Hey Joe, here's an issue I had with the Kamado, I smoked a pastrami in it with cherry (IDK why I used cherry, but it was still a great pastrami), however, it so resined up the inside of the smoker that everything I cook on it now tastes like that cherry pastrami. I tried running a HOT fire through it for hours etc. and it still ruins a steak if I just want to grill something. Even the top vent was dripping with resin and I didn't use that much wood, just a few little blocks an hour. Anyway, if you've ever had this happen, or have a fix besides I suppose spraying it down with brake cleaner, let me know. Thanks Joe.
When i started smoking shoulders etc a few years ago i had a Trager pellet grill i got as a demo. I liked it but was a bit small. one shoulder and a brisket had to be on the smaller side. And with that said id have to keep feeding the pellet hopper. so no overnight cooks. Decided to upgrade 2 years ago and after hours of videos and reviews i got the Grilla Grills silverback.. This thing is the bomb. can fit 2 shoulders or butts, 17 lb brisket no problem and never have to re fill during a cook. there double wall constructed with stainless inside. Temps stay steady but i dont use built in probes i use a thermo works dual probe unit which seems more accurate. And the price is awesome.
You sure you ain't been lurking in a W. KY/W. TN pit? Joe, you did so much right in this video! Joe until 7 years ago I had never smoked on anything but concrete pits with coals under. And never nothing but whole pork and mutton shoulders except Friday's where we had whole spare ribs. When you went straight to the "Bugle" Tube and cut it out I smiled. I NEVER leave that thing in. 1st; I WANT a kamado so bad. Love stick burning but I am really getting into these Barrel/Kamado charcoal cookers. Nice looking string meat you pulled out for view. I was wanting to see the money muscle (That's always mine n the wife's) Joe this was a solid 10 on this cook. GREAT JOB
Been trimming the fat cap off just like you for years now. It just gives you so much more surface area for bark to form. And we all know that the bark in pulled pork is the best. I finish mine just like you as well. Incorporate the au jus, dust with a little rub and I like to add a small amount of thin bbq sauce to finish it out. Well done Joe.
Great pulled pork video, Joe!!! One tip I would have for others on those grills/smokers is don't fiddle with the intake exhaust. If you make a change, give it 15 to 20 minutes to see what that change produced in pit temps. One of the easiest mistakes to make is adjusting the intake or exhaust too soon and you end up chasing swinging temps. Fire takes time to settle up or down, especially in a ceramic cooker where the body of the cooker also tends to hold heat. I think that is why some say they have problems with temps. Same tip holds true for just about any charcoal fired smoker/grill.
I was 45 years old when I learned cole slaw goes on a BBQ pork sandwich, and not on my plate. It is the punishment of being a Yankee. I can't believe how good it is.
Welcome to the Jungle! It’s nice to see you have joined the Grilla Grills family. Looking forward to your future cooks on the Kong, I’ve owned mine for 4 years and love it. I’m sure you’ll get creative with the Kong👍 and provide some new ideas and concepts.
Great cook. Looks delicious. I haven't dond pulled pork on my Pit oss i got for Christmas. Have done ribs several times as well as 4 or 5 briskets and hotdogs, burgers and chicken. Nows the tome for pulled pork.
I'm like you on the fat cap and not putting the rendered fat cap in with the meat when it's done. When I do pork butts for pulled pork I trim off basically all of the fat cap. There's plenty of fat inside that renders and keeps everything moist. Never had one end up dry yet. Love the channel and the videos!
Awesome video Joe! I love my grilla grills kong! I came from a pellet smoker and thought this would be a huge learning curve. I was surprised how well it holds it temps after getting the vents set. They are pretty much set it and forget it once you dial it in.
I scored a Pit Boss 24" Kamado on Facebook for 300 bones. Looks like the same factory made that one. Only difference is I don't have the charcoal basket, just the standard cast iron grate. I love that thing. Smoked ribs on it in 20° temps here in Michigan and it rolled just like summertime. Have fun tinkering with pizzas. But be careful, you can go 20 seconds too long and burn the crust. Or so I have heard😆
great content blog Thanks for sharing your great content blog I loved 👉👍My wishes for you success and success, may God save you and take care of you my friend stay in touch☺️
That pork looks awesome. I definitely like to toast the buns with some garlic salt. I like some coleslaw mixed with blue cheese dressing and a few pickels and some blues hog sauce. Yum!
Do you know how hard it is to watch your videos from a homeless shelter!?!? My goodness. I remember when I could actually cook the food I wanted to eat. It's been so long
Hey Joe! I'm doing my first kamado cook today and boy oh boy, it is not a weber kettle. A wee baby brisket (10lbs) is on the grill. Your pulled pork looks awesome. Good eats!
Man Ive heard nothing but good things about Grilla Grills! That Kamado looks, killer! I was so looking forward to trying some magic spoon but they seemed to have blown me off. lol, Joe. That pulled pork looked, killer! Great job!
That's a nice looking pit and that pulled pork turned out awesome. I like your trim technique as well. I got a laugh, when you forgot the wood chunks and had to pull the grates, etc out. I made pulled pork on the weekend and did the same thing. 🤦♂️😂🍻
I stopped wrapping my pork shoulders. Yes it takes longer to cook, but the bark doesn't get soft like it will with foil or paper. Remove the bark first before shredding the meat cut it up and put in back in the meat it gives it a nice bite.
Good video Joe! I love my ceramic grill. I’ve been cooking on my Kamado Joe Big Joe for a while now and love it. Why did you choose the Kong over some of the other brands? Just curious.
Thanks for doing a Kamado grill smoke. I use a WSM for smoking and a gas grill for grilling. I often wonder if I'd use a Kamado. I worry if I would have enough room for ribs. Thoughts on that?
Welcome to the club! Love my Kamado. It's nice not to have to babysit a cook. Wait until you do pizza. I'm more of a traditional crust guy as far as thickness. If you like that, 450 at about 8 minutes and you should be good. Enjoy!
So the kamado does good pizza? I'd thought about getting an ooni pizza oven but it's so one use with a small cooking area. I had read there is a big learning curve on using kamado grills. Are they easy to learn? ( I have no grill cooking experience as of yet)
@@hettar7 Amazing pizza. I have an Onni as well and it does great thin crust, but traditional crust is easier on a Kamado in my experience. A Kamado also does a lot more. 5-10 cooks and you’ll get the hang of it.
Joe man that Gorilla Grills Kamado look bad as- I wish mine had 2 levels of cooking terribly bad. I'm wondering if that entire cooking unit would fit in my Bayou Classic. The cook my friend had me wanting it looked perfect and I'm not a slaw on pulled pork guy, but I wanted that one very nice.
If you enjoyed this pulled pork video, check out my Carolina pulled pork recipe next. ua-cam.com/video/tjbBFUduIoU/v-deo.html
Hey Joe, here's an issue I had with the Kamado, I smoked a pastrami in it with cherry (IDK why I used cherry, but it was still a great pastrami), however, it so resined up the inside of the smoker that everything I cook on it now tastes like that cherry pastrami. I tried running a HOT fire through it for hours etc. and it still ruins a steak if I just want to grill something. Even the top vent was dripping with resin and I didn't use that much wood, just a few little blocks an hour. Anyway, if you've ever had this happen, or have a fix besides I suppose spraying it down with brake cleaner, let me know. Thanks Joe.
When i started smoking shoulders etc a few years ago i had a Trager pellet grill i got as a demo. I liked it but was a bit small. one shoulder and a brisket had to be on the smaller side. And with that said id have to keep feeding the pellet hopper. so no overnight cooks. Decided to upgrade 2 years ago and after hours of videos and reviews i got the Grilla Grills silverback.. This thing is the bomb. can fit 2 shoulders or butts, 17 lb brisket no problem and never have to re fill during a cook. there double wall constructed with stainless inside. Temps stay steady but i dont use built in probes i use a thermo works dual probe unit which seems more accurate. And the price is awesome.
You sure you ain't been lurking in a W. KY/W. TN pit? Joe, you did so much right in this video! Joe until 7 years ago I had never smoked on anything but concrete pits with coals under. And never nothing but whole pork and mutton shoulders except Friday's where we had whole spare ribs. When you went straight to the "Bugle" Tube and cut it out I smiled. I NEVER leave that thing in. 1st; I WANT a kamado so bad. Love stick burning but I am really getting into these Barrel/Kamado charcoal cookers. Nice looking string meat you pulled out for view. I was wanting to see the money muscle (That's always mine n the wife's) Joe this was a solid 10 on this cook. GREAT JOB
Hey Britt, this Kamado is such a great cooker. The water pan helped keep everything moist too. I appreciate you watching buddy.👍🏼
Been trimming the fat cap off just like you for years now. It just gives you so much more surface area for bark to form. And we all know that the bark in pulled pork is the best. I finish mine just like you as well. Incorporate the au jus, dust with a little rub and I like to add a small amount of thin bbq sauce to finish it out. Well done Joe.
Joey your a Star ⭐
Good morning thank you.
Oh Yeah, only word to describe the end result, "Devine"
TYFS Joe
Thanks Mark. 👍🏼
Great pulled pork video, Joe!!! One tip I would have for others on those grills/smokers is don't fiddle with the intake exhaust. If you make a change, give it 15 to 20 minutes to see what that change produced in pit temps. One of the easiest mistakes to make is adjusting the intake or exhaust too soon and you end up chasing swinging temps. Fire takes time to settle up or down, especially in a ceramic cooker where the body of the cooker also tends to hold heat. I think that is why some say they have problems with temps. Same tip holds true for just about any charcoal fired smoker/grill.
Great looking pulled pork joe!
Thank you Noe!👍🏼
Joe that looks fantastic
I've had a Japanese king komado (the original)for 35 years, fantastic. Smoked turkey, prime rib, steaks and anything you can imagine. It's all great.
I love this pull pork recipe I will try it thank you and may God Bless 🙏
I was 45 years old when I learned cole slaw goes on a BBQ pork sandwich, and not on my plate. It is the punishment of being a Yankee. I can't believe how good it is.
I'm so glad you love your new toy ❤️
Joe welcome to the kamado family.
Thanks Mike, I wish I wouldn't have waited so long to use one. 👍🏼
That looks perfect
Thank you for you pull pork recipe I will try it thank you and God Bless 🙏
Absolutely wonderful results! Keep 'em coming!
I'm a new follower and a friend to most of the bbq family. I agree about trimming the fat cap.. Great stuff..
That mama do looks like it rocks, another fine cook, it looks delicious and thanks for that coleslaw recipe
Yes sir! Thanks for watching 👍🏼
looking forward to some more kamado content!
I would love to try this my friend. TFS. Stay connected 😊
The only channel that makes me salivate. This turned out really well! Great job.
We love your show it's the best food 👍👍👍👍👍😋😋😋😋😋
Thank you Sam. 👍
I love you show also it would be great if I could hang out with you for one day and learn some tricks you're awesome brother
Really amazing looking pulled pork sandwich. Cheers, Joe! 👍👍✌️
Thanks Dwayne, super tasty my friend. 👍🏼
Great recipe Joe that pulled pork looked amazing 👌👌👌
Thanks buddy, it was so darn good. 👍🏼
Welcome to the Jungle! It’s nice to see you have joined the Grilla Grills family. Looking forward to your future cooks on the Kong, I’ve owned mine for 4 years and love it. I’m sure you’ll get creative with the Kong👍 and provide some new ideas and concepts.
Thank my man. This Kong is such a great cooker. I'm loving it!🤘
Yes and super sensitive, you seem to have mastered the sweet spots great job
Looks awesome Joe!! Great video!!
Thanks Mike!👍🏼
Cool kamado Joe, that pork butt looks really good! Hope we get to see a brisket on that cooker.
I can't wait to try a brisket in this thing. 🤘
You know what say Joe if your looking your not cooking awesome videos bro
Great video. I do love my kamado as well. Never lets me down.
Yes sir David. It's such a great cooker. 👍🏼
wonderful !!!!
The pork looks perfect, and love my Kong I use it at least twice a week!
Great cook. Looks delicious. I haven't dond pulled pork on my Pit oss i got for Christmas. Have done ribs several times as well as 4 or 5 briskets and hotdogs, burgers and chicken. Nows the tome for pulled pork.
Wow that pork looks amazing! The sandwich even better. Killed it!
WOW! At 13:35 my mouth was watering! Another great video on pulled pork!
Thanks so much Doc. 👍🏼
Excellent cook Joe! That cooker is amazing!
I want one now!
I haven't been so excited about cooking on a new grill like I have with this one. 🤘
Very cool looking Kamado grill... we almost had to call the Post Oak Police on ya at 7:48 bro! 😉
Oh yeah, the pork butt looked divine! 🤤
🤣 Thanks Joe!🤘
I'm like you on the fat cap and not putting the rendered fat cap in with the meat when it's done. When I do pork butts for pulled pork I trim off basically all of the fat cap. There's plenty of fat inside that renders and keeps everything moist. Never had one end up dry yet. Love the channel and the videos!
Do a brisket next on the Kamado grill
Awesome video Joe! I love my grilla grills kong! I came from a pellet smoker and thought this would be a huge learning curve. I was surprised how well it holds it temps after getting the vents set. They are pretty much set it and forget it once you dial it in.
Awesome looking Kamado and now I have to cook a pork butt because that looked fantastic!
Thanks buddy! The rubs I used were tasty and there's something special about how these Kamados cook....so good!👍🏼
I scored a Pit Boss 24" Kamado on Facebook for 300 bones. Looks like the same factory made that one. Only difference is I don't have the charcoal basket, just the standard cast iron grate. I love that thing. Smoked ribs on it in 20° temps here in Michigan and it rolled just like summertime. Have fun tinkering with pizzas. But be careful, you can go 20 seconds too long and burn the crust. Or so I have heard😆
That's a great deal guy! I heard pizzas are done really quick. I'll definitely keep an eye on that crust. 😁
great content blog Thanks for sharing your great content blog I loved 👉👍My wishes for you success and success, may God save you and take care of you my friend stay in touch☺️
Thank you!
That pork looks awesome. I definitely like to toast the buns with some garlic salt. I like some coleslaw mixed with blue cheese dressing and a few pickels and some blues hog sauce. Yum!
Love my Primo Kamado!
Do you know how hard it is to watch your videos from a homeless shelter!?!? My goodness. I remember when I could actually cook the food I wanted to eat. It's been so long
Hey Joe! I'm doing my first kamado cook today and boy oh boy, it is not a weber kettle. A wee baby brisket (10lbs) is on the grill. Your pulled pork looks awesome. Good eats!
That is really looking YUMMY - Like it 👍👍👍
Good looking Pork but and that Sandwich looked like Money! 👍🏼👍🏼 My Big Green Egg is becoming my favorite cooker. 😎
Wow Joe, that pulled pork looks fantastic! I have often wondered if I would enjoy cooking on a ceramic grill or not.
It's so easy ans the food comes out so tasty Mark. It's almost easier to run than a pellet smoker. 🤘
I can smell it from here. Lubbock TX. I REALLY ENJOY YOUR CHANNEL ..
Joe, I really love your channel and recipes. You sure make me miss Texas terribly. I swear I could smell the pulled pork! LOL
nombre tio joe that shiot was legit i cannot wait till we hang out slower and actually do some cooking for ourselves.
It's definitely gonna happen chingon!🤘
Thats a dang good looking pork sandwich Joe. and the kamado seems to be a beast.
Yessir! This looks delicious 🔥🔥🔥
That seriously looks like my pork shoulder. I could send a photo.
Man Ive heard nothing but good things about Grilla Grills! That Kamado looks, killer! I was so looking forward to trying some magic spoon but they seemed to have blown me off. lol, Joe. That pulled pork looked, killer! Great job!
That's a nice looking pit and that pulled pork turned out awesome. I like your trim technique as well. I got a laugh, when you forgot the wood chunks and had to pull the grates, etc out. I made pulled pork on the weekend and did the same thing. 🤦♂️😂🍻
I put it all together and the chunks were to my left the entire time. 😁
I stopped wrapping my pork shoulders. Yes it takes longer to cook, but the bark doesn't get soft like it will with foil or paper. Remove the bark first before shredding the meat cut it up and put in back in the meat it gives it a nice bite.
Good video Joe! I love my ceramic grill. I’ve been cooking on my Kamado Joe Big Joe for a while now and love it. Why did you choose the Kong over some of the other brands? Just curious.
My guess is that he got it for free from the company. I don’t believe he ever said he bought it himself.
That kamado looks badass Joe! Amazing looking pork bro
Thanks for doing a Kamado grill smoke. I use a WSM for smoking and a gas grill for grilling. I often wonder if I'd use a Kamado. I worry if I would have enough room for ribs. Thoughts on that?
A very well prepared and presented recipe. Thanks for sharing sir.
Sending my full support.
Stay blessed and safe.
See you around.
Thank you for watching Shai!👍🏼
That pork turned out fantastic! I like how you trimmed away much of the fat, and am going to try that next time. Awesome pulled pork sandwich👍😊
Nice Kong. Beautiful pork goodness there. Can you smoke sausages on it? Wonder how they would be.
Only issue is pulling the fat out. That's where the extra flavor comes from. Should leave that in for more flavor and juice!
That's why I mentioned some people leave it in and some take it out. It's all preference. Thanks for watching 👍🏼
Man that turned out great! I have been wanting a Kamado style grill, but I think the wife would kill me if I bought another smoker... Haha
How is the flavor profile of the Kamado compared to an offset? Is there much of a difference in smoke flavor between the two?
Yumm!😋
dam joe bomb
Many
Welcome to the club! Love my Kamado. It's nice not to have to babysit a cook. Wait until you do pizza. I'm more of a traditional crust guy as far as thickness. If you like that, 450 at about 8 minutes and you should be good. Enjoy!
So the kamado does good pizza? I'd thought about getting an ooni pizza oven but it's so one use with a small cooking area. I had read there is a big learning curve on using kamado grills. Are they easy to learn? ( I have no grill cooking experience as of yet)
Really easy to operate. Just remember that the intake and exhaust settings are barely open. 👍🏼
@@hettar7 Amazing pizza. I have an Onni as well and it does great thin crust, but traditional crust is easier on a Kamado in my experience. A Kamado also does a lot more. 5-10 cooks and you’ll get the hang of it.
@@RumandCook thanks for the info. I guess I'm saving up for a kamado instead of an ooni. 😁
WOW👍
Fantastic, too bad don't have a patience for that. Only sugar here is the bun 😂
Thanks for watching 👍🏼
Have you done a video on Boudin yet?
Joe can you do a brisket on a gas grill?
Did you rest it at all?
Yes sir, it rested for 1 hour. 👍🏼
Looks great! But I gotta ask... did you rub the raw pork, put your hand back in the rub, rub it again, and then add the rub to finished pork?
Nope, gloves are changed frequently and I had a clean hand in the rub. 👍🏼
@@SmokinJoesPitBBQ I figured it was just changed off camera. Thanks for the reply!
@@SmokinJoesPitBBQ my bad. I watched it again. I didn't notice the video cuts the first time! Love the channel!
👍🏾
Joe man that Gorilla Grills Kamado look bad as- I wish mine had 2 levels of cooking terribly bad. I'm wondering if that entire cooking unit would fit in my Bayou Classic. The cook my friend had me wanting it looked perfect and I'm not a slaw on pulled pork guy, but I wanted that one very nice.
I score the fat cap so that the seasoning can get down there and the rendering fat acts as a baster.....
Why is there no audio
If you've got to put nasty cabbage on a sandwich, your pork has already failed...
Wow thats some dope looking pulled pork. Im sure it smelt amazing. 🍺Cheers
Btw whats your email address?