Can I beat 1hr take out starting from scratch? FAST Chicken wings on the Kamado Joe Big Joe
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- Опубликовано: 16 дек 2020
- What's the quickest way to get chicken wings, take out or hot and fast chicken wings cooked at home? Set the timer for 1hr, because we are going to make these chicken wings FAST on the Kamado Joe Big Joe.
Recently we ordered chicken wings on take out, not only did they take over an hour to arrive... they were less than great and I couldn't help but thing that we could have made a better chicken wing in less time.
To find out, we are starting with a cold Kamado and a pack of Costco wings to see if we can cook wings from start to finish in a similar amount of time.
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#chickenwings #kamadojoe #hotandfast
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Love the simple quick grill videos. Just purchased my grill and don’t have all the accessories yet. I will be grilling some wings this weekend. Thank you !!
Hope you enjoy
Just did wings this way and they were great!. Thanks so much for the great video James.
Glad you liked them!
Awesome brother nicely done for sure, hot and fast works for me and gives me reason to use extender on my Kamado will definitely be trying this.
Right on, extenders are a must have IMO
Omg that made me hungry! Will try that tonight!!!! Great vids!!!
Thanks so much, cheers Nathan
Another fun grilling video and of course you'll kill take out every time! Those chicken wings looked delicious with the sauce at the end!
Cheers Scott
James, this is the best way to cook wings you have ever done! Great job!
Thanks so much
Great video-I'm really glad I ran across your channel. I've already learned a lot and appreciate it. I chose BGE over Joe many years ago because at the time there were more accessories and BGE was more established and would more likely be able stand behind the warranty. The Egg works great and I still use it all the time but goodness how things have changed. Joe is a better product now and all of those Joe accessories you used in this video are amazing.
Awesome, thank you! like you, I had 4 eggs but over time the red went from a knock off to hey that’s a cool feature, oh I want that accessory to eventually I gotta have it lol
Awesome videos. Thank you. What size smoke ware pan do you recommend if I have the classic III 18”? I like the idea of having a go to drip Pan
the 12” fits better than the 10” which just barley sits in the x accessory ring, provides more protection but doesn’t block the SloRoller air
Oh those big joe wings look AWESOME!
thanks Sylvia
Hi
Did you use the drip pan without any fluid? Don' t the drippings burn in the pan then?
Nice video again!
Another great informative video. I currently have the KJ classic 1 so I will try this with the heat deflectors in place and the grill expander, hopefully I will get similar results. The SloRoller isn't available as an add-on in the UK until January but I have one on pre-order.
Good luck! Congrats on the sloroller thats on its way
Yum! Gotta attempt that as well! Impressive for sure
Go for it!
@@SmokingDadBBQ that I will!
This is just what I needed. I don’t have a lot of time to get my wings better for the big game!
cheers
James, I really enjoy all your videos. I have a Classic 2 (no slow roller). I cooked wings at 400 tonight with both the grate and the deflector plates at the highest position. I never flipped them. They were done within 30 minutes. They were very good, but most had a black underside which I need to avoid for health reasons. To combat the blackened bottoms, what would you recommend I do differently? Different level of deflector plates? A drip pan as extra heat barrier? Flipping them at some point? Any other ideas? Thanks so much, and keep up the great work!
Hey Steve.... give yourself as much distance from the heat deflectors as you can. make sure your rub doesn't have too much sugar, as sugar is more prone to burning. Flipping halfway will help even things out... make sure your dome is really heat soaked before pushing the deflectors together as this will help even out the heat from top to bottom
I love the Maat Church rubs! I bought all of them. Have you tried wings in the Joetisserie basket yet? I'm not really a fan of wings, but the family likes them. Been thinking about getting a basket.
I have. here is the video - ruclips.net/video/2lLY4qAppoE/видео.html but from this I got tired of how hard the basket was to clean. my new method is 18 min basket, sauce and then finish direct in the grill grates
Yet again great video. Don't you have the Napoleon wingbasket for the Joetisserie? Also an great accessoire 👍 Could you maybe show the smoke built up when placing the chunks under the charcoal? I am wondering if there is much smoke development until the kamado is up to temperature
Great suggestion! the wing basket has won back the crown. 18 min, sauce and then finish on direct grid heat
Ain't no better thing than a smoked chicken wing! Well done! Keep Grillin' & Chillin'!
You got that right!
We dig the idea of wings in an hour. Only three minutes over? We'll take it! Excellent tutorial and your wings look delish! Happy holidays!
Thanks for watching, happy holidays
Oh man, this video! I always appreciate the humor. I am up for doing a second try on wings. My first try was merely OK. They completed much quicker than I thought they would so some were a bit... dry.
You can do it!
Looks great! I will definitely try that rub!
A quick question though (and sorry if it is already asked somewhere in the other comments). I know the slowroller is ‘limited’ in a max temp. Using it in a hot and fast doesn’t overshoot that temp sometimes? Is there a risk?
yes it can melt as I have seen some pictures online where folks forgot it was in there. I am not sure but I thought the coating was Teflon which can also release chemicals around 600f .... so whichever is true I deliberately don’t cross 450
Nice video. Putting that cooker together felt like watching you play Tetris
hahah tasty Tetris
Hey James, I thoroughly enjoy your videos and have seen almost everyone. I have a big Joe III and I check in with you every time I cook something. Your set ups are perfect. I’m wondering if you would like one suggestion… if you go to your local restaurant supply store and purchase some pizza serving trays. They sell them in all different sizes and I believe the 20 inch Fits underneath of the X accessory Nicely and a little bit better than the current drip tray you’re using. I hope you find this useful as I’ve use them with mine and they work wonderful. I line mine with foil and makes the clean up very nice and easy. Keep the videos coming,.I love them
great idea
Sounds like hot and fast is the way to go. Thanks!
Cheers
wings over direct heat is kind of better your videos are awesome thanks
Hi James I just watched your video on doing wings so wich way do you like making them in a rotisserie basket or hot an fast on big roe?
i love the basket to start and then dump on the grates to tack up with the sauce
Nice job James. I am going to have try this. What temp was your grill running? Seems like you might have gotten the slow roller past the 500 limit with the vents full open. Maybe I just missed it. I heard 400 at some point. Was that it? TIA.
this is part of the video I lost. we stayed 400-450 which is below the 500f warning for the SloRoller. I had the bottom vent down to a single finger and the top vent open in the max closed position
James, that's awesome! You know that's why we have wings so often. Easy, fast and delicious! Good job, despite technical difficulties. And a good save! 👍🔥
Thanks! 👍
a tip : watch movies on Flixzone. Me and my gf have been using them for watching lots of of movies recently.
@Miller Cory definitely, I have been watching on flixzone} for since december myself :D
I recently purchased the classic 2 as my first Kamado style grill. Had to get started somewhere but wish I had the 3, and slow roller accessories. Can I still do something similar but just using the standard heat deflectors ?
they actually sell a SloRoller now for the older models as a stand alone accessory
I've had my big joe 3 for a few months now and wings are one of my favorite things to do on them. They are so much better than any restaurant I've ever been to. However, I do have a question for you that pertains to a few of your videos...
For cooks such as wings and spatchcock chicken, I get my dome temp up to around 500, before putting on the top of the slow roller, similar to how you do in your videos. However, as soon as I put the top on the slow roller my temps plummet and it is near impossible to achieve the 400-425 degrees that you recommend in your videos. I basically end up keeping the vents wide open just to get around 390 and as soon as I even close the top of the BJ with the vent wide open my temps fall to around 325. Any recommendations for getting these higher temps with the slow roller?
I would start with calibrating my thermometer, then confirm you’re firebox is cantered to promote great airflow. last variable comes down to the type and quantity of charcoal ... if everything else is good, it might just be you need more coal
James, Love all your videos and you've made me a better cook. One gripe.. When I bought my joe I was sold on the classic 2 not having any clue about the 3. (they were new at the time). I credit great sales efforts by my vendor to unload their series 2's and that pisses me off still to this day. Had I'd known the difference Id have totally bought the 3 but here I am unfortunately. All your videos are on the 3, and I wish I knew better and was better educated on your secrets for the divide and conquer. Still like my series 2 classic but I'm constantly watching you cook on the 3 and I'm sure there's plenty of classic 2 folks watching. Do you use the Classic 2 anymore?
I paid 1200 for the classic 2 and also really wish I knew more and got the 3 instead. I still love using it and use it multiple times a week, but I def regret not doing more research. I had never even cooked charcoal before though so I think that it's only with the experience gained that I realize my mistakes 😂
Hey James, Trevor here. Just sold a Kamado Joe here in our store today. And Customer said, " I watch this guy in Canada named James, and he loves these things!" Too funny!
lol thats hilarious. Happy holidays
looked great
Thanks!
those wings look awesome! would you mind to share what sauce you used at the end?
thanks, i think i used the pre-made buffalo hot from franks... otherwise just melt in butter to the normal stuff
Another great video.
Have you done any side by side comparisons of smoking with and without a water pan in a kamado? People seem to say that it makes a difference in offsets but I haven't seen much in Kamado style cookers.
I haven't done a video, will add that to the list. I found it makes it too humid and the bark suffers but never done side by side
Interesting! Considering spritzing seems to be the norm with kettles/offsets and other more conventional smoker styles. I should hopefully be able to start mimicking your experiments in a month when my grill shows up so I look forward to playing!
prehaps a silly question, i have a classic 2 at home, does the grill extender fit on that one aswell, or would it hit the dome?? ( not upgraded to the 3 layer divide&conquer system yet)
to my knowledge this accessory was out for series one and two before the series three was even out
This is great, feels like I’m watching a home renovation show, coming in under budget! Bummer about the Mic issue.
haha it happens... I'd imagine you might have had this happen at some point no?
@@SmokingDadBBQ not yet, but I’ve heard from everyone else that it’s happened to them!😬
James, what do you think the best way to do this on the kamado joe classic 2? Don’t have a slower roller (is there a way to do this without the slower roller? Maybe a pizza stone?)
Without sloroller you can use the heat deflectors.
Yum! They look amazing! Be very interested to see you repeat the process using the Kamado Joe rotisserie cooking basket... can’t see the basket producing the same results you achieved here... but let’s see.
Also, where has your awesome twin BBQ table gone!?
I do have a new wing video with the basket that was also speedy. I couldn’t make the big Joe fit so I have a new project
Since the time was pretty close between takeout and home-made, how do the two compare price wise? Whats the cost difference between the same size "order"?
great question. you get about 5lbs for less money than a double order 2lbs on take out. comparable weight would cost 3x more on take out
What are your thoughts on using the deflector plates rather than a slow roller ?
they work great as you can get away with a high temp like 500f which is great for skin... but your surface area is a little smaller for protected space
Will the grill expander fit a Kettle Joe ?? Or is the dome on the Kettle Joe not high enough ??
i am not sure, i used it in the bottom for a water pan but not up top. doing a video on kettle upgrades so will add that to the things to try
@@SmokingDadBBQ thank you 👍
Haha! Another great dad joke with the dubbed audio.
I have to give these a try. I would be curious to see how they compare to my deep fried wings. Would this recipe work with wings just taken out of the freezer?
I would start slower if frozen as to not have a great outside but raw inside. then crank the heat later on
1:23 atlast after 2 weeks of watching kamado videos i found a guy with BRAINS and intelect that can use torch instead of other expensive and toxic stuff to start fire.. My trust in man kind is restored thanks to you.
cheers
OKC_Grilling here, very nice! I have wings defrosting in my fridge now lol
Hope you enjoy
Maybe I missed it but what were your intake/exhaust vent settings to maintain 450 on the Big Joe with the slow roller?
this is part of the video I lost. we stayed 400-450 which is below the 500f warning for the SloRoller. I had the bottom vent down to a single finger and the top vent open in the max closed position
Totally with u James on the internal temps. Wings are better when they get to 200° and more fall off the bone vs 170-175 when they still are a little tough. Great video as usual!
Totally agree, thanks Ryan
I've found it curious that on my Weber gas grill vaporized drippings from the "Flavorizer Bars" are promoted as giving you that "cooked on a grill flavor", yet on the kamado grills drippings hitting the slow roller, deflector plate, or coals are considered a negative because it creates bad smoke which adversely affects the flavor of the food.
i don't mind drippings hitting the coals... but fat sitting on metal that burns doesn't taste as good to me (white smoke / burnt taste)
Doing this tonight!
enjoy
how do you clean your joe junior with no ash bucket? a shop vac?
yes just do a good cleaning every now and then to keep air flowing
James, Did you have to defrost the wings before you cooked them, or were they thawed and sitting in your refrigerator?
i always cook from thawed vs. frozen as if you do its too easy to get perfect outside and raw inside doneness
@@SmokingDadBBQ My question was did you have the wings already defrosted in the refrigerator, or did you have to defrost them before you started this experiment? I generally don't keep thawed wings in my refrigerator. I defrost them on the day I am planing on cooking them. I would think that if I wanted buffalo wings, I would have to include defrosting time to get the overall time for the wings to be ready to eat.
Hi James, I love your videos and I think you are also very honest with your bbq experience. One thing I would like you to try is cooking chicken directly over the fire. Yes the fat drips on to the coals but that imparts flavour. In South Africa we cook everything over direct open coals. We call this a Braai. I have a Kamado Joe Junior and love it. I often cook piri piri chicken over direct on it and it’s brilliant. Cheers james and thank you. Btw, here in the Uk there is an after market Kamado Joe Jnr rotisserie. I can send a link if you are interested. Cheers
sounds delicious… will do
please could you tell us, new kamado users, about "the stall" when cooking a large chunk of meat low and slow. I tried to follow a recipe advising to cook a pork shoulder for 3hrs on 90-110C and once meat reaches 74C then wrap it, bump temps up to 130C for another 3 hrs util the meat gets to 93C and take it off. In 4hrs plus my meat did not climb over 60C and at that time I decided to wrap it for better or for worse. Waiting to see what comes out of it. It was only about 4lbs and that matched the recipe suggestion.. update - glad to say that wrapping up has brought the temps to 74c quite quickly!
will do but that’s the thing. all cuts are different so the instructions will always be estimated. in general, cooking at 270f reduces the stall if not eliminates it
What were your vent settings? One finger for the bottom and all the way open on the top?
this is part of the video I lost. we stayed 400-450 which is below the 500f warning for the SloRoller. I had the bottom vent down to a single finger and the top vent open in the max closed position
@@SmokingDadBBQ thank you
Hi! What u can say about SmokeWare Stainless Steel Vented Chimney Cap? This is good or not? i have three kj different size and i think to upgrade with it. Maybe u can make review it?
I like it on the jr as it adds rain protection and solves the settings moving when you open the dome .... but the control tower top is my favourite design if not for the fact it’s painted and can flake. if it was stainless or cast iron I would be head over heels for it
@@SmokingDadBBQ I agree - the factory chimney is very beautiful and looks technologically advanced and stylish, while functionality does not suffer either. While I was waiting for your answer - I ordered a smokeware for a junior with a pad and one for a big one - I'll see what's what! I like your channel, Happy New Year with greetings from Russia)
by the way - the junior is the last of the three, at first it was a classic, then a big one and the day before yesterday I bought a junior (I bought a classic 3 years ago, a big one - half a year), today I cooked in a junior for the first time and he impressed me very much !! At minus 7 Celsius outside, the junior warmed up to 310 Celsius in 16 minutes after all the embers turned red. I cooked three centimeter ribeye on a direct heat for 4 minutes on the top of the wire rack and the steak came out just excellent!
As usual this video didn't fail to entertain 😀
haha thanks
The KJ with the sloroller makes the absolute beet wings. I’ve cooked them several times and they come out great every time. You do need to let the dome get super hot to get that crispy skin, but holding heat is what the KJ does best.
So good! BUT... I have a new method that has beat every method I've done before... coming out soon
@@SmokingDadBBQ Can't wait to see what you've come up with for wings on the KJ.
Any plans for getting Kamado joe pellet grill?
hoping Santa is nice this year lol
Hey James! Your videos still remain my absolute go-to before I fire up my Classic 2. Tried some wings tonight. Got the temp up to 425 and held it for a few minutes so dome was really hot before putting the wings on. When the wings went on, my temperature dropped a good 50 degrees or more and never recovered to anywhere close to the original 425 mark.. Tasted good, but skin rubbery. Since it was chicken, I didn't think that room temperature would be advisable at the time I placed them on the grill. Should I have opened up my vent settings more? Any tips for how to regain that hot temperature quickly once the cold wings go on? Thanks!
the wings shouldn't have impacted the grill, but if that happens yes open it up and get that temp back up high to help render the fat
Looks great, sadly I don’t like poultry.
But this might just convert me.
As for the time limit, wouldn’t using the iKamand for starting the Joe up save a little time?
Or just slam a floor pump hose in the bottom vent and pump some air 😂
Yes that would have likely helped stoke the fire quick
Tried my hand at wings on the KJ. Cooked them at 400 degrees with jealous devil and cooked them for about 15 min and then another 5 min after sauce. They turned out a little tough and the skin was rubbery. Didn’t use the slow roller but did use divide and conquer with heat plates. Suggestions?? Thanks for the videos!
make sure the dome is too hot to touch before going indirect. you need the radiant heat to render the fat.
also smoke and spray water will make skin rubbery but your didn’t mention doing that so not likely your issue.
also dry brine helps dry out the skin so it renders better. did you try that
@@SmokingDadBBQ I used a small piece of smoking wood, buried below coals. I think I need a higher temp (450 range vs 400) and maybe try and let some get a little hotter next time.
@@dandjbrown22 agree. Wings / poultry likes heat. 400 is the min
Knowing your skills, you can beat any take out chicken wings with the magic you work on the grill!
haha thanks Dan... I know we can crush the taste, it was the speed that had me wondering
Gotta get the smoke ware 14” Pan.
Just got my KJ BIG JOE III
The link for the 14” only shows a 10 & 12” smoke ware tray. Is there another link?
they must be sold out on Amazon as it was there last week.. try Smokeware's website directly
James, did I miss a temperature you did the wings at?
6:41
yes exactly thanks Donny
IMO the vortex is the best way to cook wings. You can be done from lighting the charcoal in a chimney (15-20) dumping and heating (another 10 or so) and then cooking, 20 minutes.
for sure, i just don't recommend chimney's for the Kamado in winter as you're dumping hot coals into cold ceramics... this works better on a kettle
@@SmokingDadBBQ just FYI I use the vortex and light with a torch the same way u do :-)
Can you do the wings the same way without the sloroller
Yes absolutely
I thought that the slo roller can't be used over ~ 400-450 degrees. The logic of why you used it makes complete sense,but I've read other places not to use hot is my only hesitation.
it’s got 500f written on it... so I stay below the max
I feel like it takes me 30 minutes just to get a good fire going in traditional kamado mode. Those wings look good though; I haven't done a wing cook on the grill yet, I should probably do that.
you should, so good. The torch is what helps make the speed possible
@@SmokingDadBBQ I bought that one long skinny torch from the small company, but you make me want to reconsider the grill gun.
@@praetorxyn in a time pinch. It’s hard to beat for almost instant cooking ready temps
Is this method better than using the rotisserie basket?
i used to say it was... and then i modified my approach. Details coming soon on this
Hey James, What are your thoughts on putting wings on a Joetisserie with a basket so they're enclosed and tumble?
I love it (ruclips.net/video/2lLY4qAppoE/видео.html) but since doing this ... the basket is a pain to clean so after this video I found I liked the SloRoller for the simplicity BUT.... I just did a hybrid method combing the best of both and they are now the NEW number one wing. This video comes out early Jan
@@SmokingDadBBQ Looking forward to it!! Thank you!!
I have the joe 2 so I don't have a slow roller how do you set up for wings..
do you have the JoeTisserie? 18 min spin, sauce and finish on a grill grate is now our families favourite wing ... video on this coming in the new year
@@SmokingDadBBQ have u ever considered picking up a vortex for the Joe and comparing that method vs your others? The Owens vortex makes some amazing crispy wings but I would love to see u compare it to ur other methods
@@ryanbramich6951 good idea
What temp do you cook these at ?
450f
I get a much better, more pronounced wood flavor when I place a wood split all the way front to back in the bottom of the charcoal basket
Good great long lasting smoke for the entire cook
Interesting! will try that placement instead
Great looking wings! I'm disappointed in you going over by 3 minutes. I guess we can let it slide one time :)
hahaha Next time!
I want a Kamado cooker but man all these accessories look like a pain in the fucking ass just for chicken wings! I would just throw them in a kettle above a vortex and call it a day.
you can easily do that too, the basting in their own fat on the rotisserie is optional ... this is how i use the base of the sloroller for just a free vortex - ruclips.net/video/ZKw-BXWU_Gs/видео.html
I would have just gone from grill to sauce to mouth. No need for the sauce tack-up. I was expecting you to use the joetissere with a basket like most people do.
there was a period where that was my favourite, but the basket is a PITA to clean.... that being said I have a new method combining the basket and the grill and its hands down the best
You can cook wings in 30 minutes on a regular old kettle grill with a vortex. You don’t need a big joe unless you want your cook to take twice as long🙄
the wings cooked in just over 18min. the rest of the time is prep, seasoning, lighting the grill etc so it’s more to do with how fast you light your grill
Did I miss the cook temp? Watched the whole thing and didn’t hear him say what the temp was
400f is a great temp ... upwards 450 is ok
This guy sounds like Bill Gates
#microsoft
Chicken wings need to be deep fried to be any good. Backed in an oven or a grill is not good. Doing up burgers or steaks would be a better ad as that is what people usually cook on a grill. A deep fryer will cook the wings crispy in 10 to 12 minutes and it only takes 15 minutes to get a good one up to temp.. What ever powder he spiced them wrong. After cooking the wings should be tossed in a mixture or butter and Frank's Red Hot. He said something about them getting dried out. That will never happen in a deep fryer. They will be crisp on the outside and still moist inside. I wouldn't even use it for hot dogs or burgers.
sounds like you're missing out and not had a properly smoked and grilled wing which is crispy, no deep frier needed
I see this and i do not like. Its realy nothing.
the third times the charm
Woow woow 😍💋 💝💖❤️
thanks