Thanks for the video and instructions! I just cooked two of these birds at the same time on my new Classic III (with the SloRoller) and they were outstanding. I cooked them at 400 and the skin was a little softer than the one shown in the video; but, still firm, not soggy. Each bird was a little over 4 lbs and it took about 1 1/4 hrs. The meat was very moist and tender with lots of flavor. Also, I did put lemon, onion, garlic and thyme in the cavity before I trussed them.
Simple and perfect. I just got my KJ Classic 3 this week from AGC and this was my first cook on it. I went with a spatchcocked, pre-brined bird about 4 lbs from local kosher butcher and it took just under 40 min at 400F. Rubbed a paprika blend with black pepper and garlic powder all over it the evening before and let it chill in the fridge for 24 hours. Took it to 155 internal at thickest part down to the bone, rest for 10-15 min, and it was absolutely perfect! The moisture retention is ridiculous! Really enjoy your videos John...keep it up!
Hey John Great video as always, and the chicken looks amazing, but I have two questions; 1. Wouldn't the chicken have come out just as well by just putting the heat deflectors in the bottom with the piece of cherry wood on top? I thought the purpose of the SloRoller was to circulate the smoke better, but if you're just putting a chunk on top doesn't that sort of negate the effect? 2. Is the high temperature necessary, or could you get the same result by dropping the temp to 350F? At that temp, it might be easier to get the cherry wood to smoke on the actual coal bed and then get the full effect of the SloRoller. I"m fairly new to cooking with the Big Joe (got a smokin' deal at Costco last month, pun intended), and have only cooked a few meals on it, but damn is it amazing!! Highly recommend to anyone out there considering pulling the trigger.
Did about 350 with same size chicken today. Didnt go so well,for the same amount of time chicken was undercooked and gummy. So I think higher temperature is needed. Another problem I had is I used garlic butter under chicken skin and it got melted onto heat delfector wich produced a lot of smoke. Much more than needed. End thought - need to collect fat from chicken into a bowl above deflector and need higher temperatures,like in this videos
John you’ve inspired me to get into grilling! I’m in my early 20s so the Kamado is a bit expensive for me coming out of college but I just bought a Kamado jr on sale to start with. Look forward to testing it and trying out your recipes. Thanks for the informative videos, keep up the awesome work.
Nice work John. That lump of cherry on the diffuser is pretty smart. Can you try this again with a drip pan so that burnt fat smoke doesn’t fill the Kamado? (Is there enough distance between the bird and pan that will allow you to do that?) I’m equally interested in that setup with a turkey and how large a bird would fit on this (with a drip pan with an inch or so of water a few inches below) and also the Big Joe III. Keep up the good work!
Great video as always John and the chicken looks great. Had two questions though: why only shooting for 150-155 degrees and not 160-165 and why probe to the bone? Thought you did not want to hit the bone? Great video either way
What are your thoughts on Joetisserie vs Sloroller chicken? Do you like one more the other better or is each style different enough where you like both?
Kamado Joe thank you! I picked up a Classic 3 (waiting for it to arrive) first Kamado for me. Super Excited. Thank you for all the work you do on the videos!
I've got a question about brining chicken. I've mostly done low and slow smoking on an electric smoker. I just got my Kamado Joe III and see this great recipe using the SloRoller. Do you ever brine the chicken? I've always been told to do that and have done it when I've smoked before.
Can somebody explain, I thought max cooking temp for the kamado Joe classic 3 with the slow roller was 300 F. This video says cook whole chicken at 425 - 450 F. I just bought my classic 3 and don't want to ruin it.
it's 500 degrees you don't want to go over, I've seen people melt these things so be careful and good luck! I'm trying these tonight for some family in town.
@@vincentbejar1431 Vincent, thanks for the reply. Just to be clear, you're saying the kamado classic 3 with the slow roller (Not the Kamado classic 3 by its self), in place, is safe up to 500 degrees. The instructions manual says don't slow roll over 300 "F" degrees.
@@sergiograham2665 yeah, I have the KJ Classic 3 and the slo roller lid says 500 degrees max. I just did the whole chickens at 425-450 and they came out amazing. Just don’t go over 500 🤣
@@vincentbejar1431 Thanks again Vincent, question you did a whole chicken at 425-450 with the slo roller, did you include the 2 half moon heat deflectors? How long did you cook it for and 425-450 did not dry out the chicken...I want to try, that's why I'm asking.
@@BartlowsBBQ Wow - thanks for the reply to a year-old comment! That's good to know - will probably look for some reviews before jumping in, but it's great Kamado Joe hasn't left the "older" grills out of their continued innovation!
Rob S Absolutely, It's one of the reasons why I chose KJ many years ago as they are continuing to innovate. I just posted a review of the sloroller with my classic II on my channel if that helps.
I always cook chickens 150. When resting the chicken, it will climb to 160/165. If you cook to 165 it will hit 180 and be overdone. The entire internet tells people to turn their chicken into rubber by saying to cook to 165.
My slo-roller warped at 425-450 F :(. I contacted support via the website. Due to COVID, the they cannot be reached by phone. Hopefully I’ll hear back soon. The chicken was good, however!
Gord Lambert Hi, the back order is due to Covid. I received mine under warranty about three days ago. Get in touch with them again, it might speed things up. When I did, they said back order, then poof, here it comes in the mail a week later. Were you cooking chicken? Mine warped during a chicken cook, but was fine for low temperature rib cooks.
4:25 SERIOUSLY???? happy cancer day my friends!!!! you are burning the fat on a hot plate and "smoke" the chicken with those fumes. imagine roasting a chicken in your oven without a dripping pan. (and all the fat just burns into fumes) big thumbs down!
Kamado Joe I don’t doubt it! 😁 thanks for the video, I’m saving up for a Kamado Joe even though I’m from the UK and our summers aren’t always BBQ compatible! 😄🌧
That chicken looked so incredibly moist and delicious.
Thanks for the video and instructions! I just cooked two of these birds at the same time on my new Classic III (with the SloRoller) and they were outstanding. I cooked them at 400 and the skin was a little softer than the one shown in the video; but, still firm, not soggy. Each bird was a little over 4 lbs and it took about 1 1/4 hrs. The meat was very moist and tender with lots of flavor. Also, I did put lemon, onion, garlic and thyme in the cavity before I trussed them.
My favorite grill and my favorite knife (Shun Classic). Love it!
Simple and perfect. I just got my KJ Classic 3 this week from AGC and this was my first cook on it. I went with a spatchcocked, pre-brined bird about 4 lbs from local kosher butcher and it took just under 40 min at 400F. Rubbed a paprika blend with black pepper and garlic powder all over it the evening before and let it chill in the fridge for 24 hours. Took it to 155 internal at thickest part down to the bone, rest for 10-15 min, and it was absolutely perfect! The moisture retention is ridiculous! Really enjoy your videos John...keep it up!
Hey John
Great video as always, and the chicken looks amazing, but I have two questions;
1. Wouldn't the chicken have come out just as well by just putting the heat deflectors in the bottom with the piece of cherry wood on top? I thought the purpose of the SloRoller was to circulate the smoke better, but if you're just putting a chunk on top doesn't that sort of negate the effect?
2. Is the high temperature necessary, or could you get the same result by dropping the temp to 350F? At that temp, it might be easier to get the cherry wood to smoke on the actual coal bed and then get the full effect of the SloRoller.
I"m fairly new to cooking with the Big Joe (got a smokin' deal at Costco last month, pun intended), and have only cooked a few meals on it, but damn is it amazing!! Highly recommend to anyone out there considering pulling the trigger.
Did about 350 with same size chicken today. Didnt go so well,for the same amount of time chicken was undercooked and gummy. So I think higher temperature is needed. Another problem I had is I used garlic butter under chicken skin and it got melted onto heat delfector wich produced a lot of smoke. Much more than needed. End thought - need to collect fat from chicken into a bowl above deflector and need higher temperatures,like in this videos
Will the accessories be made available for the classic 2 are is it only going to be for the 3
John you’ve inspired me to get into grilling! I’m in my early 20s so the Kamado is a bit expensive for me coming out of college but I just bought a Kamado jr on sale to start with. Look forward to testing it and trying out your recipes. Thanks for the informative videos, keep up the awesome work.
I bought my BJ2 and JR at 24. Just keep saving man. You will love it. You're making an investment on something that is guaranteed to last
How is the kamado progress going?
Hi John, looks awesome! What's the brand of the gloves you use?
www.samsclub.com/sams/shop/product.jsp?productId=prod22041017&mobiledetect=false&pid=092410_RFI|ANDROID|Featured_Products|Grease%20Monkey%20Nitrile-Coated%20Work%20Gloves%20(15%20pk.)
Nice work John.
That lump of cherry on the diffuser is pretty smart.
Can you try this again with a drip pan so that burnt fat smoke doesn’t fill the Kamado? (Is there enough distance between the bird and pan that will allow you to do that?)
I’m equally interested in that setup with a turkey and how large a bird would fit on this (with a drip pan with an inch or so of water a few inches below) and also the Big Joe III.
Keep up the good work!
Great video as always John and the chicken looks great. Had two questions though: why only shooting for 150-155 degrees and not 160-165 and why probe to the bone? Thought you did not want to hit the bone? Great video either way
Isn't 450 awfully close to danger temp for the SloRoller? I would be afraid a good wind coming up and my temp going hotter than 500.
He typically uses a temp controller. Wind shouldn’t bother that.
Please insert a textbox in the movies with Celcius degrees. And Metric units för recepies
What are your thoughts on Joetisserie vs Sloroller chicken? Do you like one more the other better or is each style different enough where you like both?
Kamado Joe thank you! I picked up a Classic 3 (waiting for it to arrive) first Kamado for me. Super Excited. Thank you for all the work you do on the videos!
Try it on a jotisserie with heat deflectors .indirect heat self basing. Should get the best of both worlds .
What make of gloves do you use?
Please send a kamada Joe to Malcom Reed of HOWTOBBQRIGHT. he's the best at demonstrating
Just bought a Joe Jr. and am wondering how to do this technique on the Jr. Wish there were more videos using the Jr. and showing different methods.
I've got a question about brining chicken. I've mostly done low and slow smoking on an electric smoker. I just got my Kamado Joe III and see this great recipe using the SloRoller. Do you ever brine the chicken? I've always been told to do that and have done it when I've smoked before.
Love the cutting board
I have a big jo I bought in 2016. will the slo roller work on my grill?
Where did you get that cutting board? its a beaut
Hey John, how do you feel about lining the top of the slo roller with foil to avoid clean up?
Did you ever find out the answer to this?!
yeah did you ever find answer?
I’m not John, but it does a good job stopping the drippings.
I put the x rack with a drip-tray on the 2nd level of the decide and conquer (I use a 30cm pizza/pie baking tray).
whats about the bread - dry?
Hi John, how many chickens can you cook at once on the classic 3?
Can somebody explain, I thought max cooking temp for the kamado Joe classic 3 with the slow roller was 300 F. This video says cook whole chicken at 425 - 450 F. I just bought my classic 3 and don't want to ruin it.
it's 500 degrees you don't want to go over, I've seen people melt these things so be careful and good luck! I'm trying these tonight for some family in town.
@@vincentbejar1431 Vincent, thanks for the reply. Just to be clear, you're saying the kamado classic 3 with the slow roller (Not the Kamado classic 3 by its self), in place, is safe up to 500 degrees. The instructions manual says don't slow roll over 300 "F" degrees.
@@sergiograham2665 yeah, I have the KJ Classic 3 and the slo roller lid says 500 degrees max. I just did the whole chickens at 425-450 and they came out amazing. Just don’t go over 500 🤣
@@vincentbejar1431 Thanks again Vincent, question you did a whole chicken at 425-450 with the slo roller, did you include the 2 half moon heat deflectors? How long did you cook it for and 425-450 did not dry out the chicken...I want to try, that's why I'm asking.
Looks awesome! My classic II is less than a year old so will be a while before an upgrade ☹️
Same here, but I see no need for classic 3. Classic 2 is just awesome aswell!
No upgrade needed from 2 to 3 .the grill is exactly the same . Just get that inside chimney if u want.
A sloroller is now available for classic 1 & 2.
@@BartlowsBBQ Wow - thanks for the reply to a year-old comment! That's good to know - will probably look for some reviews before jumping in, but it's great Kamado Joe hasn't left the "older" grills out of their continued innovation!
Rob S Absolutely, It's one of the reasons why I chose KJ many years ago as they are continuing to innovate. I just posted a review of the sloroller with my classic II on my channel if that helps.
Did you misspeak when you said cook the chicken to 150 degrees?
I always cook chickens 150. When resting the chicken, it will climb to 160/165. If you cook to 165 it will hit 180 and be overdone. The entire internet tells people to turn their chicken into rubber by saying to cook to 165.
Oh wow...
Can I upgrade my Classic II to be able to use the SloRoller?
you can now, it is available. I just got one from Atlanta Grill Company
did this last night on a Classic 2. Was great.
Could one place a wood chunk on the heat deflectors for a similar smoke result?
Yes. Might burn a little quicker so add it a bit later.
Nice video man:)
The 11 people who gave this a thumbs down are monsters!
Good looking bird John and smart move on placing wood on top of sloroller! Scott
My slo-roller warped at 425-450 F :(. I contacted support via the website. Due to COVID, the they cannot be reached by phone. Hopefully I’ll hear back soon.
The chicken was good, however!
Had mine warp as well. Covered by warranty but back ordered.
Gord Lambert Hi, the back order is due to Covid. I received mine under warranty about three days ago. Get in touch with them again, it might speed things up.
When I did, they said back order, then poof, here it comes in the mail a week later.
Were you cooking chicken? Mine warped during a chicken cook, but was fine for low temperature rib cooks.
i noticed you would not zoom on it. it looks too DRY.
Eh....huh?
@@dmskon yes DRY as in not juicy.
All I saw was a juicy cooked chicken there :)
4:25
SERIOUSLY???? happy cancer day my friends!!!!
you are burning the fat on a hot plate and "smoke" the chicken with those fumes.
imagine roasting a chicken in your oven without a dripping pan. (and all the fat just burns into fumes)
big thumbs down!
lol
I’m trusting that you washed the chopping board you prepped the raw chicken on, before carving the cooked bird on the same board?...
Kamado Joe I don’t doubt it! 😁 thanks for the video, I’m saving up for a Kamado Joe even though I’m from the UK and our summers aren’t always BBQ compatible! 😄🌧
@@MrMountainbikeMike I'm in summer-resistant Wisconsin - you can grill year-round on a Kamado!
@@robs8258 Thanks Rob, good to know! :-)