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
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!!!!!
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!
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!
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 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
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
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?
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?
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?
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 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
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
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
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
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
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
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
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.
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
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!
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
hot water and dish soap. unlike cast iron this doesn't hurt it. a green scour pad can help remove the gritty parts that might be stuck on. rinse and dry, ready to go. I very seldom do this, instead i flip it between cooks and let the fire keep it clean
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
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
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
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!
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
Great video! Love your channel, just bought my KJ Classic 3. My wife got me a MEATER+ for my birthday. Haven't been able to try it in a cook yet, but I noticed it gave a very high ambient temperature out of the box (around 75C or 167F while I just connected it to the app, on room temperature). Internal temperature seems fine. Noticed the same on your MEATER reading in this video. Is this normal, or is my MEATER malfunctioning?
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!
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. 👍😀
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.
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.
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
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!
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
@@MrPurplepirate77 I don’t measure, just season it like you would if you were about to throw it on the grill. You don’t need more salt, just make sure you don’t use table salt. Diamond kosher crystal salt is the least salty salt ... all the benefits without ruining your food
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
Thanks James your videos have been so helpful. I’m brand new to Komodo grilling and I’m having the hardest time controlling the temperature for a low and slow cook.
Thanks for another well-conceived and well-executed video! One question...given that there's a nice rest time after the lower temp cook/smoke while you get the soapstone up to temperature, are you giving the steak another rest before slicing into it, or are you carving it up moments after removing it from the sear stage as it appears on video? Thanks, James!
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.
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
James, boy that steak looked great! What would it have been like if you had done the same cook with the cast iron griddle instead? Would there really have been that much difference?
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.
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.
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 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 am looking for a surface temp of around 650f on the soapstone, wish i had my new thermapen IR when i did this video to show that but subsequently i can tell thats the temp i am using based on recent cooks - www.thermoworks.com?tw=SDBBQ
Was wondering what the diameter on the stone was. It looked like it did not sit quite evenly on that too rack. On another note, your videos convinced me to add a Joe Jr to my Classic II for this spring :)
James, are you saying that I need to buy a big joe to have somewhere suitable to place my hot joe jr deflector plate? I’ll see if that one will get past the wife 😂
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’… 🇬🇧
I loved how the fire was just wrapping around the soap stone like an inferno hug
so good
+1 for inferno hug 😆
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.
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!!!
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
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!
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
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!
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 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
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
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!
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!
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?
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
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
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?
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?
Love the soapstone crust finish. I need this for my junior. Great job!
Thank you!
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
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
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!
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?
Great video James. Thanks for the time and care you invested in making it.
Glad you enjoyed it
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 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
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
Soapstone Jr for the win! Awesome demo for this accessory.
thanks
James, at what temperature you usually put soapstone in ? Is 400 degrees safe ? Thank you
yes and then let it heat up
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
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
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
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
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
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
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
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
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
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 !
James,
What is the best way to clean the soap stone ?
Thank you,
hot water and dish soap. unlike cast iron this doesn't hurt it. a green scour pad can help remove the gritty parts that might be stuck on. rinse and dry, ready to go.
I very seldom do this, instead i flip it between cooks and let the fire keep it clean
@@SmokingDadBBQ Thank you
I will be trying mine out today on two tomahawk stakes. Great video as always.
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, 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
What type of spatula should be used on the KJ soapstone?
i use metal and scrape it clean
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
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
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!
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
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
Great video! Love your channel, just bought my KJ Classic 3. My wife got me a MEATER+ for my birthday. Haven't been able to try it in a cook yet, but I noticed it gave a very high ambient temperature out of the box (around 75C or 167F while I just connected it to the app, on room temperature). Internal temperature seems fine. Noticed the same on your MEATER reading in this video. Is this normal, or is my MEATER malfunctioning?
when i record these i have the meat on the grill so the ambient is just catching up to the grill temp... this isn't at room temp
@@SmokingDadBBQ thanks, I was afraid you'd say that ;-) Guess my MEATER is malfunctioning then. I'll reach out to them. Thanks, keep up the good work!
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
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
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
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. 👍
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.
Does this size stone also work with the bastard urban compact?
not sure, they aren't sold here for me to test
As you mentioned wanting to try, have you tried the soapstone for pizza?
ruclips.net/video/y4x3HOv7pcc/видео.htmlsi=DkGlHPEgljGSru4C
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
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
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!
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
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
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!!!
You are a genius my friend!
Thank you! Cheers!
Man, you know your stuff!
I bought this BEAUTY thanks to you! I'll have to buy the soapstone also, thank you!
congrats
@@SmokingDadBBQ the link doesn’t work, looks like they don’t seek it on Amazon anymore :(
Hi James can you let me know your water to salt ratio for your brine, and do you need the same ratio for all of your meats?
I do a salt dry brine with diamond kosher crystal salt... seasoned as you normally would, just ahead of time
@@SmokingDadBBQ would that be 1 teaspoon of salt? I don’t want to go too salty thanks
@@MrPurplepirate77 I don’t measure, just season it like you would if you were about to throw it on the grill. You don’t need more salt, just make sure you don’t use table salt. Diamond kosher crystal salt is the least salty salt ... all the benefits without ruining your food
Does one need the soapstone and the sear plate?
for me, just the soapstone
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??
For the Jr,if u could only have one...would it be sear plate or soap stone?
soap stone no doubt
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
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
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
I bought one the other day. Looking forward to using it.
I’m a big fan
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
Awesome vid James with one of my favorite cuts of meat! Should be getting my first kamado within the week!
Right on! congrats
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
Hi James, great cook again. Do you have any tips/tricks to get the burned residue off the soapstone?
that’s the nice think about the stone. dish soap and a scour pad cleans up nice. I tend to just flip between cooks to burn it off
@@SmokingDadBBQ thanks, after burning off we cleaned it with dish soap and a scourer 👍🏻
Foil cover
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
So excited to try this new Joe Jr accessory! Looking forward to better searing vs inferno + grates.
100% so good
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.
James do you add the smoked salt after the sear?
yes i use either that or fleur de sel as finishing salt once its ready to serve
Thanks James your videos have been so helpful. I’m brand new to Komodo grilling and I’m having the hardest time controlling the temperature for a low and slow cook.
Thanks for another well-conceived and well-executed video! One question...given that there's a nice rest time after the lower temp cook/smoke while you get the soapstone up to temperature, are you giving the steak another rest before slicing into it, or are you carving it up moments after removing it from the sear stage as it appears on video? Thanks, James!
I normally rest ~10-20min after the reverse sear, and then sear and slice within moments as the steak has already rested from cooking
@@SmokingDadBBQ is that rest period in the house on a board at room temperature? Thank you.
@@robertlamont2611 yes exactly
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
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
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
How do you store your soapstone?
now in my outdoor table, otherwise in the garage or in this video the box table the jr is sitting on
Could you use a pizza stone for this ?
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 🙏
James, boy that steak looked great! What would it have been like if you had done the same cook with the cast iron griddle instead? Would there really have been that much difference?
thanks Hank... i think you can taste the difference, here is my test to try and validate my experiences - ruclips.net/video/yX_c5iP4kKo/видео.html
@@SmokingDadBBQ I’m sorry I bothered you. I found it after I sent my comment. Thanks.
@@hankgibson4515 no worries
Very nice. I am definitely considering a soapstone for my JR. Any thoughts on using it as a pizza stone?
thats in part why i love it, great multi purpose accessory including pizza
@@SmokingDadBBQ Thanks. That helps me justify the purchase!
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.
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.
Dry or wet brine?
dry with diamond crystal kosher
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!
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.
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
What was the temp for inferno mode?
i am looking for a surface temp of around 650f on the soapstone, wish i had my new thermapen IR when i did this video to show that but subsequently i can tell thats the temp i am using based on recent cooks - www.thermoworks.com?tw=SDBBQ
Was wondering what the diameter on the stone was. It looked like it did not sit quite evenly on that too rack. On another note, your videos convinced me to add a Joe Jr to my Classic II for this spring :)
congrats on the new joe. the stone does sit on top just fine, but it won't fit below properly
Steak came out phenomenal. I would like to see where you placed deflector plates when you took them out so you didn't crack them.
i just set them on the grids of the big joe and let them cool on there
James, are you saying that I need to buy a big joe to have somewhere suitable to place my hot joe jr deflector plate? I’ll see if that one will get past the wife 😂
@@fearsomemumbler9946 hahaha it’s all necessary 😂. May the force be with you