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Will a spatchcock chicken fit on the Kamado Joe Jr?
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- เผยแพร่เมื่อ 10 ก.พ. 2021
- I love spatchcocked chicken on the BBQ as it cooks evenly, gets crispy skin, and soaks up a bunch of charcoal goodness in flavour.... BUT, can we fit a spatchcock chicken on Kamado Joe's smallest BBQ, the Kamado Joe Jr with a 13" grid area?
To find out we removed the snow and fired up the Kamado Joe jr and prepped a chicken to find out if we can create a delicious spatchcock chicken on the Kamado Joe Jr just as well as the larger Classic or Big Joe models
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@Kamado Joe
Great way to start the day here in Australia - watching James and his Joe Jr.
Keen to see more Joe Jr videos and Keto ideas.
Thanks for posting.
Awesome! Thank you! more to come
More Jr. vids ftw!
Jr was my first joe and to be honest, i end up using it the most. I highly recommend people start with a JR and see what type of cooking you like. Love the fact that this channel gives plenty of coverage of the JR. On the spatchcock, i love a spatchcocks on the JR. I usually do one every weekend and use for lunches during the week!
100% agree with you... its more capable than most people think
I do the same thing!
I just bought the jr for quick family cooks and leave the big joe when I have guests over
To quote another famous Canadian ...” Liiiiiike a glooove!” Lol.
Wind issues aside (nice catch) your lights look great!
haha thanks so much Justin... hockey reflexes that all Canadians are born with came in handy lol
I‘d like to see more about the Jr. I am new to kamado cooking and I am already addicted to your videos
Awesome! Thank you! More to come
I guess it's pretty randomly asking but do anyone know a good place to watch new movies online?
@Jude Gibson I use Flixzone. You can find it by googling =)
@Jude Gibson try FlixZone. Just search on google for it :)
@Jude Gibson i watch on flixzone. You can find it on google =)
The color on that bird was just beautiful!
thanks Captain
After watching all your Kamari joe jr videos TWICE I just ordered one. Can’t wait to try it out! I’ve dry my first cook with new jr will be this chicken! Thanks you James!
Sounds great! congratulations
Thanks for the touch test tip 👍🏻 as a novice I’m prone to putting the food on too early and chasing temps. First spatchcocked chicken about to go on the grill 🤞🏻
Glad to help. enjoy
My first Kamado grill (a Joe Jr.!) arrives tomorrow, and I have a fresh chicken from a local farm that will be the first thing I cook on it. I'm so excited! Many thanks for all the great videos!
enjoy your new junior!
That's it! From now on I'm doing my spatchcock chicken at 400 degrees F. This was epic, James.
so good. cheers
@@SmokingDadBBQ Tomorrow on my new Joe Jr. I just unpacked it tonight.
The Joe jr is a beast and that spatchcock chicken looked awesome! Brutal Weather but the videos must go on! 😂
You got that right!
@@SmokingDadBBQ 💯👊
Thank you for information. I just received my Kamado Jr for Christmas. I'm getting ready for Spatchcock chicken. It's currently 12 degrees in Minnesota. Perfect vid. To watch!
congrats
This turns out great. Anybody have advice on the best way to reheat the leftovers?
Sous vide is our go too
Thanks again James. The spatchcock chicken is one of our favorite meals that I prepare on the KJjr.
Good choice! sooooo good
Did a spatchcock chicken on my Jr last night...you're absolutely right about the flavor. Wow.
so good
Hey, loved this video. My Jr arrived yesterday and now seasoned. Will cook a spatchcock chicken tomorrow! Quick question, do you also put oil on the chicken? Thanks!
No. You can use spray butter or duck fat but I don’t regularly use either
This is how I do my turkeys now. They turn out so moist and full of flavour. The family always say, "best turkey ever".
its a secret weapon of the kamado... so good
Bought a KJ Jr today. This is the 1st thing I’m going to do. Thanks for the videos- keep them coming . Nick from Holmes chapel
congrats
I actually like cooking chicken on the Joe jr more then I do the bigger kamado. However my favorite is with the grate in the high setting over the coals without the divider. Cook around 300 degrees. Think it cooking over the coals makes it even better.
Interesting. I assume that you meant deflector rather than divider. I'm going to give your method a try on my next one.
I do agree there is something magic about chicken and charcoal direct
I’ve done two spatchcock chickens on my new Joe Jr. Both came out perfectly. The closeness of the dome to the chicken and its radiant heat (okay, I’m a believer now) produces very crisp skin. I tried a beer can chicken and that was less successful because of the low dome.
Great job! see? that radiant heat matters
James, really helpful and incredibly detailed. Merry Christmas to you and the family.
Same to you
Did you say using hardwood would give you rubbery skin? If so why does that happen? I haven't done chicken on my classic I always do them on my off set where all I use is splits.
yes the offset though is burning clean and moving lots of air. if you smoke a chicken in a Kamado at low temps (say below 300) the fire is likely to not be burning clean leading to skin that doesn’t render out as well as it does on something like and offset that is moving a significant amount of more hot air past the bird.
if I do wood for poultry I try not to add to much and keep the temps hot so that it’s burning clean so that I get the flavour of wood but without the rubbery skin that can happen with bad smoke / too low of a temp
Great video James. Would love to see you do a beer can chicken on the Joe Jr.
Great suggestion! will do
Great video ! You are a crazy hardcore Grill Master - there is no way I’m grilling at below freezing temps 😃
haha the fire will keep you warm
Bought a KJ Jr. from Walmart. Was half price for Black Friday. Your videos are very helpful and will try this chicken for my first cook!
thanks and congrats
Big question I have is still the joe jr do a beer can chicken?
I was wondering about temps and cracking. I live in Southern Indiana and was worried about using one in the winter.
This just came out for that very topic th-cam.com/video/Io5z0-Zn-WE/w-d-xo.htmlsi=khuJ4IUjn--kpnZR
I went to the Capital Air show Herr in Sacramento yesterday and ACE hardware had a tent there with Big Green Eggs. So I started reading reviews and see what's on market, and since my Bday is next week, I decided to get this one. I recall the price of the egg was almost double compares to this one.
congrats on your new grill
I just picked up the Smokeware cap. Thanks for the discount code. Thanks also for all the great information.
Hope you enjoy it!
After watching this in the morning I find myself wondering if chicken is an acceptable breakfast food? Looks awesome man!
hahahaha.... the more I think about it.... i'd say yes lol
That looks delicious!! Wings turned out amazing for the Super Bowl. I think I'm gonna try a whole chicken next!
Fantastic! Hope you enjoy
My favourite spatchcocked cook on the Jr was a small bird with coals banked so there was a lot of "fuel" taste.
sounds like a winner
What LB/pound chicken typically fits on Joe Jr. Did not see that mentioned
a vertical beer can needs to be on the small side (5lbs) but if you spatchcock you can make any costco pack chicken i have ever bought fit no problem. i can't see something as large as 12lbs fitting but i have not tried to confirm
Great cook as always!
I appreciate that!
Tried doing this and got the grill to just above 200°C, once the bird went in I just couldn't keep the heat up. I couldn't touch the dome so much and had brought the heat back up once the heat deflector and grill went back in, too. I was chasing it opening vents when the chicken internal was in the 60s and the temp had dropped to around 140°C
How do I keep the heat in?
Hi, I was looking at your vent guide. I’m trying to hit 400 on my kj jr, bottom fully open Daisy wheel fully opened however I do not get over 350 so I was wondering where to place that deflector stone lower level or highest level?
Texted back on IG
My first cook on a KJC was a beer can chicken. It was amazing! Was cooking on a kettle before.
So good!
Was there a reason you didn't add any wood?
yes poultry can easily be over smoked so i tend to either just use charcoal or a very small amount at a hot fire (400+) when i do add some... i have small bourbon barrel chunks i use in the jr when i do want to add some more smoke
Great video. I purchased your NEW KJ Vent Setting booklet, but wasn't sure but wasn't sure I saw the vent recommendations with the smokeware vent cap. Is that the pick right beside the daisywheel on one of the illustrations?
I only did stock / OEM settings but if enough people want a smoke ware one I can update / add that
@@SmokingDadBBQ got one vote here 😂😂. I'm a beginner, I need all the help I can get. Haha
@@MemBaseball27 email me and I can either refund you and or take some photos with the cap in the next few weeks and send those to you
Why did you say adding wood chunks make the skin rubbery? How does it do that vs just charcoal no wood chunks?
if you over smoke the chicken and get white smoke the skin comes out rubbery... if you want wood i find it best to burry under the coals and run the grill hotter (400+) so that its fully combusted not smouldering smoke
Awesome tutorial ! Just purchased Joe junior and did a spatchcock chicken but made the mistake of cooking it like I do my pellet smoker (recteq). Started 225 to IT of 130, then went to 350-375 temp on kamado until I pulled at 170 breast . It was really tender but skin was slightly rubbery . Going to try 400 all the way through but are you referring to 400 on kamado or ambient temp ? ambient temp much higher than the temp I see on kamado dial .
I can't seem to get the crispy dark skin on the joe jnr, any tips? Thanks as always 👍
needs more heat in the dome before you start. this method works the same on the jr - th-cam.com/video/xdRod-mTaXs/w-d-xo.html
@@SmokingDadBBQ Thanks James, instruction will be followed!
Great simple cook! Here's an idea...how about 3 or 4 spatchcocks at the same time on the Big Joe...pyramid style...all seasoned differently?
I like it! That would be fun
I haven't tried a whole chicken (spatchcock in this case). Looks tasty! I already ate lunch but now I'm hungry again 😁 Cheers!
hahah cheers. its so flavourful
Great Video James! What is the largest pound turkey spatchcock style one can fit on a Kamado Junior?
Cheers!
I haven’t measured but I think around 8-10 would be pushing it
Thanks James!
I see your ceramic deflectors spend a significant amount of time in the same location mine do.
ha they make great snow protectors for the shelves lol 😂
Love the Video's James, I'm wondering, I'm in Ontario as well and looking at getting a Classic 3, Is there a reason you have a cover for the joe Jr but not the other joes?
good question, i have a small amount of protection from the pergola for the larger two, whereas the jr is in the wide open. the jr also doesn't have the air lift hinge that left un latched helps not have the dome freeze shut whereas the felt band on the jr can freeze when it gets wet
@@SmokingDadBBQ thanks, good to know. Ours will likely be out in the open so we might need a cover. Thanks for all your videos. I’ve learned so much.
😎i got my basket!
fantastic, enjoy
Hi buddy - we have our Joe Jr arriving tomorrow... this is going to be our first cook! Loved the video.
Any other recommendations for beginners?
i would try pulled pork soon
I’ve read that the compact Kamados are hard(er) to maintain at a steady temperature. What do you think about temp management for the small kamados?
with a basket (better air flow) and the smokeware cap (more air) it is much easier than stock and i would say isn't a deterrent
I also like cooking chicken at that 400F range and it helps with rendering the fat. Who goes direct vs indirect (either deflectors or sloroller)?
i should almost do a direct vs. indirect to see if they taste better one way or the other
Love your videos! Just recently got my Joe Jr and was doing this recipe. I had a question on how long you would expect the temp gauge to rebound back to 400 once you put your chicken in? I find mine takes a while, should I have let the oven soak more heat next time before I add the chicken or should I play with the vent settings a bit
yes you want it completely heat soaked to help reduce the rebound time. only other variable is if your temp gauge is near the chicken there is a cooling bubble from the cold meat that could be giving you an artificially low reading
Early in this video you said you wanted to take advantage of “ultraviolet”…. I think you meant infrared. But the reason I mention it is that I have my doubts that the third heat element in your model (radiant) has much to do with this. Why does the ceramic have special infrared properties?
i did miss label it but check out - amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/thermodynamics-cooking-and-how
Hey James, another great video. Couple of questions. Do you ever inject Chicken? We do all the time whether cooking in the oven or on the BBQ. Any sort of butter, garlic liquid works great. We usually add a bit of whatever rub we're using too. Game changer.
Secondly, we're starting Keto next week, and I was wondering if you have any good resources?
I maybe need to give it another chance. I just find it messy and not as good as either a dry brine or wet brine but then again... it’s been a while so maybe I will do it again to see what I am missing.
awesome on the keto, I just use google depending on what I want to cook vs any specific site but if you find a great spot let me know
Hey, can you fit a beer can chicken in? Love your videos
check out 3:03 in this video - th-cam.com/video/ErPo_i46f2w/w-d-xo.html
Beer can roaster - amzn.to/2Ofsqp7
@@SmokingDadBBQ Amazing thanks, why can't you live in the UK?
Great video as always. Question for you if you don't mind. Lots of what i cook on my KJ is great, but struggle with chicken. Tends to absorb a lot of smoke, but I have some bitter flavors at time. I thought the solution was to use a drip pan with a bit of fluid (beer, water, etc) so the drippings don't create bad smoke back into the poultry. Can't help but notice you didn't use that and allowed drippings to hit the ceramic diffuser...what is that? Thoughts?
some ideas. try less charcoal burning clean. wait until the dome is hot (like can’t touch for more than a millisecond hot) which should be around 400f. this should help fix the smoke and the bitter flavour and not crisp skin
I have a drip tray but I forgot to clean it so I didn’t use it but this tasted awesome so I don’t think one bird created enough drippings on the diffuser to be a bad taste problem
Hey James. Love your channel. I have a KJ and you always give me great ideas and new tricks on the Joe. Have you tried the Jealous Devil briquettes on your Joe yet?
Yes I have but I didn’t find the price per lbs to make much sense. maybe it’s because I also tried the snake method which was a bit of a fail - th-cam.com/video/XPjPJ8rVgNs/w-d-xo.html
@@SmokingDadBBQ Thanks for the reply James.. I have the briquettes as well and haven't tried them on the Joe. Just my Weber kettle. It's all be JD lump in the Joe. And thanks for the link. Guess I missed that vid you did, so thanks for doing the comparison. Gave me some good food for thought!! Dumb question.. Will the kick ash basket work on a Classic 1?? I want one but don't want to have to buy another Joe to use it.. Cheers from the deep freeze here in Alberta!!!!
Great video! In the comments you mention 14" drip tray for big joe, but the link only leads to 10" and 12". However I wonder if you think the 12" will do for my classic 3? I saw you mentioned the 10", but if I can get a little bigger in there I'll let it rest on top of the x-accessory rack instead of inside it. Thanks mate!
Amazon must be out, here is the site for the 14" - smokeware.com/collections/inside-your-grill/products/new-stainless-steel-drip-pan
Great video! Any reason you don't cook with the skin down? Wouldn't doing so help prevent the muscle tissue from drying out and help the skin get crisper? At the expense of a less presentable bird perhaps.
exactly that (presentation) using the radiant heat from the dome to crisp up
Hi James I want to do a beer can chicken on the Jr. was thinking of putting a small upturned iron pan on the heat deflector then a steel tray to collect the juice, with the beer can on the steel tray so no grill to give me a bit more height to the dome, would be interested in your thoughts on this thanks
this is how i have been doing it in the jr - amzn.to/2Ofsqp7
I always thought for the higher temp indirect cooks like this the deflector was meant to sit directly under the grates in the higher position as it’s too close to the coals. Have you ever tried with the deflectors in the higher position?
I like as much distance from the ceramic as I can get vs 3/4” if that when just below the grid. this tends to help burn the bottom before the skin is done I’ve found which is why I setup the way I show here
@@SmokingDadBBQ thanks for the comment I’m defo going to do this in future I was just worried the ceramics were too close to the coals for the higher temp cooks
@@megahound never had any issues but I don’t have them touching close FYI
How can it be done in 45 minutes, I have it on 400F all the time, a prewarmed it really good, and it takes me 1hours 30 mins, and I’m still not sure if it’s done…
are you using a probe to check? an hour tops at 400f
I'm getting my Jr tomorrow and looking forward to this being the first cook. Do you use oil on your chicken in addition to the salt, garlic etc.?
congratulations. no the skin does better I find without it
Have you ever had trouble getting your Jr up to 400 with the heat deflector in? I can make mine roar with the heat deflector out, but with it in it sometimes stalls at 350-375. I assume this is because the heat deflector restricts airflow. I'm using a kick ash basket and filling it full of charcoal. Maybe I need to get a lot more of the charcoal lit and hot before inserting the deflector? (although you didn't seem to do that in this video. Hmmmmm)
maybe too much coal. need an air gap vs the deflector sitting in the coal bed. this will hurt temps
Hey James, I really enjoy your videos and all your useful information. I love my Kamado Joe Big Joe and was considering purchasing a Joe Jr. for smaller cooks. My question is does the Jr. heat up a lot quicker than the Big Joe or does it take just as long since you’re using less fuel. As you know the Big Joe takes some time. Thanks for all your good work!
Yes, absolutely. its the sports car of the bunch, everything is faster
Hey James! Question, I did this cook twice and it was great and second time pretty good. I wait for clean smoke and getting to temp then I place the chicken in. Yesterday I noticed a ton more grey smoke probably from fat dripping onto the deflector. I feel like the chicken got a bit more Smokey flavor because of that. Do you have any recommendation on how to prevent that because it tasted different than the first chicken I made.
try a drip tray... i got a 10" circle one from smoke ware that has helped cut down on white smoke
Great video!
You mention you tried frozen chicken breast. What temperature and approximately time did you cook at?
i did them lower around 325f as if you do it too hot the outside will be overdone and the frozen centre will be raw
Great series of videos James! I just did my first KJ Jr cook - spatchcock chicken, before I saw this video! It came out perhaps too smokey and slightly bitter. I cooked at a lower temperature of 320-350F so could this be the cause, or any other ideas? I used just one fist-sized lump of cherry. Thanks!
bump the temp for cleaner smoke which will help solve this ... wait until the smoke is clear blue
@@SmokingDadBBQ Perfect, thank you!
Looks great.. I think cooking frozen chicken on a Kamado grill for the first time is a crime in some places :)
haha if not it should be 😂 but nonetheless it blew my mind
New to Kamado stuff, I have a Joe Jr on the way . What is process of putting one of those smokewear caps on ? Is it just slip on? Makes the grill look cooler btw!
ya just slide on the gasket and then drop on the base
I wonder, how much infrared heat do you have if you use a metal deflector plate on a Kamado? I'm thinking to built a BBQ myself wich is double walled like the Weber Summit Charcoal but with a clay/concrete -like insulation. I wonder if I've finished this project how much infrared heat ai can expect because there's a metal layer in between the ceramic and the meat.
Btw, is this video about how a Kamado works or on how to cook spatchcock chicken? As you start the actual cook at about 8 minutes of the 11 and a half minutes this video takes wich is more than half the time of the whole video.
fair point... i get a lot of notes which in short speak to a lack of understanding on how a Kamado works and how to best operate it to cook your food. There are lots of great recipe channels that create some amazing cooks but the instructions is cook at 300f for example, i tend to double click on the setup and operation of your bbq to get the best results. happy to spend less time on this if its not helping
@@SmokingDadBBQ oow, I see. I'd read your comment 5 minutes ago. In that time I thought, maybe you could do 2 things: specify in title what you're going to do. For example, kamado IR heat and spatchcock chicken or something. Second, is it an idea to make a series of kamado technics and, when you're not explaining something kamado specific, that you just call it what ever you're cooking? That's ofcourse unless you need more then half of the video to explain something.
You want to send we a Jr. I need 1 to go with Big Joe. Nice cook and chicken is great on Joe. Thanks
haha but i love it, could not part with the jr or the big joe
Where did you get your torch to start your fire. Thanks tom
its the grill blazer grill gun
Do you add any type of oil on meats to hold seasonings
on chicken i occasionally use duck fat spray. on beef i like hot sauce, truffle hot sauce is my personal favourite
At what internal temp is the chicken considered done? Thanks!
it will carry over when resting about 5f so I remove around 150-155 in the white and 160-165 dark meat
You`re making me feel guilty James. Here in the southern UK I have *nearly* 1/2 inch of snow in my garden so the Kamado is stored away and we`re huddled around the fireplace indoors. In the UK any snow deeper than 3/4 inch becomes a national crises. Meanwhile you are cheerfully scraping feet of snow off your Kamado and firing the thing up- in February. .. sigh
haha get that bad boy out of storage ... grilling in the snow can be fun
@@SmokingDadBBQ This isn`t some 50 shades masochism thing is it? It`s always the quiet ones... Really enjoy your videos take care
Alright... I did a beer can chicken with kamado joe accessory on the jr. without any details I want to see your modification of it ;)
3:02 in this video is how I did it last time and would likely do it again - th-cam.com/video/ErPo_i46f2w/w-d-xo.html
@@SmokingDadBBQ OH! Perfect! How did I miss that?! Looks like you removed the fire ring? I'll do that next time. This time I did firebox, fire ring, grate with heat deflector on top, drip pan, Kamado Joe beer holder accessory. Space was TIGHT! Came out great though! Love your vids!
Hi there! Brand new KJ Jr user here....and need a bit of help. Watched a ton of your videos and had lots of advice from my friend who has a KJ for quite some time.
1- doing a spatchcock chicken (indirect) and before putting the bird in i let the temp set at 210C (410 F) at the settings you suggested. Let it stabilise for about 15 mins and it held perfectly. Once i put the chicken in temp dropped to about 160C (320F) and never really recovered. Opened the daisy wheel a bit more on the top but still reading 170C (340F). Meater inside is reading about 210C for ambient.
2- on my first cook same happened with Chicken wings (but they seemed to cook ok in about 55mins), however the heat distribution was quite uneven and some soldiers got burnt and dried up. How to correct?
The charcoal distribution seems pretty even, so not sure what I’m doing wrong...
Thanks
any chance your dome probe was touching the bird or nearly touching?
@@SmokingDadBBQ hmmm...don’t think so. I checked the calibration it the next day and it was calibrated and clean (so I assume it didn’t touch the chicken. I cooked the next day and got a fairly constant 15C difference to the probe...this around the acceptable?
I tweaked things a bit more the next day. Although i tried not using too much charcoal on the first one i think the placing was obstructing some of the holes in the ceramic (that would explain the uneven cook). So I adjusted that and i think it worked better...was able to get a stable 120C for 2 hours which made me quite happy!
Thanks for replying and for all your helpful videos!
@@SmokingDadBBQ come to think about it the 2 issues could be related... the probe was in the breast at the back of the grill where the uneven burn was burning hotter...and the dome probe is in the front. So an uneven burn and fluctuations could explain the difference in readings...Does that make sense?
@@pedroaguiar3029 ok sounds like you’ve got it sorted. Should be within 5 c from the cooking grid to dome
@@pedroaguiar3029 yes that makes sense. Hope next round with your tweaks are more stable
Ultraviolet and infrared? You got lights in there? 😂
haha when one forgets the name for infrared mid sentence and grabs onto something that feels right in the moment.... but clearly is not lol
Hey can you PLEASE do close-ups of the foods you cook instead of far out shots or just shots of you eating it from afar.? Please, it looks so good from far away, it's a shame I can't see it up close. Great content though. Keep it up.
will work on that.... in winter the food cools so quick i have been rushing outside to record the taste test before it loses heat but i I realize this doesn't show as much of the end result. Let me try to add more
@@SmokingDadBBQ awesome possum
James why you not show us cutting up the chicken so we can see the crispy skin? Didn’t know you could cook chicken in a bbq? Normally in uk they say cooking 30 mins in oven then finish off in bbq? Ok good video anyway!! 👍🏻👍🏻
good point, i will add that next time. yes its good on the grill, i would plan 45min on the grill for the whole cook
Thanks 😊
What kind of top vent do you have?
that’s the SmokeWare chimney cap
Does the Joe Jr cover fit over the Smokeware chimney cap or do you just leave off the the cap to use the cover.?
Been wanting to try a spatchcock
the base portion fits but not the wider rain part. I put it under the joe or in the joe and then cover it
I’m able to fit two on my Classic
so good
Whats the hoodie that you have?
Eddie Bauer plaid sherpa lined coat, with a sweat shirt / hoodie underneath
How about beer can chicken fit on junior
sure thing
Can you cook a beer can chicken on the Joe Jr ?
yes, i need to do a full video of it but there is a clip in this video that shows how i do it - th-cam.com/video/ErPo_i46f2w/w-d-xo.html
can you beer can a spatchcock?
you can braise it with beer in a pan underneath but you dont get the same steam pressure cooker concept
@@SmokingDadBBQ Ahh, so it needs to be a full chicken which is enclosed up so the pressure of the beer can build up on the inside
@@bighardman33 you can braise it though with a beer bath underneath
When are you going to step it up and get a Primo Komodo
I like the oval design but when I cooked on it I didn’t find one advantage... maybe when there is a breakthrough I will check it out again. that’s what originally lured me from team green to team red. I love innovation in the Kamado space
Early
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