I’m so up in the air on n a new smoker I have a wsm and love it but it’s getting to the end of its life it’s like do I spend money on replacing and upgrades on it or go with a new one ? The kamado Feels so well built and looks pretty straight forward on simplicity . Would love any suggestions
Yeah, I was pretty impressed with how low effort this one was. And of course the 10 out of 9 score... I mean I couldn’t be more humbled to get that score from my nephew 😁😁
How hard is it to add wood chunks to the smoke? Does it really get enough smoke flavor from the lump charcoal? I am used to offsets where I keep adding wood to get the deep smoke flavor. Thanks everyone for any advice as I may need to pick one of these up in the near future :)
I pick up the entire divide and conquer rack and that lifts everything out at once. I've only done that a couple times to check the charcoal. You really only want to have smoke for the first 2 or 3 hours of a long cook. That's when it adsorbs the best flavor. Don't make the same mistake I did and kept adding wood, because it makes your food taste acrid and like you're eating a burnt piece of wood from a campfire.
Next question... classic 3 or big joe 3? I cook mostly just for my wife, 2 kiddos, and my self but do like to entertain on occasion. Can the big one run just as long on the same fuel or does it have a larger charcoal area and need more fuel for the same 12 hour cook? Thanks!
I’m about to attempt my first butt on my big Joe. I have so far done 2 briskets, a duck, burgers, chicken and steaks on it. I will try this method and it should be ready for dinner tomorrow night! Thanks for the vid! Also, Cam should start a channel making condiments for your BBQ. Cam’s condiments. Make bbq sauces, make horseradish sauce for prime rib, et cetera.
BBQ and Bottles I would like to know if more smoke would penetrate the meat if you had set it fat side down? I thought the whole concept of the smoke deflector was to drop the smoke down from above?
@@robertstitt4004 Some folk don't like fat, or think it makes you fat, nothing could be further from the truth. My body thrives on ketones and I am slim and feel 10 years younger than when eating all those carbs and sugar.
I wouldn’t have added it either, since it never crisped up, and I don’t know why it didn’t. Guess just a combination of cooking so slow, water in pan, and cap being too thick.
love the rain in the background
Thanks for the recipe. Another 10 out of 9. Set it and relax for the next 16 hours. Comes out perfect.
Great to hear Steve - Hope the whole family enjoyed it!!
Nice man. How many pounds was that, and what was the total cook time?
I’m so up in the air on n a new smoker I have a wsm and love it but it’s getting to the end of its life it’s like do I spend money on replacing and upgrades on it or go with a new one ? The kamado Feels so well built and looks pretty straight forward on simplicity . Would love any suggestions
Great results 10 out of 9!!! Fantastic lol only way to do one relax and it does all the work. I'm impressed with the komodo
Yeah, I was pretty impressed with how low effort this one was. And of course the 10 out of 9 score... I mean I couldn’t be more humbled to get that score from my nephew 😁😁
Very interesting cook with a great result! 👍
That little guy can really put it away , WOW !!!!
You speak the truth :)
10 out 9 wins everytime! 👍
That looks AMAZINGLY DELICIOUS!! And your nephew is a real cutie pie.😊
How hard is it to add wood chunks to the smoke? Does it really get enough smoke flavor from the lump charcoal? I am used to offsets where I keep adding wood to get the deep smoke flavor. Thanks everyone for any advice as I may need to pick one of these up in the near future :)
It’s really easy. You can just add two or three chunks of wood on top of the charcoal.
@@BBQandBottles but do you have to lift up like 50 attachments to do that? There is no side door right? No direct access to coals?
Oh, no you just remove the grill grates and the deflector plate and you can add wood. Easy peasey
@@BBQandBottles thanks! I'm gonna get one. :)
I pick up the entire divide and conquer rack and that lifts everything out at once. I've only done that a couple times to check the charcoal. You really only want to have smoke for the first 2 or 3 hours of a long cook. That's when it adsorbs the best flavor.
Don't make the same mistake I did and kept adding wood, because it makes your food taste acrid and like you're eating a burnt piece of wood from a campfire.
Next question... classic 3 or big joe 3? I cook mostly just for my wife, 2 kiddos, and my self but do like to entertain on occasion. Can the big one run just as long on the same fuel or does it have a larger charcoal area and need more fuel for the same 12 hour cook? Thanks!
I’d stick with the classic 3. Big Joe is just too large for 4 people and yea it will take more charcoal too.
I didn’t see any smoke? Looks amazing either way!
This was a great idea fora video..
🙏
Does air get in with the probe wires on the gasket? Or leak smoke?
No, there’s a clamp at the front that keeps it sealed tight
Another great video.
I’m about to attempt my first butt on my big Joe. I have so far done 2 briskets, a duck, burgers, chicken and steaks on it. I will try this method and it should be ready for dinner tomorrow night! Thanks for the vid! Also, Cam should start a channel making condiments for your BBQ. Cam’s condiments. Make bbq sauces, make horseradish sauce for prime rib, et cetera.
Thanks Joseph! I’ll let Cam know 😃
Good luck with the cook by the way! Let us know how it turns out.
BBQ and Bottles thanks! Will do!
BBQ and Bottles I would like to know if more smoke would penetrate the meat if you had set it fat side down? I thought the whole concept of the smoke deflector was to drop the smoke down from above?
How was the duck, btw?
No wood chunks?
Great looking pork butt. One of my favorites to cook at home
How do you do more charcoal if needed while cooking for 12+ hours?
You can just pull the grill grates out of the grill (using heat resistant gloves) and then add more charcoal in if necessary.
I cooked 7 hrs and never needed to add any. There was some left over and i didn't even fill the fire bowl to the holes.
I'm new at this komodo stuff but I'm stunned at how little of the charcoal is needed to keep these things going
Ninjago Lore for the nephew
Ninja gloves are interesting!
Nice, that was killer and low maintenance no less! Put him on a kamado Jo jr and coach him!😁🤤
I nearly died when he threw away the fat cap......I cant believe you did that. Fail.
@Thebuckstopshere Right here Sucks to suck
@@robertstitt4004 Some folk don't like fat, or think it makes you fat, nothing could be further from the truth.
My body thrives on ketones and I am slim and feel 10 years younger than when eating all those carbs and sugar.
I wouldn’t have added it either, since it never crisped up, and I don’t know why it didn’t. Guess just a combination of cooking so slow, water in pan, and cap being too thick.
4:22 that was real smart. unscrewing the ignitor right above burning coals when you knew it was going to leak.
Smoking is for the big boys. If you cant handle a small explosion then get out of the kitchen🤣
@@Swizzenator Now that was funny!
🤩🤤👍🏻👌