Great video, Scott! So many of the big channels tell people to get the charcoal going and then put the flavor wood on top - thanks for spreading the word on the right way. And congrats on that 1K mark!
Thank you so much, Al. It's made the process of bbqing better for sure. I appreciate your support on my journey to 1k. You have an awesome channel too!
Thank you for this video. I’ve been frustrated with my inability to bring up the temp of my Classic 3 to the 400F range in less than 1hr! I know understand that I needed to fully open the top vent and my settings were for low and slow! (Duh!). I think I need to get better quality charcoal as well. Thank you again
I'm so glad this was helpful. It takes time to figure out the learning curve of the KJ. But, once you do, it becomes second nature. Thank you for watching!
Very good video! I've struggled with my KJ getting and keeping it to 225-250 with wood chunks. I'll try this method and make sure to give it ample time next smoke!
Thank you so much and glad it was helpful. Yeah, I think we all have struggles with temp control at some point. Hopefully, a few of these things might help for consistency. Glad to connect here!
I have a Joe Jr. on the way and am soaking up all the advice I can get. Excellent tutorial that I know will shortcut my learning curve. Nice shout-out to James. My humble opinion: the “Sous Vide Everything”. Loop in the background drowned out your narration quite a bit. Any reason you think background “music” helps? The loop is short and gets tedious really fast.
Thank you so much and glad you found it helpful as you get started on your joe junior. Appreciate the feedback on music. Doing this for 1 year on youtube, you just try things to see what works, connects or doesn't work. My newer videos I only use music in intro logo, outro and non speaking food shots. It really helps hearing what is helpful. What's hard about music is i use the free stuff from youtube and there isn't a lot of good stuff. I didn't even realize it was Sous Vide Everything music until after as I never followed that channel before getting into youtube. 😂
Really great and useful video. Much appreciated and happy new year. Would this process apply for the Jo junior ? Also how much wood would u use. Great stuff Adam Also - If I need to spritz (say leg of lamb) should I close the bottom vent? My cook went to 300 the other day and was trying to get it back to 270 ! Cheers
Thank you for watching and glad it was helpful! Yes, the fire management would apple to all the kamados but joe junior does heat up faster at times. I typically after reaching desired temperature and loose heat /temps when opening from spritzing will leave bottom vent open & control the heat from top vent until i get back to desired temp. If I overshot temps, and need to bring temps down, I'll shut the bottom vent like tapping the breaks on a car to slow down.
@@BartlowsBBQ cool. Thanks. The cook I had yesterday was really that the temperature started to increase further into the cook so when I was cooking thr ribs after 2-hours it went from 270 slowly creeping upwards upwards to 310 point where I had literally half a pinkie finger gap and 1/4 open on the circular wheel. Seemed a bit overkill?
@@swimadamswim A lot of it is trying different methods with full charcoal basket or less plus the settings. I'm pretty happy if I stay in the 270-300 range abs get similar results.
Question- I noticed you placed your deflector plates on the accessory holder instead of all the way down. What difference will it make with smoking? Pros cons ?
Great question. The standard is all the way down but sometimes I like creating more airflow depending on what I’m cooking. If I’m doing pizza, x-accessory with heat deflectors, low n slow deflectors all the way down, something quick I want to do indirect cooking for a portion of the cook but easily remove I use the x accessory with deflectors. I like to experiment with different things on the kj.
Than you great video. So how does the top vent compare on the Big Joe 1 to the vents on the KJ 2 and 3. Do you have any videos That show where to set The top vent on the Big Joe 1 ?? Thank you
Thank you so much. The classic 2 vs Big Joe 1 vents are different. Big joe 1 is like joe junior with daisy wheel. Classic 3 is like classic 2 with same vent settings. I would say the principles would be the same just adjust daisy wheel.
New sub and I’m struggling with temp control. I can literally shut all the air off (top & bottom) and for the next 2 hours it continues to climb. Gotta be a major leak somewhere. Can’t find it though 🤷🏻
Hey, thanks for subbing to the channel. The Kamado is very efficient with heat, even shutting things down, it’s normal for it to stay warm but eventual come down.
Good video. My dome temp and probe temp at the grill grate level are often very different (30-50 degrees hotter at grill grate). Is that the same for you?
Thank you so much. Yes, I have had that similar experience. When I did the reverse searing in this video for a bit, I had different temps at grill grate vs dome. Eventually it leveled closer to each other.
Thanks, Jim. I knew I was getting close. Super funny, I'm grilling right now and didn't realized I hit it until you commented! I so appreciate your support a long the way, my friend!
Great vid. I can’t find the ash collector you referenced in the video. Specifically, I see the kick ash basket but not the black collector in the bottom. I went with James suggestion from smoking bbq dad to not use the winged collector in my kamado joe classic 3. I think that black collector would be even better but I can’t find it...
Thank you so much. It's called Kick Ash Can and you can find it directly on this website. I like it a lot & makes life so much easier. Thanks for watching! www.kickashbasket.com/?AffId=14
Hi! I've noticed in my 4-5 cooks (I'm really new at this) that unless I get all of the charcoals fully lit, I'm getting a charcoal smell and flavor into the food. And if I get them fully lit I ran out of heat by 3 hours approx. Do you have any tips for that? Appreciate the video and already subscribed, it was very informative!
Hey @Bruno! Thanks for watching & subscribing! A few things come to mind. First, what size kamado do you have? I have noticed certain charcoal brands can give off bad smells and not burn good. Obviously, everyone is going to swear by whatever they use. But, the one that I just didn't have good experience with was Cowboy. Be sure you are using lump only on a kamado. Also, if it's a new kamado, make sure nothing accidentally fell behind the heat leaf box that might be burning. I would recommend do a high heat burn before your next cook to ensure you are burning off anything inside. On running out of fuel 3 hours in, I wonder if you have enough fuel. Again, certain lump charcoal burns clean and long on less. But, a lot of folks in the Kamado community like to fill it up for that reason. However, I'm more of a less is more if you figure how to dial in temps with right fuel. I like Jealous Devil & Kamado Joe Big Bloc and B&B as a backup. Lastly, if you can purchase a charcoal basket, it fill it up, it will help with knowing how much you need and easy ash clean up for next cooks.
Here’s the issue I’m having with my Joe Jr. I start my charcoal without the heat deflector and let the grill come up to temperature. I let the dome heat soak for about 30 minutes and then I put in my heat deflector. Naturally the dome temp drops at this point. I open the vents a bit a let it come back up to temperature and stabilize again. Then wait 30 minutes. At this point I’m thinking both the heat deflector and the ceramics should be ready. But it’s not. As soon as I open the dome and put in my food (working quickly and not leaving it hanging open very long) I close the dome and wait for the temperature to climb back up from the drop due to opening the dome. But it seems to take 20 minutes or more. Where am I going wrong?
Great question. For me, on the junior, once the charcoal is lit (ashed over) I add the heat deflector and grill grate on to come up to heat together. I'll open top and bottom vent until I reach target temp and adjust them from there.
Hi silly question but on the kamado joe would you remove the Ash tool scooper or leave this in the bottom whilst cooking to catch the coals. What effect does this have on reducing the airflow and heat. Thanks
Great question....In addition to charcoal basket, I use the ash can now to catch ash / coals. It doesn't IMO affect airflow. It's a lot easier clean up for me. I also have my kj in a wood table versus a cart. I prefer that! You might test two separate cooks to see if you can tell a difference.
@@BartlowsBBQ thanks for the reply, yh I'm really new to the kamodo game and have only used it a couple of times but I did notice in your video that it wasn't there so thought I may have been using my KJ wrong and stopping the air. Today I used it and cooked a beef joint and it came out stinking really bad of smoke and thought it may have been down to poor airflow making it clog up with smoke and not allowing enough air to get a good fire.
Video skipped the part where temp was increased to sear temp? I assume you just open up all the vents, but would have been nice to see it done and how long it took.
I’m sorry my friend, bad microphones when I recorded these videos. I have updated videos on the channel as well. Thanks for watching and supporting the channel.
Sorry man, bad mics on these videos when I recorded. Check out some updated videos that should be great. ua-cam.com/video/Ixk7zhZcapA/v-deo.htmlsi=z322WO8EfxpsQAse
Check out the Kamado Joe Tips Playlist:
ua-cam.com/play/PLnIQgCW2pjgsN5Dyl74VK0ul6HBa7hDdL.html
After 4 years owning and controlling the temperature quite good, i have decided to get the inkbird temp controler. I'm gonna love in the Winter.
Very nice!
This is a video that all grill owners need to see to be taught and/or reminded.
Thank you, Dan! Appreciate the support!
I'm giving away a Kamado Joe Kettle Joe: Enter on my instagram post!
instagram.com/p/CW9R2STPmtT/?
Definitely an underrated video. Answered every question I had when I first got mine. Wish I stumbled onto this video sooner
Thank you so much and glad it was helpful. Thank you for watching!
Oh yeah brother totally agree, I set mine up similarly although varies sometimes depending on type of cook.
Thank you, Matt. It's great to hear the similarities in setting up the ceramic eggs.
Great video, Scott! So many of the big channels tell people to get the charcoal going and then put the flavor wood on top - thanks for spreading the word on the right way. And congrats on that 1K mark!
Thank you so much, Al. It's made the process of bbqing better for sure. I appreciate your support on my journey to 1k. You have an awesome channel too!
Agreed. Putting the wood under the charcoal helps burn off the impurities as it passes up through the fire.
Thank you for this video. I’ve been frustrated with my inability to bring up the temp of my Classic 3 to the 400F range in less than 1hr! I know understand that I needed to fully open the top vent and my settings were for low and slow! (Duh!). I think I need to get better quality charcoal as well. Thank you again
I'm so glad this was helpful. It takes time to figure out the learning curve of the KJ. But, once you do, it becomes second nature. Thank you for watching!
As always man, a lot of great tips from someone who clearly knows what they are doing.
Thank you so much and appreciate the kind words. Just like you, love to bbq and help others.
Very informational! Nice lookin’ grill zone too! Keep that smoke rollin’!!!!! ❤️❤️❤️
Thank you so much, Maddie & Kiki! Love my KJ grilling zone!
Very good video! I've struggled with my KJ getting and keeping it to 225-250 with wood chunks. I'll try this method and make sure to give it ample time next smoke!
Thank you so much and glad it was helpful. Yeah, I think we all have struggles with temp control at some point. Hopefully, a few of these things might help for consistency. Glad to connect here!
Great to see the pizza pie configuration catching on 🔥
Absolutely, got to spread the love! Appreciate you and your videos, James! 🔥
I'm brand new with a Joe Jr and this is really helpful, thanks!
I'm so glad that it was helpful. I love my Classic & Joe Jr. The junior fires up a lot faster but produces great cooks!
I have a Joe Jr. on the way and am soaking up all the advice I can get. Excellent tutorial that I know will shortcut my learning curve. Nice shout-out to James. My humble opinion: the “Sous Vide Everything”. Loop in the background drowned out your narration quite a bit. Any reason you think background “music” helps? The loop is short and gets tedious really fast.
Thank you so much and glad you found it helpful as you get started on your joe junior. Appreciate the feedback on music. Doing this for 1 year on youtube, you just try things to see what works, connects or doesn't work. My newer videos I only use music in intro logo, outro and non speaking food shots. It really helps hearing what is helpful. What's hard about music is i use the free stuff from youtube and there isn't a lot of good stuff. I didn't even realize it was Sous Vide Everything music until after as I never followed that channel before getting into youtube. 😂
Great episode full of tips and info!
Thank you so much, Sylvia.
Good video. Thanks !! Just got mine and the temps keep getting away from me. I’ll try this.
Thank you, have fun with your new KJ! Let me know if I can help any further!
Thank you !!!
Good Video on temp control ma, Many people don't realize how important it is.
Thank you so much and agree. One of those things you learn over time after many cooks!
Stopped by with a watched video and a like 👍
Thank you, Lisa. Appreciate you watching and supporting!
Really great and useful video. Much appreciated and happy new year. Would this process apply for the Jo junior ? Also how much wood would u use. Great stuff Adam
Also - If I need to spritz (say leg of lamb) should I close the bottom vent? My cook went to 300 the other day and was trying to get it back to 270 ! Cheers
Thank you for watching and glad it was helpful! Yes, the fire management would apple to all the kamados but joe junior does heat up faster at times. I typically after reaching desired temperature and loose heat /temps when opening from spritzing will leave bottom vent open & control the heat from top vent until i get back to desired temp. If I overshot temps, and need to bring temps down, I'll shut the bottom vent like tapping the breaks on a car to slow down.
@@BartlowsBBQ cool. Thanks. The cook I had yesterday was really that the temperature started to increase further into the cook so when I was cooking thr ribs after 2-hours it went from 270 slowly creeping upwards upwards to 310 point where I had literally half a pinkie finger gap and 1/4 open on the circular wheel. Seemed a bit overkill?
Also maybe use less coal in the charcoal basket ? Dunno ?
@@swimadamswim A lot of it is trying different methods with full charcoal basket or less plus the settings. I'm pretty happy if I stay in the 270-300 range abs get similar results.
@@BartlowsBBQ cool. Thanks again 👍
Question- I noticed you placed your deflector plates on the accessory holder instead of all the way down. What difference will it make with smoking? Pros cons ?
Great question. The standard is all the way down but sometimes I like creating more airflow depending on what I’m cooking. If I’m doing pizza, x-accessory with heat deflectors, low n slow deflectors all the way down, something quick I want to do indirect cooking for a portion of the cook but easily remove I use the x accessory with deflectors. I like to experiment with different things on the kj.
Awesome tips, thank you!
You are welcome, appreciate you watching!
@@BartlowsBBQ ofcourse chef thanks!
Thanks for the great tips mate 👍
You are welcome and thanks for watching!
Great video!! Very informative too.
Thank you so much and glad it was helpful. Appreciate you watching!
Great info.
When do you close your vents? From the beginning or after you are closer to your desired temp?
Thank you so much and glad it was helpful. I like to close my vents to the desired setting once I hit close or at desired temperature.
@@BartlowsBBQ thanks man. I didn’t want to overshoot temps and have the grill get too hot. Your feedback is helpful.
@@timmarr1129 I have done that too many times! 😂 You do got to keep on it when you have the vents open for a period of time.
@@BartlowsBBQ thanks brother! I am moving from the Akorn to the Classic 3! Should be a fun adventure!
Nice video, thanks - very informative. Where did you get the plans for the kj worktable?
Thanks so much and glad it was helpful! The table was made from JJ George Outdoors!
Than you great video. So how does the top vent compare on the Big Joe 1 to the vents on the KJ 2 and 3. Do you have any videos That show where to set The top vent on the Big Joe 1 ??
Thank you
Thank you so much. The classic 2 vs Big Joe 1 vents are different. Big joe 1 is like joe junior with daisy wheel. Classic 3 is like classic 2 with same vent settings. I would say the principles would be the same just adjust daisy wheel.
Thank you.. great tips for a beginner
Thank you so much. Appreciate you watching!
Amazing tips!
Thank you so much and glad it was helpful! Thank you for watching!
Great tutorial. Keep it up.
Thank you so much!
New sub and I’m struggling with temp control. I can literally shut all the air off (top & bottom) and for the next 2 hours it continues to climb. Gotta be a major leak somewhere. Can’t find it though 🤷🏻
Hey, thanks for subbing to the channel. The Kamado is very efficient with heat, even shutting things down, it’s normal for it to stay warm but eventual come down.
Good video. My dome temp and probe temp at the grill grate level are often very different (30-50 degrees hotter at grill grate). Is that the same for you?
Thank you so much. Yes, I have had that similar experience. When I did the reverse searing in this video for a bit, I had different temps at grill grate vs dome. Eventually it leveled closer to each other.
Nice 1k congrats! Sweet temperature control video!
Thanks, Jim. I knew I was getting close. Super funny, I'm grilling right now and didn't realized I hit it until you commented! I so appreciate your support a long the way, my friend!
Great vid. I can’t find the ash collector you referenced in the video. Specifically, I see the kick ash basket but not the black collector in the bottom. I went with James suggestion from smoking bbq dad to not use the winged collector in my kamado joe classic 3. I think that black collector would be even better but I can’t find it...
Thank you so much. It's called Kick Ash Can and you can find it directly on this website. I like it a lot & makes life so much easier. Thanks for watching!
www.kickashbasket.com/?AffId=14
Hi! I've noticed in my 4-5 cooks (I'm really new at this) that unless I get all of the charcoals fully lit, I'm getting a charcoal smell and flavor into the food. And if I get them fully lit I ran out of heat by 3 hours approx. Do you have any tips for that?
Appreciate the video and already subscribed, it was very informative!
Hey @Bruno! Thanks for watching & subscribing! A few things come to mind. First, what size kamado do you have? I have noticed certain charcoal brands can give off bad smells and not burn good. Obviously, everyone is going to swear by whatever they use. But, the one that I just didn't have good experience with was Cowboy. Be sure you are using lump only on a kamado. Also, if it's a new kamado, make sure nothing accidentally fell behind the heat leaf box that might be burning. I would recommend do a high heat burn before your next cook to ensure you are burning off anything inside. On running out of fuel 3 hours in, I wonder if you have enough fuel. Again, certain lump charcoal burns clean and long on less. But, a lot of folks in the Kamado community like to fill it up for that reason. However, I'm more of a less is more if you figure how to dial in temps with right fuel. I like Jealous Devil & Kamado Joe Big Bloc and B&B as a backup. Lastly, if you can purchase a charcoal basket, it fill it up, it will help with knowing how much you need and easy ash clean up for next cooks.
@@BartlowsBBQ Hey man, thanks for all the tips. It's great help!
@@brunograssi6928 You bet and great to connect!
Here’s the issue I’m having with my Joe Jr. I start my charcoal without the heat deflector and let the grill come up to temperature. I let the dome heat soak for about 30 minutes and then I put in my heat deflector. Naturally the dome temp drops at this point. I open the vents a bit a let it come back up to temperature and stabilize again. Then wait 30 minutes. At this point I’m thinking both the heat deflector and the ceramics should be ready. But it’s not. As soon as I open the dome and put in my food (working quickly and not leaving it hanging open very long) I close the dome and wait for the temperature to climb back up from the drop due to opening the dome. But it seems to take 20 minutes or more. Where am I going wrong?
Great question. For me, on the junior, once the charcoal is lit (ashed over) I add the heat deflector and grill grate on to come up to heat together. I'll open top and bottom vent until I reach target temp and adjust them from there.
Hi silly question but on the kamado joe would you remove the Ash tool scooper or leave this in the bottom whilst cooking to catch the coals.
What effect does this have on reducing the airflow and heat.
Thanks
Great question....In addition to charcoal basket, I use the ash can now to catch ash / coals. It doesn't IMO affect airflow. It's a lot easier clean up for me. I also have my kj in a wood table versus a cart. I prefer that! You might test two separate cooks to see if you can tell a difference.
@@BartlowsBBQ thanks for the reply, yh I'm really new to the kamodo game and have only used it a couple of times but I did notice in your video that it wasn't there so thought I may have been using my KJ wrong and stopping the air.
Today I used it and cooked a beef joint and it came out stinking really bad of smoke and thought it may have been down to poor airflow making it clog up with smoke and not allowing enough air to get a good fire.
I'm on instagram if you want to DM your KJ setup.
Video skipped the part where temp was increased to sear temp? I assume you just open up all the vents, but would have been nice to see it done and how long it took.
Thanks for watching and for the question. Yes, all vents open gets you to searing temps between 500-900 depending where you dial in the temp.
What kind of gloves do you use and how much protection do they give?
I use two different styles of gloves. One to handle charcoal basket and another for high heat. This one is the high heat link: amzn.to/3cokMCA
Picking my Joe 2 up next week.
That’s awesome! Have fun!
can you use regular charcoal?
You want to use lump charcoal in a kamado joe. Otherwise, briquettes create too much ash and doesn’t burn as long.
@@BartlowsBBQ gottcha, do they come in like apple flavor?
Hands down, WAY easier to manage than a Primo. I’ve owned both.
That's great to hear. Thanks for watching & supporting the channel!
Dude can you please speak up when you talk? I have volune on max and can still varely hear you
I’m sorry my friend, bad microphones when I recorded these videos. I have updated videos on the channel as well. Thanks for watching and supporting the channel.
Sorry man, bad mics on these videos when I recorded. Check out some updated videos that should be great.
ua-cam.com/video/Ixk7zhZcapA/v-deo.htmlsi=z322WO8EfxpsQAse
Sound volume terrible!
Thanks for watching.