To help with the Classic III, go to your hardware store and buy two 1/4-20 1/4 inch stainless steel hex head screws and replace the butterfly screws with them. With this simple substitution you will never have to worry about damage to your joetisserie sides. Also, with the hex-head screws, buy an allen wrench to match the heads of the screws and you will be able to chinch the screws tightly.
James, you’ve taught me everything I know about my K-Joe! How about a video on cleaning all these accessories? Soapstone, Slow Roller, and the evil wing basket for the Joetissorie…
Thanks very much for this video and taking the painstaking time to document your journey. I've emulated many of your videos (pork ribs, dino ribs, brisket, pulled pork, leg of lamb, and more) on my big Joe and I'm a close neighbor of yours to boot! (Stouffville, ON). This is one of my family's fan favorites. I use a different rub with 2 parts Chinese BBQ seasoning to 1 part Lawry's, and 1 part diamond Crystal Kosher salt, and 2 parts fresh grinded black pepper, and 1 part msg. My family and guests have loved it. Thank you again
I have this exact setup - it is fantastic. I have a package of Costco wings dry brining right now :). To help with clean up - spray your basket with some PAM -- makes cleaning MUCH easier. I usually put the fire near the back of the firebox and keep the front clear (using the divider). This gives a lot of air circulation with the vent in the front, fire in the back. I do mine @400F for 1hr, baste then put on the grill grates at 500+ for 5 mins a side (approximate). Wings on the Kamado are soooo flippin' good. Try an Asian inspired base of soy sauce, brown sugar, garlic powder, and ginger. Greetings from eastern Canada as well buddy.
Do you find it beneficial to oil the basket before cooking to help limit clean-up? Also - no need to put oil on the wings? Love the videos! Thank you, James!
I am new to Kamado Joe. Did the wings today using this method. Juicy inside, crispy skins, a bit of smoke - finger licking good! Interesting observation is that buffalo sauce lost a lot of its spiciness after 10 min on the open flame, so tossing wings in some more sauce is needed if you like it spicy. Can't wait to move on to St. Louis ribs next
Nice video, I do similar but got the webber mesh basket after the napoleon and like it better. Real nice for all kinds of things like seafood boil and stone crab on the rotisserie. Even put ribs in there tied to the sides. Oh 2 whole cornish Hens then fill the rest of the basket with red potatoes, corn& garlic cloves. The possibilities go on and on if you love veggies as much as I do.
I picked up the basket today. Now I’m going to get the joetisserie!! Thanks for the video, inspiration and ideas! But I’m gonna try Kosmo’s dirty bird hot on mine!
Awesome looking wings..I will definitely try this! 😍 As a video suggestion you might want to consider an accessories run down..just from the MEATER, gloves, pans etc. Basically anything you use bought external to the base accessories that come with the Joe and why you use them. It might give viewers a heads up on buying something they initially didn’t even know they needed! I have the Thermapen and also have the MEATER+ now on order after noticing it in your videos and looking up reviews. It looks great for steaks! Appreciation for the time and effort put into your videos! Really motivational work!
Smoking Dad BBQ you might want to send a link to the video of the companies and products involved. You may get future products free of charge for review purposes! Win win!
Very very nice looking chicken wings, I've never seen a Kamado Joe but I sure would like to cook with one, and you have two! Honestly, looked great and what a great piece of kit to cook with, thanks very much.
Love the video! Doing research while my wings are dry brining. Do you have a link for your Milwaukee high heat gloves? I searched their site and I don't see any that look like yours.
My wife's favorite accessory, the Napoleon basket. I used it twice so far but never used this technique. I will try it next time. Also I learned a lot about handling the basket. I was doing it with the wrong gloves... ouch! Any advice about cleaning the basket? Thanks again!
I’m cooking these right now but have a question. For the second half of the cook (the open flame part) do you upon up the bottom vents all the way or leave them the same for both parts?
Hi-This is another great video, and the tip to let the cooker really heat up is spot on. Last time I made wings I didn't do that with the PK and the skin never crisped up. Also great advice on internal temp on wings.
Hi James, really cool video again! 👌 I would like to take the opportunity to ask you for a tip on the first use of the kamado joe. My first kamado joe is being delivered next Tuesday. Very exited! 😃 Your video’s helpt me decide on kamado joe in stead of BGE. What are your experiences with first time use and the temperature. Do I have to take it slow the first couple of cooks, or can is just fire away from the start? Would appreciate your advise. Thanks! Nils
congratulations. it is not officially required any more but I still like to do a break in burn. 400f for 30 min and then shut off and leave latched for 24 hours. then you are good to go. I’ve always done this on the chance it helps the gasket seal to the Kamado better. after the break in and when the grill is not in use I leave it un latched
Lee Evans that’s so good for so many types of cooking but generally for brisket you want radiant convection heat vs a direct source. Might be something to try this summer though to find out
Great video! I never thought of putting the wings back on after sauced. I noticed that your wings went directly in the basket without being tossed in oil first. Have you tried coating them in oil before and if so, is there a preference to adding them straight out of the basket?
That basket is nice. Does a great job with the wings, I use a small amount of baking powder mixed into the rub before applying to wings, I find that the chemical reaction causes skin to get crisp.
Smoking Dad BBQ . I use 2 tablespoons baking powder, to 1 tablespoon kosher salt, 1 tsp fresh ground black pepper, 1 tsp smoked paprika and mix throughly and use per 1.13 kg of wings,
Great video! Quick question, I've noticed you leave the lid to your KJ's cracked open when not in use. Do you leave them like this all the time? Possibly to prevent mold? Can you please explain? I just got mine a few weeks ago, not sure if this is common practice.
Stanley Bauer thanks Stanley. Yes I read it somewhere in the Kamado joe site that it helps extend the gasket life to not leave it clamped all the time. So the next day after a cook I unlatch it once the grill is cold
@@SmokingDadBBQ still debating on making the switch from my Pit Boss Pellet to the Big Joe 3. I like the pellets, but the quality of the unit just isn't there like the Kamado Joe. I want something I can build an outdoor set up around and know it'll last.
James - I love your videos! I am going to try this tonight. I am trying to plan timing...just want to confirm...you got those 180 temps after only 15 minutes at 450 with dome closed? And then did the 15 minutes open and 10 min with sauce? Just asking because a lot of other youtube videos the guys seem to be doing it the same rotisserie setup for 60 minutes at 400.
no way they take 60min... i did them last week, 15min in the basket and they were cooked... but i finished in sauce on the grill (installed grates) to finish crisping them up
@@SmokingDadBBQ Perfect - thank you! I have followed your recommendations on other youtube videos and you have never led me astray. (btw bought the meater+ at your recommendation and I LOVE it!)
Well I now know what ravenous wolves devouring dinner look like. 🤣😃🤣. My 3 sons loved these...definitely going to make these many more times in the future- and so easy! Loved not having to deal with flipping 48 wings!
Thanks Mario. This is the Napolean grill basket, I put an amazon affiliate link in the description so you can find it (not that you have to buy from there but so you have the exact one)
Those wings look fantastic. Pretty much the same way I do them. We also dredge in a little baking powder and let sit in the fridge uncovered for about 8 hours. Please do some baby back ribs. I can’t for the life of me get they right, no matter which method I use.
Smoking Dad BBQ is it dishwasher safe? Also that is a classic you have it on correct? The fit looks a little tight. I own an old school classic. I would love to upgrade to one of the newer models but I just cant justify the cost. My OG KJ is still cooking along just great.
Char Griller thanks good question. Yes it is dishwasher safe but it needs a scour pad scrub first to come clean but then we do throw it in. Yes it just fits, I have to leave the screws lose so they don’t hit the sides
Smoking Dad BBQ thanks again for the video. I see a basket in my future. Check out my channel. I have a few JoeTisserie cooks on there as well. I did a tri tip spin a week or so ago. I will be seeing you around the YT.
To help with the Classic III, go to your hardware store and buy two 1/4-20 1/4 inch stainless steel hex head screws and replace the butterfly screws with them. With this simple substitution you will never have to worry about damage to your joetisserie sides. Also, with the hex-head screws, buy an allen wrench to match the heads of the screws and you will be able to chinch the screws tightly.
James, you’ve taught me everything I know about my K-Joe! How about a video on cleaning all these accessories? Soapstone, Slow Roller, and the evil wing basket for the Joetissorie…
good idea
Thanks very much for this video and taking the painstaking time to document your journey. I've emulated many of your videos (pork ribs, dino ribs, brisket, pulled pork, leg of lamb, and more) on my big Joe and I'm a close neighbor of yours to boot! (Stouffville, ON). This is one of my family's fan favorites. I use a different rub with 2 parts Chinese BBQ seasoning to 1 part Lawry's, and 1 part diamond Crystal Kosher salt, and 2 parts fresh grinded black pepper, and 1 part msg. My family and guests have loved it. Thank you again
glad you're enjoying the content!
I made these for Father's Day, and they were amazing. Great tip about saucing then tossing them back in the basket for caramelizing.
Glad you like them!
I have this exact setup - it is fantastic. I have a package of Costco wings dry brining right now :). To help with clean up - spray your basket with some PAM -- makes cleaning MUCH easier. I usually put the fire near the back of the firebox and keep the front clear (using the divider). This gives a lot of air circulation with the vent in the front, fire in the back. I do mine @400F for 1hr, baste then put on the grill grates at 500+ for 5 mins a side (approximate). Wings on the Kamado are soooo flippin' good. Try an Asian inspired base of soy sauce, brown sugar, garlic powder, and ginger. Greetings from eastern Canada as well buddy.
Some great ideas for me to try there, thanks! Where are you from? I am in Burlington
Smoking Dad BBQ Ottawa - feels like a pulled pork long weekend don’t it?
Do you find it beneficial to oil the basket before cooking to help limit clean-up? Also - no need to put oil on the wings? Love the videos! Thank you, James!
I am new to Kamado Joe. Did the wings today using this method. Juicy inside, crispy skins, a bit of smoke - finger licking good! Interesting observation is that buffalo sauce lost a lot of its spiciness after 10 min on the open flame, so tossing wings in some more sauce is needed if you like it spicy.
Can't wait to move on to St. Louis ribs next
Now, that's a badass attachment, and those chicken wings prove it. good job.
The Gallery Backyard BBQ thanks so much. This thing makes ridiculous wings
Nice video, I do similar but got the webber mesh basket after the napoleon and like it better. Real nice for all kinds of things like seafood boil and stone crab on the rotisserie. Even put ribs in there tied to the sides. Oh 2 whole cornish Hens then fill the rest of the basket with red potatoes, corn& garlic cloves. The possibilities go on and on if you love veggies as much as I do.
sounds great. I will check it out
Just tried your indirect cook start up method with wood chunk on bottom.
Brilliant!!!!! Great tip from several of your videos
TheAr287 thanks so much. Glad you liked it
What an awesome way to cook wings, never thought I would see it done that way! Liked the time explanations on the bottom, good visual aid!
Thanks for watching Much appreciated Kevin
These wings look awesomely delicious!! 😍 love your channel! Let’s stay connected!
Thank you so much 🤗
How do you set up the charcoal? Just one side or across the bottom?
I bought the Napoleon basket a few weeks ago but never used it yet, After seeing this video I am going to now.
right on!
I am going to try this with frozen wings vs fresh. Any pointers?
I picked up the basket today.
Now I’m going to get the joetisserie!! Thanks for the video, inspiration and ideas! But I’m gonna try Kosmo’s dirty bird hot on mine!
Mark Andersen congratulations. Love the sounds of that
OMG this was an awesome video. Great job!
Thank you so much!
I'm going to try those tomorrow on my big joe! Nice video James, can hardly wait to try, I bought the basket for this especially!
Hope you enjoy. so good
Awesome looking wings..I will definitely try this! 😍
As a video suggestion you might want to consider an accessories run down..just from the MEATER, gloves, pans etc. Basically anything you use bought external to the base accessories that come with the Joe and why you use them. It might give viewers a heads up on buying something they initially didn’t even know they needed!
I have the Thermapen and also have the MEATER+ now on order after noticing it in your videos and looking up reviews. It looks great for steaks! Appreciation for the time and effort put into your videos! Really motivational work!
That's a great idea Neo, thanks for the idea
Smoking Dad BBQ you might want to send a link to the video of the companies and products involved. You may get future products free of charge for review purposes! Win win!
Neo love how you think
Awesome video and I so need that basket 🤤
It's so good! A pain to clean but i still like it
Seriously amazing, Joe Classic, rotisserie, rub and hot sauce, perfect recipe pal! Well done, worked a treat!
really appreciate it. thanks 🙏
Very very nice looking chicken wings, I've never seen a Kamado Joe but I sure would like to cook with one, and you have two! Honestly, looked great and what a great piece of kit to cook with, thanks very much.
Thanks for watching! Much appreciated
WOW!!! The way you put these wings together was magical! Such a versatile cooking unit! Texture on the wings looked perfect. Great work bro!
Thank you so much
Love the video! Doing research while my wings are dry brining. Do you have a link for your Milwaukee high heat gloves? I searched their site and I don't see any that look like yours.
They aren’t high heat. Just regular for moving cold charcoal and stuff
@@SmokingDadBBQ great thanks for replying. Love your channel by the way. I share it with people in all the groups I'm in. 👍
lovely James! looks great wings and thanks for all the info on vent settings etc. very useful!
Glad it was helpful! Thanks so much for checking it out
How many wings will fit in the basket? Is there enough room to feed 4? They looked great!
did 5lbs last night. had room to spare
Hi James, love your channel!! Quick question, leaving the screws undone could cause the basket to fall or doesn’t matter ?? Thanks
thanks, can't fall as the spit rod is all the way through, only can slide left or right if they are undone
My wife's favorite accessory, the Napoleon basket. I used it twice so far but never used this technique. I will try it next time. Also I learned a lot about handling the basket. I was doing it with the wrong gloves... ouch! Any advice about cleaning the basket? Thanks again!
Thanks so much. I let it soak in dish soap in the sink and give it a quick scour pad rub down before putting it in the dishwasher
I’m cooking these right now but have a question. For the second half of the cook (the open flame part) do you upon up the bottom vents all the way or leave them the same for both parts?
If you need to reduce crazy flames you can close it but often I am all open
Hi-This is another great video, and the tip to let the cooker really heat up is spot on. Last time I made wings I didn't do that with the PK and the skin never crisped up. Also great advice on internal temp on wings.
thanks so much
Hi James, really cool video again! 👌 I would like to take the opportunity to ask you for a tip on the first use of the kamado joe. My first kamado joe is being delivered next Tuesday. Very exited! 😃 Your video’s helpt me decide on kamado joe in stead of BGE. What are your experiences with first time use and the temperature. Do I have to take it slow the first couple of cooks, or can is just fire away from the start? Would appreciate your advise. Thanks! Nils
congratulations. it is not officially required any more but I still like to do a break in burn. 400f for 30 min and then shut off and leave latched for 24 hours. then you are good to go. I’ve always done this on the chance it helps the gasket seal to the Kamado better. after the break in and when the grill is not in use I leave it un latched
Smoking Dad BBQ thanks for the quick response! I will do just that! 👍
Great video, I am going to get that basket. Thank you.
Danson G. Tolman thanks so much. It’s a great accessory
I need that basket for sure! Great video and awesome looking wings!
Thanks so much! It makes killer wings every time
Love all your vids. Keep um coming. Just wondering if u can smoke a brisket with out the reflector heat shield?
Lee Evans thanks so much. You mean over direct heat or use the deflectors instead of the SloRoller?
@@SmokingDadBBQ the direct heat mat just goes over the charcoals.
Lee Evans that’s so good for so many types of cooking but generally for brisket you want radiant convection heat vs a direct source. Might be something to try this summer though to find out
Great looking wings James! One of my favorites and I have seen the basket before, I may have to get one of those! Nice cook!
You should! thanks so much
Great video! I never thought of putting the wings back on after sauced. I noticed that your wings went directly in the basket without being tossed in oil first. Have you tried coating them in oil before and if so, is there a preference to adding them straight out of the basket?
normally I find the natural fat rendering is enough to help them not stick but if they are a quick spray of duck fat sorts it
Yummy chicken wings . Looks very delicios
Thanks so much. Really loved these wings
Awesome wings. on another level
thanks so much, appreciate you watching and commenting
Have you ever made brussel sprouts in the rotisserie basket? Was wondering if they would be awesomely crispy
That’s a good idea. Needs to happen
That basket is nice. Does a great job with the wings, I use a small amount of baking powder mixed into the rub before applying to wings, I find that the chemical reaction causes skin to get crisp.
Robert Dewalt thanks Robert. We tried the baking powder and didn’t love it. Maybe need to give it another try
Smoking Dad BBQ . I use 2 tablespoons baking powder, to 1 tablespoon kosher salt, 1 tsp fresh ground black pepper, 1 tsp smoked paprika and mix throughly and use per 1.13 kg of wings,
Robert Dewalt thank you 🙏
Great video! Quick question, I've noticed you leave the lid to your KJ's cracked open when not in use. Do you leave them like this all the time? Possibly to prevent mold? Can you please explain? I just got mine a few weeks ago, not sure if this is common practice.
Stanley Bauer thanks Stanley. Yes I read it somewhere in the Kamado joe site that it helps extend the gasket life to not leave it clamped all the time. So the next day after a cook I unlatch it once the grill is cold
@@SmokingDadBBQ Gotcha, thank you!!
I wonder if this would work with french fries in the basket too!? Can't wait to try the wings, looks awesome and easy to set up.
I think so!
@@SmokingDadBBQ still debating on making the switch from my Pit Boss Pellet to the Big Joe 3. I like the pellets, but the quality of the unit just isn't there like the Kamado Joe. I want something I can build an outdoor set up around and know it'll last.
Look awesome and delicious!! Would love to see your take on wings without the expensive add on basket and rotisserie.
thanks. You might like tomorrows video than lol
Nice! About how many pounds of wings (pre-cook) did you use?
PeterC585 I will have to look next time. It was a Costco pack
Looks good to me James, Your just missing an ice cold beer!
Cheers
Dave
Dave Birch oh ya. Definitely need that
Awesome wings buddy!
Thanks 👍Much appreciated Ricky
What do you call that bowl that you used to mixed the sauce?
just a baking mixing bowl
@@SmokingDadBBQ thank you sir!
Hi, I wanna buy this basket. However I hesitate because I am wondering how is the cleaning of it !
The new kj basket is more expensive but it cleans much easier
Martin Rivest, stick in a bucket of hot soapy water over night, and it cleans up easily.
James - I love your videos! I am going to try this tonight. I am trying to plan timing...just want to confirm...you got those 180 temps after only 15 minutes at 450 with dome closed? And then did the 15 minutes open and 10 min with sauce? Just asking because a lot of other youtube videos the guys seem to be doing it the same rotisserie setup for 60 minutes at 400.
no way they take 60min... i did them last week, 15min in the basket and they were cooked... but i finished in sauce on the grill (installed grates) to finish crisping them up
@@SmokingDadBBQ Perfect - thank you! I have followed your recommendations on other youtube videos and you have never led me astray. (btw bought the meater+ at your recommendation and I LOVE it!)
Well I now know what ravenous wolves devouring dinner look like. 🤣😃🤣. My 3 sons loved these...definitely going to make these many more times in the future- and so easy! Loved not having to deal with flipping 48 wings!
@@RyanStClair-up4xs so glad to hear lol
Your technic is beautifull, look great and tasty what kind of basket fit joetissiserie ?
Thanks Mario. This is the Napolean grill basket, I put an amazon affiliate link in the description so you can find it (not that you have to buy from there but so you have the exact one)
I love chicken wings!! But I think I love your shirt more!
The Silly Kitchen with Sylvia hahaha 😂
Have you tried Fogo charcoal? Or Jealous Devil?
yes, i still have half a bag left of jealous devil in the garage
Those wings look fantastic. Pretty much the same way I do them. We also dredge in a little baking powder and let sit in the fridge uncovered for about 8 hours. Please do some baby back ribs. I can’t for the life of me get they right, no matter which method I use.
Brent Sabourin just editing that video now lol 😂
So it’s 15 minutes closed to 165, then 15 minutes open and then sauce and 10 minutes closed?
yes. you can adjust less closed and more open for darker skin if that’s what you like
That is awesome. I have to get me a basket. I love my joetisserie and that would be a great addition. Nothing like chicken done in the kamado joe. 👍
Char Griller it’s so delicious... the only thing is it’s a pain to clean but so worth it when the wings are this good
Smoking Dad BBQ is it dishwasher safe? Also that is a classic you have it on correct? The fit looks a little tight. I own an old school classic. I would love to upgrade to one of the newer models but I just cant justify the cost. My OG KJ is still cooking along just great.
Char Griller thanks good question. Yes it is dishwasher safe but it needs a scour pad scrub first to come clean but then we do throw it in. Yes it just fits, I have to leave the screws lose so they don’t hit the sides
Smoking Dad BBQ thanks again for the video. I see a basket in my future. Check out my channel. I have a few JoeTisserie cooks on there as well. I did a tri tip spin a week or so ago. I will be seeing you around the YT.
They look awesome but you should have knocked up a homemade sauce. I’ll definitely try this. Great job.
Great idea!! I love some homemade sauce, the kiddos love this pre made buffalo sauce so I cheated lol 😂
yes!! great wing Video! i have an Awesome Honey Chipolte Seasoning that is great for grilled Wings!
Dudes Gourmet everything about that sounds delicious
Hey bro, do you know how roughly how many LBS of wings you have in there?
I can't remember, need to check the costco pack next time but i assume 5lbs
Beautiful wings! Save some for me lol. If we get another stimulus check I'm gonna hide it from the wife so I can order one of those cookers😆
haha thats awesome... i can make em spicier for you
@@SmokingDadBBQ 🌶🌶🔥🔥🍻
How do you wash your Napoleon basket? I just ordered one and I want to keep it nice and pretty
I soak it in some soapy water during dinner than then give it a quick clean with a scour pad before tossing in the dishwasher
Great video! Also the Meat Church Holy VooDoo is such a good rub. You really need to try it on Ribs.
thanks so much, love it on ribs as well. Good call out
Pull the bones out first on the flats.
i was hungry and got excited lol 😂
Holes are too big for coffee beans
That basket looks nice, but man I bet its a pain in the butt to clean.
Thanks, spot on. Its really but but a pain to clean. It is dishwasher safe but I find I still need to give it a quick scrub first
Don't forget to clean your meat!
thanks for watching and commenting