They should rename their company “Kamado James”; you do such a great job of showcasing their product and illustrating practical, every day uses. Another great upload James, thank you!
Well, when my wife goes bananas at me for buying a monolith classic which arrives next week, I’m blaming you 😂 joking aside though I’ve watched quite a few of your videos and they’ve been instrumental in me binning my old rust bucket bbq and trying some of your cooks. Keep the vids coming fella.. Al’… 🇬🇧
When I did my soapstone sear on my Joe Jr. recently, I used the soapstone as a heat deflector (in the lower position where you have the ceramic heat deflector) with a drip tray and rack above to cook. Then it was nice and heat soaked when it came time for the sear. Love this accessory!
i might need to play with it, i thought it didn't fit when i tried that... but then again it was freezing that day and i might have given up too soon lol
@@MrMarnold6 You still have to crank the heat and rest between the low and slow and the sear but since the soapstone is already heat soaked it is ready to go MUCH faster
Hi James, hope u r well, mate. Quick question plz, did you season the soapstone before the very first time you used it,and do you add a little bit of any oil before you add the steak, or fish on it? Thanks in advance!
Nice cook James. Well I guess I’m picking up a Joe Jr today. Don’t have time to play with it so bring it to my daughters for the weekend along with a couple of pork tenderloin. Keep those Joe Jr videos coming 👍. I emailed MEATER the other day & requested that they make a pit probe, maybe if others asked as well we might get one 🔥. They said they would pass on the request to the development team.
Ahhhh, there it is. I asked what your favorite seer method was and here you answer it. I’m glad I bought the soapstone. So I still envision that I will frequently use a sous vide cook method, so in that case how much charcoal should be used if the seer is my only grill step? I’m using big joe iii. Can I still get high heat with small amount of coals?
Just recently did a tomahawk reverse sear with soapstone. Best steak I have ever had. I was floored. I never imagined I could have a better steak than what I have had at high end restaurants. Thanks!!!!!
Pretty interesting. Coming from a Weber which I've used for years this method is new to me. Typically, I sear the steak in direct heat first then cook in indirect heat to achieve the desired results. I'm wondering if I want to upgrade to a Kamado grill. Also, I never heard of the Meater so I'll be looking into that as well. Thanks for the video!
Would you be willing to share about how much time does it take from start to finish to cook this dish on the Jr. without adding film time? I love this type of cook . Just trying to see how practical it is for one steak. Thanks so much for sharing. V/R Shane
Love the Joe Jr content. At half the price of a BGE mini max it has to be the most affordable and versatile entry for ceramic grilling. Can’t wait to try my soapstone when it arrives. My family prefers I sous vide the steaks first but I think they’ll love that uniform crust to finish it off. Thanks so much for your great content. It’s like a masterclass in modern grilling cuisine. I think what you said in another video about the importance of taking advice from experts like Franklin and transforming it into regular backyard cookware is exactly right.
Hi James I have a cast iron skillet the same size as the soapstone you are using, would there be any differences between the two, for it to make sense for me to buy the soapstone?
cast iron works great, I only personally prefer the soapstone as the surface is flatter for more contact, it doesn’t rust (I leave stuff outside) and it’s easy to clean. also distributes the heat a little more evenly so it opens up things like doing seafood or even a pizza on it. but to get started try your pan
thanks so much, it was about 45min to reach the internal temp i was after. i set it on a plate in the house while waiting for the grill to hit inferno mode so it didn't cool off too much in the snowy weather
Hi James, as always a very informative video, great job. i am curious, did you ever use the soap stone with shrimps scallops etc? Curious how that worked out as i am a great fan of seafood
Hi Jaymes. I’ve got the big Joe with the slow roller and the soapstone and I’m wondering how you would approach the set up for two tomahawk steaks. Should I slow roller and then remove all the equipment and set up the soapstone or just use a half deflector plate half soapstone Indirect cooking without the slow roller. Love your videos! Thanks in advance. Tom
If I have a normal sized joe and not a junior do you think a half moon soap stone or joe junior full circle soap stone is better for searing steaks and grilling smash burgers?
What soapstone should I get if I have both the Jr and the Classic? Would the Jr soapstone work well for both? Or, is there a benefit to the half moons?
Great video as always James! So glad I have the Soapstone for my Joe Jr on order! Can't wait to give it a try. They better hurry up and get these shipped to the UK!
I was eying some of the fish at Costco the other day since I’m trying to drop some weight. Not a lot of Kamado fish videos out there. Seems like the soapstone would be ideal for that. (Hint, Hint) 😉😂
That would certainly get my vote! I’m an avid watcher of these videos as I plan to buy a Kamado Joe Classic 3 this spring. Fish recipes would be great.
@@SmokingDadBBQ John Setzler, another KJ griller I like, did a smoked salmon video a number of years back. James, you do such a nice job with recipes and technique, I think you could update and offer a new take on smoked salmon. Here's a link to John's video: ruclips.net/video/1zT8QBMEML8/видео.html
@@SmokingDadBBQ good on ya! I can’t complain, ours will be showing up as a new backyard patio fairly soon. Or as I tell my wife, increased grill storage capacity.
James, I have to give you my thanks. I bought a bunch of KJ stuff over the last few months (you deserve a cut from KJ for that) and, for one reason or another, it's been hard to use any of them. Until last night, when I fired up the KJ Jr for the first time and cooked a 2.8 lbs cowboy ribeye using your process. I haven't cooked over charcoal in a long, long time, and even baring that, these kamados cook different. I would have been adrift at sea without your guidance. Lessons learned: the "hand test" is something you have to experience when cooking at 87F ambient. I tried it and thought "yeah, that's warm", closed down the vents and ended up snuffing out the flame. That cost me 30 minutes but I recovered. Next, as a sous vide guy I was skeptical about overshoot cooking, so let steak go to 125F. It was at 133F ( wanted 130 F) and still rising when I seared it. Anyway, I'll give myself a B+ for the result. Not sure how much grilling will replace my sous vide cooking, but it's a fun experience.
Hi James. Long time viewer, first time actually cooking on a Kamado! Finally decided it was the right time to buy a KJ (classic 3). Had great success getting the initial low and slow portion of the cook done, but really struggled to get the temperature past the sort of 500 degrees F range for the sear. Any tips on gos to get the temp up to and around the steak searing range? Using KJ big block. We also only had half the charcoal basket in use. Assuming this is one of the main reasons? Many thanks! Tom (Nottingham, UK).
congrats, you might need some more fuel / fresh fuel for the power burst. when you take your steak off to rest, you can toss in a few chunks to help shoot the temp up. by the time you sear they will be fully going and not putting off the new charcoal igniting smell
Is it ok to use the soapstone on the upper level without the heat deflector underneath at 250 for low and slow? Seems like this would save the step of having to remove everything before going to inferno mode.
Judging by the snow on them, it looks like you don’t put covers on your KJs. Have you had any issues just leaving them in the elements? I cover mine up in Toronto, but would rather not bother.
Hi James, Regarding the searing. I love the hard searing but wify often comment that the too hard searing (read black) surfrace is actually unhealty and increase the risk of cancer. Any thoughts on this? I wonder if there is a difference between blackned meat and blackend spice/rub… I am a huge fan of blackned steaks so would appreciate your thoughts. BR Stephen (Copenhagen DK)
my smartphone camera makes things look blacker than they are.... a burnt black crust will not only taste good, but has health risks. this is why i love the soapstone as you are getting a nutty brown crust full of flavour without charring the meat to a burnt state
i like the soapstone as it does a better job on everything from seafood to steak, to veggies etc and doesn't rust. the basket helps with better air flow and is really most noticeable on the Jr... also helps you be able to remove the heat source when mobile so that it cools down quicker
Great video. Is there any risk of either the deflector plates or soapstone cracking by putting it in once there is already heat in the kamado? My understanding is that you typically wanted to slowly bring these up to heat to avoid this from occurring
i pull 114-119 for medium rare on 1.5-2"+ cuts. you would add 10 to this for 129-134 knowing that it will gain about 10f in the rest approx and land at medium temps around 139-144
James, just wanted to know your thoughts on this. I have 2 half moon soapstones for my Classic Joe, one is 4 months old and developed a crack, the other is 1 week old and already has a crack. Is it something I’m doing wrong or is this a “normal” thing? I used them for smash burgers (great video btw) and searing steaks but I’m a bit disappointed that for something that’s 120$ a piece it would crack that soon.
yikes. never broke one, but i support them with a grid underneath especially when doing pressing like smash burgers ... should cover you under warranty
Can you just cook at low temperature with the soapstone or do you need the deflector plate? I would just rather not have to worry about taking it out in between
i have them pressed and ready to roll.... this was actually recorded a while back so i have been accelerating my content in order to not be releasing snow videos in June lol
good question, these are porous compared to the non porous anti bacterial soapstone. i have never considered them food safe but i don't see why baking bread or something wouldn't work
Hello James, always enjoying your video's. Soapstone is definitely on my wishlish. I have a question on the SS ventcap. During inferno mode my rubber adapter got scorged/damaged so far that I had replace it. Do you have experience with that? Gr! Tim
Great product the KJ Soapstone, only thing is it needs at least 30 to 40 minutes to heat-up. How long did you rest the ribeye before searing it? And what temp was the KJ at for searing? 🔥
that’s why I liked it being cold for the reverse sear so it didn’t overcook our steak edges. then blasted it to about 600f before searing about 10min later
i bought a mini green egg cast iron grill for my kamado joe jr and it works a treat. lets the flames get through between the bars and gives a great sear. you never used a cast iron grill on your sear test video, just the cast iron grate. any reason for this?
good question, i used it on a wagyu steak on the jr (the KJ sear plate / same thing as the BGE grid) and i normally like the flat cast iron crust more than the grid so i picked that one out of the two
Hi. Love the videos. I’m looking at a pizza stone and at some point a soapstone….. Do you think I could combine my purchase and use the soap stone as a pizza stone? 😀 Thank you for your videos. I’m working my way through them. Brilliant content. 👍😀
Just got my first KJ C iii. Had my first argument too. It wasn’t about the ridiculous cost, but the fact that I decided to use the rotisserie bundled and after over 2 hours the chicken still wasn’t cooked. That’s despite keeping it at a instant 150degC. She got impatient and irritable because it was 2254hrs and she felt we’d been waiting for ages. I think I’m going to calibrate the thermometer. It could be reading too low, or my wife’s patience may be too low. Thing is, after she stormed off to bed, my son and I ate it (after a cautionary microwave blast) and it was unbelievable. Try this rub I made up: 2 heaped teaspoons of garlic powder, 2 teaspoons of paprika, 1/2 teaspoon chilli powder, 1/4 teaspoon of clove powder, 1 teaspoon of ground coriander, 1/2 teaspoon of ground cinnamon. Oil the bird (the chicken not the wife) and rub all over. It came out deliciously tasty for those of us with patience.
chicken you need to plan at least an hour depending on the size. at 300f i can see a large chicken taking longer but you did the right thing cooking at lower temp so that you cook the inside properly without overdoing the outside ... start a little earlier and crank the heat as it approaches finishing temp to crisp up the outside
@@SmokingDadBBQ Thanks for the advice. I tried a pork leg of about 2kg (4.4lbs) and that came out much better, by starting everything earlier. I’m now trying to figure out how to get it to super-hot temps to burn off the pork fat that dripped everywhere. Also, I guess what looked like uncooked chicken the other night was what you top class bbqers call smoke rings. Kept up the great work, your videos are incredibly informative and it’s great that I can learn from your expertise.
Hello! I really enjoy your videos! Just bought a Kamado Joe Jr and I will be really happy if you can give me a link for your wireless termometer with probes and a link for the soapstone for Jr! Thanks in advance!
Hi James, I’m new to Kamado Joe...I bought a Classic III and got about half a dozen cooks on it so far. What about using the slow roller for the indirect cook and then using the soapstone for the reverse sear? How long would it take for the soapstone to get up to temp? Thanks!
This video is so wonderfully scripted. The game plan is perfectly communicated. The steak is beautiful too!! I’m curious as to your background. Are you a professor? I can’t wait for the next video. Who needs Netflix? Now I am considering the junior over the kettle joe. My current budget won’t allow for the bigger ones.
thanks so much, nope just in IT lol but thank-you. the kettle for space, the jr for everything else i think ... i love my jr, only thing it can't do is brisket
Hey James! I saw where you used Big Time BBQ steak rub after dry brining. I presume it has a low salt content. Do you have any other go-to commercial rubs that you use to complement the dry brining by adding flavor without making the meat too salty? Thanks, and as everybody else says, keep up the great work!!
more and more i end up just making my own for better salt control with the dry brine. here is a base to get you started Basic rub all purpose • 1 Tbsp black pepper • 1/2 Tbsp smoked paprika • 1/2 Tbsp onion powder • 1/2 Tbsp garlic powder • 3/4 tsp celery seed • 1/2 tsp cayenne pepper (less if you're worried about the heat level) Recommended extras (add to base) • 1/2 Tbsp ancho chile pepper • 1/2 tsp dried mustard powder • 1/4 tsp dried oregano • 1/4 tsp dried ground thyme • 3/4 Tbsp light brown sugar, packed • 3/4 tsp chili powder • 3/4 tsp cumin
Any tips on how to get the Joe Junior up to these high temperatures? I could only get to around 550f, and I left it for 40 minutes with both vents fully open? Thanks James!
either air or fuel ... i have a basket which helps add more air, and i am using 3 coals most often (JD, KJ and Fogo) and all have no issue getting up to high temps
Not to worry, I just purchased a soapstone for my Jr. from the Kamado Joe website. So, I’m just about ready to set up the “red egg” and start applying all of the lessons I’ve learned from you. My wife loves ribs, so that’s going to be my first attempt. I’ve taken the Smoking Dad BBQ master class so I’m ready for the challenge. I feel like a rookie football player getting his first start. Put me in coach. LOL
That looks like a better sear than you seem to get with the bigger soapstone as far as I can tell. With all the fire licking around the steak, it looked more like the sears I'm used to getting, which is basically a caveman sear without burning the shit out of it lol.
Gotta say this. Awesome video again! I recently got the soapstone for the jr as well. It’s a shame the stone is 10.8 inches which is slightly larger than the deflector. So you can’t fit it perfectly in the deflector slot.
Cool video. I put the soapstone on the grate vs just on the brackets. Mine didn’t fit perfectly. But when I tried inferno mode I put the grate down on the firebox and then the soapstone on that. Will have to try it your way next time. Also what was dome temp/ soapstone temp for inferno mode? I tried scallops and steaks and I either get it too hot it seems or not hot enough when the soap stone registers around 500-600*F. Also any tricks to cleaning it? I tried washing it off but there is still some stuff stuck to it. Maybe bc I used duck fat spray on it. Didn’t work well. Thanks for the videos. You have helped me master cooking on my Jr faster than I would have by myself.
Gonna throw a couple ribeyes on my Classic II later today! I love the soapstone, but one thing I noticed is that when I cook smash burgers, the grease splatters all over my patio. Not sure if I'm doing something wrong, or if that's just the way it goes.
you might be able to lower your fat ratio to keep things a little more in check... but the best tasting ones do splatter so maybe some matts to protect are the best
Super video yet again James. Inspired by you, I now have a lovely ribeye dry brining for a soapstone sear on the KJ Jr tomorrow. Can't wait to try this!
Could you provide me the exact dimensions of the soapstone, diameter and height? I can't get it here in Finland anywhere so I could order it from a third party.
Have you already tried if it works for pizza or bread to? I am considering to buy my first komado after i see al those jr video's. Its a nice way to try komado cooking without breaking the bank immidiatly.
I’ve done pizza but not in the soapstone yet. I am convinced it will work perfectly... I’d 100% try a jr without breaking the bank, only thing your missing is a full packer brisket
Great video James. Thanks for the time and care you invested in making it.
Glad you enjoyed it
They should rename their company “Kamado James”; you do such a great job of showcasing their product and illustrating practical, every day uses. Another great upload James, thank you!
haha Wow, thank you!
Well, when my wife goes bananas at me for buying a monolith classic which arrives next week, I’m blaming you 😂 joking aside though I’ve watched quite a few of your videos and they’ve been instrumental in me binning my old rust bucket bbq and trying some of your cooks.
Keep the vids coming fella..
Al’… 🇬🇧
Awesome video
Glad you enjoyed it
I have a pizza stone, but not a soapstone, yet. Can the pizza stone do the same as a soapstone?
the pizza stone is not the same for cooking a steak as its porous ceramic vs. antibacterial / non porous stone
@@SmokingDadBBQ Thanks.
Great video. Any recommendations on cleaning the soapstone? Sure made a mess on it after my first use.
i flip between cooks to burn off food, and then dish soap clean it every so often
@@SmokingDadBBQ thanks!
When I did my soapstone sear on my Joe Jr. recently, I used the soapstone as a heat deflector (in the lower position where you have the ceramic heat deflector) with a drip tray and rack above to cook. Then it was nice and heat soaked when it came time for the sear. Love this accessory!
i might need to play with it, i thought it didn't fit when i tried that... but then again it was freezing that day and i might have given up too soon lol
So it does work fine to use the soap stone as a heat deflector, so you can sear right away?
@@MrMarnold6 You still have to crank the heat and rest between the low and slow and the sear but since the soapstone is already heat soaked it is ready to go MUCH faster
I used my soapstone on the lowest position and it cracked and popped. Fire must have got too hot too fast but still has me worried for future uses.
I loved how the fire was just wrapping around the soap stone like an inferno hug
so good
+1 for inferno hug 😆
Hi James, hope u r well, mate. Quick question plz, did you season the soapstone before the very first time you used it,and do you add a little bit of any oil before you add the steak, or fish on it?
Thanks in advance!
Just reverse seared my first steak on a soapstone. It was a NY strip and I did use a Joe Classic 2. But it was the best steak I ever cooked at home!!!
James' favourite things!!! This is a great video, I hear a lot about the "reverse sear" method and I like how you broke it down
Awesome, thank you!
Nice cook James. Well I guess I’m picking up a Joe Jr today. Don’t have time to play with it so bring it to my daughters for the weekend along with a couple of pork tenderloin. Keep those Joe Jr videos coming 👍. I emailed MEATER the other day & requested that they make a pit probe, maybe if others asked as well we might get one 🔥. They said they would pass on the request to the development team.
Sounds great! thats a good idea to have a little module that could sync with the app
Love the soapstone crust finish. I need this for my junior. Great job!
Thank you!
Ahhhh, there it is. I asked what your favorite seer method was and here you answer it. I’m glad I bought the soapstone. So I still envision that I will frequently use a sous vide cook method, so in that case how much charcoal should be used if the seer is my only grill step? I’m using big joe iii. Can I still get high heat with small amount of coals?
yep, soapstone and joetisserie are my top 2
Just recently did a tomahawk reverse sear with soapstone. Best steak I have ever had. I was floored. I never imagined I could have a better steak than what I have had at high end restaurants. Thanks!!!!!
its amazing what it produces compared to what we are used to buying at expensive restaurants
Pretty interesting. Coming from a Weber which I've used for years this method is new to me. Typically, I sear the steak in direct heat first then cook in indirect heat to achieve the desired results. I'm wondering if I want to upgrade to a Kamado grill. Also, I never heard of the Meater so I'll be looking into that as well. Thanks for the video!
Would you be willing to share about how much time does it take from start to finish to cook this dish on the Jr. without adding film time? I love this type of cook . Just trying to see how practical it is for one steak. Thanks so much for sharing. V/R Shane
I've become addicted to your channel and I don't even own a Kamado Joe (or any grill) lol. I think I'm going to need to get one this summer.
Hope you enjoy
Was just about to ask if it could be used for pizza, and then you said it might be good for pizza! That will save me buying two things.
exactly ... wish it was out before i got a pizza stone lol
@@SmokingDadBBQ when can we see a pizza test??
Love the Joe Jr content. At half the price of a BGE mini max it has to be the most affordable and versatile entry for ceramic grilling. Can’t wait to try my soapstone when it arrives. My family prefers I sous vide the steaks first but I think they’ll love that uniform crust to finish it off. Thanks so much for your great content. It’s like a masterclass in modern grilling cuisine. I think what you said in another video about the importance of taking advice from experts like Franklin and transforming it into regular backyard cookware is exactly right.
Great video again! My Jr comes tomorrow, your channel is like the Bible at the moment!
Any advice? I'm scared of screwing stuff up 😅
haha you got this
Unfortunately these soapstones don’t stay looking as pretty as day 1 over time
hahaha so true
Do they stay functional for a long time? Or do you need to replace them often?
Could you use a pizza stone for this ?
Hi James I have a cast iron skillet the same size as the soapstone you are using, would there be any differences between the two, for it to make sense for me to buy the soapstone?
cast iron works great, I only personally prefer the soapstone as the surface is flatter for more contact, it doesn’t rust (I leave stuff outside) and it’s easy to clean. also distributes the heat a little more evenly so it opens up things like doing seafood or even a pizza on it. but to get started try your pan
What are the advantages of the soapstone vs using a saltblock?
less likely to crack, antibacterial, soap friendly, non porous so your seafood doesn't taste like last nights steak or visa versa
Can't get enough of this content! How long did the slow cook take? And what do you do with your ribeye while coming up to sear temp?
thanks so much, it was about 45min to reach the internal temp i was after. i set it on a plate in the house while waiting for the grill to hit inferno mode so it didn't cool off too much in the snowy weather
Hi James, as always a very informative video, great job. i am curious, did you ever use the soap stone with shrimps scallops etc? Curious how that worked out as i am a great fan of seafood
yes absolutely... don't think i have done a video yet though
James - do you typically use a binder like Truff on steaks you cook? Don't remember seeing that in older ones, maybe I missed that step?
Thanks Kathy, I thought I had before but maybe not... I show it in this one as well during the prep - ruclips.net/video/19-134A3jQE/видео.html
@@SmokingDadBBQ thanks James !
I’m guessing that the unmelted snow on top of the dome would also be a good clue that the temperature is not high enough. 🤣🤣
The ceramic takes a long time to get hot on the outside. The cooking chamber was fine and the steak was good
Hi Jaymes. I’ve got the big Joe with the slow roller and the soapstone and I’m wondering how you would approach the set up for two tomahawk steaks. Should I slow roller and then remove all the equipment and set up the soapstone or just use a half deflector plate half soapstone Indirect cooking without the slow roller. Love your videos! Thanks in advance. Tom
Does this size stone also work with the bastard urban compact?
not sure, they aren't sold here for me to test
If I have a normal sized joe and not a junior do you think a half moon soap stone or joe junior full circle soap stone is better for searing steaks and grilling smash burgers?
What soapstone should I get if I have both the Jr and the Classic? Would the Jr soapstone work well for both? Or, is there a benefit to the half moons?
I have a Joe Junior and a Classic 3. Could I use the soapstone for the Joe Junior on the Classic 3 if I rested it on the accessory ring?
Soapstone Jr for the win! Awesome demo for this accessory.
thanks
I did my first reverse sear on the Joe Jnr tonight using this vid as a guide. Did a 1kg sirloin chop and it turned out so good. Thank you so much!
That is awesome!
Great video as always James! So glad I have the Soapstone for my Joe Jr on order! Can't wait to give it a try. They better hurry up and get these shipped to the UK!
Hope you enjoy it!
I was eying some of the fish at Costco the other day since I’m trying to drop some weight. Not a lot of Kamado fish videos out there. Seems like the soapstone would be ideal for that. (Hint, Hint) 😉😂
haha sounds good
That would certainly get my vote! I’m an avid watcher of these videos as I plan to buy a Kamado Joe Classic 3 this spring. Fish recipes would be great.
I am also a protein junkie - no need for carbs - but love fish proteins....... not much fish here though.
@@glennbrown3263 i agree with you i would love to see more fish recipe different cooking method on KJ accessories.
Thank you
@@SmokingDadBBQ John Setzler, another KJ griller I like, did a smoked salmon video a number of years back. James, you do such a nice job with recipes and technique, I think you could update and offer a new take on smoked salmon. Here's a link to John's video: ruclips.net/video/1zT8QBMEML8/видео.html
I want this man’s grilling budget!
haha a year of cancelled vacations clearly has shown up elsewhere lol
@@SmokingDadBBQ good on ya! I can’t complain, ours will be showing up as a new backyard patio fairly soon. Or as I tell my wife, increased grill storage capacity.
I will be trying mine out today on two tomahawk stakes. Great video as always.
James, I have to give you my thanks. I bought a bunch of KJ stuff over the last few months (you deserve a cut from KJ for that) and, for one reason or another, it's been hard to use any of them. Until last night, when I fired up the KJ Jr for the first time and cooked a 2.8 lbs cowboy ribeye using your process. I haven't cooked over charcoal in a long, long time, and even baring that, these kamados cook different. I would have been adrift at sea without your guidance. Lessons learned: the "hand test" is something you have to experience when cooking at 87F ambient. I tried it and thought "yeah, that's warm", closed down the vents and ended up snuffing out the flame. That cost me 30 minutes but I recovered. Next, as a sous vide guy I was skeptical about overshoot cooking, so let steak go to 125F. It was at 133F ( wanted 130 F) and still rising when I seared it. Anyway, I'll give myself a B+ for the result. Not sure how much grilling will replace my sous vide cooking, but it's a fun experience.
glad you're having fun, its enjoyable learning / toying with new things
Hi James. Long time viewer, first time actually cooking on a Kamado! Finally decided it was the right time to buy a KJ (classic 3).
Had great success getting the initial low and slow portion of the cook done, but really struggled to get the temperature past the sort of 500 degrees F range for the sear. Any tips on gos to get the temp up to and around the steak searing range?
Using KJ big block. We also only had half the charcoal basket in use. Assuming this is one of the main reasons?
Many thanks!
Tom (Nottingham, UK).
congrats, you might need some more fuel / fresh fuel for the power burst. when you take your steak off to rest, you can toss in a few chunks to help shoot the temp up. by the time you sear they will be fully going and not putting off the new charcoal igniting smell
Is it ok to use the soapstone on the upper level without the heat deflector underneath at 250 for low and slow? Seems like this would save the step of having to remove everything before going to inferno mode.
for sure
Judging by the snow on them, it looks like you don’t put covers on your KJs. Have you had any issues just leaving them in the elements? I cover mine up in Toronto, but would rather not bother.
I have the pergola which has a little protection but outside of the jr I don’t own any other covers
Hi James,
Regarding the searing. I love the hard searing but wify often comment that the too hard searing (read black) surfrace is actually unhealty and increase the risk of cancer. Any thoughts on this?
I wonder if there is a difference between blackned meat and blackend spice/rub…
I am a huge fan of blackned steaks so would appreciate your thoughts.
BR
Stephen (Copenhagen DK)
my smartphone camera makes things look blacker than they are.... a burnt black crust will not only taste good, but has health risks. this is why i love the soapstone as you are getting a nutty brown crust full of flavour without charring the meat to a burnt state
The footage of you cutting the steak sold me. I'm buying this accessory. Thank you for thorough details. Saulte to you.
Glad it was helpful!
I got a classic would you get a soapstone over the griddle? Smash burgers/ steaks and how much does a basket improve things?
i like the soapstone as it does a better job on everything from seafood to steak, to veggies etc and doesn't rust. the basket helps with better air flow and is really most noticeable on the Jr... also helps you be able to remove the heat source when mobile so that it cools down quicker
I love the content! But... Truff is one of the most disappointing purchases I’ve made in a while. I was shocked at how sweet it was.
the regular or the hotter like I use for a binder?
James, at what temperature you usually put soapstone in ? Is 400 degrees safe ? Thank you
yes and then let it heat up
I am interested in the joe jr and was thinking about doing breakfast on the soapstone. Will I be able to fit multiple eggs at a time on the soapstone?
2-3
Do you think the Jr is big enough to smoke a brisket? I couldn't find anything on your channel.
it could do an 8-10lbs point end but not a whole packer
As you mentioned wanting to try, have you tried the soapstone for pizza?
ruclips.net/video/y4x3HOv7pcc/видео.htmlsi=DkGlHPEgljGSru4C
Great video. Is there any risk of either the deflector plates or soapstone cracking by putting it in once there is already heat in the kamado? My understanding is that you typically wanted to slowly bring these up to heat to avoid this from occurring
this might be an issue at 600-700 degrees but at these cooler temps its never been an issue
what temp should I take the steak off for medium doneness? what was your searing temp on the grill? Great stuff!
i pull 114-119 for medium rare on 1.5-2"+ cuts. you would add 10 to this for 129-134 knowing that it will gain about 10f in the rest approx and land at medium temps around 139-144
James, just wanted to know your thoughts on this. I have 2 half moon soapstones for my Classic Joe, one is 4 months old and developed a crack, the other is 1 week old and already has a crack. Is it something I’m doing wrong or is this a “normal” thing? I used them for smash burgers (great video btw) and searing steaks but I’m a bit disappointed that for something that’s 120$ a piece it would crack that soon.
yikes. never broke one, but i support them with a grid underneath especially when doing pressing like smash burgers ... should cover you under warranty
Hi James. I got a big Joe I week ago. First Kamado and novice cook. Need some help!
suggest this video before you get started - ruclips.net/video/x3nvkwmwuFw/видео.html
Can you just cook at low temperature with the soapstone or do you need the deflector plate? I would just rather not have to worry about taking it out in between
Thank-you, cheers... you can skip the deflector
Another great video James. I live in Pickering and been on a search for the Jr soapstone and grill adaptor. Any suggestions on vendors? Thanks
dicksons bbq will have
Great video James. Also it appears you got some snow recently. Hopefully you can break out the Hawaiian shirts and shorts soon.
i have them pressed and ready to roll.... this was actually recorded a while back so i have been accelerating my content in order to not be releasing snow videos in June lol
Have you ever used this accessory on your Classic Joe? As in, the Joe Jr soapstone on the classic instead of the classic half moon
no but I don’t see why not
All that work and time for 2 pieces lmao! Poor guy..ha
haha i had some more inside
Hi James, is there a reason why you cant just use the ceramic diffuser as the searing surface and put the steak straight on that?
good question, these are porous compared to the non porous anti bacterial soapstone. i have never considered them food safe but i don't see why baking bread or something wouldn't work
Just ordered my Jr and it’s all your fault James. I’m holding off for the soapstone but it will be ordered at some point. Cheers!
congratulations
Hello James, always enjoying your video's. Soapstone is definitely on my wishlish. I have a question on the SS ventcap. During inferno mode my rubber adapter got scorged/damaged so far that I had replace it. Do you have experience with that? Gr! Tim
yes, they sent me a grey one instead of the original black and it holds up fine. no issue since
For the Jr,if u could only have one...would it be sear plate or soap stone?
soap stone no doubt
Great product the KJ Soapstone, only thing is it needs at least 30 to 40 minutes to heat-up. How long did you rest the ribeye before searing it? And what temp was the KJ at for searing? 🔥
that’s why I liked it being cold for the reverse sear so it didn’t overcook our steak edges. then blasted it to about 600f before searing about 10min later
i bought a mini green egg cast iron grill for my kamado joe jr and it works a treat. lets the flames get through between the bars and gives a great sear. you never used a cast iron grill on your sear test video, just the cast iron grate. any reason for this?
good question, i used it on a wagyu steak on the jr (the KJ sear plate / same thing as the BGE grid) and i normally like the flat cast iron crust more than the grid so i picked that one out of the two
Hi.
Love the videos. I’m looking at a pizza stone and at some point a soapstone…..
Do you think I could combine my purchase and use the soap stone as a pizza stone? 😀
Thank you for your videos. I’m working my way through them. Brilliant content. 👍😀
absolutely you can, i do that all the time
@@SmokingDadBBQ thank you. 👍
You’re alright, I don’t care what anybody says.
😂 cheers 🍻
Can I get a soapstone cut from a local counter/stone company and use that on the Kamado? (a sink cutout)
i am not a stone expert but i assume thats how this is made
Just got my first KJ C iii. Had my first argument too. It wasn’t about the ridiculous cost, but the fact that I decided to use the rotisserie bundled and after over 2 hours the chicken still wasn’t cooked. That’s despite keeping it at a instant 150degC. She got impatient and irritable because it was 2254hrs and she felt we’d been waiting for ages. I think I’m going to calibrate the thermometer. It could be reading too low, or my wife’s patience may be too low. Thing is, after she stormed off to bed, my son and I ate it (after a cautionary microwave blast) and it was unbelievable. Try this rub I made up: 2 heaped teaspoons of garlic powder, 2 teaspoons of paprika, 1/2 teaspoon chilli powder, 1/4 teaspoon of clove powder, 1 teaspoon of ground coriander, 1/2 teaspoon of ground cinnamon. Oil the bird (the chicken not the wife) and rub all over. It came out deliciously tasty for those of us with patience.
chicken you need to plan at least an hour depending on the size. at 300f i can see a large chicken taking longer but you did the right thing cooking at lower temp so that you cook the inside properly without overdoing the outside ... start a little earlier and crank the heat as it approaches finishing temp to crisp up the outside
@@SmokingDadBBQ Thanks for the advice. I tried a pork leg of about 2kg (4.4lbs) and that came out much better, by starting everything earlier. I’m now trying to figure out how to get it to super-hot temps to burn off the pork fat that dripped everywhere. Also, I guess what looked like uncooked chicken the other night was what you top class bbqers call smoke rings.
Kept up the great work, your videos are incredibly informative and it’s great that I can learn from your expertise.
Quick question James....... would the soapstone for the KJJ double effectively for a pizza stone? Any issues or watchouts?
thats what i am thinking, haven't tried yet but i can't see why it wouldn't be dual purpose
@@SmokingDadBBQ Thanks! I absolutely love your videos and your “scientific” approach to the KJ lifestyle. X
How long does it take the soapstone to get up to temp. That’s the only negative I hear on it.
i leave it in for the reverse sear so it gets heat soaked.... never had an issue
Hello! I really enjoy your videos! Just bought a Kamado Joe Jr and I will be really happy if you can give me a link for your wireless termometer with probes and a link for the soapstone for Jr! Thanks in advance!
down below in the description
Thank you James! All the best from Bulgaria!
Hi James, I’m new to Kamado Joe...I bought a Classic III and got about half a dozen cooks on it so far. What about using the slow roller for the indirect cook and then using the soapstone for the reverse sear? How long would it take for the soapstone to get up to temp? Thanks!
you could always have the soapstone in with the SloRoller preheating so that when switch to direct it’s got some residual heat
This video is so wonderfully scripted. The game plan is perfectly communicated. The steak is beautiful too!! I’m curious as to your background. Are you a professor? I can’t wait for the next video. Who needs Netflix? Now I am considering the junior over the kettle joe. My current budget won’t allow for the bigger ones.
thanks so much, nope just in IT lol but thank-you. the kettle for space, the jr for everything else i think ... i love my jr, only thing it can't do is brisket
@@SmokingDadBBQ And I do have an off brand kamado that similar in size to the classic joe. I'm going in for either the jr or the kettle this year!
Hey James! I saw where you used Big Time BBQ steak rub after dry brining. I presume it has a low salt content. Do you have any other go-to commercial rubs that you use to complement the dry brining by adding flavor without making the meat too salty? Thanks, and as everybody else says, keep up the great work!!
more and more i end up just making my own for better salt control with the dry brine. here is a base to get you started
Basic rub all purpose
• 1 Tbsp black pepper
• 1/2 Tbsp smoked paprika
• 1/2 Tbsp onion powder
• 1/2 Tbsp garlic powder
• 3/4 tsp celery seed
• 1/2 tsp cayenne pepper (less if you're worried about the heat level)
Recommended extras (add to base)
• 1/2 Tbsp ancho chile pepper
• 1/2 tsp dried mustard powder
• 1/4 tsp dried oregano
• 1/4 tsp dried ground thyme
• 3/4 Tbsp light brown sugar, packed
• 3/4 tsp chili powder
• 3/4 tsp cumin
Any tips on how to get the Joe Junior up to these high temperatures? I could only get to around 550f, and I left it for 40 minutes with both vents fully open? Thanks James!
either air or fuel ... i have a basket which helps add more air, and i am using 3 coals most often (JD, KJ and Fogo) and all have no issue getting up to high temps
check your firebox position as well to make sure its not obstructing air anywhere
Love the fact that you will always say if you’ve made a mistake & learn something from it.
its easy since i am always making mistakes lol
why did I watch this before eating breakfast...
hahaha sorry
How can i get and control clean smoke on kamado? Is there a good method?
i will be doing more on this, but in the meantime some info to get you started - ruclips.net/video/x3nvkwmwuFw/видео.html
This was the best steak I’ve ever made! Thank you for walking me through the process!
Glad you enjoyed it!
@@SmokingDadBBQ never gonna cook a steak differently on a grill again. Why mess with a good thing?
The soapstone link to Amazon doesn’t seem to work. Is the joe jr. Soapstone still available?
i can't find it either, amazon sellers supply comes and goes. maybe try a local KJ reseller
Not to worry, I just purchased a soapstone for my Jr. from the Kamado Joe website. So, I’m just about ready to set up the “red egg” and start applying all of the lessons I’ve learned from you. My wife loves ribs, so that’s going to be my first attempt. I’ve taken the Smoking Dad BBQ master class so I’m ready for the challenge. I feel like a rookie football player getting his first start. Put me in coach. LOL
i can assume this will work the same way with a 12" himalayan salt plate
haven’t done that on the jr but it should provide a good sear
That looks like a better sear than you seem to get with the bigger soapstone as far as I can tell. With all the fire licking around the steak, it looked more like the sears I'm used to getting, which is basically a caveman sear without burning the shit out of it lol.
haha i have recorded a few user errors on the big one, don't think its any different with the stone itself
What type of spatula should be used on the KJ soapstone?
i use metal and scrape it clean
Love this content! Keep it up. Are you concerned about putting cold ceramic (deflector plates) in with the grill already at 250?
not at those temps.... 500 would concern me
Gotta say this. Awesome video again! I recently got the soapstone for the jr as well. It’s a shame the stone is 10.8 inches which is slightly larger than the deflector. So you can’t fit it perfectly in the deflector slot.
ya that would have been handy, but it sits on the upper level just fine
Cool video. I put the soapstone on the grate vs just on the brackets. Mine didn’t fit perfectly. But when I tried inferno mode I put the grate down on the firebox and then the soapstone on that. Will have to try it your way next time. Also what was dome temp/ soapstone temp for inferno mode? I tried scallops and steaks and I either get it too hot it seems or not hot enough when the soap stone registers around 500-600*F. Also any tricks to cleaning it? I tried washing it off but there is still some stuff stuck to it. Maybe bc I used duck fat spray on it. Didn’t work well.
Thanks for the videos. You have helped me master cooking on my Jr faster than I would have by myself.
i was also about 600f but completely heat soaked so it had searing power ... to clean i burn it off, then wash with dish soap
@@SmokingDadBBQ cool thank you. I need to master the heat soaking of the dome and soapstone.
Can you do a video on smoked catfish or a fish on the joe jr
that would be fun this summer
Gonna throw a couple ribeyes on my Classic II later today! I love the soapstone, but one thing I noticed is that when I cook smash burgers, the grease splatters all over my patio. Not sure if I'm doing something wrong, or if that's just the way it goes.
you might be able to lower your fat ratio to keep things a little more in check... but the best tasting ones do splatter so maybe some matts to protect are the best
@@SmokingDadBBQ since we all know that fat means flavor, I don't think I can part with my 80/20 ground beef haha
@@biffjohnson2076 hehe I don’t blame you
I usually wrap my soapstone with foil
why? its meant to be used as a cooking surface
Super video yet again James. Inspired by you, I now have a lovely ribeye dry brining for a soapstone sear on the KJ Jr tomorrow. Can't wait to try this!
Fantastic! enjoy
Great stuff James. Excuse me sir but your steak is on fire!
lol that it was
How many racks of ribs can you cook on the classic. Trying to decide which one to get thanks
i trim and do three flat... then another two on the grid extender but you lose a few end bones
@@SmokingDadBBQ ok thank you very much like your video's
Soapstone is awesome! Looks delicious!
Did it worth it to do your entire cook on it instead of the grid? I normally only use it to sear my piece.
I honestly thought it would have over cooked the edges more than it did, kinda handy not having to change grids
Awesome vid James with one of my favorite cuts of meat! Should be getting my first kamado within the week!
Right on! congrats
Could you provide me the exact dimensions of the soapstone, diameter and height? I can't get it here in Finland anywhere so I could order it from a third party.
Hey Teemu Vento
From all the websites i have checked the dimensions are 10.6 x 10.6 x 0.75 inches
Keep on grilling
thanks
@@mitchellgeisler4577 Thank you! I somehow managed to miss these dimensions.
Would a 12” one work better? Love the videos and you’ve been a great help for my family’s great eating. Thank you!
i don't think so, the 12 barely lets any heat up around the sides which limits the radiant heat from the top you get so i think its a good size
@@SmokingDadBBQ wow thank you!!!
Have you already tried if it works for pizza or bread to? I am considering to buy my first komado after i see al those jr video's. Its a nice way to try komado cooking without breaking the bank immidiatly.
I’ve done pizza but not in the soapstone yet. I am convinced it will work perfectly... I’d 100% try a jr without breaking the bank, only thing your missing is a full packer brisket
Thanks for the reply! And keep up your vids i realy enjoy them.
@@MrKeffo thanks 🙏
Does one need the soapstone and the sear plate?
for me, just the soapstone