I've only used my kamado for one slow cook and it was a massive fail. I've watched a lot of other people do it here on UA-cam but I have to say your video was the most informative overall and you didn't even cook anything. I really learned a lot from this and will be looking for more videos. Thank you!
As a professional Chef of 37 years, I'm looking to start smoking meats for my personal consumption, you have taught me a great deal in this short upload. Well done. Cheers Man, appreciated.
As a Komodo Kamado owner for 10 years, I was pleasantly surprised with your video of "don'ts" and tips - SPOT ON! Everything that you said is correct and very helpful to "newbies" in the ceramic cooking world. Good recommendations on lump charcoal brands and thermometers. Thanks for putting the right info out there.
Once again, another video of super tips for beginners. Where were you when I needed you, 4 or 5 years ago? Almost everything you highlight in your videos, I had to learn through trial and error, and you're right on. Great job.
Hugely informative for a new Kamado grill owner. I better watch out this winter and bring the heat up slowly, top tip. Thanks dude! Keep up the great work :)
Great tips and much appreciated info. I watched this video awhile back before purchasing my Kamado joe and it helped me speed up the learning curve. Thanks alot
I just got my first Kamado yesterday and haven't tried a cook yet but I'm glad I watched this before I started off on the wrong foot. Excellent advice!
Wow, what a great presentation. I've been a Kamado griller/smoker for a long time, never seen a video that addressed everything I've always wondered about. cheers!
Great video and insight, everyone can benefit from this information. Just ordered my Shokunin Kamado and it will be interesting to see its nuances as it pertains to your information here. Thanks again for doing such a great job on these video's!
Appreciate you taking the time to make this video. I'm a newbie myself and just ordered my very first Kamado Joe. Doing as much studying as I can before my first cook and I'm glad I came across this video. Thank u!
Thanks! You have to buy directly from their website. Lead time was almost 3 months. Not sure what current lead times are. I know they are getting more and more popular so times were pushed out. Sometimes there are cancellations and you can get lucky. Best to call Dennis and see what he says. Great guy to talk with.
Great informative video I learned a lot because I am going to buy one of these Kamado tight grills it’s good to know where to begin and not start screwing up right off the bat lol thanks again
Very useful. Learnt a few tips that I know I’ve got wrong before, especially raising temperatures in the winter. I’ve a Joe and they ain’t cheap, especially in England, so I can’t afford to crack my egg. Also I tend to cook too quickly instead of allowing the Joe to absorb the heat and radiate properly.
Great tips and I wrote them down. I think I performed 5 or 6 of these mistakes with a Vision grill. One caveat though for those calibrating your dome thermometer: Water boils at different temps at different altitudes. Where I live it boils at 200 degrees. I initially calibrated my thermometers to 212. Not a huge thing in the grill, but for probe temps and hitting the mark with your desired food, 10 degrees is important.
I never take mine off. I have the SS covered teak side tables. I don’t cover mine. It’s been in the direct sun for over a year-looks brand new. Worth every penny.
I have a visions grill ceramic smoker. I find when I want low temps like 225-250, it’s easier to just use a chimney full of charcoal and maybe an additional half a dozen charcoal lumps. Otherwise if I fill the firebox full of charcoal it burns too hot. I might add an additional half a dozen individual charcoal lumps later on in the cook to get it to last 8-10ish hours.
I’m surprised you can’t just shut down the vents and keep the temp low. Maybe try lighting one small area? It should be able to keep low as long as not too much lump is burning at one time and the vents are shut down. That being said, as long as you have a method that works, that’s all that matters. Thanks for watching!
Mr Jake, Milton here just subscribed and my biggest mistake is not monitoring grate temperatures. I do understand heat rises and the dome will be some hotter, never considered this but knew this. Today is June 21 and two days ago I cooked on my Grill Dome a ham and chicken. Kept the temperature around 215 to 225 deg. still over the ham. Knowing and -->Realizing
Thanks, for the video, well done! Too much heat and too many chips. get that right, you are good. Imperial Kamado owner since the 1980's here. I use 12-15 briquettes . I don't use anything else in the Kamado, I think it burns too hot. A couple handfuls of soaked chips (or your taste). Don't get in a rush. That's it! There is nothing like a seasoned Kamado!
That was a great video. I have an Akorn Kamado and having problem with target temperature. Just bought a Digi Q DX3 and trying to manage fire and still overshooting. wanted 250 and it run up to 296. started backing down top vent at about 180. any suggestions would be appreciated. Just Subscribed to your channel.
Try opening bottom vent only as wide as your finger. Top vent is probably about the same. I haven’t used one so I’m guessing. It’s all about the airflow so if you are overshooting there is too much air. Try to leave the bottom vent alone and focus on the top vent only. Also make sure when you close the lid it’s perfectly sealed and doesn’t need to be adjusted. The big thing is make an adjustment and wait 10-15 mins for it to stabilize. Most make adjustments too quick and chase. 1/2-1 open on bottom and adjust top. An 1/8” on the top will have more of an impact than you thing. Make very small changes. Hope this helps! Thanks for subbing!
Mine had the same problem, turns out it was a sealing problem - was going up in temp even with all vents closed. I had to seal the bottom vent with black RTV silicone and add felt around the ash pan to get temps down, google akorn sealing mods for more tips.
Great video. I have had a Kamato Komodo for two years (same exact one as you have). I have a question- maybe you can give me some tips. I read somewhere that the top vent can be used to control smoke density. I often wind up with product that is strong with smoke flavor. Not dirty smoke, just a strong smoke flavor. In order to put a lighter smoke on the product, the guide said to open the top vent more. Doing that raises the temperature, hence my balancing act struggle. Close the vent, more smoke flavor, open the vent, runaway fire. I’m pretty much using the minimum smoking wood amount (one or two lumps) any thoughts on keeping the temperature down while not creating too much smoke flavor?
Couple things to try: #1 use the pin wheel side and use a small hole and then you can open the top vent more. #2 try only 1 chunk of wood #3 try some wood that doesn’t put out a heavy smoke like pecan. It’s puts a light kind of sweet smoke on the meat. #4 try not using wood at all for something like chicken or even apple wood. Hope this helps. Good luck!
These machines work like the old potbelly stoves. The bottom vent adds combustion air into the fire chamber (correct me if wrong). The top vent allows heat to vent out. Thank of the bottom vent as the accelerator - if this bottom vent is closed the fire will not burn even with the top vent open, if all the gaskets and seals are good. Now reverse this - open the bottom vent all the way and close the top vent completely. If all gaskets and seals are good and in place the bottom feed combustion air has no place to go and no air no fire.
Hahaha I got out of planes for 4 or 5 years. I bought another one 3 years ago and flew it a couple times last year. I just have too many interests lol. I’m going to keep flying, but the channel and my other new channel Offset Rookie, take a lot of time on the weekends so I have to prioritize unfortunately. Luckily the benefit to this hobby is that it feeds me 🤣. Hope all is well! I didn’t clue into who it was on your first comment.
I received one as a gift. Ugh! Wish I would have known. I really enjoy cooking and regularly do both indoor and outdoor on a wide variety of heat sources. These grills are a dictionary definition of a royal pain in the butt. You find yourself babysitting the thing and still ending up with a food product well below expectations. Were this not a gift I would give it to the first person that put up his/her hand.
I guess that depends on what brand Kamado you have. Having owned both Kamado Joes and Komodo Kamados I rarely have to babysit. Once they are dialed in it’s a no brainer. You should be able to turn out some amazing food on a Kamado. They do a lot of things well, but a bit weak in the brisket department due to lack of air flow. 🍻
Hello sir! Just watching the video and bookmarked it for future reference. I literally just bought a Vision Kamado Professional at the Depot and I'm working up a shopping list. Thermoworks is definitely bookmarked for the different thermometers. You also mentioned The Rag Company and I just wanted to ask which cloths do you use? Or does it matter? They have a huge variety and I was leaning towards the Edgeless 365, but wasn't 100% sure. Thank you for your guidance!
Congrats! Highly recommend looking at a GrillGun (discount code in description). It really speeds up the process of getting it started. Edgeless ones are good, but I’d recommend the ALL PURPOSE 16 X 27 CAR WASH MICROFIBER TERRY TOWEL. I use those for most applications. I just put out a video on your first 5 cooks that might be helpful as well. Thanks for watching!
@@RumandCook Appreciate the reply! The videos and suggestions have been extremely helpful with getting me even more excited to start cooking. Hardest part is waiting for it to arrive! While a grill gun is on my list of things to get, what’s your opinion on these electric starters? Vision makes a affordable one, but I’m curious if it works good enough.
No problem. I’ve tried a lot of different ways to start my Komodo and wasted a bunch of money lol. The GrillGun is def the way to go. Nothing else will come close to starting it as quick. I bought a Looft Lighter X hoping it would work, but wasted $300. GrillGun can’t be beat 😀
Been a Vision owner for 10+ years and I learned all of them points by following simple physics and common sense. Quality of lumps can only be learned by try and error and i learned that the hard way because there are lots of BAD-quality pre-packaged lumps out there even some of the most famous.
I fill my Kamado Joe as far as possible and have no problem keeping low temps consistent. I can usually cook 3 or 4 times without adding fuel at all. I learned to control temps on an offset stick burner and the Kamado is really no different.
If it’s a Komodo Kamado they recommend leaving it black because it helps to keep it sealed. I cleaned mine for a video and KK told me not to do it. For a KJ or BGE you can take it to a high temp for a few hours and it will clean a self cleaning oven. @smoking dad bbq has a good video on it.
I have a tiny no-name kamado grill, maybe 10 inch diameter I bought it cause it was cheap, and used it on my balcony before moving to a ground house I pretty much just used it with pure coal that didn't give any flavor at all, the only flavor was from the fat burning on the coals. Now I got some smoking wood, only starting now. The problem is, it's tiny, Maybe one pound of coal fits in it, and then no place for smoking wood. also how do I clean the inside? just burn it hot?
With that amount of charcoal you could add one small chunk of smoking wood and it would give you enough smoke for your cook. As far as cleaning, you can run it hot for a couple hours and that will burn off the grease build up. Thanks for watching. 🍻
What if you're doing a long smoke and your smoke wood (once clean) runs out and you haven't met your optimal 160 degree or so smoke. If you add a new (albeit) smaller piece of new wood, won't you then be introducing white dirty smoke to your cook? Is there a way to avoid that?
Unfortunately there isn’t much you can do in that case. A little bit of dirty smoke won’t hurt it, especially near the end when the meat has already absorbed most of the smoke.
@@RumandCook quick follow up question. I haven't used a charcoal kettle in a long time. I usually grill on propane and I smoke on a Masterbuilt Electric smoker. I want to move back to charcoal grilling and want to upgrade my smoking abilities (and quality). I first thought just get a standard kettle and smoker indirect, but if I'm going to invest in this hobby and build my experience I was thinking of putting the investment into a pricier but better product. I was initially looking into something like a Green egg, bur so many reviewers and commenters were stating how Kamado puts so much into their product, quality, and innovation that they would be a better buy. I love classic Gen 3 (mostly for the ceramic build, slow roller, aluminum shelves, and not least the gasket). I considered the kettle joe for the price, but it's just lacking in my opinion). Any thoughts. I usually cook fast and heavy (steaks,burgers), but for smoking I need to do brisket, pork butter, ribs). I also want to do pizza. Do you think, given these considerations, gen 3 would be a better investment over a green egg or a standard kettle (like a Charbroil)? Thanks again!
I think Kamado Joe would be the best choice for you. I’m a big fan of buy once, cry once. You won’t regret that purchase and the flexibility if give you. I also think a KJ is a better choice over a BGE. I owned a KJ Big Joe v2 for a few years and was happy I chose it over my buddy’s egg.
Sorry, I thought I had responded to this. I got it from komodokamado.com. Mine is 2 years old and wait till was 2 months then, I believe it's higher now. Worth the wait!
Bahaha here I am getting ready to do some ribs and I'm like damn it's only 11:00, 1 hour until I can have some adult beverages! Glad I'm not the only one with a 12:00 rule 🤣.
HOW are KAMADO JOES COMPARED TO ICONS? I am interested in buying a JOE but someone told me to look at the ICON? I am a NOVICE with these type of grills/smokers
Kamado Joe classic 1. Got flame boss wifi controller and last brisket went by grate temp of 235-245. Dome temp only read 205-210. It was terrible! Worst brisket of my life, Im not a pitmaster but not a noob either, I have made amazing brisket. It was so dry, tasted like pot roast among the ammonia smell Im getting from 4 diff brands of lump thus far but thats a diff issue. My buddy is amazing exp griller. He owns offsets and kamados. He says 270 with slowroller and heat deflectors is closest to off set perfection he has gotten
A lot of the guys on the kamado guru forum started installing they’re great temperatures on the underside of the dome thermometers. John Seltzer says to use dome temp not grate. I dunno Im learning
I think we’ve all been there. I’ve had a few briskets that turned out terrible and I literally repeated all the same steps back to back. It’s an art in itself to read the meat and adjust on the fly. That’s we are all backyard hacks haha. Try Fogo or Kamado Joe Big Block. Never had an issue with a bad taste from them. Thanks for watching!
I’ve been cooking grate for 5 years at this point unless I’m making pizza or a calzone. I don’t think you can go wrong using the dome temp, it’s just going to cook quicker since grate level will be higher. Check out @smoking dad bbq channel. He has a ton of killer KJ content and a KJ 101 that will be helpful for you.
Kamados are not really grills, they are charcoal-fueled ovens. They are designed to retain heat. To keep a kamado at temps lower than ~280 (obviously varies) you have to either use truly tiny amounts of fuel or you have to choke the fire. A choked fire produces all sorts of nasty compounds that don’t taste good and are not good for you. The ~225 temps you see in a lot of barbecue recipes are meant for offset cookers, Webers, or other rigs that can run that cool while still burning a clean fire. I’ve learned to cook things like pulled pork at 285 or ribs around 325 on my KJ II. The texture doesn’t suffer (lots of moisture in a kamado), the smoke flavor is better, and I don’t drive myself crazy trying to maintain such low temps. I suggest playing to the kamado’s strengths (lots of radiant heat, good moisture retention) and try cooking at higher temps.
@@extramurous thanks you have confirmed my research and what friends have said. Its like a Kamado efficiency in a way is a downside. But learning to run correct size amounts of fuel per cook is nice. Thanks again!
These are a handmade luxury grill. A BGE doesn’t remotely come close to the quality of a KK. They are expensive, no doubt but there are reasons and it will last you a lifetime. This video applies to BGE and KJ as well. 🍻
@@RumandCook they are all expensive but still that's ridiculous. Horacio Paganini thinks paying a million or more for a car is not logical yet he builds them. Because people are willing to buy them. That makes him smart not them.
@gofigure84 this is no different than buying a Wolf oven or a Sub Zero fridge. It’s just a different class of product. It’s also 32” and far bigger than a 24” because it’s oval. You are basically comparing a Hyundai to a Porsche. They both have 4 wheels but there are huge differences between them 😁🍻
@gofigure84 we will agree to disagree. I’ve purchased both ends of the market on many different types of things and firmly believe you get what you pay for. In this case I have 4 years hands on experience with a KJ and the KK is worth every cent. 🍻
Yep for sure. This was done when I had just started using video monitors. It was on top of the camera, but I didn’t realize how much it was making me look at it and not the camera lol. It’s off to the side now so I only look at the camera 😆. Thanks for watching!
Majority of the tips apply to all Kamados. These are handmade and are made with very high end materials. They will last 20+ years easy if you take care of them.
⅛ turn is a lot on a KK top vent. 10-12 cooks is about how long it took me to get it figured out. I never over ran my temp once. There’s no going down if you over shoot. After 50 it’s auto pilot for anything I can imagine. It’s so easy it feels like cheating lol
Missed the biggest mistake , drinking too much while on a cook and having a nap , waking up to charocal meat
🤣🤣 Classic.
Thats not a mistake...its a mistake to let a sleepy alcoholic near the cook haha
😂😂😂😂😂
😅 guilty
True, true.
"Quality Lump" is probably THE absolute best tip here. Nothing else matters if you're burning construction scrap.
For sure!! Thanks for watching.
I've only used my kamado for one slow cook and it was a massive fail. I've watched a lot of other people do it here on UA-cam but I have to say your video was the most informative overall and you didn't even cook anything. I really learned a lot from this and will be looking for more videos. Thank you!
Quite welcome! Glad you found it useful. I have a Kamado Kamado 101 and Kamado Joe 101 playlist that will be very helpful for you. 🍻
As a professional Chef of 37 years, I'm looking to start smoking meats for my personal consumption, you have taught me a great deal in this short upload.
Well done.
Cheers Man, appreciated.
Glad you found it helpful. Thanks for watching!
As a Komodo Kamado owner for 10 years, I was pleasantly surprised with your video of "don'ts" and tips - SPOT ON! Everything that you said is correct and very helpful to "newbies" in the ceramic cooking world. Good recommendations on lump charcoal brands and thermometers. Thanks for putting the right info out there.
Thanks I appreciate that!
Once again, another video of super tips for beginners. Where were you when I needed you, 4 or 5 years ago? Almost everything you highlight in your videos, I had to learn through trial and error, and you're right on. Great job.
I was busy trying to decide whether or not I should start a channel 🤣. Thanks for watching. 🍻
Hugely informative for a new Kamado grill owner. I better watch out this winter and bring the heat up slowly, top tip. Thanks dude! Keep up the great work :)
Thank you sir! Glad to hear you found it helpful. 🍻
Thank you! Great job explaining for all users, New and Old!
Thanks! 🍻
Great tips and much appreciated info. I watched this video awhile back before purchasing my Kamado joe and it helped me speed up the learning curve. Thanks alot
Happy to help! 🍻
As a newbie.... very educational, will take your advice to heart!
Awesome, glad you found it useful. 🍻
Sooo good! Thank you very much. Waiting for my Kamado, now well prepared....
Thanks! 🍻
Great tips. Very useful and great reminders.
Thanks for watching!
I just got my first Kamado yesterday and haven't tried a cook yet but I'm glad I watched this before I started off on the wrong foot. Excellent advice!
Happy to help! Good luck. 🍻
Wow, what a great presentation. I've been a Kamado griller/smoker for a long time, never seen a video that addressed everything I've always wondered about. cheers!
Thanks much. I appreciate that. 🍻
Great video and insight, everyone can benefit from this information. Just ordered my Shokunin Kamado and it will be interesting to see its nuances as it pertains to your information here. Thanks again for doing such a great job on these video's!
Congrats! Yep, they all work the same so you will be able to apply most of these tips to yours. Thanks for watching. 🍻
Thank you, this was very helpful.
Happy to help! 🍻
One if the best videos on youtube i’ve seen. Great job on the topics!
Thanks much, I appreciate that! 🍻
Buying a KJ soon, and have been watching a ton of videos from you and Smoking Dad BBQ....you guys are great! Thanks for what you do!!
Awesome congrats! I’m sure you’ll love it. Thanks for watching! 🍻
Thanks for the video
No problem! 🍻
Appreciate you taking the time to make this video. I'm a newbie myself and just ordered my very first Kamado Joe. Doing as much studying as I can before my first cook and I'm glad I came across this video. Thank u!
Happy to help! Glad you found it useful. You’ll love your Joe. Thanks!
Excellent advice!
Thank you sir!
Great tips on this smoker!! Very good job dude!
Thanks much! 🍻
Just found this channel, love it. I’ve had my Kamado for 2 years and I love new tips. Thnx!
DD…
Thanks for watching, glad you enjoy it! 🍻
Thanks for the information your grill is gorgeous i just was blessed with a Vision S I'm very excited about this new type of grilling.
No problem. Enjoy! 🍻
Thanks for the TIPS by the WAY !!!
No problem. 🍻
Just got a Primo. Thanks for the video. Learned alot and subscribed !!
Congrats! Thanks for watching.
Thank you so much mate incredible inside I just about to get one and was great info cheers from the south France
No problem. Won’t disappoint! If you use this link it helps support the channel. Doesn’t cost any more: bbq.rumandcook.com/KomodoKamado
Good luck! 🍻
wow, nicely done, great info😊
Thank you sir!
Awesome tips
Thanks! You have to buy directly from their website. Lead time was almost 3 months. Not sure what current lead times are. I know they are getting more and more popular so times were pushed out.
Sometimes there are cancellations and you can get lucky. Best to call Dennis and see what he says. Great guy to talk with.
Great informative video I learned a lot because I am going to buy one of these Kamado tight grills it’s good to know where to begin and not start screwing up right off the bat lol thanks again
Thanks, happy to help. 🍻
Very useful. Learnt a few tips that I know I’ve got wrong before, especially raising temperatures in the winter. I’ve a Joe and they ain’t cheap, especially in England, so I can’t afford to crack my egg. Also I tend to cook too quickly instead of allowing the Joe to absorb the heat and radiate properly.
Glad you found it useful. Couple small changes can have a huge impact on performance. Thanks for watching! 🍻
Well done, thanks! Another Kamado Joe owner here. Looking forward to learning more!
Lots to come. Thanks for watching! 🍻
I use a propane weed burner to start the lump charcoal, it's quick and a very hot flame to really get ready charcoal started.
Uk guy here , that was really good stuff, gonna subscribe!
Thank you sir! Appreciate the support. 🍻
Great tips and I wrote them down. I think I performed 5 or 6 of these mistakes with a Vision grill. One caveat though for those calibrating your dome thermometer: Water boils at different temps at different altitudes. Where I live it boils at 200 degrees. I initially calibrated my thermometers to 212. Not a huge thing in the grill, but for probe temps and hitting the mark with your desired food, 10 degrees is important.
Yep great point. Thanks. 🍻
I like it nice explenation thanks I have komado joe CLASSIC but
Started with a KJ myself. Definitely applies to KJs as well. Thanks for watching!
Just got my first, excited to test it out. Had been using kettles and various drums, while good, just not the "wow".
Congrats, I’m sure you will love it! 🍻
Awesome cooker
Thank you so much
I like how you have top-notch gear for all your bbq needs
I believe in buy once, cry once. I wasted a lot of money when I was younger buying cheap stuff that didn’t last. 🍻
Super good info as always. Have you tried that rum and oj yet?
Thanks! Not yet, might make me break my 12 o’clock rule. Haha. On my list 😁
Great Tips Do you remove teak side tables, when you cover the grill.
Thanks, yep! They lift up and then hang off the side bracket downwards so you can keep them with the grill and still cover it.
I never take mine off. I have the SS covered teak side tables. I don’t cover mine. It’s been in the direct sun for over a year-looks brand new. Worth every penny.
Exelent video
Thanks 🍻
I have a visions grill ceramic smoker. I find when I want low temps like 225-250, it’s easier to just use a chimney full of charcoal and maybe an additional half a dozen charcoal lumps. Otherwise if I fill the firebox full of charcoal it burns too hot. I might add an additional half a dozen individual charcoal lumps later on in the cook to get it to last 8-10ish hours.
I’m surprised you can’t just shut down the vents and keep the temp low. Maybe try lighting one small area? It should be able to keep low as long as not too much lump is burning at one time and the vents are shut down. That being said, as long as you have a method that works, that’s all that matters.
Thanks for watching!
@@RumandCook ya I’ll try lighting one small area. Never thought of that. Thx.
No problem! When I use wax cubes I use one for under 250 and 2 if I’m going above 300. Just to give you an idea of the size of area I light.
Great advice. Thank you very much!
No prob, happy to help! 🍻
Mr Jake, Milton here just subscribed and my biggest mistake is not monitoring grate temperatures. I do understand heat rises and the dome will be some hotter, never considered this but knew this. Today is June 21 and two days ago I cooked on my Grill Dome a ham and chicken. Kept the temperature around 215 to 225 deg. still over the ham. Knowing and -->Realizing
Yep, grill temp can be extremely helpful. Thanks for watching and subscribing! 🍻
Thanks, for the video, well done!
Too much heat and too many chips. get that right, you are good. Imperial Kamado owner since the 1980's here. I use 12-15 briquettes . I don't use anything else in the Kamado, I think it burns too hot. A couple handfuls of soaked chips (or your taste). Don't get in a rush. That's it!
There is nothing like a seasoned Kamado!
Thank you sir. Tough to beat a Kamado once you learn to use it properly. 🍻
That was a great video. I have an Akorn Kamado and having problem with target temperature. Just bought a Digi Q DX3 and trying to manage fire and still overshooting. wanted 250 and it run up to 296. started backing down top vent at about 180. any suggestions would be appreciated. Just Subscribed to your channel.
Try opening bottom vent only as wide as your finger. Top vent is probably about the same. I haven’t used one so I’m guessing.
It’s all about the airflow so if you are overshooting there is too much air. Try to leave the bottom vent alone and focus on the top vent only. Also make sure when you close the lid it’s perfectly sealed and doesn’t need to be adjusted.
The big thing is make an adjustment and wait 10-15 mins for it to stabilize. Most make adjustments too quick and chase. 1/2-1 open on bottom and adjust top. An 1/8” on the top will have more of an impact than you thing. Make very small changes.
Hope this helps! Thanks for subbing!
Mine had the same problem, turns out it was a sealing problem - was going up in temp even with all vents closed. I had to seal the bottom vent with black RTV silicone and add felt around the ash pan to get temps down, google akorn sealing mods for more tips.
Great video. I have had a Kamato Komodo for two years (same exact one as you have). I have a question- maybe you can give me some tips. I read somewhere that the top vent can be used to control smoke density. I often wind up with product that is strong with smoke flavor. Not dirty smoke, just a strong smoke flavor. In order to put a lighter smoke on the product, the guide said to open the top vent more. Doing that raises the temperature, hence my balancing act struggle. Close the vent, more smoke flavor, open the vent, runaway fire. I’m pretty much using the minimum smoking wood amount (one or two lumps) any thoughts on keeping the temperature down while not creating too much smoke flavor?
Couple things to try:
#1 use the pin wheel side and use a small hole and then you can open the top vent more.
#2 try only 1 chunk of wood
#3 try some wood that doesn’t put out a heavy smoke like pecan. It’s puts a light kind of sweet smoke on the meat.
#4 try not using wood at all for something like chicken or even apple wood.
Hope this helps. Good luck!
These machines work like the old potbelly stoves. The bottom vent adds combustion air into the fire chamber (correct me if wrong). The top vent allows heat to vent out. Thank of the bottom vent as the accelerator - if this bottom vent is closed the fire will not burn even with the top vent open, if all the gaskets and seals are good. Now reverse this - open the bottom vent all the way and close the top vent completely. If all gaskets and seals are good and in place the bottom feed combustion air has no place to go and no air no fire.
Appreciate the video! I came across you because of the algorithms and I learned a lot. Consider me subscribed.
Glad you found it useful. Thanks for subscribing! 🍻
Can they fly brother? 🤣🤣 whazaaa… interesting channel man. Im in love with my kamado.
LOL. Thanks for watching 🍻
Not in rc planes anymore? At least you were the last time i spoke to you 😆. Man am i getting that old? But nice channel. Bert mentioned this channel.
Hahaha I got out of planes for 4 or 5 years. I bought another one 3 years ago and flew it a couple times last year. I just have too many interests lol. I’m going to keep flying, but the channel and my other new channel Offset Rookie, take a lot of time on the weekends so I have to prioritize unfortunately.
Luckily the benefit to this hobby is that it feeds me 🤣.
Hope all is well! I didn’t clue into who it was on your first comment.
@@RumandCook thought so ahhahahahaha. Offset rookie? Let me check that one.
I received one as a gift. Ugh! Wish I would have known. I really enjoy cooking and regularly do both indoor and outdoor on a wide variety of heat sources. These grills are a dictionary definition of a royal pain in the butt. You find yourself babysitting the thing and still ending up with a food product well below expectations. Were this not a gift I would give it to the first person that put up his/her hand.
I guess that depends on what brand Kamado you have. Having owned both Kamado Joes and Komodo Kamados I rarely have to babysit. Once they are dialed in it’s a no brainer. You should be able to turn out some amazing food on a Kamado. They do a lot of things well, but a bit weak in the brisket department due to lack of air flow. 🍻
I learned more in your 20 minute video than the last 10 years! Thank you for your help
No problem, glad you found it helpful!
that grill is a beautiful thing
Thanks! 🍻
Hello sir! Just watching the video and bookmarked it for future reference. I literally just bought a Vision Kamado Professional at the Depot and I'm working up a shopping list. Thermoworks is definitely bookmarked for the different thermometers. You also mentioned The Rag Company and I just wanted to ask which cloths do you use? Or does it matter? They have a huge variety and I was leaning towards the Edgeless 365, but wasn't 100% sure. Thank you for your guidance!
Congrats! Highly recommend looking at a GrillGun (discount code in description). It really speeds up the process of getting it started.
Edgeless ones are good, but I’d recommend the
ALL PURPOSE 16 X 27 CAR WASH MICROFIBER TERRY TOWEL. I use those for most applications.
I just put out a video on your first 5 cooks that might be helpful as well. Thanks for watching!
@@RumandCook Appreciate the reply! The videos and suggestions have been extremely helpful with getting me even more excited to start cooking. Hardest part is waiting for it to arrive! While a grill gun is on my list of things to get, what’s your opinion on these electric starters? Vision makes a affordable one, but I’m curious if it works good enough.
No problem. I’ve tried a lot of different ways to start my Komodo and wasted a bunch of money lol. The GrillGun is def the way to go. Nothing else will come close to starting it as quick. I bought a Looft Lighter X hoping it would work, but wasted $300. GrillGun can’t be beat 😀
Been a Vision owner for 10+ years and I learned all of them points by following simple physics and common sense. Quality of lumps can only be learned by try and error and i learned that the hard way because there are lots of BAD-quality pre-packaged lumps out there even some of the most famous.
Yep Fogo or Kamado Joe Big Block are my go tos. 🍻
Do these apply to the Weber summit series?
Yep, good guidelines for any brand of Kamado. 🍻
I fill my Kamado Joe as far as possible and have no problem keeping low temps consistent. I can usually cook 3 or 4 times without adding fuel at all.
I learned to control temps on an offset stick burner and the Kamado is really no different.
Perfectly fine to do, but it can be difficult for new users and used lump does not burn as hot so I like to use a minimal amount. 🍻
@@RumandCook
If you pull the charcoal basket out and get rid of all the ash it cooks just fine.
Yes it does, except if you want to do a high temp sear or pizza. The old charcoal doesn’t burn as hot. Not saying you can’t do it. 🍻
Biggest mistake is overpaying for one just because it's green.
How do you clean the inside of a kamado grill mine got black on the inside
If it’s a Komodo Kamado they recommend leaving it black because it helps to keep it sealed. I cleaned mine for a video and KK told me not to do it.
For a KJ or BGE you can take it to a high temp for a few hours and it will clean a self cleaning oven.
@smoking dad bbq has a good video on it.
What size is that one?
That is the 32”. Thanks for watching 🍻
there are so many options for grills. I am in the market for one but the ceramic one appeals to me because ceramic does not rust
I have a video where I talk about the four main types. Kamado Joe or Komodo Kamado make a great product. 🍻
@@RumandCook I am one person. not sure even what size to get. I am used to rectangular sized grills
16-18” will be perfectly fine. You can still cook a fair amount of food in those if you need to as well.
@@RumandCook how much do you think I should spend. I really don't cant go over 1500.
Check out a Kamado Joe Classic II.
I have a tiny no-name kamado grill, maybe 10 inch diameter
I bought it cause it was cheap, and used it on my balcony before moving to a ground house
I pretty much just used it with pure coal that didn't give any flavor at all, the only flavor was from the fat burning on the coals.
Now I got some smoking wood, only starting now. The problem is, it's tiny, Maybe one pound of coal fits in it, and then no place for smoking wood.
also how do I clean the inside? just burn it hot?
With that amount of charcoal you could add one small chunk of smoking wood and it would give you enough smoke for your cook.
As far as cleaning, you can run it hot for a couple hours and that will burn off the grease build up.
Thanks for watching. 🍻
@@RumandCook Thank you for giving out great advice (and replying after over a year from your video)
No prob!
What if you're doing a long smoke and your smoke wood (once clean) runs out and you haven't met your optimal 160 degree or so smoke. If you add a new (albeit) smaller piece of new wood, won't you then be introducing white dirty smoke to your cook? Is there a way to avoid that?
Unfortunately there isn’t much you can do in that case. A little bit of dirty smoke won’t hurt it, especially near the end when the meat has already absorbed most of the smoke.
@@RumandCook thank you sir! You are a gentleman and a scholar! Much appreciated 👍
No problem! 🍻
@@RumandCook quick follow up question.
I haven't used a charcoal kettle in a long time. I usually grill on propane and I smoke on a Masterbuilt Electric smoker. I want to move back to charcoal grilling and want to upgrade my smoking abilities (and quality).
I first thought just get a standard kettle and smoker indirect, but if I'm going to invest in this hobby and build my experience I was thinking of putting the investment into a pricier but better product. I was initially looking into something like a Green egg, bur so many reviewers and commenters were stating how Kamado puts so much into their product, quality, and innovation that they would be a better buy. I love classic Gen 3 (mostly for the ceramic build, slow roller, aluminum shelves, and not least the gasket). I considered the kettle joe for the price, but it's just lacking in my opinion).
Any thoughts. I usually cook fast and heavy (steaks,burgers), but for smoking I need to do brisket, pork butter, ribs). I also want to do pizza.
Do you think, given these considerations, gen 3 would be a better investment over a green egg or a standard kettle (like a Charbroil)?
Thanks again!
I think Kamado Joe would be the best choice for you. I’m a big fan of buy once, cry once. You won’t regret that purchase and the flexibility if give you.
I also think a KJ is a better choice over a BGE. I owned a KJ Big Joe v2 for a few years and was happy I chose it over my buddy’s egg.
6K for that Kamadoe. That is awesome and also worth as much as a used car.
Handmade and will last a lot longer than that $6k car lol 🍻
Meathead Goldwyn says barbecuing without thermometers is like driving without headlights.
😂 Makes perfect sense.
100% agree. Buy a quality meat thermometer. Preferably a wireless Wi-Fi/Bluetooth option like inkbird or Meater.
Where did you purchase? What was the lead time?
Sorry, I thought I had responded to this. I got it from komodokamado.com. Mine is 2 years old and wait till was 2 months then, I believe it's higher now. Worth the wait!
Rum and Cook hello, yes you did , not sure why that came back again
Cool.
where i get dis Kamado?
bit.ly/KomodoKamado 🍻
I just bought a mini
Congrats. 🍻
Weber summit kamado 😊solves many of these issues
Solves one or two, but has its own list of issues. Great unit, but there are many advantages to having a KK that make the few weaknesses worthwhile. 🍻
Maybe a silly Q but how do you slowly heat up your kamado?
No silly questions 😁 you just start a smaller fire and don’t open the vents wide open to get it up to temp fast. Hope this helps! 🍻
@@RumandCook thank you. I am about to buy a primo 400 xl and I don't want to destroy it in the coming 4 months hahaha
Haha no worries
@@RumandCook took a Primo 400 xl home today! whooho :)
Congrats!
Bahaha here I am getting ready to do some ribs and I'm like damn it's only 11:00, 1 hour until I can have some adult beverages! Glad I'm not the only one with a 12:00 rule 🤣.
😂. The only time it doesn’t count for me is when golfing. Hahah. 🍻
It’s 11:04 here as well and you just made me thirsty. Thanks! 😆
@@RumandCook We made it, I am now cooling off with my second beverage. Feel like it could be a long after noon in this heat!
Haha I joined you about that same time!
Conclusion: Buy an Indonesian Vase and standard grill... thats too dificult to make a good barbecue!!! lol
It’s the same concept as a Kamado Joe. Nothing complicated about it.
"water boils at 212" that's some of the funniest things i've ever heard
Apparently some people find facts hilarious 🤷♂️
HOW are KAMADO JOES COMPARED TO ICONS? I am interested in buying a JOE but someone told me to look at the ICON? I am a NOVICE with these type of grills/smokers
Unfortunately, I’ve never heard of Icons so I can’t share any constructive input.
How much does it cost for one cook, quality lump.
Depends on the brand of lump, but you can smoke meat for a whole day on 4 pounds. 🍻
Kamado Joe classic 1. Got flame boss wifi controller and last brisket went by grate temp of 235-245. Dome temp only read 205-210. It was terrible! Worst brisket of my life, Im not a pitmaster but not a noob either, I have made amazing brisket. It was so dry, tasted like pot roast among the ammonia smell Im getting from 4 diff brands of lump thus far but thats a diff issue. My buddy is amazing exp griller. He owns offsets and kamados. He says 270 with slowroller and heat deflectors is closest to off set perfection he has gotten
A lot of the guys on the kamado guru forum started installing they’re great temperatures on the underside of the dome thermometers. John Seltzer says to use dome temp not grate. I dunno Im learning
I think we’ve all been there. I’ve had a few briskets that turned out terrible and I literally repeated all the same steps back to back. It’s an art in itself to read the meat and adjust on the fly. That’s we are all backyard hacks haha.
Try Fogo or Kamado Joe Big Block. Never had an issue with a bad taste from them.
Thanks for watching!
I’ve been cooking grate for 5 years at this point unless I’m making pizza or a calzone. I don’t think you can go wrong using the dome temp, it’s just going to cook quicker since grate level will be higher.
Check out @smoking dad bbq channel. He has a ton of killer KJ content and a KJ 101 that will be helpful for you.
Kamados are not really grills, they are charcoal-fueled ovens. They are designed to retain heat. To keep a kamado at temps lower than ~280 (obviously varies) you have to either use truly tiny amounts of fuel or you have to choke the fire. A choked fire produces all sorts of nasty compounds that don’t taste good and are not good for you.
The ~225 temps you see in a lot of barbecue recipes are meant for offset cookers, Webers, or other rigs that can run that cool while still burning a clean fire. I’ve learned to cook things like pulled pork at 285 or ribs around 325 on my KJ II. The texture doesn’t suffer (lots of moisture in a kamado), the smoke flavor is better, and I don’t drive myself crazy trying to maintain such low temps. I suggest playing to the kamado’s strengths (lots of radiant heat, good moisture retention) and try cooking at higher temps.
@@extramurous thanks you have confirmed my research and what friends have said. Its like a Kamado efficiency in a way is a downside. But learning to run correct size amounts of fuel per cook is nice. Thanks again!
What do you always do when you check your smoke? 😁👍🏻
Personally I have another sip of rum and coke 😂
What the name of this oval Kamado ?
That is a 32” Komodo Kamado. Thanks for watching.
how much?
The KK? Look at komodokamado.com
❓ *What video do you want to see next?* 🍻
Rum and coke rum and coke rum and coke then cook.
1 mistake is drinking rum and buying a $9k + grill. I thought the big green eggs where hight but damn!
These are a handmade luxury grill. A BGE doesn’t remotely come close to the quality of a KK. They are expensive, no doubt but there are reasons and it will last you a lifetime.
This video applies to BGE and KJ as well. 🍻
@@RumandCook they are all expensive but still that's ridiculous. Horacio Paganini thinks paying a million or more for a car is not logical yet he builds them. Because people are willing to buy them. That makes him smart not them.
@gofigure84 this is no different than buying a Wolf oven or a Sub Zero fridge. It’s just a different class of product. It’s also 32” and far bigger than a 24” because it’s oval.
You are basically comparing a Hyundai to a Porsche. They both have 4 wheels but there are huge differences between them 😁🍻
@@RumandCook differences yes. But purposes no. I wouldn't get a wolf oven if I had the money neither. There is such a thing as over playing.
@gofigure84 we will agree to disagree. I’ve purchased both ends of the market on many different types of things and firmly believe you get what you pay for. In this case I have 4 years hands on experience with a KJ and the KK is worth every cent. 🍻
this would be more engaging if you actually looked at the camera and not above it
Yep for sure. This was done when I had just started using video monitors. It was on top of the camera, but I didn’t realize how much it was making me look at it and not the camera lol.
It’s off to the side now so I only look at the camera 😆. Thanks for watching!
@@RumandCook You’re doing fine and engaging plenty of people 👍
Thanks!
@@Icutmetal he explained himself, nothing needed from you about it.
@@justind33 I’m sorry you feel that way, but that’s how social media works. I have the displeasure of seeing your opinion, just as you with mine.
This grill is $10k WTH?
Majority of the tips apply to all Kamados. These are handmade and are made with very high end materials. They will last 20+ years easy if you take care of them.
200dls on a cover.... yeah no. no.
Lol seems silly to spend all that money and cut corners to not protect it properly. But that’s up to you. 🍻
I've never used one. I'm just shopping. Open the damn thing up and show me what you are talking about.
Hi There, check out my Kamado 101 playlist. Lots of helpful things there
⅛ turn is a lot on a KK top vent.
10-12 cooks is about how long it took me to get it figured out. I never over ran my temp once. There’s no going down if you over shoot.
After 50 it’s auto pilot for anything I can imagine. It’s so easy it feels like cheating lol
Yeah it’s a coarse thread so a little goes a long way!