Another great video! I would love to see a video of you one day about charcoal management. That was a lot less charcoal of what I do and then when I was thinking about it you added more at the 1hr mark. Why didn't from the beginning? Would you use the same technique if you were roasting a Chicken or a Turkey? Great job and thank you again!
Thank you! When i use the Joetisserie i alwaybtrybto use as little charcoal as i can. This time it was a too little. I would say that we generally use too much charcoal. I know Eric Gephart made some Instagram storie about charcoal management.
Why do the coals on one side rather than spread out? I find when running my joetisserie it burns through quite a bit of fuel so I load it up and let it go around 350.. but i spread them out rather than keep them on one side.. Is there an advantage to the one side?
hmm seems odd.. when the juices hit the hot coals it creates that good smoky flavor.. rather than adding coals mid cook.. you could load it up and use the deflector ceramics?! Just a suggestion
@@kamadobjorn I'm going to try this method for Italian ribs: (Marinate ribs in olive oil, oregano & thyme overnight. don't use wood -- I don't want a smoked taste).
I didn't notice it at all, and narration would have taken away from the excellent visuals. @Kamadobjorn BBQ, are you using a vintage manual lens on a DSLR?
I cant wait to try that myself. Will be ordering the soapstone, the joetissier and the doJoe this week. Lots of options, lots to play with.
Kj has so many great accessories. 😃🔥
That was a great way to do some ribs! Nice looking cook!
Thank you! 😃
Very nice, as well as the music…who does the music?
Those ribs look great... I will make in the near future. New subscriber
Thank you! 🙏😃
Another great video! I would love to see a video of you one day about charcoal management. That was a lot less charcoal of what I do and then when I was thinking about it you added more at the 1hr mark. Why didn't from the beginning? Would you use the same technique if you were roasting a Chicken or a Turkey? Great job and thank you again!
Thank you! When i use the Joetisserie i alwaybtrybto use as little charcoal as i can. This time it was a too little. I would say that we generally use too much charcoal. I know Eric Gephart made some Instagram storie about charcoal management.
Why do the coals on one side rather than spread out? I find when running my joetisserie it burns through quite a bit of fuel so I load it up and let it go around 350.. but i spread them out rather than keep them on one side.. Is there an advantage to the one side?
I put charcoal in the back to avoid flare ups.
hmm seems odd.. when the juices hit the hot coals it creates that good smoky flavor.. rather than adding coals mid cook.. you could load it up and use the deflector ceramics?! Just a suggestion
Were the ribs moist? Thanks
Yup! Moist and tender
@@kamadobjorn I'm going to try this method for Italian ribs: (Marinate ribs in olive oil, oregano & thyme overnight. don't use wood -- I don't want a smoked taste).
Paul Levy sounds delicious.
I stupidly forgot to mention the Rosemary for the Italian Ribs marinade
Paul Levy i have to try italian ribs sometime.
Lose the music bro
Skanumelis :)
Get rid of this stupid music and comment
Well! I’m Swedish so my english isn’t perfect i could comment in Swedish if that would be better. 😜 Biggest issue is lack of decent mic.
@@kamadobjorn i would prefer your broken english but thanks for a good video
My plan is to do that. Hopefully soon but i need better equipment.
Agree. you need to do some talking. who cares about your accent. Nice cook. Get a mic and go for it.
I didn't notice it at all, and narration would have taken away from the excellent visuals. @Kamadobjorn BBQ, are you using a vintage manual lens on a DSLR?