You were so right about Dalstrong knives! I’ve already used mine for a few cooks and it cuts through everything like butter. Thanks for the recommendation, I’ve been looking for a good knife.
I 100% mean it, wish it didn't take me years to discover / take the chance to try them! For anyone on the fence these are the ones I have and now there is an automatic save 10% on my link applied at checkout! Chef Knife - bit.ly/DalstrongChef Slicer - bit.ly/DalstrongSlicer Cleaver - bit.ly/DalstrongCleaver Fillet - bit.ly/DalstrongFillet Oyster - bit.ly/DalstrongOyster Canada only link - dalstrong.ca/?ref=I3CSV04Hyq8S8
Cooked 2 whole spatchcocked chickens on the classic II for the first time using this method and it came out amazing! I do play around with different rubs but it seems as long as I put them on the day before I get the same effect! I don’t have a slow roller but using the double indirect method with a pizza stone and it works great on all my cooks! Thank you!
Followed the recipe exactly and came out with the best roasted bird I have ever tasted. It's practically a different species from oven-roasted chicken, store-bought rotisserie chicken, and even mom & pop Peruvian chicken. Kudos is due you and the Kamado Joe Classic III engineers.
Did this for tonight’s dinner - superb. My rub was mostly salt and pepper, with just the lightest dusting of Lowry’s, granulated garlic and paprika, and it only got about 5 or 6 hours in the fridge before going on my Primo Oval XL. Dome temperature read 450+ for most of the cook, while the MEATER at the grate read about 380. Tender and juicy, with crispy skin and outstanding flavour. Seriously delicious chicken that everyone loved, from the kid who pretty much lives on starch to the dad who used to eat professionally. Double indirect strikes again, even with having to adapt it to a rival kamado.
I think crispy skin chicken on any type of smoker/grill is what all backyard cooks would like to achieve with every cook. I glad you took the time to show the preparation needed to achieve this delicious results ! I've dry brined chicken to cook on my Webber and the results are crispy and delicious. As always, thanks for the informative video.
James just so you know you were the first videos I found after I bought my Joe and you completely taught me how to grill with charcoal and on a Kamado from zero knowledge and my family loves it!
I agree with this! Since I started grilling this year, my wife loved it so much that she got me a classic 1 to take it a step further than the kettle joe. Thanks for teaching me so much James!
Now that's a crispy critter in a good way. I love how you apply a scientific approach to your cooking and track the results to help us all become better cooks. Thank You James!
James - anyone with any brand of ceramic cooker/smoker will benefit from your channel. I have the Primo and it gives me the same results you’re getting on the KJ. My best brisket was the hot and fast, fat side up, wrapped in a foil boat. You’re the best.
Great channel - just got a kamado III classic and this chicken was my first cook. Had trouble getting the temp above 390 F which was good enough for a super juicy chicken, but the skin was not crispy enough. Looking forward to trying at a higher temp to crisp it up.
Thanks so much for demonstrating your “double-indirect” method with the pizza stone. Can’t wait to try this! That chicken both looked and sounded fantastic!
Looks great and I am envious of your wet weather, we are into 240 days without snow. I also use indirect cooking at 300 degrees to get crispy skin. Dry Brining really made the difference for me over my wet brining in a bag. Love your setup that allows you to stay dry during a cook.
Not sure if I said in a previous comment, but I'll make a reel (one day soon-ish) for IG and tag you. But for my first cook on the Joe Jr, with chicken thighs, my comments was, man, I love this Joe! First cook, perfect chicken. And following tips from you (and Chef Eric) I was able to control the temperature in the Jr. better and easier than any other grill ever before. (Sorry Weber, but, yeah...). Said all of that to say thanks and keep up the good work! These video's are very helpful to the community and I can't wait to fire it up again!
Thanks for all the great content! I recently got my first kamado style grill and have learned a lot from your videos. I was gifted a Spiral cut ham by my employer and I'm looking for some tips on how to prepare this on my grill.
Thanks for closing up your salty mixture James. Appreciated! Loved the video, the rubbery skin is so recognizable .. Will try ASAP Grtz from the Netherlands
James, another great video. I've also had success with crispy skin by separating the skin from the flesh. The skin is still attached but not fully. It also give a opportunity to season the flesh and some butter.
Ok James, I did the spatchcock chicken with some chicken wings tonight. While I didn't get the skin crispy, the chicken was fantastic. For the record, I didn't have time to dry brine, and I didn't get the temp up to 400...still working at figure out the fire temps. This was my second cook after steaks last night...great sear after watching your videos. For everyone else out there, I bought several dry rubs from Lane BBQ, and they are wow good. The sweet heat with their buffalo sauce on the wings was fantastic. Thanks for all your tips James....I will echo many others...your videos are great and really helpful. I'd love some more details about your recipes. Thanks for sharing all of your knowledge.
Great double indirect method demo on the chicken. That skin looks great. It was great to see you do the method for those without the slo roller. You can keep that cold weather up there.
As usual, your video was spot on, clearly understandable, and helped me up my game. I’m on a low sodium diet, so my question is how much of the crispy skin is due to the salt, versus the open air drying of the skin? Also, it would be great if you did some cooks that help us older folks on restrictive diets! Thanks and keep up the great work!
This is my go to reference for turkey as well now - coupled with a beer can set up has been awesome too. Thanks for the master class! Small suggestion, I would love to see your Meater probe raw data in the description just to have an idea on your ambient temps and times for a quick and dirty reference for time.
James, any ideas on how to do this on a Joe Jr.? I was thinking to set up the heat deflector, then the pizza stone on the grate and then set my Grill Grates (those anodized aluminum things) on the pizza stone and cooking on that which would give me a small air gap simulating the doubled deflector. Think it’d work?
You just solved my crispy skin issue. Watching Malcom Reed and his Spatch Cock chicken, I could not get the skin crispy in the Kamado II. So I need to get that Pizza stone, and get moving. That looked awesome. Also, I love cooking outside in the cold along with it snowing. For some reason, the food smells so over the top.
Hey James-great video. I'm working on getting a double indirect setup for Jr. What brand of vacuum sealer is that at 5:10? Mine no longer works and I've never been entirely happy with it so I'm looking for a different one. Thanks.
Hi James, I've had that rubbery texture and turned me off , but now I will try your double indirect method! Keep up the good job on learning and teaching us all new tricks of our Kamado Joe's. Cheer James, Brad.
Timely video James. We just picked up a 3 pack of Chickens from our local Costco in Niagara. I've always dry brined with Kosher salt and black pepper. I'm anxious to try the Lowrys/Kosher salt mix. Also curious to try the double indirect method. I'm thinking that chicken will be on the menu tomorrow night.
One of the few videos cooking around 450F. I like cooking chicken at that high heat with skin on, wings and thighs usually, and always get very crispy skin.
it does but in this setup in a 1/2 you won't be able to fit a pan so i showed it that... i could have dropped a layer lower but that again doesn't help the series 1/2 people asking about the setup
Thank you James for the great video. I don't have a slow roller or a pizza stone but I do have two sets of heat deflectors. I usually cook chicken at around 350 but Maybe the double indirect allows for the higher temperature. I will give it a try. Cheers
I'm going to make a chicken this weekend and am going to use your rub idea, I've usually either used a BBQ rub, or go the Scarborough Fair route, but this looks good!
Lawry’s has some chicken wing seasonings as well, and they’re fantastic on basket cooked wings. I heavily spice up the raw wings and cook them til crispy, but I think the instructions say to dust wings lightly after cooking…. my way works, their’s might!
Great video. I was wondering whether it’s possible to cook a chicken this way and then while it’s resting for around 20 mins to remove all of the deflectors etc and fire up the grill hot enough to cook steaks. Is this doable or would there not be enough time to do this? Any tips appreciated. Russ
I did this with swordfish and found I hadn’t put enough charcoal to really fire it up but it still came out amazing. Chicken was fine resting uncovered that long.
Heyyyyyyyyy, we are now in the poultry category! Glad to see it, looking forward to a duck/goose video 😁. On a side note, I just did a five spice, black vinegar, honey and earl gray tea duck. It was absolutely delicious and we ground the leftover bits for dumpling filling.
I just wanted to make a comment I have been using your video as a respectful godline And I wanted to say that when you put your chicken or the butter Under the Skin there is it's uh I take my butter and I and are the seasoning that is on the cutting board I run the butter through it before I put it in the skin just to give it a little more flavor Under the Skin and it works really well it's really well it might be something you want to add to your presentation I don't know I don't Know what to say about that but I but I have found it to be very useful and it seems to flavor the breast better thank you for your time Are you sure I'm I enjoy your show
Nice video again, James. - Would using a deflector plate with double thickness give similar result as using two deflector plates? - Ever used cornstarch for crispier skin?
Do you think that adding butter below the skin would affect the crispiness? What about brushing with butter midway through the cook? I have trouble getting my skin super crisp and I wonder if puting the bird on an extender rach to be closer to the dome would help. Thoughts?
Enjoyed your video so much that I ordered a pizza stone for my Classic 2. I do not have a slow roller. I noticed there was an extra level of notches on the smoker in the video. Can I use double indirect on a Classic 2 with just the deflectors and pizza stone? I'm trying to figure out the geometry. Thanks!
Another great video James. I would suppose we could do this on a classic too using some type of a spacer between the deflector plates and a pizza stone. food for thought..🤔
Hi James, have you ever tried smoking meat in a kamado without a diffuser plate and with the meat positioned at least as high as it would be with a diffuser plate? If this can be done without burning meat it might be a good way to flavor meat with fat dripping on coals and also get more hot air high in dome- sort of drum cooker kamado hybrid. I don’t have either but am experimenting w same concept using Weber kettle & elevated grate. Happy new year!
As always James, a great video. Question please. If you wanted to inject your chicken (butter for example) for extra moisture, would the extra moisture reduce or even eliminate the attempt at crispy skin?
I've been doing double indirect for briskets and ribs but a little differently using a pizza stone. I put the deflector plates on the accessory ring and place the pizza stone on top with 3-4 small crumpled pieces of Al foil to create a ~1 cm gap between them. I wonder if this creates the same temperature differential as the lowest deflector plate position. I was worried about getting clean smoke if I put deflector plates down in that really low position, especially for brisket. This chicken looks great. What about separating the skin from the meat beforehand and rubbing in some oil or butter? Might step it up even another notch. Also, to throw out an idea I've been trying--triple indirect with the DoJoe (add a second pizza stone about one inch above the fire box ring). Crust is better in my opinion but I've not seen anyone else try this.
Ha, to be clear I've only tried triple indirect for pizza. I've found the normal DoJoe works well but I don't get quite the crispy top I want without the bottom crust going a little too far. I think the addition of the pizza stone deflector below the DoJoe keeps the pizza stone in the DoJoe a little cooler so you can get a crispy top without an overdone bottom.
i am able to post today! there were over 10k comments i had to capture manually across all the videos lol... definitely need to think of a better system. i am travelling this week but i hope to squeeze in 1-2 live windows over the holidays for members to help answer holiday cook questions and will have more member only give aways in the new year
Assuming your setup with slow roller and deflector plates - do you think the size of the deflector plates will interfere with the slow roller smoke flow pattern in case one is combining this methode with some more serious smoking?
i've found the double indirect with the sloroller supercharges what it does. it requires a cleaner burning / hotter fire which increases the pressure differential and velocity of air moving through it. the same is true just using the sloroller. at 200f there is almost no discernible benefit whereas at 270 or say 400f for chicken its night and day
How much difference would there be if I sat my deflector on the first level (where your pizza stone is) instead of down low on top of the fire box? Would too much heat be allowed to pass through?
I have been thinking of putting a cast iron searing grate on bottom, aswell as my griddle. Just sit the deflector plate on top as needed and remove for seating
I'll give this a try. no matter what I do the skin is always soso on poultry. You should try and do turkey drum sticks that have been wet brined, dried, and left in the fridge over night, and see if you can decent skin texture.
Great video. It was good to see the double indirect method for those without the slow roller. I wonder if the taste of double indirect beats the rotisserie? Were you able to taste any of the smoke?
It might be interesting to compare the inside and outside temperatures of the dome. Although I understand that those probes can be confused with reflective surfaces.
James, another great video! Quick question, for someone using a Classic II, would you be able to get this done by placing the heat deflectors on the xrack, the pizza stone on the grill and the chicken on a grill extender, as the divide and conquer for the Classic II only has 2 levels, if you don't use the very bottom, which probably would choke too much of the air flow?
i think you could use the low position and stone on the x rack... but if you have the extender that is MUCH better as it allows more air out and it gets the skin higher in the dome which is good
you have to do it like this which is why i showed this method, deflectors on the bottom, second stone or deflectors on the x rack then grids. being 4" shorter you cant use the sloroller and double indirect on a 1 or 2
Patrick l'm in the same situation. I have not tried this yet, but this is my idea. Try putting the accessory rake on top of the slow roller, then the deflectors on top of that. You will have a 1/2 clearance between the stone and grate. I have no idea how it is going to work but it is worth a shot.
Hey James, is the Grill Gun really that much faster than other torch options (I have watched your video on the subject)? I have a JJ George and I don't like it at all. I end up using fire starters most of the time. For weekday cooks I'd love to have a faster option to get the BBQ fired up. Worth the $215 CAD?
i under appreciated the speed when I first got it. i haven’t used any other method in months. i am clean smoke from cleaning the grill out in 20min. it helps me use the grill way more often
I’ve been struggling with crispy skin on turkey. I tried double indirect with the slo roller. Your Big Joe looks taller than mine as I can’t fit the slo roller, the heat deflectors, and a drip pan. My grills pretty much sit on the heat deflectors? I am setting temps at 275. Should I bump the temp? Done everything else you mention in the vid but with turkey. No issues with doneness just soggy skin.
@@SmokingDadBBQ I believe it’s a series 2. Can’t tell the difference between 1 and 2 from the site but the 3 definitely looks taller. Is there a trick for the 1 or 2 in order to achieve the same results? Maybe I missed the vid.
Since your temperature on the lower was too high to read likely over 700 wouldn’t that mean you couldn’t do this with the slow roller as that is only rated to 500? Or would you do the chicken at a lower temp with a slow roller + deflector plates?
Some time ago I cooked a chicken in the rosttisery and it was rubbery and hard that I had to throw it away. In the other hand sometimes I do the same and is very good. Any advice you can give me? PS I don’t own a Kamado just a chargrill.
did you dry brine? that helps all methods.... also cook lower temp rotisserie until the bird is about 145f then, open the dome and rake the coals under the bird and let the temp come up which helps finish the skin as the rest of the bird cooks
James, I've seen you use the dry brine rub on your RIBEYE and now your chicken. When doing this, there isn't a need to season it correct? you leave the meat as is the next day?
thats right, all seasoned with this as it has salt, pepper, garlic and the stuff in lawery's (below) 2 tablespoons salt 2 teaspoons white sugar ¾ teaspoon paprika ¼ teaspoon ground turmeric ¼ teaspoon onion powder ¼ teaspoon garlic powder ¼ teaspoon cornstarch
Hi James, great crispy skin Chicken, I'll be trying that 1 for Chrixtmas day, can you tell me as I don't think you said how open was the top vent and also the bottom vent to keep the KJ at 400-450deg F, and also let me take this opportunity to wish you and your family a Very Merry Christmas and an even better New Year, looking forward to 2022 Smoking Dad BBQ. Cheers Lloyd (Melbourne, Aust.)
sorry Lloyd, we took a vacation before xmas so i am down to a few hundred remaining comments i haven't been able to get too yet. the top vent is all the way open in the closed position at one finger for this 400-450f temp
You were so right about Dalstrong knives! I’ve already used mine for a few cooks and it cuts through everything like butter. Thanks for the recommendation, I’ve been looking for a good knife.
I 100% mean it, wish it didn't take me years to discover / take the chance to try them! For anyone on the fence these are the ones I have and now there is an automatic save 10% on my link applied at checkout!
Chef Knife - bit.ly/DalstrongChef
Slicer - bit.ly/DalstrongSlicer
Cleaver - bit.ly/DalstrongCleaver
Fillet - bit.ly/DalstrongFillet
Oyster - bit.ly/DalstrongOyster
Canada only link - dalstrong.ca/?ref=I3CSV04Hyq8S8
I ordered and received one of their Ceramic Rod Sharpeners and it does a FANTASTIC job..!
@@SmokingDadBBQ I will be getting that cleaver. What is your prefer method in sharpening you knives?
@@SmokingDadBBQwhere do you get Fogo charcoal in the GTA? BBQ galore doesn’t carry it
@@adhamabouwafia5089 dicksons
Cooked 2 whole spatchcocked chickens on the classic II for the first time using this method and it came out amazing! I do play around with different rubs but it seems as long as I put them on the day before I get the same effect! I don’t have a slow roller but using the double indirect method with a pizza stone and it works great on all my cooks! Thank you!
Followed the recipe exactly and came out with the best roasted bird I have ever tasted. It's practically a different species from oven-roasted chicken, store-bought rotisserie chicken, and even mom & pop Peruvian chicken. Kudos is due you and the Kamado Joe Classic III engineers.
thanks, glad you enjoyed!
Did this for tonight’s dinner - superb. My rub was mostly salt and pepper, with just the lightest dusting of Lowry’s, granulated garlic and paprika, and it only got about 5 or 6 hours in the fridge before going on my Primo Oval XL. Dome temperature read 450+ for most of the cook, while the MEATER at the grate read about 380. Tender and juicy, with crispy skin and outstanding flavour. Seriously delicious chicken that everyone loved, from the kid who pretty much lives on starch to the dad who used to eat professionally. Double indirect strikes again, even with having to adapt it to a rival kamado.
I think crispy skin chicken on any type of smoker/grill is what all backyard cooks would like to achieve with every cook. I glad you took the time to show the preparation needed to achieve this delicious results ! I've dry brined chicken to cook on my Webber and the results are crispy and delicious. As always, thanks for the informative video.
I totally agree!
James just so you know you were the first videos I found after I bought my Joe and you completely taught me how to grill with charcoal and on a Kamado from zero knowledge and my family loves it!
That is awesome!
He has taken me to a whole new level my family thanks you for all the great meals!
Me too
Me too bud, thanks!
I agree with this! Since I started grilling this year, my wife loved it so much that she got me a classic 1 to take it a step further than the kettle joe. Thanks for teaching me so much James!
Now that's a crispy critter in a good way.
I love how you apply a scientific approach to your cooking and track the results to help us all become better cooks.
Thank You James!
thanks so much
James - anyone with any brand of ceramic cooker/smoker will benefit from your channel. I have the Primo and it gives me the same results you’re getting on the KJ. My best brisket was the hot and fast, fat side up, wrapped in a foil boat. You’re the best.
thanks Ron
Great channel - just got a kamado III classic and this chicken was my first cook. Had trouble getting the temp above 390 F which was good enough for a super juicy chicken, but the skin was not crispy enough. Looking forward to trying at a higher temp to crisp it up.
Thanks so much for demonstrating your “double-indirect” method with the pizza stone. Can’t wait to try this! That chicken both looked and sounded fantastic!
It's so good! Thanks David, hope you enjoy
Looks great and I am envious of your wet weather, we are into 240 days without snow. I also use indirect cooking at 300 degrees to get crispy skin. Dry Brining really made the difference for me over my wet brining in a bag. Love your setup that allows you to stay dry during a cook.
where are you based? the structure is helping keep me dry for sure
@@SmokingDadBBQ Louisville Colorado, nice and sunny again. I have two Siberian Huskies that what a photograph with snow. Maybe tonight.
@@Keith80027 haha good luck
Not sure if I said in a previous comment, but I'll make a reel (one day soon-ish) for IG and tag you. But for my first cook on the Joe Jr, with chicken thighs, my comments was, man, I love this Joe! First cook, perfect chicken. And following tips from you (and Chef Eric) I was able to control the temperature in the Jr. better and easier than any other grill ever before. (Sorry Weber, but, yeah...). Said all of that to say thanks and keep up the good work! These video's are very helpful to the community and I can't wait to fire it up again!
ok will look for it
Thanks for all the great content! I recently got my first kamado style grill and have learned a lot from your videos. I was gifted a Spiral cut ham by my employer and I'm looking for some tips on how to prepare this on my grill.
congrats on the grill, i need to record a ham video still
Thanks for closing up your salty mixture James. Appreciated!
Loved the video, the rubbery skin is so recognizable ..
Will try ASAP
Grtz from the Netherlands
Please do!
James, another great video.
I've also had success with crispy skin by separating the skin from the flesh. The skin is still attached but not fully. It also give a opportunity to season the flesh and some butter.
right on
Ok James, I did the spatchcock chicken with some chicken wings tonight. While I didn't get the skin crispy, the chicken was fantastic. For the record, I didn't have time to dry brine, and I didn't get the temp up to 400...still working at figure out the fire temps. This was my second cook after steaks last night...great sear after watching your videos. For everyone else out there, I bought several dry rubs from Lane BBQ, and they are wow good. The sweet heat with their buffalo sauce on the wings was fantastic. Thanks for all your tips James....I will echo many others...your videos are great and really helpful. I'd love some more details about your recipes. Thanks for sharing all of your knowledge.
thanks so much, hoping to do a website with full recipes soon to make it easier to find
Great double indirect method demo on the chicken. That skin looks great. It was great to see you do the method for those without the slo roller. You can keep that cold weather up there.
hahah wait until you see the video in a week ... wind snow storm taking over
I just did this cook. The bird is resting. Skin is SO crispy! Great plan. I am looking forward to the slow roller version!
Wonderful!
James,
Thank you for your tip to clean out base of BBQ. I removed quite a bit of ash
Glad to help
As usual, your video was spot on, clearly understandable, and helped me up my game. I’m on a low sodium diet, so my question is how much of the crispy skin is due to the salt, versus the open air drying of the skin? Also, it would be great if you did some cooks that help us older folks on restrictive diets! Thanks and keep up the great work!
How long (about) does this spatchcock chicken take? You didn’t mention it.
This is my go to reference for turkey as well now - coupled with a beer can set up has been awesome too. Thanks for the master class! Small suggestion, I would love to see your Meater probe raw data in the description just to have an idea on your ambient temps and times for a quick and dirty reference for time.
good idea, will try and add that more often
James, any ideas on how to do this on a Joe Jr.? I was thinking to set up the heat deflector, then the pizza stone on the grate and then set my Grill Grates (those anodized aluminum things) on the pizza stone and cooking on that which would give me a small air gap simulating the doubled deflector. Think it’d work?
i am trying to see if i can do it with the soapstone and deflectors
You just solved my crispy skin issue. Watching Malcom Reed and his Spatch Cock chicken, I could not get the skin crispy in the Kamado II. So I need to get that Pizza stone, and get moving. That looked awesome. Also, I love cooking outside in the cold along with it snowing. For some reason, the food smells so over the top.
now that you mention that i notice that too, love it
Great spatchcock work James. Love crispy skin and so does my boys.
thanks Allen
I have an XL green egg with the convEGGtor. How can I achieve the double indirect method?
I have been struggling with skin and after watching this I think I know why. Thank you for sharing this. How does this work at lower temps
higher temps help with skin as does higher placement in the dome
Thank you James for your time and advice.
This is a must try.
Stay safe
Thanks, you too!
Can you use a soap stone instead of a pizza stone? Why not use the slow roller this time like when you did a later cook with the AL white sauce?
Great video James, I already prefer the spatchcock methode over beer can and wil definitely be trying this soon!
Sounds great!
Hey James-great video. I'm working on getting a double indirect setup for Jr. What brand of vacuum sealer is that at 5:10? Mine no longer works and I've never been entirely happy with it so I'm looking for a different one. Thanks.
thanks, its a costco food saver 5000 something
I guess I'm going to have to start figuring out this double indirect thing on my BGEs. Thanks for the lesson James!
You can do it!
That chicken looked amazing! James great post enjoy your content your awesome!
thanks
Hi James,
I've had that rubbery texture and turned me off , but now I will try your double indirect method!
Keep up the good job on learning and teaching us all new tricks of our Kamado Joe's.
Cheer James,
Brad.
Cheers Brad
Well done James that chicken looked amazing love the crispy skin.
Thanks so much
Again thanks for the helping video I had troubles whit the skin now I hope that this is helping me out 😎☀️👍🔥
No problem 👍
Timely video James. We just picked up a 3 pack of Chickens from our local Costco in Niagara. I've always dry brined with Kosher salt and black pepper. I'm anxious to try the Lowrys/Kosher salt mix. Also curious to try the double indirect method. I'm thinking that chicken will be on the menu tomorrow night.
heck yes, enjoy.
One of the few videos cooking around 450F. I like cooking chicken at that high heat with skin on, wings and thighs usually, and always get very crispy skin.
Great video. I noticed no drip pan when you do chicken. why is that? Doesn't chicken dripping burn?
it does but in this setup in a 1/2 you won't be able to fit a pan so i showed it that... i could have dropped a layer lower but that again doesn't help the series 1/2 people asking about the setup
Knife skills near some work!
I bought a Kamado and about to start my second cook which is this
First was a wagyu rib eye: amazing
yep. congrats on the joe
Thank you James for the great video. I don't have a slow roller or a pizza stone but I do have two sets of heat deflectors. I usually cook chicken at around 350 but Maybe the double indirect allows for the higher temperature. I will give it a try. Cheers
Glad to help... yes i think that will let you do what i did and get away with hotter temps without burning the bottom
I'm going to make a chicken this weekend and am going to use your rub idea, I've usually either used a BBQ rub, or go the Scarborough Fair route, but this looks good!
Hope you enjoy
Thank you James for another helpful video!
My pleasure!
Lawry’s has some chicken wing seasonings as well, and they’re fantastic on basket cooked wings. I heavily spice up the raw wings and cook them til crispy, but I think the instructions say to dust wings lightly after cooking…. my way works, their’s might!
i like seasoning ahead of time as well
Nice use of the thermo pen. Thanks for backing up your double indirect theory with real data!
Glad you liked it!
Great video. I was wondering whether it’s possible to cook a chicken this way and then while it’s resting for around 20 mins to remove all of the deflectors etc and fire up the grill hot enough to cook steaks. Is this doable or would there not be enough time to do this? Any tips appreciated. Russ
I did this with swordfish and found I hadn’t put enough charcoal to really fire it up but it still came out amazing. Chicken was fine resting uncovered that long.
I used that double indirect for some jerky, great idea!
I love it!
Awesome tips James. Cheers man.
You bet! Cheers Tommy
Hey James. Any suggestions on crispy Chicken skin on Big Joe 3 Joetisserie?
Heyyyyyyyyy, we are now in the poultry category! Glad to see it, looking forward to a duck/goose video 😁. On a side note, I just did a five spice, black vinegar, honey and earl gray tea duck. It was absolutely delicious and we ground the leftover bits for dumpling filling.
awesome
Great video, I find free range skin tends to be trouble for me. Not sure why it seems leathery sometimes. I will try this for sure. Thanks!!👍😁
Hope you enjoy it!
Great video as usual. You mentioned vacuum sealing spatchcocked chickens. What vacuum bags do you use that fit them?
i have to measure, they look about 12" wide
I just wanted to make a comment I have been using your video as a respectful godline And I wanted to say that when you put your chicken or the butter Under the Skin there is it's uh I take my butter and I and are the seasoning that is on the cutting board I run the butter through it before I put it in the skin just to give it a little more flavor Under the Skin and it works really well it's really well it might be something you want to add to your presentation I don't know I don't Know what to say about that but I but I have found it to be very useful and it seems to flavor the breast better thank you for your time Are you sure I'm I enjoy your show
good point, cheers Jamie
Have you ever tried a bit of peach wood for pultry? It's gives such a sweet aroma. It's starting to become a favorite for me and my family
we love peach, maybe use it the most
Nice video again, James.
- Would using a deflector plate with double thickness give similar result as using two deflector plates?
- Ever used cornstarch for crispier skin?
I use the split ceramic deflector and my pizza stone as a double indirect. Works a treat!
This video quality is amazing in the new studio even in the dark.
thanks so much
Do you think that adding butter below the skin would affect the crispiness? What about brushing with butter midway through the cook?
I have trouble getting my skin super crisp and I wonder if puting the bird on an extender rach to be closer to the dome would help. Thoughts?
it absolutely does... i did one of these with thighs and the sloroller and the extender before so this was more for people that dont have either
This looks amazing. Guess I'll have to get to the store and buy some chicken. Just in time for a weekend cook.
cheers
Enjoyed your video so much that I ordered a pizza stone for my Classic 2. I do not have a slow roller. I noticed there was an extra level of notches on the smoker in the video. Can I use double indirect on a Classic 2 with just the deflectors and pizza stone? I'm trying to figure out the geometry. Thanks!
thanks, the series 3 is 3 levels vs. 2 at 2. yes deflectors low position and the pizza stone x rack
Thank you for sharing all this tips!
You bet!
Great video James! Are you fully switched over to your new ash drawer smoking method? No more chunks on the bottom of the basket?
i still start all big smokes with chunks. i only do this for light smokes and or supplementing big smokes after the wood burns up
Great video. What kind of vacuum sealer do you use?
i think its food saver brand .... i am looking to upgrade this year to a chamber
Another great video James. I would suppose we could do this on a classic too using some type of a spacer between the deflector plates and a pizza stone. food for thought..🤔
i think a few bolts would work
@@SmokingDadBBQ I like it
Hi James, have you ever tried smoking meat in a kamado without a diffuser plate and with the meat positioned at least as high as it would be with a diffuser plate? If this can be done without burning meat it might be a good way to flavor meat with fat dripping on coals and also get more hot air high in dome- sort of drum cooker kamado hybrid. I don’t have either but am experimenting w same concept using Weber kettle & elevated grate. Happy new year!
thanks Michael, yes you can use the raised grid extender and cook direct with lots of clearance from the direct coals
As always James, a great video. Question please. If you wanted to inject your chicken (butter for example) for extra moisture, would the extra moisture reduce or even eliminate the attempt at crispy skin?
rotisserie gets crispy being direct so its not as hard to get good skin
I've been doing double indirect for briskets and ribs but a little differently using a pizza stone. I put the deflector plates on the accessory ring and place the pizza stone on top with 3-4 small crumpled pieces of Al foil to create a ~1 cm gap between them. I wonder if this creates the same temperature differential as the lowest deflector plate position. I was worried about getting clean smoke if I put deflector plates down in that really low position, especially for brisket.
This chicken looks great. What about separating the skin from the meat beforehand and rubbing in some oil or butter? Might step it up even another notch.
Also, to throw out an idea I've been trying--triple indirect with the DoJoe (add a second pizza stone about one inch above the fire box ring). Crust is better in my opinion but I've not seen anyone else try this.
Is triple indirect necessary ???
hahaha triple ... oh dear. i might try it but double is working so well not sure its needed... but no i need to find out lol
Ha, to be clear I've only tried triple indirect for pizza. I've found the normal DoJoe works well but I don't get quite the crispy top I want without the bottom crust going a little too far. I think the addition of the pizza stone deflector below the DoJoe keeps the pizza stone in the DoJoe a little cooler so you can get a crispy top without an overdone bottom.
Oh my god, watching you work through that chicken mighta just sold me on the knife...
it was like butter, i always use scissors ... wondering why after how easy that was lol
Great video! I love crispy skin. Hey - who won the pellet grill? Will there be anymore Member only stuff? Thanks! Happy Holidays
i am able to post today! there were over 10k comments i had to capture manually across all the videos lol... definitely need to think of a better system. i am travelling this week but i hope to squeeze in 1-2 live windows over the holidays for members to help answer holiday cook questions and will have more member only give aways in the new year
@@SmokingDadBBQ wow! Congrats on the viewers! Safe travels and I look forward to it!
Assuming your setup with slow roller and deflector plates - do you think the size of the deflector plates will interfere with the slow roller smoke flow pattern in case one is combining this methode with some more serious smoking?
i've found the double indirect with the sloroller supercharges what it does. it requires a cleaner burning / hotter fire which increases the pressure differential and velocity of air moving through it. the same is true just using the sloroller. at 200f there is almost no discernible benefit whereas at 270 or say 400f for chicken its night and day
Hi James, another awesome video. What’s the size of the pizza stone you used as the 2nd deflector for the classic?
its the KJ one, i think its 15"
@@SmokingDadBBQ Thanks!
Thanks James. I've been fighting rubbery chicken, even at 400 degrees. Going to give this a try. Cheers! 🍻
Hope you enjoy... hot hot dome helps
How much difference would there be if I sat my deflector on the first level (where your pizza stone is) instead of down low on top of the fire box? Would too much heat be allowed to pass through?
that works great, i was just showing this for the people with series 1 and 2 grills that dont have the space to move up a level
I have been thinking of putting a cast iron searing grate on bottom, aswell as my griddle. Just sit the deflector plate on top as needed and remove for seating
Hi James. After patting your chicken dry, did you add a binder like olive oil, or something to help your dry brine stick?
no, i rely on the salt to pull out more moisture which helps act like a binder
I'll give this a try. no matter what I do the skin is always soso on poultry.
You should try and do turkey drum sticks that have been wet brined, dried, and left in the fridge over night, and see if you can decent skin texture.
good idea and congrats man
As always great video. I’ve been meaning to ask approximately how long does a bottle of gas last you with the grill gun?
i think I am using about 2 a month
James - what food vacuum sealer would you recommend?
i am researching these, i have a food saver 5000 something... its ok. but those chamber sealers look better at larger items and wet stuff
Hi James, great video. What were your vent settings using the double indirect method to get 450°?
I saw you answered this already. I should have read a few more comments.
haha no worries, i forgot to show it
Not sure if your Costco has it but I found a huge container of the Lawrys season salt at mine!!! Great price too
doh, i check mine all the time and they dont
Thanks for the tips!
Happy to help!
Great video. It was good to see the double indirect method for those without the slow roller. I wonder if the taste of double indirect beats the rotisserie? Were you able to taste any of the smoke?
i would still give the rotisserie the win on poultry... it improved the skin for sure, but can't beat the flavour of fat on the fire
Pour hot water over the skin to tighten it, dry brine over night in the fridge and roast! Crispy asf
great idea
Thanks for the tip✌🏾, crispy it is
It might be interesting to compare the inside and outside temperatures of the dome. Although I understand that those probes can be confused with reflective surfaces.
i will try that next time
@@SmokingDadBBQ Yes, I was expecting you to take the inside dome temperature when you did the others.
@@geezer2tech154 will do next time
How much charcoal do you place in the firebox? I can never get the temperature to go past 350 with the double indirect method.
it was about 50%. you do want the top ceramic hot, its okay to shoot pas the temp... i think it was showing 500+ when i pushed the plates together
James, another great video! Quick question, for someone using a Classic II, would you be able to get this done by placing the heat deflectors on the xrack, the pizza stone on the grill and the chicken on a grill extender, as the divide and conquer for the Classic II only has 2 levels, if you don't use the very bottom, which probably would choke too much of the air flow?
i think you could use the low position and stone on the x rack... but if you have the extender that is MUCH better as it allows more air out and it gets the skin higher in the dome which is good
@@SmokingDadBBQ Thanks so much, just wanted to confirm! 👍😀
What was the temp you cooked the chicken at? I'm sorry i missed that part and how did you set up your vents?
1 finger bottom, max line with the top closed... running for about 450f
@@SmokingDadBBQ thank you 😁
Once you put the chicken on the Kamado how long did it take to cook at 450?
I cooked mine at 390 F (too low) but that took less than 40 min.
How do you keep the inside of the KJ so clean?
i had recently done a clean burn - th-cam.com/video/C1uZ8UJtW9I/w-d-xo.html
This is great! How long does it take to reach 165F? Planning my meals now. Thank you
depends on the size of the bird, but almost always just under an hour
@@SmokingDadBBQ Thank you! Cant wait to try this out.
Hey James, how do you set your vents to stabilize at 450-475
this is about 1 finger on the bottom, and all the way to the right on the top after the dome was heat soaked
@@SmokingDadBBQ awesome, thanks
Yes please try with slo roller and deflectors. Most of us don't have the pizza stone
will do
James, what would you recommend for trying this on a KJ JR?
i will try it with a soapstone... the JR is closer to the top so it might not need it
How can I set up a double indirect cook on the Classic II? I tried using the deflector plate and slo roller but the dome won’t close.
you have to do it like this which is why i showed this method, deflectors on the bottom, second stone or deflectors on the x rack then grids. being 4" shorter you cant use the sloroller and double indirect on a 1 or 2
@@SmokingDadBBQ Thanks! It looked like you were using the Big Joe
Patrick l'm in the same situation. I have not tried this yet, but this is my idea. Try putting the accessory rake on top of the slow roller, then the deflectors on top of that. You will have a 1/2 clearance between the stone and grate. I have no idea how it is going to work but it is worth a shot.
@@billfreeman685 I will give that a try, thanks!
Hey James, is the Grill Gun really that much faster than other torch options (I have watched your video on the subject)? I have a JJ George and I don't like it at all. I end up using fire starters most of the time. For weekday cooks I'd love to have a faster option to get the BBQ fired up. Worth the $215 CAD?
i under appreciated the speed when I first got it. i haven’t used any other method in months. i am clean smoke from cleaning the grill out in 20min. it helps me use the grill way more often
I’ve been struggling with crispy skin on turkey. I tried double indirect with the slo roller. Your Big Joe looks taller than mine as I can’t fit the slo roller, the heat deflectors, and a drip pan. My grills pretty much sit on the heat deflectors? I am setting temps at 275. Should I bump the temp? Done everything else you mention in the vid but with turkey. No issues with doneness just soggy skin.
is it a series 3?
@@SmokingDadBBQ I believe it’s a series 2. Can’t tell the difference between 1 and 2 from the site but the 3 definitely looks taller. Is there a trick for the 1 or 2 in order to achieve the same results? Maybe I missed the vid.
Have you done a cook with the KJ chicken cooking stand?
yes but I like rotisserie first, spatchcock second and beer can or stand third. they are all good but that’s our family order
Hello sdbbq where did you get that amazing table?
its made by naturekast .. i have had some issues with it - th-cam.com/video/El1tcnv7Abs/w-d-xo.html
@Smoking Dad BBQ thank you. Looks great though.
Since your temperature on the lower was too high to read likely over 700 wouldn’t that mean you couldn’t do this with the slow roller as that is only rated to 500?
Or would you do the chicken at a lower temp with a slow roller + deflector plates?
the sloroller allows more fire / heat up than the plates
@@SmokingDadBBQ thanks that makes sense
Some time ago I cooked a chicken in the rosttisery and it was rubbery and hard that I had to throw it away. In the other hand sometimes I do the same and is very good. Any advice you can give me?
PS I don’t own a Kamado just a chargrill.
did you dry brine? that helps all methods....
also cook lower temp rotisserie until the bird is about 145f then, open the dome and rake the coals under the bird and let the temp come up which helps finish the skin as the rest of the bird cooks
@@SmokingDadBBQ thank you for your answer. I’ll brinde next time.
James, I've seen you use the dry brine rub on your RIBEYE and now your chicken. When doing this, there isn't a need to season it correct? you leave the meat as is the next day?
thats right, all seasoned with this as it has salt, pepper, garlic and the stuff in lawery's (below)
2 tablespoons salt
2 teaspoons white sugar
¾ teaspoon paprika
¼ teaspoon ground turmeric
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon cornstarch
Hi James, great crispy skin Chicken, I'll be trying that 1 for Chrixtmas day, can you tell me as I don't think you said how open was the top vent and also the bottom vent to keep the KJ at 400-450deg F, and also let me take this opportunity to wish you and your family a Very Merry Christmas and an even better New Year, looking forward to 2022 Smoking Dad BBQ.
Cheers Lloyd (Melbourne, Aust.)
Hi James, just wondering you have answered everyone elses questions but seem to have missed your reply to me, did I ask the wrong question?
sorry Lloyd, we took a vacation before xmas so i am down to a few hundred remaining comments i haven't been able to get too yet. the top vent is all the way open in the closed position at one finger for this 400-450f temp