Hello! Thanks to your videos I knew that I had to buy my judge and I did it in December and I really think that it is the best thing that I could do, I am a fan of barbecue. I have already cooked hot and fast brisket, ribs, pulled pork, steaks, etc. Thank you for your videos, they are really excellent and very helpful, keep making them! Greetings from Santa Cruz, Bolivia.
Great video. I just got my Judge in this week and spent a couple days doing some enhancements which I would strongly suggest doing. First, I painted the entire interior with KBS Coatings Extreme Heat paint, it can withstand temps up to 1,500 degrees. I put a triple coat on the ash pan because that is always the first thing to rust out on these types of grills. The second thing I did was to season the cooking grates. Used a chip brush and applied a coat of Crisco AFTER warming them up to 200 degrees, wiped off excess and cooked in the oven for 1 hr. at 350, let cool in the oven for a couple hours, put on a another coat of Crisco and this time I put them in the oven for 1 1/2 hrs at 500. They came out a beautiful seasoned black. Third thing was to apply the grill gasket strips like you mentioned doing in your video. Cooking on it for the first time tonight.
Thanks Andy. Sounds lime you really seasoned your Judge the right way. It’s to late for me as far as painting the interior but I think Ill do your method for the grates. As you can see in this video they aren’t to healthy looking. I appreciate the detailed description of your methods. Congrats on the Judge! What will be your first cook?
@@GobbaGooBBQ Did some steaks last night. I LOVE this grill. Have been using the Weber Performer for 20 yrs but the last one I bought literally rusted to pieces in short order. One trick I learned last night was that it is WAY easier to raise or lower the charcoal rack by doing one side at the time. I noticed when I closed off all the vents to smother the remaining charcoal that I started seeing smoke come up around the chimney so I'm going to use some of my left over grill gasket to seal it off....that was one of the reasons I stuck with Weber for so long, you could totally cut off the air supply which saved literally hundreds of dollars in charcoal.
@@GobbaGooBBQ One other thing I noticed is that I am using the cooking grates flipped around from the way you are using yours. Probably just a matter of preference. On my Weber I had bought a super heavy duty iron cooking grate and it had the narrow side facing up. Has anyone tried both ways to see if one is preferable?
Hi Andy - The grates are supposed to be flat side up. 1. It allows the grease to drip down and vaporize on the coals, adding additional flavor and preventing buildup on the grate itself. 2. You will get big indentation lines in your meat if pointy side up, especially when doing large heavy cuts of meat.
Glad you love this grill Andy. It is a beast! Thanks for the tip on adjusting the charcoal rack. I don’t use it that often but will test that out. I haven’t notices any smoke leaks around the stack. It’s almost impossible to get any smoker air tight. Probably some high temp gasket sealer would do the job for you though.
Awesome layout with your grills! I am going to have my backyard area leveled up with my grills very soon. I have found the use of 45 lbs weight lifting plates to be very helpful for handling smoke escaping from my door barrels. I use a cable to attach them to both ends of the handle of the door. Definitely works and allows for me to obtain a nice workout while grilling too. Your dog is awesome. Dogs really enjoy bbq and you can always tell a true grillmaster by the behavior of his dog(s)
I add a peice of wide foil... into the bottom of the ash drawer... when the cook is over and I KNOW there's not anything still burning in the ash drawer... I slide it out all the way, and fold up the the foil... long edges up and creased... then ends closed up... and ash drawer is cleaned out. For me, is a snap to clean it up and I just put down a new peice of foil and I'm ready for the next cook.
Great video & very informative, thanks for posting! I have always been a Weber kettle guy, but the last couple of years I have found that I need more cooking area for bigger gatherings, & my 22 inch Weber just doesn’t cut it for that purpose. You mentioned a leak at the bottom of the grill that you said you need to fix with a seal, what kind of leak is it? Smoke? Charcoal? Other than that, I think the cooking area of this grill, and the features are the right fit for me. Also i’m a big fan of 2 zone/offset cooking, are you able to do this on The Judge without any issues, given the bigger cooking area/space?
Thank you! Yes the Judge is great. I’m about to do a 3 yr review on it. The leak I was referring to was smoke from the pull out ask pan. I sealed with gasket and no more leaks! The neatest features in My opinion is the front door and the raise up charcoal grate. This bbq is very well built. And like you said, the weber 22 just isn’t enough space. The 26” is much much better.
Good question.. I would pick the Judge due to its size. You have smoke larger cuts of meat than the Weber. Even with the Weber 26. The Weber is a bit easier to maintain temps and uses less fuel. But the Judge has a lot of cool features and if just funner to cook on. It would also surprise me if a rotisserie could bot be added to the Judge but haven’t looked into that yet.
I can't make up my mind if I want to buy the judge or the longhorn smoker. Which one would you choose and why? I've never used a smoker before or have eaten anything that was cooked in a smoker so I don't know. I definitely would like to learn how to smoke a brisket or a lamb or even a fish, But mostly I would like to use it for everyday cooking, like steak, chicken sausage... I already have a Blackstone griddle so I only have room for 1 more toy, but I can't make up my mind. PS. I have lots of wood stored up from my oak tree that I cut down in front of my house and I want to use it.
That’s a tough decision but I have guidance for you… The Judge is a great, fun and versatile BBQ that is unique and extremely well built. The Offset Longhorn will produce the ultimate flavor and is what the competitors use. It can do everything the Judge can do plus use split longs. Downside to an offset is it takes a lot of time and dedication to consistently tend to the fire so you’re only producing clean smoke and constant temperatures. Master the Offset and you are a Pit Master! And you have all that free fuel.
The charcoal basket is the weak link on all of these types of grills. It's always the first thing to rot out. I'm curious how thick the basket is in this. Mainly the (aluminum?) Side walls that the lift handles are attached to? I'm stick at either this grill or a Weber Performer.. price on either these days and this time of year is rediculous.. but I need one..
The charcoal basket in the judge is the most durable I’ve ever come across. I measured and the metal frame is 3x as thick as the garbage ones that come with weber. And the cast iron grate the coals sit on. I’m coming up on a year of heavy use at high temps and have no warping whatsoever. This basket is heavy duty. One of the reasons why I picked this over another weber. This grill is a blast and I expect it to last me years and years.
@@Musicianized hey man. It's been a while since you posted. How's the Judge grill working out for you? I'm thinking of getting one. Either that or the Weber performer.
I'm not fond of the "Made in China" and it's a shame. But in this current state of the world we live in, there isn't much that isn't made there. It is good quality considering..
Hello! Thanks to your videos I knew that I had to buy my judge and I did it in December and I really think that it is the best thing that I could do, I am a fan of barbecue. I have already cooked hot and fast brisket, ribs, pulled pork, steaks, etc. Thank you for your videos, they are really excellent and very helpful, keep making them! Greetings from Santa Cruz, Bolivia.
Hi Eugenio! Thank you for your compliments. I appreciate you watching from Bolivia!! The judge is a great bbq. Take care my friend.
I am always learning something from your videos! Thanks for the great content!
Thank you Fozzie! That means a lot!!
Great video. I just got my Judge in this week and spent a couple days doing some enhancements which I would strongly suggest doing. First, I painted the entire interior with KBS Coatings Extreme Heat paint, it can withstand temps up to 1,500 degrees. I put a triple coat on the ash pan because that is always the first thing to rust out on these types of grills. The second thing I did was to season the cooking grates. Used a chip brush and applied a coat of Crisco AFTER warming them up to 200 degrees, wiped off excess and cooked in the oven for 1 hr. at 350, let cool in the oven for a couple hours, put on a another coat of Crisco and this time I put them in the oven for 1 1/2 hrs at 500. They came out a beautiful seasoned black. Third thing was to apply the grill gasket strips like you mentioned doing in your video. Cooking on it for the first time tonight.
Thanks Andy. Sounds lime you really seasoned your Judge the right way. It’s to late for me as far as painting the interior but I think Ill do your method for the grates. As you can see in this video they aren’t to healthy looking. I appreciate the detailed description of your methods. Congrats on the Judge! What will be your first cook?
@@GobbaGooBBQ Did some steaks last night. I LOVE this grill. Have been using the Weber Performer for 20 yrs but the last one I bought literally rusted to pieces in short order.
One trick I learned last night was that it is WAY easier to raise or lower the charcoal rack by doing one side at the time. I noticed when I closed off all the vents to smother the remaining charcoal that I started seeing smoke come up around the chimney so I'm going to use some of my left over grill gasket to seal it off....that was one of the reasons I stuck with Weber for so long, you could totally cut off the air supply which saved literally hundreds of dollars in charcoal.
@@GobbaGooBBQ One other thing I noticed is that I am using the cooking grates flipped around from the way you are using yours. Probably just a matter of preference. On my Weber I had bought a super heavy duty iron cooking grate and it had the narrow side facing up.
Has anyone tried both ways to see if one is preferable?
Hi Andy - The grates are supposed to be flat side up. 1. It allows the grease to drip down and vaporize on the coals, adding additional flavor and preventing buildup on the grate itself. 2. You will get big indentation lines in your meat if pointy side up, especially when doing large heavy cuts of meat.
Glad you love this grill Andy. It is a beast! Thanks for the tip on adjusting the charcoal rack. I don’t use it that often but will test that out. I haven’t notices any smoke leaks around the stack. It’s almost impossible to get any smoker air tight. Probably some high temp gasket sealer would do the job for you though.
Awesome layout with your grills! I am going to have my backyard area leveled up with my grills very soon. I have found the use of 45 lbs weight lifting plates to be very helpful for handling smoke escaping from my door barrels. I use a cable to attach them to both ends of the handle of the door. Definitely works and allows for me to obtain a nice workout while grilling too. Your dog is awesome. Dogs really enjoy bbq and you can always tell a true grillmaster by the behavior of his dog(s)
Thank you! That’s a hell of a method you have there! Haha. 2 birds, one stone right there!
Considering a Judge. After several years now, how is it holding up? Read things about the weld quality. Especially the lid hinges.
Everything is holding up great. About to record a 3 year review. Stay tuned!
I add a peice of wide foil... into the bottom of the ash drawer... when the cook is over and I KNOW there's not anything still burning in the ash drawer... I slide it out all the way, and fold up the the foil... long edges up and creased... then ends closed up... and ash drawer is cleaned out. For me, is a snap to clean it up and I just put down a new peice of foil and I'm ready for the next cook.
Thanks a great idea. I really should get in the habit of doing that.
Great video & very informative, thanks for posting! I have always been a Weber kettle guy, but the last couple of years I have found that I need more cooking area for bigger gatherings, & my 22 inch Weber just doesn’t cut it for that purpose. You mentioned a leak at the bottom of the grill that you said you need to fix with a seal, what kind of leak is it? Smoke? Charcoal? Other than that, I think the cooking area of this grill, and the features are the right fit for me. Also i’m a big fan of 2 zone/offset cooking, are you able to do this on The Judge without any issues, given the bigger cooking area/space?
Thank you! Yes the Judge is great. I’m about to do a 3 yr review on it. The leak I was referring to was smoke from the pull out ask pan. I sealed with gasket and no more leaks! The neatest features in
My opinion is the front door and the raise up charcoal grate. This bbq is very well built. And like you said, the weber 22 just isn’t enough space. The 26” is much much better.
Can you tell me what gasket sealer you prefer? Thanks for the review.
Yes I use this. www.amazon.com/gp/aw/d/B00TAJW0QE?psc=1&ref=ppx_pop_mob_b_asin_title
Nice review! How many inches from charcoal grate to cooking grate at the deepest point? How about at the highest point for searing?
Thank you! It’s 10 inches at deepest point and I can get the coals pressed against the grill grate when I raise to the highest level.
do you prefer a weber kettle ??? can you add a rotisseie to it
Good question.. I would pick the Judge due to its size. You have smoke larger cuts of meat than the Weber. Even with the Weber 26. The Weber is a bit easier to maintain temps and uses less fuel. But the Judge has a lot of cool features and if just funner to cook on. It would also surprise me if a rotisserie could bot be added to the Judge but haven’t looked into that yet.
What is the OKJ pit to the right and behind the judge?
That’s the Oak Joe Longhorn Deluxe Offset smoker.
I can't make up my mind if I want to buy the judge or the longhorn smoker. Which one would you choose and why?
I've never used a smoker before or have eaten anything that was cooked in a smoker so I don't know.
I definitely would like to learn how to smoke a brisket or a lamb or even a fish, But mostly I would like to use it for everyday cooking, like steak, chicken sausage...
I already have a Blackstone griddle so I only have room for 1 more toy, but I can't make up my mind.
PS. I have lots of wood stored up from my oak tree that I cut down in front of my house and I want to use it.
That’s a tough decision but I have guidance for you… The Judge is a great, fun and versatile BBQ that is unique and extremely well built. The Offset Longhorn will produce the ultimate flavor and is what the competitors use. It can do everything the Judge can do plus use split longs. Downside to an offset is it takes a lot of time and dedication to consistently tend to the fire so you’re only producing clean smoke and constant temperatures. Master the Offset and you are a Pit Master! And you have all that free fuel.
The charcoal basket is the weak link on all of these types of grills. It's always the first thing to rot out.
I'm curious how thick the basket is in this. Mainly the (aluminum?) Side walls that the lift handles are attached to?
I'm stick at either this grill or a Weber Performer.. price on either these days and this time of year is rediculous.. but I need one..
The charcoal basket in the judge is the most durable I’ve ever come across. I measured and the metal frame is 3x as thick as the garbage ones that come with weber. And the cast iron grate the coals sit on. I’m coming up on a year of heavy use at high temps and have no warping whatsoever. This basket is heavy duty. One of the reasons why I picked this over another weber. This grill is a blast and I expect it to last me years and years.
@Gobba Goo BBQ That's what I wanted to hear!! I actually pulled the trigger on a judge yesterday. Can't wait to start grilling!!
Hell yea Ryan! I’m pumped for you! You won’t regret it.
@@Musicianized hey man. It's been a while since you posted. How's the Judge grill working out for you? I'm thinking of getting one. Either that or the Weber performer.
@@ElJoeRN I have used it a lot! Smoked brisket, ribs, chicken, steak, burgers etc.. I love it!
The massive brain fart is funny. Rosie a cute doggy
You had me until you said, "Made in China"!!!
Haha I don’t blame you, but given that, the judge is still a very well built grill. It’s one of my favorites to cook on.
I'm not fond of the "Made in China" and it's a shame. But in this current state of the world we live in, there isn't much that isn't made there. It is good quality considering..
The fact that it’s 219lb says it all. That’s heavy and decent gauge metal.
@@GobbaGooBBQ I think if you keep it clean and seasoned it will last a very long time!
Then buy a Hasty Bake Legacy for $1200-$2000.