I’ve used Kingsford Professional series in my Kamado for going on two seasons now. I have a charcoal basket and I keep an ash bowl on the flier for easy cleaning. Slightly more ash than lump charcoal, and slightly more smoke at the beginning of start up, but all in all I’m very happy using Kingsford Pros in my Kamado. They seem to actually cook hotter and more consistent than lump.
I am taking a look at your old videos with the kamado as you suggested. I like the test you did here showing the ash build up impaired the heat consistency with brickets. Chuds did a pork steak on a weber. Can you do one one a kamado?
@@ElSenorBbq i am trying to work on a new method for briskets. Like a kamado i cook until the meatbis done. My smoker will not lose temp quickly to hold. I am going to put in a cooler to let it rest and then put back in the smoker to hold temp longer. I have not seen anyone try this. I don’t have a holding oven so this is the best i can do. Curious what you think.
@@koryweaver5868 I was thinking about doing something similar and use my fireboard to let it hold at 155 to rest. I think the reason many folks don't do this is because it's too easy to forget and if the temps drop below the danger zone and forgetting about it, it can go to waste. The other thing is that you have to make sure you have enough fuel in there to maintain those temps for that long of a period but I mean, those briquettes lasted a very long time so I'm sure it'll be ok.
Thanks. I’m just getting into this whole world. Considered a pellet smoker for the ease of use but decided on a kamado style because I’m Italian and we want to do a lot of pizza too. I negotiating for a big green egg. Not sure if you did a video on this but I’d love your opinion on bge vs kamado Joe. I can get kingsford charcoal briquettes very cheap so I hope to be able to use it in the kamado. Maybe you can make a video on using half briquettes/ half lump and one on doing pizza in a kamado. You’re a beast. Subscribing now
@@libsrcrazy9634 the BGE is great but everything is separate. The stand is separate, heat deflectors, ash tool, everything. The KJ comes with alot of accessories already from the factory, even my series 1 comes with them. I enjoy my KJ alot and don't think I can ever get rid of it. I certainly appreciate the subscription my man and hope whatever you end up with turns out amazing!
Sure can! People aren't a fan of briquettes because most believe they are the light match type but I've ran hundreds of pounds of briquettes on my Joe and it hasn't skipped a beat. I do hot and fast all the time on my joe with briquettes no issues. I probably won't ever do a low and slow on it because of the amount of ash that collects and impedes airflow but it does just fine if you are in a pinch.
I’ve used Kingsford Professional series in my Kamado for going on two seasons now. I have a charcoal basket and I keep an ash bowl on the flier for easy cleaning. Slightly more ash than lump charcoal, and slightly more smoke at the beginning of start up, but all in all I’m very happy using Kingsford Pros in my Kamado. They seem to actually cook hotter and more consistent than lump.
Oh yeah, I like using briquettes at times because they are incredibly predictable vs sometimes lump igniting a small lump causing a flare up.
I am taking a look at your old videos with the kamado as you suggested. I like the test you did here showing the ash build up impaired the heat consistency with brickets. Chuds did a pork steak on a weber. Can you do one one a kamado?
Sure can! I'll put it on my list for sure!
@@ElSenorBbq i am trying to work on a new method for briskets. Like a kamado i cook until the meatbis done. My smoker will not lose temp quickly to hold. I am going to put in a cooler to let it rest and then put back in the smoker to hold temp longer. I have not seen anyone try this. I don’t have a holding oven so this is the best i can do. Curious what you think.
@@koryweaver5868 I was thinking about doing something similar and use my fireboard to let it hold at 155 to rest. I think the reason many folks don't do this is because it's too easy to forget and if the temps drop below the danger zone and forgetting about it, it can go to waste. The other thing is that you have to make sure you have enough fuel in there to maintain those temps for that long of a period but I mean, those briquettes lasted a very long time so I'm sure it'll be ok.
Great video. I’m curious. Can’t you clean out the ash periodically at the bottom while your still cooking? So it keeps air flow better.
Sure can! I've done it many times.
Thanks. I’m just getting into this whole world. Considered a pellet smoker for the ease of use but decided on a kamado style because I’m Italian and we want to do a lot of pizza too. I negotiating for a big green egg. Not sure if you did a video on this but I’d love your opinion on bge vs kamado Joe. I can get kingsford charcoal briquettes very cheap so I hope to be able to use it in the kamado. Maybe you can make a video on using half briquettes/ half lump and one on doing pizza in a kamado. You’re a beast. Subscribing now
@@libsrcrazy9634 the BGE is great but everything is separate. The stand is separate, heat deflectors, ash tool, everything. The KJ comes with alot of accessories already from the factory, even my series 1 comes with them. I enjoy my KJ alot and don't think I can ever get rid of it. I certainly appreciate the subscription my man and hope whatever you end up with turns out amazing!
I’d like to know if you can get a hot and fast with briquettes, sometimes we don’t like the taste on some foods lump leaves, like a spatchcock chicken
Sure can! People aren't a fan of briquettes because most believe they are the light match type but I've ran hundreds of pounds of briquettes on my Joe and it hasn't skipped a beat. I do hot and fast all the time on my joe with briquettes no issues. I probably won't ever do a low and slow on it because of the amount of ash that collects and impedes airflow but it does just fine if you are in a pinch.
@@ElSenorBbq you are absolutely correct, they won’t hurt a thing as long as you don’t use flammable liquid to start them