4 Basic BBQ everyone should know about
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- Опубліковано 15 жов 2024
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(words that help you find this video) #KEEPONGRILLING basic bbq techniques grilling smoking roasting cold smoke fire indirect heat heatsource barbecue pitmaster x kamado joe kettle grill kettlejoe learning how to bbq grill bbq lessons basics tutorial set up charcoal 4 Basic BBQ techniques for the KAMADOJOE
I cold smoke salmon quite a bit. I’m not a big pellet smoker fan but the Amazing tube filled with pellets works great for cold smoking. Fill it with pellets, light one end, let it burn for about a minute, then blow it out. It will slowly burn back the pellets with hardly any heat. Learned from ATBBQ cold smoking salmon video. Works perfectly and very easy. I would also like to see you do some offset cooks. I do all of the BBQ techniques using an offset. Thanks for all the great videos.
I’m with Morrison in the fave being a reverse sear by low & slow followed by a raging hot sear. Absolutely delicious results … top video gents
Great information and great video quality...watched on LG OLED...amazing:)!
Absolutely love this stuff. Very much fun to watch and learn
Great recap. There's also grilling right on the coals.
Caveman style! Ideal for steak!
I need to try caveman style with a steak one of these days
i found out about your channel on you tube about a week ago and subscribed then. keep up the good work! i have learned more from you than anybody else.
Thanks Jeff, welcome to the channel
Yes, technique information is invaluable. Many of us cook on weekends only. We don't have the time to gain the experience of a pitmaster. I also find the information on temperature to be valuable. The temp of the fire & the internal temp of the meat. Thanks for everything that you share with us.
Top video! Meer van zulke met technieken erin zijn wat mij betreft welkom! 👍🏼
Top, gaan we doen
Love this kinda video. Do more, Roel!
Excellent
I'll fully agree with your comment about it doesn't matter what BBQ you have because I've only got a little Weber go anywhere and yes I only tend to cook for myself on it and yes I may struggle with bigger cuts of meat but I can kill it on that lil grill and yes I'm just using it to learn on as I really want to build a offset smoker out of a old fort truck gas cylinder
Loved this video! Very educational!
Great video, and you’re right it’s a learning experience every time you grill or smoke. So many variables you have to constantly watch. I do wish you would show the F when you mention the C. Lot of us Americans have to pause the video, go find a conversion chart so we know what temperature you’re talking about.
Don’t judge us…
I feel the same way when I watch American videos :) It got to the point where I have 125-300F converted to C in 25F increments written down on my fridge and have memorised some of the common conversions (225-250F = 107-121C)
Wow brilliant thanks!
Amazing and scientific!!!
Excellent vid!!! Great description about each type of cooking!
Now, how bout you cook meat submerged in butter???
100C butter?
So great to see Roel go back to do technique. Love this channel.
The great thing about BBQ is that you are always learning new skills and mastering new techniques.
Great video about different type or technique to BBQ thnks
For your cold smoke on the Kettle Joe, would the Sloroller be of benefit? It'll move the food/drink/spices a little further away, block that radiation heat and the smoke could 'roll' over it a little more. That has piqued my interest.
I've thought about doing this on my Weber Compact Kettle but never got around to trying yet!
Thanks once again guys! One question. I see your Kamado joe kettle in the background. How would you compare this one to the Weber summit E6?
Thanks a bunch!
Very informative video, thank you.
This guy deserves a Nobel for spreading BBQ knowledge around the world.
😇😇😇
Here on the Left Coast we use a tube that can be filled with wood chips or pellets .light one end and you get cold smoke. Much easier than your method, these tubes will give off smoke for 6 hours if desired....Amazon has plenty....also wet chips can give an acrid smoke...
Hi. As a suggestion, have you put the Pitmaster X spin on cooking beer can burgers?
Enjoyed this video greatly, thank you!
I love these instructional techniques videos. They are informative and entertaining. I’m keen to try some cold smoking after watching the first part.
Loving the videos and content. Cold smoking: what if your ambient temperure starts much higher then the 24 degrees celsius? example in mid 30's
Awesome vid guys!!
Add red wine to the water, when doing meat!!! white if fish? Do not try cold smoke if it is +5C or more. Old fridge and separate smoke station. Gett biuld 45x45x45cm, inside huge 36 hour coldsmoke baffell, ring.You can make deep smoky if you shut down the fridge after 1 hour and kick it up after 1 hour. For cheese this is the best! If no fridge +2->+7C is the best for cold smoke. Try cheese that has lot of fat
Thank you Kamado Joe!!!
I was wondering if we could have a video on how to know when it's time to stop grilling the steak? To hit medium / medium rare etc 😅
These are the basics to rule the bbq. I need more!
Thank you for sharing bro! 👍
Excellent video, and inspiring me to have a go at smoking some cheese. Keep up the great work guys
Excellent
You can get great results from smoked cheese, I've done both ways eg 2 pieces of lumpwood and soaked chips then using dust in a smoke tube, the latter is definitely easier keeping temps down. Another tip is to start early in morning or in cooler months of year when ambient temp is lower. I have a wsm so used ice water in the water bowl.
Don't try cheese smoked straight away as it will be too bitter, but pat dry and ideally vacuum seal, but normal sealed bags are OK for a couple of weeks in fridge this allows time for smoke to mellow and be evenly distributed through cheese, mature hard cheese like cheddar works really well.
I've used cherry, apple and oak chips or dust with great effect. Looking to try cold smoking salmon and possibly bacon. Good luck
Remember to have fun with it.
I like 90-91c. not so much smoke but it is smooth, for salmon it is the best. At the end, You just have to get it at the right spot that you like it. Me 1,5kg salmon,about 3 hour on the smoke 15-20 min under grill at the ownen. That tip helpsthe ladys when the potatoes +++ are ready
This video is the video I’ve been waiting for, now I understand BBQ more… here in Jordan BBQ is grilling most of the time, other techniques aren’t used!!!
Top video very informative well done
Amazing video guys :D
Best video for beginner.... Thx
Roel do you cook on an offset that requires wood and fire management? I would love to see you cook something. Or even do a pellet smoker vs offset. Great content as alway, keep it up.
Ps love your outros
What is the outro, before "keep on grilling"? Lol I've been trying to figure it out for months at this point.
@@Catechuman23 he says "eet smakelijk" in dutch, it means enjoy your meal 👍😜
Roel, Thanks for the review of all bbq methods. I smoked a lamb shoulder on 95C for 6 hrs till it hit 75C (indirect), it was juicy and tender, but did not fall off the bones! Any idea why?
Love thse we videos. I BBQ all the time and want to learn more!
Thanks gents. Keep on Grilling.
Hee Roel. Leuke video!! Ff een vraag, wat vind je van de vuur en rook houtskool..? Zitten daar ook goede grote stukken bij.?
Snake method. Learn it. Love it. Live it.
Great video....
Love the information, and explanation...
As mentioned by others on this comment train
How about a offset smoker video....
Ribs, brisket, chicken.
You know, the three basic food groups 😜
Is there also a video how to keep ure bbq clean after a bbq like the metal rack (rooster) just some house hold bbq clean tips and tricks
Bravo! Well done!
do you have a final verdict on the kettlejoe? i am having doubts between a cheap auplex kamado or the kettlejoe. same price range but with the kettlejoe you have the full range of kamado joe parts that you could work with.
Kettle joe for sure, but I will make a three month review so we have some cooking sessions under our belt
The two flavor profiles of low and slow smoked beef bark, and "cowboy" style grilling with rendered fat dripping on hot coals far below are what make Aaron Franklin and Toosie Tomanetz the best in Texas.
Avatar of BBQ: The master of all four techniques
probably I grill at a lower temp for small pieces of meat at about 300 degrees the most and smoke large pieces of meat with an offset stick burner at 250-275 degrees.
Leuk, doe meer van deze techniek filmpjes
Dude I live in a place in the US where the ambient temperature regularly exceeds 33C - Cold Smoking seems impossible. Is there a certain "Range" you maintain to be within "cold smoking"
I love my Komodo,but I also have a hard time cold smoking with it. I bought a Smoke Daddy cold smoker and attached to an old grill and it works great. Just another option out there. Maybe Komodo could come up with their own attachment for cold smoking.
People have made cold smoking cabinets from fridges.
Even if you don't have a pellet smoker get a smoking tube on amazon and try that with a nice hickory pellet. You will generate pretty much no heat and it is so much easier than how Roel goes about it. I use the tube to smoke hard boiled eggs and cheese. I also use it because If you have the heat up, pellet smokers don's smoke well and the tube will. It helped me get similar smoke to my ugly drum.
From 0°C up to 20°C (32-68°F)
I try to cold smoke not higher than 12°C (54°F) and use a cold smoke "generator" with wood dust.
Have a look at cold smoke generators like the smokai from New Zealand. It will take pallets and chips. I adapted one to pump smoke into the bottom vent of my kamado. Works amazing.
Very interesting. Morrison answered honestly and he’s 100% correct on making mistakes.
You nailed it! After 400 packer briskets, low and slow, I STILL have a lot to learn. Making mistakes is part of the school of life, which includes the best BBQ.
I wonder if this grill can replace the classic kamado joe.
Absolutely....more technique videos. And keep using KJ!
Top uitleg. (Great explanation)
Hey Roel, ik zou graag deze test willen zien: ipv breadcrumbs als een korstlaag, aardappel. Zeg maar net zoals de buiten kant van tatertots (gratedpotatoes) en dan de steak in de frituur. Dan heb je zeg maar een soort patatbiefstuk in een! Wat denk je ervan?
Hmm.. geen gek idee ga erop broeden
Keep doing more of these vids please..
I will
In America in the southern states they build huge smokers or even smoking rooms to do cold smoking to do cheese and Neil and softer things that you can’t get hot. But they still use a fire to get that good blue smoke they just run it through a long tunnel so it cools off by the time it gets into the smokehouse and then you have plenty of smoke and all you need to do in the smoke House is regulate the temperature
There is a dairy here and they feed cows specific diets to create the milk to make different types of cheese and they also do their own smoking. I had a smoked habanero Gouda that is my favorite cheese on the planet no. But it had to be called smoked because it’s still nice and soft like a Gouda.
thats one way to do cold smoking but its easier with a cold smoke generator like proq.
Love the videos, but would love to see more videos cooking with an all wood fire, especially on a good quality offset smoker.
Planning an assado cross in August
They should send you a custom kamado and name it Komado Roel
😅
Why don't you use your Polaris grill anymore? 🤔
Nice video Roel!
Thanks Erwin
Will see if I can use some of this advice tomorrow with sheep meat in the Gobi desert.🥩🍗
Nice
Interesting! Please do this for a Napoleon 🙏
I love cold smoking with my pellet tube. It burns cold and I can use my kamado classic.
Excellent
Is it the same for a offset smoker
My wife likes it low and slow just like my chicken thighs or ribs. #5 it's all about the seasoning.
You guy are awesome
What about brazing?
How do we cold smoke if we’re Australian and don’t get air temps as low as 24 degrees
Smoke it at night or use a lot of ice
If you’re cooking bbq, you should give the temps in American Fahrenheit lol
Porterhouse and Tomahawk 🤤
this is hilarijuouse
This would be so much better if the other dude would present this. He seems authentic, which is really cool.
Great video! Love to see some vegetarian barbeque ideas. Yes, I know, barbeque is mostly all about meat, but there are several awesome vegetarian possibilities a real pitmaster can make even better 😉 right?
Nice vídeo
U R the best
How about the secret number 5?
Braai with wood
Fun, he says as little charcoal as possible cause he wants to stay lower than 24, but here in Italy its already warmer than 24 without even starting it😅
a damn interesting video😇 with good information about which form of smoking, grilling direct indirect grilling bbqing. But with cold smoking I'll still use a cold smoke generator in the winter time for schwarzwalder bacon 😋but that's my opinion,😁 oh! one thing Eva is not a damn dog 🤔 she is stealing the show 😆😆😆😆😍🥰
Nice video guy's thanks for sharing and keep on grilling ♨️♨️♨️
Cold smoke Banana and dry them afterwards? Sounds weird, could work.
Great video, great techniques I would add there is a subsection to grilling I.e dirty style which is cooking direct on lumpwood charcoal, Marcus Bawdon in the UK is a great advocate to this type of cook. I love low n slow but my favourite is reverse seared. Thanks again 👏
This guy seriously knows what he’s talking about. He is up there with the best out there on UA-cam
Mehr davon…ich weiß ihr versteht mich…😜mein sehr eingeschlafenes Englisch und die Grill-Skills verbessern sich. Daaaaanke
Ik ga over een tijdje toch een beefrib maken. Zal waarschijnlijk mislukken.
Any chance Kamado Joe could sponsor me too🙏😂
With low and slow, I was under the impression that you charcoal had to be burning so as not to get charcoal toxins as they first start to burn.
Yes so true that why you need open top vent and almost closed bottom vent. It will burn cleaner and slower
@@PITMASTERX awesome thank you
I really thought the cold smoking was a joke.
No try
@@PITMASTERX Definitely going to try it out
Roel i never saw you with U.D.S
Guys, 90% of people grill. Please give us a proper video of how to do it with different meat. We would love it! Thanks!
For all us Americans, he means 75 to 280 degrees when he says 24 to 140 degrees.
I feel like this should've been done in a Weber as there's too much insulation in a kamado... But I understand they're sponsoring so 🤷
We just covered the kettle grill setup in a nother video. Please check it out
I hope we can win a BBQ in the near future, i have a "Herman den Blijker" BBQ barell but it's not really good, there is no way you can control the temperature with that.
And the best child is always the second one.. if the first one was perfect there wouldn't be a need for a second one ;)
nah ancestors didnt grill, ancestors bbq. medium heat, indirect. theres a reason it has a culture world wide with all cuts of all animals. we didnt just throw them on the coals we hung them and cooked
Hi Roel, I really like these kind of video’s, I own a Kamado Joe classic for the better part of a year now and made some great meals already, also made a lot of mistakes. Especially low and slow smoking (around 110 degrees Celsius) is hard to get right. Bad smoke and spikes in temp keep happening. So if you have some time in the future to talk about, be my guest! Keep up the good work!
Awesome definitely check my low and slow recipe videos. I try and put as much info as I can in there