💯 agree. SloRoller, the best offence is a good defence by using a drip tray to prevent too much junk from getting in it. when you’re done cooking, crank the heat to 425 and burn it off and next time flip the top cap to keep it as clean as possible. it won’t look new but it won’t provide bad smoke which is what you want
I've had my Big Joe II for about 20 months now. I've followed basic maintenance routines including taking apart the firebox and doing a deep clean every six months. One thing I neglected was my deflector plates. Totally black with drippings, seasonings, and whatever caked on. The only way I figured I'd see white plates again is when I buy new ones... NOPE! did this after tonight's cook. They're almost new. Fire box looks great too, not that it was bad. James you keep topping yourself. My Kamado Joe game has certainly improved since subscription to your channel over the winter. Keep the great content flowing.
Hi James, thanks for the video, useful as always! A tip my Kamado joe dealer learnt me for keeping your grill grates always nice and clean is to give them a wipe with cooking oil just before and just after cooking on them. It just takes 10 seconds while your meat is resting and you'll see that after a few times your grates will keep a lightly "greasy" but clean patina on them, they will become more and more non-stick.. I apply the same method to my soapstone and the flexible cooking rack.
@@SmokingDadBBQ this is indeed the best advice. I have a BGE and the gasket burned away right on the spots of the overbite. I'm too lazy to adjust it, it seals perfect even with the most smoke it doesn't have any smoke escaping from the seal.
After using a Weber kettle bbq and a Weber smoker for many years I was recently surprised by my wife and son with a 24" Kamado. After using it a few times I can only wonder what I've been doing all these years on the other devices. Ive been looking a bunch of your videos and would like to thank you for all the information you're providing through this platform. Thumbs up from Belgium.
Loved this one just like all your other videos! One way I discovered to make my life easier when re-assembling the firebox is to lay all the pieces in and place the metal ring on most of the pieces...and then use the ash tool to pull the pieces in towards the centre so that they'll all tuck in nicely! Thanks again for all your hard work!
James, I have one word for you - Ash. Use it on top of the deflector plates. The fat drippings are absorbed, do not smoke or barely, helps deflector and firebox stay clean longer. How much, as much as you feel comfortable. Probably won't absorb all brisket drippings, but will prevent a lot. Or put ash in your dripping tray or around it helps all for the same reasons. If you do not move the deflectors it wont ash over the food. And after cook you just dump it. I haven't seen anyone using this trick, but it does work.
Being that I bought a used Kamado Joe Classic, this is exactly what I needed. Getting to cook our Thankgiving turkey. James, I really appreciate all the help as I prep for the big day.
You said you were up to 700 in a few minutes but my joe regularly takes 30-45 mins to get up to temp no matter the temp. Is there something wrong with it? I use the vents appropriately
I started my kamado joe jr today to do a cleaning on my filthy heat deflectors. I removed them, poured the charcoal, lit the charcoal and closed lid with the bot vent completely open and top ring fully open as well. I stepped inside for maybe 10 minutes only to return outside to my grill at 900 DEGREES! It can't believe it heated up to that temp so fast. I looked at my grill for the first time in the sun today and noticed what looks like tiny little cracks around the dome of the grill. I hope I didn't ruin it as I just got the grill about a week ago. I looked online at a few pictures and it appears to be what people call "glazed", just hope my joe jr is ok because I sure am enjoying it thus far, it's a great little grill
I have had my Kamado for 7/8 years. I clean my grates with steel wool and soap before every cook. I will not do a high burn as I believe it will burn the gaskets between the top and the base. There is certainly some wear on the gaskets with minimal smoke leaking out but doesn't affect the cook...so far. There is considerable build-up of black gunk on the inside of the lid but I scrape off occasionally and does not hinder my cooks.
I use a similar method, only i place the grates in the top position, and the deflector plates on top of them. That way, the sidewalls get more heat. I also fire it up a bit warmer, last time the pizza cook was on 900F. That also cleaned the ceramics quite nicely. When the grates are cold again, you can rinse them under warm water and use a dishwashing brush. Easy as pie.
Great video James. 4 Days till see my baby(KamadoBig Jo) we move into the new house finally!! she in a storage Pod, so I know what I will be doing before my first cook now... Be safe friend. Brad.
Would love to see you do a cleaning video on the kettle Joe. I’ve been using mine all summer and it’s in desperate need of a deep clean. I’ve tried applying the same principles you’ve used here, but my ceramic plates are still black. Please help!
Don’t forget to scrub the outside of your cookers. They look much nicer all shiny and polished up in videos. They look good on the inside now. I keep mine polished year round in and out. But I don’t get snow. Nice video!
Thank you for this and many other KJ vids. Mine just arrived today, but I have been watching your advocacy vids for months and months as I have agonized over spending this much for a grill.
Finally!!! KJ Classic III arriving in the next few days... this video will help me to keep it in tip-top condition. All I need now are some decent tongues and I'll be good to go.
One thing I read about and tried that works remarkably well is scrubbing the grates with heavy duty tin foil. Also, I clean mine after every use with my grill rescue brush. Check it out. Kickstarter campaign that works great as well with no wires
Thanks, I knew that it was possible. But with your comments much better. Is this also possible with the pizza plate instead of the heat deflector. Greetings from the Netherlands.👍🏻
Did this today worked wonderfully well. Watched many of you videos, they are super helpful and to the point with great takes on manipulations you do. Keep them coming !!!
Hello James ! Another very nice video. But did you make a video, on how to clean soapstone ? Mine is all black and could do with a little freshening up. Thank you very much.
Ya I’m due for a good spring cleaning. Always lots of charcoal though my BGE during the winter. -30 c or even -40 c 🇨🇦 is a great time for a BBQ, just makes you appreciate the food more.
And since it’s time to start cooking pizza outside again, a Kamado grill needs to be nice & clean or 🔥 at those high temperatures. One time I thought the grill was clean enough, fired it up early to preheat. Went inside to make the pizzas, but when I checked on it I could tell it burnt off the inside residue. Glad I didn’t have the pizza in it at that time. 🍕
I appreciate these videos - Ill admit its been a while since Ive watched them bc I stepped away from my kamado joe- Im ready to deep clean it and get back into it- but Im wondering how to deep clean my slow roller- and where did all of the amazon links go that you used to have for the prodcuts you use? I went to your website hoping tto find them there but they werent. Do you sill have them somewhere? Id like to buy the new heatproof gloves you had bc they look like they fit better than the original pair of yours that I bought. Thanks for doing what you do!
Great video. Wondering how I'd go about cleaning my slow roller and other hardware. At one point I left my grill after a slow and low and by chance didn't grill again for a month. The culture that was awaiting me must have been mid renaissance. I hit it with high heat rotating out all stainless hardware. Culture was gone my my slo roller warped just a touch. Nothing crazy, but how could I have approached this better?
Have you considered putting the grill racks on the second position and the heat deflectors above? That should turn everything on the grill racks to ash and easily wipe off.
Im at 600 now, how long before cleaning the grates? I don’t expect you to be on now. Seems to be going well, had a smaller basket that Amazon said was for my Big Joe, nope
James, thanks for all your videos. Just opened the lid after a deep clean and went to remove the heat deflector and it cracked in two. 650 degrees for about an hour..Do you know what could have caused that?
Also - on the Joe Jr. - how do you know when it is time to replace the gasket? Mine is looking a little smooshed but the grill isn't even a year old. Thank you for all of your great content!
Question? I was told by a pit master not to clean your grates all the way cause that’s where a lot of the flavor is but I watch your videos all the time and value your opinion so can you please answer this question should clean your grill grates all the way?Thank you
i don't believe in doing non nature things in general (like soak in vinegar to clean to bare metal) even though I know lots of people ask how to do that. While I don't think my pallet is sophisticated enough to tell the difference between new grids vs. seasoned ones I generally let nature run its course. Pizza, steaks essentially replicate what we did here with a clean burn whereas pork butts and brisket etc. add some fats and oils into the grid which is a good thing
Expecting our first in a few months, I knew I had to up my "Dad Game". That started with a solid BBQ and thanks to your recommendations I'll be following suit with a JK Classic III in a few weeks (once in stock here). Your videos have been informative and entertaining. Feeling more confidant bringing this one more slice of dad life, though they are some big red crocks to fill ;).
SDBBQ! - my dad and I both got kamados this Christmas and your videos have been our bible to cooking on the KJ. Thanks from both of us. One quick question what grate scraper is that? I saw you link it in a comment and cannot find it anymore.
Yet another great informative video. Thanks for sharing all your hints and tips with us James. Just taken delivery of our Classic 3 today. Any suggestions please as to what I should try first while I'm getting used to using it? I know what I want to try, (porcetta & ribs), but thought best to try easier cooks to start with. Many thanks.
I'm just about to do a clean burn for the first time whenever the weather warms back up a bit and I feel like doing it. I see conflicting advice on what temperature to use. Some people say 650 F, and the result of that looks better to me, with all the gunk on the grates just turning to ash that easily brushes off the next day, and some people say 550 F. I've even seen people leave the grill grates out because high temperatures promote rust on them, and I'm just like... "u wot mate?"
i dialled it down from 750 as i don't want to rust the grates which happens in stainless steal 750-1000f range. 600 is enough to clean the inside and clean the grids and have your grill performing like new
@@SmokingDadBBQ I got the 18" aluminum for Kamado Big Joe III. Got it at Nella Kitchen Supply store in Hamilton, ON. I believe you can order from them online.
Thanks for the great video James. I'm going to do my first deep clean on my Big Joe III this weekend and also need to deep clean my pizza stone. What are your thoughts on putting the stone on the grill grates to clean simultaneously with the grill and ceramic? Will the heat deflector plates block too much eat to clean the stone at the same time?
I don't have one so I don't like commenting on products I haven't used, so please take my thoughts / bias with a grain of salt. I think the indestructible marketing spin is more marketing than a real benefit in particular when it comes to the heat retention / efficiency of a Kamado. There is such thing as too efficient.... the Weber summit Kamado and the Broil King Keg, and even my old large big green egg I would say are almost too efficient for their own good. While you might think this is a good thing (for saving money it is) the reality is a sputtering fire that is not burning clean which leads to a bad smoke taste. A fire burning openly provides better smoke rings and better taste which is why i like my series 3 joes so much... they are less efficient than any other kamado i have used and in return, the smoke quality is better than any other i have used
Thanks for the tips! Any thoughts on the Slo-Roller? No matter how hard I try, it is just caked on drippings all around the edges of the base. Also, any tips on the Smoke stack Cap? Your first video alluded to using simple green (I think), but mine just gunks up with grease and is hard to clean the sliding vent mechanism (especially in winter). Thanks for all your videos!
I find the best offence is a good defence (drip pan)... what that doesn't get, crank the heat at the end of a cook to 425 and wait for the white smoke to dissipate, flip the top of the sloroller for next time alternating up/down. The cap is easiest to wipe with a cloth when its hot, after a while you eventually need some degreaser
Whoops I forgot my side shelves were not aluminum and I put my really hot grate on the side shelf and now I have grate marks on one of them. But man is my deflector plates gorgeous
Happy to help! SloRoller, the best offence is a good defence by using a drip tray to prevent too much junk from getting in it. when you’re done cooking, crank the heat to 425 and burn it off and next time flip the top cap to keep it as clean as possible. it won’t look new but it won’t provide bad smoke which is what you want
@@SmokingDadBBQ That is far easier and cleaner than bringing it into the house to clean it in the kitchen sink. Thanks for that tip on cleaning the slow roller.
Great video. I just bought a Classic III, and your channel has been such a great resource. Thank you! A question: what happened to your custom table? Did you give up on it?
James, I have been watching and learning before I invest in buying a Kamado Joe or an imitation Kamado grill. One question I have is the type of charcoal. Can we use the charcoal they sell at the grocery store like Kingsford lor is there a particular type that you use amd what are the dofferemces. Thank you, Scottie
Nice video! Thank you, itwas really useful. Do you also have some advice about how to clean the slowroller? Because you cant heatup the slowroller that high, right?
two things I’ve found. one drip tray makes a world of difference in prevention. second after your cook turn the heat to 400f and it will burn off the crap and be ready to go next time
Thanks for the vid, very helpful. Can you check the link on the temp gauge video? When I click it brings me back to this video. The other two work fine. Thanks!
Thank you for this video. Do you ever take the entire firebox apart? The ring that holds mine is so filthy from slow cooks, as well as my slow roller. I’ve seen some people clean with a Dremel and wire brush attachment. Did your metal ring come clean with the high burn? How do you clean your slow roller? Easy off?
the metal comes clean from this. you can take it all out to clean behind the firebox which is a good idea also for spring cleaning. SloRoller, the best offence is a good defence by using a drip tray to prevent too much junk from getting in it. when you’re done cooking, crank the heat to 425 and burn it off and next time flip the top cap to keep it as clean as possible. it won’t look new but it won’t provide bad smoke which is what you want
Hi, please. How to clean slow roller? Or how I need use him without dirty? 😊 great idea for new video👍👍 Because seller tell me slow roller damaged when heat is more like 200celzius
Thanks, James! It is handy! Do you have an idea about slow-roller cleaning as it is unfortunately covered with tifflon (worst mistake of slow-roller company I believe) cleaning out of grease almost impossible without scratching?
ive heard mixed messages... not sure if it is teflon coated or not. Lately it seems more folks are saying its not, its just that the metal can melt above 500f which ive seen. i found the best offence is good defence (drip tray)... then i turn the heat up to 400f after a low and slow cook to burn off the crud.. works well
700 degrees Fahrenheit 700 - 32 / (9/5) = 371 degrees Celcius. Thats right isn't it? Always difficult to count it back to degrees Celcius. In the Netherlands it is more usual to work in degrees Celcius. Works wonderfull by the way. My heat deflector shield was really dirty after leaking all the meat juices by mistake. It looks like new, I did only go to 290 degrees Celcius for about 30 minutes.
Hi James. I liked this video but one thing I’m also interested in is how to clean the inside of the dome. The inside of my Big Joe is blistering or bubbling all over and in some spots peeling away from the surface. Makes me worried that some of that stuff, bleach ash?, may fall into my food as it cooks. Any advice on how to clean this or is it just natural? Thanks, Edgar
Smoking Dad, I just moved back from the UK and I am wondering if my Ceramic BBQ will be okay to leave outside and using during the winter months. I live in Ottawa. Any tips on using it in the winter. Thanks, RM
Hello James, Just a quick one I was trying to replace my gasket on Lgbe and was using something like acetone but a substitute alcohol smells like fuel to remove remnants of gasket and this poured a bit in the egg inner walls and it’s smelling bad like petrol , how do I get rid off the chemical smell ,do I do a deep clean thanks
James - thanks for the video. Very helpful as always. For some reason, on my Classic 3 with both deflectors installed and grills on top, I can't get passed 210 degrees C (hood closed, top vent full open, bottom air feed full open). I'm guessing airflow issue and I need to fully remove the ceramic fire box and clean out?
@@SmokingDadBBQ Thanks James! How often do you to a full empty of the firebox? (I cook 2-3 times per week. First clean in 5 months). Also - do you leave the ash catcher and ash basket out when cooking for better airflow? Thanks as ever mate. Legend.
I've never left the ash catcher out but that's a interesting idea when trying to get real high heat for things like napolian pizza. I too have problem heating high heat using cheap royal oak charcoal... Can't beat 10$ a 15lb bag though...
It might just be the camera angle or the lighting but ithink it's interesting how the colour of the big Joe is darker when it's at the high temp than when it was cool at the beginning of the video. Did anyone else notice that or am I seeing things? Cheers
it helps to try and prevent it with a drip pan first. after that when I remove the food I crank the heat to 400 and burn it all off. once the smoke goes from white to clear i shut it down and it’s ready to go
I have a chef Felton commercial brush with thicker gauge metal and a 25lbs pull test vs 5lbs for most wire brushes - www.cheffelton.com/products/chef704
Hi James, can we include cast iron grate/griddle and the SloRoller plate in this burn process or is it essentially just for ceramic components? Thnks for your videos!
Man i accidentally left the top open and bottom fully open after cooking wings and woke up hungover with the cleanest brand new kamado i have ever seen hahahaha thank god it didnt burn the house down it would have been like a jet flame out the top
you can have it in there for this and then clean it in a sink with mild dish soap and a green scour brush to get any last stuck on bits. then good as new (just slightly darker as it’s seasoned)
I just purchased a new Kamado Joe Classic II 18". Do I need to do a burn-in to remove any resudue left during manufacturing? If so, for how long and at what temperature?
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
Must watch KJ videos:
KJ 101 (start here) - th-cam.com/video/x3nvkwmwuFw/w-d-xo.html
Top 10 KJ beginner mistakes - th-cam.com/video/gdcaOjQt_I0/w-d-xo.html
Dome alignment issue? - th-cam.com/video/qWM6mFkfnmI/w-d-xo.html
Top 5 KJ maintenance tips - th-cam.com/video/gphUQFW6uIo/w-d-xo.html
Don’t buy these accessories - th-cam.com/video/ORcbo6fTHmk/w-d-xo.html
Smoke wood secret - th-cam.com/video/2qtHrFjWY1U/w-d-xo.html
First 5 cooks for a new owner - th-cam.com/video/JA84ZvYL47Y/w-d-xo.html
I am a huge proponent of using a drip pan whenever possible. The Smokeware 14” version arrived yesterday; a beast of a drip pan.
💯 agree. SloRoller, the best offence is a good defence by using a drip tray to prevent too much junk from getting in it. when you’re done cooking, crank the heat to 425 and burn it off and next time flip the top cap to keep it as clean as possible. it won’t look new but it won’t provide bad smoke which is what you want
I place a sheet of aluminium foil on the heat plates when cooking ribs, brisket etc to prevent drips burning onto them
I've had my Big Joe II for about 20 months now. I've followed basic maintenance routines including taking apart the firebox and doing a deep clean every six months. One thing I neglected was my deflector plates. Totally black with drippings, seasonings, and whatever caked on. The only way I figured I'd see white plates again is when I buy new ones...
NOPE! did this after tonight's cook. They're almost new. Fire box looks great too, not that it was bad. James you keep topping yourself. My Kamado Joe game has certainly improved since subscription to your channel over the winter.
Keep the great content flowing.
awesome, cheers Rob
Hi James, thanks for the video, useful as always! A tip my Kamado joe dealer learnt me for keeping your grill grates always nice and clean is to give them a wipe with cooking oil just before and just after cooking on them. It just takes 10 seconds while your meat is resting and you'll see that after a few times your grates will keep a lightly "greasy" but clean patina on them, they will become more and more non-stick.. I apply the same method to my soapstone and the flexible cooking rack.
Great tip!
You can also use a canola cooking spray for the same effect. I do that on all my grills.
Another reason Kamado Joe is such an amazing piece of equipment. A few high heat cleans in my big green egg and it’s gasket was needing replacement.
the felt doesn’t like 700f this is true. especially if there is an over / under bite
@@SmokingDadBBQ this is indeed the best advice. I have a BGE and the gasket burned away right on the spots of the overbite. I'm too lazy to adjust it, it seals perfect even with the most smoke it doesn't have any smoke escaping from the seal.
After using a Weber kettle bbq and a Weber smoker for many years I was recently surprised by my wife and son with a 24" Kamado. After using it a few times I can only wonder what I've been doing all these years on the other devices. Ive been looking a bunch of your videos and would like to thank you for all the information you're providing through this platform. Thumbs up from Belgium.
thanks so much and congratulations on joining the Kamado cooking crowd
Loved this one just like all your other videos! One way I discovered to make my life easier when re-assembling the firebox is to lay all the pieces in and place the metal ring on most of the pieces...and then use the ash tool to pull the pieces in towards the centre so that they'll all tuck in nicely! Thanks again for all your hard work!
great call Jeff
James, I have one word for you - Ash. Use it on top of the deflector plates. The fat drippings are absorbed, do not smoke or barely, helps deflector and firebox stay clean longer. How much, as much as you feel comfortable. Probably won't absorb all brisket drippings, but will prevent a lot. Or put ash in your dripping tray or around it helps all for the same reasons. If you do not move the deflectors it wont ash over the food. And after cook you just dump it. I haven't seen anyone using this trick, but it does work.
clever, haven't seen that in use before
Seeing this man's smile makes me excited to watch his videos and to use my kamado joe.
haha cheers
Being that I bought a used Kamado Joe Classic, this is exactly what I needed. Getting to cook our Thankgiving turkey. James, I really appreciate all the help as I prep for the big day.
thank-you, cheers
You said you were up to 700 in a few minutes but my joe regularly takes 30-45 mins to get up to temp no matter the temp. Is there something wrong with it? I use the vents appropriately
Just done a deep clean on my Kamado following your instructions - perfect! Great videos as always, cheers Greg from the UK!
Very good points about a deep clean. Especially when you smoker just isn’t running right.
thanks Kevin
I started my kamado joe jr today to do a cleaning on my filthy heat deflectors. I removed them, poured the charcoal, lit the charcoal and closed lid with the bot vent completely open and top ring fully open as well. I stepped inside for maybe 10 minutes only to return outside to my grill at 900 DEGREES! It can't believe it heated up to that temp so fast. I looked at my grill for the first time in the sun today and noticed what looks like tiny little cracks around the dome of the grill. I hope I didn't ruin it as I just got the grill about a week ago. I looked online at a few pictures and it appears to be what people call "glazed", just hope my joe jr is ok because I sure am enjoying it thus far, it's a great little grill
you're ok, all ceramic grill paint gets these little micro glazing
I have had my Kamado for 7/8 years. I clean my grates with steel wool and soap before every cook. I will not do a high burn as I believe it will burn the gaskets between the top and the base. There is certainly some wear on the gaskets with minimal smoke leaking out but doesn't affect the cook...so far. There is considerable build-up of black gunk on the inside of the lid but I scrape off occasionally and does not hinder my cooks.
The old felt does not like the high heat as much as the new style for sure, good call
I use a similar method, only i place the grates in the top position, and the deflector plates on top of them.
That way, the sidewalls get more heat.
I also fire it up a bit warmer, last time the pizza cook was on 900F. That also cleaned the ceramics quite nicely.
When the grates are cold again, you can rinse them under warm water and use a dishwashing brush. Easy as pie.
Good stuff!
Great video James. 4 Days till see my baby(KamadoBig Jo) we move into the new house finally!! she in a storage Pod, so I know what I will be doing before my first cook now...
Be safe friend.
Brad.
That is awesome! congrats Brad
Very helpful! I’ve got more gunk in my KJ after a bunch of low and slows
Would love to see you do a cleaning video on the kettle Joe. I’ve been using mine all summer and it’s in desperate need of a deep clean. I’ve tried applying the same principles you’ve used here, but my ceramic plates are still black. Please help!
Don’t forget to scrub the outside of your cookers. They look much nicer all shiny and polished up in videos.
They look good on the inside now.
I keep mine polished year round in and out. But I don’t get snow.
Nice video!
100% need to do what I did in the fall in this video again - th-cam.com/video/MsOnv-3-73s/w-d-xo.html
Thanks James, just done a couple of low slow cooks and thought you would be the guy to let us know how to deep clean. Awesome 👏🏻
Glad to help
Thank you for this and many other KJ vids. Mine just arrived today, but I have been watching your advocacy vids for months and months as I have agonized over spending this much for a grill.
Glad it was helpful! those fears will drift away fast. you got this
Hi James. Thanks for the video and all the videos you produce! They are SO helpful. What should we do to clean after a cook / between cooks?
You can bump the heat after a cook to burn off stuff and then next cook flip deflectors to keep them clean
Finally!!! KJ Classic III arriving in the next few days... this video will help me to keep it in tip-top condition. All I need now are some decent tongues and I'll be good to go.
congratulations
One thing I read about and tried that works remarkably well is scrubbing the grates with heavy duty tin foil. Also, I clean mine after every use with my grill rescue brush. Check it out. Kickstarter campaign that works great as well with no wires
Great tip!
Thanks, I knew that it was possible. But with your comments much better.
Is this also possible with the pizza plate instead of the heat deflector.
Greetings from the Netherlands.👍🏻
Yes, absolutely. Cheers
Just bought a Classic 2 used and everything is in great shape except it’s very dirty. Will do this first thing
congrats
Did this today worked wonderfully well. Watched many of you videos, they are super helpful and to the point with great takes on manipulations you do. Keep them coming !!!
thabka. glad it helped!
Another great video James. Glad you are getting everyone involved with keeping their red beauties in peak performance.
Thanks
Thank you for showing me how to clean those hard to reach places so that my meat tastes better. The wife will love this!
100%... if it was bad, this makes a big difference
Hello James ! Another very nice video. But did you make a video, on how to clean soapstone ? Mine is all black and could do with a little freshening up. Thank you very much.
I’m shocked how well this worked on the deflectors. I’ll be returning to this video when time comes.
thanks
Ya I’m due for a good spring cleaning. Always lots of charcoal though my BGE during the winter. -30 c or even -40 c 🇨🇦 is a great time for a BBQ, just makes you appreciate the food more.
100%
And since it’s time to start cooking pizza outside again, a Kamado grill needs to be nice & clean or 🔥 at those high temperatures. One time I thought the grill was clean enough, fired it up early to preheat. Went inside to make the pizzas, but when I checked on it I could tell it burnt off the inside residue. Glad I didn’t have the pizza in it at that time. 🍕
I appreciate these videos - Ill admit its been a while since Ive watched them bc I stepped away from my kamado joe- Im ready to deep clean it and get back into it- but Im wondering how to deep clean my slow roller- and where did all of the amazon links go that you used to have for the prodcuts you use? I went to your website hoping tto find them there but they werent. Do you sill have them somewhere? Id like to buy the new heatproof gloves you had bc they look like they fit better than the original pair of yours that I bought. Thanks for doing what you do!
Great video. Wondering how I'd go about cleaning my slow roller and other hardware. At one point I left my grill after a slow and low and by chance didn't grill again for a month. The culture that was awaiting me must have been mid renaissance. I hit it with high heat rotating out all stainless hardware. Culture was gone my my slo roller warped just a touch. Nothing crazy, but how could I have approached this better?
Many thanks, new to Kamado joe, appreciate your knowledge
Glad it was helpful!
Thank you for making these maintenance and informational kinds of videos along with your cooks. Great info!
Glad you like them!
Have you considered putting the grill racks on the second position and the heat deflectors above? That should turn everything on the grill racks to ash and easily wipe off.
100% works just as well
Im at 600 now, how long before cleaning the grates? I don’t expect you to be on now. Seems to be going well, had a smaller basket that Amazon said was for my Big Joe, nope
James, thanks for all your videos. Just opened the lid after a deep clean and went to remove the heat deflector and it cracked in two. 650 degrees for about an hour..Do you know what could have caused that?
Thanks for the video! Highly appreciate it 👍
Glad it was helpful!
Also - on the Joe Jr. - how do you know when it is time to replace the gasket?
Mine is looking a little smooshed but the grill isn't even a year old. Thank you for all of your great content!
I will do mine when smoke leaks or it just falls off
Question? I was told by a pit master not to clean your grates all the way cause that’s where a lot of the flavor is but I watch your videos all the time and value your opinion so can you please answer this question should clean your grill grates all the way?Thank you
i don't believe in doing non nature things in general (like soak in vinegar to clean to bare metal) even though I know lots of people ask how to do that. While I don't think my pallet is sophisticated enough to tell the difference between new grids vs. seasoned ones I generally let nature run its course. Pizza, steaks essentially replicate what we did here with a clean burn whereas pork butts and brisket etc. add some fats and oils into the grid which is a good thing
@@SmokingDadBBQ thank you now I feel great knowing that I am doing it right
Nice one James! This is something I need to do more often and my KJ needs this now! Cheers!
haha thanks. cheers
Expecting our first in a few months, I knew I had to up my "Dad Game". That started with a solid BBQ and thanks to your recommendations I'll be following suit with a JK Classic III in a few weeks (once in stock here). Your videos have been informative and entertaining. Feeling more confidant bringing this one more slice of dad life, though they are some big red crocks to fill ;).
haha the crocs will fit you just fine 😂
Thanks again James for another great educational video. Could you clean the soap stone in the same process?
Yes you can!
SDBBQ! - my dad and I both got kamados this Christmas and your videos have been our bible to cooking on the KJ. Thanks from both of us. One quick question what grate scraper is that? I saw you link it in a comment and cannot find it anymore.
i dont use it often, but i have a chef felton i believe its called
@@SmokingDadBBQ that’s it!
Your videos are informative and to the point. Good job, cheers
I appreciate that!
Yet another great informative video. Thanks for sharing all your hints and tips with us James. Just taken delivery of our Classic 3 today. Any suggestions please as to what I should try first while I'm getting used to using it? I know what I want to try, (porcetta & ribs), but thought best to try easier cooks to start with. Many thanks.
ribs are pretty forgiving... go for it
I'm just about to do a clean burn for the first time whenever the weather warms back up a bit and I feel like doing it. I see conflicting advice on what temperature to use. Some people say 650 F, and the result of that looks better to me, with all the gunk on the grates just turning to ash that easily brushes off the next day, and some people say 550 F. I've even seen people leave the grill grates out because high temperatures promote rust on them, and I'm just like... "u wot mate?"
i dialled it down from 750 as i don't want to rust the grates which happens in stainless steal 750-1000f range. 600 is enough to clean the inside and clean the grids and have your grill performing like new
I use an 18" diameter shallow aluminium pizza dish lined with aluminium foil on the ceramic plates and slow roller. That way they never get dirty.
love it. i use a smoke ware 14" pan in the big joe as it matches the profile of the sloroller without exceeding it where it might change the air flow
@@SmokingDadBBQ I got the 18" aluminum for Kamado Big Joe III. Got it at Nella Kitchen Supply store in Hamilton, ON. I believe you can order from them online.
Thanks for the great video James. I'm going to do my first deep clean on my Big Joe III this weekend and also need to deep clean my pizza stone. What are your thoughts on putting the stone on the grill grates to clean simultaneously with the grill and ceramic? Will the heat deflector plates block too much eat to clean the stone at the same time?
the heat should be enough but you can always pull out the plates when they are done and do soapstone or pizza stone
What are your thoughts on the new Blaze Cast Aluminum Kamado? Can we expect a review soon?
I don't have one so I don't like commenting on products I haven't used, so please take my thoughts / bias with a grain of salt. I think the indestructible marketing spin is more marketing than a real benefit in particular when it comes to the heat retention / efficiency of a Kamado. There is such thing as too efficient.... the Weber summit Kamado and the Broil King Keg, and even my old large big green egg I would say are almost too efficient for their own good. While you might think this is a good thing (for saving money it is) the reality is a sputtering fire that is not burning clean which leads to a bad smoke taste. A fire burning openly provides better smoke rings and better taste which is why i like my series 3 joes so much... they are less efficient than any other kamado i have used and in return, the smoke quality is better than any other i have used
would you ever consider doing a video on how you store al your accessories, it's a struggle to find places
good idea. will do
Ottoman!
Thanks for the tips! Any thoughts on the Slo-Roller? No matter how hard I try, it is just caked on drippings all around the edges of the base. Also, any tips on the Smoke stack Cap? Your first video alluded to using simple green (I think), but mine just gunks up with grease and is hard to clean the sliding vent mechanism (especially in winter). Thanks for all your videos!
I find the best offence is a good defence (drip pan)... what that doesn't get, crank the heat at the end of a cook to 425 and wait for the white smoke to dissipate, flip the top of the sloroller for next time alternating up/down. The cap is easiest to wipe with a cloth when its hot, after a while you eventually need some degreaser
Hi. Thanks for your videos. It’s really helped teach me how to use my Kamado. Will those high heats damage or crack the heat deflector plates?
thanks. no the 600-700f range is well within factory recommendations
You have such educational content! Nice job James!
thanks 🙏
Whoops I forgot my side shelves were not aluminum and I put my really hot grate on the side shelf and now I have grate marks on one of them. But man is my deflector plates gorgeous
oh no. yes the older ones melt
Great video and thank you for sharing! What is the best way to clean the slo roll? Again, thank you for all you do with these amazing videos!
Happy to help! SloRoller, the best offence is a good defence by using a drip tray to prevent too much junk from getting in it. when you’re done cooking, crank the heat to 425 and burn it off and next time flip the top cap to keep it as clean as possible. it won’t look new but it won’t provide bad smoke which is what you want
@@SmokingDadBBQ thank you for the guidance. that was one in particular I was wondering about.
@@SmokingDadBBQ That is far easier and cleaner than bringing it into the house to clean it in the kitchen sink. Thanks for that tip on cleaning the slow roller.
I don't have a KJ, but John Setzler's method for cleaning the Slo Roller is a wire brush head on a drill if I remember correctly.
@@praetorxyn I prefer prevention with a drip tray and clean burn at 425 after each cook rather than removing the paint with a brush
I love this channel and your content!!
Thank you so much!
Great video, thankyou. Learning so much from you. Cheers
thanks, cheers
Great video. I just bought a Classic III, and your channel has been such a great resource. Thank you! A question: what happened to your custom table? Did you give up on it?
thanks 🙏. I couldn’t make the big Joe fit a space I built foe a classic. so stay tuned for version 2 this spring
James, I have been watching and learning before I invest in buying a Kamado Joe or an imitation Kamado grill. One question I have is the type of charcoal. Can we use the charcoal they sell at the grocery store like Kingsford lor is there a particular type that you use amd what are the dofferemces. Thank you, Scottie
Not really related... But do you ever cure or season your kamados with a low burn for a few hours? Love the channel!
I do a break in burn. after that I let the cooking take care of the rest
Nice video! Thank you, itwas really useful. Do you also have some advice about how to clean the slowroller? Because you cant heatup the slowroller that high, right?
two things I’ve found. one drip tray makes a world of difference in prevention. second after your cook turn the heat to 400f and it will burn off the crap and be ready to go next time
Thank you smoking dad! I always use a drippan. Nextime i will try your method!
Thanks for the vid, very helpful. Can you check the link on the temp gauge video? When I click it brings me back to this video. The other two work fine. Thanks!
Done! Sorry for that, its th-cam.com/video/5ew06oYnR8M/w-d-xo.html
Thank you for this video. Do you ever take the entire firebox apart? The ring that holds mine is so filthy from slow cooks, as well as my slow roller. I’ve seen some people clean with a Dremel and wire brush attachment. Did your metal ring come clean with the high burn? How do you clean your slow roller? Easy off?
the metal comes clean from this. you can take it all out to clean behind the firebox which is a good idea also for spring cleaning.
SloRoller, the best offence is a good defence by using a drip tray to prevent too much junk from getting in it. when you’re done cooking, crank the heat to 425 and burn it off and next time flip the top cap to keep it as clean as possible. it won’t look new but it won’t provide bad smoke which is what you want
Thank you for the video, it's very helpful!!... I have a question, how can I clean my soapstone?, it's the same for the heat deflectors?
Yes, exactly. Then mild dish soap and a scrub brush to clean it up like new
Hi, please. How to clean slow roller? Or how I need use him without dirty? 😊 great idea for new video👍👍
Because seller tell me slow roller damaged when heat is more like 200celzius
will make one of those
Thanks, James! It is handy! Do you have an idea about slow-roller cleaning as it is unfortunately covered with tifflon (worst mistake of slow-roller company I believe) cleaning out of grease almost impossible without scratching?
ive heard mixed messages... not sure if it is teflon coated or not. Lately it seems more folks are saying its not, its just that the metal can melt above 500f which ive seen.
i found the best offence is good defence (drip tray)... then i turn the heat up to 400f after a low and slow cook to burn off the crud.. works well
@@SmokingDadBBQ thanks for an idea, I will give it a try!
700 degrees Fahrenheit 700 - 32 / (9/5) = 371 degrees Celcius. Thats right isn't it? Always difficult to count it back to degrees Celcius. In the Netherlands it is more usual to work in degrees Celcius. Works wonderfull by the way. My heat deflector shield was really dirty after leaking all the meat juices by mistake. It looks like new, I did only go to 290 degrees Celcius for about 30 minutes.
awesome. 290c is hot enough to clean
Hi James. I liked this video but one thing I’m also interested in is how to clean the inside of the dome. The inside of my Big Joe is blistering or bubbling all over and in some spots peeling away from the surface. Makes me worried that some of that stuff, bleach ash?, may fall into my food as it cooks. Any advice on how to clean this or is it just natural?
Thanks, Edgar
saw that you found it already, good luck
Will this process help for mold inside the Kamado
What do you use to clean the soapstone? My soap stone has some carbonized food on it from last night and I dont know what to do to clean it?
Smoking Dad, I just moved back from the UK and I am wondering if my Ceramic BBQ will be okay to leave outside and using during the winter months. I live in Ottawa. Any tips on using it in the winter. Thanks, RM
I am a few hours from you. I grill no problem year round
Awesome! Thanks for the tutorial!
Glad it was helpful!
@@SmokingDadBBQ Yep! I know what I'm doing this afternoon!
@@brianakers2719 cheers
Hi James great video btw 👌 have you by any chance got a link for the wire brush you are using to clean the grill grates?
thanks, its from - www.cheffelton.com
this one in particular - www.cheffelton.com/products/chef704
Super helpful. Thank you.
Glad it was helpful!
What gloves are you wearing for video?
Hello James,
Just a quick one I was trying to replace my gasket on Lgbe and was using something like acetone but a substitute alcohol smells like fuel to remove remnants of gasket and this poured a bit in the egg inner walls and it’s smelling bad like petrol , how do I get rid off the chemical smell ,do I do a deep clean thanks
I'm just glad nobody called the fire department on me after doing this!
hahah it can get smokey
You and me both….me nervously sitting here while it blows white smoke everywhere:😶🌫️
Brilliant thank you for the video, really helps and yep defo works !!!!!
Great to hear!
Can you do this deep clean with a.konnected joe ? I am afraid the electronics won't let you raise the temps you need for the deep clean
500-600f is plenty and the Konnected is happy there
James - thanks for the video. Very helpful as always. For some reason, on my Classic 3 with both deflectors installed and grills on top, I can't get passed 210 degrees C (hood closed, top vent full open, bottom air feed full open). I'm guessing airflow issue and I need to fully remove the ceramic fire box and clean out?
sounds like a restriction of some sort. clean it out and put it back making sure things are spaced and aligned for air movement
@@SmokingDadBBQ Thanks James! How often do you to a full empty of the firebox? (I cook 2-3 times per week. First clean in 5 months). Also - do you leave the ash catcher and ash basket out when cooking for better airflow? Thanks as ever mate. Legend.
I've never left the ash catcher out but that's a interesting idea when trying to get real high heat for things like napolian pizza. I too have problem heating high heat using cheap royal oak charcoal... Can't beat 10$ a 15lb bag though...
It might just be the camera angle or the lighting but ithink it's interesting how the colour of the big Joe is darker when it's at the high temp than when it was cool at the beginning of the video. Did anyone else notice that or am I seeing things? Cheers
it changes colour at 500f + to a dark red. it goes back when it cools off
@@SmokingDadBBQ Ok cool. Thanks for the reply. I've never noticed it before. An interesting little quirk. Cheers
Any tips on cleaning the slo roller? ✌️
it helps to try and prevent it with a drip pan first. after that when I remove the food I crank the heat to 400 and burn it all off. once the smoke goes from white to clear i shut it down and it’s ready to go
What brush do you use? I have the same concerns as you. I see it’s a Weber brush but what kind of characteristics are you looking for in a brush?
I have a chef Felton commercial brush with thicker gauge metal and a 25lbs pull test vs 5lbs for most wire brushes - www.cheffelton.com/products/chef704
@@SmokingDadBBQ thank you!
Great video! But i can't find description how to clean soapstone. I tried to burn it but it had no big effect. What you can suggest?
Great suggestion! add it to this process and once it’s cool into the sink with some dish soap and a green scour pad
@@SmokingDadBBQ thnx! I will try.
Hi James, can we include cast iron grate/griddle and the SloRoller plate in this burn process or is it essentially just for ceramic components? Thnks for your videos!
not the sloroller, it melts at above 500f ... the cast iron yes
Hey James, forgot to ask you how can I clean my Sloroller? It is filled with old fat drips and I guess it is causing some unwanted white smoke. Thanks
Man i accidentally left the top open and bottom fully open after cooking wings and woke up hungover with the cleanest brand new kamado i have ever seen hahahaha thank god it didnt burn the house down it would have been like a jet flame out the top
haha that’s one way to do a clean burn.
Do you have any tips for a deep clean on the soapstones?
you can have it in there for this and then clean it in a sink with mild dish soap and a green scour brush to get any last stuck on bits. then good as new (just slightly darker as it’s seasoned)
I'm torn between the Kamado Big Joe III (24") and the Kamado Classic III (18"). Any ideas on how of you would choose one over the other? Thank you.
for me, the big joe is my favourite - th-cam.com/video/aonMT8PDF1c/w-d-xo.html is a video that i did going into the why
What is the easiest way to clean the soapstone that will give you great results
Great suggestion! you can have it in there for this and then use some water and dish soap to finish cleaning it once it cools down
Any tips on getting the inside of the dome white again?
very unnecessary but here is how - th-cam.com/video/C1uZ8UJtW9I/w-d-xo.html
Who's the guy u mentioned cooking Naan bread on the grill sides? Thanks in advance
I eventually did it in this video th-cam.com/video/2GFrCyn2Gpo/w-d-xo.html
How long does it take to reach the cleaning temperature?
I just purchased a new Kamado Joe Classic II 18". Do I need to do a burn-in to remove any resudue left during manufacturing? If so, for how long and at what temperature?
I do a gentle 300-400f for 30-45min and close to help the gasket glue seal but thats just me. nothing else needed
@@SmokingDadBBQ Thanks - I would feel better doing what you've done.
James, does this method work on the cast iron griddles as well ?
this is too hot and will remove the seasoning (which is fine if you plan to start re-building your seasoning)
James, Would the process be different to clean the kettle Joe?
Metal won’t clean white but the ceramic stones can be cleaned with a higher temp cook should they be stained
James, for Kettle joe, what you recommend to clean the metal components for the slo- roller?
Can you do this with the soapstone in there?
yes