So as a retired 20 year member of the NYPD I'm not used to being intimidated by much, but this thing. My kids got me one for Christmas and I still haven't used it. Your video significantly reduced my anxiety level and as soon as I find a brisket plan I'm all in.
Thanks for reach out Joe. Really glad we could help! Brisket. The one video we haven’t done. Reckon I should get onto that! Kamado does have a learning curve. But it’s very rewarding when you get the hang of it. Glad we were able to help. Happy grilling sir! 👏👏 🍖 🥩 If you have any further questions, feel free to reach out anytime.
@@chalmerelkins8965Found mine in the trash 2 days ago, in a state like new. I started using it directly and have been cooking for 2 day's on it. Today will be my 3rd cook! When I'm good at it I want to teach others in my local community.
Thanks very much. Merry Christmas to you. Appreciate you tuning in :) Hope you enjoy the recipes as well - a couple of amazing cooks dropping very soon.
Thanks Geoff. Ive bbq'd for years, but kamado cooking is a learning curve. But it CAN be learned. After a dozen cooks with hits and misses, Im slowing down my approach and educating myself. Great video!
You’re welcome. I went through the same journey, so glad to help others avoid my pitfalls! There’s a pile of recipes on the channel too. Hope you enjoy some of those. Happy grilling :)
Thanks - had my new Kamado Weber S6 in the garage for a few weeks now. This has given me the confidence to crack on and start playing with different cooks. Thanks man!
Dozens of hours looking for the basics on Kamado before mine arrives next week - this nailed many questions for me, thank you! All the other videos didn't quite get to the point
Thanks fornthis great starter viseo. I picked up a kamado last fall with an end of season sale. Cant wait to pull it out of storage and light it up now that the weather has improves in Atlantic Canada !
I am so happy I found you. I have watched a ton of video's in the last few days and was just confused. You explained everything to perfection the first time. Thank you! I feel ready to give this a try now.
Thanks for reaching out Tami! Glad we could help out and that you got something out of the video! If you have any further questions, feel free to reach out and ask 👏👏
Having mucked about for 2 years with it and not always having success, this video certainly solved some issues for me so I may be more enthusiastic about using it again Thanks Geoff.
Cheers for that Geoff. I get my first kamado type cooker tomorrow and can't wait!! I have been grilling and smoking on my combi gas/charcoal grill for many years with success but decided (sorry, convinced she that must be obeyed) that a kamado was the way to go. Your tips have been a godsend and I am really looking forward to a weekend of cooking. I'll keep you updated with my successes or failures and will happily bug you when (not if) I get it wrong!!! Stay Safe and thanks again. Stuart.
Thank you so much for this. I have only had my kamado classic for a couple of weeks and was very frustrated, some cooks good, some not so good. Think the first time, acrid,bitter tasting meat, put meat on too soon. Another time couldn’t get to temp, think I’ve learnt that I didn’t have enough charcoal on. I have now decided that I will only follow one person for my “source of truth” if not sometimes get too much contradiction. My Facebook group I joined recommended your channel and am currently working through your videos on a lazy tropical North Queensland afternoon. Thank you so much, will definitely reach out if I have any more questions I can’t find the answer to! I am generally a very confident and confident home cook, this is a little like learning to cook all over again. Don’t think I have yet developed the same instincts on what is going on with my kamado as I have with other forms of cooking I have used for many years. Will persevere until I do develop those same skills on my KJ. It’s hard work when you have to overthink everything- thank you again
Hi Sue, thanks for reaching out. Hope the tropics are treating you well! There’s definitely a learning curve, but it doesn’t take too long to get the hang of it :) Which Facebook group recommended us? We’ve got a bunch of great recipes on here and and few more instructional videos to come soon. Hope you continue to enjoy the content. Definitely reach out if you need anything. :)
Great video! I just got mine so will be trying out these techniques. My box was slightly damaged so the heat deflector was broken - getting a replacement asap so I can get cookin!
Nicely done! I have been a bit curious about these as I have been using a Weber for over 30 years and am ready to try something new. Thanks for the clear and helpful information. Now I am ready to make a purchase.
Very helpful. We will be purchasing one soon. I have been using both Cowboy brand hardwood lump and their true hardwood brickets as well in my WSMs for years. Do you see any reason not to use the same in the KJ? Sounds like a silly question, I suppose.
Thanks for watching :) It’s strongly recommended that briquettes aren’t used. Any chemicals that they contain will soak into the ceramic. Lump charcoal only basically.
Bought one from a Amazon return place, 300$. Broke fire box but I drilled holes and tied it together with stainless welding wire and now I got a XL Kamado that I'm proud of. Just waiting on that perfect meat to try it out
I'm just thinking about getting this smoker - maybe not the "joe" but the smaller one.. I have only watched 3 vids so far from different "tubers" ( American, Canadian and You) your is great really quick and clear. Thanks again and have subscribed so will check back again for more tips. Cheers
Really appreciate the great advice. Learned so much about my Kamado Joe that I didn’t know which will benefit me greatly over the years, especially as I’m a beginner and want to learn the correct methods to get the best out of my Kamado, but also stop me from breaking it!. Thanks again, take care and keep up the good work.
Great video. I have had my KJ for 2 years now and only used it twice. It scared me!!!!! Could not get it to heat up properly and pulled out my old charcoal grill to finish cooking everything. Luckily I was not entertaining guests.
Hi Geoff, I am a newbie at Kamado Joe cooking but really enjoy your style on TH-cam and doing the Kamado Basics 101 was fantastic, I have a KJ Big Joe 2 also wondering what part of Aus do you live in, I am in Melbourne and looking for a SloRoller to suit my KJ do you think they are worth it for the Big Joe 2 as they are a little bit shorter than the 3 love to hear your opinion. Also a couple of questions I have about the Std or Char Grilled cook and the Reverse sear section you covered in this episode. 1) do you leave the lid open when using these two methods of cooking and 2) what bottom vent setting is used for both methods. Thanks in advance and keep on pumping out your cooking styles on how to use a Kamado Joe and how to cook different things, would love to see an episode on cooking bread you mentioned in the Kamado Basics 101. Cheers Lloyd.
Hey Lloyd - thanks for reaching out mate! I’m also in Melbourne :) I’ve not cooked with the slo-roller, so I’m not the best to comment on that. That said, I’m totally happy without it and I have no plans to buy one. With reverse sear, I’d generally leave it up. With normal grilling, it’s totally your call and also depends on whether you have the grates high or low. Having the hood down definitely speeds up the process. For high heat grilling, lid down, I’d want to maintain it at around 270-290C. You should be able to maintain that with the top slid fully open and the bottom draft door about 75% open. We have bread in the pipeline! Definitely coming up soon. Watch this space!
Great video, this seems very straight forward as explained so clearly One quick question I’ve read a lot of criticism over the Kamado thermometer temp in comparison to people checking using a BT or Meater etc… do you use any of these or do you run off the Kamado temp. Keep up the great work! Thank you
I just use the dome one. Sometimes I’ve heard they’re not accurate, but it’s an easy fix to calibrate anyway. Take it off, dunk in boiling water and adjust until it’s 100C. Easy done. 👍🏼
Absolutely fantastic presentation! Very well done and explained. I've been using my kamato for about a year but still learned here. Thank you. Subscribed!
Hi Geoff, great video. Covered lots of ground. I've moved over from a kettle BBQ and one thing that I was told as a kettle beginner was to make sure all the charcoal is white before you start cooking. I was told it's not healthy to cook on charcoal if some of it is still black. I'm using lump wood charcoal these days rather than the instant light stuff. Cooking on the kamado I tend to get the centre coals white and the outer coals are still black but I'm at my cooking temperature. Should I wait until everything turns white or just cook?
Nope. You’re doing it right. That’s how you’re able to have long cooks, because of the slow spread. If you waited, you’d be waiting a loonngg time and you’d lose heat quickly because there’d be nothing left to burn. 👍🏼. Thanks for watching! Glad you liked it. :)
Hi Geoff, great stuff, thanks for the video. Kamado just arrived today after a couple months waiting. Qu - if grilling meat that needs turning regularly like sausages is it ok to cook with the lid open, or at least a fair bit of opening a nd closing because cooking lots of things. My concern from your vid is that leaving it open will keep increasing the temp and the food will burn?
Hi there. Totally fine to cook lid up. It makes it the same as cooking on any other open charcoal style grill. Manage the amount of charcoal you use at once and you’ll be fine :)
Great video! Can this be used year round in Canada (think -20 C regularly) or would we need to put it away for the winter so the ceramic doesn’t crack?
Ha…. I don’t think I’m qualified to answer that one! I have seen a lot of people cooking in crazy weather conditions in the great white north - so I assume so! Ask around on the Facebook groups to see how people are storing their units in winter and any precautions they take?!
Thanks for sharing your expertise and knowledge! I have been contemplating upgrading my Weber grill but your video has definitely provided some extremely useful info. Now, I have to convince the wifey to let me buy another grill!
I’m 63 and single after 32 years marriage. I worked to much. She did all the cooking. Just found out about the big green egg then the Kamado Joe. Wow those things are expensive ! Iv done all my cooking since Single and living in a camper trailer with a solo stove. Love the option of charcoal or wood so the egg thing appealed to me ! I found a 20” Kamado Joe used for $400. I watched a couple videos on cooking with it and read a lot of reviews. Most people failed with first couple attempts ! So was intimidated. I fired it up to do just a trial run on controlling heat. I was just going to play with temp control no cooking. I bought some boss Hogg hickory briquettes. It was so easy to maintain 250 to 300 anywhere in that range I scrubbed the grates and opened a pork loin cut it in half slapped a pulled pork rub on it straight out of the package. No drying just sprinkle and pat. Both sides twice. 1/4 bag of charcoal. 1 hour 30 minutes later I checked it with test bite. I ate the whole thing right off the grill it was so good. Firm meat but tender and so juicy. I’m hooked. This video answered all me questions that came up after using today. I was going to do a soap and water wash tomorrow ! Lol. THANK YOU. I want to go fire the grill again. Ps. 2hrs later grill was still at 275 degrees. Amazing
Hi Geoff, great video, but still I have a question! Certainly! If I start the charcoal and place the deflectors at around 250 degrees, the issue is that the charcoal won't completely burn to a grey color. I assume the remaining unburned charcoal (black in color) will continue to burn during the BBQ session, but is this safe for health?
Yes that’s totally fine. The fire will slowly spread and eventually light and burn through all of it. It just sits there doing nothing until then basically!
@@GeoffTheChefOfficial Thank you for your reply but are there any scientific articles for this? Because the unlit charcoals will become lit and those carbon compounds they might get in meat.
Hi Geoff, really helped watching this video as I have finally got myself a kamodo. What sort of meats would you start cooking with to get used to controlling the temperature?
We’re newbies to Kamado. We bought a used Vision Kamado. We’ve been online and there’s A LOT of info but not what I’m looking for. Our Vision is black (not our outlook!) and the top grill grate is 23.5” across (BTW we’re in Canada) if that helps. The newer Kamados have all sorts of gadget and add-ons but how do I know what will fit ours?
Geoff thanks for the video. I was given a hand-me-down “Vision” ceramic grill and it did not come with reflector plates. How should I adjust my cooks if I’m smoking without them? Or are they 100% necessary?
For anything you like to cook slowly, they are def necessary. Without them, you just have a grill. What size is it? You may find that the accessories for Kamado Joe, Big Green Egg etc may fit?
Hello. Thanks for the video…very helpful. Got a question about grilling, do you leave the deflector plates out completely? You mentioned leaving them out initially but you didn’t say when to put them in. I remember you saying not to put them in cold or they will crack. Also, I noticed you have the metal plate with the holes in you cooker (the one that fits in the bottom beneath the charcoal. Have you tried cooking with it removed? Thanks and take care.
Hi Chris! Thanks for watching. Just re-watched it. I mention at the 3 minute mark to add the deflectors back after your initial 10 minute start up burn. Essentially it’s best to add them when you’re warming up, not when you’re already hot. You can do it, but going from cold to hot risks cracking the ceramic. Cook with deflectors if you want to cook like an oven or low and slow. Without for high heat grilling. The thing with holes in the bottom is the ash drawer. I don’t cook without that in place because it catches most of the ash from spent charcoal. 👍🏼👍🏼
@@CBL138 Awesome! Apparently there’s a new basket for the Joetisserie just released. For wings and fries and whatever else to tumble. Amazing! Check out our Chicken Gyros video for inspiration if you haven’t already. Outstanding use of the Joetisserie!
@@GeoffTheChefOfficial Chef, I’m all over it. The gadgets just keep coming for the kamado…perhaps I’ll get one of those after I’ve perfected the joetisserie. Will checkout your other vids. Take care.
I just installed a kamado Joe 2 in a custom built-in masonry setup and planned on having it sit directly on the flagstone Hearth so to speak but I noticed that they shipped it with little red ceramic feet but nothing was mentioned in the instruction book about whether I had to use those or not. Do you recommend that I set this up on those feet to allow airflow? I'm just wondering if I'm risking cracking it if I don't use the feet.
I don’t have any experience with that I’m sorry. I’ve only used it in the cart. My guess is that they provide the feet for a reason, but I’d speak to your retailer and ask.
I’d prob leave it open to dry out for a few days. Heat it to 120C and let it ride at that temp for a few hours, then hope for the best! Def not recommended tho.
Outstanding. You need some kind of plate / shield from the direct coal heat in order to use a Kamado as a smoker/oven. I’m not sure which one you’d have, but if you can’t find any parts, an appropriately sized pizza stone would work. 👍🏼 You won’t need a manual. The concept is basically the same for all kamados. Just follow this, using the air intake devices provided on your model. As I mentioned a few times, more air = more heat. Less air = less heat. No air = dead fire :)
I just got mine. I haven't seen anyone say how much lump to use. Is it always the same amount and you just control or use less according to the cook? I couldn't get it over 325f. It could be that the lump was inferior. It sparked a lot. I was experimenting with a couple frozen burgers and had them in in direct heat. Took almost 45 min to cook. Thanks for the video!
Cheers! Generally, filling it up to around the holes in the firebox will cover you for most things. You could squeeze a bit more in for pizza, less if you want to grill direct just on one side maybe. As you say, you just control how hot and fast it burns with the vents, then re-use what’s left over next time. As far as temp goes, the only ways you’re restricted in temp, is if you only added a very small amount of charcoal, or if your airflow is restricted. There’s no other reason. Your choice of lump won’t be the issue. Some batches will spark here or there, some might burn a bit longer etc. But generally speaking, that wouldn’t be the reason. Check your airflow (more air, more heat!) and make sure you’ve added a solid amount of lump. It never goes to waste.
@@GeoffTheChefOfficial I don't think I had enough lump. I got this second hand and it's missing a bunch of stuff. I did get it for $200 so I'm good with that.
@@GeoffTheChefOfficial all I had were a couple small charcoal pans for my kettle. Then, I put a small grill grate and when I emptied the pans there was hardly anything there. I have a basket coming so I can better gauge what's needed. I appreciate you responding!
You could, but then I’m using aluminium pans or cleaning them. Most people don’t do that. Scrape and turn over. A high heat cook cleans them back white again.👍🏼
@@GeoffTheChefOfficial its a mind field really as i want to buy once, but cant spent 2k on one, once i have the right BBQ then i can start to learn about smoking times, heat etc. Everyone tells me sales will be on soon and hold on to buy just incase there are good deals on
@@waynebull8177 I have yeah! I’m a big fan of spatchcocking the bird first. Much easier to get an even cook and not dry it out. Follow the spatchcock chicken methods that we use in episode 27 and 29. It’s just a bigger bird! Roast it for about 2 hours or until the legs are about 80-82C internal and the breasts 71C. This will naturally happen at the same time if you cook spatchcocked. :)
Didn’t think I’d listened to too many old porn soundtracks so does it really take a couple of beers to die laughing at 16:37? 😂 Seriously, good info, but bad soundtrack 😂 Love you Aussies!
Nice one Geoff. Learnt a lot here =). Just got my kamado 4 days ago and worries because I washed the ceramic deflector. Do wished you stayed to your Aussie roots and used Celcius heheh. Less than 6% of the world's population uses farenheit. =p
Ooooh ok … took me a little while to be ok with the fact that they’re often a bit dirty looking. Try not to let it bother you! After you cook pizza everything will be white again. 😂 Fahrenheit. Don’t get me started! 😂😂
![[TH] 2024 PMGC League | Survival Stage วันที่ 1 | PUBG MOBILE Global Championship](http://i.ytimg.com/vi/FVFT-PFwU80/mqdefault.jpg)
So as a retired 20 year member of the NYPD I'm not used to being intimidated by much, but this thing. My kids got me one for Christmas and I still haven't used it. Your video significantly reduced my anxiety level and as soon as I find a brisket plan I'm all in.
Thanks for reach out Joe. Really glad we could help! Brisket. The one video we haven’t done. Reckon I should get onto that!
Kamado does have a learning curve. But it’s very rewarding when you get the hang of it. Glad we were able to help. Happy grilling sir! 👏👏 🍖 🥩
If you have any further questions, feel free to reach out anytime.
I had mine for 2 years and still never used.lol…brand new.
@@chalmerelkins8965 Best you get on to that!
@@chalmerelkins8965Found mine in the trash 2 days ago, in a state like new. I started using it directly and have been cooking for 2 day's on it. Today will be my 3rd cook!
When I'm good at it I want to teach others in my local community.
My wife and kids did the same. Keep on looking at it. And thinking shit.
As an owner for just one season, I, too have watched a lot of TH-cam clips. This is the most succinct and comprehensive one I've ever seen.
Thanks very much. Merry Christmas to you. Appreciate you tuning in :)
Hope you enjoy the recipes as well - a couple of amazing cooks dropping very soon.
Thanks Geoff. Ive bbq'd for years, but kamado cooking is a learning curve. But it CAN be learned. After a dozen cooks with hits and misses, Im slowing down my approach and educating myself. Great video!
You’re welcome. I went through the same journey, so glad to help others avoid my pitfalls! There’s a pile of recipes on the channel too. Hope you enjoy some of those. Happy grilling :)
Just bought my grill don't even have it out of the box, really glad I watched this first
Good stuff mate. You’re going to love it! All the best with it. Check in and let’s us know how you go!
Today I ordered my first Kamado Grill, with your excellent video, I think my learning curve will be reduced by at least 50%, Thanks!
That’s awesome to hear. Congratulations! Feel free to reach out anytime if you need some advice on anything. Happy to help :)
Best bbq presentation on youtube. You covered everything i needed to know.
Thanks
Thanks very much! Glad to help. 👏💪🏼👍🏼
Thanks - had my new Kamado Weber S6 in the garage for a few weeks now. This has given me the confidence to crack on and start playing with different cooks. Thanks man!
That’s great to hear. Awesome. Plenty of great cooks in our channel too (and I’m seriously due for a new one). Have fun!
Dozens of hours looking for the basics on Kamado before mine arrives next week - this nailed many questions for me, thank you! All the other videos didn't quite get to the point
You’re welcome Gianni. Glad it helped you mate! Cheers.
I agree totally the same on this end
Perfect for every new user to the world of Kamado Grilling.
Thanks Lee! That was the aim :)
Thanks fornthis great starter viseo. I picked up a kamado last fall with an end of season sale. Cant wait to pull it out of storage and light it up now that the weather has improves in Atlantic Canada !
That’s the best thing about Australia. No off season. 😂 Enjoy!
I am so happy I found you. I have watched a ton of video's in the last few days and was just confused. You explained everything to perfection the first time. Thank you! I feel ready to give this a try now.
Thanks for reaching out Tami! Glad we could help out and that you got something out of the video! If you have any further questions, feel free to reach out and ask 👏👏
Brilliant thank you so much, going to get my 2nd hand kamado mini this morning!
Having mucked about for 2 years with it and not always having success, this video certainly solved some issues for me so I may be more enthusiastic about using it again Thanks Geoff.
That’s great to hear. Cheers!
Lots of easy recipes on the channel too. Try some out and let me know how you go. Happy to help! 👊🏼
Just bought my ceramic beastie so am cramming all the info possible before using, a very clear and informative video, thanks from Sicily.
I’m glad I could help! Enjoy cooking on it! You’ll love it. 👍🏼👍🏼
Cheers for that Geoff. I get my first kamado type cooker tomorrow and can't wait!! I have been grilling and smoking on my combi gas/charcoal grill for many years with success but decided (sorry, convinced she that must be obeyed) that a kamado was the way to go. Your tips have been a godsend and I am really looking forward to a weekend of cooking.
I'll keep you updated with my successes or failures and will happily bug you when (not if) I get it wrong!!!
Stay Safe and thanks again.
Stuart.
Which one did you get? It’s an obsessive journey my friend! Glad to help out. Enjoy! And yes - keep us updated! Love these comments. Cheers. 👍🏼👊🏼
Well done video. Appreciate you taking the time to make it. I found it very helpful as a new Kamado Joe owner. Happy grilling back at you.
Thank John :) Glad to help!
Thank you so much for this. I have only had my kamado classic for a couple of weeks and was very frustrated, some cooks good, some not so good. Think the first time, acrid,bitter tasting meat, put meat on too soon. Another time couldn’t get to temp, think I’ve learnt that I didn’t have enough charcoal on. I have now decided that I will only follow one person for my “source of truth” if not sometimes get too much contradiction. My Facebook group I joined recommended your channel and am currently working through your videos on a lazy tropical North Queensland afternoon. Thank you so much, will definitely reach out if I have any more questions I can’t find the answer to! I am generally a very confident and confident home cook, this is a little like learning to cook all over again. Don’t think I have yet developed the same instincts on what is going on with my kamado as I have with other forms of cooking I have used for many years. Will persevere until I do develop those same skills on my KJ. It’s hard work when you have to overthink everything- thank you again
Hi Sue, thanks for reaching out. Hope the tropics are treating you well! There’s definitely a learning curve, but it doesn’t take too long to get the hang of it :)
Which Facebook group recommended us?
We’ve got a bunch of great recipes on here and and few more instructional videos to come soon. Hope you continue to enjoy the content. Definitely reach out if you need anything. :)
Great video! I just got mine so will be trying out these techniques. My box was slightly damaged so the heat deflector was broken - getting a replacement asap so I can get cookin!
Thanks for watching! If it’s not too bad you can wrap it in foil to keep it together, or just use a cheap pizza stone for now on your X Rack. 👍🏼
Nicely done! I have been a bit curious about these as I have been using a Weber for over 30 years and am ready to try something new. Thanks for the clear and helpful information. Now I am ready to make a purchase.
A decision you won’t regret. It will become an obsession for sure! 👍🏼👊🏼👏
Weber makes a kamado
Just got mine! Thanks for the tips. Time to go through some of your other videos now.
Cheers. Glad you got something out of it :) Happy scrolling! 👍🏼👊🏼
Love this video, you’ll be famous one day. Thank you 🙏
Haha. Thanks David. Not sure about that - but I appreciate it!
Very helpful. We will be purchasing one soon. I have been using both Cowboy brand hardwood lump and their true hardwood brickets as well in my WSMs for years. Do you see any reason not to use the same in the KJ? Sounds like a silly question, I suppose.
Thanks for watching :)
It’s strongly recommended that briquettes aren’t used. Any chemicals that they contain will soak into the ceramic. Lump charcoal only basically.
Nice job! Everything in one place.
Cheers. 😛🥃🍺
Nice answer, video .thinking of getting the mini model cheers from council kev uk
@@kevinair7648 Cheers! You won’t r regret that. As long as it’s big enough for you! Go check out the sizes in store if you can.
Ty for all the great advice , not new to grilling at all but just ordered my first KJ so feeling very nervous.
There’s a bit of a learning curve, but it won’t take you long to get the hang of it! Good luck :)
Thanks for putting this up.
No problem at all. Glad to help. 👍🏼
Great advice for newbies. Thanks, Geoff!
You’re welcome Simon! Happy to help. 👍🏼👍🏼
As below, my KJ arrives next week and this session was perfect for me. Many thanks Geoff, duly subscribed!
You’re welcome. Glad to help! Best of luck on your new journey. If I can be of help, feel free to reach out 👍🏼
Bought one from a Amazon return place, 300$. Broke fire box but I drilled holes and tied it together with stainless welding wire and now I got a XL Kamado that I'm proud of. Just waiting on that perfect meat to try it out
Congrats! Get grilling!
Awesome video mate. I always like picking up a few new tips. Thanks heaps 😊
Pleasure! Super glad you found it informative :)
Owned a kamado for 9 days and that was perfect really really helpful thank you Geoff 🍗🥩
Glad to help! Feel free to reach out if you get stuck with anything 👍🏼👍🏼
I'm just thinking about getting this smoker - maybe not the "joe" but the smaller one.. I have only watched 3 vids so far from different "tubers" ( American, Canadian and You) your is great really quick and clear. Thanks again and have subscribed so will check back again for more tips. Cheers
You’re welcome! Glad to help :) I’ve owned a few and the joe is the most versatile. Happy to help out with any questions you might have. 👍🏼👍🏼
Great video, I've had my KJ for a year now but still learning from people like you.
Ah that’s great Alan. Glad to help!
Brilliant vid. Thank you such a great easy to understand explanation of all the questions I had on my new kamado
You’re welcome mate! Glad I could help out. Happy grilling!
Thanks a practical explanation on using the joe
Welcome. Glad to help :)
Thanks for the Vid I Have a offset smoker been using it for years but I feel the Kamado will be less work in some ways in terms of fire management
I’ve never used an offset. But fire management in a Kamado is dead easy. I never have an issue maintaining temps! Set and forget. 👍🏼👍🏼
Great guide, had my Kamado for a couple of years and still learning, got some interesting tips from your video.
Cheers Andrew. Great to hear :) Hope you find some recipes you like on the channel as well :) 🍗🍔🍷
Great stuff mate, thanks for sending me here from the facebook group!
Welcome mate. We drop recipes every few weeks too. Hope it helps your out :)
Really appreciate the great advice. Learned so much about my Kamado Joe that I didn’t know which will benefit me greatly over the years, especially as I’m a beginner and want to learn the correct methods to get the best out of my Kamado, but also stop me from breaking it!. Thanks again, take care and keep up the good work.
Thanks heaps for the feedback. Glad we could help out! 👍🏼👊🏼👏
Great video. I have had my KJ for 2 years now and only used it twice. It scared me!!!!! Could not get it to heat up properly and pulled out my old charcoal grill to finish cooking everything. Luckily I was not entertaining guests.
Well I hope this steers you in the right direction! Best charcoal cooker there is. 👍🏼👍🏼
Great video for setting out on the Kamado journey, only wish you had done this a couple of months ago when I got mine.
😂 I have a serious lack of time machine available!
No worries but in the future if you do get one ..... remember my comment lol
@@MrWhitelines 😂😂👍🏼👍🏼
Thanks for the great advice Geoff! My Classic 3 is on the way, subscribed!
Thanks Al! Plenty of great recipes on the channel for you to get your teeth stuck into as well. Enjoy!
Great tips and advice. My first cook tomorrow! Thanks
You’re welcome Grant. All the best with it! What are you cooking up?
@@GeoffTheChefOfficial Thought I’d start simple: spatchcock chicken. I’ve done so much research and prep, feels like I’m cramming for an exam!
@@grantprosser4982 Funny you should mention that, I’m just editing my next how-to: “How to Spatchcock a chicken” 😂
Hi Geoff, I am a newbie at Kamado Joe cooking but really enjoy your style on TH-cam and doing the Kamado Basics 101 was fantastic, I have a KJ Big Joe 2 also wondering what part of Aus do you live in, I am in Melbourne and looking for a SloRoller to suit my KJ do you think they are worth it for the Big Joe 2 as they are a little bit shorter than the 3 love to hear your opinion. Also a couple of questions I have about the Std or Char Grilled cook and the Reverse sear section you covered in this episode. 1) do you leave the lid open when using these two methods of cooking and 2) what bottom vent setting is used for both methods. Thanks in advance and keep on pumping out your cooking styles on how to use a Kamado Joe and how to cook different things, would love to see an episode on cooking bread you mentioned in the Kamado Basics 101. Cheers Lloyd.
Hey Lloyd - thanks for reaching out mate!
I’m also in Melbourne :)
I’ve not cooked with the slo-roller, so I’m not the best to comment on that. That said, I’m totally happy without it and I have no plans to buy one.
With reverse sear, I’d generally leave it up.
With normal grilling, it’s totally your call and also depends on whether you have the grates high or low. Having the hood down definitely speeds up the process.
For high heat grilling, lid down, I’d want to maintain it at around 270-290C. You should be able to maintain that with the top slid fully open and the bottom draft door about 75% open.
We have bread in the pipeline! Definitely coming up soon. Watch this space!
Excellent content
Thanks for watching!
Great video, this seems very straight forward as explained so clearly One quick question I’ve read a lot of criticism over the Kamado thermometer temp in comparison to people checking using a BT or Meater etc… do you use any of these or do you run off the Kamado temp. Keep up the great work! Thank you
I just use the dome one. Sometimes I’ve heard they’re not accurate, but it’s an easy fix to calibrate anyway. Take it off, dunk in boiling water and adjust until it’s 100C. Easy done. 👍🏼
@@GeoffTheChefOfficial thank you sir.
Absolutely fantastic presentation! Very well done and explained. I've been using my kamato for about a year but still learned here. Thank you. Subscribed!
Thanks very much Tony! Greatly appreciated. Glad you got something out of it :)
Great video 👍, informative yet simple, subscribed
Cheers! Glad you found it helpful :)
Thanks for all the amazing advice!!
Pleasure. Happy grilling!!
What an excellent video! Thank you Geoff!
Thank you! Glad you enjoyed it. 👍🏼👊🏼
Good information... Great presentation... Thanks...
Thanks for watching. Happy grilling! 👍🏼
Hi Geoff, great video. Covered lots of ground. I've moved over from a kettle BBQ and one thing that I was told as a kettle beginner was to make sure all the charcoal is white before you start cooking. I was told it's not healthy to cook on charcoal if some of it is still black. I'm using lump wood charcoal these days rather than the instant light stuff. Cooking on the kamado I tend to get the centre coals white and the outer coals are still black but I'm at my cooking temperature. Should I wait until everything turns white or just cook?
Nope. You’re doing it right. That’s how you’re able to have long cooks, because of the slow spread. If you waited, you’d be waiting a loonngg time and you’d lose heat quickly because there’d be nothing left to burn. 👍🏼. Thanks for watching! Glad you liked it. :)
Hi Geoff, great stuff, thanks for the video. Kamado just arrived today after a couple months waiting. Qu - if grilling meat that needs turning regularly like sausages is it ok to cook with the lid open, or at least a fair bit of opening a nd closing because cooking lots of things. My concern from your vid is that leaving it open will keep increasing the temp and the food will burn?
Hi there. Totally fine to cook lid up. It makes it the same as cooking on any other open charcoal style grill. Manage the amount of charcoal you use at once and you’ll be fine :)
Great video as a Weber demonstrator very impressive video 👌👌
Oh thank you. Very much. That’s great to hear! Appreciated :)
Excellent video! Very informative and well done! Thanks much!
Thanks Marty, glad to help out. Happy grilling sir! Plenty of recipes on the channel to keep you busy as well :)
Got my kamado on Friday. Perfect video!
That's awesome enjoy! We've got plenty of videos on here to get you going!
Excellent info
Cheers. Glad to help!
Thanks mate it’s coming tomorrow cheers bro for info
No prob! Reach out if you need help! Plenty of recipes in the channel to keep you going too. 👏
Great video! Can this be used year round in Canada (think -20 C regularly) or would we need to put it away for the winter so the ceramic doesn’t crack?
Ha…. I don’t think I’m qualified to answer that one! I have seen a lot of people cooking in crazy weather conditions in the great white north - so I assume so! Ask around on the Facebook groups to see how people are storing their units in winter and any precautions they take?!
Thanks for sharing your expertise and knowledge! I have been contemplating upgrading my Weber grill but your video has definitely provided some extremely useful info. Now, I have to convince the wifey to let me buy another grill!
Glad to help! Tell her I said it’s an amazing idea 😂😂
Some great tips there thank you
Cheers mate. Happy grilling!
I’m 63 and single after 32 years marriage. I worked to much. She did all the cooking. Just found out about the big green egg then the Kamado Joe. Wow those things are expensive ! Iv done all my cooking since Single and living in a camper trailer with a solo stove. Love the option of charcoal or wood so the egg thing appealed to me ! I found a 20” Kamado Joe used for $400. I watched a couple videos on cooking with it and read a lot of reviews. Most people failed with first couple attempts ! So was intimidated. I fired it up to do just a trial run on controlling heat. I was just going to play with temp control no cooking. I bought some boss Hogg hickory briquettes. It was so easy to maintain 250 to 300 anywhere in that range I scrubbed the grates and opened a pork loin cut it in half slapped a pulled pork rub on it straight out of the package. No drying just sprinkle and pat. Both sides twice. 1/4 bag of charcoal. 1 hour 30 minutes later I checked it with test bite. I ate the whole thing right off the grill it was so good. Firm meat but tender and so juicy. I’m hooked. This video answered all me questions that came up after using today. I was going to do a soap and water wash tomorrow ! Lol. THANK YOU. I want to go fire the grill again. Ps. 2hrs later grill was still at 275 degrees. Amazing
Thanks for the message! The Kamado can be become an utter obsession. Happy grilling!! 👏👏👏
Hi Geoff, great video, but still I have a question! Certainly! If I start the charcoal and place the deflectors at around 250 degrees, the issue is that the charcoal won't completely burn to a grey color. I assume the remaining unburned charcoal (black in color) will continue to burn during the BBQ session, but is this safe for health?
Yes that’s totally fine. The fire will slowly spread and eventually light and burn through all of it. It just sits there doing nothing until then basically!
@@GeoffTheChefOfficial Thank you for your reply but are there any scientific articles for this? Because the unlit charcoals will become lit and those carbon compounds they might get in meat.
Excellent advice!
Thanks! Glad to help out :)
Great Video mate
Cheers! Hope it helps!
Hi Geoff, really helped watching this video as I have finally got myself a kamodo.
What sort of meats would you start cooking with to get used to controlling the temperature?
Great! Pork Butt, Lamb Leg slow cooks are pretty forgiving. There’s a Spatchcock Chicken video coming shortly, that’s pretty easy and forgiving too :)
I suggest a Chuck Roast, a.k.a. the poor man's brisket. A manageable size would be around 3 lbs. Very versatile.
@@bobv5806 I’d agree with that also. For sure. We have a few videos planned shortly, chuck roast is one of them :)
@@GeoffTheChefOfficial Awesome! Looking forward to it... New sub!
Great tips! Much appreciated
Some great tips
Cheers 👍🏼👊🏼
Thanks for the hot tips . Got a recommended lump charcoal? - NSW area
Welcome :)
Lately I’ve been using heat beads lump or char griller lump from Bunnings. Consistent sizes, good burn, decent prices. 👍🏼👍🏼
We’re newbies to Kamado. We bought a used Vision Kamado. We’ve been online and there’s A LOT of info but not what I’m looking for. Our Vision is black (not our outlook!) and the top grill grate is 23.5” across (BTW we’re in Canada) if that helps. The newer Kamados have all sorts of gadget and add-ons but how do I know what will fit ours?
I can’t guarantee anything, but the Big Joe accessories are 24”. They might work?
Geoff thanks for the video. I was given a hand-me-down “Vision” ceramic grill and it did not come with reflector plates. How should I adjust my cooks if I’m smoking without them? Or are they 100% necessary?
For anything you like to cook slowly, they are def necessary. Without them, you just have a grill.
What size is it? You may find that the accessories for Kamado Joe, Big Green Egg etc may fit?
Brilliant Geoff thankyou!
Thanks Dale! Glad it helped! 👍🏼👍🏼
Thanks, great vid, very helpful 👍
You’re welcone!
Hello. Thanks for the video…very helpful. Got a question about grilling, do you leave the deflector plates out completely? You mentioned leaving them out initially but you didn’t say when to put them in. I remember you saying not to put them in cold or they will crack. Also, I noticed you have the metal plate with the holes in you cooker (the one that fits in the bottom beneath the charcoal. Have you tried cooking with it removed? Thanks and take care.
Hi Chris! Thanks for watching.
Just re-watched it. I mention at the 3 minute mark to add the deflectors back after your initial 10 minute start up burn. Essentially it’s best to add them when you’re warming up, not when you’re already hot. You can do it, but going from cold to hot risks cracking the ceramic.
Cook with deflectors if you want to cook like an oven or low and slow. Without for high heat grilling.
The thing with holes in the bottom is the ash drawer. I don’t cook without that in place because it catches most of the ash from spent charcoal. 👍🏼👍🏼
@@GeoffTheChefOfficial Thank you for the tips and the reply. Man, I just purchased a joetisserie…so excited! Take care.
@@CBL138 Awesome! Apparently there’s a new basket for the Joetisserie just released. For wings and fries and whatever else to tumble. Amazing! Check out our Chicken Gyros video for inspiration if you haven’t already. Outstanding use of the Joetisserie!
@@GeoffTheChefOfficial Chef, I’m all over it. The gadgets just keep coming for the kamado…perhaps I’ll get one of those after I’ve perfected the joetisserie. Will checkout your other vids. Take care.
@@CBL138 Cheers.
nice video - a lot of info in a short time.
Glad to help!
I just installed a kamado Joe 2 in a custom built-in masonry setup and planned on having it sit directly on the flagstone Hearth so to speak but I noticed that they shipped it with little red ceramic feet but nothing was mentioned in the instruction book about whether I had to use those or not. Do you recommend that I set this up on those feet to allow airflow? I'm just wondering if I'm risking cracking it if I don't use the feet.
I don’t have any experience with that I’m sorry. I’ve only used it in the cart. My guess is that they provide the feet for a reason, but I’d speak to your retailer and ask.
When you do the clean out, do you remove everything including the ceramic walls? I hope not because I have a hard time getting those back in position.
I do. But once you do it a few times it’s easy. Line them up with a little gap, put the ring on top and then pop them into place 1 by 1.
Excellent vid thanks!
You’re welcome! Glad to help 👍🏼👍🏼
Can you touch on a first burn, I’m reading you need to fire it up and let it do it’s thing, and after it cools off it’s ready next time for food?
Not at all. Doesn’t need burning in. Just go for it!
If washed out with water, can it be dried out or any suggestions on how to dry out to prevent cracking?
I’d prob leave it open to dry out for a few days. Heat it to 120C and let it ride at that temp for a few hours, then hope for the best! Def not recommended tho.
Thanks Geoff!
Welcome!
I inherited one that's about 50 years old. It doesn't have deflector plates or have a manual. Do you think I need the plates?
Outstanding.
You need some kind of plate / shield from the direct coal heat in order to use a Kamado as a smoker/oven. I’m not sure which one you’d have, but if you can’t find any parts, an appropriately sized pizza stone would work. 👍🏼
You won’t need a manual. The concept is basically the same for all kamados. Just follow this, using the air intake devices provided on your model. As I mentioned a few times, more air = more heat. Less air = less heat. No air = dead fire :)
Good video man
Cheers!
Thanks Geoff.
👍🏼👍🏼
I just got mine. I haven't seen anyone say how much lump to use. Is it always the same amount and you just control or use less according to the cook? I couldn't get it over 325f. It could be that the lump was inferior. It sparked a lot. I was experimenting with a couple frozen burgers and had them in in direct heat. Took almost 45 min to cook.
Thanks for the video!
Cheers!
Generally, filling it up to around the holes in the firebox will cover you for most things. You could squeeze a bit more in for pizza, less if you want to grill direct just on one side maybe. As you say, you just control how hot and fast it burns with the vents, then re-use what’s left over next time.
As far as temp goes, the only ways you’re restricted in temp, is if you only added a very small amount of charcoal, or if your airflow is restricted. There’s no other reason. Your choice of lump won’t be the issue. Some batches will spark here or there, some might burn a bit longer etc. But generally speaking, that wouldn’t be the reason. Check your airflow (more air, more heat!) and make sure you’ve added a solid amount of lump. It never goes to waste.
@@GeoffTheChefOfficial I don't think I had enough lump. I got this second hand and it's missing a bunch of stuff. I did get it for $200 so I'm good with that.
@@sealisland1 Potentially? That’s a good buy though!
@@GeoffTheChefOfficial all I had were a couple small charcoal pans for my kettle. Then, I put a small grill grate and when I emptied the pans there was hardly anything there. I have a basket coming so I can better gauge what's needed.
I appreciate you responding!
@@sealisland1 No prob. Reach out anytime.
I see you clean the deflector plate from drios from previous use. Any reason why you cant put a tray to catch that?
You could, but then I’m using aluminium pans or cleaning them. Most people don’t do that. Scrape and turn over. A high heat cook cleans them back white again.👍🏼
Top video solid advice 👌
Cheers. Thanks for watching. Glad to help!
Thanks.....great job
Cheers!
Very Helpful... Thanks
Welcome!
Great video mate!!!
Thanks legend :)
@@GeoffTheChefOfficial seriously great content mate!!
@@glensaussiebbq4823 Thanks mate. Really appreciated. Likewise!
Before you add the food, wait for the top to heat up then to stabilize at your temp, then add the food.
Correct.
I am looking to buy a kamado soon to start smoking, Still looking at which brand etc to buy, this is useful, still need more tips
@@leejohnson197733 great decision. What else do you need to know? Happy to help.
@@GeoffTheChefOfficial its a mind field really as i want to buy once, but cant spent 2k on one, once i have the right BBQ then i can start to learn about smoking times, heat etc. Everyone tells me sales will be on soon and hold on to buy just incase there are good deals on
@@leejohnson197733 I know here in Melbourne, my local Costco has the KJ Classic 2 now for $1200AUD. That’s half what I paid.
@@GeoffTheChefOfficial I cant find one below £1500 in the UK
@@leejohnson197733 Classic Joe or Big Joe? What series?
Great. Ty
👏👏
Merci beaucoup ❤
Tu es le bienvenu!
@@GeoffTheChefOfficial merci 🙏
Hey now, millimetres are from the new world! ;-)
👏👏
Thanks, learnt heaps, just starting out
That’s great mate! If you have any questions, feel free to reach out. 👍🏼👍🏼
Have you done a turkey in the Kamado
@@waynebull8177 I have yeah! I’m a big fan of spatchcocking the bird first. Much easier to get an even cook and not dry it out. Follow the spatchcock chicken methods that we use in episode 27 and 29. It’s just a bigger bird! Roast it for about 2 hours or until the legs are about 80-82C internal and the breasts 71C. This will naturally happen at the same time if you cook spatchcocked. :)
Appreciate ya, Sir 👍
Cheers 👍🏼👋🏻👊🏼
Thanks !!!!
Welcome! 🤘🏼👍🏼👊🏼
Didn’t think I’d listened to too many old porn soundtracks so does it really take a couple of beers to die laughing at 16:37? 😂 Seriously, good info, but bad soundtrack 😂 Love you Aussies!
👀
Nice one Geoff. Learnt a lot here =). Just got my kamado 4 days ago and worries because I washed the ceramic deflector.
Do wished you stayed to your Aussie roots and used Celcius heheh. Less than 6% of the world's population uses farenheit. =p
Ooooh ok … took me a little while to be ok with the fact that they’re often a bit dirty looking. Try not to let it bother you! After you cook pizza everything will be white again. 😂
Fahrenheit. Don’t get me started! 😂😂