Good information, James... Thanks! I keep a couple of balls of crumpled foil in my BBQ kit for when I need an extra grate thermometer clip ... just shove the probe through the foil and jam it onto the rack... it works as good as the clip... and it’s much easier and faster to place so no more burned fingers.. the clips are awful to accurately pinch and set when wearing gloves.
I figured I knew the outcome, but had to watch just to make sure! Nice comparison! I never did the 2 diffuser plates and will have to try that next time I setup the 2 zones! Cheers James!
Very informative video! You can always cut a potato in half and stick a probe through that also, or so I’m told. As another thermometer rack holder. Charcoal is hot 😂
Great info James, thanks. I really appreciate the notes at the bottom of videos, especially any notes on how you set your vents for specific temps, and how long it takes to get your grills set at those temps.
Very interesting video. I always wondered what the difference in temperature zones for direct and indirect was. Youre taking all the guess work out of it 😁👍
The flexibility of the divide and conquer cooking system on the Kamado Joe, along with the other innovations, is one of the main reasons I went with a KJ over the Big Green Egg or other kamado style grills.
This is where the SnS Kamado excels. I also have a drip pan with a roasting grate in it, so when using the Slow N Sear, a probe at the drip griddle level is about 60-70 F below a probe at grate level, and I've never been brave enough to put a probe over the Slow N Sear as it's right under the grate, but I know you can get it over 1000 degrees when you want to sear a steak. Maybe next time I do it (like when I do ribs tomorrow) I'll use an IR thermometer on the direct side to see what it is.
@@SmokingDadBBQ Kind of, except that's just grate level / about 6-7 inches below grate level on one side. I'd expect the direct heat side to be at least that much hotter than the indirect side.
@@unashamed4lyfe Considering that even with all the Kickash accessories the SnS costs about what a Classic Joe does, it was a pretty easy choice for me. I'd say the SnS gives more versatility, and since pretty much any accessory for the 22" kettle will work with it, it's probably better in terms of accessories too. If you like to rotisserie a lot maybe go with the Big Joe, as the SnS rotisserie kit has holes for the skewers it comes with, and I've heard that makes it a little more difficult to control temps if you don't have something to plug the extra holes with.
@@praetorxyn sns can be used ib both ways, so your not loosing anything. I have a weber kettle also so the accessories would fit perfectly. But KJ has been around for yrs and i dont see them going anywhere. Cant go wrong with either I think thats why im still in between. Plus i love that air lift hinge lol. Idk, maybe just close my eyes and pick one lol.
Getting a little addicted to these videos as i look to upgrade from the pellet smoker, great job. Do you have a video in the archives to discuss sizes? Trying to figure out if the classic is enough or if i go to the big joe. Keep up the great work.
Coming soon but don’t have one yet. spoiler the big Joe is my favourite. I had no idea before having one how efficient it was, and how much I would enjoy fitting sides etc
Good info man. Been staking the BGE version of this setup and wondered if it was actually worth the money. Seems like it definitely works as intended. Thanks
Great videos! Wish I had found these sooner. I’m having problems with my latch....keeps popping open during cooks. Have you covered this? I’ve referred to the manual but need more specifics.
I haven't recorded this yet... but there are adjustments you can make in 5min. the 4 bolts on the latch allow left/right adjustments on both pieces and the set screw on the latch allows up / down movement
Hi James your videos are amazing. I’m new to Kamado Joe. I purchased the Series 3. My question is if I wanted to smoke with two racks do I just purchase another grating set and stack the racks or is there another option? Of course the slow roller is being used without the ceramic plates. Thanks in advance. @dontdishonme
Thanks for all the work you put into these videos. Do you ever divide the charcoal basket on the Big Joe? Certain pros and cons for different situations? It’s quite an enormous basket.
Hi James, thanks for the videos. They are really great! Just got my classic III, still trying to figure it out but very happy so far. Have you noticed a difference when you use the charcoal divider front to back, vs side to side? I feel like it took longer to get hot with the divider side to side with the charcoal towards the front. Thanks again you da man.
G'day James and greetings from Tasmania Australia, I have the cast iron grates for the Joe I assume that the heat would be more intense than using the normal stainless grates, it would be great to see you using the cast iron ones for grilling like steak ect. Love your channel and I have been subscribed for a while now, kind regards John
The difference in cooking between two zones is difficult to quantify. Temperature alone is not super representative. The hot zone will experience significant radiative heat as well as convective. The low side basically just convection. Logging the temperature change of equivalent pots of water would have likely shown an even more dramatic difference. This would show their total rate of change of heat energy. This would be translatable into a BTU or a similar energy-per-time unit. Obviously a thought provoking episode. Good stuff.
I agree. I just don’t have IR gear to quantify radiant heat coming from the ceramics at different levels so used what I could measure which is the air temp passing by the probe at two different spots
@@SmokingDadBBQ next time...if you’re interested...stick probes in an empty soup cans with equivalent mass of water and log temperature curves over time. I will translate to BTU for you
@@SmokingDadBBQ I don’t think it’s helpful to quantify radiant vs convective, but measuring rate of change of a known mass like water will give net “power” or BTU
Can you trust your lid thermometer with a hot zone left and less hot right, or may it work better with hot zone at the back and the less hot zone at the front?
Love the content! I just bought my first kamado and decided on the Big Joe 3. I was curious if you’ve used or found any gas inserts for Big Joe? There are times I find myself using gas for certain quick cooks and would love to get rid of my gas grill.
Hey I just subscribed to your channel this week, good stuff. Can you please tell me how accurate you find the thermostat on the Kamado, versus using a probe inside the dome?
@@SmokingDadBBQ Hey thanks for the reply. Your content is really good stuff. I rarely ever comment on RUclips, in fact this is the second time although I’m a big RUclips user. Well done keep the good stuff coming. Steve
@@SmokingDadBBQ I just bought a classic 3 today btw. It will be delivered next week and will replace my 12 year old Weber Summit. I’m cautiously optimistic. Classic 3 plus a DoJoe cost me $3200 and change after tax.
hi i was just wondering if the kamado joe classic III divide and conquer rack would work on my classic II because i like the 3 level divide and conquer rack from the classic III instead of the 2 level rack that comes with the classic II.
Great Video James 👍 did you try this experiment in addition with only one heat deflector plate under the left griddle? Was there a significant change in temperatur?
i close the dome right away to build heat, this is important for a kamado to benefit from the three types of heat (radiant, convection, conduction) but you do need to wait until the smoke is running clean to not get the raw fuel taste you describe.
it won the fun factor in my test and it was really only the cost holding back my rating. but as I have it already, it’s hard to chose not using it when it’s so gosh darn fast lol
Great explanation of two zone cooking with the divide and conquer setup!
Thanks! 👍
Good information, James... Thanks! I keep a couple of balls of crumpled foil in my BBQ kit for when I need an extra grate thermometer clip ... just shove the probe through the foil and jam it onto the rack... it works as good as the clip... and it’s much easier and faster to place so no more burned fingers.. the clips are awful to accurately pinch and set when wearing gloves.
That's a great idea! Thanks Steve
Great info! Thanks for taking the time to do these experiments! Now show us a cook using both zones!
You got it! more of that coming up soon
Now need to see how you cook on the zones!
you bet. cheers
I figured I knew the outcome, but had to watch just to make sure! Nice comparison! I never did the 2 diffuser plates and will have to try that next time I setup the 2 zones! Cheers James!
Thanks for watching Craig
I know I am quite off topic but do anybody know of a good place to watch newly released series online ?
@Terrence Arturo i use flixzone. You can find it by googling :)
@Dash Lyric Yup, been watching on Flixzone for since april myself :)
@Dash Lyric Thanks, I went there and it seems to work :) I appreciate it !!
Very informative video! You can always cut a potato in half and stick a probe through that also, or so I’m told. As another thermometer rack holder. Charcoal is hot 😂
Thanks Kevin
Great info James, thanks. I really appreciate the notes at the bottom of videos, especially any notes on how you set your vents for specific temps, and how long it takes to get your grills set at those temps.
Glad it was helpful!
Very interesting video. I always wondered what the difference in temperature zones for direct and indirect was. Youre taking all the guess work out of it 😁👍
Thanks for watching!
Great Experiment! Kamado Joe Rules! I love all the possible configurations that this grill allows.
Me too! Cheers
The flexibility of the divide and conquer cooking system on the Kamado Joe, along with the other innovations, is one of the main reasons I went with a KJ over the Big Green Egg or other kamado style grills.
cheers Cody. thanks
Very interesting! Thanks for running this experiment!
Thanks for watching Max
Great experiment and surprisingly nice results. Good to know about that!
Thank you! Cheers!
Nice demo! Saved me the trouble! Thank you.
You're welcome!
Great video! Thanks for putting some numbers to the theory.
Glad it was helpful!
Looks great brother excellent explanation I use my primo in similar fashion but was interesting to see your kamados were so close in temp.
Awesome! Thank you!
Data doesn’t lie! Love the approach
thanks Ray
This is where the SnS Kamado excels. I also have a drip pan with a roasting grate in it, so when using the Slow N Sear, a probe at the drip griddle level is about 60-70 F below a probe at grate level, and I've never been brave enough to put a probe over the Slow N Sear as it's right under the grate, but I know you can get it over 1000 degrees when you want to sear a steak. Maybe next time I do it (like when I do ribs tomorrow) I'll use an IR thermometer on the direct side to see what it is.
sounds like the same temp separation range (~70f-100f)
@@SmokingDadBBQ Kind of, except that's just grate level / about 6-7 inches below grate level on one side. I'd expect the direct heat side to be at least that much hotter than the indirect side.
Im interested in the sns kamado also. But leaning toward the big joe. Still torn in between lol.
@@unashamed4lyfe Considering that even with all the Kickash accessories the SnS costs about what a Classic Joe does, it was a pretty easy choice for me. I'd say the SnS gives more versatility, and since pretty much any accessory for the 22" kettle will work with it, it's probably better in terms of accessories too.
If you like to rotisserie a lot maybe go with the Big Joe, as the SnS rotisserie kit has holes for the skewers it comes with, and I've heard that makes it a little more difficult to control temps if you don't have something to plug the extra holes with.
@@praetorxyn sns can be used ib both ways, so your not loosing anything. I have a weber kettle also so the accessories would fit perfectly. But KJ has been around for yrs and i dont see them going anywhere. Cant go wrong with either I think thats why im still in between. Plus i love that air lift hinge lol. Idk, maybe just close my eyes and pick one lol.
Getting a little addicted to these videos as i look to upgrade from the pellet smoker, great job. Do you have a video in the archives to discuss sizes? Trying to figure out if the classic is enough or if i go to the big joe. Keep up the great work.
Coming soon but don’t have one yet. spoiler the big Joe is my favourite. I had no idea before having one how efficient it was, and how much I would enjoy fitting sides etc
Great video, James! Your research saves us all a lot of time! Hope your compensation is increasing 🤓
I hope so too lol
Good afternoon Smoking Dad I was wondering if you could fit a classic 3 divided and conquer inside a classic 2 instead of buying a grill extender ?
Entertaining and educational as always!
thanks so much
Another well thought out show.
Thanks Tommy
Always enjoy you videos thanks for posting.
Thanks for watching!
Yes, you got me. I have to get myself a big joe 3 now 😀
haha cheers
Great information, thanks! I loved the gloves appearing.
Thanks for watching!
Good info man. Been staking the BGE version of this setup and wondered if it was actually worth the money. Seems like it definitely works as intended. Thanks
I would get the eggs pander over the platesetter for sure. I had the CGS WOO with extender in my large egg, same thing
Great videos! Wish I had found these sooner. I’m having problems with my latch....keeps popping open during cooks. Have you covered this? I’ve referred to the manual but need more specifics.
I haven't recorded this yet... but there are adjustments you can make in 5min. the 4 bolts on the latch allow left/right adjustments on both pieces and the set screw on the latch allows up / down movement
Hi James your videos are amazing. I’m new to Kamado Joe. I purchased the Series 3. My question is if I wanted to smoke with two racks do I just purchase another grating set and stack the racks or is there another option? Of course the slow roller is being used without the ceramic plates. Thanks in advance. @dontdishonme
Thanks for all the work you put into these videos. Do you ever divide the charcoal basket on the Big Joe? Certain pros and cons for different situations? It’s quite an enormous basket.
Thanks, i prefer to not use it as its easier to rake the coals around so i just bank them
Nice - great little experiment!
Thank you! Cheers!
Hi James, thanks for the videos. They are really great! Just got my classic III, still trying to figure it out but very happy so far. Have you noticed a difference when you use the charcoal divider front to back, vs side to side? I feel like it took longer to get hot with the divider side to side with the charcoal towards the front. Thanks again you da man.
Great information!! Thank you.
Glad it was helpful!
G'day James and greetings from Tasmania Australia, I have the cast iron grates for the Joe I assume that the heat would be more intense than using the normal stainless grates, it would be great to see you using the cast iron ones for grilling like steak ect. Love your channel and I have been subscribed for a while now, kind regards John
thanks John. much appreciated, and good idea
The difference in cooking between two zones is difficult to quantify. Temperature alone is not super representative. The hot zone will experience significant radiative heat as well as convective. The low side basically just convection. Logging the temperature change of equivalent pots of water would have likely shown an even more dramatic difference. This would show their total rate of change of heat energy. This would be translatable into a BTU or a similar energy-per-time unit. Obviously a thought provoking episode. Good stuff.
I agree. I just don’t have IR gear to quantify radiant heat coming from the ceramics at different levels so used what I could measure which is the air temp passing by the probe at two different spots
@@SmokingDadBBQ next time...if you’re interested...stick probes in an empty soup cans with equivalent mass of water and log temperature curves over time. I will translate to BTU for you
@@SmokingDadBBQ I don’t think it’s helpful to quantify radiant vs convective, but measuring rate of change of a known mass like water will give net “power” or BTU
Can you trust your lid thermometer with a hot zone left and less hot right, or may it work better with hot zone at the back and the less hot zone at the front?
the fire naturally goes to the back so its better to do the hot on the back vs. left and right
@@SmokingDadBBQ Thank you
Great insight on the Kamado man. Like 306
Much appreciated
Love the content! I just bought my first kamado and decided on the Big Joe 3. I was curious if you’ve used or found any gas inserts for Big Joe? There are times I find myself using gas for certain quick cooks and would love to get rid of my gas grill.
I think you will get comfortable so quick like we did you find yourself selling the gas grill soon enough.
First comment! Saludos desde Tijuana Mexico 🇲🇽
haha cheers
Hey I just subscribed to your channel this week, good stuff. Can you please tell me how accurate you find the thermostat on the Kamado, versus using a probe inside the dome?
it’s very accurate but it needs to be adjusted spring and fall. here is how - ruclips.net/video/5ew06oYnR8M/видео.html
@@SmokingDadBBQ Hey thanks for the reply. Your content is really good stuff. I rarely ever comment on RUclips, in fact this is the second time although I’m a big RUclips user. Well done keep the good stuff coming. Steve
I’d be interested to know if the difference becomes wider or narrower as the average temp goes up
i can check
@@SmokingDadBBQ I just bought a classic 3 today btw. It will be delivered next week and will replace my 12 year old Weber Summit. I’m cautiously optimistic. Classic 3 plus a DoJoe cost me $3200 and change after tax.
hi i was just wondering if the kamado joe classic III divide and conquer rack would work on my classic II because i like the 3 level divide and conquer rack from the classic III instead of the 2 level rack that comes with the classic II.
great question, not sure exactly as the series 3 is 4" taller.... i'd be worried it might hit the dome as you close it
Great Video James 👍 did you try this experiment in addition with only one heat deflector plate under the left griddle? Was there a significant change in temperatur?
Not sure, will need to check it sometime
I'm diving into the Kamado cooking family. Is the Kamado Joe classic 3 worth the extra money over a classic 2 for a newbie???
if you do a brisket more than twice a year i would consider the 3... if you do more hot and fast cooking the series 2 is hard to beat
@@SmokingDadBBQ how about if I do primarily ribs and pork for pulled pork? Thank you so much for the rapid reply.
Keep cooking.
If smoking long time, low heat, when do you close dome after starting. Concern is raw fuel flavor in meat
i close the dome right away to build heat, this is important for a kamado to benefit from the three types of heat (radiant, convection, conduction) but you do need to wait until the smoke is running clean to not get the raw fuel taste you describe.
Thk you .doing a pork butt for pulled pork . Guess I’ll have to be a little more patient. Might have too much fuel
Happy New Year . Bad timing on my part
Hi James! Are you gonna do a prime rib on the Kamado?
spinning a 25lbs striploin Tuesday
Great video. Did you get a new camera.
Thanks Steven.... no still my iPhone
Think temp difference would be the same with KJ2?
not sure. it’s 4” shorter but the separation would still be there maybe to a lesser extent
how do you care for a kamado in winter? That's a video idea.. maybe
great idea
You should repeat this in a Promo XL to see if all those claims that it's "the only way to get true two zone cooking" is debunked!
if i can borrow one locally happy too
I see you’ve been using your grill gun a lot lately, is that your new favorite?!
it won the fun factor in my test and it was really only the cost holding back my rating. but as I have it already, it’s hard to chose not using it when it’s so gosh darn fast lol
I am new in RUclips, I upload videos of very delicious recipes and translate them into many languages, but there is no interaction. Is this normal🤔
this video has some insights for multiple language channels that might help you figure out what’s going on - ruclips.net/video/8vigqcEaL7g/видео.html