Hi thanks for all the tips i bought a kamado used with a cracked fire box for 100 bucks and repaired my 4 pcs fire ox by drilling holes and wired the thing back together and sealed with fire brick cement and used it for three seasons and i believe previous owner dumped hot goals from chimney and wondered about the cold north weather where i live sudbury Canada the heat seal was replaced as well and keeps heat as it should . I alway wanted one but couldnt justify the price . Now i search for a bigger one , love these grills
I got my kamado joe classic 3 just before christmas and i put it to good use. I made lamb, turkey and chiken on joetisserie and it was a hit in my familly, moist and tasty meats. I also enjoy making burgers on a open flame and it was spectacular ... best burgers i ever tasted. Would be interseted in having ideas for open flame cooks. Keep up the good works, love your video.
I have always keep my Kong grill in the garage when not using it. I use an umbrella to cover it when it rains in the summer. Been a little concerned about using it in the winter. Did not want to crack the ceramic in it. I don't cover it in the garage. I will open the vents so no mold grows. Thanks for the useful tips. This weekend in MN it will be below zero, so I might to it gets above zero and try a cook.
I would be interested in an open air video. For most open air cooks I switch over to my Lynx infrared gas grill for convenience. A comparison would be cool to see also.
Great tips James, as always! Looking forward to the open dome video! Also just a thought…. I’m not sure if you have enough of these kind of experiences to make a whole dedicated video, but… it might be helpful to share with us your experiences with issues you’ve come across using different accessories or general inconveniences as a whole, and how you’ve overcome them. I know you do a good job doing that already, but I saw you address a comment regarding an issue you once had with your grill blazer gun and how you solved it. Maybe a collection of issues and their solutions could be helpful. Just a thought. Thanks for everything!
Some great tips if I ever decide to leave California. Where would I need to set the fire starters when my jaws start quivering from the freezing cold? 🤪
Your kamado top vent is so clean!! Mine is sticky and dirty and I can't even get it open anymore. I soaked it in hot water but it's so sticky it didn't do anything.... Any tips?? Thanks James!
As usual James, fantastic video. Your the reason I bought a kamado and also the reason all the cooks I’ve done have been amazing. Great video. My only regret so far is that I bought the 2 and not the 3, but you showed me the double indirect. Thanks again for your videos always inspiring and broken down into great points.
I’ve got the Kong ceramic cooker and honestly haven’t used it much. I’m am excited to experiment with it and start using for open dome cooking as well as using the dome…..no accessories available like the Joes so who knows, maybe there will be some red on my deck this year 😊 I will be watching more of you cooking videos to learn even more!
Hi James, and thanks for this video. I see that you removed your control tower. I find that sometimes my control tower top gets loose. Is this OK, and how do I tighten it. Thanks
Smart tips, James. A whole series on cold cooking would be great! How much charcoal will you use on a Big Joe Do Joe Brisket? Bonus questions: Have you ever tried the trick to put the control cap in the dishwasher? Does leaving your cap open in the summer invite wasps? My ten year old little Vision Grill and my 6 year old Big Joe don’t have covers on, summer or winter, and our extremes are from -40C to as much as 40C. There is no damage to either. What does covering the dome achieve?
The dojoe uses all the charcoal by the time the brisket is done. The cap is painted and doesn’t like anything too aggressive. Albeit I haven’t tried the dishwasher as I just use some dish soap You don’t need a cover it just helps prevent the dome gasket from freezing
Can I ask, what did the humidity of a kamado do to the bark of a Dojoe brisket? I know you created a lot more smoke compared to your smoker but I just wondered if the bark was actually as dry as a smoker would be. As you mentioned a kamado does have a more humid environment.
Great video. ---- Have gotten my "Kamado/ceramic BBQ" [its made by Berghoff]. It even came with a plate-setter, and a cabinet. and pizza stone [26cm] [it is a used one, but for the Price I paid, its quite worth it] {in terms of grill size its similar to the BGE MINMAX}. [the top vent is similar to the joe junior] Still have to get charcoal, and a few other things like: Like a "CADAC softsoak" [to clean the grill] {Which is something I would suggest you to get} Some drip pans {largest size I can fit below the grill is for "The bastard, compact"} [I can fit a medium on the grill] {A blowtorch} A meater temp probe A cover [Currently have it stored indoors, because of this] And ash removal tools I Might have to check a few times at the local thrift store, if they have any "Hearth tools" for ash removal/etc Last time I checked, I did saw a Old [indoor] stone-grill on their shelves, that I might be able to use as a soapstone. Are there any accessories that I forgot that I should get? I do not think It can fit a "off the shelf" ash drawer [Maybe I can manufacture something with some U shaped aluminium profiles] It might be able to fit a Kickash basket for the minmax. so depending on how much I am gonna use it that would be on my list for things to get next year or so.
James, any plans in a review of the Karbon griddle? I've had 2 soapstones but I find them difficult to use as they are difficult to maneuver when hot and impractical because it's only half moon. Karbon griddle seem really interesting offer and I know you've had it for several months now... What are you thoughts? Maybe a Karbon griddle vs Soapstone vs Cast iron griddle head to head?
What is the minimum temperature that you consider cold? Born and raised in SoCal and live under our weather bubble…it drops to 50/60 degrees at the lowest. Is this cold enough to be a problem for my BJ3?
I have the KJ Classic 1 and use a cover. It does not have that hinge to leave the latch open for a small amount. Do you recommend something I could do extra to prevent mold?
Hey James, thanks for another helpful video for your Canadian followers! 😊 Now that you mentioned the gasket. I have a Classic I. Can I upgrade to a wire mesh gasket? Is the lack of a latch an issue? Thanks!!!!
I have stopped using the Kamado Joe during the winter time, I live in Sweden and it is not uncommon that it goes as low as -20 C. This is not a temprature these kamados was made for. 2 winters in a row, the fire ring has split when spring comes along. KJ has replaced them without questions. Just a note.
I am in Canada and see those temps all the time. I do have the new firebox design though that’s there to solve that issue which I used to have in my old big green eggs with a solid one piece firebox
@@SmokingDadBBQ but on a serious note . Have you tried using a fan (fire board) to push more air though your kamado for cooking ? I looked at your vid previously and you were saying that the kamado limits airflow and saw you were measuring the flow. Would the adapter that’s aimed to be inefficient push more air to get it closer to the offset ? I know the adapter exists for the summit I just purchased one for the fireboard pro and fan. Not sure if you still have yours or if you could test it with the big Joe .
@@SmokingDadBBQ awesome I’m thinking about doing the same. I just purchased one. Just have to figure out the right way to have it vented so the temperature doesn’t change too much. And maybe use less coal.
Hi thanks for all the tips i bought a kamado used with a cracked fire box for 100 bucks and repaired my 4 pcs fire ox by drilling holes and wired the thing back together and sealed with fire brick cement and used it for three seasons and i believe previous owner dumped hot goals from chimney and wondered about the cold north weather where i live sudbury Canada the heat seal was replaced as well and keeps heat as it should . I alway wanted one but couldnt justify the price . Now i search for a bigger one , love these grills
I got my kamado joe classic 3 just before christmas and i put it to good use. I made lamb, turkey and chiken on joetisserie and it was a hit in my familly, moist and tasty meats. I also enjoy making burgers on a open flame and it was spectacular ... best burgers i ever tasted. Would be interseted in having ideas for open flame cooks. Keep up the good works, love your video.
I love doing burgers on the open flame kamado. The gas grill is much easier, but the fun factor is hard to beat doing it on the KJ!
I have always keep my Kong grill in the garage when not using it. I use an umbrella to cover it when it rains in the summer. Been a little concerned about using it in the winter. Did not want to crack the ceramic in it. I don't cover it in the garage. I will open the vents so no mold grows. Thanks for the useful tips. This weekend in MN it will be below zero, so I might to it gets above zero and try a cook.
Thanks for sharing these tips!
I would be interested in an open air video. For most open air cooks I switch over to my Lynx infrared gas grill for convenience. A comparison would be cool to see also.
Great video, especially info about wet deflector plates and mold prevention. Thanks!
Cheers
Smart idea about leaving the dome unlatched to prevent mold build up! Thanks for all the tips!!
You bet. Cheers
Woof woof from NorCal. Thumbs up everyone
Thumbs up 👍
Very good and worthwhile video! Even thinking of slippery deck or patio us do good!😊
Glad you enjoyed!
Very useful. Thanks from Sweden:)
Glad it was helpful!
Great tips James, as always! Looking forward to the open dome video! Also just a thought…. I’m not sure if you have enough of these kind of experiences to make a whole dedicated video, but… it might be helpful to share with us your experiences with issues you’ve come across using different accessories or general inconveniences as a whole, and how you’ve overcome them. I know you do a good job doing that already, but I saw you address a comment regarding an issue you once had with your grill blazer gun and how you solved it. Maybe a collection of issues and their solutions could be helpful. Just a thought. Thanks for everything!
These are some great tips James.
Thanks
Some great tips if I ever decide to leave California. Where would I need to set the fire starters when my jaws start quivering from
the freezing cold? 🤪
Lots of great tips on how to maintain you KJ with good ideas for winter cooking.
Your kamado top vent is so clean!! Mine is sticky and dirty and I can't even get it open anymore. I soaked it in hot water but it's so sticky it didn't do anything.... Any tips?? Thanks James!
Love all you tips. Subscribed.
As usual James, fantastic video. Your the reason I bought a kamado and also the reason all the cooks I’ve done have been amazing. Great video. My only regret so far is that I bought the 2 and not the 3, but you showed me the double indirect. Thanks again for your videos always inspiring and broken down into great points.
Can you do the double indirect method using the konnected Jooe?
Thank you for another great video!
You bet!
Great video!
I’ve got the Kong ceramic cooker and honestly haven’t used it much. I’m am excited to experiment with it and start using for open dome cooking as well as using the dome…..no accessories available like the Joes so who knows, maybe there will be some red on my deck this year 😊 I will be watching more of you cooking videos to learn even more!
Hope you enjoy it!
Hi James, and thanks for this video. I see that you removed your control tower. I find that sometimes my control tower top gets loose. Is this OK, and how do I tighten it. Thanks
Smart tips, James.
A whole series on cold cooking would be great!
How much charcoal will you use on a Big Joe Do Joe Brisket?
Bonus questions:
Have you ever tried the trick to put the control cap in the dishwasher?
Does leaving your cap open in the summer invite wasps?
My ten year old little Vision Grill and my 6 year old Big Joe don’t have covers on, summer or winter, and our extremes are from -40C to as much as 40C. There is no damage to either. What does covering the dome achieve?
The dojoe uses all the charcoal by the time the brisket is done.
The cap is painted and doesn’t like anything too aggressive. Albeit I haven’t tried the dishwasher as I just use some dish soap
You don’t need a cover it just helps prevent the dome gasket from freezing
A video on open dome cooking would be great! I’m afraid of the coals getting too hot and the classic doesn’t have much room if using two heat zones.
How do you clean your control tower? I try to wipe it down between cooks but it still gets stuck down every time. Do you put it in the dishwasher?
Can I ask, what did the humidity of a kamado do to the bark of a Dojoe brisket? I know you created a lot more smoke compared to your smoker but I just wondered if the bark was actually as dry as a smoker would be. As you mentioned a kamado does have a more humid environment.
Great video.
----
Have gotten my "Kamado/ceramic BBQ" [its made by Berghoff].
It even came with a plate-setter, and a cabinet. and pizza stone [26cm]
[it is a used one, but for the Price I paid, its quite worth it]
{in terms of grill size its similar to the BGE MINMAX}. [the top vent is similar to the joe junior]
Still have to get charcoal, and a few other things like:
Like a "CADAC softsoak" [to clean the grill] {Which is something I would suggest you to get}
Some drip pans {largest size I can fit below the grill is for "The bastard, compact"} [I can fit a medium on the grill]
{A blowtorch}
A meater temp probe
A cover [Currently have it stored indoors, because of this]
And ash removal tools
I Might have to check a few times at the local thrift store, if they have any "Hearth tools" for ash removal/etc
Last time I checked, I did saw a Old [indoor] stone-grill on their shelves, that I might be able to use as a soapstone.
Are there any accessories that I forgot that I should get?
I do not think It can fit a "off the shelf" ash drawer [Maybe I can manufacture something with some U shaped aluminium profiles]
It might be able to fit a Kickash basket for the minmax. so depending on how much I am gonna use it that would be on my list for things to get next year or so.
I see you also have a solo stove. How long do you own it already? Although not strictly BBQ, I'd be excited for a review / your opinion on that one! 😆
Soon as I saw this I went out and unlatched my Kamado under it`s cover. Fortunately we don`t get such cold winters here in Southern UK
Snap, I've just gone and done the same thing, we're been relatively fortunate so far in the UK, better safe than sorry.
Cheers
@@SmokingDadBBQ Great tip. Also in the UK. I'll often come back to my kamado to start a bbq and find moisture inside! I'll be doing this...
I've been trying to look at your patio setup for the BBQ. I don't see any vent hoods. I thought it was mandatory when cooking over a solid celing...
its an open air space with 12ft height so only a ceiling fan as optional
James, any plans in a review of the Karbon griddle? I've had 2 soapstones but I find them difficult to use as they are difficult to maneuver when hot and impractical because it's only half moon.
Karbon griddle seem really interesting offer and I know you've had it for several months now... What are you thoughts? Maybe a Karbon griddle vs Soapstone vs Cast iron griddle head to head?
Great videos. What is the coldest you've used your Kamado Joe? Prairie dweller would love to know. 🥶
-30c
👌@@SmokingDadBBQ
What is the minimum temperature that you consider cold? Born and raised in SoCal and live under our weather bubble…it drops to 50/60 degrees at the lowest. Is this cold enough to be a problem for my BJ3?
Great stuff but we don’t have much of this in Florida!!😂
I’m in Saint Augustine today and hiding from the white stuff up north. Nervously awaiting the game tonight
Have you ever tried to put the control top in the dishwasher?
I have the KJ Classic 1 and use a cover. It does not have that hinge to leave the latch open for a small amount. Do you recommend something I could do extra to prevent mold?
Hey James, thanks for another helpful video for your Canadian followers! 😊
Now that you mentioned the gasket. I have a Classic I. Can I upgrade to a wire mesh gasket? Is the lack of a latch an issue?
Thanks!!!!
I have stopped using the Kamado Joe during the winter time, I live in Sweden and it is not uncommon that it goes as low as -20 C. This is not a temprature these kamados was made for. 2 winters in a row, the fire ring has split when spring comes along. KJ has replaced them without questions. Just a note.
I am in Canada and see those temps all the time. I do have the new firebox design though that’s there to solve that issue which I used to have in my old big green eggs with a solid one piece firebox
Interesting last time I got a new one, it was a solid ring.
-17 Joe Jr fired up chicken peppers and mushrooms and a pint of Harp. As good as it gets
Hey James, do you just do a clean burn or do you spray your grates/dome with anything to help clean them?
Great tips
Use mine year round!
Me too. Couldn’t imagine packing up for winter
What size pot dutch oven fits in the accessory rack on the classic/big joe?
The 5 qt lodge sits down in the ring the 7 sits on it
This is a "smokin" hot family ... but save some room for Ms. Sarah's unbelievable chocolate-chip cookies.
B & B
Peg-o-la?? Now I’ve heard it all
Dome open video please
Will do
You forgot the most important option - move to North Carolina where it doesn't get cold enough to worry about all of this stuff!
The fomo was real looking at your last video
The best way is to get the Webber summit kamado 😂
😂
@@SmokingDadBBQ but on a serious note . Have you tried using a fan (fire board) to push more air though your kamado for cooking ? I looked at your vid previously and you were saying that the kamado limits airflow and saw you were measuring the flow. Would the adapter that’s aimed to be inefficient push more air to get it closer to the offset ? I know the adapter exists for the summit I just purchased one for the fireboard pro and fan. Not sure if you still have yours or if you could test it with the big Joe .
@@somewherefishing382 i do have it and will add that test idea to future videos
@@SmokingDadBBQ awesome I’m thinking about doing the same. I just purchased one. Just have to figure out the right way to have it vented so the temperature doesn’t change too much. And maybe use less coal.
*laughs in akorn kamado jr*