I added a Joe Jr. to the backyard kitchen after watching several videos on this channel. I made this recipe, and it was spectacular. I don't have a cast-iron pan without a frypan handle, so I used a heavy-duty 9x9 baking pan. Ran at 325 for about 45 minutes and ramped it up to 375 for the last 15 minutes-ish. Dry brined chicken was tender, juicy with crispy skin, and the potatoes were perfectly cooked and crispy on the outside. My other grills have not been used since I got the Jr. I love this thing! I see a classic in the near future. This channel has been extremely helpful for Kamado cooking.
I appreciate a fellow griller advocating for different charcoals for different cooks! I can't help but notice that all three of your choices, Fogo, KJBB, and JD all feature the same south American hard wood. All three are great choices but all have a similar flavor profile. That's why I typically use a north American hard wood blend for beef, pork, and more "traditional" BBQ cooks.
this is fogo super premium not fogo Quebracho like what is in KJ and JD even though they both taste different from one another... super premium is oak based and is much milder in smoke for things like poultry, fish, prime rib etc
Great Video! The last Beer can chicken I made was fantastic. I injected it with butter as well! One thing I think helps with the beer even more is taking the top completely off and adding some seasoning or aromatics to the beer.
I've been using the Smokeware grill stacker you used in the five pound wing cook on top of the 10 inch Lodge skillet you feature here to have two levels of indirect in Jr. It works great for chicken pieces. The 10 inch Smokeware drip pan fits perfectly inside the Lodge as well. The stacked grates are unstable sitting on the Lodge so I folded up a piece of aluminum foil to the same thickness as the Lodge handle to put under the bottom grate on the heavy side. I never would have gotten to this setup without your Jr. videos and your proclivity for buying accessories.
Your spatchcock and Jotisserie chickens were big winners at our house. Thanks again! Now I want to try two 5ish pound birds over beer cans on my Classic III.....no overnight dry brine or compound injection? Can do a tri-tip in the same cook?
I have an Akorn Jr. and the Joe Jr Kick Ash basket fits it just perfectly. I think it improves airflow. I get the temp to stabilize sooner, and holds it longer.
Received my Joe Jr today, and this will be the first cook I'll do this weekend. Thanks for all the video's! End-goal is making good ribs at home, as they are impossible to find here (Netherlands).
I really like the approach of capturing the drippings from the meat, like the OTT chili, and I think that you've done the same with other meats, brilliant!
Thanks for this video and all of your others featuring Joe Jr. I finally took the plunge and bought one and the choice was heavily influenced by all the great information you have provided on this product. You do an amazing job breaking things down. After rib eyes to break it in I'm going to make this recipe on it.
lol you can always use glass ones if you want.... i am not eating the rib cage nor do i see any missing parts of the can when its done so i don't mind discarding the rib cage that touched the can which didn't melt
EXCELLENT series of video's ! Long time BBQ / smoker with a WSM. After watching several of your videos I ordered a Joe Jr. to test the waters. First cook tonight was your Cornell Chicken. Turned out GREAT! Wife says I better be careful or I'll be doing all the cooking. Next time a little less charcoal though. I initially started with a couple handfuls and after the coals were ready, thought this isn't enough and doubled it. Wasn't needed. These things are way more fuel efficient than my Weber. I see a few after market additions soon & full sized Joe in my future. TNX.
Thank you for another great video. I too have switched from Big Green Egg to Kamado Joe based on your videos. You have been spot on with your opinions on the 2 cookers and I could not be happier about my decision. Thanks again!!
Thanks for the video and tips on some off the additional accesories. Bought my jr, just waiting on improved weather…in the interim, watching all your videos.
Thanks James I am looking at adding Joe Jr to or BBQ collection going over all your junior vids to get ideas. Your chicken will be first on the cooking list cheers.
Great video James! I appreciate the IR reading on your cast iron pan because I have burned potatoes on my JR using a similar setup. I'm used to larger cookers where I can cook chicken indirect at 375-400. This video showed me this is too hot on the JR. Winter is coming and that's when I really use my JR so timing is perfect. Thanks!
Cheers for this James... was keen to see how you approached this as I've done it a couple of times on my Joe Jr - both times I've used no grid at all and dropped my chicken directly through the triangular opening in the deflector holding rack onto a pan that's been placed directly on the heat deflector. It's a bit fiddly (especially getting the hot chicken back out!), so it's obviously a trade off between that and your method here where getting the chicken in and out is easy but you can't use indirect. I've had great results with the cook using that method though!
Thanks for posting this idea. Ceramic Grill Store sells a wire product they call a Woo that holds Jr's heat deflector at the same place as the one that comes stock but doesn't have the triangle. In and out with that would be easy.
its easier without a tallboy can, if the can isn't going far enough clip some bones so that the bird sits down enough so that its not touching the dome
Love your content James. I have an idea for a future video of yours. Do a test to see if a pellet tube can be used in conjunction with charcoal or not. I am thinking of loading the firebox with charcoal, removing the ash basket from the bottom, and sticking a pellet tube with lighted pellets in there. In my mind, assuming it fits, and I don't know if it will or not, using a pellet tube and not using any smoking wood should in theory produce nice consistent smoke, with the added advantage of the ability to reload the tube with pellets if needed.
Hey James, I noticed in some of your other videos that you prefer to cook chicken at a higher temp to get crispy skin. Do you think this would work with a beer can chicken? I make this often and it is fantastic but I find the skin is not as crispy as I would like. Thanks!
chicken always does well with higher temp. salt brining the skin helps as does pouring hot water on the skin. if you do that, hot water... dry, salt brine over night... then cook
I been makin beer can chickens for years in everything from campfires to gas grills and even an oven or two😂. They're awesome but you dont need a tall boy and you can actually drink like half the beer first. It boils so yeah full of beer will spill. I season it well including the insides and then slide it on that half can of beer put it on the heat. Good stuff qnd I really like the use of the fresh spices. 👍
Hey James, i’m going to cook a chicken using the Kamado Joe chicken stand on the Classic III. Do you have a video for this, if not any advice? I will be washing and drying the chicken and applying a dry rub the night before. So guess I’m looking for setting up of the KJC and recipe ideas for use in the chicken stand. Thanks!
Hey there! I noticed you’re not using the kick ash can. Just wondering if you have any opinion on the kick ash can. Are there any drawbacks to using it in terms of airflow or anything else I’m not thinking of? Thanks!
What was the max height you can fit? You proved it's possible, but at what limit? You just did a new video of Shawarma on 8in spike in pizza oven. Would that fit here?
soapstone makes great burgers... if i could only have one extra grid it would be the soapstone. it sears, it does pizza, does smash burgers, doesn't rust etc.
Great new video. Love beer can chicken and it’s nice to see that it’s possible in the KJ Jr. It reminded me of a question I had re: the heat resistant gloves you are using. I picked up an identical pair a month or so ago and when I go to remove a cast iron skillet (400 degree range) from the grill, I have about 3-4 seconds to set it down to avoid being burned. I learned that the hard way. I guess I was expecting a longer period of time to handle hot things with these gloves. I was curious to know your experience?
are they the same ones made by JH Safety? thats what i got on amazon over a year ago, using the same pair no problem. They should offer more protection than that, i carry my cast iron pans into the house... now after 30 seconds its getting warm / hot inside but this should be way more than 3-4 seconds. Only time this doesn't work is if the gloves got wet, in which case you will burn almost immediately
Yes, same brand of gloves. I wonder if they got damp somehow without me knowing it? It seemed like the weight of the cast iron skillet really shortened the time before the heat penetrated the gloves. Thanks for the reply
So if I were to do this on the classic Joe and still use the cast iron pan, do I need to use heat deflectors? I noticed you mentioned that the cast iron pan acts as a heat deflector in this video with the Joe Jr
Hi all - been watching this channel for some time, now subscribed and have bought a KJ Junior. One of the things I want to do is cook bread in a cast iron Dutch Oven, probably to be bought from Amazon. Haven't been able to find out whether this D/O should be placed on the cooking grate resting directly on the fire box ring (direct heat) or with the grate resting on the accessory plate with the deflector plate in place (indirect heat) - so my questions are (1) which option - direct or indirect, for using a Dutch Oven for bread used and (2), depending on the answer, what are the dimensions of a D/O - total height + full width including the handles which will fit in a KJ Junior as the dome height/width isn't that big. Thanks - Jeff (UK)
James, I am about to try this cook but I have a question. Never beer butted a chicken before but have done many skillets of small potatoes, red yellow etc: What oils do you use on the potatoes to keep them from burning waiting on the chicken to finish? Do you turn them at all?
Hmmm…. Sounds like they put a microphone in the Meater probe 😆. Great solution to the height of a beer can chicken. I tried it as one of my inaugural cooks on my Joe Jr. and mine got smashed…
Well damn. I literally just bought a Meater Block just because I kept losing connection with the Meater+ when I was checking the brisket resting in the cooler / reheating in the oven, and I thought the WiFi would help. Wish I'd known about that code.
@@SmokingDadBBQ I ordered it off Amazon and got the bundle that came with the gloves because for some reason it was a few bucks cheaper than the block by itself. Just got it yesterday and pulled the little thing off the battery for it to charge the probes, but haven't set it up yet.
300-325 is a great temp for this to start as you don't want to over do the bottom, or burn the top where the hot air is rushing out the vent ... you can bump up near the end
I must ask. Is it safe to eat a chicken that has been siting on a painted beer can in the grill? I fear that paint or something will transfer to the chicken...
Hey James Smoking Dad . I know this has nothing to do with the video but i was wonder if you had the chance to look into the all terrain Kamado Kart by Grilla Grill ? And what are your thoughts about it. Any information you may have would be great or just a video about it like what size works with what grill testing it out over different terrain loading and unloading it in vehicles and etc thanks in advance also great beer can video
Looking at their site it says: Big Green Egg - Mini, Small, Medium and Large Kamado Joe - Classic 1, 2 & 3 MiniMax and Joe jr are excluded from the list of supported models so I gather it might not sit properly
Hey James! I enjoyed getting the opportunity to speak to you on the Channel Members forum last night. I have a question that has been bugging me for some time. I have a Classic 2, and there are two positions where the heat deflectors could go. As a general rule, would you recommend higher or lower? Or are there certain cooks that do better one over the other? Thanks so much!
Likewise, great to see you virtual.y I often prefer the higher position to reduce the risk of dropping the plates into place which can cause cracks, but if you've got this down its nice having the extra space
James what size approximately was that chicken? I tried something of the sort on my Jr and it didn't fit but it was a fairly large chicken. I need to try again I think.
i don't recall the weight and i can't see the packaging clear enough in the video to make it out sorry ... it was medium. smaller won't sit on the can, much larger might be too big to fit in the jr
no i got a gasket replacement which is now back on... the old design would eventually wear out, there is a new rubber material that holds up better i am told which is what they sent me as a warranty replacement for the original one i had
@@SmokingDadBBQ Nice!!!!! I bought a Smokeware top for my Jr after seeing yours and it started to smoke between the gap of the bottom and top part, so they sent me a new one. I will be trying it tonight to see how it will work out. Thanks for the reply =)
How do you charge a meter block? I feel like I charge it forever and it doesn't help. Or do I just swap out the batteries? The manual is not clear to me
the block can run on power (the usb c plug it has) or on batteries. its not charging the batteries i don't believe, only running on hard power. so if you're batteries need replacing (usually twice a year for me) i'd replace them so you are back in business
Being that you can't make a Rotisserie on the Joe Jr this isn't a truly fair question - but nonetheless, Beercan vs Rotisserie? Because I love a Rotisserie but don't have that setup. . . Yet!
You're my go-to for Kamado cooking, thanks. However, I wish you'd put the temperature settings in your description, both for the grill and the food, and time to cook.
true, you can get those glass ones. i don't find 300f melts the can or plastic which is all tact when i remove it and the can only touches the carcas which we discard but always better to be safe than sorry
@@SmokingDadBBQ BPA plastic is lined on the inside of the can where the liquid comes into contact with the can so the aluminum doesn’t effect the taste of the liquid. BPA emits it’s chemicals as low as 70 deg C so it’s best to be safe with using a metal beer can tray. Nevertheless good video thanks👍
the joe jr is on sale often for 299... add some accessories like the SNS basket to a basic kettle and its the same price. I am not arguing they are cheap by any means, but products with a lifetime warranty often aren't the cheapest made items
I added a Joe Jr. to the backyard kitchen after watching several videos on this channel. I made this recipe, and it was spectacular. I don't have a cast-iron pan without a frypan handle, so I used a heavy-duty 9x9 baking pan. Ran at 325 for about 45 minutes and ramped it up to 375 for the last 15 minutes-ish. Dry brined chicken was tender, juicy with crispy skin, and the potatoes were perfectly cooked and crispy on the outside. My other grills have not been used since I got the Jr. I love this thing! I see a classic in the near future. This channel has been extremely helpful for Kamado cooking.
Kamado Joe should give you commissions! I just ordered my Kamado in no small part because of your channel
congrats!!! I wish lol but happy for you to join team red
Totally agree, I’m in the same boat! Team Joe
What temp do you the bbq at
I appreciate a fellow griller advocating for different charcoals for different cooks! I can't help but notice that all three of your choices, Fogo, KJBB, and JD all feature the same south American hard wood. All three are great choices but all have a similar flavor profile. That's why I typically use a north American hard wood blend for beef, pork, and more "traditional" BBQ cooks.
this is fogo super premium not fogo Quebracho like what is in KJ and JD even though they both taste different from one another... super premium is oak based and is much milder in smoke for things like poultry, fish, prime rib etc
@@SmokingDadBBQ well I'll stand corrected! I didn't know super premium had different contents. Thank you, James. You are truly a good teacher
Great Video! The last Beer can chicken I made was fantastic. I injected it with butter as well! One thing I think helps with the beer even more is taking the top completely off and adding some seasoning or aromatics to the beer.
Great tip!
What was the Pitt temp?
I've been using the Smokeware grill stacker you used in the five pound wing cook on top of the 10 inch Lodge skillet you feature here to have two levels of indirect in Jr. It works great for chicken pieces. The 10 inch Smokeware drip pan fits perfectly inside the Lodge as well. The stacked grates are unstable sitting on the Lodge so I folded up a piece of aluminum foil to the same thickness as the Lodge handle to put under the bottom grate on the heavy side. I never would have gotten to this setup without your Jr. videos and your proclivity for buying accessories.
fantastic, good setup
It would be great if you could show what vent settings you have for these cooks to help us to learn how to replicate this.
check out 07:52 where i show the vents
@@SmokingDadBBQ Thank you!
Great video ! Love the beer can chicken. Now I know it can be done on the JR. Plus, providing the size of the cast iron skillet was very useful.
Hope you enjoy
Your spatchcock and Jotisserie chickens were big winners at our house. Thanks again! Now I want to try two 5ish pound birds over beer cans on my Classic III.....no overnight dry brine or compound injection? Can do a tri-tip in the same cook?
I have an Akorn Jr. and the Joe Jr Kick Ash basket fits it just perfectly. I think it improves airflow. I get the temp to stabilize sooner, and holds it longer.
awesome, good to know it fits too
Appreciate Celsius degrees.
Cheers
Received my Joe Jr today, and this will be the first cook I'll do this weekend. Thanks for all the video's! End-goal is making good ribs at home, as they are impossible to find here (Netherlands).
congrats
I really like the approach of capturing the drippings from the meat, like the OTT chili, and I think that you've done the same with other meats, brilliant!
Glad you enjoyed it! Thanks Tom, love using one fire to kill two birds..... or in this case one bird plus potatoes lol
Thanks for this video and all of your others featuring Joe Jr. I finally took the plunge and bought one and the choice was heavily influenced by all the great information you have provided on this product. You do an amazing job breaking things down. After rib eyes to break it in I'm going to make this recipe on it.
Glad I could help!
It's the plastic liner in the beer cans melting that provides the flavour
lol you can always use glass ones if you want.... i am not eating the rib cage nor do i see any missing parts of the can when its done so i don't mind discarding the rib cage that touched the can which didn't melt
what temperature did you cook at?
EXCELLENT series of video's ! Long time BBQ / smoker with a WSM. After watching several of your videos I ordered a Joe Jr. to test the waters. First cook tonight was your Cornell Chicken. Turned out GREAT! Wife says I better be careful or I'll be doing all the cooking. Next time a little less charcoal though. I initially started with a couple handfuls and after the coals were ready, thought this isn't enough and doubled it. Wasn't needed. These things are way more fuel efficient than my Weber. I see a few after market additions soon & full sized Joe in my future. TNX.
congrats and thanks
Thank you for another great video. I too have switched from Big Green Egg to Kamado Joe based on your videos. You have been spot on with your opinions on the 2 cookers and I could not be happier about my decision. Thanks again!!
That is awesome! Congrats
Thanks for the video and tips on some off the additional accesories. Bought my jr, just waiting on improved weather…in the interim, watching all your videos.
Glad to help! Thaks for watching and congrats on your Jr
Hi James. Can Joe Jr. handle a 3 bone prime rib? With or without the bones. Thank you!
This is great. I need to try this on my RT 700 pellet grill with my lodge pan. Nice work.
Hope you enjoy
Thanks James I am looking at adding Joe Jr to or BBQ collection going over all your junior vids to get ideas. Your chicken will be first on the cooking list cheers.
Hope you enjoy
I've always wanted to do this!
thanks Sylvia
Great video James! I appreciate the IR reading on your cast iron pan because I have burned potatoes on my JR using a similar setup. I'm used to larger cookers where I can cook chicken indirect at 375-400. This video showed me this is too hot on the JR. Winter is coming and that's when I really use my JR so timing is perfect. Thanks!
awesome, hope your potatoes come out awesome next time
What's the weight of the raw chicken? I don't want to get one too big xD
I've been hesitant about purchasing a Joe jr. but your videos make a compelling case.
Now, how to convince my wife...🤔
Thank-you, cheers
Cheers for this James... was keen to see how you approached this as I've done it a couple of times on my Joe Jr - both times I've used no grid at all and dropped my chicken directly through the triangular opening in the deflector holding rack onto a pan that's been placed directly on the heat deflector. It's a bit fiddly (especially getting the hot chicken back out!), so it's obviously a trade off between that and your method here where getting the chicken in and out is easy but you can't use indirect. I've had great results with the cook using that method though!
thats a clever solution
Thanks for posting this idea. Ceramic Grill Store sells a wire product they call a Woo that holds Jr's heat deflector at the same place as the one that comes stock but doesn't have the triangle. In and out with that would be easy.
I think you have mastered the art of barbecuing meat. I would like to see you tackle seafood next.
i'm down with that
This will be our dinner tonight ! thanks,
Hope you enjoy
I just tried this and it worked great! The only issue I ran into is that my bird kept hitting the top of the dome. I used a 5lb Chicken.
its easier without a tallboy can, if the can isn't going far enough clip some bones so that the bird sits down enough so that its not touching the dome
Love your content James. I have an idea for a future video of yours. Do a test to see if a pellet tube can be used in conjunction with charcoal or not. I am thinking of loading the firebox with charcoal, removing the ash basket from the bottom, and sticking a pellet tube with lighted pellets in there. In my mind, assuming it fits, and I don't know if it will or not, using a pellet tube and not using any smoking wood should in theory produce nice consistent smoke, with the added advantage of the ability to reload the tube with pellets if needed.
Thanks. Good idea
Hey James, I noticed in some of your other videos that you prefer to cook chicken at a higher temp to get crispy skin. Do you think this would work with a beer can chicken? I make this often and it is fantastic but I find the skin is not as crispy as I would like. Thanks!
chicken always does well with higher temp. salt brining the skin helps as does pouring hot water on the skin. if you do that, hot water... dry, salt brine over night... then cook
I been makin beer can chickens for years in everything from campfires to gas grills and even an oven or two😂. They're awesome but you dont need a tall boy and you can actually drink like half the beer first. It boils so yeah full of beer will spill. I season it well including the insides and then slide it on that half can of beer put it on the heat. Good stuff qnd I really like the use of the fresh spices. 👍
Right on
Hey James, i’m going to cook a chicken using the Kamado Joe chicken stand on the Classic III. Do you have a video for this, if not any advice? I will be washing and drying the chicken and applying a dry rub the night before. So guess I’m looking for setting up of the KJC and recipe ideas for use in the chicken stand. Thanks!
Will receive my Joe jr monday, will be a nice complement to my clasic 2 and others smokers!!🔥🔥
Good choice! Congrats
Hey there! I noticed you’re not using the kick ash can. Just wondering if you have any opinion on the kick ash can. Are there any drawbacks to using it in terms of airflow or anything else I’m not thinking of?
Thanks!
You can put a small pice of tin foil as a plug to block vapor leaving the chicken…amazing flavor and moisture.
good idea
Great channel! Any idea if you can fit more than 1 beer can chicken on the Classic?
Is the cook temp. 300 or 400 degrees, and for how long…..thanks?
Another great video James! Thanks .
My pleasure!
What was the max height you can fit? You proved it's possible, but at what limit?
You just did a new video of Shawarma on 8in spike in pizza oven. Would that fit here?
Q: Do you need a cast iron skillet for smashburgers on the Jr. or would the soapstone work? thx
soapstone makes great burgers... if i could only have one extra grid it would be the soapstone. it sears, it does pizza, does smash burgers, doesn't rust etc.
@@SmokingDadBBQ Thx for the reply :)
Great new video. Love beer can chicken and it’s nice to see that it’s possible in the KJ Jr. It reminded me of a question I had re: the heat resistant gloves you are using. I picked up an identical pair a month or so ago and when I go to remove a cast iron skillet (400 degree range) from the grill, I have about 3-4 seconds to set it down to avoid being burned. I learned that the hard way. I guess I was expecting a longer period of time to handle hot things with these gloves. I was curious to know your experience?
are they the same ones made by JH Safety? thats what i got on amazon over a year ago, using the same pair no problem.
They should offer more protection than that, i carry my cast iron pans into the house... now after 30 seconds its getting warm / hot inside but this should be way more than 3-4 seconds. Only time this doesn't work is if the gloves got wet, in which case you will burn almost immediately
Yes, same brand of gloves. I wonder if they got damp somehow without me knowing it? It seemed like the weight of the cast iron skillet really shortened the time before the heat penetrated the gloves. Thanks for the reply
So if I were to do this on the classic Joe and still use the cast iron pan, do I need to use heat deflectors? I noticed you mentioned that the cast iron pan acts as a heat deflector in this video with the Joe Jr
the JR can't fit them so i have no choice, but in the classic you can get a more even heat with them so i would for sure add them
Love your channel! You have furthered my thermometer obsession! Meater probes are in my future. Did I miss the cooking temp?
Oops! My bad. 300*
Thanks so much. i love mine and use them to get close to the pin for most all my cooks
Hi all - been watching this channel for some time, now subscribed and have bought a KJ Junior. One of the things I want to do is cook bread in a cast iron Dutch Oven, probably to be bought from Amazon. Haven't been able to find out whether this D/O should be placed on the cooking grate resting directly on the fire box ring (direct heat) or with the grate resting on the accessory plate with the deflector plate in place (indirect heat) - so my questions are (1) which option - direct or indirect, for using a Dutch Oven for bread used and (2), depending on the answer, what are the dimensions of a D/O - total height + full width including the handles which will fit in a KJ Junior as the dome height/width isn't that big. Thanks - Jeff (UK)
How should I actually set up a classic for beer can chicken?
you can get away with the deflector in place which is better and can run a little hotter (400f)
James, I am about to try this cook but I have a question. Never beer butted a chicken before but have done many skillets of small potatoes, red yellow etc: What oils do you use on the potatoes to keep them from burning waiting on the chicken to finish? Do you turn them at all?
i used a little olive oil as the temps weren't too high, yes move them around / toss as you cook
what is the weight of that chicken.
hmm i don't remember, sorry
Hmmm…. Sounds like they put a microphone in the Meater probe 😆. Great solution to the height of a beer can chicken. I tried it as one of my inaugural cooks on my Joe Jr. and mine got smashed…
oh no, yes you definitely need to be creative with the grids to get it to fit as indirect won't work
Is there any worry of paint or chemicals coming off the beer can?
i wasn't but enough people have said that i might buy a stainless can made for this
Well damn. I literally just bought a Meater Block just because I kept losing connection with the Meater+ when I was checking the brisket resting in the cooler / reheating in the oven, and I thought the WiFi would help. Wish I'd known about that code.
we can email them and see if they will apply it after? worth a try
@@SmokingDadBBQ I ordered it off Amazon and got the bundle that came with the gloves because for some reason it was a few bucks cheaper than the block by itself. Just got it yesterday and pulled the little thing off the battery for it to charge the probes, but haven't set it up yet.
Just want to check which cast iron pan did you use. Your notes said 12” with link. But in the video you said 10.25”.
it’s 10.25” pan plus handles so it’s 12” total which fits in the 13” joe
Thanks. What temperature did you have it set to on direct cook. Assume quite low to avoid the potatoes burning.
I dont think you mentioned a temperature for the cook
opps, that would be helpful wouldn't it lol... 350f
Can you pull this off with the Kettle Joe?
James, maybe I missed it, but what temp was the JJ set to for this hour long cook??
300-325 is a great temp for this to start as you don't want to over do the bottom, or burn the top where the hot air is rushing out the vent ... you can bump up near the end
I must ask. Is it safe to eat a chicken that has been siting on a painted beer can in the grill? I fear that paint or something will transfer to the chicken...
Hey James Smoking Dad . I know this has nothing to do with the video but i was wonder if you had the chance to look into the all terrain Kamado Kart by Grilla Grill ? And what are your thoughts about it. Any information you may have would be great or just a video about it like what size works with what grill testing it out over different terrain loading and unloading it in vehicles and etc thanks in advance also great beer can video
Looking at their site it says:
Big Green Egg - Mini, Small, Medium and Large
Kamado Joe - Classic 1, 2 & 3
MiniMax and Joe jr are excluded from the list of supported models so I gather it might not sit properly
You forgot to put an onion in the top of the chicken to prevent the escape of vapours from the can below
not sure i have seen that before, interesting idea
Hey James! I enjoyed getting the opportunity to speak to you on the Channel Members forum last night. I have a question that has been bugging me for some time. I have a Classic 2, and there are two positions where the heat deflectors could go. As a general rule, would you recommend higher or lower? Or are there certain cooks that do better one over the other? Thanks so much!
Likewise, great to see you virtual.y I often prefer the higher position to reduce the risk of dropping the plates into place which can cause cracks, but if you've got this down its nice having the extra space
The beer really add to the flavor of that chicken? I have never tried that.
we like it
I think the only way to know if the beer can works vs a beer can rack from amazon is a blind taste test!
always down for a blind test
James what size approximately was that chicken? I tried something of the sort on my Jr and it didn't fit but it was a fairly large chicken. I need to try again I think.
i don't recall the weight and i can't see the packaging clear enough in the video to make it out sorry ... it was medium. smaller won't sit on the can, much larger might be too big to fit in the jr
What happened with the Smokeware top? Getting better results with the original top?
no i got a gasket replacement which is now back on... the old design would eventually wear out, there is a new rubber material that holds up better i am told which is what they sent me as a warranty replacement for the original one i had
@@SmokingDadBBQ Nice!!!!! I bought a Smokeware top for my Jr after seeing yours and it started to smoke between the gap of the bottom and top part, so they sent me a new one. I will be trying it tonight to see how it will work out. Thanks for the reply =)
@@noneofya2780 it’s easiest to put the ring on first then push the gasket down for a good seal
How do you charge a meter block? I feel like I charge it forever and it doesn't help. Or do I just swap out the batteries? The manual is not clear to me
the block can run on power (the usb c plug it has) or on batteries. its not charging the batteries i don't believe, only running on hard power. so if you're batteries need replacing (usually twice a year for me) i'd replace them so you are back in business
@@SmokingDadBBQ that makes more sense. Lol. It said to charge it when you 1st get it so that threw me off.
Hi James, where did you get your cast iron for this cook? It looks perfect and I haven't been able to find one in the fight size!
i got mine on amazon, i think i have or had a link to it in the description. Its this pan - amzn.to/3fqdcKE might be cheaper at a local store
I just ordered one, there on for $17 currently: www.amazon.com/gp/product/B071VT8PL8/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
@@jamess5872 thanks ! I just ordered one too
@@SmokingDadBBQ link is for the 12" pan.. in the video you say 10 & a quarter inch.. just clarifying
Thank you for your Kamado Tutorials!
Being that you can't make a Rotisserie on the Joe Jr this isn't a truly fair question - but nonetheless, Beercan vs Rotisserie? Because I love a Rotisserie but don't have that setup. . . Yet!
i prefer rotisserie hands down
Put a couple of wet paper towels under that cutting mat, and it won't slide around on you. That chicken looks perfect!
thanks
Boy I'd like to win this, I cannot justify buying another grill to my wife. Honestly a gas grill and an old BGE are not enough.
Thank you so much! Best of luck with the grill prize
You couldn't have picked a better can of beer for this, well except maybe Labatt!
hahaha cheers
I do beer can in my Joe Jr.
100%
That's a pretty big can, step-chicken 😳
haha yes a non tall boy would have worked better but we got it in there
You're my go-to for Kamado cooking, thanks. However, I wish you'd put the temperature settings in your description, both for the grill and the food, and time to cook.
Thanks for the tip! I am working on a website to document recipes in the future to make it easier
What happened to the chimney cap?
Love this channel btw ❤️
I had the old style gasket, they sent me a new one via warranty so its going back on
Merci 👍👏
cheers
Just a question though... Why would you use the junior Kamado if you would have needed more space ?
lots of people only have the jr and ask how to do it... i have more options than one person could ever need
Gosh, if I can't get fogo sp, I'll blame you.
haha
👍
thanks
Huh, no plaid?
winter is coming … plaid will be back very soon
@@SmokingDadBBQ LOL, really enjoy your videos!
Haha cheers
Hi James, I think I'm going to fire that one up! Always look forward to watching your Jr cooks! Nice job on that bc chicken.
Thanks 👍
😎
cheers
Put a damp towel under your cutting board and it won't move
100% good tip, i realized as i was recording i forgot to bring it out
I wonder how many chemicals burn off and into the chicken from the paint on the can… 🤔🤔
they were all still on the can when it came out
Burnt toxic paint smoked into my Organic Chicken
🤯
a match in heaven lol... you can always buy a glass one if you're worried about the can touching the carcass that gets discarded
Please dont use a real beer can, they are lined with plastic, typically with BPA plastic!
true, you can get those glass ones. i don't find 300f melts the can or plastic which is all tact when i remove it and the can only touches the carcas which we discard but always better to be safe than sorry
@@SmokingDadBBQ BPA plastic is lined on the inside of the can where the liquid comes into contact with the can so the aluminum doesn’t effect the taste of the liquid. BPA emits it’s chemicals as low as 70 deg C so it’s best to be safe with using a metal beer can tray. Nevertheless good video thanks👍
These kamado joes are way over priced .
the joe jr is on sale often for 299... add some accessories like the SNS basket to a basic kettle and its the same price. I am not arguing they are cheap by any means, but products with a lifetime warranty often aren't the cheapest made items
👍
thanks, cheers