Must watch KJ videos: Dome alignment issue? Video is OUT - ua-cam.com/video/qWM6mFkfnmI/v-deo.html KJ 101 (start here) - ua-cam.com/video/x3nvkwmwuFw/v-deo.html Top 10 KJ beginner mistakes - ua-cam.com/video/gdcaOjQt_I0/v-deo.html Top 5 KJ maintenance tips - ua-cam.com/video/gphUQFW6uIo/v-deo.html Don’t buy these accessories - ua-cam.com/video/ORcbo6fTHmk/v-deo.html Smoke wood secret - ua-cam.com/video/2qtHrFjWY1U/v-deo.html First 5 cooks for a new owner - ua-cam.com/video/JA84ZvYL47Y/v-deo.html
I can't thank you enough for the extremely useful content you provide. I purchased my first kamado joe classic 3 this year and am LOVING it! I've had some great cooks on it so far and have used several of the techniques you've shown in your videos to get amazing results. So far my favorite has been a pork butt I did with your double indirect method.
Doing this on the Kamado Komodo I “inherited” from my FIL after he moved. It’s been 10 years and this thing has never been cleaned and so far it’s burning off all kinds of fat and gunk. Thanks for the temperature and other guidance!
James, great video. Yes, I’d really like to see a future video on adjustments for over bite, etc. On a related topic, how often should the hinge pressure need adjustment? My dome wasn’t staying fully open so About 6 weeks ago I adjusted the spring and it was perfect until last week. Yesterday the dome wouldn’t stay open at all so I tightened the hinge spring again. Could it be related to the arrival of cold weather? Thanks.
Semi related. Got to always check your tires when the seasons change for this reason. My girl freind when i Met her didn’t know this. Had one tire at five psi. Gotta be careful out there.
This is cold weather coming in, spring and fall tends to come with dome adjustments so its a good idea to check the bands while you are adjusting your air lift hinge
How you break everything down into an easy to follow process really sets your channel apart as a go to source for Kamado cooking. Thanks for all the great detail!
Great tips, I enjoy your maintenance and care videos, most others don’t venture into these important topics. I would love to see the overbite correction video. My Big Joe 3 came with a slight overbite and can be a little tough to latch, I’ve only had it for a few weeks and I’m hesitant to start adjusting things. Keep up the great work.
I've had that problem too and somehow fixed it by adding washers on the bottom handle. I find it gets worst when I do a high heat cook like pizza but gets back in place over time.
@@jg.387 Same here, I also installed the washers, but when doing high heat cooks, the overbite gets bigger and washers don't help. It doesn't effect the cook, but I want to solve the overbite issue and don't know how. I checked all the screws and they seem tightened ok. Really looking forward to video on dome alignment, your content is really great James.
Timing is perfect. I did this yesterday and you confirmed what needed to be done. I did not remove the Temperature probe & reaching 700F shut the lower vent completely and top vent (Smokware) slightly cracked open (1/2"). Internal was grey white.... I will use your method next year for a whiter white. Used a banister brush and vacuum for the internal. Great video James. You also convinced me on the Su-V-Gun ... ordered!
I LOVE your videos man. You go into such detail of the fundamentals and don’t brush over the small stuff. Your teaching style is so great and I appreciate all of your tips and tricks! Also, I have the overbite on my big joe - so I’ll be on the look out for your next videos!
I am new to a kamado. It's interesting that you can clean it this way without having to hold a brush or something like that. Your videos are educational for a beginner. thank you for this. greetings from the Netherlands.
This is great, thank you! My Big Joe is 9 years old, and still going strong, but I admit everything's a bit too smoky. My annual "burn off the winter moisture" got it ALMOST clean this year, and I've been wracking my brain to figure out why I can't quite get it over the threshold. I'm definitely going to be trying this.
Thank you for your many videos. I have now had my KJ2 for six months and use it often. I have been struggling to reach and hold high temps, my deflector plates look horrid and the entire inside is sooty black. I watched several of your videos on cleaning. This weekend I will remove all the ceramics to clean out the ash, then do a deep clean on the plates and then a deep clean on the dome. I wish I had seen this video earlier. I live in North Dakota and was looking for heating options for my outdoor kitchen. I wasn't looking for four season comfort, just a bit of help in the Spring and Fall. I settled on electric radiant heaters that look similar to yours, but not without hours and hours of research and all sorts of anguish.
James, I am a big fan. Because of you I decided to get Kamado Joe Big Joe 3. Been enjoying it following your recipe videos. But I haven’t been able to get the amount of smoke flavor putting wood chunks under lump charcoal. I started putting wood chunks on top and got more smoke flavor. More smoke flavor isn’t for everyone. But that help me get more smoke flavor in my meat. I also followed your step by step to clean my top with high heat. Came out nice and clean, but couldn’t get top lid white. Any other ideas?
its likely clean enough for any purpose you need (like removing mildew), cant stress enough how unnecessary white is as it will be black again after one cook so you just want this for removing the mildew or off smell if you have one
I really appreciate your channel. I’ve have, and had, many different smokers over the years and was thrilled to discover your channel when I bought my Kamado last June.
How often do you recommend doing this deep cleaning? Or do you generally tend to do it after X number of cooks? I haven't even used my classic more than a dozen times (with one long smoke [brisket]) and it's really gunked up and black inside. Would be nice to clean it out but I only want to do this when it's absolutely necessary.
Did 2 burns and the black gunk is still staying on there... Its been 2 years since I knew this is even possible, but I guess its too late for my KJCII. Hopefully you all will get the result that you are hoping for. Thanks for an informative video James.
Thanks from Holland for yet another fine video. Lots of video's on the net about using kamado's, but your the only one with lots of information explaining why u do what u do. Very interesting and one of the reasons why i choose for a kamado joe. Thnx from Holland, and keep up the truly informatic video's 👍
Thanks James. i get asked about this all the time, but my recommendation is don't bother. the risks are damage to your gasket, temp gauge, shifting the dome and or stressing your ceramics beyond whats necessary. Understand if you want to do it for cooking something like Naan, storage or you have a nasty off putting smell then its worth the potential risks IMO
I have a kamado vision grill and have tried the high heat deep clean twice. The bottom is good as new but the dome is still dark. Is there anything else that I can try? Or just continue to repeat the process until is clean? Thank you
Hi James! I’m suffering with a very dirty KJIII. The fire box ceramics are nice and clean, but my dome and lower section is just being stubborn. I’ve done both the 90min inferno burn + 60 min big damper closed but slider still wide open - then I added more charcoal and did the 45 and 45 you recommended. Still black. I’m thinking of trying the 90/60 again. Anyone else mentioned having this issue?
Amazing video as always, just deep cleaned my Joe Jr for the first time in 100+ BBQs and it no longer gives off a faint whiff of Armenian sausage. Thanks James, keep up the great work!
Thanks John, i get asked about this all the time, but my recommendation is don't bother. the risks are damage to your gasket, temp gauge, shifting the dome and or stressing your ceramics beyond whats necessary. Understand if you want to do it for cooking something like Naan, storage or you have a nasty off putting smell then its worth the potential risks IMO
I am a Virgin to this style of cooking ... so have been watching all your videos. Bought one of the tiniest Kamado ceramic grills made ... So gonna give it a go this month... I am gonna use the spatchcock method ... (I have been cutting up my chickens like this for years) but didn't know it had a name, ... I am old school, been cooking for more than 40yrs. I am older than the internet, l.o.l. ... I have learned a lot through your videos, Thank you for teaching this Ol dog new tricks.
Some of the best grilling content out there! Accidentally cleaned my Kamado Joe a few months ago. When I opened it up it looked like it was brand new. Was super stoked and this is a great video to give instruction on how to clean it (intentionally)!
I'll give this a try! And yes PLEASE do an alignment video, there is no good ones on UA-cam. My lid kept popping open also. I found the little slot for the Allen wrench fitting to adjust the width or height of the lid latch which seems to either increase or decrease tension.. That was my issue! lid stays shut now thank god😅
Mine developed a serious overbite, which took me some work to fix so I'm looking forward to your video! What's worse - my metal ring is permanently warped and it just pops off the fire box unless the full set up with the heat deflectors is sitting on it.
will do the alignment. the ring will warp if its not properly seated 100% flat when installing. most install it not flat and the heat will cause it to bend.
Have always known how to clean grill grates etc. but always wondered how one would clean the ceramics. Thought of steam cleaning. This video clears that up. Thank you.
Great video with great information as always. I deep clean on a semi regular basis but the lid was always still black until I continued to let it burn with the top vent open this way. It was a little shocking how long it takes to really Deep Clean it back to white and these techniques work well. I didn’t realize I could blow out the thermometer, I will start removing it when I’m getting this hot for this long. Thank you.
I've been cleaning mine with newspaper but this looks to be a winner. I'm definitely trying this in preparation for the holidays. Thank you so much James.
Hi Dave, yes same deal just mind the bands. they tend to slack more with high heat and the dome tends to shift. the gaskets being felt are also not likely going to survive so be prepared for that
Good to know. I am surprised how my Joe Jr.changes color when Temps get so high. I've been learning so much from your videos since getting my first kamado just a couple months ago. Thank you.
I've tried this twice now, and while it is better it is nowhere near that pale yellow in the video, I have a Primo Oval XL so don't know whether that makes a difference. I'm going to try one more time this weekend with some hotter / longer burning charcoal. It certainly is cleaner and there is near zero smell when it gets up to temp using this.
you are likely good at this point as the white will be gone after a few cooks. you need to close the cap and let it bake 20min or so and repeat adding a few fresh pieces of coal to shoot the temp up for 20min to cycle it to get the stubborn black
James, thanks for these videos! I just recently ordered a KJ Classic 3. This is my first ceramic grill and I appreciate the information. I have been binge watching your videos while waiting for my KJ to be delivered.
I have made two separate attempts to clean the inside of the dome using this high heat technique (each with 90 minutes of open top plus 90 minutes of closed with slider open, plus refueling for repeats of 45 minutes and 45 minutes). That's 540 minutes combined of high heat. The outside of the dome registered 550 F (I took out the thermometer) and the paint came off of the top vent as you said it might. I still have a dark inside dome. Suggestions?
Thanks James. My big joe is pretty new, but already its dark inside and I will do this process to it before it gets to bad. I use it almost every night and I'm sure it won't take long for it to get pretty bad. I have a 5 year old Vision that I'm trying to restore and sell and hopefully this will work on it as well. Great video
Thanks Sean. i get asked about this all the time, but my recommendation is don't bother. the risks are damage to your gasket, temp gauge, shifting the dome and or stressing your ceramics beyond whats necessary. Understand if you want to do it for cooking something like Naan, storage or you have a nasty off putting smell then its worth the potential risks IMO
maintenance videos are very helpfull. I wonder if you change your gasket on KJ Jr to fiberglass one would a Jr dome would put enough pressure for full closing
Hi James, I just recently purchased an ceramic grill and have two smokes and 3 or more grills on it. Thanks for the tips on caring for these units, this will help me greatly.
Thanks for your videos James. Thanks to you and a few others who have shared tips/tricks and recipes on UA-cam, I have gone from a decent backyard griller to “king of the lanes”! My wife was unhappy with me purchasing the Kamado Joe but has since changed her tune. Perfect timing on this video as I have been wanting to clean my classic for a while now and hadn’t gotten around to it. Keep up the great work!
Thats awesome, congrats. i get asked about this all the time, but my recommendation is don't bother. the risks are damage to your gasket, temp gauge, shifting the dome and or stressing your ceramics beyond whats necessary. Understand if you want to do it for cooking something like Naan, storage or you have a nasty off putting smell then its worth the potential risks IMO
@@SmokingDadBBQ perhaps I will just clean my deflection plates. Is there a “safe” way to just clean the vent cap? I have the old daisy wheel style. I was considering just using a degreaser to clean it up. Would love to hear your thoughts. I will see if you made a vid on that specifically. Thanks again for all you do!
thanks Mike. i get asked about this all the time, but my recommendation is don't bother. the risks are damage to your gasket, temp gauge, shifting the dome and or stressing your ceramics beyond whats necessary. Understand if you want to do it for cooking something like Naan, storage or you have a nasty off putting smell then its worth the potential risks IMO
Ceramic cracks with sudden changes more than it does at an absolute temp. i get asked about this all the time, but my recommendation is don't bother. the risks are damage to your gasket, temp gauge, shifting the dome and or stressing your ceramics beyond whats necessary. Understand if you want to do it for cooking something like Naan, storage or you have a nasty off putting smell then its worth the potential risks IMO
Thanks so much for this, James. I had 4 years of build up on the lid and it worked like a charm. Like you, I had to do 11/2 run to get it white. But now it's like brand spanking new! 👍🙏🙏
Great Info!! I've been trying to clean my Vision B dome but no luck getting past grey. I'll try changing the lump and going longer per your results. Keep the tips and tricks coming I love em.
Thanks Fred. i get asked about this all the time, but my recommendation is don't bother. the risks are damage to your gasket, temp gauge, shifting the dome and or stressing your ceramics beyond whats necessary. Understand if you want to do it for cooking something like Naan, storage or you have a nasty off putting smell then its worth the potential risks IMO
First, thank you for the video. I had not used my komodo for several years, had it closed and covered the entire time, on my patio's. When I opened it there was what looked like mold. Will the process you have shown clear this up so that it's safe to start cooking again? video clear up
Thanks. I’m looking forward to the dome adjustment video too. I got an overbite after having the grill for 3 weeks that prevents me from closing the grill.
Wow smoking Dad I just loved this video it was very informative. I will be trying this on my Classic 3. I wondered how I would clean the dome, now I know. Thanks again and keep em coming.
Another fantastic and informative video. Don’t know if it was just the video but the outside color of the kamado turned a darker color red while in the inferno mode!
Really good videos. I have a new to me Primo XL Oval that was in need of a new gasket, so I decided this was a good time to do do a deep fire clean. Everything was going great. Allot of heat after and hour. So I came back at 1hr 45m and the lid was stuck and will not open. Is it possible the the gasket glue sealed to itself? The grill was still at the highest temp but lid still not moving. Any thoughts to remedy?
I haven’t had to do this on my Joe Jr yet, but when I’ve done it on my egg it needs bands tightened/alignment set, and a new gasket every 2nd or 3rd time. I’m definitely going to go with a Joe style gasket next time, they seem so much more durable.
the egg gasket and bands would go out on pizza for me all the time, they are more susceptible to developing overbite / under bite with high heat than the Joe design is.
Not sure if I dare to start a deep clean, would hate for my Kamado to crack or get damaged. But once in a while a good clean can be useful. Thanks 4 the step by step video. And if I muster up the courage and end up with all new looking ceramics I’ll have you 2 thank👍🏼
i get asked about this all the time, but my recommendation is don't bother. the risks are damage to your gasket, temp gauge, shifting the dome and or stressing your ceramics beyond whats necessary. Understand if you want to do it for cooking something like Naan, storage or you have a nasty off putting smell then its worth the potential risks IMO
Great Job James. Just need to clarify at the 7:18 time you mention to close to top vent but did not mention bottom one. I think it should be left open I believe or am I wrong.
I like the process you used, reminded me of Wayback when I used to work in a restaurant this is how we used to clean our grills we would cover the Greats with aluminum foil and turn up the heat then after a while we would scrub them down for a quick and easy cleanup
When it was at full inferno mode, it looked like the dome and the top of the body had darkened, did you notice that when you were doing it? Or perhaps it was just the sunlight changing. It wasn't as noticeable the day after.
a good mix of cooks tends to prevent issues. its only a problem if you only ever do low and slow and never sear a steak or cook a pizza. I don't need to do this ever since i am all over the place for cooks
Must watch KJ videos:
Dome alignment issue? Video is OUT - ua-cam.com/video/qWM6mFkfnmI/v-deo.html
KJ 101 (start here) - ua-cam.com/video/x3nvkwmwuFw/v-deo.html
Top 10 KJ beginner mistakes - ua-cam.com/video/gdcaOjQt_I0/v-deo.html
Top 5 KJ maintenance tips - ua-cam.com/video/gphUQFW6uIo/v-deo.html
Don’t buy these accessories - ua-cam.com/video/ORcbo6fTHmk/v-deo.html
Smoke wood secret - ua-cam.com/video/2qtHrFjWY1U/v-deo.html
First 5 cooks for a new owner - ua-cam.com/video/JA84ZvYL47Y/v-deo.html
I can't thank you enough for the extremely useful content you provide. I purchased my first kamado joe classic 3 this year and am LOVING it! I've had some great cooks on it so far and have used several of the techniques you've shown in your videos to get amazing results. So far my favorite has been a pork butt I did with your double indirect method.
fantastic, congrats
Doing this on the Kamado Komodo I “inherited” from my FIL after he moved. It’s been 10 years and this thing has never been cleaned and so far it’s burning off all kinds of fat and gunk. Thanks for the temperature and other guidance!
James, great video. Yes, I’d really like to see a future video on adjustments for over bite, etc. On a related topic, how often should the hinge pressure need adjustment? My dome wasn’t staying fully open so About 6 weeks ago I adjusted the spring and it was perfect until last week. Yesterday the dome wouldn’t stay open at all so I tightened the hinge spring again. Could it be related to the arrival of cold weather? Thanks.
Great questions and I have experienced exactly the same things. What are your thoughts James??
Semi related. Got to always check your tires when the seasons change for this reason. My girl freind when i Met her didn’t know this. Had one tire at five psi. Gotta be careful out there.
This is cold weather coming in, spring and fall tends to come with dome adjustments so its a good idea to check the bands while you are adjusting your air lift hinge
I have the same problem with an overbite as well! I can't figure it out. Big joe 3. It was fine originally but developed over the last year
Same issue on my side with overbite. If anyone figures this out, would be happy to hear it!!
How you break everything down into an easy to follow process really sets your channel apart as a go to source for Kamado cooking. Thanks for all the great detail!
thank-you, cheers
I was considering the BGE, but after watching your videos I am sold on Kamado Joe. Thanks for all the great content and knowledge!
thanks Todd. They are both good grills, i just prefer the little details and innovation on the KJ
Great tips, I enjoy your maintenance and care videos, most others don’t venture into these important topics. I would love to see the overbite correction video. My Big Joe 3 came with a slight overbite and can be a little tough to latch, I’ve only had it for a few weeks and I’m hesitant to start adjusting things. Keep up the great work.
I've had that problem too and somehow fixed it by adding washers on the bottom handle. I find it gets worst when I do a high heat cook like pizza but gets back in place over time.
will get to work on the dome alignment
@@jg.387 Same here, I also installed the washers, but when doing high heat cooks, the overbite gets bigger and washers don't help. It doesn't effect the cook, but I want to solve the overbite issue and don't know how. I checked all the screws and they seem tightened ok.
Really looking forward to video on dome alignment, your content is really great James.
Timing is perfect. I did this yesterday and you confirmed what needed to be done. I did not remove the Temperature probe & reaching 700F shut the lower vent completely and top vent (Smokware) slightly cracked open (1/2"). Internal was grey white.... I will use your method next year for a whiter white. Used a banister brush and vacuum for the internal. Great video James. You also convinced me on the Su-V-Gun ... ordered!
Thanks and cheers! Congrats on the SV gun
I LOVE your videos man. You go into such detail of the fundamentals and don’t brush over the small stuff. Your teaching style is so great and I appreciate all of your tips and tricks!
Also, I have the overbite on my big joe - so I’ll be on the look out for your next videos!
too kind, thanks so much
Did this today after 3 yrs. WOW WOW WOW. I have a brand "new" KJC3 now. Will definitely do this every few years
glad it helped
Why would you storage your kamado 😂😂😂😂😂😂
@@nietbepalen dude has like 14 of them
…Like if you are moving or traveling for a year or so. I’ve done both.
I am new to a kamado. It's interesting that you can clean it this way without having to hold a brush or something like that. Your videos are educational for a beginner. thank you for this. greetings from the Netherlands.
This is great, thank you! My Big Joe is 9 years old, and still going strong, but I admit everything's a bit too smoky. My annual "burn off the winter moisture" got it ALMOST clean this year, and I've been wracking my brain to figure out why I can't quite get it over the threshold. I'm definitely going to be trying this.
My husband loves your videos but most important, he has learned so much from you!
Wow, thank you!
Thank you for your many videos. I have now had my KJ2 for six months and use it often. I have been struggling to reach and hold high temps, my deflector plates look horrid and the entire inside is sooty black. I watched several of your videos on cleaning. This weekend I will remove all the ceramics to clean out the ash, then do a deep clean on the plates and then a deep clean on the dome. I wish I had seen this video earlier. I live in North Dakota and was looking for heating options for my outdoor kitchen. I wasn't looking for four season comfort, just a bit of help in the Spring and Fall. I settled on electric radiant heaters that look similar to yours, but not without hours and hours of research and all sorts of anguish.
congrats on the new heaters
James, I am a big fan. Because of you I decided to get Kamado Joe Big Joe 3. Been enjoying it following your recipe videos. But I haven’t been able to get the amount of smoke flavor putting wood chunks under lump charcoal. I started putting wood chunks on top and got more smoke flavor.
More smoke flavor isn’t for everyone. But that help me get more smoke flavor in my meat.
I also followed your step by step to clean my top with high heat. Came out nice and clean, but couldn’t get top lid white. Any other ideas?
its likely clean enough for any purpose you need (like removing mildew), cant stress enough how unnecessary white is as it will be black again after one cook so you just want this for removing the mildew or off smell if you have one
I am happy I found your channel. These tip and procedures will help me prolong the life of my Kamado.
thanks Ian
I really appreciate your channel. I’ve have, and had, many different smokers over the years and was thrilled to discover your channel when I bought my Kamado last June.
Thanks Kirk and congrats on your Joe
@@SmokingDadBBQ is it worth getting a sloroller for the classic 2? Seems like it wouldn’t leave much space.
How often do you recommend doing this deep cleaning? Or do you generally tend to do it after X number of cooks? I haven't even used my classic more than a dozen times (with one long smoke [brisket]) and it's really gunked up and black inside. Would be nice to clean it out but I only want to do this when it's absolutely necessary.
Did 2 burns and the black gunk is still staying on there... Its been 2 years since I knew this is even possible, but I guess its too late for my KJCII. Hopefully you all will get the result that you are hoping for. Thanks for an informative video James.
so long as you are not getting an off smell or taste i would leave it black
I did two burns on mine as well and achieved the same results. It is burning clean though so I’m happy with the results and going to leave it as is.
Same. Great video but did not work for me either
Thanks from Holland for yet another fine video. Lots of video's on the net about using kamado's, but your the only one with lots of information explaining why u do what u do. Very interesting and one of the reasons why i choose for a kamado joe.
Thnx from Holland, and keep up the truly informatic video's 👍
Awesome, thank you!
This is the best channel by far on kamado joe.. watching your show made me a customer of kamado joe:)
Wow, thanks!
Always and forever the best. I do not even watch other bbq channels anymore.
thanks so much!
Wow...what a difference! Going so far over the recommended heat however: do you have any fears of micro-fractures?
Thanks James. i get asked about this all the time, but my recommendation is don't bother. the risks are damage to your gasket, temp gauge, shifting the dome and or stressing your ceramics beyond whats necessary. Understand if you want to do it for cooking something like Naan, storage or you have a nasty off putting smell then its worth the potential risks IMO
I have a kamado vision grill and have tried the high heat deep clean twice. The bottom is good as new but the dome is still dark. Is there anything else that I can try? Or just continue to repeat the process until is clean? Thank you
Hi James! I’m suffering with a very dirty KJIII. The fire box ceramics are nice and clean, but my dome and lower section is just being stubborn. I’ve done both the 90min inferno burn + 60 min big damper closed but slider still wide open - then I added more charcoal and did the 45 and 45 you recommended. Still black. I’m thinking of trying the 90/60 again. Anyone else mentioned having this issue?
I have the same. Did you find a solution?
Amazing video as always, just deep cleaned my Joe Jr for the first time in 100+ BBQs and it no longer gives off a faint whiff of Armenian sausage. Thanks James, keep up the great work!
hahaha thanks, cheers
Great video. For those of us who are new to the kamado style of cooking, it provides a lot of useful inormation. Keep it up.
Thanks a lot
Another great video and rundown. I’ve done the cleaning burns but not for the dome. Now I have another task for next weekend.
cheers
Absolutely doing this as the lid of mine is pure black ! Tks as always !
Thanks John, i get asked about this all the time, but my recommendation is don't bother. the risks are damage to your gasket, temp gauge, shifting the dome and or stressing your ceramics beyond whats necessary. Understand if you want to do it for cooking something like Naan, storage or you have a nasty off putting smell then its worth the potential risks IMO
I am a Virgin to this style of cooking ... so have been watching all your videos. Bought one of the tiniest Kamado ceramic grills made ... So gonna give it a go this month... I am gonna use the spatchcock method ... (I have been cutting up my chickens like this for years) but didn't know it had a name, ... I am old school, been cooking for more than 40yrs. I am older than the internet, l.o.l. ... I have learned a lot through your videos, Thank you for teaching this Ol dog new tricks.
Thank-you, cheers
Thanks James,
Yes I definitely need to adjust my dome after this year, lots had been smoked
Stat safe
Thank-you, cheers
Some of the best grilling content out there! Accidentally cleaned my Kamado Joe a few months ago. When I opened it up it looked like it was brand new. Was super stoked and this is a great video to give instruction on how to clean it (intentionally)!
hahaha run away deep cleaning service, thanks
I was just about to move my kamado to the garage for the winter. Now that I saw this I'll do it at the end of fall every year . Thank you Smoking Dad.
Cheers Evan, even though the best plan is to keep it going year round if you can swing it
I'll give this a try! And yes PLEASE do an alignment video, there is no good ones on UA-cam. My lid kept popping open also. I found the little slot for the Allen wrench fitting to adjust the width or height of the lid latch which seems to either increase or decrease tension.. That was my issue! lid stays shut now thank god😅
will get to work on that one
Thanks for sharing. How would recommend adjusting the BGE cap for capturing the heat?
James
You sold me. I just bought the Kamado Joe III
Can't wait.
My pellet grill just couldn't give me heat for grilling.
Now I can smoke & grill 😊
congrats
Thanks James, mine has 3 years of build up and I had no idea how to return the dome to its clean white state. Can’t wait to try this !
thats about the same as my classic had
i dont even have a kamado and here i am watching you clean one.. goes to show how entertaining these videos are..
hahah thank-you, cheers
Mine developed a serious overbite, which took me some work to fix so I'm looking forward to your video!
What's worse - my metal ring is permanently warped and it just pops off the fire box unless the full set up with the heat deflectors is sitting on it.
Did this happen by super heat cleaning ?
@@TheHelicapt Yep, I didn't even go to the extent mentioned in this video - it was 30 minutes at 700-800F.
will do the alignment. the ring will warp if its not properly seated 100% flat when installing. most install it not flat and the heat will cause it to bend.
Have always known how to clean grill grates etc. but always wondered how one would clean the ceramics. Thought of steam cleaning. This video clears that up. Thank you.
Glad to help
Great video with great information as always. I deep clean on a semi regular basis but the lid was always still black until I continued to let it burn with the top vent open this way. It was a little shocking how long it takes to really Deep Clean it back to white and these techniques work well. I didn’t realize I could blow out the thermometer, I will start removing it when I’m getting this hot for this long. Thank you.
cheers
Your videos are my main go to for cleaning. Please do one about the over bite
will do
I've been cleaning mine with newspaper but this looks to be a winner. I'm definitely trying this in preparation for the holidays.
Thank you so much James.
Thank-you, cheers
Hey James, would LOVE to see the OVER bite ADJUSTMENT! love your vids!
will get to work on that
good info. assuming that I can use this procedure with my BGE
Hi Dave, yes same deal just mind the bands. they tend to slack more with high heat and the dome tends to shift. the gaskets being felt are also not likely going to survive so be prepared for that
That’s really interesting how that works. I might have to try that in a few years.
Thanks, definitely not mandatory
Good to know. I am surprised how my Joe Jr.changes color when Temps get so high. I've been learning so much from your videos since getting my first kamado just a couple months ago. Thank you.
Glad you like them!
I tried this last week, much better. Thanks
thank-you, cheers
Another amazing video, so would deflector plates be the same process to melt off the oils and keep them nice and clean as possible? Thank you!
yes, but less heat is fine since they are close. 500f-600f max is plenty to clean the lower section
I've tried this twice now, and while it is better it is nowhere near that pale yellow in the video, I have a Primo Oval XL so don't know whether that makes a difference. I'm going to try one more time this weekend with some hotter / longer burning charcoal.
It certainly is cleaner and there is near zero smell when it gets up to temp using this.
you are likely good at this point as the white will be gone after a few cooks. you need to close the cap and let it bake 20min or so and repeat adding a few fresh pieces of coal to shoot the temp up for 20min to cycle it to get the stubborn black
I did this last month. Worked GREAT!
Awesome, cheers Rob
James, thanks for these videos! I just recently ordered a KJ Classic 3. This is my first ceramic grill and I appreciate the information. I have been binge watching your videos while waiting for my KJ to be delivered.
Glad I could help!
I have made two separate attempts to clean the inside of the dome using this high heat technique (each with 90 minutes of open top plus 90 minutes of closed with slider open, plus refueling for repeats of 45 minutes and 45 minutes). That's 540 minutes combined of high heat. The outside of the dome registered 550 F (I took out the thermometer) and the paint came off of the top vent as you said it might. I still have a dark inside dome. Suggestions?
I have the same. Did you find a solution?
Thanks James. My big joe is pretty new, but already its dark inside and I will do this process to it before it gets to bad. I use it almost every night and I'm sure it won't take long for it to get pretty bad. I have a 5 year old Vision that I'm trying to restore and sell and hopefully this will work on it as well. Great video
have fun David
As usual useful information, seems every time I wonder about something, you come up with answer before question.
hahaha telepathy
Alignment video is a must with you’re knowledge and teaching skills!
will do
Thanks. I will be doing this first thing in the spring when I start the Kamado back up
Thanks Sean. i get asked about this all the time, but my recommendation is don't bother. the risks are damage to your gasket, temp gauge, shifting the dome and or stressing your ceramics beyond whats necessary. Understand if you want to do it for cooking something like Naan, storage or you have a nasty off putting smell then its worth the potential risks IMO
maintenance videos are very helpfull. I wonder if you change your gasket on KJ Jr to fiberglass one would a Jr dome would put enough pressure for full closing
it would have more than enough weight to close it
@@SmokingDadBBQ thanks for information. Will have to try someday. Maybe you will do that too on your Jr (assuming still with stock gasket)
Wow what a difference. I've never thought about making naan on the dome. I'll have to look for an idea sounds super interesting.
thanks, cheers
Hi James, I just recently purchased an ceramic grill and have two smokes and 3 or more grills on it. Thanks for the tips on caring for these units, this will help me greatly.
Glad to help
Thanks for your videos James. Thanks to you and a few others who have shared tips/tricks and recipes on UA-cam, I have gone from a decent backyard griller to “king of the lanes”! My wife was unhappy with me purchasing the Kamado Joe but has since changed her tune.
Perfect timing on this video as I have been wanting to clean my classic for a while now and hadn’t gotten around to it.
Keep up the great work!
Thats awesome, congrats. i get asked about this all the time, but my recommendation is don't bother. the risks are damage to your gasket, temp gauge, shifting the dome and or stressing your ceramics beyond whats necessary. Understand if you want to do it for cooking something like Naan, storage or you have a nasty off putting smell then its worth the potential risks IMO
@@SmokingDadBBQ perhaps I will just clean my deflection plates. Is there a “safe” way to just clean the vent cap? I have the old daisy wheel style. I was considering just using a degreaser to clean it up. Would love to hear your thoughts. I will see if you made a vid on that specifically. Thanks again for all you do!
@@ficient1 gentle hot water and dish soap. Soft terry cloth
Yes, please give us the maintenance video on overbite.
I haven’t had that problem yet, but when I do have a problem I always check your channel…
Will do!
Great Video! I've been wondering how to clean the dome. Thank you for sharing
thanks Mike. i get asked about this all the time, but my recommendation is don't bother. the risks are damage to your gasket, temp gauge, shifting the dome and or stressing your ceramics beyond whats necessary. Understand if you want to do it for cooking something like Naan, storage or you have a nasty off putting smell then its worth the potential risks IMO
@@SmokingDadBBQ is there a video for spatchcocking a turkey?
Would you do this on a ceramic that didn't have the flower pedal/fan blade fire box? Would you be concerned of cracking a one piece box?
I’ve done this a few times on big green egg, no issues.
Ceramic cracks with sudden changes more than it does at an absolute temp. i get asked about this all the time, but my recommendation is don't bother. the risks are damage to your gasket, temp gauge, shifting the dome and or stressing your ceramics beyond whats necessary. Understand if you want to do it for cooking something like Naan, storage or you have a nasty off putting smell then its worth the potential risks IMO
Thanks so much for this, James. I had 4 years of build up on the lid and it worked like a charm. Like you, I had to do 11/2 run to get it white. But now it's like brand spanking new! 👍🙏🙏
boom. congrats
Great Info!! I've been trying to clean my Vision B dome but no luck getting past grey. I'll try changing the lump and going longer per your results. Keep the tips and tricks coming I love em.
Thanks Fred. i get asked about this all the time, but my recommendation is don't bother. the risks are damage to your gasket, temp gauge, shifting the dome and or stressing your ceramics beyond whats necessary. Understand if you want to do it for cooking something like Naan, storage or you have a nasty off putting smell then its worth the potential risks IMO
We always like to see new recipies but cleaning tips are always welcome!!
thank-you, cheers
First, thank you for the video. I had not used my komodo for several years, had it closed and covered the entire time, on my patio's. When I opened it there was what looked like mold. Will the process you have shown clear this up so that it's safe to start cooking again?
video clear up
going to try this clean technique this week.
Have fun!
Great video, James. Please do a video on dome alignment. I need to fix mine. Thanks!
will work on that
Thanks. I’m looking forward to the dome adjustment video too. I got an overbite after having the grill for 3 weeks that prevents me from closing the grill.
will get to work on that
@@SmokingDadBBQ Thanks
Yes Alignment video! Also has anyone had temp probe issues??? I’ve had 3 replaced and every single one is messed up!!!!
i have had one in my KJ ownership that wouldn't adjust with the set screw when calibrating, KJ sent me a new one under warranty
Wow smoking Dad I just loved this video it was very informative. I will be trying this on my Classic 3. I wondered how I would clean the dome, now I know. Thanks again and keep em coming.
thanks so much
Great video, I've attempted a clean burn before but didn't get this good results. Will have to try again!
thank-you, cheers
Another fantastic and informative video. Don’t know if it was just the video but the outside color of the kamado turned a darker color red while in the inferno mode!
it absolutely does... like its holding its breath lol
Recently found your channel and love it. Bought my first kamado grill last week and love it so far
Welcome aboard!
@@SmokingDadBBQ Thank you 😁 going to try spatchkock chicken next. Hoping for good results. Any suggestions for sides?
@@Neobob88grilled asparagus, goose fat and bacon potatoes, lemon zest grilled kale or even marinated basket of mixed veg goes well
@@SmokingDadBBQ much appropriated 😊🙏
Yes! Definitely do a video on realigning the dome lid.
ok will do
just got my Kamado Joe. Watching all of 101 to get to know how to use it. Thank you for the great videos
Thank-you, cheers
Excellent video! Do you do anything to clean/restore the SloRoller?
Excellent video. Always like to see cleaning methods.
thanks
Really good videos. I have a new to me Primo XL Oval that was in need of a new gasket, so I decided this was a good time to do do a deep fire clean. Everything was going great. Allot of heat after and hour. So I came back at 1hr 45m and the lid was stuck and will not open. Is it possible the the gasket glue sealed to itself? The grill was still at the highest temp but lid still not moving. Any thoughts to remedy?
Incredible results! Thanks for the tips and helpful video
thanks Mike
Would love the video on how to fix overbite, my grill has developed one recently and trying to figure out how to fix it.
will do
Another great video james, but is this the only way to clean the soot out of the dome?
I haven’t had to do this on my Joe Jr yet, but when I’ve done it on my egg it needs bands tightened/alignment set, and a new gasket every 2nd or 3rd time. I’m definitely going to go with a Joe style gasket next time, they seem so much more durable.
the egg gasket and bands would go out on pizza for me all the time, they are more susceptible to developing overbite / under bite with high heat than the Joe design is.
This worked like a charm!! My kamado looks brand new🎉
Not sure if I dare to start a deep clean, would hate for my Kamado to crack or get damaged. But once in a while a good clean can be useful. Thanks 4 the step by step video. And if I muster up the courage and end up with all new looking ceramics I’ll have you 2 thank👍🏼
i get asked about this all the time, but my recommendation is don't bother. the risks are damage to your gasket, temp gauge, shifting the dome and or stressing your ceramics beyond whats necessary. Understand if you want to do it for cooking something like Naan, storage or you have a nasty off putting smell then its worth the potential risks IMO
Thank you for an awesome tip! My classic 2 looks almost new! Question what should I use to clean the outside? To get it so shiny red again?
Thank you, I need to do this before I store the grill away
Thank-you, cheers
Great Job James. Just need to clarify at the 7:18 time you mention to close to top vent but did not mention bottom one. I think it should be left open I believe or am I wrong.
good point, yes open the entire time .... top vent is max open closed position
@@SmokingDadBBQ ok
I like the process you used, reminded me of Wayback when I used to work in a restaurant this is how we used to clean our grills we would cover the Greats with aluminum foil and turn up the heat then after a while we would scrub them down for a quick and easy cleanup
fire is a great cleaner
When it was at full inferno mode, it looked like the dome and the top of the body had darkened, did you notice that when you were doing it? Or perhaps it was just the sunlight changing. It wasn't as noticeable the day after.
Mine always goes much darker when burning off.
yes thats a sign of don't touch the dome lol
Does the bottom vent stay wide open for the entire process?
When do you decide to clean versus keeping the “seasoning” of the cooker?
only if necessary ... better to skip if you can
I will need to try this out. All the slow cooks builds up some gunk, but the pIzza cooks cleans most not all of that away.
if you dont have any issues just keep doing what you're doing
is there a way to be proactive and prevent the build up? For example, can I just give a good scrub after cooks?
a good mix of cooks tends to prevent issues. its only a problem if you only ever do low and slow and never sear a steak or cook a pizza. I don't need to do this ever since i am all over the place for cooks
Great video James! Trying the deep clean today on my Classic III
thank-you, cheers
I probably had 3+ years of build up on my grill. Thanks for the information my grill is much cleaner now.
Thank-you, cheers
Question - have you had a dome that didn’t clean after getting 700-800 degrees? Does is take a higher temp and maybe more than one burn cleaning?