James, you have started something here…. This “travelling bbq rescue” series is brilliant…. In keeping with your style it is educational and entertaining…. Love it!!….👍🏼👍🏼
I was just gong to say something very similar. I just looked in on a couple of these presentations. Nice work. Nice episode length at around 12-13 minutes. Looking forward to watching more of this series.
@@samwalker3441 if you are new here, James is fantastic… a great style of “dumbing it down “ for all levels of backyard grillers…. and brilliant “side-by-side” comparisons to help us learn and decide on new (and possibly expensive) purchases…. Thanks for the reply…
I absolutely looooooove this series James! Super helpful to fine tune skills!!!! And also we can see people with different types of cookers and you applying the appropriate method!!!!!! Keep the good work!!!!!
Love the concept here, James. I’ve watched a couple of these. If you do a season 2, I think I’d like to see more of where they start. I know RUclips celebrates shorter videos, but I think this type of series will do well to see them make their mistakes almost like a traditional TV show. I think seeing the growth will be rewarding, rather than just the results of the weekend. Still, huge swing for a RUclips show and I think you’ve got something here!
Beautiful ribs!!❤ I totally love just putting the ribs on the grate. I feel the boat works better for certain proteins and others not so much. Have great day brother! Cheers, Brad , NJ
This is a great series on how to correct common smoking problems that are just a simple change in technic based on the cooker used. There is a lot of examples out there, but you must pick the right one to follow because all technics don't work on all grills. Ribs look wonderful and I cook unwrapped too on my GE.
most have this but this one stop was an arrive in the am and hit the road right after so i couldn't fit it in.... all other episodes out already and ones to come have some more of the current version in them
Awesome video! Love the series! Massive respect to you and the sponsors! Aside from getting expert help and great company, they leave with some great gear! Hope they keep this up for season 2!
I have the Chargriller 980 (Also made by Masterbuilt, and also a gravity smoker). I mix wood chunks in the hopper with the charcoal and it works pretty good. I never thought to try it more like a offset. Small coal bed and add a split. Im going to try that. I agree the gravity smokers are a huge bang for your buck. More setup than pellet but really good results. Ill test against my LSG pellet when it shows up in a few weeks.
I love this series! I tried the double indirect method on my kamado joe for my chicken right after I saw the video. The chicken came out perfect : crispy skin and juicy meat.
Hey James, I’m loving this series! The only thing I want to say is that I’m not sure where you got the information on your graphic about smoking woods from. I saw a couple issues with it. First, it had a softwood and hardwood section, but all smoking woods are hardwood, including apple and alder. They may not be as hard physically, but they are hardwoods. Also, the graph showed hickory as having a stronger smoke flavor than mesquite. I’m not sure where that’s coming from. Mesquite has an extremely strong, butter flavor. You can use mesquite for pellets and if you’re mainly cooking with charcoal, but you want to use it sparingly. If you were cooking in an offset, definitely don’t use mesquite and expect a milder flavor than hickory. If you use all mesquite in an offset, I’d be surprised if the food came out edible.
thanks for going through the foil boat comparison. I don't think you did that before. I do direct generally but the boat sounds like a good idea if you're doing sort of a party and they are going to sit for awhile. A little dry right off the grill might not be as good later as one that's moist starting out.
You did not mention (that I noticed) but did show at the end that you scored the membrane as opposed to removing it. I feel that is an important part, as your previous experiments have shown, to include in keeping your ribs from being dry. Did Andy mention if he removes membrane or not when making his normal dry ribs? I also feel wet brining ribs overnight does not get enough mention, and yet turns out really great ribs. Great series! Thanks for all the hard work and dedication!
It would be good to see you use the brand of ribs he uses compared to the high dollar ribs just to see the outcome between the 2 products. Top quality ribs are sure to affect the outcome. The ribs looked great.
I may need to try membrane on with the double indirect and/or expander. My ribs have been all over the place on a KJ, but one major issue was over char on the bottom. The foil boat or wrap helped fix that, but this makes me think I could be missing something.
@@SmokingDadBBQ Tried ribs again today. Set smoker up for 250 deg F air temp (1 finger on bottom vent, 1st line on top), double indirect. Put ribs on after temp appeared to stabilize. Go out 30 minutes later and temp is at 275. Shut down top vent a little more. Set timer for an hour later and go out to find the KJ at 325! Rib temp is 202 deg F and I’m only 1.5 hours into a 4 hour cook.
@@SmokingDadBBQ Thank you! My wings and steak don't disappoint. On the ribs the good news is they were really tasty with a nice smoke ring, but definitely not restaurant quality. I used your hot hold trick to keep them in the oven until it was time to eat.
Would a cast iron pan directly on top of a heat deflector simulate the double indirect method? Or is it critical there is a space between the heat deflector and the 2nd deflector (cast iron pan)? How does that work?
i know this is off the topic of this video, but I wanted to ask about using the KJ grill expander to smoke a brisket. Have you ever tried this? Do you think the added height would help shield the bottom from excessive heat at higher smoke temps? Could you theoretically get better convection around the brisket since it's closer to the dome? Thanks.
I have found that the 3-2-1 method doesn't work for me with my pellet and KJ Big Joe 3. They over way over cooked to the point of being mushy. I haven't done the boat method yet. I just find that it is best to just throw out the time word in the smoking vocabulary and go by temp and feel. I also saw that you're coming to Maryland next. How about making it a two-fer. I could use help with my brisket. I haven't been able to get above good. I've used both of my smokers and can't seem to get to that "awesome" level.
It would of been great & perhaps more informative if you had of shown a clip with him using his KJ first. Prior to this did he use the KJ or something else?
I still need to try that rub, but I'm kind of afraid to, as when I made the Goldee's brisket using their rub, I had an allergic reaction to something in it, and I don't know what it was. Most of the ingredients are stuff I use all the time. May have been the turmeric, but it could be something obscure in the "extractives of paprika," "spice extractives," etc.
i am making mine from costco spices but you can always make your own lawrys and skip the tumeric Lawry’s copycat * 2 tablespoons salt * 2 teaspoons white sugar * ¾ teaspoon paprika * ¼ teaspoon ground turmeric * ¼ teaspoon onion powder * ¼ teaspoon garlic powder * ¼ teaspoon cornstarch
@@SmokingDadBBQ If Lawry's has turmeric in it I don't think turmeric is the problem, as I used to use Lawry's all the time. The rub I had a reaction to was the Goldee's Brisket Rub. Turmeric was just the only ingredient that stood out to me as one I couldn't remember if I had used or not. But there were umbrella ones like "spice extractives" and "extractives of paprika" and who knows what's in those.
My wife has a number of food allergies, and we used to get bbq all the time until there was a reaction. We think we narrowed it down to celery seed, which is in a lot of sauces and rubs (but not all). The problem is that it normally falls under "spices" on a label and is not listed separately. This is one of the main reasons I started to make my own rub, and then I found how much cheaper it is as a bonus!
Dude they sponsored these episodes and gave people like this episode a grill for taking a few days off for hosting and recording When you have a channel about cooking on something … funny thing happens that most of the people watch because they have the same thing
It must be gratifying experience. Food Network ought to sign you in! Cooking two hours wrapped in foil ain't my cup of tea. In a recent video, Tuffy Stone, the creator of the 3-2-1 method said he moved on from that method.
I have pitboss 3series electric smoker 30inch use small wood chips I smoke baby back ribs first time on my pitboss 3series electric smoker 30inch use small wood chips my baby back ribs was too dry and wasn't done my temperature is lower temperature and higher temperature and medium temperature what temperature I need to use for my pitboss 3series electric smoker 30inch use small wood chips been done ✅ and be good ribs come off bone
James, you have started something here…. This “travelling bbq rescue” series is brilliant…. In keeping with your style it is educational and entertaining…. Love it!!….👍🏼👍🏼
I was just gong to say something very similar. I just looked in on a couple of these presentations. Nice work. Nice episode length at around 12-13 minutes. Looking forward to watching more of this series.
@@samwalker3441 if you are new here, James is fantastic… a great style of “dumbing it down “ for all levels of backyard grillers…. and brilliant “side-by-side” comparisons to help us learn and decide on new (and possibly expensive) purchases…. Thanks for the reply…
@@JustGrillingandChilling. I watch his regular show from his house on occasion. I am familiar with him and his work from that angle.
The look on their faces after the first bite says it all, very authentic. Love this series, great work James!
Much appreciated
I absolutely looooooove this series James! Super helpful to fine tune skills!!!! And also we can see people with different types of cookers and you applying the appropriate method!!!!!! Keep the good work!!!!!
much appreciated
This video is just what i needed to up my rib game. My 5-year-old grandson agrees! I love this series.
What do you think - should we get him to come to NC to save your and my BBQ?
@@BehindTheFoodTV You better believe we should Al!
What a great idea!! Can't wait to watch other episodes!
Cheers from Arizona!
Love the concept here, James. I’ve watched a couple of these. If you do a season 2, I think I’d like to see more of where they start. I know RUclips celebrates shorter videos, but I think this type of series will do well to see them make their mistakes almost like a traditional TV show. I think seeing the growth will be rewarding, rather than just the results of the weekend. Still, huge swing for a RUclips show and I think you’ve got something here!
This series is genius!!! Not sure I’ve seen this type of video yet
Great solution showing them the two methods, James. I think my favorite was the one named Andy!
Another success, great work! I can't imagine all of the prep work and coordination it took to pull this off, a Herculean task to say the least!
Thanks Tom. It was a little daunting early on but once we’re together working I had a blast
This series has been pretty cool! Great video and tasty looking ribs!
Thanks a bunch!
Beautiful ribs!!❤
I totally love just putting the ribs on the grate.
I feel the boat works better for certain proteins and others not so much.
Have great day brother!
Cheers,
Brad , NJ
100% its not for everything
This is a great series on how to correct common smoking problems that are just a simple change in technic based on the cooker used. There is a lot of examples out there, but you must pick the right one to follow because all technics don't work on all grills. Ribs look wonderful and I cook unwrapped too on my GE.
Great series, James. I would like to see more compare/contrast with what the ‘rescued’ backyard chef had been doing.
most have this but this one stop was an arrive in the am and hit the road right after so i couldn't fit it in.... all other episodes out already and ones to come have some more of the current version in them
Awesome video! Love the series! Massive respect to you and the sponsors! Aside from getting expert help and great company, they leave with some great gear! Hope they keep this up for season 2!
Much appreciated! Hope so as well. I loved doing this
I love this James , if you and your family come to Orlando one day I've got you covered for a day of beer, bbq, and pool time !
Great episode, James!
I love this series, James!
Love this and I’ll be definitely tuning in for more videos!
much appreciated
Love these videos. Great job.
Thanks so much
James, great video. Very helpful. Are you saying that you do not overnight dry brine ribs and just season 1-2 hours before cook?
I have the Chargriller 980 (Also made by Masterbuilt, and also a gravity smoker). I mix wood chunks in the hopper with the charcoal and it works pretty good. I never thought to try it more like a offset. Small coal bed and add a split. Im going to try that. I agree the gravity smokers are a huge bang for your buck. More setup than pellet but really good results. Ill test against my LSG pellet when it shows up in a few weeks.
It comes out so good
Love the idea! I spotted Al W a few years ago at my local watering hole. Holler if you guys ever do a traveling masterclass!
I love this series! I tried the double indirect method on my kamado joe for my chicken right after I saw the video. The chicken came out perfect : crispy skin and juicy meat.
That is awesome! Glad they are helping
Hey James, I’m loving this series! The only thing I want to say is that I’m not sure where you got the information on your graphic about smoking woods from. I saw a couple issues with it. First, it had a softwood and hardwood section, but all smoking woods are hardwood, including apple and alder. They may not be as hard physically, but they are hardwoods. Also, the graph showed hickory as having a stronger smoke flavor than mesquite. I’m not sure where that’s coming from. Mesquite has an extremely strong, butter flavor. You can use mesquite for pellets and if you’re mainly cooking with charcoal, but you want to use it sparingly. If you were cooking in an offset, definitely don’t use mesquite and expect a milder flavor than hickory. If you use all mesquite in an offset, I’d be surprised if the food came out edible.
thanks for going through the foil boat comparison. I don't think you did that before. I do direct generally but the boat sounds like a good idea if you're doing sort of a party and they are going to sit for awhile. A little dry right off the grill might not be as good later as one that's moist starting out.
Glad it was helpful!
Love this one. Cheers 🥂
James, this ia a great adventure where you are taking us here, keep this going i say. Next time come to Europe ;-)
Rule #1: Buy Good Meat, is the most ignored rule in BBQ. Thanks for reminding us all of this most important first rule of BBQ.
You did not mention (that I noticed) but did show at the end that you scored the membrane as opposed to removing it. I feel that is an important part, as your previous experiments have shown, to include in keeping your ribs from being dry. Did Andy mention if he removes membrane or not when making his normal dry ribs? I also feel wet brining ribs overnight does not get enough mention, and yet turns out really great ribs. Great series! Thanks for all the hard work and dedication!
glad you are enjoying them... i can't remember what Andy said about removing or not hopefully he sees this and can answer here
It would be good to see you use the brand of ribs he uses compared to the high dollar ribs just to see the outcome between the 2 products.
Top quality ribs are sure to affect the outcome. The ribs looked great.
I may need to try membrane on with the double indirect and/or expander. My ribs have been all over the place on a KJ, but one major issue was over char on the bottom. The foil boat or wrap helped fix that, but this makes me think I could be missing something.
EXCELLENT !
Thank you! Cheers!
Cool series! What is your spritz for the ribs? Going to try this method on my BGE
Well, since my ribs are crap (yeah, that's me), I will give this a try. Thanks again for another great video!
If not hopefully can come your way for next season
@@SmokingDadBBQ Tried ribs again today. Set smoker up for 250 deg F air temp (1 finger on bottom vent, 1st line on top), double indirect. Put ribs on after temp appeared to stabilize. Go out 30 minutes later and temp is at 275. Shut down top vent a little more. Set timer for an hour later and go out to find the KJ at 325! Rib temp is 202 deg F and I’m only 1.5 hours into a 4 hour cook.
@@admranger you’re first in line for west coast season 2 if I can get the sponsorship help
@@SmokingDadBBQ Thank you! My wings and steak don't disappoint.
On the ribs the good news is they were really tasty with a nice smoke ring, but definitely not restaurant quality. I used your hot hold trick to keep them in the oven until it was time to eat.
Meat n bone sent ribs
Masterbuilt sent a whole 1050
Fogo gave the charcoal.
This is freaking awesome
pretty slick setup from the sponsors for sure
My social anxiety would be off the scale doing something like this lol
Would a cast iron pan directly on top of a heat deflector simulate the double indirect method? Or is it critical there is a space between the heat deflector and the 2nd deflector (cast iron pan)? How does that work?
I would love to have a cheat sheet, or a breakdown of exactly what you did for someone like myself who is a slow learner.
i know this is off the topic of this video, but I wanted to ask about using the KJ grill expander to smoke a brisket. Have you ever tried this? Do you think the added height would help shield the bottom from excessive heat at higher smoke temps? Could you theoretically get better convection around the brisket since it's closer to the dome? Thanks.
it definitely can't hurt on either objective (radiant heat to render the fat cap, and more distance from the hot fire)
im from just outside of Midland, the mark on the map is incorrect. But still cool to see
I have found that the 3-2-1 method doesn't work for me with my pellet and KJ Big Joe 3. They over way over cooked to the point of being mushy. I haven't done the boat method yet. I just find that it is best to just throw out the time word in the smoking vocabulary and go by temp and feel. I also saw that you're coming to Maryland next. How about making it a two-fer. I could use help with my brisket. I haven't been able to get above good. I've used both of my smokers and can't seem to get to that "awesome" level.
It would of been great & perhaps more informative if you had of shown a clip with him using his KJ first. Prior to this did he use the KJ or something else?
I still need to try that rub, but I'm kind of afraid to, as when I made the Goldee's brisket using their rub, I had an allergic reaction to something in it, and I don't know what it was. Most of the ingredients are stuff I use all the time. May have been the turmeric, but it could be something obscure in the "extractives of paprika," "spice extractives," etc.
i am making mine from costco spices but you can always make your own lawrys and skip the tumeric
Lawry’s copycat
* 2 tablespoons salt
* 2 teaspoons white sugar
* ¾ teaspoon paprika
* ¼ teaspoon ground turmeric
* ¼ teaspoon onion powder
* ¼ teaspoon garlic powder
* ¼ teaspoon cornstarch
@@SmokingDadBBQ If Lawry's has turmeric in it I don't think turmeric is the problem, as I used to use Lawry's all the time.
The rub I had a reaction to was the Goldee's Brisket Rub. Turmeric was just the only ingredient that stood out to me as one I couldn't remember if I had used or not. But there were umbrella ones like "spice extractives" and "extractives of paprika" and who knows what's in those.
My wife has a number of food allergies, and we used to get bbq all the time until there was a reaction. We think we narrowed it down to celery seed, which is in a lot of sauces and rubs (but not all). The problem is that it normally falls under "spices" on a label and is not listed separately. This is one of the main reasons I started to make my own rub, and then I found how much cheaper it is as a bonus!
Are we still being asked to believe that James is not a prominent member of the Kamado Joe sales team, everyone he's visited appears to own one.
Dude they sponsored these episodes and gave people like this episode a grill for taking a few days off for hosting and recording
When you have a channel about cooking on something … funny thing happens that most of the people watch because they have the same thing
@@SmokingDadBBQSo the whole trip was just a exercise in product placement.
@@chrisbenson287 tell me you have FOMO without telling me you have FOMO
It must be gratifying experience. Food Network ought to sign you in! Cooking two hours wrapped in foil ain't my cup of tea. In a recent video, Tuffy Stone, the creator of the 3-2-1 method said he moved on from that method.
I never do 321. To clarify these were in a boat but never wrapped
@@SmokingDadBBQ I realize that. Too many people who are not avid bbq-ers hear of the 321, and adopt it.
@@CoolJay77 I agree I am sure Tuffy wishes he could clarify it / take it back some if he knew how religious people would get over it lol
James im not a fan of the 321 at all.@SmokingDadBBQ
I have pitboss 3series electric smoker 30inch use small wood chips I smoke baby back ribs first time on my pitboss 3series electric smoker 30inch use small wood chips my baby back ribs was too dry and wasn't done my temperature is lower temperature and higher temperature and medium temperature what temperature I need to use for my pitboss 3series electric smoker 30inch use small wood chips been done ✅ and be good ribs come off bone
3-2-1 is a scam/myth
agree, even Tuffy wishes people didn't grab on to it so religiously as the inventor