Wow, talk about ask and ye shall receive. I left a comment yesterday that I'd like to see a pellet joe video on steaks and here it is!! I just can't get onboard the pellet grill train, I love my charcoal...the flavor, the versatility, and the heat! It's too much fun smoking on my WSM and the sear on my kettle with the slow 'n sear is too darn good to pass up. But great work and thanks for the video! -Matt in Virginia
Thank you James for pumping out all these videos on all the new KJ Gear! It’s great to see the differences and how they compare to the Classic KJ’s! Still loving the phenomenal results from my Classic 1😎 Doing a great job mate, and looking forward to what you share with us in the future👌🏽
This video makes me appreciate how versatile the Kamado Joe classics really are. So many BBQs are great but severely limit some cooking methods. Although I have never owned a pellet grill before, I am happy to see that Kamado Joe is able to bridge the limitations of other pellet BBQs. People can argue all day about which BBQ is best. But I say that cooking outdoors makes everybody a winner regardless of the BBQ they use. The wood flavor you talk about makes me curious how hot smoked salmon would be on this BBQ. Your cold then hot smoked salmon set the bar VERY high.
Great video. I had various Traegers for 10 years and recently aquired the KJ3. Both critical tools to cook and have their place. You now literally have all the weapons you need!!!
its not ideal for loading pellets, there is no way to remove the pellets once they are in there.... and my favourite accessory the joetisserie does not work. I will do some more cooks before reviewing it, but this won't be my all time favourite KJ product
Thanx 4 the video. I have a Camp Chef pellet smoker that I do the reverse sear with and finish on my Napoléon grill. I also have a 6 year old KJ Classic. When I heard of the KJ pellet smoker I started looking for a good reason to sell all 3 and buy the pellet Joe. You answered all my questions, but I will personnally go with the grill grates for searing. I just hope my 22 lbs briskets will fit.😁
As someone who has a kamado joe (jr) and a pellet grill (traeger) I love both and appreciate the differences. They both have their uses and strengths. I often do the reverse part of a steak on the traeger and the sear part on the kamado joe jr.
I’m really curious how long you can cook once you fully load it. And is it more efficient than the other pellets smokers on the market because of the better heat retention of the ceramic?
Would be good to see that comparison for sure. I suspect the ceramics result in a more efficient cooker. I’ve cooked with Kamados, pellet grills, kettles, you name it, and when it comes to high heat versatility, nothing beats a Kamado IMO (though I will say my Rec Tec Bullseye is the most impressive high heat pellet grill I’ve owned). James, I know you’re not a fan of pellet grills (I wasn’t either), but they do certain things better than Kamados IMO (different tools for different jobs).
I have a Traeger Timberline next to my kamado and Weber grills. I wasn’t convinced in the beginning but it slowly grew on me. I see it like a kind of missing link between a gas and charcoal BBQ. The ease of gas and still the wood flavor. I do dislike the noise and the high fuel usage compared to kamados and kettle barbecues.
@@NoskosBBQ 100% with you. I was so skeptical, now my rec tec Rt-700 is my go to for all things poultry (especially wings). I also do my steak reverse on the Rec tec and my sear on the Kamado joe classic. Best of both worlds.
Interesting. Other pellets and the extra temp would definitely be helpful. BBQr Delight is my go to, not sure what you ordered. Quick note about Grill Grates, you can turn them over and get a flat surface, rather than the dark lines. This gives full contact and useful for bacon as well. Overall, because the heat diffuser is in the way, there is no way to get direct flame contact. This is the same limitation of Traeger and many other brands out there, which is why I jumped over to a Yoder. The flavor is definitely different! I think few people would jump from a Kamado grill to a pellet grill. You'd really miss the flavor and the amount of smoke you get on a Kamado style grill. That's why you need both! :) There is something nice about being to get a great meal without having to start a fire and whatnot. Pellet is my weekday go to and Kamado on the weekends. I was wondering what video you would do first and didn't disappoint. Attacked the key question right up front. Keep on grilling!
Great video! I was curious of it myself. Your finding fell in line with pretty much what I expected. Great grill, better at searing than the competition but pellet grills are better at smoking than grilling and not on par with charcoal if you’re wanting the best flavor and the versatility to be able to do everything
Another awesome video James. I know exactly what you mean, in my case I came from a Pitboss pellet grill and going now to charcoal on the classic 3. That is why the meat looks reddish on the outside. Completely different flavor, cleaner smoke like you just said. I believe the closer you will get is with hickory pellet, but I don’t think you will get the same flavor on a pellet than the flavor you are used to with lump charcoal. Nothing wrong with that, just another amazing flavor you now have in your pocket. In my opinion, Now that I have experienced both when it comes to steaks, nothing is better than charcoal. I have not smoking anything yet on my Kamado joe, and I am afraid it will be a little overwhelming, but I am sure I will get used to it. Here is an idea, and I wonder if it even works. Can you put small charcoal pieces inside one of those cylinders where you put pellets for extra smoke ?
James, yet another great video! That is about as good of a sear as I’ve seen from a pellet grill. I never got great grill marks on mine even using Grill Grates; pellet grills just can’t crank out the thermal energy of other grills, and certainly nowhere near a Kamado. Thank you again for another job “well-done”!
I am thinking about getting this but my wife does not like smokey flavours. Is this just a no go? Would be interested if you find some charcoal flavoured pellets and see if that gives you the charcoal flavour and not the smoke. Keep up the great work!
Hey James, I don't remember if I asked you this. Your smokeware stacker you use in the Joe JR, will it fit the akorn JR? You've inspired me to buy it, as well as a 10" cast iron skillet for veggies like in your bacon wrapped tenderloin video. Just not asparagus.🤢 For reference, I discarded the cast iron stock grate and bought a 14" weber smokey joe grate (I use grillgrates when searing, so a cheap, thin-steel grate is fine). I removed the tabs so the grate sits directly on the fire bowl, making grillgrates fit perfectly., also lowering it about 2 more inches. I sat a 3.5" candle on the middle of the grate, and an 11" dinner plate (not quite round, not quite square) on the candle. I was able to close the lid perfectly. Should I pull the trigger? It's sitting in my cart and I'm ready to hit submit order. 🤤🤤🤤
Sorry for such a long question! I wanted to add, I'll probably buy another cheap grate, that way I can mount the stacker to grate A and use grate B for the grillgrates and just switch them out.
Thanks for the video James this definitely answers some of my questions for sure. I think the Pellet Joe is a good start but there are some things that would need to be worked out before I park one next to my Big Joe. I’m not necessarily a charcoal purist but if I pay that much for a pellet grill it needs to perform at the highest level to be worth it. I’ll wait to see what improvements they make on version #2...
G'day James and greetings from Tasmania Australia 🇦🇺 I always watch your videos and I always find something to do with my classic Joe which I haven't had long, I will say that your videos and how you prepare meat and the cooking process is very helpful , by the way your back yard looks terrific, the only negative I have with the Joe is getting parts for it and accessories takes moths or years in Tasmania. The pellet Joe looks alright I like how it has a fan and is cleaner, I would like you to cook a brisket on it, any way kind regards John
i've found outside of cold smoking they don't work great in the classic / big joe. they either ignite or consume all the oxygen and put out the fire... but they work great for low temp cold smoking
Great video as usual! James, I really want (need) some more details behind the scenes - when Kamado Joe provided the new unit, where is the unbox/tech review, is it only temporary with you or you will feed us with more videos cooking on Pellet Joe.
i have the unboxing video here if you're interested - ua-cam.com/video/SF9n9c6TzfM/v-deo.html Next video will be trying a pizza at high heat with the DoJoe (tomorrow am goes live) I like to wait until i have lots of cooks before doing a review so that i can form my own opinions good and bad of something... for example if I reviewed the JoeTisserie after my first cook i would say it was not worth the money. its now become one of my favourite accessories
Man that looks like a fun cook intriguing had to use the sear sauce but completely understandable and definitely beats other pellet on overall temp. Will be interesting to see if pellets were problem also recommend post oak pellets for next run. Great job as always sir!
For many years now I’ve wanted a BGE - I saw them in an ACE and was basically sold on the concept of Kamado cooking. Wallet couldn’t accommodate then, and frankly, barely can now. Because of your videos, and Setlerz, I decided on team Joe. Awaiting a Joe jr. (strictly because of your beef rib vid) delivery so keep those videos up. If you can, include the recipe (time/temp/lump load/wood quantity/type, internal temp.../all the rest) in your vid description. I’ve looked when preparing to re-create and find myself having to rewatch to get the steps. Might be the goal, but as an avid watcher I just want the details sometimes. Great vid tonight w/mancave... See if KJ will send you a Joe Pro - there are NO videos covering them. You’re complicit indirectly for me getting that one too... Cheers! 🍻
Hi James, great educational video on the KJP smoker ! So would a brisket be in the near future on Kamado Joe Pellet Smoker and if so I hope you use post oak , I'd love to know how that would taste . I'm looking to do post oak in May on the Kamado Big Joe in May when we move into our new house . Keep up the great job pit master James ! Spring is near, no worries ! Were looking at low 60 Farenheit in NJ next week , my brother in law has been taking about firing up his Webet Kettle with my think boneless pork chop I cut from work . Stay safe and keep on smoking ! Brad .
@@SmokingDadBBQ no worries James, I'm sure you will fine tune it to a T . I did catch your video and a good lesson for all was learned . Thank you James . Brad .
Definitely less 'exciting' than charcoal but looks like a super easy road to great results. My better half doesn't like the charcoal flavour - I wonder if this would be a good future choice to supplement the Joe Jr when my full size gas grill dies?
its less flavourful for sure... its better than a gas oven / bbq, but falls short of what my personal taste buds enjoy. I did a pizza (tomorrows video) and it was better than pizzas i've done with bold charcoal that impart some smoke on the bread
Scott, if you are looking for something with low/no smoke flavor a pellet grill would be great for you. People tend to think that the food will have a wood-smoked taste, but that has not been my experience. The wood provides heat, but very little smokiness; this is why many pellet cooks supplement their cooks with smoke tubes. Good luck to you!
In future videos, would it be possible to get a surface temperature of the cast iron/soap stone with a infrared gun? I think it would help us produce consistent results knowing what a good surface temperature for searing would be.
I’m waiting for my KJPS to come in another 3 weeks left. One of the things I’m looking forward to reviewing myself is the difference between pellet brands. I’ve narrowed it down from several brands to BBQ delight, Lumber Jack, and CookinPellets perfect mix. It seems like you sorted out your issue with the grill and high temp. Do you know if the Joetiserrie will work on this grill. The salesperson that I talked to didn’t seem like he knew anything, and didn’t even know that it can sear at a high temp. Glad you started reviewing the KJ Pellet smoker, would love to see more videos I’m getting into making cooking videos myself. Hope to make as good similar style videos as you have.
one of the disappointments outside of not having new innovations like the sloroller, the three tier rack etc.... is that great accessories like the JoeTisserie don't fit / work Thats awesome, my only regret is not starting earlier
@@SmokingDadBBQ thanks for the answer with the joetisserie, may have to get a charcoal version later. My only fear with the pellet grill is it’s 18” size as it’s my first non gas grill. Any thoughts if they will make a 24” pellet version in the future. Will you make a video covering pros and cons to all the Kamado Joe’s since you have so many. Maybe also rank them in terms of which you’d buy first if you were just starting out.
Are you a Kamari dealer by chance? I’m envious of the variety of their products you have to work with. I have a Joe Jr and love it. Really enjoy your channel.
Do the reverse sear function using the Pellet Joe for the smoking, and the Jnr or Classic for the high heat sear. Best of both worlds. Great channel James ! I can't afford to have that flexibility but you can :)
Hi Smoking Dad! After watching your videos, I am now determined to buy a kamado joe for myself and my family. However, I find it hard to find one here in Ontario. Mind to let me know where I can order one here in Canada
James, I think I’ve heard that the Pellet Joe is programmed not to allow temps to get too far past 600 for safety. It may have cut off the fan for a while until the temperature dropped back below 600. Check the manual. I suspect that’s the case.
Pellet grills tend to have some temperature swings even with the best PiD controllers and firmware due to the thermostat control and cycling of the fan.
I kind of envy the amount of Tomahawks your family gets to eat, considering I've never had one (we don't really have a dedicated butcher, just the one at the grocery store / Sam's Club / Wal-Mart etc >_>). Many pellet smokers do have a removable section of grate that's supposed to let you sear over the fire, but they're still not designed for "grilling." I'm fully with you on wanting the all-over Mailllard reaction over grill marks. That's why I love the Slow N Sear so much. A full Slow N Sear has the charcoal right underneath your steak like a caveman sear, but it's still protected by the grate so it doesn't burn up so quickly like a caveman sear does. If you take the grate off before searing to let it get cold, then the grate doesn't sear your steak, only the fire does. With an infrared thermometer I've seen fires over 1000 degrees in that thing lol.
You did a great job how ever I think KJ should keep improving where their nitch is and my thought is the pellet Joe will turn out to be a flop for them. Cooking space and price point will be the downfall, you can get a much bigger unit like say a Pitts and Spitts that blows the doors of a KJ pellet cooker even a RecTec would be a better way to go as for a pellet cooker.
This must be a long winter up there in the north. When you asked what new content we wanted, i never thought you would turn to the dark side. The second you plugged that thing in, it felt like Anniken putting on darth vaders helmet for the first time.
Hahahhaha. I feel like it's because his videos are so good, KJ is sending him stuff for free to test and showcase. Can't blame either party, smart moves. :)
i will eat my words... but I will never go team pellet. i will do some cooks, review it after finding what i like and don't like etc. but i am not switching to pellets fear not
lots of people look at this category so hopefully we get their attention with this grill, and then switch them to charcoal with all my other content where i actually get to do some of the cooking lol
My ThermoWorks smoke software would not let me take the probes past 520F - I wonder if it has to do with safe operating temps on the internal probe or electronics
James, I'm worried for you. Your backyard is being overrun with red grills. Can you maybe go into an analysis of the specific advantages and disadvantages each one might have over its siblings? Does your paid promotion disclaimer allow for that? Not implying you're biased, just not sure as to what rules you have to follow.
i won't hold back... just because its red doesn't mean i have to love it. I don't like pellet grills in general, and i can't see this changing that. I don't like that innovations like the sloroller are gone, 3 tier rack from the classic 3 are gone, accessories like the joetisserie don't fit, and lastly the price makes no sense to me personally... i would buy a classic 2 and install a controller if i wanted the automatic control vs. buying a pellet grill. but i suspect this grill isn't made for me so will try and see if it makes any sense for people bent on getting a pellet smoker
it’s a nice outdoor oven ... it competes in a segment I’m not passionate about. it won’t take over my most favourite grill even though it has some nice toys
Hey James . Love your channel . Great tips and your results look fantastic . Try to reduce the amount of times you say ‘go ahead’ . It’s a useless joining phrase . Instead of “let’s go ahead and add some charcoal” , use “let’s add some charcoal” .. Just a suggestion for better production . Cheers .
Wow, talk about ask and ye shall receive. I left a comment yesterday that I'd like to see a pellet joe video on steaks and here it is!!
I just can't get onboard the pellet grill train, I love my charcoal...the flavor, the versatility, and the heat! It's too much fun smoking on my WSM and the sear on my kettle with the slow 'n sear is too darn good to pass up. But great work and thanks for the video!
-Matt in Virginia
haha thanks Matt, lucky guess on my part 😊 I am with you, its not for me
Thank you James for pumping out all these videos on all the new KJ Gear! It’s great to see the differences and how they compare to the Classic KJ’s! Still loving the phenomenal results from my Classic 1😎 Doing a great job mate, and looking forward to what you share with us in the future👌🏽
My pleasure! This won't tempt me away from charcoal, its way to automatic for my personal preferences
This video makes me appreciate how versatile the Kamado Joe classics really are. So many BBQs are great but severely limit some cooking methods. Although I have never owned a pellet grill before, I am happy to see that Kamado Joe is able to bridge the limitations of other pellet BBQs. People can argue all day about which BBQ is best. But I say that cooking outdoors makes everybody a winner regardless of the BBQ they use.
The wood flavor you talk about makes me curious how hot smoked salmon would be on this BBQ. Your cold then hot smoked salmon set the bar VERY high.
good idea. this won’t take over for my favourite kJ product but it’s better than I thought it would be
Great video. I had various Traegers for 10 years and recently aquired the KJ3. Both critical tools to cook and have their place. You now literally have all the weapons you need!!!
and then some lol... need to start voting some off the island
Great video James! The pellet hopper looks like it could be a pain. It looks like it’s a bit clumsy to load. Does the kJ rotisserie fit on it?
its not ideal for loading pellets, there is no way to remove the pellets once they are in there.... and my favourite accessory the joetisserie does not work. I will do some more cooks before reviewing it, but this won't be my all time favourite KJ product
Thanx 4 the video. I have a Camp Chef pellet smoker that I do the reverse sear with and finish on my Napoléon grill. I also have a 6 year old KJ Classic. When I heard of the KJ pellet smoker I started looking for a good reason to sell all 3 and buy the pellet Joe. You answered all my questions, but I will personnally go with the grill grates for searing. I just hope my 22 lbs briskets will fit.😁
it might need to be propped up on some wood chunks until it shrinks.. just showed what a 14lbs one looks like on it today and it was a little snug
As someone who has a kamado joe (jr) and a pellet grill (traeger) I love both and appreciate the differences. They both have their uses and strengths. I often do the reverse part of a steak on the traeger and the sear part on the kamado joe jr.
that combo works well
I’m really curious how long you can cook once you fully load it. And is it more efficient than the other pellets smokers on the market because of the better heat retention of the ceramic?
I have a loaner Traeger coming to find out
Looking forward to that! 😁
Would be good to see that comparison for sure. I suspect the ceramics result in a more efficient cooker. I’ve cooked with Kamados, pellet grills, kettles, you name it, and when it comes to high heat versatility, nothing beats a Kamado IMO (though I will say my Rec Tec Bullseye is the most impressive high heat pellet grill I’ve owned). James, I know you’re not a fan of pellet grills (I wasn’t either), but they do certain things better than Kamados IMO (different tools for different jobs).
I have a Traeger Timberline next to my kamado and Weber grills. I wasn’t convinced in the beginning but it slowly grew on me. I see it like a kind of missing link between a gas and charcoal BBQ. The ease of gas and still the wood flavor.
I do dislike the noise and the high fuel usage compared to kamados and kettle barbecues.
@@NoskosBBQ 100% with you. I was so skeptical, now my rec tec Rt-700 is my go to for all things poultry (especially wings). I also do my steak reverse on the Rec tec and my sear on the Kamado joe classic. Best of both worlds.
Interesting. Other pellets and the extra temp would definitely be helpful. BBQr Delight is my go to, not sure what you ordered. Quick note about Grill Grates, you can turn them over and get a flat surface, rather than the dark lines. This gives full contact and useful for bacon as well.
Overall, because the heat diffuser is in the way, there is no way to get direct flame contact. This is the same limitation of Traeger and many other brands out there, which is why I jumped over to a Yoder.
The flavor is definitely different! I think few people would jump from a Kamado grill to a pellet grill. You'd really miss the flavor and the amount of smoke you get on a Kamado style grill. That's why you need both! :) There is something nice about being to get a great meal without having to start a fire and whatnot. Pellet is my weekday go to and Kamado on the weekends.
I was wondering what video you would do first and didn't disappoint. Attacked the key question right up front. Keep on grilling!
thanks, trying pizza next
@@SmokingDadBBQ man beating it up right out of the gate. I love it 😁
I can't seem to find any peach wood chunks around me .. where do you order or buy your chunks from? Thanks again for all the great vids James!
thanks, i order furtado farms wood from dicksons bbq
Great video! I was curious of it myself. Your finding fell in line with pretty much what I expected. Great grill, better at searing than the competition but pellet grills are better at smoking than grilling and not on par with charcoal if you’re wanting the best flavor and the versatility to be able to do everything
this is not going to take over my most favourite grill lol ...i am too hooked on the full flavour of live fire
james you are the man thanks for all your hard work
I appreciate that! thanks
@@SmokingDadBBQ can't wait to see what you have coming next
Another awesome video James.
I know exactly what you mean, in my case I came from a Pitboss pellet grill and going now to charcoal on the classic 3.
That is why the meat looks reddish on the outside. Completely different flavor, cleaner smoke like you just said. I believe the closer you will get is with hickory pellet, but I don’t think you will get the same flavor on a pellet than the flavor you are used to with lump charcoal.
Nothing wrong with that, just another amazing flavor you now have in your pocket.
In my opinion, Now that I have experienced both when it comes to steaks, nothing is better than charcoal. I have not smoking anything yet on my Kamado joe, and I am afraid it will be a little overwhelming, but I am sure I will get used to it.
Here is an idea, and I wonder if it even works. Can you put small charcoal pieces inside one of those cylinders where you put pellets for extra smoke ?
i just got too bags of hickory to see if that helps, but the lack of fun/involvement means this will never take over my most favourite grill
James, yet another great video! That is about as good of a sear as I’ve seen from a pellet grill. I never got great grill marks on mine even using Grill Grates; pellet grills just can’t crank out the thermal energy of other grills, and certainly nowhere near a Kamado. Thank you again for another job “well-done”!
Thanks 👍
I am thinking about getting this but my wife does not like smokey flavours. Is this just a no go? Would be interested if you find some charcoal flavoured pellets and see if that gives you the charcoal flavour and not the smoke. Keep up the great work!
that would be interesting... it actually did great on pizza (tomorrows video) as there was 0 smoke
Hey James, I don't remember if I asked you this. Your smokeware stacker you use in the Joe JR, will it fit the akorn JR? You've inspired me to buy it, as well as a 10" cast iron skillet for veggies like in your bacon wrapped tenderloin video. Just not asparagus.🤢
For reference, I discarded the cast iron stock grate and bought a 14" weber smokey joe grate (I use grillgrates when searing, so a cheap, thin-steel grate is fine). I removed the tabs so the grate sits directly on the fire bowl, making grillgrates fit perfectly., also lowering it about 2 more inches.
I sat a 3.5" candle on the middle of the grate, and an 11" dinner plate (not quite round, not quite square) on the candle. I was able to close the lid perfectly.
Should I pull the trigger? It's sitting in my cart and I'm ready to hit submit order. 🤤🤤🤤
Sorry for such a long question! I wanted to add, I'll probably buy another cheap grate, that way I can mount the stacker to grate A and use grate B for the grillgrates and just switch them out.
that would make life much easier than the screws that get gummy
@@SmokingDadBBQ Do you think it will fit based on the dimension above? There's no reviews of it online, unfortunately.
@@seasonings2taste115 it’s a guess but I can’t see how it wouldn’t
Thanks for the video James this definitely answers some of my questions for sure. I think the Pellet Joe is a good start but there are some things that would need to be worked out before I park one next to my Big Joe. I’m not necessarily a charcoal purist but if I pay that much for a pellet grill it needs to perform at the highest level to be worth it. I’ll wait to see what improvements they make on version #2...
let’s start with the SloRoller, three tier rack and space for the JoeTisserie to work 😊
G'day James and greetings from Tasmania Australia 🇦🇺 I always watch your videos and I always find something to do with my classic Joe which I haven't had long, I will say that your videos and how you prepare meat and the cooking process is very helpful , by the way your back yard looks terrific, the only negative I have with the Joe is getting parts for it and accessories takes moths or years in Tasmania. The pellet Joe looks alright I like how it has a fan and is cleaner, I would like you to cook a brisket on it, any way kind regards John
thanks John... brisket video just went live. it didn't go well lets say lol
Nice video James, good job. Keep 'em coming.
Thanks, will do!
What's the gasket on that? It's not the regular gasket used on the charcoal grills is it?
the top gasket is the same, the bottom is metal which i actually like since the dojoe won't destroy the bottom gasket
Awesome video again! I wonder if you could get the best of both worlds and use pellets for smoke over charcoal in the Classic or Big Joe? 🤔
i've found outside of cold smoking they don't work great in the classic / big joe. they either ignite or consume all the oxygen and put out the fire... but they work great for low temp cold smoking
Frodo Potter: “You have to plug it in? That’s like a kids toy.”
agreed. I prefer building my own fires
Great video as usual! James, I really want (need) some more details behind the scenes - when Kamado Joe provided the new unit, where is the unbox/tech review, is it only temporary with you or you will feed us with more videos cooking on Pellet Joe.
i have the unboxing video here if you're interested - ua-cam.com/video/SF9n9c6TzfM/v-deo.html
Next video will be trying a pizza at high heat with the DoJoe (tomorrow am goes live)
I like to wait until i have lots of cooks before doing a review so that i can form my own opinions good and bad of something... for example if I reviewed the JoeTisserie after my first cook i would say it was not worth the money. its now become one of my favourite accessories
@@SmokingDadBBQ massive thanks!
Man that looks like a fun cook intriguing had to use the sear sauce but completely understandable and definitely beats other pellet on overall temp. Will be interesting to see if pellets were problem also recommend post oak pellets for next run. Great job as always sir!
Right on. will try some oak pellets
For many years now I’ve wanted a BGE - I saw them in an ACE and was basically sold on the concept of Kamado cooking. Wallet couldn’t accommodate then, and frankly, barely can now. Because of your videos, and Setlerz, I decided on team Joe. Awaiting a Joe jr. (strictly because of your beef rib vid) delivery so keep those videos up. If you can, include the recipe (time/temp/lump load/wood quantity/type, internal temp.../all the rest) in your vid description. I’ve looked when preparing to re-create and find myself having to rewatch to get the steps. Might be the goal, but as an avid watcher I just want the details sometimes. Great vid tonight w/mancave... See if KJ will send you a Joe Pro - there are NO videos covering them. You’re complicit indirectly for me getting that one too... Cheers! 🍻
haha I do love the pro Joe. slick for sure, and congrats on the Joe Jr. thanks for hanging out on the live
Hi James, great educational video on the KJP smoker ! So would a brisket be in the near future on Kamado Joe Pellet Smoker and if so I hope you use post oak , I'd love to know how that would taste . I'm looking to do post oak in May on the Kamado Big Joe in May when we move into our new house . Keep up the great job pit master James !
Spring is near, no worries ! Were looking at low 60 Farenheit in NJ next week , my brother in law has been taking about firing up his Webet Kettle with my think boneless pork chop I cut from work .
Stay safe and keep on smoking !
Brad .
thanks Brad, hope you were able to fire it up. Just shared a brisket video today on it.... lets say it didn't go well
@@SmokingDadBBQ no worries James, I'm sure you will fine tune it to a T . I did catch your video and a good lesson for all was learned .
Thank you James .
Brad .
Definitely less 'exciting' than charcoal but looks like a super easy road to great results. My better half doesn't like the charcoal flavour - I wonder if this would be a good future choice to supplement the Joe Jr when my full size gas grill dies?
its less flavourful for sure... its better than a gas oven / bbq, but falls short of what my personal taste buds enjoy. I did a pizza (tomorrows video) and it was better than pizzas i've done with bold charcoal that impart some smoke on the bread
Scott, if you are looking for something with low/no smoke flavor a pellet grill would be great for you. People tend to think that the food will have a wood-smoked taste, but that has not been my experience. The wood provides heat, but very little smokiness; this is why many pellet cooks supplement their cooks with smoke tubes. Good luck to you!
In future videos, would it be possible to get a surface temperature of the cast iron/soap stone with a infrared gun? I think it would help us produce consistent results knowing what a good surface temperature for searing would be.
good idea. I should invest in one of those
I’m waiting for my KJPS to come in another 3 weeks left. One of the things I’m looking forward to reviewing myself is the difference between pellet brands. I’ve narrowed it down from several brands to BBQ delight, Lumber Jack, and CookinPellets perfect mix. It seems like you sorted out your issue with the grill and high temp. Do you know if the Joetiserrie will work on this grill. The salesperson that I talked to didn’t seem like he knew anything, and didn’t even know that it can sear at a high temp.
Glad you started reviewing the KJ Pellet smoker, would love to see more videos I’m getting into making cooking videos myself. Hope to make as good similar style videos as you have.
one of the disappointments outside of not having new innovations like the sloroller, the three tier rack etc.... is that great accessories like the JoeTisserie don't fit / work
Thats awesome, my only regret is not starting earlier
@@SmokingDadBBQ thanks for the answer with the joetisserie, may have to get a charcoal version later. My only fear with the pellet grill is it’s 18” size as it’s my first non gas grill. Any thoughts if they will make a 24” pellet version in the future. Will you make a video covering pros and cons to all the Kamado Joe’s since you have so many. Maybe also rank them in terms of which you’d buy first if you were just starting out.
@@CossackM3 Hey Andrei, when I had a pellet grill the Cookin Pellets were about the best I found. Just a personal preference, best of luck to you!
Gourmet Blend of Maple, Hickory and Cherry from Traeger was my favourite when i had my Traeger 575 Pellet Grill. I really liked it on beef jerky.
good to know. thanks
I have a question about the joetisserie. Will it fit the pellet Joe ?
sadly no... too bad as it is one of my favourite accessories
Are you a Kamari dealer by chance? I’m envious of the variety of their products you have to work with. I have a Joe Jr and love it. Really enjoy your channel.
you'd think so, but nope.... besides who would want to make money from selling this ...... thats not a bad idea though lol
thanks so much... sadly don't make any money from KJ sales unless its an amazon link.
Do the reverse sear function using the Pellet Joe for the smoking, and the Jnr or Classic for the high heat sear. Best of both worlds. Great channel James ! I can't afford to have that flexibility but you can :)
they sent this to me. I wouldn’t personally buy a pellet. I would buy a classic and iKamand
Hi Smoking Dad! After watching your videos, I am now determined to buy a kamado joe for myself and my family. However, I find it hard to find one here in Ontario. Mind to let me know where I can order one here in Canada
they are hard to find, where are you in on? email at smokingdadbbq@gmail.com and I can pass on some names
I have a question about the kettle joe. can you tell me if the soapstone for the big joe fits on it or the classic. thank you
sorry for the the delay. tried it and does not work
James, I think I’ve heard that the Pellet Joe is programmed not to allow temps to get too far past 600 for safety. It may have cut off the fan for a while until the temperature dropped back below 600. Check the manual. I suspect that’s the case.
that would make sense .. but I did get 616 on today’s pizza video with fresh pellets
@@SmokingDadBBQ yeah, 616 no doubt. I’m thinking the cut out point is around 650. I’ll watch the pizza video right after breakfast.😉
Pellet grills tend to have some temperature swings even with the best PiD controllers and firmware due to the thermostat control and cycling of the fan.
I am curious how big is the hopper and how long does it last on a low and slow cook.
it will apparently hold 10lbs and run for 14hours
Try a mix of charcoal pellets and your favourite wood pellets. I like a competition blend mixed with the charcoal
that is a great idea
I had no idea charcoal pellets existed, how interesting
Yea.. the smoke profile is much cleaner than anything else. Try a whole chicken on it. I prefer poultry on the pellet grill over anything else I have.
i have JD Jax, Traeger Hickory and a local blend (sugar maple)... which would you grab for chicken?
@@SmokingDadBBQ the traeger hickory
Pit Boss makes charcoal pellets. Maybe you can give those a try.
nice. just got some JD Jaxx, and two bags of traeger hickory along with some local ones to see if they do better
I kind of envy the amount of Tomahawks your family gets to eat, considering I've never had one (we don't really have a dedicated butcher, just the one at the grocery store / Sam's Club / Wal-Mart etc >_>).
Many pellet smokers do have a removable section of grate that's supposed to let you sear over the fire, but they're still not designed for "grilling."
I'm fully with you on wanting the all-over Mailllard reaction over grill marks. That's why I love the Slow N Sear so much. A full Slow N Sear has the charcoal right underneath your steak like a caveman sear, but it's still protected by the grate so it doesn't burn up so quickly like a caveman sear does. If you take the grate off before searing to let it get cold, then the grate doesn't sear your steak, only the fire does. With an infrared thermometer I've seen fires over 1000 degrees in that thing lol.
@Jersey City VA. I'm just in a rural area.
you're making me want steak again with that description lol
There are companies that make a charcoal pellet. Try mixing some of those pellets in with your other pellets and try it
just got some JD Jaxx, and two bags of traeger hickory along with some local ones to see if they do better
Great looking steak, and loving the old school 80's tune as well. 🥩🕺👍🏻
haha thanks Ken
Another great video!
Thanks again!
Keep up the great work
Thanks, will do!
You did a great job how ever I think KJ should keep improving where their nitch is and my thought is the pellet Joe will turn out to be a flop for them.
Cooking space and price point will be the downfall, you can get a much bigger unit like say a Pitts and Spitts that blows the doors of a KJ pellet cooker even a RecTec would be a better way to go as for a pellet cooker.
i can't see myself falling in love with it... it did fine but they were my least involving / enjoyable cooks from recent memory
We made Misho Sauce and cooked salmon on the Pellet Joe using the soapstone - it was amazing
sounds incredible
I wonder if it can do a whole brisket with a full bin of pellets without adding more
not sure. I think it’s only about 14 hours on a full bin
Great video
Thanks!
This must be a long winter up there in the north.
When you asked what new content we wanted, i never thought you would turn to the dark side.
The second you plugged that thing in, it felt like Anniken putting on darth vaders helmet for the first time.
Hahahhaha. I feel like it's because his videos are so good, KJ is sending him stuff for free to test and showcase. Can't blame either party, smart moves. :)
i will eat my words... but I will never go team pellet. i will do some cooks, review it after finding what i like and don't like etc. but i am not switching to pellets fear not
lots of people look at this category so hopefully we get their attention with this grill, and then switch them to charcoal with all my other content where i actually get to do some of the cooking lol
@@SmokingDadBBQ I guess we will just look back at this like it was your "experimental college years". :-)
@@Boatsidebbq hahaha exactly
My ThermoWorks smoke software would not let me take the probes past 520F - I wonder if it has to do with safe operating temps on the internal probe or electronics
I use Smoke with Billows on a Classic III and that was where it wouldn’t let me set temp past that level
thats pretty common for probes to not like temps above 500. i didn't leave the internal one in for the sear
You experienced wood fired flavor vs charcoal flavor. It is quite the different flavor profile.
for sure... it did great on pizza last night, arguably better.. but the steak was lacking flavour for me
@@SmokingDadBBQ I had a pellet grill before I got my KJs. I generally used a heavier smoking pellet. I prefer a steak on the KJ though.
You need to do a feature on that outdoor fireplace.
haha it used to be wood... but now its gas so i don't cook on it.
I still want to see how it looks! Looks like a nice yard feature.
Agree with the black lines. Hate it, just tastes burnt to me.
yes exactly!
James, I'm worried for you. Your backyard is being overrun with red grills. Can you maybe go into an analysis of the specific advantages and disadvantages each one might have over its siblings? Does your paid promotion disclaimer allow for that? Not implying you're biased, just not sure as to what rules you have to follow.
i won't hold back... just because its red doesn't mean i have to love it. I don't like pellet grills in general, and i can't see this changing that. I don't like that innovations like the sloroller are gone, 3 tier rack from the classic 3 are gone, accessories like the joetisserie don't fit, and lastly the price makes no sense to me personally... i would buy a classic 2 and install a controller if i wanted the automatic control vs. buying a pellet grill. but i suspect this grill isn't made for me so will try and see if it makes any sense for people bent on getting a pellet smoker
charcoal grill - king of ability, pellet - king of conveninece
well said
Perfect cuisson🙌
thanks, cheers
there is literally zero smoke coming off of that thing.... not sure if i'm sold.
it’s a nice outdoor oven ... it competes in a segment I’m not passionate about. it won’t take over my most favourite grill even though it has some nice toys
Hey James . Love your channel . Great tips and your results look fantastic . Try to reduce the amount of times you say ‘go ahead’ . It’s a useless joining phrase . Instead of “let’s go ahead and add some charcoal” , use “let’s add some charcoal” .. Just a suggestion for better production . Cheers .
Thanks for the tip!
FYI - searing steak in fire like that is known to cause cancer.
if you burn it yes, open fire on its own resulting in a good crust is not a concern
Are you allowed to sell that and use the money on big block? Lol
now that’s an idea
You talked way too much you need to grill more instead of talking all the time
ok