Just a tip for securing the napolean basket on a classic III... go to a hardware store and buy two 1/4-20 x 1/4 inch stainless steel socket head (also buy a hex wrench to fit the screws) screws and use them instead of the wing screws that come with the basket. If you make this substitution you will never have to worry absout scraping the side of your classic III.
Just tried this method out for the first time and turned out great! We tried the home made dry rub with all of the extra recommendations. For the sauce, we did half of the wings with franks red sauce and half of them with honey bbq (doing half and half sauce at the same time is not doable with the original method, another great advantage to finishing them in the grill grates) One note for others trying this out for the first time: when I was completing the cook, there were a few of the wings that appeared a bit charred or crispy, but these were the wings that we thought tasted best and had the best skin. Don’t be afraid to let them on the grill grates a bit longer!
I made these today on my Big Joe III. Absolutely the best wings I’ve ever had. My wife and son agreed. I followed your instructions almost exactly. 20 mins initial cook, 7 mins for the first side, 4 mins for the second side. Temp was around 375 for the first phase. I used the middle grate setting because my coals were not as inferno as yours. Great video and recipe.. this will be my go-to when it comes to wings for years to come.
Greetings from the UK. Thanks so much James for taking the trouble and the time it takes to put the numerous videos together on the versatility of the various Joes. It's been a great help to me following your tips and recipes. Thanks again brother and keep on cooking !
Great video! Thanks for sharing! I just purchased the Napolean basket, and I am currently roasting my chicken drumsticks. I will 'reverse sear' them when they come up to temp. I use this same method with my baby back ribs, and I can't stop eating them! We are so looking forward to these 'reverse seared' chicken drumsticks!!!
Great video as always. If I wanted to rotisserie both wings and drumsticks in the same cook, how long would I cook the drumsticks before adding the wings in order to get the right temperatures? Thanks.
James hi info for you the small thumbscrews on the rotisserie forks fit the napoleon basket so anyone with a classic should have no problem with the large thumbscrews scraping the sides of there Joe thanks for all the videos you give a lot of brilliant advice Thanks
Can't wait to try this! I've found just putting the basket in a full sink of hot water with soap added and just let it soak for about 30 minutes. At the end of the 30 min soak, brush it with nylon bristle brush and it perfectly clean. It's still a hassle, but not the end of the world.
Loved the concept, but my first time using the KJC3 and Napoleon wasn't perfect. Quite pleased with how I managed the temperature from start to finish (thanks to your tutelage), but my basket popped open after about 10 mins. Noticed a lot of smoke billowing and knew that couldn't be right, opened the Joe and was able to recover about half the wings. Will try again . Dry-brined overnight for spatchcock with 'bama white sauce tonight.
got me a wing basket for my weber kettle. makes the best wings i ever had. i dont clean my basket though, i just let the high heat burn off all the stuff.
Another great video! Would you be able to include your temps/times and ingredients for your cooks into the video descriptions? After watching your videos I usually attempt to make your cooks and it would be awesome to have an easy to follow written method verse skipping through the video for measurements. Keep up the great content!
Love the channel James! Just did the wings in the basket version.... BUT came across a tip earlier (should have noted who it was - arghh, sorry!) that will help with cleaning the basket... oil it with a brush before hand... it just lifts right off! I forgot to oil the spit bar - arghhh, that was a pain.
If you were to remove the large eyebolts and replace with a standard hex head bolt do you think that would allow the basket to rotate in the classic without rubbing on the interior?
Ha....I always tried to jam all the wings into one side of the basket, work in the spit rod, and then force the second (empty) basket closed. Just noticed that you spread the wings across both basket before adding the spit rod and then closing. Life changing!
Looks great! I don’t see the rub recipe anywhere in the description or comments. Is there somewhere I can find that? What are the add-in ingredients for? Thanks!!
What I like about wings is there’s so many ways to grill them and they’re all good. I use my vortex in my kettle and arrange wings around the outside, round the outside, round the outside. Sometimes I go 💯 vents open full blast, other times I go 300. Regardless of how I cook them, the next time I do regular grilling, I always have a grease fire from all the fat dripping down the side
@@SmokingDadBBQ I do the same with my kettle and vortex, it works great. Also after I put the rub on the wings I shake then in corn starch. Makes then super crispy
I feel bad I packed up the Joe for the winter. I want wings now. This is the method I’ve been using this year and the family loves them. I usually spray a bit of PAM on the basket and that makes cleanup even easier!
I’ve always used the heavy duty and never any sign of heat damage. It definitely keeps the top of my SloRoller clean. I sometimes place a drip pan on four small wadded up balls of foil on top of the SloRoller. The foil balls just create about an inch gap between the pan and SloRoller for a little insulation since I don’t have that “X” thing. Those foil balls don’t melt either.
Well, well, well, to coin a phrase from one of KJ excellent chefs out there, my wings tonight turned out AMAZING. I rarely use the word but these were on of my best cooks. Basket was not as difficult to open as I thought. I did salt brine overnight with Diamond Kosher salt. Costco party wings which were nice in size and meaty. Used your rub recipe (not with extras). I enjoyed mine just cooked in basket (no sauce) and put my partners back on grates with sauce and a few of mine also. I didn’t see any benefit to crisp mine up on grates. Thank you James!! Have the basket soaking tonight in dishwasher detergent. I’ll see how it cleans up tomorrow.
Smoking Dad, great stuff on the use of the Kamado Joe. Just one question, on this video at the 3:20 mark you are using some type of device to start the fire. That device is not listed in the details section. What exactly are you using?
You got to love smoked wings. I recently picked up a pair of Vertigrills. With them you can easily fit 2 dozen whole wings on a junior grill. The best part is no need to turn them at all. Just brush sauce on the rack for the last 10 minutes. Best chicken I have ever had.
Thanks for sending this. Smoking wings for the big game today. I’m doing a stock Asian sauce with a rub beforehand. I use a 30-20-10 method and have a difficult time holding temp at 450. I need to alter my technique. Thanks again!
Good tip to split the pre sauce post sauce cook methods. I’m bummed Because I just bought a bunch of accessories and forgot this basket was a separate purchase and I overlooked it. I will probably pick it up in a couple months. What else do you cook that always has you reaching for the basket?
Great videos! Thanks so much for the info! How long do you do inferno mode? I am going to try wings with the napoleon for the first time tomorrow. Thank you!
I only missed the celery seed. I used dried basil instead. It's amazing 😍. I found 500f too high so lowered to 200c degrees. And 20 minutes. Luckily I can buy that sauce in the Netherlands as well. Can't wait to show my friends what I can make now 😅
Brine/season only, leave in rotisserie basket to a nice brown and you will have the perfect wing nice and crispy! (I also use some baking powder) Like someone said, then straight to the dishwasher basket and spit (preferably just them) put dw soap in BOTH cups close wash cup and run on pots and pans (heavy duty) cycle.
Hi James, thx for sharing this fantastic succesfull experiment! I am living in The Netherlands (Yes, you are famous here;)). Which sause are you using of I may ask? Thx and keep on bbqing
Been binge watching your videos James... I am lined up to get a KJ classic iii, does the joetisserie and napoleon basket fit, or those only for the big joe?
Hi James I was days away for buying the classic joe 2 or 3 i can across the slow N sear deluxe kamado the price $1,399 and you get a 22inch surface and alot of accessories. I wanted to know if you have heard anything about the slow n sear vs the joe? which would you choose i trust your advice. Please let me know your thoughts.
I don't own an SNS nor have I used one so please discount my perspective accordingly. From what I can see on the internet, I honestly don't see the benefit vs. marketing of a feature. the series 3 can bank the coals to one side for the same coal arrangement, water pans don't help in a Kamado so not sure the kettle innovation makes as much of a difference here. With the SNS installed the useable grill space is less than a smaller classic joe as it cuts the grid in half. I think you can make great good on any Kamado... they all have their little issues, but warranty, accessories, and performance of the cooker is what matters to me. I have NOT used an SNS so no comment, but I can say vs the egg which i've owned the actual cooking / breathing performance of the grill is the best Kamado style cooker I have ever used (BGE, Summit, Keg etc. included) I would look at price, features, and the types of cooking that you will do to help narrow down your decision. can't wait to hear which one you go with
WOHOO !! Awesome, but still waiting for Kettle Joe & Joe Jr to arrive, KJ's shipping speed is brutally slow !! It's actually getting a little ridiculous now !! 🙄
They look delicious well done, just a question when you put the wings in the basket does it matter that the flames were covering the wings? Also are they a mixture of both thighs and drumsticks? One last point after cooking them on 400 could I then cook burgers and sausages on the top grill over direct heat straight after. Thanks again
Gonna bust this out for the Super Bowl this weekend, but need to do multiple batches. Would it be best to get them all done on the rotisserie first vs. going back and forth? Maybe use a warm oven to keep them crisp while the next batch is spinning? Then sauce them all and put back on?
they just came out with a new one... the first one was black paint and the paint would flake off in your food. if they fixed this then it would be a good option to compare
Wouldn't it be possible to pyrolyse the basket? Also, you could change out the wing bolts for allen bolts, so you can secure the basket when using on a classic.
i just lightly sprinkle, i dont measure by volume as i seldom cook the exact same weight / quantity ... hopefully you can adjust it by eyeball based on what you did last time knowing it was too much
Hi James. I keep trying different methods, but my wife insists on the Napoleon basket over high heat. They are fantastic that way. Put the basket in the dishwasher, comes out clean. I see you are using Costco wings, try Marilu’s Market, fantastic large wings. Keep up the good work!
the big Joe 3 is the most stable easy to use grill I’ve ever used in the Kamado category. if you can swing it the SloRoller and 4” extra height is handy
Hi James, Thanks a lot for your time and trouble, in all weathers !! Much appreciated. Sorry to hijack thread but I have just noticed you have lost your wooden benches and now use the metal stands. Please advise why, unless your neighbour "Borrowed" them of course :-)
What an awesome setup with the basket. You're a guru, James. I might invest in the slo roller for my Vision classic B. I've heard it fits perfectly. The kids know best!
These look awesome. Can’t wait to try them when I get my KJ. I keep seeing wings cooked in the Napoleon basket. Is there anything else that is good to cook in it with the KJ?
i have melted foil before so thats the only thing i would be nervous about, i would probably use my stainless drip pans (which is what i have been doing since) to avoid sloroller messes - bit.ly/SmokewarePans (JR 10, Classic 12 or 14, Big 14”) (SAVE 10% code: “SDBBQ” works site wide)
Apologies for a duplicate post ...I know I asked on another video :-( James - I’ve got the Napoleon rotisserie basket ? I’ve read it’s tough to open and I’ve found that to be true. Do you have any tricks up your sleeve for open and closing it? I’m going to do your “new” chicken wing recipe in a few days. I hate the thought of not being able to get wings out and sauced up with trying to pry it open.
I've got the Napoleon basket and I'm gonna try to do wings on Sunday. Thanks for letting me know the weight. I'll get 5lbs. Question... You just rubbed them without oil? I saw another TH-cam video where they used grapeseed oil. I have a propane Napoleon grill, but I'm gonna do your method... Rotisserie them then finish on grill grates
Awesome once again - I agree with you on the slo-roller - that thing is a pain to clean, for that reason alone I no longer use it - the wing basket is not so bad if you just soak it overnight in a 5 gallon bucket!! I do have a curiosity question - I use my Classic 3 probably 5 times per week - how do you keep your control tower so clean? Do you clean it after each use (or before)? I did pick up the brushes and use simple green but must need to use them more often?
Great work James (and Mark) will try this fusion method looks awesome . Did blast basket with pressure washer ....did a pretty good job of cleaning ! Dog is cool ! 🍻🍻
Easiest way to clean the basket is drop it in the sink with a dishwasher tab and fill with warm water. After half an hour you can really just rinse and wipe clean. Easy.
Hi James, great vid as always. Im going to give this a go at the weekend. Ive a couple Q’s for you. After taking the wings out the basket and they go on the grill. Do you flip them at all when on the grill? As far as I see you just leave them for 5-7mins @400f is that correct? Also I can’t find a link to the Gas fire starter you use. Do you have one please? Keep up the great work.
Last time I did wings with the basket, to clean it, soaked it in a bucket of water with some hand soap overnight, then scraped it lightly with a bristle brush, then ran it in the dishwasher. Came out perfect.
Those do look good. I really need to do a wing cook. I don't have a KJ (or a rotisserie for my kamado) or a basket or any of that so I'll have to use different methods, but your house rub sounds pretty good. EDIT: Already got that Dalstrong knife, today 2/4. They work fast!
@@SmokingDadBBQ Seems pretty nice. Handle was really cold lol. Which Dalstrong did you buy? I was thinking of the Shogun brisket slicing knife, definitely need a slicer at least, but dunno which one I'll go with.
Hey James could you do a video on other rings that you can cook in the basket? Hard to purchase an accessory that only cools one thing. Pretty sure it can do other things..right?
Just a tip for securing the napolean basket on a classic III... go to a hardware store and buy two 1/4-20 x 1/4 inch stainless steel socket head (also buy a hex wrench to fit the screws) screws and use them instead of the wing screws that come with the basket. If you make this substitution you will never have to worry absout scraping the side of your classic III.
Just tried this method out for the first time and turned out great! We tried the home made dry rub with all of the extra recommendations. For the sauce, we did half of the wings with franks red sauce and half of them with honey bbq (doing half and half sauce at the same time is not doable with the original method, another great advantage to finishing them in the grill grates)
One note for others trying this out for the first time: when I was completing the cook, there were a few of the wings that appeared a bit charred or crispy, but these were the wings that we thought tasted best and had the best skin. Don’t be afraid to let them on the grill grates a bit longer!
100%, those are the best tasting ones
I made these today on my Big Joe III. Absolutely the best wings I’ve ever had. My wife and son agreed. I followed your instructions almost exactly. 20 mins initial cook, 7 mins for the first side, 4 mins for the second side. Temp was around 375 for the first phase. I used the middle grate setting because my coals were not as inferno as yours. Great video and recipe.. this will be my go-to when it comes to wings for years to come.
so glad to hear.... now i kinda want wings again myself lol
Just Got my Classic Joe III. You are my go to video master as I learn to cook different things! Thanks!
Thank-you, cheers
Greetings from the UK. Thanks so much James for taking the trouble and the time it takes to put the numerous videos together on the versatility of the various Joes. It's been a great help to me following your tips and recipes. Thanks again brother and keep on cooking !
Glad you like them!
The melting point of aluminum is 1221*F so unless the foil is in the coals you shouldn’t have to worry about it melting
Great video! Thanks for sharing! I just purchased the Napolean basket, and I am currently roasting my chicken drumsticks. I will 'reverse sear' them when they come up to temp. I use this same method with my baby back ribs, and I can't stop eating them! We are so looking forward to these 'reverse seared' chicken drumsticks!!!
Great video as always. If I wanted to rotisserie both wings and drumsticks in the same cook, how long would I cook the drumsticks before adding the wings in order to get the right temperatures? Thanks.
You are such a joy to watch. I've learned so much from you. Thanks
Wow, thank you!
I agree. I have learned a great amount as well .., thank you. Hats off, I owe you a drink.
James hi info for you the small thumbscrews on the rotisserie forks fit the napoleon basket so anyone with a classic should have no problem with the large thumbscrews scraping the sides of there Joe thanks for all the videos you give a lot of brilliant advice Thanks
Good tip Wayne, thanks for sharing... thats a great suggestion
Can't wait to try this! I've found just putting the basket in a full sink of hot water with soap added and just let it soak for about 30 minutes. At the end of the 30 min soak, brush it with nylon bristle brush and it perfectly clean. It's still a hassle, but not the end of the world.
great tips Scott
Loved the concept, but my first time using the KJC3 and Napoleon wasn't perfect. Quite pleased with how I managed the temperature from start to finish (thanks to your tutelage), but my basket popped open after about 10 mins. Noticed a lot of smoke billowing and knew that couldn't be right, opened the Joe and was able to recover about half the wings. Will try again . Dry-brined overnight for spatchcock with 'bama white sauce tonight.
Excellent video bro! I’ll be following your lead on this method and confident they’ll score a major 🎯!
thanks
got me a wing basket for my weber kettle. makes the best wings i ever had. i dont clean my basket though, i just let the high heat burn off all the stuff.
Love it... one tip for the basket as with your original best wings. .. spray it liberally with cooking spray. Really helps with the cleanup!!!
Great tip!
Another great video! Would you be able to include your temps/times and ingredients for your cooks into the video descriptions? After watching your videos I usually attempt to make your cooks and it would be awesome to have an easy to follow written method verse skipping through the video for measurements. Keep up the great content!
working on a website to host all this
I very much want this too!
@@SmokingDadBBQ Please don’t make it a Facebook page. You’re too good for that. Also, that book deal has gotta be on the horizon hasn’t it??
Thank you very much, all the times great videos James. Many greetings from Swizerland, Karl
Many thanks!
I use the Napoleon Basket a lot. After use I simply put it in the dishwasher using the pot clean cycle on my Bosch and it comes out as new every time.
100%. once I stopped using sauce in it it was much easier to keep clean
Love the channel James! Just did the wings in the basket version.... BUT came across a tip earlier (should have noted who it was - arghh, sorry!) that will help with cleaning the basket... oil it with a brush before hand... it just lifts right off! I forgot to oil the spit bar - arghhh, that was a pain.
Great tip!
If you were to remove the large eyebolts and replace with a standard hex head bolt do you think that would allow the basket to rotate in the classic without rubbing on the interior?
100% a good way to solve the rubbing issue
Ha....I always tried to jam all the wings into one side of the basket, work in the spit rod, and then force the second (empty) basket closed. Just noticed that you spread the wings across both basket before adding the spit rod and then closing. Life changing!
haha glad to help
Historically I’m not a big consumer of wings but your video has me drooling and wanting to try this method.
these are legit
Looks great! I don’t see the rub recipe anywhere in the description or comments. Is there somewhere I can find that? What are the add-in ingredients for? Thanks!!
They live here now www.smokingdadbbq.com/blog-posts/make-your-own-rub
What I like about wings is there’s so many ways to grill them and they’re all good.
I use my vortex in my kettle and arrange wings around the outside, round the outside, round the outside. Sometimes I go 💯 vents open full blast, other times I go 300.
Regardless of how I cook them, the next time I do regular grilling, I always have a grease fire from all the fat dripping down the side
I need to try a vortex
@@SmokingDadBBQ I do the same with my kettle and vortex, it works great. Also after I put the rub on the wings I shake then in corn starch. Makes then super crispy
I feel bad I packed up the Joe for the winter. I want wings now. This is the method I’ve been using this year and the family loves them. I usually spray a bit of PAM on the basket and that makes cleanup even easier!
good idea on the pam. it’s almost spring, the groundhogs called for an early spring so time to unpack it for the big game lol
@@SmokingDadBBQ lol - I misread that... I thought to myself “‘groundhog isn’t big game....” - I need my 1st cup of coffee obviously 🙄
@@ZombieBrainz haha
Man-o-man those looked delicious!!! BTW, I’ve had good success covering the top of my SloRoller with foil. No cleaning necessary.
Great tip! I was worried the foil would melt... I did this in our new oven by accident lol
@@SmokingDadBBQ Nope, the foil has never shown any sign of melting. Give it a try.
Wonder if using heavy duty foil vs thin foil makes a difference 🤔
I’ve always used the heavy duty and never any sign of heat damage. It definitely keeps the top of my SloRoller clean. I sometimes place a drip pan on four small wadded up balls of foil on top of the SloRoller. The foil balls just create about an inch gap between the pan and SloRoller for a little insulation since I don’t have that “X” thing. Those foil balls don’t melt either.
Well, well, well, to coin a phrase from one of KJ excellent chefs out there, my wings tonight turned out AMAZING. I rarely use the word but these were on of my best cooks. Basket was not as difficult to open as I thought. I did salt brine overnight with Diamond Kosher salt. Costco party wings which were nice in size and meaty. Used your rub recipe (not with extras). I enjoyed mine just cooked in basket (no sauce) and put my partners back on grates with sauce and a few of mine also. I didn’t see any benefit to crisp mine up on grates. Thank you James!! Have the basket soaking tonight in dishwasher detergent. I’ll see how it cleans up tomorrow.
thanks Kathy, glad to hear it was a success!
Can you put a piece of foil over the top of the slow roller?
I am worried it will melt. foil can melt and stick close to 400f so that’s why I don’t try that. I know this after it happened in our new oven lol
Hello James could you link us to where to find one of those nice saucing bowls? I love that’s size
neither my wife or I can remember where we got it. we’ve had it for a long time. closest thing I could find was - amzn.to/36TqZGP
Straight to the dishwasher
Smoking Dad, great stuff on the use of the Kamado Joe. Just one question, on this video at the 3:20 mark you are using some type of device to start the fire. That device is not listed in the details section. What exactly are you using?
this is the grill blazer grill gun sold direct on their website
You got to love smoked wings. I recently picked up a pair of Vertigrills. With them you can easily fit 2 dozen whole wings on a junior grill. The best part is no need to turn them at all. Just brush sauce on the rack for the last 10 minutes. Best chicken I have ever had.
Sounds great! never seen that tool before
The one grill rack to rule them all. I have yet to find anything tha it can't handle. 24 hotdogs or sausages on a jr at one time without turning.
Those look amazing! Nice job! Look forward to trying them with my brand new basket. Where is your grilling table?
I couldn't make the big joe fit in it so i need to redo a table project this spring
Do you have a wing method that does t use the basket at all?
th-cam.com/video/etzVY0GqWgU/w-d-xo.htmlsi=Tco56PZV_AgMwGMO
Thanks for sending this. Smoking wings for the big game today. I’m doing a stock Asian sauce with a rub beforehand. I use a 30-20-10 method and have a difficult time holding temp at 450. I need to alter my technique. Thanks again!
Tried this out today, was an absolute success!!
right on
how well does the basket fit on the classic 3?
I heard you cant put the screws in because they can scrape.
yes i leave them lose so they dont hit the sides
Looks so appetizing and yummy. Thanks for sharing!!
Thank you 🙏
What is best method to clean the Napoleon basket? How long does it take you typically?
I now soak in dish soap and hot water. scrub it quickly with a green scrub brush and throw it in the dishwasher... comes out new
I soak mine in a 5 gallon bucket overnight in hot water and Dawn dish soap. I put it in the dishwasher the following day and it comes out clean.
Thanks for this...I cant wait to try it! I gotta get that basket ordered tonite
Hope you like it!
That's a great method for the wings. Can't wait to get the napoleon basket to give this a go on my channel!
Hope you enjoy
Any benefits to spraying the napoleon basket with oil to prevent nightmare cleaning issues?
that helps as does skipping the sauce in the basket which is the hardest to clean
I just finished assembling my first Joe. going to try these wings Sunday.
Hope you enjoy
This guy is the reason I've bought a Kamado Joe Big Joe 3. James is a Kamado Savant.
hahah thanks. cheers
Same here ...(well I hope to be owner soon.) keep up the great videos . I have watched so many and still don’t own one
Good tip to split the pre sauce post sauce cook methods. I’m bummed Because I just bought a bunch of accessories and forgot this basket was a separate purchase and I overlooked it. I will probably pick it up in a couple months. What else do you cook that always has you reaching for the basket?
i am going to try chestnuts for christmas this year.... and maybe coffee
Great videos! Thanks so much for the info! How long do you do inferno mode? I am going to try wings with the napoleon for the first time tomorrow. Thank you!
just keep an eye on them, should be under 15min
Great video. The wings looked delicious. Thanks for sharing the information.
Thanks for watching!
Going to rock this recipe tonight! Thanks James!
Rock on!
Could you just explain how the coals were arranged when you started on the joetisserie? Thanks!
yes banked to the back
I only missed the celery seed. I used dried basil instead. It's amazing 😍. I found 500f too high so lowered to 200c degrees. And 20 minutes. Luckily I can buy that sauce in the Netherlands as well. Can't wait to show my friends what I can make now 😅
Brine/season only, leave in rotisserie basket to a nice brown and you will have the perfect wing nice and crispy! (I also use some baking powder)
Like someone said, then straight to the dishwasher basket and spit (preferably just them) put dw soap in BOTH cups close wash cup and run on pots and pans (heavy duty) cycle.
Hi James, thx for sharing this fantastic succesfull experiment! I am living in The Netherlands (Yes, you are famous here;)). Which sause are you using of I may ask? Thx and keep on bbqing
Fantastic, thanks Edo. I am using Frank’s Buffalo hot sauce. if they don’t sell that just add butter to regular Frank’s hot sauce
You are killing me with these wings, they look really freakin good! Great video, and I'm jealous of the family for getting to taste these!
haha thanks Kevin
Been binge watching your videos James... I am lined up to get a KJ classic iii, does the joetisserie and napoleon basket fit, or those only for the big joe?
it fits but you need to leave the screws undone, i think i show this on the classic on an earlier video where it just barley clears
@@SmokingDadBBQ love your stuff!! Found a deal on the big joe iii... cant wait! Thanks for your awesome vids!
Hi James
I was days away for buying the classic joe 2 or 3 i can across the slow N sear deluxe kamado the price $1,399 and you get a 22inch surface and alot of accessories. I wanted to know if you have heard anything about the slow n sear vs the joe? which would you choose i trust your advice. Please let me know your thoughts.
I don't own an SNS nor have I used one so please discount my perspective accordingly. From what I can see on the internet, I honestly don't see the benefit vs. marketing of a feature. the series 3 can bank the coals to one side for the same coal arrangement, water pans don't help in a Kamado so not sure the kettle innovation makes as much of a difference here. With the SNS installed the useable grill space is less than a smaller classic joe as it cuts the grid in half.
I think you can make great good on any Kamado... they all have their little issues, but warranty, accessories, and performance of the cooker is what matters to me. I have NOT used an SNS so no comment, but I can say vs the egg which i've owned the actual cooking / breathing performance of the grill is the best Kamado style cooker I have ever used (BGE, Summit, Keg etc. included)
I would look at price, features, and the types of cooking that you will do to help narrow down your decision. can't wait to hear which one you go with
Will that Napolitan basket fit the Weber Rotisserie on the Kettle Joe ??
yes, here it is - th-cam.com/video/zcVBvtTnArA/w-d-xo.html
WOHOO !! Awesome, but still waiting for Kettle Joe & Joe Jr to arrive, KJ's shipping speed is brutally slow !! It's actually getting a little ridiculous now !! 🙄
Love it! Thanks for sharing your methods!
Thanks for watching!
Cooked some up tonight. Absolutely the best wings I have ever had
Great to hear!
Is there a basket you recommend for,the classic?
the Napoleon is what i am using on the classic and big joe, it is a tight fit on the classic but works fine - amzn.to/3oteAjl
@@SmokingDadBBQ Thanks so much! Just purchased my Joe this week. Been binge watching in preparation!
They look delicious well done, just a question when you put the wings in the basket does it matter that the flames were covering the wings? Also are they a mixture of both thighs and drumsticks? One last point after cooking them on 400 could I then cook burgers and sausages on the top grill over direct heat straight after. Thanks again
they were mixed drums and flats and you can either cook under them with a grid on the fire box or install them after
Smoking Dad BBQ can you suggest which butane fire starter I should get. Thanks once again
Quick question there! Why not leave the wings in the rotisserie to finish up? Instead of using the grill?
this works but the sauce tends to burn making the basket more difficult to clean which is why I do a two part now
Gonna bust this out for the Super Bowl this weekend, but need to do multiple batches. Would it be best to get them all done on the rotisserie first vs. going back and forth? Maybe use a warm oven to keep them crisp while the next batch is spinning? Then sauce them all and put back on?
sorry i am too late, hope it worked out
Just did this and boy did they come out AMAZING 🤩
boom
Do you recommend this basket over the one kamado joe sells?
they just came out with a new one... the first one was black paint and the paint would flake off in your food. if they fixed this then it would be a good option to compare
Wouldn't it be possible to pyrolyse the basket?
Also, you could change out the wing bolts for allen bolts, so you can secure the basket when using on a classic.
good idea for the classic. I just leave them lose normally
Hey dad just discovered great charcoal starter. Used egg cartons, I cut them into two egg compartments add veg oil and used two pieces. Works great.
Good stuff
How much salt do you add for a dry brine? Last time I tried it, the wings were too salty.
i just lightly sprinkle, i dont measure by volume as i seldom cook the exact same weight / quantity ... hopefully you can adjust it by eyeball based on what you did last time knowing it was too much
Hi James. I keep trying different methods, but my wife insists on the Napoleon basket over high heat. They are fantastic that way. Put the basket in the dishwasher, comes out clean. I see you are using Costco wings, try Marilu’s Market, fantastic large wings. Keep up the good work!
Great tip! Will look for those
I'm getting ready to buy a Big Joe 2/3! Which one do you prefer or any cons?
the big Joe 3 is the most stable easy to use grill I’ve ever used in the Kamado category. if you can swing it the SloRoller and 4” extra height is handy
Hi James, Thanks a lot for your time and trouble, in all weathers !! Much appreciated. Sorry to hijack thread but I have just noticed you have lost your wooden benches and now use the metal stands. Please advise why, unless your neighbour "Borrowed" them of course :-)
haha great question. I couldn’t make the big Joe fit so that’s my project this spring ... I plan to document it and the design thinking
I will wait for that before I make a start then, thanks for reply. Happy cooking
What an awesome setup with the basket. You're a guru, James. I might invest in the slo roller for my Vision classic B. I've heard it fits perfectly. The kids know best!
Right on! that would be cool
Our fist wing try and this method was a grandslam! I just need to make more next time.
Wonderful!
That looks awsome, thanks for sharing
Thanks for watching!
You still need to clean the basket?
yes but its much easier than when you add the sauce which burns and sticks
These look awesome. Can’t wait to try them when I get my KJ. I keep seeing wings cooked in the Napoleon basket. Is there anything else that is good to cook in it with the KJ?
I’ve not tried coffee beans yet as I think the wholes might be to big. but potatoes work great
I cook sausages, peppers & onions in the basket. They are excellent!
Looks great! To clarify, you tumble them for 30 minutes before searing?
18min dome closed then the difference in time was inferno mode to crisp em up
Would covering the slow-roller with foil affect its performance? That's where my head went first.
i have melted foil before so thats the only thing i would be nervous about, i would probably use my stainless drip pans (which is what i have been doing since) to avoid sloroller messes - bit.ly/SmokewarePans (JR 10, Classic 12 or 14, Big 14”) (SAVE 10% code: “SDBBQ” works site wide)
Have you grilled wings without the basket??
Yes. Do you have a sloroller? It works great normally or in this configuration too th-cam.com/video/ZKw-BXWU_Gs/w-d-xo.html
Just need to convince Kamado Joe to give the Jr a mini rotisserie. Great video as always. You definitely are the source for all things cooking KJ
I appreciate that. agree the jr needs one
A guy in Australia created one and made a TH-cam tutorial video for it
Apologies for a duplicate post ...I know I asked on another video :-( James - I’ve got the Napoleon rotisserie basket ? I’ve read it’s tough to open and I’ve found that to be true. Do you have any tricks up your sleeve for open and closing it? I’m going to do your “new” chicken wing recipe in a few days. I hate the thought of not being able to get wings out and sauced up with trying to pry it open.
its just a clip, so long as you have some heat proof gloves its no issue to handle. without them, near impossible lol
@@SmokingDadBBQ thanks James....doing wings today :-)
Wow this is a great way of doing wings. I need to work on my sauce but wow best wings ever.
So good
I’m literally dying watching these videos while I wait for my series 3.
hope the wait isn't too much longer
I've got the Napoleon basket and I'm gonna try to do wings on Sunday. Thanks for letting me know the weight. I'll get 5lbs.
Question... You just rubbed them without oil?
I saw another TH-cam video where they used grapeseed oil.
I have a propane Napoleon grill, but I'm gonna do your method... Rotisserie them then finish on grill grates
How did they come out?
I wonder, don't you get the same effect if you turn the motor on and off of the rotisserie every, say, 5 minutes?
only one way to find out
Slo roller to wok tossed to tack up sauce!! Going to try it today!
Hope you enjoy
I will be trying this on Saturday 👍
Hope you enjoy
Is there a problem with covering the top of the slow roller with aluminum foil?
i am worried it would melt onto the sloroller based on doing this to my wife's oven once ... maybe with an air gap
@@SmokingDadBBQ I didn't consider it melting. Google says it melts at 660 F so you're right. You do a great job. Thanks!
I literally just did this for lunch today! The basket is a pain to clean, but it is worth it!
so good. soaking in soapy water; quick scrub with a scour pad and then into the dishwasher helps make it easy
Smoking dad. Try the vortex. Works great for crispy chicken wings. 425-450. No mess at all
thanks 🙏 will do
Awesome once again - I agree with you on the slo-roller - that thing is a pain to clean, for that reason alone I no longer use it - the wing basket is not so bad if you just soak it overnight in a 5 gallon bucket!! I do have a curiosity question - I use my Classic 3 probably 5 times per week - how do you keep your control tower so clean? Do you clean it after each use (or before)? I did pick up the brushes and use simple green but must need to use them more often?
thanks. I just wipe it when it’s hot. gives me months between a proper clean
Also - if you happen to have a Food Lion Grocery Store near you - try their wing sauce, in all of our opinion better than Franks and also 0 calories!
Let me ask, James. Why not keep in the basket for the entire duration of the cook?
Great work James (and Mark) will try this fusion method looks awesome . Did blast basket with pressure washer ....did a pretty good job of cleaning !
Dog is cool ! 🍻🍻
haha cheers Peter
Easiest way to clean the basket is drop it in the sink with a dishwasher tab and fill with warm water. After half an hour you can really just rinse and wipe clean. Easy.
good tip
Me Man, me LOVE fire. Great job James, they looked great.
much appreciated, cheers
Going to do this tomorrow on my Classic 3!
thank-you, cheers
@@SmokingDadBBQ They turned out fantastic!
Hi James, great vid as always. Im going to give this a go at the weekend. Ive a couple Q’s for you.
After taking the wings out the basket and they go on the grill.
Do you flip them at all when on the grill? As far as I see you just leave them for 5-7mins @400f is that correct?
Also I can’t find a link to the Gas fire starter you use. Do you have one please?
Keep up the great work.
yes just a few min on the grill... i use the grill blazer grill gun
Thanks James, ive done them twice since my posting. I was never that mad on wings but your hybrid method has changed all that. 😊
Last time I did wings with the basket, to clean it, soaked it in a bucket of water with some hand soap overnight, then scraped it lightly with a bristle brush, then ran it in the dishwasher. Came out perfect.
thanks for the tips
Where did you buy the cage?
dickson bbq had it
Those do look good. I really need to do a wing cook. I don't have a KJ (or a rotisserie for my kamado) or a basket or any of that so I'll have to use different methods, but your house rub sounds pretty good.
EDIT: Already got that Dalstrong knife, today 2/4. They work fast!
that’s awesome. how do you like it?
@@SmokingDadBBQ Seems pretty nice. Handle was really cold lol.
Which Dalstrong did you buy? I was thinking of the Shogun brisket slicing knife, definitely need a slicer at least, but dunno which one I'll go with.
@@praetorxyn I started with the cleaver and fillet .. the slicer is on my wish list for spring
Hey James could you do a video on other rings that you can cook in the basket? Hard to purchase an accessory that only cools one thing. Pretty sure it can do other things..right?
will do. French fries are good
I’m going to experiment with adding potato wedges to the basket of wings. I think the chicken fat will flavor them nicely.
What sauce did you use?
just a butter based Buffalo hot
Can you let me know wot source you use plz 👍
this was the franks Buffalo hot. essentially regular franks hot but with butter