James, the first checkpoint to seasoning new carbon steel is to remove any protective layer applied by the manufacturer. That might possibly be the problem with properly seasoning the bottom of your griddle. A follower asked for the proper temperature; it should be 400 to 450 degrees Fahrenheit. After thorough cleaning, use an ultra-thin layer of a medium smoke point oil such as canola. As with cast iron, don’t expect a perfect non-stick surface with one seasoning effort.
Have you thought about putting your deflectors under the griddle to keep some of the direct heat off the center of the bottom? Might help even the temps out.
Wow, the carbon steel griddle would be awesome. Didn't know they were available. Have a half moon cast iron for my Big Joe. But having more room on the larger carbon steel griddle for breakfasts and smash burgers, etc. would be handy.
Maybe you can use you your double indirect method to get the constant correct temperature to season it? Speaking of, what temperature is the correct seasoning temp?
I'd be mostly interested in the griddle and how it compares to the cast iron griddle and the soapstone - (e.g. for smashed bugers). For which use cases it is superior to the two and for which use cases it is inferior. Also interesting point regarding the griddle would be on how changeable temps are when the griddle is in, as there does not seem to be a lot of space left for air throughput... Thanks for you great, informative and entertaining videos - love them from the early days on. You are one of the reasons I became a Kamado-maniac. ;-)
I’m thinning paella will be my next frontier! I’m researching pans, and of course the KJ pan is one I am looking at. Looking forward to you sharing your experience with it. Thanks for what you do!
Would love to see the paella cook. I was nearly buying a unbranded paella pan to stick on the x ring but was concerned it may be damaged by the direct fire. I will wait to see your review of the carbon steel before deciding to purchase one
For videos on the griddle, I really wanna see a breakfast buffet. Bacon, eggs, sausage patties, pancakes. As for the Wok, there's something I'd like to address. Wok burners not only have a high BTU, but also a very targeted flame. Which is why regular propane burners differ from Wok burners. What made me skeptical about using a Wok on the joe is just how WIDE the BTU is. I wonder, if you use the Wok AND the vortex cone in the grill basket, will this be a way to achieve a better targeted burn, and also save on fuel as it won't waste BTU around the sides where it isn't supppsed to go on a Wok.
You wont be able to season the bottom of that griddle unless you keep fire very low. Any season will burn off at 6 or 700 degrees, thats why a self cleaning oven will strip cast iron/carbon steel.
Not sure if you still have your Weber Charcoal Summit but it would be interesting to see how these fit in there. I do wish Weber did accessories like KJ.
Love your videos! I'd be using the griddle with the dome open and I'm wondering if the fire runs wild. Are you able to keep the temp consistent using the bottom vent and the fact that the griddle restricts airflow? Thank you!
Maybe you could use one of your torches you light your coals with to do a flash seasoning on the griddle. You can vary the distance yourself. It wouldnt be the long type of season like you would do in an oven, but I have seen many people do "stovetop" seasonings over high heat and rubbing a thin layer of oil on that will almost immediately smoke.
Feel bad using my Traeger Timberline this afternoon after watching your vid :( Thanks again for showing us the goodies and giving me another item for my wish list :)
Nice demo video, James. I may have to check out one of these griddles. The carbon steel would definitely be easier to handle than the cast iron or soap stone.
Thanks for the video, does this big joe version fit inside the kettle joe or is it just too big? I was looking at possibly picking one up but would love to know if it would fit or not first.
The Kamado Joe wok is kind of expensive for what you get. Machine made woks like this, isn't this expensive. You can even get a blue heated Chinese hand hammered carbon steel wok for the money they are asking, (without the Kamado Joe logo of course)... Still looking forward to see you blue your wok and do some true wok hei on the Kamado, though!
Been thinking about the griddle for my classic 3, but would like to hear from someone who has one to find out if the cooking area is worth the pretty hefty cost. I bet that paella pan would be great.
Hi James I wish to thank you. I have been a keen cook all my life BBQ is my cooking passion. Finally I have reached a point in my life that I can buy a ceramic Komodo and meet all of my other commitments. I have a daughter who suffers Type 1 brittle asthma and has heart disease she is 19. I have enjoyed your channel for years . I am just now replacing my Akorn Komodo with a big Joe 1. Her favorite food is ribs. Her health is improving thanks to the healthcare we have in Australia. I just want to say I have enjoyed watching from afar and look forward to participating . Your channel is positive and has helped me enjoy ceramic cooking when I didn't have a ceramic komodo. Others have channels but you bring the joy.
Nice new accessories KJ came out with, I have a lot of cast iron that is heavy and might move to Carbon steel because it is lighter and almost as good as Cast Iron. Like your two suggestions and maybe add Orange Chicken that I make on my LP grill carbon Steel wok outside. Would like to know if you get an added smoke taste. I really would like to see you use the wok in the pizza oven too. Not sure why you want to season the bottom of a pan that will be burnt with the next fire. Just keep the bottom from rusting is my goal on my fire kissed pans.
I've had some dedicated cast iron for BBQ like yourself. I have never worried about that white bottom like you have on your griddle. You're not going to ever use it for anything but being on the grill so you just run some oil on it while it's still hot after a cook. No matter how hard you try you're going to keep burning it off so just rust protect it wilh oil after cooks. It can rust while you're cooking and it matters little that the oil is really well polymerized.
The griddle is a pain in the ass to use. Difficult to season. And gets way too hot during use as the kamado temp just keeps climbing. I ended up going for a Pitboss gas griddle in the end and have been trying to get rid of my KJ griddle, it’s just not worth it.
Hey James, great video as always!!! I have a question for you, would the series 3 joe slow roller dobble level rack fit in a XL green egg? I remember you did a video on this I can't find it.
Awesome video and the new line looks great! I’ve been using the BGE wok on my large egg with great success. Jet Tila’s beef with broccoli recipe has been a hit with the family every time. Also picked up a paella pan on Amazon for my minimax which is working great and probably one of my favourite things to make now. The key is the bomba rice which can be hard to find. Are you still cooking Keto friendly? Lots of good options with those accessories. 👍
I am wondering if these pans and griddle's will fit my Grilla Grill 24 inch Kamado? I know your Kamado Joe grills are your favorites. But, I could not swing the cost when I was getting my Kamado for the Joe. I do really like your channel and get a lot of great tips..
You're great, and I've learned a ton from you as I research which kamado style smoker to get...but I have to say it. Paella....pronounced pie-a-ya....no L's. Love the channel...:)
Aren’t the new Kamado Joe Karon Steel products pre-seasoned? I used my paella pan for the first time last week without seasoning it first. We made cheesy scalloped potatoes which turned out fantastic. However, there was major stickage and clacking to very long. Is the factory seasoning just not that good enough?
Do a comparative vs. Soap stone for smach burgers and searing a steak please. I have the soap stone but having to replace it every 2 ywars is annoying. I also like the idea of being about to get a full size searing atation vs. Half moon only.
Approach to seasoning is really varied. My understanding is that seasoning is the build-up of a layer of material that actually is molecularly fused to the metal. Kamado Joe advertises these accessories as "pre-seasoned", so just like your Lodge pots and pans, there is no particular reason to season them. Everything I've read (and done) with seasoning cast iron and carbon steel is after the first seasoning you continue to build seasoning by using them. I don't see any point seasoning the bottom. As the accessories are used on direct fire, whatever you carefully do will be blasted anyway. My recommendation is to always clean the cooking surface carefully (too much abrasion takes off seasoning) with a scraper and a brush (the Lodge scrapers are the best) and lightly coat with a high heat oil like avocado oil while it's still hot. Wipe off any excess and store in a dry place. Ovens are unnecessary. BTW, does the Canadian pronunciation of the Spanish dish use "ell-a" instead of "ay-a"?
You can’t close the lid on any model Joe but you can use a big Joe x ring placed over the edges of the outside of the grill to hold the wok in the centre
In case you weren't aware, carbon steel typically comes covered in a coating of beeswax to protect it from rusting until you can season it, so you have to work to scrub that off before seasoning. You also don't HAVE to season it in the oven (it's my preference), as the instructions on a carbon steel pan will typically tell you to do it on the stovetop. I don't think stovetop seasoning would work with a 24" griddle, but I'm juts saying it doesn't have to be baked to be seasoned. If you have a method where you can get heat under it and lower it up and down, like a Santa Maria grill or something, that ought to work fine.
Why do you need to season the bottom of the griddle? You'll never cook on that side. With a flattop griddle like a Blackstone, you don't season the bottom that's exposed to the flame.
With the wok we are going to have to start with a small fire and count on dome open the entire time. Perhaps with the bottom door closed to keep things from getting crazy
It's nice that @kamadojoe can take the time to send you these items while my order languishes for more than a month since it was supposed to be delivered. #priorities
James, the first checkpoint to seasoning new carbon steel is to remove any protective layer applied by the manufacturer. That might possibly be the problem with properly seasoning the bottom of your griddle. A follower asked for the proper temperature; it should be 400 to 450 degrees Fahrenheit. After thorough cleaning, use an ultra-thin layer of a medium smoke point oil such as canola. As with cast iron, don’t expect a perfect non-stick surface with one seasoning effort.
Hi James - would love to see some cooks using the wok, specifically ideas for stir fry 👍🏻
Have you thought about putting your deflectors under the griddle to keep some of the direct heat off the center of the bottom? Might help even the temps out.
Wow, the carbon steel griddle would be awesome. Didn't know they were available. Have a half moon cast iron for my Big Joe. But having more room on the larger carbon steel griddle for breakfasts and smash burgers, etc. would be handy.
Maybe you can use you your double indirect method to get the constant correct temperature to season it? Speaking of, what temperature is the correct seasoning temp?
400 to 450 degrees Fahrenheit for carbon steel.
Got both the skillet and the wok as part of my IKAMAND credit - haven’t used them yet but would love to see some videos for inspiration.
KJ got everything now, pretty cool and needed accessories!
I'd be mostly interested in the griddle and how it compares to the cast iron griddle and the soapstone - (e.g. for smashed bugers). For which use cases it is superior to the two and for which use cases it is inferior.
Also interesting point regarding the griddle would be on how changeable temps are when the griddle is in, as there does not seem to be a lot of space left for air throughput...
Thanks for you great, informative and entertaining videos - love them from the early days on. You are one of the reasons I became a Kamado-maniac. ;-)
I’m thinning paella will be my next frontier! I’m researching pans, and of course the KJ pan is one I am looking at. Looking forward to you sharing your experience with it. Thanks for what you do!
Glad to help, thanks for watching!
Would love to see the paella cook. I was nearly buying a unbranded paella pan to stick on the x ring but was concerned it may be damaged by the direct fire. I will wait to see your review of the carbon steel before deciding to purchase one
So that drip hole ooks concerning. Does everything flow down the inside wall of the Joe? Seems like it could be quite messy
Yeah the cast iron and soapstone are heavy and difficult to maneuver on the BJ, I can definitely see the value of the new lineup! Great video James!
Right on
Glad you love the Karbon Steel! #TeamRed!
For videos on the griddle, I really wanna see a breakfast buffet. Bacon, eggs, sausage patties, pancakes.
As for the Wok, there's something I'd like to address.
Wok burners not only have a high BTU, but also a very targeted flame. Which is why regular propane burners differ from Wok burners. What made me skeptical about using a Wok on the joe is just how WIDE the BTU is.
I wonder, if you use the Wok AND the vortex cone in the grill basket, will this be a way to achieve a better targeted burn, and also save on fuel as it won't waste BTU around the sides where it isn't supppsed to go on a Wok.
You wont be able to season the bottom of that griddle unless you keep fire very low. Any season will burn off at 6 or 700 degrees, thats why a self cleaning oven will strip cast iron/carbon steel.
Not sure if you still have your Weber Charcoal Summit but it would be interesting to see how these fit in there. I do wish Weber did accessories like KJ.
Ya I love my Weber Kamado but in the few years it's been out now, Weber sucks at the accessories portion of it.
Love your videos! I'd be using the griddle with the dome open and I'm wondering if the fire runs wild. Are you able to keep the temp consistent using the bottom vent and the fact that the griddle restricts airflow? Thank you!
Maybe you could use one of your torches you light your coals with to do a flash seasoning on the griddle. You can vary the distance yourself. It wouldnt be the long type of season like you would do in an oven, but I have seen many people do "stovetop" seasonings over high heat and rubbing a thin layer of oil on that will almost immediately smoke.
Feel bad using my Traeger Timberline this afternoon after watching your vid :(
Thanks again for showing us the goodies and giving me another item for my wish list :)
Nice demo video, James. I may have to check out one of these griddles. The carbon steel would definitely be easier to handle than the cast iron or soap stone.
You bet
Thanks for the video, does this big joe version fit inside the kettle joe or is it just too big? I was looking at possibly picking one up but would love to know if it would fit or not first.
The Kamado Joe wok is kind of expensive for what you get. Machine made woks like this, isn't this expensive. You can even get a blue heated Chinese hand hammered carbon steel wok for the money they are asking, (without the Kamado Joe logo of course)... Still looking forward to see you blue your wok and do some true wok hei on the Kamado, though!
Been thinking about the griddle for my classic 3, but would like to hear from someone who has one to find out if the cooking area is worth the pretty hefty cost.
I bet that paella pan would be great.
Finding that I am not getting great contact and sear for smash burgers on the flat top. Have you had this issue? Any recommendations?
Good demo James. Valencian and seafood paellas would be good projects.
Love it. Thanks
Hi James I wish to thank you. I have been a keen cook all my life BBQ is my cooking passion. Finally I have reached a point in my life that I can buy a ceramic Komodo and meet all of my other commitments. I have a daughter who suffers Type 1 brittle asthma and has heart disease she is 19. I have enjoyed your channel for years . I am just now replacing my Akorn Komodo with a big Joe 1. Her favorite food is ribs. Her health is improving thanks to the healthcare we have in Australia. I just want to say I have enjoyed watching from afar and look forward to participating . Your channel is positive and has helped me enjoy ceramic cooking when I didn't have a ceramic komodo.
Others have channels but you bring the joy.
Wow, thanks for watching! Glad to hear she's doing better
pai·ay·uh.
Yeah, it took me a while to figure out what James was talking about. I bet you could make a mean paella in a KJ.
Yeah, that pronunciation. Oof.
Nice new accessories KJ came out with, I have a lot of cast iron that is heavy and might move to Carbon steel because it is lighter and almost as good as Cast Iron. Like your two suggestions and maybe add Orange Chicken that I make on my LP grill carbon Steel wok outside. Would like to know if you get an added smoke taste. I really would like to see you use the wok in the pizza oven too. Not sure why you want to season the bottom of a pan that will be burnt with the next fire. Just keep the bottom from rusting is my goal on my fire kissed pans.
I just received the larger griddle. Any ideas on storage?
I've had some dedicated cast iron for BBQ like yourself. I have never worried about that white bottom like you have on your griddle. You're not going to ever use it for anything but being on the grill so you just run some oil on it while it's still hot after a cook. No matter how hard you try you're going to keep burning it off so just rust protect it wilh oil after cooks. It can rust while you're cooking and it matters little that the oil is really well polymerized.
Why not use the ceramic or soapstone half moons under the griddle, to get indirect heat on the griddle?
I know what I'm gonna put on my Christmas list lol. Thanks James, great video!
Any time!
pah-eh-yah. ... not pay ella ... cool stuff, thanks for the vid!
More like: pie-ay-ah
@@j-rodsaltmanBut for Canadians like James, it would be pie-eh-ya, eh? 😂
The griddle is a pain in the ass to use. Difficult to season. And gets way too hot during use as the kamado temp just keeps climbing. I ended up going for a Pitboss gas griddle in the end and have been trying to get rid of my KJ griddle, it’s just not worth it.
Hey James, great video as always!!! I have a question for you, would the series 3 joe slow roller dobble level rack fit in a XL green egg? I remember you did a video on this I can't find it.
Late as normal, James, use your deflectors to stop direct heat. Job done!
Good call. Cheers
The 18" griddle wouldn't fit in my domestic oven so I had to season on the classic 2. Worked ok though
Ok thanks for confirming that. I measured and thought it might just fit
can the karbon steel griddle realistic replace a dedicated blackstone griddle?
Can't wait to see smashburger, paella, a full breakfast, and anything else you can think of to throw on.
Awesome video and the new line looks great!
I’ve been using the BGE wok on my large egg with great success. Jet Tila’s beef with broccoli recipe has been a hit with the family every time. Also picked up a paella pan on Amazon for my minimax which is working great and probably one of my favourite things to make now. The key is the bomba rice which can be hard to find.
Are you still cooking Keto friendly? Lots of good options with those accessories. 👍
no one seems to explain where the griddle's drip opening leads to? does the grease flow into the firebox? or some kind of canister?
It goes into the firebox
Has anyone compared the quality or smash burgers on the griddle vs the tried and true soapstone.
Hi James what is the size of the Paella pan. I could not find it on Kamado Joes site. Thanks Bob
I am wondering if these pans and griddle's will fit my Grilla Grill 24 inch Kamado? I know your Kamado Joe grills are your favorites. But, I could not swing the cost when I was getting my Kamado for the Joe. I do really like your channel and get a lot of great tips..
Thanks. I love all kamados. Not sure if it would fit and don’t have one nearby to test
You're great, and I've learned a ton from you as I research which kamado style smoker to get...but I have to say it. Paella....pronounced pie-a-ya....no L's. Love the channel...:)
How do you clean them and keep them seasoned
I hate to ask, but why do you need to season the bottom?
Will this fit in the Weber kamado ?
Here you go. What kj stuff fits or doesn’t video ua-cam.com/video/p2fd5_axtzM/v-deo.htmlsi=o9Hd7y-W8mmrdhCC
What were the gloves you had on in the video? Are they for high heat?
These accessories are making me contemplate a second Joe ! 🤣
😂
These are what made me buy a Classic 1 this week that was $480 at Walmart even though I already have a classic 3 lol
Aren’t the new Kamado Joe Karon Steel products pre-seasoned? I used my paella pan for the first time last week without seasoning it first. We made cheesy scalloped potatoes which turned out fantastic. However, there was major stickage and clacking to very long. Is the factory seasoning just not that good enough?
I know when I got the wok it said to season it first
Pork Carnitas in the Wok, please
Do a comparative vs. Soap stone for smach burgers and searing a steak please. I have the soap stone but having to replace it every 2 ywars is annoying. I also like the idea of being about to get a full size searing atation vs. Half moon only.
Approach to seasoning is really varied. My understanding is that seasoning is the build-up of a layer of material that actually is molecularly fused to the metal. Kamado Joe advertises these accessories as "pre-seasoned", so just like your Lodge pots and pans, there is no particular reason to season them. Everything I've read (and done) with seasoning cast iron and carbon steel is after the first seasoning you continue to build seasoning by using them. I don't see any point seasoning the bottom. As the accessories are used on direct fire, whatever you carefully do will be blasted anyway.
My recommendation is to always clean the cooking surface carefully (too much abrasion takes off seasoning) with a scraper and a brush (the Lodge scrapers are the best) and lightly coat with a high heat oil like avocado oil while it's still hot. Wipe off any excess and store in a dry place. Ovens are unnecessary.
BTW, does the Canadian pronunciation of the Spanish dish use "ell-a" instead of "ay-a"?
How do you fit the wok in kettle joe?
You can’t close the lid on any model Joe but you can use a big Joe x ring placed over the edges of the outside of the grill to hold the wok in the centre
@@SmokingDadBBQdoes it fix on something securely or just asks for accident with hot oil and moving x ring of big joe on kettle ?
@@jseskausk no it’s not secure / safe for oil. I would use a Dutch oven on the grates for the kettle Joe with oil
@@SmokingDadBBQ possibly webber grate with wok hole then is tge best idea fir example ti use with kamado jie carbon wok?
1- paella 🍤
2- general tao using the wok
Good ideas. Thanks
Does the griddle fit the Weber Summit Kamado?
yes, you can see it in this video for my test fit of KJ gear in the summit - ua-cam.com/video/p2fd5_axtzM/v-deo.html
@@SmokingDadBBQ You're making me spend my money! Thanks, I guess... 😂
The real trick is finding a sink that is big enough to clean the carbon steel accessories. They need to be clean prior to day to day seasoning
Please do a KFR: Kamado Kimchi Fried Rice
In case you weren't aware, carbon steel typically comes covered in a coating of beeswax to protect it from rusting until you can season it, so you have to work to scrub that off before seasoning. You also don't HAVE to season it in the oven (it's my preference), as the instructions on a carbon steel pan will typically tell you to do it on the stovetop. I don't think stovetop seasoning would work with a 24" griddle, but I'm juts saying it doesn't have to be baked to be seasoned. If you have a method where you can get heat under it and lower it up and down, like a Santa Maria grill or something, that ought to work fine.
just a thought, ask your local pizza shop if they could use their oven to season your griddle.
Hey Smokin Joe- do lobster tails in the joetisserie basket
Nice 👍
Pronunciation: Paella; pah:EH:yah.
Happy Grilling
Why do you need to season the bottom of the griddle? You'll never cook on that side. With a flattop griddle like a Blackstone, you don't season the bottom that's exposed to the flame.
That’s true. Force of habit with pans but that makes sense. I had been trying to stop the rust spots
Wouldn’t the Kamado get out of control if you had to leave the lid open throughout the cook with the wok?
With the wok we are going to have to start with a small fire and count on dome open the entire time. Perhaps with the bottom door closed to keep things from getting crazy
@@SmokingDadBBQ I have faith in you, James. :-)
I've heard it pronounced pi-yea-ah by a Spanish fellow.
Yes I messed it up
Oh God more BBQ toys ... Thank the lord I`m divorced already 🙂
It's nice that @kamadojoe can take the time to send you these items while my order languishes for more than a month since it was supposed to be delivered. #priorities
sorry to hear that... i asked March 29th if that makes you feel any better lol?
lol doesn’t know how to pronounce Paella
Someday will say it right .. that and Worcester
@@SmokingDadBBQ bro it’s all good. Good video! Subscribed