I’m an aerospace engineer. I earned A+ in all three of my thermodynamics courses. I also made EVERY mistake you discussed in this video related to thermodynamics. Great video.
I really appreciate you, James. I bought a KJ Classic 3 after watching a few of your videos. Your videos have made the experience great and my results beyond my expectation simply through your instructional vids. Most, if not all, Pitmasters on UA-cam concentrate solely on recipes. You are the only one who is teaching how to operate the Joe for maximum results. This has allowed me the luxury of avoiding the “learn through bad experience” cycle. Kudos!
Thanks so much Steve. That’s why I started this channel. Some great recipe channels out there but they all assume a decade of pit control experience so I thought I would focus on the things that stressed me out when I was getting started in the hope that others might be struggling with the same things
I can't upvote this comment enough. I watched many of James' videos before buying my Classic III and I'm proud to say that I haven't messed up a cook at all. The information on the channel was crucial for quickly learning how to adapt to charcoal/kamado cooking.
@@SmokingDadBBQ Indeed, your channel is not only a source of inspiration but an invaluable source of no-nonsense information on how to best use the Kamado Joe to the max of its potential. Great work James and keep it up!!!
@@SmokingDadBBQ I've learned a lot about cooking on my Joe Classic and I got lucky with my first flat brisket with your help. I have the parts to fit a full brisket so that will be next. One thing..on the flat the temp began to drop after about 7 hours to the point where I thought I needed to add more fuel. I did and finished my cook but I thought I filled the basket up pretty full and it still began to drop. Makes me not trust even a full basket after 7 or so hours cooking at 270.
@SteveG: "I bought a KJ Classic 3 after watching a few of your videos." ... Yeah, same here -- SDBBQ (SD) kindof pissed me off on one of his videos, because I had to HUFF and PUFF, then admit (SADLY), that he was right about Traeger not getting up to high temps. But, I love my Traeger ... okay ?!?!?!? .... love it. But, SD's right about the benefits of Kamado's temperature capabilities. For me, I just got it last week, assembled it on Sat (7-11-2021) and cured on Sun (7-12). Wow, so much to learn, but I love it. I had troubles with the temp going too high, then couldn't figure -- FOR THE LIFE OF ME -- how to light the damned lump charcoal. NO JOKE -- it was hard, but then it was 11:30pm (when I finally got it all assembled) that I just gave up. Next day, I went to HomeDepot and bought some type of wax stuff, and that made it easy. So, yes, I am appreciative too for SD. He helps me see (because he comes across as very human) how to reduce the price of freaking expensive-meals now, and I had to bring that capability home where I can do those types of Cooks at home. It's just too GD-EXPENSIVE now to go out and eat. I have a brother who thinks nothing of $70 to $100, taking wife & him & a 2 children, out to BBQ. Man, I can't spend that. So, I'm glad many YT-ers (like SD) share of their wisdom.
I love this channel! I just pulled the trigger on getting a Kamado Joe after a couple of years of "thinking about it". What made my decision easier is knowing that I can feel more comfortable being able to come back here and watch Smoking Dad BBQ videos if I get stuck or have any questions or concerns. Great job, James.
I love all your videos James! I've been binge watching them the past few weeks. This video is INCREDIBLY helpful! I'm bookmarking it and plan to watch it every once in a while to remind myself of what I should be doing. I'm particularly impressed with the #5 tip about closing the bottom when leaving the dome open... it makes SO much sense, but I never thought to do it. Brilliant!
Thanks for all your magic videos James! You're the reason I'm $ 3,000 poorer now. Looking forward to the delivery of my Big Joe 3. Keep up the good work. Cheers from Sweden!
Bloody hell James - brilliant again. Thank you so much for passing on your knowledge from 10+ years eggsperience. You are a legend - and the value you add to these products I am really glad KJ supports you with the odd BBQ. Very well deserved mate. Thank you. Thank you.
I have my first set of ribs on right now, and the temp is holding steady steady around 265-270. I just got this bad boy last weekend, and the only reason I believe it’s going so well is thanks to your videos like this. I watches your foolproof low and slow method last night with my notepad out, lol! Thanks, man.
I don't have a Kamado Joe, but I am totally using the "closing the bottom vent when you open the lid" trick on my kettle. This is the very reason I watch this channel, sometimes you can get good tips regardless of the tools you use :).
I wish I had found your videos when I first started kamado smoking. After 3 years, I still have many lessons to learn. Your method of starting the burn and building the heat goes against most everything else I've read, but I've tried it the last few times and it has been a gamechanger. Cheers!
Hey James, first, thanks for existing. Your videos are just amazing. You are an wonderful communicator. It is easy to love a Kamado Joe BBQ, but you make it easier! Lol Second, you are cruel to us with your background. Seriously, 4 beautiful Kamado Joes behind you! We are now all jealous! Lol Finally, an more seriously, I have extreme interest for a future smoking wood video. If you go right now on the Quebec Kamado Joe private group on Facebook you will see that last night I started two posts around that topic. For one, after a 8 hours cook at 250f, I was surprised to see that two of my wood chunks had not burned. You talk about putting the wood at the bottom of the basket. But will it burn in the first 3-4 hours? I place some at the bottom and some at the surface of the charcoal, but not all at the same place. Now I end up with to much wood and some does not burn. Lol. I am lost and your video will help. As a conclusion, I hope my Hab will play well against your Maple leaves! Playoff hockey :-) Thanks.
I hate myself for not finding you earlier. I have wasted so much time and money. Oh well, that is behind me and I am happy I found you and super grateful for you.
Your tips have always been very helpfull! I used to use an offset smoker, but was doubting about getting a kamado. After watching like most of your video's I bought myself a Kamado Joe Classic 2 a few days ago. Your tips have been very helpfull right from the start! Thanks for all the effort!!
#1 is the most important tip. I had/have trouble to overcome over this, but as soon as I try to be not maximalist I enjoy my cooks and I think results are better as well.
Really enjoy your videos; very informative and entertaining. I'm a brand new Kamado Joe owner, and your videos will guide my journey to acquire skills necessary to get the most out of my Joe. But I have one question: Do you use -- or do you hav an opinion about -- add-ons such as iKommand or Flame Boss to remotely control temperatures on the Kamado Joe? I could not find a video on that subject, which is what prompted my question. Thanks.
Awesome video !!! Just got one and your 10 tips will definitely help with my new toy. Thank you !!! Always looking forward to your next video. You’re one of the best channels on UA-cam.
Your videos have taught me so much The KJ are only starting to become popular here in Ireland 🇮🇪 Really loving how you can just set your dials and know the temp will remain stable Thanks James
This is really useful stuff. Ive just bought a Kamodo. Practical, helpful info. Am thinking I've bitten off more than I can chew but looking forward to my first cook!
You're the best James. I'm enjoying the Jr and always enjoy your videos and learn so much. I've made many mistakes by not using the back up planning as noted in #6. Great advice for all of us.
James, REALLY enjoying your content all the way from Brazil! Bought a kamado a few weeks ago, you channels is my go-to when it comes to learning how to control the beast! Thank you so much for the effort!!
Hi James, I just bought a KJ Classic BBQ and I'm about to set it up for the weekend. Before this , I did some study by watching various videos and stumbled up on your channel and next I know, I watched about 7 or 8 of your videos and even watched the video where you had a WINNING battle against the BGE, LOL. I subscribed to your channel as I found you shared some invaluable info and insight about the KJ bbq. We're a meat lover family and our favorite meat is Steak and roast, but after buying the KJ, I will start exploring other meat type like briskets etc... . I was so thrilled to find out you were Canadian, because you know the challenges of our changing weather and your tips were helpful in that regards as well. Thanks for your informative videos and insights. Keep up the great work my friend. Good Luck.
EXCELLENT information! Your points are spot on. I've BBQ'd (smoked) & grilled for years but cracked down & bought a Kamado Joe Jr. Testing the waters after watching a few of your videos. What a difference from a Weber 'bullet' WSM. The first few cooks I way over loaded the charcoal. I just couldn't fathom how much less was required vs my WSM. I feel I have a better command now. The same with wood on both smokers. Controlling the wood is part of the art form. I had a tendency to use too much in the beginning. The last 5-6 years I use about half the wood. MUCH better results. Chicken, turkey & pulled pork were easy compared to Brisket. Half the battle was the prep of the 'packer'. I had to go thru about 5-6 of them before I was satisfied with results. I still hold my breath to this day though; & say my Hail Mary's that it turns out as the group is gathering for dinner. I now need to figure out a way to get my wife to let me get a full sized Joe....
Yes please on smoking wood mistakes. I did my first smoke on my Kamado the other day and ran out of smoke withing 20-30 minutes with each chunk. And it's an absolute PAIN with the Kamado to re-add more chunks disassembling the grates, divide and conquer, AND sloroller to make more smoke... I was sure I was doing it wrong but still am not too sure how to fix it! 10/10 videos though, keep it up!!!
I got a used Komodo smoker/grill a month ago. It’s still sitting there because I’m afraid to use it. Never used outside grills before! But after watching your video. I feel a little more confident. Thanks for explaining everything so throughly! I learned a lot!
Great info James. I like to keep notes on certain items, bread, low & slow …. As in how I had the cooker set up & grill temperature , did I try something different & how things turned out, even what was the weather. This really helps when the next time you want to bake a loaf of bread & things didn’t quite turn out last time you made it. There’s nothing wrong with dumping the fines from the bottom of the charcoal bag….But don’t do it if you need high heat, the fine charcoal will choke the airflow so I will use them when I’m not in a hurry to cook & when I’m cooking something simple.
The tip about closing the bottom vent before and after opening the dome is an interesting one, will try that on my next cook. And the maintenance tips were great too. Off to check my bands and lid thermometer! Cheers!
Thank you for making these videos. I bought an akorn jr last weekend. I'm definitely learning- I've been able to get a fantastic sear on the steaks, but they were a touch overdone. I did 321 ribs yesterday, but my timing was off and Iet them go a little long in the final hour (I realize now I should have done the foil towel cooler thing). I'm still learning, but your videos got me into this entirely new way of cooking. Keep up the great work, we certainly appreciate your videos!
Really appreciate this video and super bummed that I have not seen it sooner. Great knowledge passed on hopefully it keeps our passions alive with other people
Only watched first tip and already know this is going to help me massively with my new big joe. Thank you for making this video and sharing your knowledge.
Hi James, what a fantastic video. I’m a BGE user and I learn a lot from your video’s. You are really down to earth, instead of the many guys that, to me, are exaggerating. Some are funny to watch but because of this i don’t trust all their info. Cooking is all about feeling, but having exact info help compare the video with the own cook/process. Maybe to much, but it could help me when you talk about to much to have some figures. Like you said about the 5% wood. Keep going. Alexander from the Netherlands
Thank you for the info! I don’t have a Kamado Joe but I do have a Louisiana Kamado and all this information translates well. I have been cooking on it for two years now and still learning the ins and outs of the grill and your tips have help tremendously. Hello from London On.
These system of cooking with this machine is not easy, not easy at all! I have to decide weather I'm willing to go through all this hell for taste! Great video my brother!
I have been using an old Imperial Komodo. The bottom screen was bad, so I ordered a new one. While installing it, the fire box fell apart into pieces. I just ordered a new one online. 167.00+ 75.00 shipping 244.44, but to find parts is pretty impressive in itself. It doesnt have a temp gauge in the lid, so I'm getting a bluetooth probe . Still way ahead of buying a new one. I think the extreme heat is what cracks the ceramic parts. When I finally buy a new one, it will probably be a Joe because the springs support the lids better. Nice video.
Such a good presentation as always James. Thank you for posting this. My Kamado journey has been less than a year so I still have much to learn. Your easy to understand presentations have helped me a lot. Thanks again.
I would like to get kamado classic iii too now. Then we will be colleagues. I hope it will function well, but i'm afraid, becouse I newer used same. Hi, from Hungary!
Good stuff as always James certainly agree on using too much Charcoal made that mistake in the beginning and does restrict airflow. Also made the mistake of over correcting.
This video was so helpful 👍. I really am thankful I found this channel. Your videos are always entertaining and informative and very well done. You and your channel are the reason I decided to order a Kamado Joe even though I already have 3 other smokers in my collection. Much to my girlfriends dismay 😄 . I can tell by watching your videos I am soon to have a new favorite smoker once it finally arrives. I cant wait until I can begin trying all of the tips and recipe ideas I've learned from watching so many of your videos. Thanks again for all your hard work. It is really appreciated.
Thank you James. I'm considering getting a hardly used Joe classic 1 at a fair price. Your videos have been great, so I can make an educated purchase. Now,,,, I just need to convince the wife. Lol!!! I do have a pitboss pellet grill, and I want something that's more versatile.
Thanks again for the great video games. Would appreciate a video on smoking wood. I tried cooking a pizza at 500 degrees but couldn't taste any of that smoke taste (maybe it's just me). I placed a couple hickory chunks in the bottom of the kamado. Keep up the great work looking forward to the next vid!
you actually don't want smoke on pizza, bread absorbs smoke in a very unpleasant way ... what you do want is that clean wood burning fire like a proper Italian pizza oven so having your Joe around 700 will taste like a wood pizza oven (not a low and slow smoked brisket where you taste the smoke)
great tips, James! we're looking at upgrading from a PBC to a KJ3, which will hopefully become part of the family this month. We'll be referencing your vids for all! Thanks!
Chicken, pork & fish. Lighter flavors are desired. Cherry, apple, pecan... Red meats. If you want more smoke flavor. Smoke longer and use a stronger wood. Hickory, oak & mesque will have a stronger flavor.
What is your preferred type of charcoal -the brand and detailed type? What is your preferred type of smoking wood- both the brand and detailed type? What do you prefer to use as a fire starter, brand /type? And last but not least, your preferred ignition method? I'm sure you've covered these another videos, and I'm going to look, but I figured I would leave a comment and ask here as well. Thanks in advance for all you do! Being a new owner of a KJ I'm very excited that I found your channel because I think it will save me a lot of headaches and get me closer to "success" quicker.
thanks. i like kj for quality and price but if the price is the same I grab JD both for my long low slow or hot and fast cooks. i like Fogo super premium for pizza and poultry as it imparts a more balanced smoke. links to all in the description i like kj fire starters, here is my test why - ua-cam.com/video/YrSFwNLdRxo/v-deo.html but a year later I am using my grill torch nearly 100% of the time. the fun and speed is too hard to ignore and this year they offered a save 10% code to my channel so even better (description)
Right out of the gate, I went with you're "Less charcoal is more" concept, and I get WAY better results with more charcoal! Runs way hotter and I can control a much bigger range of heat, so...
My first video of yours, I really enjoyed it. Comes to think of it, I always put my food on when my thermo hits temp. I will be doing the dome heat test from now on. Thank you and all the best from Iceland
Such a genuine video, thanks for sharing all your lessons learned! I'm excited to get started on smoking things on my kamado, should have the smoking stone in by the end of the month :D
I actually gave up and sold my green egg because of your mistake #10. (The yoyo!) Great video! I have been using Weber kettles and find them easier to use but have been considering trying a Weber Summit kamado or maybe even trying a ceramic again.
the big joe 3 is the easiest to use kamado i have ever used if that helps.... the summit i don't have as much experience with but i found it almost more efficient than the KJ but the smoke ring and taste is not as good as the series 3 in comparison. well made though
Your videos are definitely getting better and you covered some topics we have all experienced. Nothing worse than a grease burn off flavor pizza. Haha barf. You deserve your free kJ big Joe sir!
Dad! Can we have that smoking wood mistakes video pretty please! Ideally using the slo roller as I'm having a few problem. But I think this video answered alot of my reasons I'm having problems.
Must watch KJ videos:
KJ 101 (start here) - ua-cam.com/video/x3nvkwmwuFw/v-deo.html
Dome alignment issue? - ua-cam.com/video/qWM6mFkfnmI/v-deo.html
Top 5 KJ maintenance tips - ua-cam.com/video/gphUQFW6uIo/v-deo.html
Don’t buy these accessories - ua-cam.com/video/ORcbo6fTHmk/v-deo.html
Smoke wood secret - ua-cam.com/video/2qtHrFjWY1U/v-deo.html
First 5 cooks for a new owner - ua-cam.com/video/JA84ZvYL47Y/v-deo.html
I’m an aerospace engineer. I earned A+ in all three of my thermodynamics courses.
I also made EVERY mistake you discussed in this video related to thermodynamics.
Great video.
thanks Michael
I really appreciate you, James. I bought a KJ Classic 3 after watching a few of your videos. Your videos have made the experience great and my results beyond my expectation simply through your instructional vids. Most, if not all, Pitmasters on UA-cam concentrate solely on recipes. You are the only one who is teaching how to operate the Joe for maximum results. This has allowed me the luxury of avoiding the “learn through bad experience” cycle. Kudos!
Thanks so much Steve. That’s why I started this channel. Some great recipe channels out there but they all assume a decade of pit control experience so I thought I would focus on the things that stressed me out when I was getting started in the hope that others might be struggling with the same things
I can't upvote this comment enough. I watched many of James' videos before buying my Classic III and I'm proud to say that I haven't messed up a cook at all. The information on the channel was crucial for quickly learning how to adapt to charcoal/kamado cooking.
@@SmokingDadBBQ Indeed, your channel is not only a source of inspiration but an invaluable source of no-nonsense information on how to best use the Kamado Joe to the max of its potential. Great work James and keep it up!!!
@@SmokingDadBBQ I've learned a lot about cooking on my Joe Classic and I got lucky with my first flat brisket with your help. I have the parts to fit a full brisket so that will be next. One thing..on the flat the temp began to drop after about 7 hours to the point where I thought I needed to add more fuel. I did and finished my cook but I thought I filled the basket up pretty full and it still began to drop. Makes me not trust even a full basket after 7 or so hours cooking at 270.
@SteveG: "I bought a KJ Classic 3 after watching a few of your videos." ... Yeah, same here -- SDBBQ (SD) kindof pissed me off on one of his videos, because I had to HUFF and PUFF, then admit (SADLY), that he was right about Traeger not getting up to high temps. But, I love my Traeger ... okay ?!?!?!? .... love it. But, SD's right about the benefits of Kamado's temperature capabilities. For me, I just got it last week, assembled it on Sat (7-11-2021) and cured on Sun (7-12). Wow, so much to learn, but I love it. I had troubles with the temp going too high, then couldn't figure -- FOR THE LIFE OF ME -- how to light the damned lump charcoal. NO JOKE -- it was hard, but then it was 11:30pm (when I finally got it all assembled) that I just gave up. Next day, I went to HomeDepot and bought some type of wax stuff, and that made it easy. So, yes, I am appreciative too for SD. He helps me see (because he comes across as very human) how to reduce the price of freaking expensive-meals now, and I had to bring that capability home where I can do those types of Cooks at home. It's just too GD-EXPENSIVE now to go out and eat. I have a brother who thinks nothing of $70 to $100, taking wife & him & a 2 children, out to BBQ. Man, I can't spend that. So, I'm glad many YT-ers (like SD) share of their wisdom.
I love this channel! I just pulled the trigger on getting a Kamado Joe after a couple of years of "thinking about it". What made my decision easier is knowing that I can feel more comfortable being able to come back here and watch Smoking Dad BBQ videos if I get stuck or have any questions or concerns. Great job, James.
so happy to help
Having just made the move to a Kamado Joe from an Akorn has made me go back and re-educate myself on the basics with the new smoker. Thanks, James!
Congrats on your new big joe
@@SmokingDadBBQ one thing I never really dealt with was the idea of heat soaking, for instance.
I love all your videos James! I've been binge watching them the past few weeks. This video is INCREDIBLY helpful! I'm bookmarking it and plan to watch it every once in a while to remind myself of what I should be doing. I'm particularly impressed with the #5 tip about closing the bottom when leaving the dome open... it makes SO much sense, but I never thought to do it. Brilliant!
thanks, happy to help
Thanks for all your magic videos James!
You're the reason I'm $ 3,000 poorer now. Looking forward to the delivery of my Big Joe 3.
Keep up the good work.
Cheers from Sweden!
haha you’re welcome? 😂. congrats nonetheless
Fantastic advice for the Kamado grillers!
Glad it was helpful! thanks Scott
Bloody hell James - brilliant again. Thank you so much for passing on your knowledge from 10+ years eggsperience. You are a legend - and the value you add to these products I am really glad KJ supports you with the odd BBQ. Very well deserved mate. Thank you. Thank you.
Much appreciated! Thanks so much
I don't have a kamado but still watched haha love the editing and style of your content.
haha Awesome! Thank you!
I have my first set of ribs on right now, and the temp is holding steady steady around 265-270. I just got this bad boy last weekend, and the only reason I believe it’s going so well is thanks to your videos like this. I watches your foolproof low and slow method last night with my notepad out, lol! Thanks, man.
Thanks so much James. Sounds like you’ve got it locked in
I don't have a Kamado Joe, but I am totally using the "closing the bottom vent when you open the lid" trick on my kettle. This is the very reason I watch this channel, sometimes you can get good tips regardless of the tools you use :).
100%. Most everything I mention is universal for charcoal grills. So glad you see past the red to get some tips
What a fantastic channel! Just bought a classic 1 and I'm so glad I found your content!
These are some great tips and common problems many encounter. Really great stuff sir!
Thank you
Fogo Charcoal, do you have a vendor in Puerto Rico? I have a hard time finding lump down here.
I wish I had found your videos when I first started kamado smoking. After 3 years, I still have many lessons to learn. Your method of starting the burn and building the heat goes against most everything else I've read, but I've tried it the last few times and it has been a gamechanger. Cheers!
thanks Will. glad it’s working as well for you as it does me
Hey James, first, thanks for existing. Your videos are just amazing. You are an wonderful communicator. It is easy to love a Kamado Joe BBQ, but you make it easier! Lol
Second, you are cruel to us with your background. Seriously, 4 beautiful Kamado Joes behind you! We are now all jealous! Lol
Finally, an more seriously, I have extreme interest for a future smoking wood video. If you go right now on the Quebec Kamado Joe private group on Facebook you will see that last night I started two posts around that topic. For one, after a 8 hours cook at 250f, I was surprised to see that two of my wood chunks had not burned. You talk about putting the wood at the bottom of the basket. But will it burn in the first 3-4 hours? I place some at the bottom and some at the surface of the charcoal, but not all at the same place. Now I end up with to much wood and some does not burn. Lol. I am lost and your video will help.
As a conclusion, I hope my Hab will play well against your Maple leaves! Playoff hockey :-)
Thanks.
thanks so much. glad to help
Really helpful. Thank you, Mark in Sheffield, England.
glad it helped, cheers!
Loved your last tip. This also applies at other areas of our lives, don’t be scared of failure. Practice makes perfect, learn from mistakes
so true. cheers
I do a number of these errors and I have been cooking for years. It comes down to patience. Good job James.
thanks Brent
Thank you, James. The work ethic and attention to detail radiates. I bought a BGE before discovering you - I hope I am still allowed in class:).
Welcome aboard! I had 4 eggs before i ever got into team red so plenty of room for my green friends here
I hate myself for not finding you earlier. I have wasted so much time and money. Oh well, that is behind me and I am happy I found you and super grateful for you.
thanks so much Lamar
Your tips have always been very helpfull! I used to use an offset smoker, but was doubting about getting a kamado. After watching like most of your video's I bought myself a Kamado Joe Classic 2 a few days ago. Your tips have been very helpfull right from the start! Thanks for all the effort!!
So glad to help
Your videos are very good for using a kamado grill ! These tips are good for using any other brand of kamado grill. Thanks Again !
yes they are mostly universal, i started on egg
#1 is the most important tip. I had/have trouble to overcome over this, but as soon as I try to be not maximalist I enjoy my cooks and I think results are better as well.
fantastic glad it’s helping
Good info. I’ve made some mistakes that I didn’t even realize I was making, like too much wood. Thanks for your effort.
Thanks Tom
Really enjoy your videos; very informative and entertaining. I'm a brand new Kamado Joe owner, and your videos will guide my journey to acquire skills necessary to get the most out of my Joe. But I have one question: Do you use -- or do you hav an opinion about -- add-ons such as iKommand or Flame Boss to remotely control temperatures on the Kamado Joe? I could not find a video on that subject, which is what prompted my question. Thanks.
Awesome video !!! Just got one and your 10 tips will definitely help with my new toy. Thank you !!! Always looking forward to your next video. You’re one of the best channels on UA-cam.
I’m guilty, and I’ve only had 3 cooks. . The venting tips and dome opening process are priceless. Thank you!
cheers
Great tips! And not only usefull for a KJ, but for a lot of kamado’s.
Thanks for watching! yes very transferable
Your videos have taught me so much
The KJ are only starting to become popular here in Ireland 🇮🇪
Really loving how you can just set your dials and know the temp will remain stable
Thanks James
Cheers 🍻
Thank you for your great videos! I bought a kamado and will use it tomorrow for the first time ever :)
Hope you enjoy it!
You are literally describing all the mistakes i've been making a couple of times. Great instuction video!
Glad it was helpful!
You may have saved my marriage with these points. :) incredibly helpful. Thank you.
This is really useful stuff. Ive just bought a Kamodo. Practical, helpful info. Am thinking I've bitten off more than I can chew but looking forward to my first cook!
Enjoy your new Kamado!
Fantastic advice! Cheers bro
Glad it was helpful!
@@SmokingDadBBQ really helped me out
You're the best James. I'm enjoying the Jr and always enjoy your videos and learn so much. I've made many mistakes by not using the back up planning as noted in #6. Great advice for all of us.
I appreciate that! cheers
James, REALLY enjoying your content all the way from Brazil! Bought a kamado a few weeks ago, you channels is my go-to when it comes to learning how to control the beast! Thank you so much for the effort!!
Awesome! Thank you! so glad to help
Wow. That's really great stuff. Thank you (10X) for posting this. It's very helpful.
Thank-you, cheers
Hi James, I just bought a KJ Classic BBQ and I'm about to set it up for the weekend. Before this , I did some study by watching various videos and stumbled up on your channel and next I know, I watched about 7 or 8 of your videos and even watched the video where you had a WINNING battle against the BGE, LOL. I subscribed to your channel as I found you shared some invaluable info and insight about the KJ bbq. We're a meat lover family and our favorite meat is Steak and roast, but after buying the KJ, I will start exploring other meat type like briskets etc... . I was so thrilled to find out you were Canadian, because you know the challenges of our changing weather and your tips were helpful in that regards as well. Thanks for your informative videos and insights. Keep up the great work my friend. Good Luck.
Congrats on your new grill and thanks for the sub
EXCELLENT information! Your points are spot on. I've BBQ'd (smoked) & grilled for years but cracked down & bought a Kamado Joe Jr. Testing the waters after watching a few of your videos. What a difference from a Weber 'bullet' WSM. The first few cooks I way over loaded the charcoal. I just couldn't fathom how much less was required vs my WSM. I feel I have a better command now. The same with wood on both smokers. Controlling the wood is part of the art form. I had a tendency to use too much in the beginning. The last 5-6 years I use about half the wood. MUCH better results. Chicken, turkey & pulled pork were easy compared to Brisket. Half the battle was the prep of the 'packer'. I had to go thru about 5-6 of them before I was satisfied with results. I still hold my breath to this day though; & say my Hail Mary's that it turns out as the group is gathering for dinner. I now need to figure out a way to get my wife to let me get a full sized Joe....
Yes please on smoking wood mistakes. I did my first smoke on my Kamado the other day and ran out of smoke withing 20-30 minutes with each chunk. And it's an absolute PAIN with the Kamado to re-add more chunks disassembling the grates, divide and conquer, AND sloroller to make more smoke... I was sure I was doing it wrong but still am not too sure how to fix it!
10/10 videos though, keep it up!!!
ok will do in about a week
Excellent info for new owners like myself, thanks very much!
Glad to help!
I got a used Komodo smoker/grill a month ago. It’s still sitting there because I’m afraid to use it. Never used outside grills before! But after watching your video. I feel a little more confident. Thanks for explaining everything so throughly! I learned a lot!
glad to help, can't wait to hear what you cook
Great info James.
I like to keep notes on certain items, bread, low & slow …. As in how I had the cooker set up & grill temperature , did I try something different & how things turned out, even what was the weather. This really helps when the next time you want to bake a loaf of bread & things didn’t quite turn out last time you made it.
There’s nothing wrong with dumping the fines from the bottom of the charcoal bag….But don’t do it if you need high heat, the fine charcoal will choke the airflow so I will use them when I’m not in a hurry to cook & when I’m cooking something simple.
great point
The tip about closing the bottom vent before and after opening the dome is an interesting one, will try that on my next cook. And the maintenance tips were great too. Off to check my bands and lid thermometer! Cheers!
cheers!
Thank you the sharing James. First hand experience is so important, Kamado, BBQ, grilling, bread making etc,
100%. totally agree!
Thank you for making these videos. I bought an akorn jr last weekend. I'm definitely learning- I've been able to get a fantastic sear on the steaks, but they were a touch overdone. I did 321 ribs yesterday, but my timing was off and Iet them go a little long in the final hour (I realize now I should have done the foil towel cooler thing).
I'm still learning, but your videos got me into this entirely new way of cooking. Keep up the great work, we certainly appreciate your videos!
I get better rib results hot and fast with this method. Try this next time ua-cam.com/video/a7i0kF7AJKw/v-deo.html
Great video James. A friend of mine gets his first Kamado Joe tomorrow, so I have sent him the link to your video.
Awesome, thank you!
Really appreciate this video and super bummed that I have not seen it sooner. Great knowledge passed on hopefully it keeps our passions alive with other people
I hope so! Thanks Jay
Thank you! Very helpful!
cheers
You are a lifesaver really appreciate the content man
thank-you, cheers
These videos are phenomenal and always a great watch. Full of great information.
Much appreciated!
You should not use your Joe without first watching this video. Brilliant!😀
Thanks! 😃
Only watched first tip and already know this is going to help me massively with my new big joe. Thank you for making this video and sharing your knowledge.
You bet. Cheers 🍻
No 6..... been there 😂. Thanks James
easy mistake to make and easy one to fix
Hi James, what a fantastic video. I’m a BGE user and I learn a lot from your video’s. You are really down to earth, instead of the many guys that, to me, are exaggerating. Some are funny to watch but because of this i don’t trust all their info.
Cooking is all about feeling, but having exact info help compare the video with the own cook/process. Maybe to much, but it could help me when you talk about to much to have some figures. Like you said about the 5% wood.
Keep going.
Alexander from the Netherlands
thanks Alexander
Thank you for the info! I don’t have a Kamado Joe but I do have a Louisiana Kamado and all this information translates well. I have been cooking on it for two years now and still learning the ins and outs of the grill and your tips have help tremendously. Hello from London On.
Glad it was helpful fellow southern ON neighbour
@@SmokingDadBBQ keep the great content coming and enjoy your May 2-4 weekend 👍
Cheers Mate! Excellent tips that made a big improvement to my yesterday's cook. Awesome.
Glad it helped
Really good clear useful information- Much appreciated. Thanks
thank-you, cheers
Perfect timing! 1 month into cooking, I've discovered many of these issues. It all makes sense now. Thank you!
Glad it was helpful!
Perfect timing to run into your channel. Almost ready to buy a Joe Jr and you're making the decision much easier. Thank you!
Awesome! Thank you!
These system of cooking with this machine is not easy, not easy at all! I have to decide weather I'm willing to go through all this hell for taste! Great video my brother!
it’s not hard once you get the knack for it
Hi James, im from the Netherlands and like your video’s a lot. Thx for the tips i will use them on my new Kamado Joe classic 3.
I’ve also just purchased the Classic 3. Mine is arriving on Thursday. I hope you enjoy yours. All the best from the UK
Enjoying your videos alot!, greetings from holland
thanks and greetings
I have been using an old Imperial Komodo. The bottom screen was bad, so I ordered a new one. While installing it, the fire box fell apart into pieces. I just ordered a new one online. 167.00+ 75.00 shipping 244.44, but to find parts is pretty impressive in itself. It doesnt have a temp gauge in the lid, so I'm getting a bluetooth probe . Still way ahead of buying a new one. I think the extreme heat is what cracks the ceramic parts. When I finally buy a new one, it will probably be a Joe because the springs support the lids better. Nice video.
Thanks. Love the restoration project
Such a good presentation as always James. Thank you for posting this. My Kamado journey has been less than a year so I still have much to learn. Your easy to understand presentations have helped me a lot. Thanks again.
My pleasure!
Really Nice video!
Always so clear and helpfull.
Im about to get my first Kamado soon… and I think it will be the classic 3!
Good choice! congratulations
I would like to get kamado classic iii too now. Then we will be colleagues. I hope it will function well, but i'm afraid, becouse I newer used same. Hi, from Hungary!
Experience practice and hopefully this video! My KJ is still in its box from bringing it home yesterday but I'm getting ready to set it up
You got this! congrats on your new Joe
My Hero!
haha thanks
Great final tip! Couldn't agree more.
thanks Kevin. much appreciated
Fantastic tips. Really appreciate it. All videos I've seen is really helpful.
Glad it was helpful!
Good stuff as always James certainly agree on using too much Charcoal made that mistake in the beginning and does restrict airflow. Also made the mistake of over correcting.
happens. thanks Matt
This video was so helpful 👍. I really am thankful I found this channel. Your videos are always entertaining and informative and very well done. You and your channel are the reason I decided to order a Kamado Joe even though I already have 3 other smokers in my collection. Much to my girlfriends dismay 😄 . I can tell by watching your videos I am soon to have a new favorite smoker once it finally arrives. I cant wait until I can begin trying all of the tips and recipe ideas I've learned from watching so many of your videos. Thanks again for all your hard work. It is really appreciated.
thanks so much Shane and congrats on grill number 4 😊
Thank you James. I'm considering getting a hardly used Joe classic 1 at a fair price. Your videos have been great, so I can make an educated purchase. Now,,,, I just need to convince the wife. Lol!!! I do have a pitboss pellet grill, and I want something that's more versatile.
lol good luck
Very helpful, thank you!
Glad it was helpful!
Thanks again for the great video games. Would appreciate a video on smoking wood. I tried cooking a pizza at 500 degrees but couldn't taste any of that smoke taste (maybe it's just me). I placed a couple hickory chunks in the bottom of the kamado.
Keep up the great work looking forward to the next vid!
you actually don't want smoke on pizza, bread absorbs smoke in a very unpleasant way ... what you do want is that clean wood burning fire like a proper Italian pizza oven so having your Joe around 700 will taste like a wood pizza oven (not a low and slow smoked brisket where you taste the smoke)
Thank you very much, I ordered my first Kamado Junior today, looking forward to use your advices in practice!
Fantastic! Congrats
great tips, James! we're looking at upgrading from a PBC to a KJ3, which will hopefully become part of the family this month. We'll be referencing your vids for all! Thanks!
thanks so much, and congrats
Excellent tips here! Thanks for doing a video like this for us newbies.
You're very welcome! Glad it helps
When you do smoking wood, need info on the right flavor woods for different meats!
Will do a smoking wood video to help
Chicken, pork & fish.
Lighter flavors are desired.
Cherry, apple, pecan...
Red meats.
If you want more smoke flavor.
Smoke longer and use a stronger wood. Hickory, oak & mesque will have a stronger flavor.
What is your preferred type of charcoal -the brand and detailed type? What is your preferred type of smoking wood- both the brand and detailed type? What do you prefer to use as a fire starter, brand /type? And last but not least, your preferred ignition method? I'm sure you've covered these another videos, and I'm going to look, but I figured I would leave a comment and ask here as well. Thanks in advance for all you do! Being a new owner of a KJ I'm very excited that I found your channel because I think it will save me a lot of headaches and get me closer to "success" quicker.
thanks. i like kj for quality and price but if the price is the same I grab JD both for my long low slow or hot and fast cooks. i like Fogo super premium for pizza and poultry as it imparts a more balanced smoke. links to all in the description
i like kj fire starters, here is my test why - ua-cam.com/video/YrSFwNLdRxo/v-deo.html
but a year later I am using my grill torch nearly 100% of the time. the fun and speed is too hard to ignore and this year they offered a save 10% code to my channel so even better (description)
Great information here, James!
thanks
Very thankful for your knowledge share. 7 cooks in with mine, learning lots. Tomorrow - pizza
Wonderful! enjoy
Awesome video. Thanks for all the great tips
Thanks for watching!
Great apresentation 🤜🏾❤️🤛🏾
Thanks!
Lots of great tips there. Great video.
Thanks so much!
Great advice thanks! Just picked up one and am getting ready to use or for the first time...
congratulations
@@SmokingDadBBQ I just sent you some pics on Instagram, your hot and fast guidance worked really well. Not bad for a first try!
Right out of the gate, I went with you're "Less charcoal is more" concept, and I get WAY better results with more charcoal! Runs way hotter and I can control a much bigger range of heat, so...
Always an pleasure to watch your videos 👌
So nice of you
These videos are brilliant, you certainly know your stuff. I'm edging closer to upgrading my weber to a kj and have all the info I need.thanks again
Glad to help!
Love your videos. Please do the woods video
thanks Steven. ok will do
My first video of yours, I really enjoyed it. Comes to think of it, I always put my food on when my thermo hits temp. I will be doing the dome heat test from now on. Thank you and all the best from Iceland
Thanks & Welcome!
Nice work
Thank you! Cheers!
Great video, thank you from Czech Republic
cheers
Such a genuine video, thanks for sharing all your lessons learned! I'm excited to get started on smoking things on my kamado, should have the smoking stone in by the end of the month :D
congratulations
Great tips, thank you sir!
I actually gave up and sold my green egg because of your mistake #10. (The yoyo!) Great video! I have been using Weber kettles and find them easier to use but have been
considering trying a Weber Summit kamado or maybe even trying a ceramic again.
the big joe 3 is the easiest to use kamado i have ever used if that helps.... the summit i don't have as much experience with but i found it almost more efficient than the KJ but the smoke ring and taste is not as good as the series 3 in comparison. well made though
Excellent, thank you very much.
Glad it was helpful!
Your videos are definitely getting better and you covered some topics we have all experienced. Nothing worse than a grease burn off flavor pizza. Haha barf. You deserve your free kJ big Joe sir!
I appreciate that!
Dad! Can we have that smoking wood mistakes video pretty please! Ideally using the slo roller as I'm having a few problem. But I think this video answered alot of my reasons I'm having problems.
here it is - ua-cam.com/video/pbBPQP_eoQY/v-deo.html