SloRoller smoked chicken wings. BEST BBQ wings yet on the Kamado Joe? | Smoking Dad BBQ
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- Опубліковано 17 чер 2020
- We smoked some amazing chicken wings using the Kamado Joe SloRoller and I think we have a new BBQ chicken wing champion. I show you how I setup the Kamado Joe using the SloRoller to pull off these amazing chicken wings.
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Thanks for doing this! It was good to see the reaction in how good they can still be without purchasing the expensive add ons. I will continue to cook my wings the old fashioned way. Look forward to the head to head!
Glad you enjoyed! I agree it’s a capable grill out of the box. sometimes we get carried away with add ons and forget the built in talent
Yes and yes.
Please do a head to head, I’m intrigued!
and the more rub recepties the better!
Boom. Ok will make it happen
Thanks so much!! Loved the info tonight for our wings!!
So glad!
Hey James really enjoy the videos and a great distraction during these crazy times! Would love to see some seafood recipes if you have any sometime! Thanks
Noted! I am thinking lobster tail.... but I have something for fathers day weekend coming soon that you mike like. Largest seafood I've ever cooked
Now I want wings James! Great color on those! Delicious video bud!
Thank you 😋. love some bbq wings at our house
Ladies and gentlemen we have a new champion! Love it! Loved the vid James! Cooking with the slo roller is awesome!
Glad you enjoyed it! Thanks so much
My Kamado joe arrives tomorrow, and have subscribed and watched most of your recipes and techniques!! Can’t wait to try these wings!
Have fun and congratulations
Finally tried the wings on my classic with the slow roller. Came out excellent and nice crispy touch. My new favorite! Thanks
Glad you liked it!!
Awesome video James nicely done 👍
Thanks 👍 have a good Father’s Day Matt
I've done smoked wings before on a gas grill using a smoker tube and thought they were amazing, until I bought a KJC3. I did them last night but without the slow roller (didn't feel like taking the two minutes to re-configure) and was planning on going with a lower temp and then a sort of reverse sear, but opted for this method instead. WOW!! Simply amazing. I like my wings a bit crispier and this method hit the nail on the head. Tossed lightly in my Bone Dust Rub before they went on and then did some with a drizzle of melted butter and Chicago Steak Spice (Silk Road Trading) and another set with some Sweet Thai Chilli sauce. Simply the best wings to date. Thanks for the pointers.
so good right? glad you had a great result
Thanks for another great video. Just got my Classic 3 a couple weeks ago and plan on breaking in the SloRoller with exactly this over the weekend, perfect timing!
Glad I could help! Let me know how you like them
Smoking Dad BBQ They were awesome, family loved them. Thanks again for the video.
You really do a great job on these videos. Thanks for taking the time to make them. My only problem watching is an internal battle between practical "don't sell the egg and buy a joe" and desire "look at that joe".
I made some wings on the PK tonight and used your tip, letting the cast aluminum heat up an extra 15 minutes and the results were what you suggested might happen.
the egg is a fine machine. it also has great resale value should you ever decide to sell it lol. the real differences are the extra height / shape (comparing large to classic) is it somehow breathes and holds temps way more stable than any egg I’ve owned, the SloRoller paints lovely smoke rings that rival pellet grills, and the firebox doesn’t crack
Great video as always. Looking forward to the rub video
Coming soon! thanks Shaun
Hey man, I love all your videos! Gonna order a KJ soon
Awesome! Thank you!
Love your videos thank you! Will be trying this tonight. It would be really nice if you could break down the recipes with temperature and so on down in the video description
Noted! thanks
Mmmmm love a lemon pepper dry wing!!! And loooove sauced up wings! We like both of these methods, another awesome vid James!! :)
Thanks so much
Gonna try this today. Thanks brother!
Hope you enjoy
Cool that you found a grand champion winning method. I can see the benefits of having them not in a basket for more uniform crispy skin. I had never seen a Joe basket in action before. Thanks for showing that clip.
Absolutely! Thanks so much
Would love to see a rub video!
I picked up a big joe a couple weeks back but haven't tried out the sloroller yet. The sales guy said I should be careful not to get it too hot since they managed to melt or break one or something.
Oh man, those wings look awesome!!
Thanks Brandon. I think its the coating (might be teflon) which is where the heat limit of 500f comes from as 600f is dangerous for teflon. I might be out to lunch but thought I read that somewhere
My KJ Classic 3 is being delivered Tuesday. Wings are going to be my first cook, using this method with a Chesapeake home made rub. Thanks for the videos!
Hope you enjoy
Oh sweet jeezus crackle and pop!! Hot diggidy!!! That looks amazeballs. Nice one James. Again.
Thank you! Cheers!
Those wings look great James! I don’t have a joetisserie or basket, but I do have a poortex on the kettle, works like a charm! Keep on rocking it brother and keep on grillin!
Right on. Thanks Charley
Well darn you James!! Lol After your Joetisserie wings I went and got the basket and made some epic wings! Now, I have to go get a slow roller!! My wife is gonna kill me!! lol 😂
hahahaha sorry Mark. I love the basket myself so its no slouch
Wings look great!
thanks, I think so too!
Love wings... cooked any way. Always delicious. I use a hybrid approach. I do the Napoleon basket for 45 mins @ 400F then I put the rack on and cook for another 10 mins. Best of both worlds.
Sounds great!
Hey James, another great video. Just curious on when (what temp) did you add what I call the “lid” to the slow roller? Did you let the grill get up to 400 in the dome and then add it and let it recover?
Great question. I don't like the lid getting blasted with flames as its just hard on the finish and miss representing the temp in the grill until it catches up. I want heat in the dome as it helps cook evenly, so i left the lid off until hitting 400f and then installing the lid, grates and adjusting my vents and waiting until things stabilize back at 400f to put the food on
Awesome video! I did this yesterday and it turned out amazing. I've seen that the weber guys use a vortex. It would be good to see a head to head, slowroller vs vortex on a kamado. I haven't seen anyone use one on a KJ
Thanks for the idea!
Another excellent video my friend. I cook my wings using higher temps too and it’s my favorite as well. Ever tried grilled Mojo wings? I’m originally from Miami and it’s always a hit at party’s. keep the great videos coming!
Sounds great! need to look into that recipe
James, you astonish me! A new champion, eh? Well, glad to see you weren't too doctrinaire about the Joetisserie basket. And a nice shout-out to the wife there as well -- never a bad idea to tend the fires of domestic bliss when you can! Another fine effort all around.
hahaha well said
Great videos James. Thanks for sharing your experiences. I’ve been making wings at high heat for a few years and agree that gives the best results. I tried the lemon pepper seasoning after watching your video, but noticed they charred a little too much. Turns out my lemon pepper has sugar as the first ingredient. Do you make your own, or have you found one that doesn’t have so much sugar?
just checked and mine looks like it doesn’t have much sugar
Lol the caveman grunt at the end was funny. Love the channel.
hahaha thanks Steven
Can't wait for the rubs video 🙂
thanks Stephen
For a better authentic smoked wing cooking at a lower temp gives a MUCH more rendered skin and tender chicken.
High heat and fast doesn’t allow the tendons and skin to breakdown which leaves you with the rubber-band action that most bbqers dont like.
Awesome James, do you have the recipes you used so season / flavour the wings before you cooked them please?
I wish you were my neighbour!
haha Hey Eli, thanks. Hope you guys are doing well
For real! I would be over everytime I smelled charcoal 🤣🤣🤣 I love my Kamado Joe! Did pizza and chicken for visiting family Christmas eve and Christmas weekend. They absolutely loved it
Awesome video as always! What vent setting did you use on bottom and top to get 400 with Slo-Rollor? When I add my slo-Rollor it seems to require both my top and bottom vents to be fully open (this sounds off to me). Is having rack on upmost level critical for Slo-Rollor operation?
I get 400 with one finger on the bottom and close to wide open up top.
no you can use the second or the top position for the SloRoller
Love your earlier videos, James. Are your neighbours still liking those wings? just used your recipe and again all was perfect. Thanks again!
thanks, we love wings
James thanks for the video. Hot and fast looks like the way to go. I have done a lot of wings but have always smoked at lower temps. Will do the higher temp this weekend. Got some wings from The Chicken Shop near Brampton. Getting them thawing for a Saturday cook!!!
Hope you enjoy Mike, let me know what you think
Hey James, did them this evening in the BGE. Added some of Malcom Reed’s chicken rub beforehand. Flats on the lower rack and the “drummies” on the upper. Smoked with some sugar maple at 400. Crispy, Smoky Goodness. Finished with homemade BBQ sauce (courtesy of Chef John). James, you are in good company with Malcolm and Chef John. And you deserve to be there. Thanks for the videos. Stay safe!!
Love the videos
What do you use to keep the exterior of your kamado’s looking like new?
thanks. just a wash cloth every couple months
Hey bud, once again I love watching your videos. How do you know when the wings are done?? I know you have mentioned temperature, however, how do you properly measure temperature when it comes to wings?
Thanks. For wings I focus more on the skin than the internal temp as a wing thats 200f with amazing skin tastes better to me than a wing thats safe to eat at 165 with mushy or rubbery skin. Wings are way more versatile for temp ranges than something like chicken breasts so i don't fear seeing ~180-200F + on the probe while I wait for the skin to look like what I want
Awesome. Gotta see the head to head! Side note: are your high temp gloves breaking down?
Yes they only last me about 6-8 months... just ordered a new brand that I am going to try and see how they hold up. I used these in a live fire and it always shortens their lifespan
Hello, my Kamado reached 400deg but once I put the slow roller, the temperature dropped to 200 and it was difficult to bring it back up although all my ventilators were open. Any advise? Thank you
How do you get the extended rack in there with the slo roller? Maybe I’m doing it wrong, but when I try, I can’t get the Joe to close. I have a classic 2. Not sure if that matters. Thanks!
that might be it. this is a classic 3 which is 4” taller
Those look really delicious. Did you flip or turn these wings at all during this process?
Thanks
thanks so much. yes one flip
Hi SD, I have a Kamado Joe Classic II so you have become the go to place to learn more. I did purchase the SloRoller attachment and like that everything is cooking evenly - no hot spots. I did completely clean my Kamado and cooked some wings in the 375 zone but they were still a bit rubbery. What am I doing wrong and that 375 was with the vents wide open and I use a leaf blower to kick up the heat which does not seem right with both vents open. Do you think it could be that the wings were not 100% dry to start with?
make sure your dome is nearly too hot to touch before installing the SloRoller to make sure you get the radiant heat.
salt brining and or drying the wings before helps, as does a bit more temp like 425-450
Looks good!!! your a breath of fresh air after watching a John Metzler video.
Thanks for watching!
Great video..is the sloroller a must?? I am looking at getting a classic 2 but may hold out for the classic 3 that comes with the sloroller... What's your opinion on that?? Wait?? Or get smoking right away with the classic 2?? Thx!
i like other things about the 3 even though I am a big fan of the sloroller... for me the basket, metal shelves and better breathing (4") taller is what makes it worth the upgrade... the sloroller is a nice bonus
I like to make my own rubs as well.....but the meat church voodoo is something special. I've only used it on wings and chicken, but I recently saw another video where it was a hit on ribs.
Thanks so much. Ya same here, it gets a special pass for the store bought rubs
Isnt 400 hotter than recommended temp for the slow roller?
I would usually just order take out wings ... so yeah... do you offer curb-side wing pick up?
I can make it happen lol
Hi James. I have been watching your videos for a few months from the UK and love them. I have had my Kamado Joe classic for a few months but only managed to fire it up for the first time with some pizzas yesterday and they came out perfect!
I don't have a slo roller yet so do you think I can try your method out in the same way? Thanks James
thanks and congrats. Yes you can use the deflectors the same way
I just ordered a sloroller for my classic. It should be here this week. By the way, I just smoked some wings using a basket... off the chain. Did you flip your wings half way through or just let cook on one side?
Hope you enjoy it! Yes flip after about 15min or so
About to go buy some wings to try this method on the slow roller for the kj c2.
hope the cook went well!
I would love some rub recipes 😊. We have few to none in stores here in Norway..
Coming soon!
Hi James, it doesn't look like you have anything on the sloroller to catch the drippings. Have you tried a drip pan and/or putting some foil on the base to help keep it clean? Or do you just leave it and clean the best you can after the cook.
I’ve since learned it’s easier preventing a mess and picked up some metal drip pans
If you like a crispy skin try a dusting of flour, pepper and a bit of cayenne if you like heat, then grill up and sauce the way you did. Best wings I’ve ever done.
Thanks for the tips!
Can I do the same thing with my classic 1 w/o slo roller?
yes. no roller needed
Hello James I bought the Vodoo rub, did you use salt on the wings?
Hey, for these I just went from package with Voodoo. The rub has some salt already
How would you do these on a Joe Jr. ? Would you just add the heat deflector and maintain all other aspects?
yes exactly. I also have the SmokeWare grate stacker so I can fit more
Really enjoying these videos. I’ve been waiting on my KJ Classic 3 to come since early April. Delayed due to Covid but I can’t wait to try some of this stuff when it finally comes. If I could make a friendly suggestion...invest in a Mic and record & edit your audio separately. Will make a good video so much better. Amazing what good audio will do. Great job though and keep it up!
Thanks for the tip, trying some new things to try and get the audio better
Have you done a video with making your own rubs? I've done wings on the basket twice. going to make them like this tomorrow.
Not yet! it is on my to do list
I love this guy. Explains his explanition...do you ever think of using fruity woods such as apple wood,? For chx,bf, and/or pork for similar results,
haha thanks Jay. I have Apple and Peach for my sweeter smoke woods. cherry for some more intense flavour. pecan, maple and alder for mild to medium smoke and oak, hickory and mesquite for bold smoke taste
@@SmokingDadBBQ but what about just using the fruit wood, one or two whats the outcom
Do you find a difference in how crispy the skin is between the wings higher in the dome versus the lower rack of wings?
Thanks Stuart. I was looking at them before I sauced and couldn't tell a difference. The wings up high benefited from the dome heat crisping the top, but the wings on the main grid being closer to the SloRoller radiating heat benefited on the bottom.
I've never been a fan of Buffalo sauce, can't stand the smell of it 😉
But the wings themselves looked damn good. Binging your videos is really making me want a Joe... but even if I have enough to buy like 4 of them right now that doesn't make it a good idea this year 😂
hahaha sorry for the temptation 😂
I would love to get some rub recipes which involve easy to access ingredients. (I don't live near a big city but have access to Bulk Barn, etc for spices.)
Working on it!
Those look awesome! I am building my outdoor kitchen now. I noticed that your Joe's are next to your house. I'm putting in a Big Joe 3. What is the distance from your house to the grill itself? I can't find any information on how much the hinge adds to the depth. It looks to be about 5.5 inches. Thanks for your help. Keep the great content coming.
thanks Josh. there is 3” of concrete behind the cut out for the hinge. the total depth from the back (flush to the wall) to the front is 34”
How do you maintain 400 degrees? What opening settings do you set it at?
thanks. this is usually the top vent close to wide open on the lines.
Thanks for this new tutorial on wings (looks delish). We have the classic II without the slo roller....Would we set ours up the same way with the plates for a similar taste on wings?
On my classic 2 I cook indirect at 400+, great crispy wings!
Yes but as the SloRoller circulates the air 20x more, I would add some more heat (425-475) to increase the airflow and get the same result
Smoking Dad BBQ thank you. Will thy with your suggestion..
Smoking Dad BBQ one more question...what is the recommendation for the set up?
Hey James, what is the best style of knife to use to cut up chicken wings?
whichever you are most comfortable handling as to not slip and cut yourself.... I like a smaller more nimble knife for wings so i would grab my dal filet knife most often even though some prefer a chef - www.dalstrong.com/products/ss-6-in-filet?ref=I3CSV04Hyq8S8 (save 10% link)
Super bravissimo
thanks so much
If you could also tell the temps in celsius, that would be "ammmazing" ;)
Ok thanks will do some maths and add that to the comments
@@SmokingDadBBQ PitmasterX puts them on screen. I'm not a youtuber, so I have no idea how much work it is. Btw, thanks to you I ordered a KJ Classic 3.
Martybane will make it happen
Smoking Dad BBQ just got my big joe and I cooked these wings and they were amazing... I finished them with Kosmos rib glaze
Just search for a photo of a KJ thermometer and then you can see the temperature in C immediately without calculating
I’m having getting temp using the slow roller - massive drops when the top goes in. I’ve tried to get the ceramics hot before hand, any tips?
jump to 25:14 in this video... make sure you pass the hand test first to prevent this - ua-cam.com/video/x3nvkwmwuFw/v-deo.html
Hey James, I tried using the grill expander with the sloroller and couldn’t close the lid? Is there some placement trick to get that to fit snuggly?
classic 2 or 3?
@@SmokingDadBBQ classic 3. I ended up moving the main grate down a level and everything fit, but looking at your video it looked like you had the main grate on the top tier.
Please rub recipes!! Especially the Lemon Garlic Pepper Chicken, that sounds amazing!
Will do!!
So is Joetisserie any good if everything is better on Sloroller?
in hindsight while I enjoy playing with it I wouldn’t buy it again for the taste alone. the novelty is enjoyable
Definitely want to see a head to head!!!
heck yes 👏
Did you use the heat diffuser for this method?
this was the SloRoller but the plates work well also
Amazing wings... how long did you cook at 400F.
Thanks, it was about 45min
Do you flip them?
So, I should do the Classic 3 over the Classic 2? The SloRoller make that much of a difference?
this is the article that sold me on the 3 - www.engadget.com/2019-10-25-harvard-barbecue-desora-kamado-joe-cinder-grills.html
Did you flip the wings at all during the cook?
yes at 15min until done
James! would love to know how to make my own rubs! Have you already done that video?
i am currently building out some more than my core all purpose to make a video on this in the new year
I think the basket streams the wings so you don’t get that crispy skin like with the slow roller. Thanks for the video
I am doing an update later this month. a viewer suggested basket 18min no sauce. sauce and toss on a grid to finish. new best wings
Great followup on the fan questions, chicken is looking awesome. Just wondering if you're a 'flat' or 'drum' guy with regards to wings? :D
Both 😂. but if I had to only do one.... flat. you?
@@SmokingDadBBQ flats all the way! 😄
did you use the heat deflector ?
just the SloRoller
What is the cooking difference between the slo roller and using the heat deflector? I have the KJ classic
The SloRoller circulates the air 20x more, so with the deflectors I would add some more heat (425-475) which will naturally increase airflow and circulation to get the same effect
@@SmokingDadBBQ thanks! Do you know if the slo roller fits the KJ Classic?
@@SteveContreras I have the classic as well. I don't think the inside of the KJ classic is tall enough to accommodate the slo roller. It does seem like something that could be fabricated as an aftermarket add on though. I doubt KJ would be willing to do it. They are trying to push people towards their newer units and giving all the same options for their older Classics would defeat that purpose. I'm still waiting on an air hinge that will work on the classic.
Adding a new friend to your channel. Great job Keep working . stay conected
Thanks!!
Where did you find TriTip in Canada? I can’t find it anywhere.
Thanks
my butcher carries them (JNG meats in aldershot)
@@SmokingDadBBQ Thank you
A good portion of the meat church ribs are awesome
For sure
try adding 2 stick of land of lakes butter to a bottle of franks for a great sauce.
will do
No joe-terori for me but the sloroller has not done me wrong.
right on
What’s up man. My komado joe slow rollover has a don’t use over 260f on the top plate. And your using yours pass 400f. What’s up with that?
it’s 500f don’t use above. sure it’s not c your seeing?
Ooops. Your right. Had bbq sauce on the label. Thanks
Hey James. I've got a theory, and I'd like to run it by you, see what you think. I have done a few cooks on the Kamado Joe Sloroller, and until today, all came out less than ideal. Here's what I think happened. I remember reading a couple threads at kamadoguru that recommended always starting with a full load of charcoal (might have even been a John S. video?). So every time I have set up for a slow and low (with and without the Sloroller) I've piled the firebox up to the top with charcoal. Almost invariably, I would find myself wondering why you can keep your Joe vents at 2 fingers width (I know you don't do that now, but I digress), when I would have mine open an eighth of an inch, with the slightest peephole up top to keep my temps from running away, and they'd still usually get higher than I'd like. Last night, I tried this chicken wing recipe, and everything seemed to be going pretty good when I gave the wings the flip. Came back 20 minutes later, and they were black and charred crispy on the bottoms. Yet, my dome temp still read 400º on the nose. So same time, same temp, different result that what you had. What was different? My load of charcoal. So I got to thinking, what if the big load of coal beneath the sloroller was causing the metal plate to get really hot, and radiating a bunch of heat, while the dome temp still stayed the same? This lead me to my theory: A larger fire burning at X temperature will transfer more heat, faster, to your food than a smaller fire burning at the same X temperature. We know there's already a difference between fire temperature, cooking grate temperature, and dome temperature, right? Maybe it's just that the fire, by being closer to the sloroller due to simply having a larger load of coal, creates a bigger temperature disparity at the cooking surface zone, while still reading at my desired level up top.
Anywho, today I gave the sloroller another shot and smoked some sausages at 225º with a coal load about 2/3 the size of what I'd normally use, and they came out perfect. In terms of cooking result, it was the best thing I've cooked using the sloroller. I then kicked the heat up to 400º to put on some chicken breast, which came out perfectly tender, evenly cooked, juicy and tasty without any of the black char I would normally get at that temperature straight on the grate over flame. The convection effect really worked, and it was the best chicken breast I've ever had. I'm attributing the success to building a smaller fire. Just wanted to get your thoughts on my idea, as I'm still pretty new to Kamado cooking (got mine in May) and you have been very helpful and I sort of consider you a BBQ buddy, even though we've never met.
One more thing, I've learned that the kamado Joe fire starter cubes work just as good cut in half. Thought I'd share that tip.
Thanks for all the great videos!
thanks so much for the fire starter tip.... I do agree that not only is a too full basket harder to control and you run the risk of super heating the metal which in turn will radiate more heat to your food. I think you're on to it 100%
😍👏
Thanks
James, your gloves look worn in the video. Do you still recommend them? Thanks for publishing your cooks! I have learned much from you.
I just ordered new ones. this last pair only lasted me 6 or 7 months. but I have been using them a lot more than last year with COVID
I tried your recipe and had some great wings with the family. Thanks! The only drawback was my sloroller's paint came off in spots. Have you heard about this? Is this normal? Note. This is only my second cook.
Fantastic! so long as you’re below 500f you’re within the safe recommendation range.
that being said the paint on things like this is one of my few pet peeves with KJ and my classic SloRoller looks like it’s been in a war. still functions the same though
@@SmokingDadBBQ Thank you.
Lucky neighbors,
hahaha this is true
Let's not go half way with the head to head!! Tumble it, Slow-roll it, and let's not ignore the little guy--throw the deflector in and see how Jr does!!
Love it, three way battle
Not good watching this before bed.... feel the need for wings now...
hahaha I hear you
I really love wings.. A new friend here watching and bring my love gift to you and hope to get back too. Godbless
Thanks for visiting