You are so welcome. I’m glad it was helpful and appreciated you following the channel. Double indirect with sloroller and heat deflectors is something you don’t have to do but low n slow doing brisket or pork butt would be appropriate.
Another great video Scott! Chef Eric said in his last online KJ cooking class that KJ has new accessories coming soon. Any change you have heard what any of those are? If so, I know you can’t say what they are; I am here just wondering if they are new things along the line of the Joetisserie and DoJoe, or new cooking surfaces or other things completely?
I had the series 2 for many years. Check this video I did a while ago on the classic 2. The principles are the same on all sizes. Thanks for watching and let me know if there is anything specific I can help address. ua-cam.com/video/PLqZhTVcPBA/v-deo.html
Foil or drip pan is optional but just helps collect drippings or if you decide to use drip pan for liquid. Otherwise, you can just put meat on grill grates with sloroller below.
With good lump charcoal, if you fill it to the top and with spots where good age flow is showing with ceramic holes. You won’t need to fill it. Jane’s from Smoking Dad BBQ a few years ago did a test and lasted over 50 hours. For some reason you need to refuel, just remove heat deflectors and add more charcoal.
I'm still getting used to the crazy efficiency of my kamoda. The same fuel I used on my offset has it at 350 for hours it literally needs half the charcoal and wood. I used small logs in my offset I have to cut those down. You can but do not have to use a water pan .
You totally can and that is personal preference. For the most part, the Kamado Joe is super efficient and doesn't need a secondary source line liquid to keep the environment moist.
Great video! Thanks for sharing.
Thank you so much!
Love the process!
Absolutely, thanks!
Thank you for your help 👍.
Im a beginner and needed it. 😎
Also, in which meat case you are using a double indirect?
Thank you 🤝
You are so welcome. I’m glad it was helpful and appreciated you following the channel. Double indirect with sloroller and heat deflectors is something you don’t have to do but low n slow doing brisket or pork butt would be appropriate.
@@BartlowsBBQ thank you 👍
Merci beaucoup pour cette vidéo ❤
Thank you
Another great video Scott! Chef Eric said in his last online KJ cooking class that KJ has new accessories coming soon. Any change you have heard what any of those are? If so, I know you can’t say what they are; I am here just wondering if they are new things along the line of the Joetisserie and DoJoe, or new cooking surfaces or other things completely?
Thank you so much! Yes, I can't say specifics but just know some great exciting new products are coming!
@@BartlowsBBQ Looking forward to some new stuff. Hope we get to see it by summer. 😁
So many ways to configure that Kamado. I can see why you love them so much😊
Absolutely, so fun and so versatile!
I see you have the series 3. Good for you! Any advise for those who have the series 2?
I had the series 2 for many years. Check this video I did a while ago on the classic 2. The principles are the same on all sizes. Thanks for watching and let me know if there is anything specific I can help address.
ua-cam.com/video/PLqZhTVcPBA/v-deo.html
Do you need the foil or can you put the grill over the slow roller plate and place the meat on the grill?
Foil or drip pan is optional but just helps collect drippings or if you decide to use drip pan for liquid. Otherwise, you can just put meat on grill grates with sloroller below.
How long would that amount of charcoal burn for and what’s the process for refuelling? Thanks.
With good lump charcoal, if you fill it to the top and with spots where good age flow is showing with ceramic holes. You won’t need to fill it. Jane’s from Smoking Dad BBQ a few years ago did a test and lasted over 50 hours. For some reason you need to refuel, just remove heat deflectors and add more charcoal.
@@BartlowsBBQ thank you! I shall give it a shot. I’ve a Thors Hammer to cook and am a bit nervous! First time for everything.
I'm still getting used to the crazy efficiency of my kamoda. The same fuel I used on my offset has it at 350 for hours it literally needs half the charcoal and wood. I used small logs in my offset I have to cut those down. You can but do not have to use a water pan .
It definitely can be an adjustment but such a great efficient grill. Which model do you have?
Do you not use a chimney to start quicker?
I use a fire torch that takes 1 minute to get things started.
Do you ever add any liquid to the drip pan?
You totally can and that is personal preference. For the most part, the Kamado Joe is super efficient and doesn't need a secondary source line liquid to keep the environment moist.