5lbs of wings on the Kamado Joe Jr? Chicken wing capacity stress test on the Kamado Joe Jr.
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- Опубліковано 26 лип 2024
- Everyone loves chicken wings, but what if you have Kamado Joe's smallest offering the Kamado Joe Jr.... can you still manage to cook enough wings all at once to feed more than a few people? To find out, we attempted to load up our Kamado Joe Jr with 5lbs of wings to see if the Kamado Joe Jr can turn out some awesome wings using the smokeware grate stacker accessory (save 10% code below)
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Well sir, right off the bat i love that you include the errors in your videos. the idea that every cook comes out perfect is just fiction.
However we all know those six burned because you switched from red to blue flannel.
Literally laughing out loud
LOL!!
I was just about to make the same comment. Excellent video, love the honesty! Keep them coming.
i guess I am kind of randomly asking but do anybody know a good site to watch newly released series online ?
@Atlas Nikolai flixportal
Well, looks like I have another accessory to buy for the Joe jr. lol. Thanks for giving the Joe Jr some love!
You bet! Love my jr
I love how you explain the 3 different types of heat to cook with using a Kamado style grill. Excellent tips right there! Add in all the actual cooking advice, plus explaining things why things went wrong, and THIS is why I LOVE your channel! Keep bringing us these awesome videos!
P.S. I just ordered a pair of this sweet gloves from your Amazon page. Can't wait to try them out this weekend.
Thanks for watching! Hope you like the gloves as much as I do
James thanks for all your videos. Just got my classic III this week and that decision was based on your very informative channel. Thanks again brother!
Glad to help. Congrats Todd on your new Classic
Another great video. Love the challenges! Just cooked my first wings on my Classic last night. They were good but could have been better. Watching your videos for inspiration, so Thanks!
Good stuff! Keep at it the reps really help dial it in
Perfect timing James! As this is what I am doing tonight. Echoing others keep the great videos coming.
Rock on! Thanks so much
I recently discovered your channel and appreciate the honesty. What I liked about this video the most was you used the Joe Jr. While I would like to have a Big Joe. It's currently not in the budget. But a Joe Jr. now is seeing I can get 5lbs. of wings on there. Thank you
I appreciate that!
Great video, super fun! I just got a Joe JR too, even though I have 5 other grills 😂. Keep up the amazing content. I have learned a lot about bbq from you!
Awesome! Thank you!
More great content. Please keep it honest and real as you are doing. As others have said, not every cook will be perfect. Not everything will be the best ever. What many of us are interested in is new ideas to use our kit and pushing the boundaries. Yes for perfect wings you wouldn't be doing all those on the Jr, but thats not the point. A video like this shows what is possible for people starting out in Kamados with a Jr first, or perhaps someone like me who might take the Jr to a group picnic or party. Keep bbqing!
awesome thanks 🙏 will do
Another great video. Super down to earth and honest about your mistakes. The mistakes are actually very important to discuss because that is how we humans learn. I just bought a KJ Big Joe and I have never cooked on a kamado cooker before so your channel is very helpful. Also nice to see a fellow Ontarion braving the cold while grilling!
I appreciate that! Thanks and keep firing it up
Hello Smoking Dad,
I hope you are doing great and have been cooking some good food. Last night I cooked three 2.5 lb about 2.5 " thick cowboy ribeye steaks on the Kamado Joe Junior. I wasn't sure if the Joe Jr. was going to be able to handle it or me on such a small grill but they turned out great. This little fella is amazing: very fuel efficient and above all very easy to clean which is the main reason I bought it (of course I was influence by your posts of the Joe Junior). This morning it only took me 5 minutes to clean. I also have a Blaze Aluminum Kamado which is a pain the back roast to clean because I like to keep it as clean as new. Thanks for all your reviews and keep the good work.
Super made looks fantastic👍👍
Thank you! Cheers!
Yeah. It happened to me too. I used double stack from smoking ware. I cooked chicken with no social distancing as well. Few days later for other cook, I found out two wings stuck on thermal meter. YES, It caused error reading. lol
hahah need a shorter probe I think
Went through your entire playlist on the joe junior and pulled trigger on one. Currently cook on a traeger and Webber, looking forward to getting to cook on a kamado style cooker.
fantastic. Hope you enjoy. great lineup you have
I'd swear you can see my browser history, trying to convince myself I NEED a KJ Jr as an entry into the ceramic arena, you are currently doing nothing to discourage me :) thank you.
haha thanks Mike... and I think you should get that sweater you’ve been looking at 😂
@@SmokingDadBBQ 😆😆😆
Mine is on the way. James sold me…
I love my kamado jnr great video 😁😁👍🔥🔥🔥🔥
Thanks 👍
Great video as always! If you want to do indirect with the two level smokeware setup I'd recommend the Ceramic Grill Store's Woo Ring which sits a bit lower on the fire ring. With careful centering of the upper level you should be able to avoid the temperature probe.
Great suggestion! I never would have thought about the PS Woo sitting lower so that I could retain the heat deflector and use the grid extender
Thanks for the suggestion. have you got a link to this product ?
Thanks for the suggestion. have you got a link to this product ?
Thanks!
Thank you. Cheers
You gotta flip the wings. It's a must.
Great stuff sir, great topic. 6 wing loss does hurt though!
we shed a tear for our fallen wings lol ... do you have one of these extenders for your MiniMax? works just as well on there
@@SmokingDadBBQ I do not but I can definitely see where it would come in handy.
Just curious, why turn the accessory rack upside down? Just purchased a 10 inch grid and don’t see a big difference one way or the other but haven’t cooked yet
For the joe jr, if I’m not trying to maximize wing capacity and use the stock set up. Do you recommend using a heat deflector then because it will have space or do you still like cooking direct for wings
indirect for wings works great, 450f-500f if you're careful makes a great wing
James, love your content! Hope you have time for a quick question. I have narrowed down my Kamado search to the Kamado Joe brand but I am not sure if the Big Joe is worth the additional money from the Classic Joe. You own both, for someone who is in the market and is only going to buy one, which do you recommend? Thanks.
i hear you... this is advice for me, myself based on what I like lol... IF i had to get rid of all my grills and I could only have one for the next decade, the big joe would be it.... I would even take a Big Joe 2 for practically the same money as a Kamado Joe Classic 3. This is because (1) the big joe is not near as much of a charcoal pig I thought it would be (2) accessories make way more sense (i.e. JoeTisserie can spin two birds at once vs. one, the Soapstone or any half moon is way more usable than the classic size where an accessory thats half the size of the classic gets cramped fast etc.) (3) it can do your main dish and side dishes with space and temp zones more easily and lastly (4) the unexpected large cook like a brisket is a breeze. I owned the 18' size Kamado for over a decade before using the big joe and I wish I hadn't been such a snob about it earlier... the classic is an amazing grill that technically can do everything you can imagine throwing at it, but for me... I prefer the big joe
That helps a ton! Last one! You said that your preference would be Big Joe 2 over Classic 3. In your opinion, are the upgrades in the Big Joe 3 worth the additional money over the Big Joe 2?
Hi James, I bought a Jr last month and got the smokeware double grate and I feel like there’s something different with my grill. It looks like my grate is lower then yours so I can use the double grate with the deflector plate. I see in your video that when you put the grate in, it looks like it sits a little above the border, mine is just a little lower than the border of the grill. I don’t know if they changed the thickness of the fire ring or maybe the support for the grate and deflector
Great to hear! jealous of this
Question about your smoke ware cap... how often do you clean it? It got cold here today and I went to turn the vent and the whole chimney turned. I realized then there was a lot of grease probably make this happen coupled with the cold weather contraction. Thanks and enjoy all the vids!
I don’t clean it often but that’s more because it’s in the junior. larger and fattier cuts like pork and brisket tend to gum things up faster and more often I use the bigger brothers for those types of cooks
@@SmokingDadBBQ yeah... I grilled some sausage the other day and that REALLY seemed to gum it up haha
@@iceman8801 anytime there is fat / grease burning that speeds up the needing to clean it. The SmokeWare cap can go in the dishwasher
My wife and I were just talking about how many wings we could fit on the jr! Guess I’m spending more money on my Jr now lol..
haha cheers
Hi there James, awesome video's.
have you replaced the original top vent by another one? Does the KJ Tower vent fit the junior? The Kamado Joe sear plate, how do you get this out of the junior once its on? It looks very tight and finally, would you be able to give us your advice on what extra's you would buy for junior, like charcoal basket etc? Many thanx i enjoy and learn a lot from your video's BR
the Kontrol tower doesn’t fit. the SmokeWare large big green egg with the gasket for the jr is what I am using to make it fit. the ash tool is how I remove the sear plate as you can hook it on the grid snd lift out easily. basket i 100% recommend for the jr
@@SmokingDadBBQ is the smoke ware vent better then the one that comes with the junior itself? Thanx
@@joeri3173 it’s not better but it adds rain protection and doesn’t move when you open the dome which is nice
I really didn't think all those would fit. When I saw how packed it was, I was worried that the convection and high level of moisture would not crispen the skin at all. Boy was I surprised to see the final result on the wings. It must have been the infrared heat that took care of that.
When the wings go back on the grill to set the sauce, is the spice reduced at all?
it’s a powerful source of heat / cooking for sure
yes I find it gets sweeter when going back onto the grill. cuts some of the raw spice
Hi James…..the two cooking grate for the Joe Junior that you used for the wings cook, can you provide a link for the supplier…..I can’t find this kit here in the UK.
Love the videos 😊👍
i know a few folks who emailed them and were able to work out reasonable shipping internationally
Hi James….thank you for the reply, I can’t see a link or e-mail address for the supplier of the two tier cooking grate you used for the wings?
@@duncandavis2369 smokeware.com/pages/shipping-and-returns
@@SmokingDadBBQ thanks James, very much appreciated 👍.
Could I ask you where in Canada you are located, I spent a fair amount of time in Edmonton, Alberta as a kid…..you seem to have the typical winter weather we had there.
how often do you have to replace/repair your grates and accessories? a video on all your accessories and gadgets would be awesome..
good idea
How are you not working for KJ yet? Love you context even though I get lost in it for hours 😂
lol
How do you connect the Smokeware Shield on the KJ Jr, i've bought one, not sure about what to do with the KJ Jr gasket, remove it or leave it on and how does the Smokeware Gasket go on, which side up? and does it rest on the KJ or Smokeware felt gasket or does it go all the way down to the base of the KJ Jr chimney? Thanks
you remove the felt and use the gasket
@@SmokingDadBBQ the original KJ Jr Gasket is a bear to get off, is it ok to leave it on and use the gasket that comes with the SS Cap as well? i tried removing the KJ gasket, only the top layer came off, it is still glued to the KJ surface, however the rubber gasket will now go down over the KJ gasket ..... do you have any suggestions on how to get the KJ gasket off if you feel it has to be removed completely ..... thanks for the help
Quick question for you. I live nearby, and wondered where you purchased your Big Joe BBQ, I'm looking to upgrade and would appreciate your input.
i am so lucky... they actually sent me the big joe last year gratis
dickson bbq ships i think out our way... otherwise you have chadwicks, bbq galore etc. to pick from. send me an email for more ideas
@@SmokingDadBBQ your email address please.
@@rickedwards1048 smokingdadbbq@gmail
I see you have a chimney vent cap for the Joe Jr. I have looked online and can't find one specifically for the Jr. Will one for the Classic Joe work?
here is the one with the gasket for the jr. i also get a save 10% link / code pasted below
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SMOKEWARE (SAVE 10% code: “SDBBQ” works site wide)
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JR Vent cap - bit.ly/JoeJrSSCap (more air, no rain)
@@SmokingDadBBQ Thanks a ton. Also, I tried the wings on my Joe Jr. yesterday and had the opposite problem that you did. I got the Joe up to temperature and spread the coals around. I was only using the single rack so I installed the deflector stone and catch pan along with the rack and let the grill come back up to temperature before putting the wings on. When I loaded the wings, the temperature dropped back to around 275 F and only got back to just over 300 F. I had the top and bottom vent both wide open. Before the wings got close to being done the temperature started dropping and I had to finish the wings on the gas grill. I am still new to the game so I guess I will eventually get it figured out. I do love your videos and all the good advice you provide. Thanks and keep telling us how to do it.
@@GopherM do you have a charcoal basket? What fuel were you using?
@@SmokingDadBBQ Yes, I do have the basket. I went out and got the Fogo lump coal you suggested and cleaned out all the old remaining coals and cleaned everything out of the ash bin before reloading. I think that if I had left the deflector out it would have worked fine. This is only about my 4 time cooking on the Joe Jr. so I am still on a learning curve. I did notice a very big difference in the smokey taste between the hickory lump charcoal and the Fogo oak and agree with your family.
No daisey wheel? What upgrade is that?
it’s the SmokeWare vent cap ... no more moving settings when you open the dome and rain proof
Could you recommend a good set of BBQ utensils?
i don't have a set i would recommend.. mine bend/break so i just pick up whatever i need on sale which is maybe the problem
@@SmokingDadBBQ Same issue here. Attempted to replicate your Keto smash burgers and the spatula snapped.
Hi James……do you still answer comments/questions, I have posted a couple but they seem to disappear after posting? Thanks.
I try to stay on top of them best I can, will keep an eye out.
So after the 20min mark, you’re hitting 165 give or take, or are they supposed to hit temp after the flip which didn’t happen? After the flip was supposed to happen, how much additional time was cited in the recipe?
If you’re also adding another 10mins for the sauce to rack, wouldn’t they end up at something close to like, 200f? Asking for clarity, there isn’t a recipe attached to reference. Thanks James!
Thanks, I use times as a general marker for guidance but it never comes down to on the button as each cook has different variables like your temp, the food itself, was it put on cold, room temp etc. these factors can significantly alter the timeline so I use the time marks as a general rule of thumb but suggest using something like a thermapen or instant read thermometer that you have to spot check the wings and adjust your game plan and timing based off that. I just got the new IR pen which is the same MK4 that i have a few off but with and IR gun built in for checking surface temps... crazy handy - www.thermoworks.com?tw=SDBBQ
Yup, for sure. I use the Thermapen One. Just wanted to see if you were hitting temp before your flip because if that’s the case, dialing back to an initial ten minutes and then flipping and going an additional ten minutes may well be the better choice for my next cook. I think I’ll go with a 20min-flip-20min-baste-10min target and see where I end up. Thanks!
I bought the Kamado Joe Jr. and it is VERY difficult to get it to high temperature and get it to stay there. I managed chicken really well now, also did some terrific burgers. Then tried bread (which is supposed to work - I am not a novice at bread baking). I did quick bread since I wanted to see how to manage the temperature and not waste too much time and effort, in a cast iron pot, outside the pot, higher, lower, with reflector plate, without it - tried 4 times and so far, it comes out either too pale or woefully burnt at the bottom, and, outside a pot, too smoky tasting. There are no usable videos on baking bread in a KJJ - maybe too difficult for you guys???
Can you smoke a 3 or 4 bone ribeye roast in the JR?
100%, it for sure fits the 3 bone
I find that every time I do chicken thighs with direct heat I can't avoid getting a charcoal taste. To be clear, this is not a smoke flavor it is charcoal. I have a feeling it is the fat drippings burning and flavoring the chicken, but you don't seem to be complaining about it so I don't know what I'm doing wrong.
i am likely used too / like some charcoal flavour but this prompts some questions. what fuel are you using? how much and how clean is the fire? a small fire burning cleanly will help reduce the charcoal taste almost completely... and fuel like Fogo for example is night and day on chicken less likely to taste charcoal like than Jealous devil does.... its just got a bolder taste that doesnt always work for poultry or fish etc
First of all take nut off of your thermometer and wrap the stem in tin foil so you can adjust it in and out to fit your cook. Second make your own top grill using carriage bolts or ready rod that you can adjust up and down to fit what you are cooking. It is then possible to use your heat deflector and another 13" grid on top the OEM grid, there is plenty of room for wings and other low profile food.. I take the nut off of all of my komodo grills for the extra room and so I can turn them so the desired grill temp is facing straight up which makes it easy to check even from a distance.
nice tip on the adjustable probe depth
Hi can you smoke pork ribs with that set up
this is how I do my ribs on the jr - ua-cam.com/video/D7ym4HnQXfY/v-deo.html
James I too like your content. If you are still accepting suggestions, I offer the following. (1) a series on the choice and practical use of smoking woods. It would be useful to be skilled enough to potentially choose alternatives (or not). (2) a veggie cooking series. While I could happily have meat alone, it would be easier for me to justify a kamodo grill if I could make the case for superior veggie dishes as well as proteins. (3) a seafood cooking series. My spouse loves all different kinds of fish. Soapstone cooking? Thanks!
I would also recommend a series and possible sources of supply for good smoking wood!
sounds good
you got it. will work on that for spring
5lbs is enough to share ... wink wink
hahah hint received
Lol. No social distancing for chicken
hahah thanks Steven
I was thinking that you would have trouble getting crispy skin with the wings packed so tightly together. Water vapor coming off the cooking wings will tend to steam the adjacent wings, I would think, rather than allow the adjacent wings to roast. I didn't taste them, however, but I suspect that the skin wasn't as crisp as it could have been with more liberal spacing between them.
they were pretty good... not soggy but also not top 3 by any sense of the imagination. this makes a lot of sense as to why they fell short
great stuff, however way too much talk in general of all your videos , i would cut it down 5-8 minutes.
ok
The amount of chicken you left on those wings 🚩🚩🚩🚩 you can’t be trusted.
Lol that’s just me trying to avoid nom nom nom mode on camera