been using pork shoulder because that what seems to be available. But they have skin on them, what are your thoughts o that. I have bee leaving g it on, ends up tough, but flavorful. 🤷♂️
I have a question that I bet you’ve never been asked… Are you concerned about smoke inhalation, especially given your 10+ years of Kamado experience? I imagine all that smoke over the years without a mask can’t be good for your lungs.
Gotta tell you, I made your sauce for my pulled pork this week At first when I tasted it in the pan I thought, "no way, this is too vinegar-y", but then I decided to go with it since I'd already made a double batch. WOW! I LOVE it! You don't even taste the strong vinegar at all and it's really an easy and AMAZING sauce! My sister and her husband loved it too. Now it's my go-to sauce. Thank you for sharing it with us!
I’m a newbie with a KJ Classic 3. I’ve done the pulled pork twice with FOGO super prem lump (3/4 full 1st time, full basket 2nd time) at 270 temp. Instead of being able to increase temp at foil boat stage (about 6 hr mark) I had to add charcoal as temps started nosediving. Thoughts ??
First, this channel is my bible for cooking on my Kamado Joe grills. I have a question, I am almost 4 hours into a pulled pork cook I am using a Meater probe but I have a 30 degree F difference between my Meater and my Kamado temperature gauge. Which can I trust> Also, my meatere proab tracked a almost 25 degree build up in ambient temperature, I made no changes to any setting the temp just went up, what would cause that? Thanks!
Hey James couple questions- what do you do for ash removal? Ash vacuum cleaner? Also what are your thoughts on charcoal chimneys? Do you ever use them? Thanks!
Hey thanks for the informative vid. I am going to try a pulled pork for the first time this weekend. I dont have all the gear you have, but I do have a pizza stone. So is double indirect necessary? I suspect as long as I manage my heat well it will be ok... wish me luck.
I'm using a Classic 2 and followed your arrangement to a tee. Are two large of wood recommended when using the 2? I understand the 3 is larger and the big Joe as well. I've had the temp controlled since the beginning but noticed there's over an hour of white smoke. As if the wood is burning more than the charcoal.
I love your videos and have been watching as many as I can for over a year! I love how you continue to add more and more small details. Things like putting the grates in up to the notches, the time it takes for the fire to build, etc. They may seem small, but to those of us who do not use our Kamados as much as you, every little detail helps. Keep up the good work!
Just got my Joe this weekend, these videos have been very helpful! Thank you! Just wondered if you had strep by step instructions written out anywhere? Would be easier to follow rather than skipping around the video?
When following the smoking directions, do people shoot for the Kamado Joe dome temperature or the Meater ambient temperature?? These are at least 20 degrees apart for me…
Thanks for a Fantastic video. Only thing a newb like me was missing is how to plan the Game plan regarding minutes on the grill per kg. You have it down to a science, and I would love to know how you hit the serving time to accurate :) Thanks again
Out of curiousity, why specify "Diamond Crystal" kosher salt? I know that Diamond Crystal is a good brand, and made in the United States, but does it bring an objective benefit such as consistency or trace minerals?
its the amount of sodium per volume thats what i am after, if you find a substitute by all means feel free to switch... most people grab mortons which i can't remember the exact percentage but is something like 30% more salt by weight for the same amount and can trip people up
Got my first Joe because of your videos. Best decision I’ve ever made, the gas BBQ has been shelved and the Big Joe has been used every night for the last few weeks and this was my first cook which went flawlessly. Greetings from the UK by the way and it’s pronounced Wos-Ter-Shire Sauce 😊
For the longest time i had such trouble regulating the temps for long cooks. I followed your shown method here and it was remarkably easy! Thanks so much for a great video!
Hi James, first i'd like to say that you are quite awesome to provide useful tips and to explain everything very well! That being said, I was wondering if using butcher paper instead of foil to do the boat would make an even better result. I did try both our brisket and pulled pork and both came out pretty awesome with foil but already, just wondering if it would be even better! Keep up the good work !
Awesome video, looking forward to trying this very soon. Do you have any advice regarding different cook time for different size pork joints? If I have a smaller or larger shoulder how long it might need on the grill? Thanks
Thanks for making the Kamado Joe more approachable! Your examples and guidance helped me in my decision to get a Kamado Joe Classic III. I followed this video for my second cook. Turned out fantastic! I did run out of fuel in the second phase of the cook. Probably too little lump charcoal at the outset, unless the charcoal banking or placement was off?? Noticed the ambient temp per the Meater probe was about 10-15° higher than the KJc3 dome thermometer, which stayed consistent at 270° in phase 1. Probe placed vertical in thickest area. I assume following the dome thermometer is the way to go?? Rested in my oven at 170° for 9 hours to serve at lunch. This worked well. Any recommendations on preparing for a delayed serving like this? Excellent content! Very much appreciated!
With one eye I am looking at Kamado and with the other I have been noticing what I consistently see in our local meat cases at the stores. Which is predominately Dark Red Very Lean Tough BULL MEAT and Old COW Meat. When it starts to turn gray they then grind it up for ground beef. It still has no beef flavor what-so-ever. It says Ribeye or Porter or NY or T-Bone and it is . . . but it is BULL Meat. Very hesitant to spend $2K+ to just eat BULL Meat. We live in the PA/MD/DE/NJ area.
I notice that my kamado joe temp is about 25-35 degrees off at the grate level. Do you compensate for that or do you use it as is? I'm wondering if your aiming for 270 degrees on the kamado thermometer or if your using the meater temp
Can I get some written instructions or targets? Here's what I think I'm doing, but I'd love for someone to tell me if this is right. 1. Heat the kamado to 270 2. Put the pork on and set your probe to 170 3. About 3-4 hours later (when you reach 170) put it in a foil boat (is this part necessary or only if you need to accelerate the cook?) and reset probe to 200 4. When the roast reaches 200 (and passes the probe test), wrap up in foil and a towel and place it in a cooler for one hour. 5. Add wood chips and spray with apple cider vinegar hourly Do I have that right?
Doing my first KJ cook today and it’s a pork shoulder. Experiencing white smoke an hour after lighting the fire. I followed all of your instructions but am a little worried.
@@SmokingDadBBQ thanks for the advice and the white smoke did go away. Rest of the cook didn’t go great as I hit a meat wall at 153 degrees. When I couldn’t get the grill temp much hotter, found out I ran out of charcoal after 8 hours and ending at 172 degrees. Finishing in the oven right now. Oh well, I’m a newb and will have to try again.
Followed step by step and got nearly perfect results, thank you for the education!. One q - i had a hard time getting through the stall before the foil boat- my combustion probe said the surface of the pork was around 175 but the core just wouldnt get past 160 - i just let it go till i got to 170 at the core, but that added nearly 2hrs to my cook time so i fully wrapped for the remaining cook instead of the boat and ended up with an 8hr cook / 1hr rest / 9lb pork butt. The dome thermometer was at 270-280 the entire first half of the cook, and 330 after i wrapped it, so I didnt expect it to take that long - any thoughts?
If the point of the foil boat is to keep the bark, and the meat/bark side is facing down on the foil swimming in drippings, how does the bark firm up? Looks like only the fat cap facing up will set up. Thanks
Like your videos. Convinced me on the Kamado Joe vs the BGE. What size was your pork roast? I have a 3.6 lb pork shoulder I want to try. How long is that cook? I'm guessing half the time of your roast as it looks like a pretty big roast.
Ive been smoking for a few years now but am a new follower. I found your channel while waiting for my new Big Joe 3 to arrive and am burning through all your videos. Keep up the great work, your episodes are fantastic!
Hi James. Hope you're well! I'm cooking pulled pork this weekend for around 30 guests. I've ordered a whole shoulder (around 6kg) the butchers here in the UK are not too familiar with the term boston butt. My question is, should I order 2 boston butts instead of a whole shoulder? I'm going to get him to cut it in 2 anyway to hopfully speed up the cook a little. Or will a boston butt and picnic, which is what it will end up being, be okay? I appreciate your advice. Thanks, Daniel.
Great tips thank you so much. Love this channel! By the way as a tip for you; Worcestershire pronounciation 😊. Drop the CH sound and go like this - “Wustahsher”
In a previous video you said you didn't suggest the deflector in the bottom position when using the classic 2. This video shows doing exactly that. Did your position on this change after more research? I'm doing a pork butt Saturday on my new classic 2 and wondering how to place my deflector plates.
Hi James, I've would like to ask you to do a 8-9 # pork shoulder on my new Joe Jr. So for so good but would appreciate your approach. I'm doing my 3rd cook today. Cheers
James! Excellent tutorial. I'm going to do this this saturday for our annual block party. Quick question: when do you start w/ the apple vinegar spray and how often? Thanks!
Hi James Just wondering what was the starting weight of the pork shoulder and how often do u spray the apple cider vinegar? Thanks so much Great videos
I'm new to cooking on a kamado grill, so was very excited to try your approach to doing pulled pork. I wish I could say I'd had as positive an experience as everyone else seems to have had. First, I could never get the wood chip hack to work. The only thing in my ash drawer is fine, well, ash. No charcoal, nothing burning at all, so adding a few chips just meant the chips sat there, unaltered by the end of the cook. Otherwise the cook went perfectly until it was time to make the foil boat and crank up the heat -- I opened the vent and the heat rose to 300, and froze there, even with the control vent open fully. I even removed the pork and grates so I could take the pizza stone out of the set up (I don't have a Slo-Roller") and that made no difference. 300 was all it was going to do, no matter what I did or how long I waited. On my old Weber WSM, I would have just opened the firebox and shoved in a chimney of hot coals to raise the temp, and/or used a bellows to stoke the flame, but the inaccessible firebox of the Kamado Joe had me baffled. Faced with the likelihood of dinner at 9:30 pm instead of 6:30, I fired up my gas grill to 350 on indirect and transferred the pork there, so it could finish and we could eat. If anyone can suggest what I might have done wrong that caused the grill temp to act like that, or what I might have done differently to get the temp up, I'd be glad for the help. All of that said, the pork had great color and flavor, and I really liked the North Carolina-style BBQ sauce.
Hey James! Do you still prefer the foil boat method for your pork butt? Or do you wrap it in butchers paper and foil boat like you do sometimes with brisket? Thanks!!!
A slow roller is on my bucket list, but for now I need to go to the cheaper route. What size pizza stone would I need for a Big Joe 24 inch? Also, I just upgraded to the wire ash basket, it doesn’t sit on the ceramic ring like the original plate did, and rests on the bottom lip of the ceramic sides. Is that normal?
I'm brand new to smoking/BBQing and have purchased a Kamado Joe Classic this past weekend. I was having trouble with the temps and getting them low enough for a couple of cooks (followed your spatchcock chicken videos :) ) and watching this video has really given me some great tips to try with my next cook. Am hoping to build enough skill this week to cook pulled pork for Xmas! Thanks so much for these great videos.
In a different instance, even with your new double indirect using the soapstone on the JOE JR, do you think the pork should be foil boated at 160 or 165 to prevent underside burning since it's so condensed?
Thanks James for making this so easy to follow. Today was my first low and slow, first double indirect, and first pulled pork. It was amazing and the timing and taste were perfect - thanks to this video and your explanations! My family also loved the NC style sauce. Killer stuff!
Hi James, you may have been asked before - but your ad for coffee reminded me - what are your thoughts on using a ceramic coffee grinder for grinding pepper instead of some of the other much more expensive products? For me in Australia I can get a Porlex mini coffee grinder for less than a 1/3 of the price of a pepper cannon and it seems to do the same job. Maybe faster. I don't mean to create beef but was interested in if you had insight to the benefits or negatives to either...
Can you please mention the weight of your meat slab? I am trying to figure out the cook time per kg/pound until foil boat then additional time per kg/lb to rest. Knowing what weight you cooked would would help me dial in my times for different weights of meat.
So I just got my first Kamado grill and I have the JR. Question about when I know its done via temperature is it done at 170 degrees or when the probe goes in smoothly? when you used your hand held thermometer it was reading over 200 but I would have taken it off at 170? is that because your meater probe is more accurate than the hand held one? is it more about feel than actual temperature?
The pulled pork was great but your rub (and I used the full recommendations) and the sauce were fantastic and made it delicious. You’ve inspired me to make my own vs buy off the shelf rubs and sauces thank you
First thank you so much, your videos are the best around and helps so many home cooks to thrive with the kamado joe. I was wondering how to fill the coal basket on a Joe classic III to achieve the same kind of result. Again thx so much.
I recently had my first smoked brisket and it was amazing. I was about to buy a traeger pellet smoker because I thought that a smoker is the best way to get smoke flavor. But now I read that charcoal + chunk is way better in that regard. wdyt? thanks. I love your channel
Hi James, what do you think is the right setup for a pulled pork on the jr to have enough fuel. Double indirect with heat deflector and soapstone hack you made?
I am adding a kamado Joe Big Joe to our outdoor island. Wanted to see how wide a space would you recommend, for the drop down in the island. Also do you think 36-in drawer underneath would be overkill or look odd?
I did this cook. Used the deflectors and as pizza stone as I do not have a sloroller. Loaded up the basket about 2/3 ways with coal slanted towards the back, no wood since wife does not like smoked meat. It took the shoulder 7.5 hours to reach the 170 degrees F. The classic joe II was at a consistent 270 degrees the whole cook. I also had to add coal to ash drawer since I could not get to 330-350 degrees. Total cook time was 10.25 hours. The pulled pork turn out tender and delicious. Any ideas why it took so long? Should I have added more coal since I did not use wood? I am new to smoking and this style of BBQ. Fantastic videos, thank you.
It looks like you gave up on trying to maintain the nonstick coating on the slo roller and just sent it through a couple self clean cycles... Is that what you'd recommend? I don't really understand the point of the coating, and its a huge pain to clean.
Followed your method for pull pork and vinegar sauce. Both were a hit with the crowd validated by people going for seconds and thirds. Absolutely delicious! Thanks for putting this and other videos together. Only one thing with me was that I ran out of time and needed to crank up temps to 330 for the last hour and I went with a full foil wrap instead of a boat (6h total in the Big Joe). May be I had a larger piece than yours (4kg) and probably needed to start 1-1.5h earlier. As I FTCed the pork, I quickly followed up with two spatchcock chickens with Alabama sauce made a bit earlier and these came our perfectly as well in just 40min (did dry brine for both port and chicken). Tried now picanha, pork ribs, beef short ribs, chicken wings in the basket, pulled pork and chicken, all using your videos. Everything came out great and reconfirmed to me that my choice of buying Big Joe was a right one.
Hey James, Been loving you videos. I have big meal to prep for, but I don't like the stress of working on the day itself. I have 2 questions for you: 1. If you make pulled pork in advance, should you pull it or leave it whole? 2. In either case how would you go about reheating?
James… Great vid as always. In your brisket vid you let the brisket rest a bit before you FTC it so it won’t overcook. If you FTC the pork butt immediately after taking it off the grill doesn’t it overcook?
thx again for a very informative video but I do have one question...... not sure if it's just a matter of taste or if I'm doing something wrong but.. The three times I have tried dry-brining, the various meats have come out very salty. I am using your exact ingredients and amounts but still comes out salty. Do you have any idea what I may be doing wrong or is this something you have never come across before? I doesn't put me off your videos but I am struggling to convince myself that dry-brining overnight is any better than maybe an hour before cooking. Cheers.
Worcestershire is easier to say than you think. I couldn't say it until I met a friend from Boston - the letters don't make much sense in that word! Anyway, just try: Wuh (as in wood) + stuh (as in stuck) + sheer (as in sheer a sheep).
anything on the way down is fine, so then it depends how long you are going to hold. a 4hr or longer rest i would wrap and rest 195-200.... a 2hr rest its ok to wait a little longer
A couple of questions. I may have missed this in the video, but did you spritz at all during the cook? On the rub, if I'm using a brand rub like one of the Meat Church products, should I skips the salt and pepper? I don't want it to be too salty. Lastly, while I know probe tender is the ultimate indication of when to pull off the grill, is there a rule of thumb estimate for cook time per pound at 250?
Any chance you can do this again but on a classic 3.. really struggling getting it to go right here in the UK.. certainly can’t get brisket anywhere like you using a double in direct as the uk charcoal doesn’t seem to last!.. tried following you on this video and my pork turned out horrid!!
This pulled pork should be a controlled substance. I must confess I was not in the mood to make the rub, so I used Killer Hogs Brisket Rub and the BBQ rub in a 50/50 mix. Loose my mind, slap your mama good! I am 73 and have eaten BBQ in almost every great spot in the US. Your plan, the cook, the wrap the towel, it was heaven!
I was on the verge of buying a Traeger until I started watching your videos while investigating different BBQs. In the end I bought a Kamado and I wanted to say thanks. Your videos have given me the confidence I can cook anything with this BBQ and today I'm doing my first pulled pork. Very excited. If you're ever in Australia you'll have to come over for a barbie. Thanks again for the videos.
Hi, Jim . . . I had the same experience. Was on the fence for a Traeger, ready to invest, but after watching a couple of James' videos I made my decision. Been happy with my KJ Classic 3 ever since. It does everything and I love trying all of the new recipes and employing the tips that Smoking Dad provides. He's understandably gotten a bit commercial lately, but more power to him :)
Good stuff, i think you will love the additional capability with searing, pizza etc. and get the hang of it very quickly
The same for me! Barbie baby!
Good choice I've tried several pellet smokers and I don't get the hype other than being super easy the flavor is just not there imo, the best I've made has been on a ceramic grill. Only other option imo is an offset smoker.
What Kjoe did you go with, they are pricey here in aus.. just picked up a series 1 yesterday for $1299
List of dry rub ingredients from the video (starting at the 1:52 mark):
- Brown Sugar - 2 Tablespoons
- Paprika - 1 Tablespoon
- Cayenne Pepper - 1/2 to 3/4 tablespoon
- Pepper - 3 Tablespoons
- Kosher Salt - 2 Tablespoons
- Seasoned Salt - 1 Tablespoon
- Garlic - 3/4 Tablespoon
- Dried Yellow Mustard - 3/4 Tablespoon
I believe it's only one tablespoon of brown sugar
I think he said only one tablespoon of brown sugar.
Thats what I came here for! Thank you!
Mind if I steal your quote at 19:25? “That color smells awesome!!”. 😅
Watched your best ribs segment, just wanted to say thank you. I always did the 3-2-1 cook for ribs and never really perfected them. Your 3HR cook with the aluminum boat trick, holy wow! Knocked them out of the park! Going to do ribs again this weekend! Watching this video next, thank you!
Great to hear!
Thanks for this amazing video! One thing I'm not sure of (or maybe I missed it), but is there a rule of thumb for how long you should cook for based on the weight of meat? Eg. X hours per KG of meat at X temp?
It varies by species but pork can be estimated as 1.5 hours per lb, at a cooking temperature of 225-250°F
@@hardkorebarbecuecompany amazing, thanks for sharing 🍖🔥
Pinning the cooking temp guidelines because I'm tired of rewatching this vid everytime I cook 😅.
Starting cook temp ~300f straight on grill until internal temp ~170f. Then, place pork onto foil boat and bump up cooking temp to ~330-350f until internal temp ~200f and meat has tender probe feel.
Just got a Kamado grill and followed this whole video through for my first ever low and slow cook/smoke and it came out INCREDIBLY AMAZING.!!!! Thank you so much for all the work and effort you put in this. Thanks also for breaking everything down and making it simple to understand and enjoyable to put into action.!
I did this yesterday as my second cook (first slow cook) on my Kamdo and it turned perfect. We had pulled pork tacos to start with but my father-in-law went back and got a second plate of the bark. 🍻
Hi, fantastic video, do you have a rule of thumb for how long to cook the pork, just to help plan the cook. Eg is it 1/1.5 hours per pound when cooking a 6 pound pork butt? Thanks for the great video!
Hi James, I love your content!! Your videos helped me getting started with my grill and thanks to you I got some delicious results (ribs, tomahawk, chicken wings...) However I tend to watch your videos 15x to get your recipe. It would be great if you could post some infos in the description of the video or - even better - on a separate blog/website/book. Especially helpfully for me would be grill and meat temperatures and the cooking gameplan.
Love your content. Keep up the awesome work. Best regards from Switzerland!
thats the game plan, just need to find the help / time to make it happen. the mrs is working on it
@@SmokingDadBBQ Agree, this is a great idea! I'd love to see a blog/website supplement!! Keep up the great work!!!
Love the channel. Try "wuster-sher" when pronouncing Worcestershire.😂 All the best from the south-coast of the UK.
James, I love these videos. Can you PLEASE pin the smoking cliff notes version to the top of the comments?
I watch the videos, but I find I have to rewatch and speed through the videos, just to capture some of the basics. TBH. It gets tiring…and makes me want to jump to standard google recipe, even after watching your great videos.
ie. External and internal target temps and times, before, with and after boats…
Thank you for considering!
Great job putting these videos together!!! Couple questions for you…(1) how many mins/hrs per pound do you plan for your cook on this? (2) at one point in the past you recommended removing the ash tray and metal slide from the bottom of the KJ, do you still have the metal piece removed and just using the ashtray for the extra wood chips/smoke or did you decide to leave it all in with the new KJ3? Thanks again for the great videos!
I’ve found it’s about 60-70min per pound give or take at 250f, fully unwrapped the entire time. Don’t forget to add an hour for the grill to come up to temp, add another hour for rest time (at least) and yet another hour for prep to ensure you’re ready to serve when you want.
Your advice on cooking these bad boys has been a godsend. Thank you. So I have done a few now, pretty good all in all. I have been using pork shoulder because that what seems to be available. But they have skin on them, what are your thoughts o that. I have bee leaving g it on, ends up tough, but flavorful. 🤷♂️
I have a question that I bet you’ve never been asked…
Are you concerned about smoke inhalation, especially given your 10+ years of Kamado experience? I imagine all that smoke over the years without a mask can’t be good for your lungs.
Gotta tell you, I made your sauce for my pulled pork this week At first when I tasted it in the pan I thought, "no way, this is too vinegar-y", but then I decided to go with it since I'd already made a double batch. WOW! I LOVE it! You don't even taste the strong vinegar at all and it's really an easy and AMAZING sauce! My sister and her husband loved it too. Now it's my go-to sauce. Thank you for sharing it with us!
I’m a newbie with a KJ Classic 3. I’ve done the pulled pork twice with FOGO super prem lump
(3/4 full 1st time, full basket 2nd time) at 270 temp. Instead of being able to increase temp at foil boat stage (about 6 hr mark) I had to add charcoal as temps started nosediving. Thoughts ??
First, this channel is my bible for cooking on my Kamado Joe grills. I have a question, I am almost 4 hours into a pulled pork cook I am using a Meater probe but I have a 30 degree F difference between my Meater and my Kamado temperature gauge. Which can I trust> Also, my meatere proab tracked a almost 25 degree build up in ambient temperature, I made no changes to any setting the temp just went up, what would cause that? Thanks!
Hey James couple questions- what do you do for ash removal? Ash vacuum cleaner? Also what are your thoughts on charcoal chimneys? Do you ever use them? Thanks!
Hey thanks for the informative vid. I am going to try a pulled pork for the first time this weekend. I dont have all the gear you have, but I do have a pizza stone. So is double indirect necessary? I suspect as long as I manage my heat well it will be ok... wish me luck.
I'm using a Classic 2 and followed your arrangement to a tee. Are two large of wood recommended when using the 2? I understand the 3 is larger and the big Joe as well. I've had the temp controlled since the beginning but noticed there's over an hour of white smoke. As if the wood is burning more than the charcoal.
I love your videos and have been watching as many as I can for over a year! I love how you continue to add more and more small details. Things like putting the grates in up to the notches, the time it takes for the fire to build, etc. They may seem small, but to those of us who do not use our Kamados as much as you, every little detail helps. Keep up the good work!
Thank you so much! Glad to hear they are helping
Just got my Joe this weekend, these videos have been very helpful! Thank you! Just wondered if you had strep by step instructions written out anywhere? Would be easier to follow rather than skipping around the video?
How big was that pork butt? I was sold one by my local butcher and it’s a
Monster!!!
When following the smoking directions, do people shoot for the Kamado Joe dome temperature or the Meater ambient temperature??
These are at least 20 degrees apart for me…
Thanks for a Fantastic video. Only thing a newb like me was missing is how to plan the Game plan regarding minutes on the grill per kg. You have it down to a science, and I would love to know how you hit the serving time to accurate :) Thanks again
Out of curiousity, why specify "Diamond Crystal" kosher salt? I know that Diamond Crystal is a good brand, and made in the United States, but does it bring an objective benefit such as consistency or trace minerals?
its the amount of sodium per volume thats what i am after, if you find a substitute by all means feel free to switch... most people grab mortons which i can't remember the exact percentage but is something like 30% more salt by weight for the same amount and can trip people up
I missed when did you add the peach wood ?
Got my first Joe because of your videos. Best decision I’ve ever made, the gas BBQ has been shelved and the Big Joe has been used every night for the last few weeks and this was my first cook which went flawlessly.
Greetings from the UK by the way and it’s pronounced Wos-Ter-Shire Sauce 😊
Great job!
Hello from Lanc-a-shire ;) Happy grilling (weather permitting!) :)
@@henrykrinkle5353 ha ha excellent 👍🏻
Wrong ... "Wash Your Sister Sauce"
:)
@2:31 ghost confirmed
Wow you have a good eye hahah. That’s how you make Ghost Pepper.
For the longest time i had such trouble regulating the temps for long cooks. I followed your shown method here and it was remarkably easy! Thanks so much for a great video!
Glad it helped
Can (and would) you wrap in butcher paper instead of foil?
Hi James, first i'd like to say that you are quite awesome to provide useful tips and to explain everything very well! That being said, I was wondering if using butcher paper instead of foil to do the boat would make an even better result. I did try both our brisket and pulled pork and both came out pretty awesome with foil but already, just wondering if it would be even better! Keep up the good work !
Love the 101 vids James! Thank you!
Out of curiosity, for us European KJ’ers, what is Lowry’s salt?
Love your videos. I have a question about bone in versus boneless, does the cooking time change much?
War-shh-ter-shire
life goals.. .one day i will get it right on camera
@@scottmills4164 excellent!👍👍👍
Awesome video, looking forward to trying this very soon. Do you have any advice regarding different cook time for different size pork joints? If I have a smaller or larger shoulder how long it might need on the grill? Thanks
Thanks for making the Kamado Joe more approachable! Your examples and guidance helped me in my decision to get a Kamado Joe Classic III. I followed this video for my second cook. Turned out fantastic!
I did run out of fuel in the second phase of the cook. Probably too little lump charcoal at the outset, unless the charcoal banking or placement was off??
Noticed the ambient temp per the Meater probe was about 10-15° higher than the KJc3 dome thermometer, which stayed consistent at 270° in phase 1. Probe placed vertical in thickest area. I assume following the dome thermometer is the way to go??
Rested in my oven at 170° for 9 hours to serve at lunch. This worked well. Any recommendations on preparing for a delayed serving like this?
Excellent content! Very much appreciated!
With one eye I am looking at Kamado and with the other I have been noticing what I consistently see in our local meat cases at the stores. Which is predominately Dark Red Very Lean Tough BULL MEAT and Old COW Meat. When it starts to turn gray they then grind it up for ground beef. It still has no beef flavor what-so-ever. It says Ribeye or Porter or NY or T-Bone and it is . . . but it is BULL Meat. Very hesitant to spend $2K+ to just eat BULL Meat. We live in the PA/MD/DE/NJ area.
Hi James how long did you keep that pork roast on at 350° before you took it off
if I pulled the right chart from MEATER looks like an hour and 40 min
I notice that my kamado joe temp is about 25-35 degrees off at the grate level. Do you compensate for that or do you use it as is? I'm wondering if your aiming for 270 degrees on the kamado thermometer or if your using the meater temp
Can I get some written instructions or targets? Here's what I think I'm doing, but I'd love for someone to tell me if this is right.
1. Heat the kamado to 270
2. Put the pork on and set your probe to 170
3. About 3-4 hours later (when you reach 170) put it in a foil boat (is this part necessary or only if you need to accelerate the cook?) and reset probe to 200
4. When the roast reaches 200 (and passes the probe test), wrap up in foil and a towel and place it in a cooler for one hour.
5. Add wood chips and spray with apple cider vinegar hourly
Do I have that right?
this looks amazing, James! deciding whether lamb shoulder or "Delmonico Chuck" is better with this since I dont eat piggies... thoughts??
Doing my first KJ cook today and it’s a pork shoulder. Experiencing white smoke an hour after lighting the fire. I followed all of your instructions but am a little worried.
it will be fine. maybe some left over fat on your stones or in the firebox
@@SmokingDadBBQ thanks for the advice and the white smoke did go away. Rest of the cook didn’t go great as I hit a meat wall at 153 degrees. When I couldn’t get the grill temp much hotter, found out I ran out of charcoal after 8 hours and ending at 172 degrees. Finishing in the oven right now.
Oh well, I’m a newb and will have to try again.
Hi. The videos you do a super helpful. I like the planning aspect of the day. Here’s my question; how do you calculate the cook time?
It's pronounced "wustershire" sauce or just "wuster" sauce. Great videos, many thanks.
I always smoke the pair of boneless butts from Costco, and I’d love to see your take on tying and smoking a pair at a time!
sure thing... i have a brisket, pork butt (one from costco) and chicken video recorded all on one grill in the meantime
Followed step by step and got nearly perfect results, thank you for the education!. One q - i had a hard time getting through the stall before the foil boat- my combustion probe said the surface of the pork was around 175 but the core just wouldnt get past 160 - i just let it go till i got to 170 at the core, but that added nearly 2hrs to my cook time so i fully wrapped for the remaining cook instead of the boat and ended up with an 8hr cook / 1hr rest / 9lb pork butt. The dome thermometer was at 270-280 the entire first half of the cook, and 330 after i wrapped it, so I didnt expect it to take that long - any thoughts?
If the point of the foil boat is to keep the bark, and the meat/bark side is facing down on the foil swimming in drippings, how does the bark firm up? Looks like only the fat cap facing up will set up. Thanks
Like your videos. Convinced me on the Kamado Joe vs the BGE. What size was your pork roast? I have a 3.6 lb pork shoulder I want to try. How long is that cook? I'm guessing half the time of your roast as it looks like a pretty big roast.
Ive been smoking for a few years now but am a new follower. I found your channel while waiting for my new Big Joe 3 to arrive and am burning through all your videos. Keep up the great work, your episodes are fantastic!
thanks Joe and congrats on your new Joe
This series is the best!! Been waiting for the shoulder one. Thanks so much!!
You're so welcome! Beef ribs next
Hi James. Hope you're well! I'm cooking pulled pork this weekend for around 30 guests. I've ordered a whole shoulder (around 6kg) the butchers here in the UK are not too familiar with the term boston butt. My question is, should I order 2 boston butts instead of a whole shoulder? I'm going to get him to cut it in 2 anyway to hopfully speed up the cook a little. Or will a boston butt and picnic, which is what it will end up being, be okay? I appreciate your advice. Thanks, Daniel.
Some fine looking pork! Going to be a long 30 min drive home to start dinner now. Just made me quite hungry! Thanks :)
hahaha cheers
Great tips thank you so much. Love this channel! By the way as a tip for you; Worcestershire pronounciation 😊. Drop the CH sound and go like this - “Wustahsher”
In a previous video you said you didn't suggest the deflector in the bottom position when using the classic 2. This video shows doing exactly that. Did your position on this change after more research? I'm doing a pork butt Saturday on my new classic 2 and wondering how to place my deflector plates.
We are only 2 people. Can you divide the pork shoulder in half and smoke? What is the recipe? What whould be the expected cook time? Thanks
"Dab will do ya". Lol Not in Greenville, NC
hahaha cheers
Hi James, I've would like to ask you to do a 8-9 # pork shoulder on my new Joe Jr. So for so good but would appreciate your approach. I'm doing my 3rd cook today. Cheers
James! Excellent tutorial. I'm going to do this this saturday for our annual block party. Quick question: when do you start w/ the apple vinegar spray and how often? Thanks!
Hi James
Just wondering what was the starting weight of the pork shoulder and how often do u spray the apple cider vinegar? Thanks so much
Great videos
I'm new to cooking on a kamado grill, so was very excited to try your approach to doing pulled pork. I wish I could say I'd had as positive an experience as everyone else seems to have had. First, I could never get the wood chip hack to work. The only thing in my ash drawer is fine, well, ash. No charcoal, nothing burning at all, so adding a few chips just meant the chips sat there, unaltered by the end of the cook. Otherwise the cook went perfectly until it was time to make the foil boat and crank up the heat -- I opened the vent and the heat rose to 300, and froze there, even with the control vent open fully. I even removed the pork and grates so I could take the pizza stone out of the set up (I don't have a Slo-Roller") and that made no difference. 300 was all it was going to do, no matter what I did or how long I waited. On my old Weber WSM, I would have just opened the firebox and shoved in a chimney of hot coals to raise the temp, and/or used a bellows to stoke the flame, but the inaccessible firebox of the Kamado Joe had me baffled. Faced with the likelihood of dinner at 9:30 pm instead of 6:30, I fired up my gas grill to 350 on indirect and transferred the pork there, so it could finish and we could eat. If anyone can suggest what I might have done wrong that caused the grill temp to act like that, or what I might have done differently to get the temp up, I'd be glad for the help. All of that said, the pork had great color and flavor, and I really liked the North Carolina-style BBQ sauce.
Hey James! Do you still prefer the foil boat method for your pork butt? Or do you wrap it in butchers paper and foil boat like you do sometimes with brisket? Thanks!!!
The (amount of) seasoning for this cook - was for a roast of what size? My 1/2 pork butt (bone in) is 5.4 lbs.
A slow roller is on my bucket list, but for now I need to go to the cheaper route. What size pizza stone would I need for a Big Joe 24 inch? Also, I just upgraded to the wire ash basket, it doesn’t sit on the ceramic ring like the original plate did, and rests on the bottom lip of the ceramic sides. Is that normal?
I'm brand new to smoking/BBQing and have purchased a Kamado Joe Classic this past weekend. I was having trouble with the temps and getting them low enough for a couple of cooks (followed your spatchcock chicken videos :) ) and watching this video has really given me some great tips to try with my next cook. Am hoping to build enough skill this week to cook pulled pork for Xmas! Thanks so much for these great videos.
Nevermind - 4:29 ! Peach and Apple 2 chunks - Do you presoak them in water ?
In a different instance, even with your new double indirect using the soapstone on the JOE JR, do you think the pork should be foil boated at 160 or 165 to prevent underside burning since it's so condensed?
Thanks James for making this so easy to follow. Today was my first low and slow, first double indirect, and first pulled pork. It was amazing and the timing and taste were perfect - thanks to this video and your explanations! My family also loved the NC style sauce. Killer stuff!
How often do you suggest spraying and what ratio of apple cider/water Smoking Dad BBQ or any fellow Komodo Joe’s…?
Hi James, you may have been asked before - but your ad for coffee reminded me - what are your thoughts on using a ceramic coffee grinder for grinding pepper instead of some of the other much more expensive products? For me in Australia I can get a Porlex mini coffee grinder for less than a 1/3 of the price of a pepper cannon and it seems to do the same job. Maybe faster. I don't mean to create beef but was interested in if you had insight to the benefits or negatives to either...
This looks amazing! Can I do the same on my newly acquired Joe Jnr?
Can you please mention the weight of your meat slab? I am trying to figure out the cook time per kg/pound until foil boat then additional time per kg/lb to rest. Knowing what weight you cooked would would help me dial in my times for different weights of meat.
So I just got my first Kamado grill and I have the JR. Question about when I know its done via temperature is it done at 170 degrees or when the probe goes in smoothly? when you used your hand held thermometer it was reading over 200 but I would have taken it off at 170? is that because your meater probe is more accurate than the hand held one? is it more about feel than actual temperature?
Did I miss it? What is the target internal temperature to take the roast out of the grill? 190?
Just did this version. Delicious. Just so you know: it`s "wus-tuh-shure"- sauce. :) We Brits love to confuse the rest of the world.....
@ 19:23....You know it's good when the color smells awesome. You smoking anything else in there 😂?
The pulled pork was great but your rub (and I used the full recommendations) and the sauce were fantastic and made it delicious. You’ve inspired me to make my own vs buy off the shelf rubs and sauces thank you
Glad they loved it
First thank you so much, your videos are the best around and helps so many home cooks to thrive with the kamado joe. I was wondering how to fill the coal basket on a Joe classic III to achieve the same kind of result. Again thx so much.
I recently had my first smoked brisket and it was amazing. I was about to buy a traeger pellet smoker because I thought that a smoker is the best way to get smoke flavor. But now I read that charcoal + chunk is way better in that regard. wdyt?
thanks. I love your channel
Hi James, what do you think is the right setup for a pulled pork on the jr to have enough fuel. Double indirect with heat deflector and soapstone hack you made?
I am adding a kamado Joe Big Joe to our outdoor island. Wanted to see how wide a space would you recommend, for the drop down in the island. Also do you think 36-in drawer underneath would be overkill or look odd?
I did this cook. Used the deflectors and as pizza stone as I do not have a sloroller. Loaded up the basket about 2/3 ways with coal slanted towards the back, no wood since wife does not like smoked meat. It took the shoulder 7.5 hours to reach the 170 degrees F. The classic joe II was at a consistent 270 degrees the whole cook. I also had to add coal to ash drawer since I could not get to 330-350 degrees. Total cook time was 10.25 hours. The pulled pork turn out tender and delicious. Any ideas why it took so long? Should I have added more coal since I did not use wood? I am new to smoking and this style of BBQ. Fantastic videos, thank you.
I don't have a puzza stone for my classic 2.. would 2 soapstones work?
how frequently do you need to spritz the meat with the cider vinegar? and also thanks for these videos you are my Kamado guru of choice!
It looks like you gave up on trying to maintain the nonstick coating on the slo roller and just sent it through a couple self clean cycles... Is that what you'd recommend? I don't really understand the point of the coating, and its a huge pain to clean.
Followed your method for pull pork and vinegar sauce. Both were a hit with the crowd validated by people going for seconds and thirds. Absolutely delicious! Thanks for putting this and other videos together. Only one thing with me was that I ran out of time and needed to crank up temps to 330 for the last hour and I went with a full foil wrap instead of a boat (6h total in the Big Joe). May be I had a larger piece than yours (4kg) and probably needed to start 1-1.5h earlier.
As I FTCed the pork, I quickly followed up with two spatchcock chickens with Alabama sauce made a bit earlier and these came our perfectly as well in just 40min (did dry brine for both port and chicken).
Tried now picanha, pork ribs, beef short ribs, chicken wings in the basket, pulled pork and chicken, all using your videos. Everything came out great and reconfirmed to me that my choice of buying Big Joe was a right one.
sounds like some great cooks so far
How many pounds do you believe the big Joe can cook? I have 40 pounds of pork butt four slabs of meat. Do you think it would all fit on the big Joe?
It’s more like 36 pounds. It seems like three would fit just fine but the fourth and wondered I might just have to cook inside in the oven.
Hey James,
Been loving you videos. I have big meal to prep for, but I don't like the stress of working on the day itself. I have 2 questions for you:
1. If you make pulled pork in advance, should you pull it or leave it whole?
2. In either case how would you go about reheating?
James… Great vid as always. In your brisket vid you let the brisket rest a bit before you FTC it so it won’t overcook. If you FTC the pork butt immediately after taking it off the grill doesn’t it overcook?
How much did your pork butt weigh and how long did it take to cook at 270 degrees?
thx again for a very informative video but I do have one question...... not sure if it's just a matter of taste or if I'm doing something wrong but..
The three times I have tried dry-brining, the various meats have come out very salty. I am using your exact ingredients and amounts but still comes out salty. Do you have any idea what I may be doing wrong or is this something you have never come across before?
I doesn't put me off your videos but I am struggling to convince myself that dry-brining overnight is any better than maybe an hour before cooking.
Cheers.
Worcestershire is easier to say than you think. I couldn't say it until I met a friend from Boston - the letters don't make much sense in that word! Anyway, just try: Wuh (as in wood) + stuh (as in stuck) + sheer (as in sheer a sheep).
Loving these 101 videos! Do you let the temp begin to drop before FTC for pulled pork they way you do for brisket?
anything on the way down is fine, so then it depends how long you are going to hold. a 4hr or longer rest i would wrap and rest 195-200.... a 2hr rest its ok to wait a little longer
A couple of questions. I may have missed this in the video, but did you spritz at all during the cook? On the rub, if I'm using a brand rub like one of the Meat Church products, should I skips the salt and pepper? I don't want it to be too salty. Lastly, while I know probe tender is the ultimate indication of when to pull off the grill, is there a rule of thumb estimate for cook time per pound at 250?
Any chance you can do this again but on a classic 3.. really struggling getting it to go right here in the UK.. certainly can’t get brisket anywhere like you using a double in direct as the uk charcoal doesn’t seem to last!.. tried following you on this video and my pork turned out horrid!!
This pulled pork should be a controlled substance. I must confess I was not in the mood to make the rub, so I used Killer Hogs Brisket Rub and the BBQ rub in a 50/50 mix. Loose my mind, slap your mama good! I am 73 and have eaten BBQ in almost every great spot in the US. Your plan, the cook, the wrap the towel, it was heaven!
Amazing, so glad you liked it
James - do you wrap the pork butt in plastic wrap when you dry brine overnight?
Will the butt cook faster if it is boneless?? Wasn’t intending to buy it that way but that is what they had.
Does the drip pan act as a double indirect? Why use the heat deflectors? Is that then triple indirect?