Lovely dish James… I wonder if you’d have got the same result if you just used charcoal and added a few wood chunks? In the UK we love ❤lamb - I’d recommend you try making a Raan of Indian lamb shoulder- you’ll be blown away…!
Hi, Thanks for the cool videos. Recently I think I need also to get a Kamado. Just thinking about what exactly fits better for me. I couldn't really find out. How thick are the walls of Kamado Joe classic or big Joe?
have you tried just putting the ceramic heat deflector right on the charcoal, laid on a slope, with the straight edge on up... it should have enough clearance and still run the rotisserie. and get induction and the fat drips onto the stone to sizzle, and now no inferno
Nice video. If I could convince my family to try lamb I'd be making this one for sure. Got any ideas for a direct fire cook like a Chud Box on a Kamado? I'd like to see you attempt one of Brad's pork steaks over direct heat. I think it might be more feasible on a 3 series with the added height, but if you could make it work on a series 1 I'd be super interested.
James, love your channel, it's been a huge help getting me up and running on my KJ the last 3 months. Several of your videos you've shown different temperatures using the single finger method. Have you considered making a visual of the vent settings for easy temp reference for us?
I was very interested in your rub. Some time ago, for the salt component, you were using a 50/50 mixture of Diamond Crystal and Lowry's for your rubs. Have you stopped using Lowry's?
Another great video! I had to laugh though that the auto-generated captions on the hover-preview said "James with Coconut BBQ" so that will be what I always hear from now on..
When I am too slow to add wood to the coals, I cheat a bit and fire up the grill blazer for a few seconds to get them burning more quickly. I don’t like blowing on the fire as the fine ash goes everywhere.
Although I mostly use locally sourced hickory in my offset and have been for many years now, I believe you overstated the difference in flavor between kiln dried. That said I really appreciate the reminder to burn little splits in my Big Joe 2 and look forwards to trying a cook like this.
Well the difference may be to what percentage moisture various companies dry the wood too. The bags at many big box stores which may sit on the shelf for a long time have arrived next to paper
@@SmokingDadBBQ yes, I agree, and it’s usually bagged wood chunks that are way too light in the hand to have any moisture and flavor left. Splits and “mini logs” for cooking sold down here are a different story, though. I’m reminded of a bag of hickory and oak splits I came across at our local grocery for a great price a while back. It clearly said “kiln dried” on the bag but after the pieces felt heavy my suspicions were confirmed. My little moisture meter consistently read medium to high moisture content and I actually had to let it season some more before I could even cook with it!
I didn't know Aaron Franklin had a new book until mentioned here. Amazon just delivered it. I scoured it for references to live fire cooking in a kamado grill and didn't see that specifically (there is a chapter on "Open Fires" in general) but there is a good section on cooking brisket in a BGE (which he seems very fond of). I'm looking forward to the James treatment of modifying a heat deflector and possibly combining it with double-indirect and a smoke stack.
i don't have it so am curious to see what it actually says... i heard he modified the deflector stone by cutting it. Not sure a KJ needs that or a new egg with the half stones as they are different the old style convector. Also understand he extended the chimney which is something i have been testing, its not in my upcoming video but i compare the air speed movement on a few different setups to improve convection as thats working towards the stack extension series
@@SmokingDadBBQ He cut a scallop out of the BGE heat deflector. It has more heat deflection (to my eye) than a single KJ heat deflector while still providing room to introduce wood. I have tried using the ash drawer to add both small chunks and wood chips per your method, but with mixed results. Having a way to constantly add wood while providing heat deflection seems like a winner.
James, as always great video! I enjoyed how you mentioned the kiln dried vs naturally seasoned. It makes a huge difference. I recently filmed a video testing out some naturally seasoned wood chunks by billy buckskins. It's actually pretty hard to find some pre cut chunks that are naturally seasoned. Most is kiln dried as you displayed. Kinda solves the problem for people who don't have a local source of naturally seasoned wood and run smaller pits like a kettle of kamado. Cheers! Taco's look amazing
Great idea James. I’m just getting into cooking on my Akorn ceramic. I’ve owned it for almost a decade and just never used it. Your videos have been a huge help!
I have a very small offset smoker by North American standards with a small firebox. I'm constantly reading that you need to top up coalbeds with charcoal in order to keep things going. I don't. I run larger splits and with the firebox lid and chimney damper fully open. You go through more wood, but wood burns longer and it's less stressful to manage
Check out my fire management for smaller offsets. I found I got much better results on my 30gallon with a small fire box skipping the charcoal - ua-cam.com/video/j1bloNNMv_Y/v-deo.htmlsi=rphVt-RLTv2l4kSJ
I not a lamb person, but with all those extra spices you added along with the smoke flavor, I will try it. Thanks for bringing in other types of meats for BBQ and thanks for using wood in a KJ.
Great stuff! Are there any brands of wood splits that are not kiln dried, or do you recommend sourcing and seasoning your own wood to get the right levels of moisture?
I am using furtado farms pizza blend if you’re in Canada. Barbecues galore and dicksons sell them as they do direct if you’re in Canada … they are naturally seasoned and come pre cut which I looked for after using my mitre saw and having a log kick back and scare me lol
I also disagree on the kiln dried wood a bit, all you can pretty much buy in the UK is kiln dried. There are laws about so called "wet" wood burning here. So I just buy kiln dried and leave it outside in the logstore for 12 months. It works.
I’m not looking for fresh wood either but seasoned to the point where a moisture reader has it lower than fresh but higher than kiln dried. Just pasted the link on your other comment for how to manage this in a small fire box ua-cam.com/video/j1bloNNMv_Y/v-deo.htmlsi=rphVt-RLTv2l4kSJ
Hi James! Have you considered doing desserts like baking pies or cookies on a Kamado?
Looks delicious! 🔥
So good, thanks
Lovely dish James… I wonder if you’d have got the same result if you just used charcoal and added a few wood chunks? In the UK we love ❤lamb - I’d recommend you try making a Raan of Indian lamb shoulder- you’ll be blown away…!
Hi,
Thanks for the cool videos. Recently I think I need also to get a Kamado. Just thinking about what exactly fits better for me.
I couldn't really find out. How thick are the walls of Kamado Joe classic or big Joe?
have you tried just putting the ceramic heat deflector right on the charcoal, laid on a slope, with the straight edge on up... it should have enough clearance and still run the rotisserie. and get induction and the fat drips onto the stone to sizzle, and now no inferno
Nice video. If I could convince my family to try lamb I'd be making this one for sure. Got any ideas for a direct fire cook like a Chud Box on a Kamado? I'd like to see you attempt one of Brad's pork steaks over direct heat. I think it might be more feasible on a 3 series with the added height, but if you could make it work on a series 1 I'd be super interested.
The direct beef ribs were amazing. Happy to try the pork steaks
Yum! Thanks for this video! Love the Wood only Kamado videos!
James, love your channel, it's been a huge help getting me up and running on my KJ the last 3 months. Several of your videos you've shown different temperatures using the single finger method. Have you considered making a visual of the vent settings for easy temp reference for us?
I was very interested in your rub. Some time ago, for the salt component, you were using a 50/50 mixture of Diamond Crystal and Lowry's for your rubs. Have you stopped using Lowry's?
I use it most Texas style rubs almost every time. This one I wanted to bring out a different profile
Another great video! I had to laugh though that the auto-generated captions on the hover-preview said "James with Coconut BBQ" so that will be what I always hear from now on..
hahaha
When I am too slow to add wood to the coals, I cheat a bit and fire up the grill blazer for a few seconds to get them burning more quickly. I don’t like blowing on the fire as the fine ash goes everywhere.
Good call
Looks like a lot of fun but is it worth the effort ?
Although I mostly use locally sourced hickory in my offset and have been for many years now, I believe you overstated the difference in flavor between kiln dried. That said I really appreciate the reminder to burn little splits in my Big Joe 2 and look forwards to trying a cook like this.
Well the difference may be to what percentage moisture various companies dry the wood too. The bags at many big box stores which may sit on the shelf for a long time have arrived next to paper
@@SmokingDadBBQ yes, I agree, and it’s usually bagged wood chunks that are way too light in the hand to have any moisture and flavor left. Splits and “mini logs” for cooking sold down here are a different story, though. I’m reminded of a bag of hickory and oak splits I came across at our local grocery for a great price a while back. It clearly said “kiln dried” on the bag but after the pieces felt heavy my suspicions were confirmed. My little moisture meter consistently read medium to high moisture content and I actually had to let it season some more before I could even cook with it!
Not too baaaahaaahaaaad
Hahaha love it
I didn't know Aaron Franklin had a new book until mentioned here. Amazon just delivered it. I scoured it for references to live fire cooking in a kamado grill and didn't see that specifically (there is a chapter on "Open Fires" in general) but there is a good section on cooking brisket in a BGE (which he seems very fond of). I'm looking forward to the James treatment of modifying a heat deflector and possibly combining it with double-indirect and a smoke stack.
i don't have it so am curious to see what it actually says... i heard he modified the deflector stone by cutting it. Not sure a KJ needs that or a new egg with the half stones as they are different the old style convector.
Also understand he extended the chimney which is something i have been testing, its not in my upcoming video but i compare the air speed movement on a few different setups to improve convection as thats working towards the stack extension series
@@SmokingDadBBQ He cut a scallop out of the BGE heat deflector. It has more heat deflection (to my eye) than a single KJ heat deflector while still providing room to introduce wood. I have tried using the ash drawer to add both small chunks and wood chips per your method, but with mixed results. Having a way to constantly add wood while providing heat deflection seems like a winner.
@@emmgeevideo new DoJoe brisket I just recorded is really good. Got to edit it
James, as always great video! I enjoyed how you mentioned the kiln dried vs naturally seasoned. It makes a huge difference. I recently filmed a video testing out some naturally seasoned wood chunks by billy buckskins. It's actually pretty hard to find some pre cut chunks that are naturally seasoned. Most is kiln dried as you displayed. Kinda solves the problem for people who don't have a local source of naturally seasoned wood and run smaller pits like a kettle of kamado. Cheers! Taco's look amazing
Thanks 🙏
Great idea James. I’m just getting into cooking on my Akorn ceramic. I’ve owned it for almost a decade and just never used it. Your videos have been a huge help!
so glad to have been some help
@@SmokingDadBBQ absolutely
I have a very small offset smoker by North American standards with a small firebox. I'm constantly reading that you need to top up coalbeds with charcoal in order to keep things going. I don't. I run larger splits and with the firebox lid and chimney damper fully open. You go through more wood, but wood burns longer and it's less stressful to manage
Check out my fire management for smaller offsets. I found I got much better results on my 30gallon with a small fire box skipping the charcoal - ua-cam.com/video/j1bloNNMv_Y/v-deo.htmlsi=rphVt-RLTv2l4kSJ
I not a lamb person, but with all those extra spices you added along with the smoke flavor, I will try it. Thanks for bringing in other types of meats for BBQ and thanks for using wood in a KJ.
Hope you enjoy!
Great stuff! Are there any brands of wood splits that are not kiln dried, or do you recommend sourcing and seasoning your own wood to get the right levels of moisture?
I use furtado farms in Canada. Sadly can’t get wood across the boarder and visa versa
That looks very tasty. I've never considered doing lamb tacos. Great video.
Thanks
Recipe looks great. Can you give suggestions as to were you get you wood of that size?
I am using furtado farms pizza blend if you’re in Canada. Barbecues galore and dicksons sell them as they do direct if you’re in Canada … they are naturally seasoned and come pre cut which I looked for after using my mitre saw and having a log kick back and scare me lol
I also disagree on the kiln dried wood a bit, all you can pretty much buy in the UK is kiln dried. There are laws about so called "wet" wood burning here.
So I just buy kiln dried and leave it outside in the logstore for 12 months. It works.
I’m not looking for fresh wood either but seasoned to the point where a moisture reader has it lower than fresh but higher than kiln dried. Just pasted the link on your other comment for how to manage this in a small fire box ua-cam.com/video/j1bloNNMv_Y/v-deo.htmlsi=rphVt-RLTv2l4kSJ
@@SmokingDadBBQ mine is probably around oklahoma Joe size.... I will look at your technique
I'm starving watching this. love the videos man!
I appreciate it!
Love lamb.
Interested to hear about the reverse flow.
I’m interested to see how it does
Could you do a video reviewing different charcoal brands and/or different wood flavor profiles?
I don’t have the link, but James def did one a few years ago. I’m sure it’ll come up if you scroll through.
ua-cam.com/video/iNMb8PK6QaU/v-deo.htmlsi=4SEaIiQ0P35cF6GN but I can update it
That looks delicious.
So good
Looks great!
Thanks!
Yummy 🤤
So good