Just did my first by following this to a T, spectacular! Did baby back and a St. Louis. Classic II held perfectly at 240 degrees. John you are my hero!
Just got one of your smokers and I’m having so many issues keeping to smoker at 250 degrees. I’ve been trying to reduce the heat for over two hours. What am I doing wrong? I kept both vents barely open
When you are cooking low (under 300) make sure to bring the grill up to temperature very slow. It is very hard to bring temperatures back down because you simply can't open the dome to let out heat because you let in more oxygen fueling the coals.
Hey John, I recently got a Kamado Joe classic II. A couple of questions on the ribs: I noticed you didn't probe them so how do you know when to pull them? What if you're doing more than one rack at a time? Is the a general formula guideline for time when adding a rack of ribs? I realize this video is three years old but I hope you still swing by the comments on occasion. I've enjoyed your videos. They've really helped me get started! Cheers!
If it’s a full rack you can do the break test. Lift the rack in the centre it should bend on the ends and it should look like the centre is about to tear apart open
Hey John, I cook a lot of bison and would like to see you cook some on the Kamado Joe. It is a little tricky because it is so lean. Any advice you can offer would be much appreciated.
order more than just on item shipping's not that bad. Also they ship to you fast so your meat is fresh. I ordered 2 racks and a tomahawk steak, shipping around $24
Kamado Joe warranty is useless. Customer service is even worse. Try to get something replaced. Will never happen. Their reps are trained to do everything they can to deny claims.
Just did my first by following this to a T, spectacular! Did baby back and a St. Louis. Classic II held perfectly at 240 degrees. John you are my hero!
Thanks for the shout out, John. Those looked really good!
Those look stunning John. I'll bet they were fantastic.
Great presentation! Thank you. We’re doin’ em tomorrow night thanks to you!
What does the butcher paper do?
BTW, because of you I fell in love with my Kamado Joe
Just got one of your smokers and I’m having so many issues keeping to smoker at 250 degrees. I’ve been trying to reduce the heat for over two hours. What am I doing wrong? I kept both vents barely open
When you are cooking low (under 300) make sure to bring the grill up to temperature very slow. It is very hard to bring temperatures back down because you simply can't open the dome to let out heat because you let in more oxygen fueling the coals.
use less charcoal for lower temps
Hey John, I recently got a Kamado Joe classic II. A couple of questions on the ribs: I noticed you didn't probe them so how do you know when to pull them? What if you're doing more than one rack at a time? Is the a general formula guideline for time when adding a rack of ribs? I realize this video is three years old but I hope you still swing by the comments on occasion. I've enjoyed your videos. They've really helped me get started! Cheers!
If it’s a full rack you can do the break test. Lift the rack in the centre it should bend on the ends and it should look like the centre is about to tear apart open
Think the rub would be good omitting the Pepper, tyme and oregano?
What did the butcher paper accomplish?
Hey John, I cook a lot of bison and would like to see you cook some on the Kamado Joe. It is a little tricky because it is so lean. Any advice you can offer would be much appreciated.
Hi John, big fan & I certainly trust you . but oak on BB's? Unusual - what was the result, taste?
I don't have butcher paper so I am hoping a straight 4 hour smoke at 225 followed by basting and another hour will work.
Will St Louis style ribs fit on the Kamado Joe Classic?
Twice now I’ve overcooked my baby backs on my kamado joe! What the? Never got above 300 and cooked 3 racks for about 5 hours
5 hours? About 2 hours too long.
Another great video, John. What do you think the butcher paper adds to the process?
I was wondering that same thing... Maybe it keeps them moist?
I had the ribs in the cart until I saw the shipping price. Great looking ribs though!
order more than just on item shipping's not that bad. Also they ship to you fast so your meat is fresh. I ordered 2 racks and a tomahawk steak, shipping around $24
$40 for a single rack of ribs? I guess I’ll go be poor somewhere else.
Unfortunately, Matador is no longer in business.
Wow now that's a rack🤣🤣🤣🤣
You should adjust your white balance for your video because you're coming across as quite yellow in your kitchen.
Kamado Joe warranty is useless. Customer service is even worse. Try to get something replaced. Will never happen. Their reps are trained to do everything they can to deny claims.
Not trying to be negative but they were very helpful with my heat deflector issue. They replaced them very quickly. Did you try the web portal?