All-Wood BBQ Smoking on a Kamado Grill

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  • Опубліковано 8 лип 2024
  • Conventional wisdom says to smoke with a few wood chunks and a lot of charcoal when using a Kamado for BBQ. With this technique, you can use nothing but wood splits to manage a fire between 225-270 Fahrenheit with absolutely clean smoke.
    #bbq #kamadojoe #smokingmeat
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КОМЕНТАРІ • 15

  • @CharlesBurnsPrime
    @CharlesBurnsPrime 22 дні тому

    Clever and simple. Thank you for sharing your idea with the world.

  • @re7206
    @re7206 15 днів тому

    Dont mind the bs people. They get full of themselves somebtimes🤣. Smart all wood idea. I do this with my wsm sometimes. Even though i have an offset. Had wsm first. Still use it occasionally for nearly set and forget. Thanks

    • @SouthernsBBQ
      @SouthernsBBQ  14 днів тому

      That's awesome! Right as I figured this out, my buddy bought a 350 gallon offset. I mostly cook with him on that now. What kind of offset do you have?

  • @jlaw3255
    @jlaw3255 14 днів тому

    Take it the next step and as a 4 foot stack on top of your kamado using a 6" hvac pipe. Aaron Franklin has done this. Helps with draw.

    • @SouthernsBBQ
      @SouthernsBBQ  14 днів тому +1

      I saw that in his most recent book, Franklin Smoke. It’s not in the video, but I put my charcoal chimney over the top of my Kamado in lieu of HVAC pipe.

    • @jlaw3255
      @jlaw3255 14 днів тому

      @SouthernsBBQ ohhhh interesting, good idea. So did you find the smoke flavour was different? I tend to burn a pretty small fire in my kamado when I'm doing low and slow and add wood chunks hourly or so. Burns nice and clean instead of smoldering. But I wonder if a stack would make a difference. I'll try my charcoal chimney next time.

    • @SouthernsBBQ
      @SouthernsBBQ  14 днів тому +1

      @@jlaw3255 The smoke flavor was exactly what I've been hoping for from my Kamado. With the fire in the bottom, the upside down ash can, two layers of ceramics, a water pan, and the chimney on top, the smoke rivals what we get on our offset. But it's a lot of work for very little food by comparison to its 350 gallon companion.

    • @jlaw3255
      @jlaw3255 14 днів тому

      @SouthernsBBQ haha a lot of work indeed. At least I have a Big Joe!

    • @SouthernsBBQ
      @SouthernsBBQ  14 днів тому +1

      @@jlaw3255 Amen. Mine is a Classic II, so I can't fit more than one or two proteins comfortably.

  • @jerryspringer4953
    @jerryspringer4953 5 днів тому

    Wont the base crack?

    • @SouthernsBBQ
      @SouthernsBBQ  5 днів тому

      Good question. It hasn’t shown any signs of cracking yet.

  • @detroyt232323
    @detroyt232323 23 дні тому +1

    Idk man, why not just lump and wood chunks the way it was designed? The whole beauty of the KJ is it's ability to hold temps for long periods of time WITHOUT having to mess with it. Also, your grill is dirty as shit man 🤣

    • @SouthernsBBQ
      @SouthernsBBQ  23 дні тому

      You know, I have a balcony to work on. If I had a yard, I'd just buy an offset smoker. So, while I'm cooking on my balcony, I do this. When I'm at my buddy's place, we cook on his 350 gallon offset.

    • @detroyt232323
      @detroyt232323 23 дні тому

      @@SouthernsBBQ no excuse for a dirty Q!