This is the best Kamado video I've seen. I've been cooking on my BGE for years and I learned more in 20 minutes from your video than from all my practice and other learning materials. Thanks!
I needed this lesson 10 yrs ago , thankyou , I stopped using smoking wood because my family hated it , now i know what I was doing wrong , thanks gif your effort in putting this together
Could have used this video yesterday at 6 am when I couldn’t figure out how to get rid of my white smoke. 😁. Great video as always. Salutations from Salt Lake City.
I watched this back when you first posted it. Since then I've been putting my wood chunk(s) under the charcoal in the slow and sear. I also have an Akorn and have been doing the same thing. Have not had issues with the white ash tasting smoke since. Might not have a Kamado Joe but watch you regularly. Thanks for that info, it helped up my back yard game!
Wood on the bottom under the charcoal makes a lot of sense...years of smoking and I never even thought of that! Thanks for the tip...will definitely try that one next time!
Again keep it up with these videos. I smokes some beef ribs yesterday. Based on your recommendations I burying my wood under the charcoals and these were the best I've ever made. 3 years with my KJ and I had always been a bit disappointed with the smoke flavor being too strong. I will say it does take a bit more wood vs. dropping the wood on top. Not more than the 10% however. In your previous videos I always thought you out too much wood... But I get it now. It's more wood but better burn vs. less wood but dirtier burn. I've never tried smoking bourbon. Today's the day I have some wild turkey I'd like to try.
I just recently read Franklin Bbq meat smoking manifesto, and learnt so much about the difference between good and bad smoke. Great that you’re tackling this!
Great Video James, understanding the secrets of smoke took me years of try and error. I remember my first cooks which tasted like my house burnt. At this point I didn't like smoke and I started to put a lot less wood. And then started to add a little more and understanding at which point the smoke will pass from white to blue and your food getting a smooth smoke flavor. This is not so obvious! The tips you just shared will definitely help a lot of people saving those years of learning. Even though I have over 10 years of experience, I learnt something from you today. Thanks :)
This video should be the first video any kamado owner sees. I used a medium sized green egg for 8 years and thought the white smoke was the flavor smoke. Things like pulled pork and ribs came out ok, but chicken and vegetables came out bitter. My wife decided she didn't generally like smoked food, probably because I had been ruining it all those years.
Great video for a beginner. who wants to buy a kamado joe big joe 😃 in the Netherlands there is a proverb that says look before you start. thanks for posting these videos and I'll keep following you on RUclips 😀
Great info James. Yes I over smoked some chicken once, fresh wasn’t to bad but any leftovers were like licking an ashtray 🤢. Planning on Ribs & wings this weekend, so might have to watch your video on low & slow vs fast. I’ve always done 3/2/1. Just picked up another Joe Jr today, gave the first one to the kids so now I get play with one 🔥
Another great well detailed video, any chance of doing a timelapse next time you cook on the big joe showing the coals being lit to when there good to go and exactly what they should look like before you cook. Cheers.
In all seriousness, you should write a book!! (Kamado Joe - get your act together guys!) ! I’ve learned so much from you in the past months - my first cooks with the Classic 3 were mediocre (and frustrating!) - the literature sucks. One of my biggest disappointments was with Smoking Salmon - even the old KJ video (with the Classic 2) did not give me a good results (using chips). Today I learned that slow temp smoke (225°F) was the mistake - my Classic 3 wasn’t burning efficiently @ such low temp & I was using the wrong type of wood & wrong placement within the firebox .. no wonderI kept getting white apple wood smoke and a bitter taste! THANKS!
This information is incredibly useful. It's amazing how the simplest thing (lighting charcoal) has such a vast rabbit hole of information. I'd like to know more about how to control fat vaporizing with direct cooks. I did burgers direct on the joe and my eyes were burning from the insane amount of smoke. Switched to an indirect burger cook and had a much better success with it. When and how do we use fat vaporization to our advantage?
James, a great review of refined KJ cooking techniques. You are spot on about smoke. I used to have a Traeger and always rushed to get the meat on to get the benefit of the first billows of smoke. Always wondered why the end product had a bitter taste I'm surprised that you don't get more views and likes. Your videos are very high quality but if i were your director, I'd suggest reducing verbiage. As is, you are pretty much my go to guru for KJ cooking! Thank you so much for sharing your decade of KJ experience.
Really helpful tips. Also shared with my grown boys. On #10 I would love to see the test with and without pan. I was taught the pan (for BGE) for brisket and pork shoulder was required. Now you are questioning that which is great. Assume real no big difference between Joe and BGE on this tips.
I’ve had 4 eggs over the past decade. the large egg and classic 2 cook identically to each other so the advice is the same regardless of the colour on the outside. try removing the water pan next time and I think you will notice you get a better bark texture and taste
I have a classic 3 and have done a ton of cooks on it. The best resource in learning what works and doesn't is keeping a journal of ALL of your cooks. I'm always amazed at some of the small details I've forgotten. Write down everything you specifically do and regular temp intervals. I've done a few briskets with a tray and few without a tray. The key difference is if I'm going to be awake and able to check on the brisket every hour or so and give it spritzes if needed. My first overnight brisket cook, I put a tray directly underneath the brisket and filled it a pinch past halfway with water. That thing went 9 hours at about 250F without being checked and the bark was amazing and still juicy. Most of the water had evaporated by that point and the tray was just collecting drippings. My day time cooks (starting nice and early) where I'm able to check on the brisket throughout the day don't require a tray as I can spot spritz as needed. It's all about testing what works for you and what doesn't. Also, some cuts are simply going to cook different than the last time. Don't be afraid to try new things!
Great video, Thank you I have now my Kamado Joe for over 4 years I wish you I had found you in RUclips before. I have learn so much from your videos and your tips, Thanks
The biggest hurdle early on really is making the revelation that some user manuals and package recommendations are completely wrong. I made the mistake of putting a wood chunk on top of the coals, opened the lid to check my food, had a volcano from that wood chunk fully combusting and even the short time of going back inside to get a serving plate, was enough to saturate everything in bad smoke.
Great videos James...I was a pit barrel cooker fan, but you convinced me to go out last night and buy a kamado Joe 3! I am studying your videos closely so I can relearn how to smoke! Thank you!!!!
My replacement Joetisserie was to be delivered yesterday, but FedEx apparently did not feel like getting out in the rain. Had to “settle” with some filet on the BJ3. Great info on the types of smoke! Thanks!
James, I don’t have a Kamado and will be rotisserie smoke my Christmas Turkey on a cheap kettle grill. I’m thinking of adding a fist size piece of apple wood to the charcoal during the first hour only. I’m I right in my thinking? Greta videos I’ve learnt a lot watching them, as a77yt old military vet it’s not late to learn!
The most important thing here I think is giving yourself time. Every time I smoke something, I tend to give myself what I feel like is a lot more time than necessary to come up to temperature and get clean smoke, but it usually never ends up being enough and I end up rushing things somewhat to try and get dinner ready on time. EDIT: "Poultry needs the least amount of smoke out of any bird." You wanna run that one by me again James? 😁
It's interesting since when you start looking up clean smoke and the only consensus on how to get it with smoking (that I could find at least) is with traditional offset smokers and stick burning. To leave it quite open and let a lot of oxygen feed your fire and make it very clean. There seems to be no argument there (that I could find). When it gets to a variety of other things like kamado cooking, pellet cookers, etc, things get all over the place. There's a lot of science and probably pseudo-science thrown around and it's very hard to identify which people are right wrong, or both, especially when they conflict. Kamado smoking has interested me since it kind of is the opposite of the whole clean burning offset stick burning. It retains so much heat and lets a relatively low amount of smoke through. Though of course we're talking charcoal primarily with a bit of wood for flavor vs pure stick burning. This parallels with some insulated commercial units that perform pretty similarly to a kamado and likewise have a significantly lower amount of airflow as well compared to stick burning in an offset. The amazing ribs article (which I've heard the concepts repeated elsewhere as well) seems to be considered pretty reliable, so going with that it points out that at different temperatures wood lets off different compounds. The best compounds for aroma and flavor being around 600-700 degrees or so. Likewise I see a lot of mention that at these temperatures it burns up the less desirable compounds. This creates the clean blue smoke. All my horrible paraphrasing and I might be getting something wrong. So when looking at methods for kamado cookers. Like you mention about putting the wood on top it can burn too hot too fast. This seems like a stick burner, if burning wood hot enough for this clean blue smoke then it will need refueling every 30-45 min with more wood. Seems to be the one true perfect way to achieve this. So how do you get this in a Kamado smoker? Obviously one stick at the top burning hot enough would burn too fast and not infuse much smoke. So you suggest (as I've seen elsewhere) to put the wood at the bottom of the charcoal so it burns slower? This seems like it would burn at the lower temperature not reaching the height of smoke flavor/aroma compounds and producing the lower smoldering compounds. Though I see many Kamado cookers say they get clean smoke with something similar. Some suggest it's because the smoke produced from the smoldering wood at the bottom passes through the high heat burning charcoal which essentially purifies the bad compounds at cleaning up the smoke? If this is how it works then that would essentially clean up the smoke at least removed the bad compounds but wouldn't also reach the same high temp wood burning range of stick burners so though producing a good flavor might not contain all the same flavors (which seems to be consistent with people comparing the flavors, that you can get good tasting BBQ from a Kamado and a stick burner but the Kamado can't completely replicate the flavor)? I see talks of a smoking pot for Kamados as well, though it essentially does the same thing, with holes in the bottom to shoot the smoldering wood smoke downward through the hot charcoal purifying it? I'm curious of your thoughts on all this. If the stick is at the bottom and burns throughout a longer cook then it seems like it clearly can't be burning at the higher temps? Though clearly you and others can get a clean smoke from a kamado like this. There are various other examples of people using charcoal smokers with wood chunks as well, seemingly producing good BBQ as well. Though plenty I've seen have the chunks mixed in the top and sometimes in the bottom. Further people use the pellet tubes (like you demonstrate) in pellet smokers, grills etc, which seems to kick out a bunch of dirty white smoke? Though people seem to suggest it produces good BBQ flavors not bad flavors? Maybe the dirty smoke in small quantities produces good flavors then? Just not a ton of bad wood smoke? Again I don't know just trying to reconcile the information and how it's supposed to work. This is where things get confusing since the science seemingly explaining this seems to contradict some of the results. Though clearly it could just be my lack of understanding. Some dirty smoke via a pellet tube etc can add good smoke flavor if it's not overdone? So is seemingly dirty smoke run through high heat coals that seemingly clean up the smoke? Then again a stick burner is only burning clean wood smoke where the science suggest at the higher temps certain compounds that are part of BBQ flavor are only produced? Are these all just producing different flavors. A lot of BQQ purists like a variety of BBQ but swear by stick burners producing a different flavor, if so that would fit. It'd be really interesting if someone like you would do a comparison of something Kamado smoked, stick burner smoked, and pellet grill with a pellet tube smoked and see if there's a difference and what it would be. I know another youtuber did a big cook off with two offset stick burners (one regular flow and one reverse flow), a pellet grill (a high end yoder if I'm not mistaken), and a kamado joe (not sure if they used a slow roller or what gen off the top of my head) and did a big taste test with something like 50-100+ people. The stick burners were by far the highest rated, then the pellet smoker, then the Kamado. Though there really isn't many examples comparing these things and it would be interesting to get more comparisons.
Great advice here, thanks. Burying wood to heat the smoke makes so much sense, I often do it to try to make it last longer (true?), so now I have 2 reasons. And also pesticides on woods another great tip. I picked up some apple bough trimmings from an orchard nearby, and chickened out of cooking with it because I later thought of pesticides. It makes an awesome camp fire wood though! Cheers, have a great summer,
Thanks, James. You keep cranking out hit after hit with these informative videos. I learn something new with each one. I made the mistake of using too much smoking wood with my first beer can chicken. More wood equals more yummy smoke flavor, right? WRONG, I almost messed up the cook! The family didn't notice the undesirable smell on the skin, but I did. Now, I follow the 5/95 ratio of smoking wood to lump charcoal.
Oh yeah great video James and certainly agree with the tips and process considerations. Definitely had issues with proper venting as well something that I wish I would of learned earlier.
Another great informative video James! I have used your suggestion to cold smoke cheddar cheese and Redmond's ancient sea salt. My family and friends are absolutely hooked on the smoked cheddar cheese.
Great video as always. Your videos helped shorten my learning curve over the last year with the Joe Jr. Maybe a potential video. Grilling over direct heat with the Jr for like flank steak. I just cannot seem to get it right. Either too hot and getting quick color or too low and takes forever for thinner cuts. Usually put the grate on the deflector plate holder, but also tried the grate on the ceramics.
Trying to psych myself up for cooking beef plate ribs over a year since my last cook on a kamado. Great stuff as always Dad. Also, how are you able to speak of the wind picking up and it responding (7:15) and then subsequently dying down as you say starting at 7:32? Are you some sort of sorcerer as well? Incredible! 😂 (if it's just video editing, I don't want to know. I want to stay amazed 😉)
Best informative series on Kamado cooking. Thanks for the regular video updates. So much good information. What part of Canada are you in? I lived in Calgary for a few years, now back in Texas. Loved it there though.
Hey James, love your videos which have ended up in a Joe Junior and a Classic III for me (although I sometimes think about the missed opportunity to buy the Big Joe) ;) Just a question regarding the „smoke management“ when using wood chunks. I usually start the fire, let the Joe heat up (dome hand test) and before adding the other parts I usually add the wood chunks (although I also sometimes put some under the coals before starting the fire). That being said: I get clean blue smoke when smoking between 110-150°C for at least approx. 1h.. After that I‘m not able to see any smoke or at least smell smoke anymore. When opening the Joe for e.g. having a look at the food I recognize that after that the smoke starts again. After a lets say 6h BBQ session I sometimes still can find some wood chunks left. For me this is an indicator that the chunks don‘t get enough air to combust?! Did you also had similar situations and if yes - how can this be solved?
Thanks for all the awesome videos. You're single handedly responsible for accelerating my kamado learning curve drastically! You've also convinced me that I need to pick up a Joe Jr. to complement my Big Joe 3. But seeing how the Jr still is on older technology than the 3-series, I was wondering if you had any idea if we can expect an upgraded version of the Joe Jr. at any point, or if I might as well spring for the old joe jr ?
I inherited a black classic 1 from a very long time ago and personally I'd say it's a more than sufficient product but it depends on how much you like to use accessories beyond the smoker itself because it takes a bit of improvisation to set up combos like the heat deflectors with the slo-roller and a drip pan for example
Thanks for this extensive video James. I do have a few remarks and questions; 1) You need to make a new Set-and-forget video, since you changed your settings. The problems you described are exactly what I've been running into; wind changing the temperature. 2) Is there even a thing as clean smoke? Maybe it's just bad smoke, or horrific smoke :P 3) Yesterday I made chuck roast burnt ends, buried the smoking wood under the charcoal as you recommend. But, after a few hours, I increased the temperature from 106 C to 130 C. (I had a time schedule to sort of keep) Suddenly there was white smoke coming out of the top vent. Should I've been worried? I have had this before, and the cook was great... no bad smoke taste whatsoever.
Good info! Correct, white or too much smoke will make your food taste horrible. One time I put chicken on too soon and although the food looked amazing the taste was horrible with a gas like aftertaste, aka white smoke bitter flavor. Thanks for helping everyone understand this.
I typically use a fan controller to ramp up my temps quicker on a low and slow cook. I typically have wood buried through the coal but I then put a couple pieces right on the fire after my starter cube goes out and so I have wood smoking away as the fan controller is ramping the temp up. I also have the heat deflectors on too. Should I be waiting until the Kamado is fully up to temp before I throw the wood on the fire and put the deflectors in? I’m always worried if I don’t have the deflectors down as the fan controller is working that it will overshoot the temps
Sometimes I watch these videos … and it actually puts me off the Kommado grills ! Smoking woods smoke ? Who knew ? 😂 I’ve used a Weber Genesis all my life and never had a single problem! Why bother with the complexities of these things …
lol 😂 I think you answered it right there (using a Weber all my life). you’ll be fine, it’s no more complicated… two vents and that’s it. this is something though most people new to cooking with charcoal or who get a smoker and go heavy on smoke and don’t like the results
Hi James! I love your content and I'm excited to start on my Kamado journey soon (Kamado Big Joe 3). If I could ask for a small favor: Would you mind also mentioning the converted Celsius degrees in your videos? Right now I'll need to exit the video and convert myself or remember when on the road and listening. Much appreciated!
This is a great video, since BBQ is all about smoke. Have you ever done a cook test between Joe Jr. vs. Big Joe, cooking side by to to see how the size of the cook chamber affects flavors, be it smoke flavors or otherwise. It does seem to me that fumes emitted by the meat in a smaller chamber, as combined with the wood smoke might result in a varied flavor.
Great content! I have the first Gen Kamado Joe. What do you think about smoking the wood chunks for the first hour at 275 and then dropping the temp down to 225 after smoking chunks are burnt off? Would this achieve the good smoke while still maintaining a slow low temp cook?
Thank-you for a great video, it addressed my major question how to get a clean smoke. I think my mistake is not letting the coals getting hot enough and burn clean. My one question is it possible to have too much charcoal? My thought process is some coals are burning hot but the others are just getting going hence the white smoke. I have a Komado Classic III and looking to smoke a Turkey . How would I gauge how much too use ? Thank - you again
I have the Big Joe 1. I always throw my wood chunks in and wait for them to combust. After 1-5 minutes I'll get the thin blue smoke and it'll last all day.
Can you also do a video on pellet smoker? The tube you put inside the grill to create the white smoke which you said is good for short cooks for bourbon…etc?
2:37 i just cut down my peach, and made smoking chunks. I get white smoke, but it taste good and meat also fills with good peach taste smoke is white thick in the begining, and then its becoming more transparent with time. Never saw blue smoke, its always white..
James, what is your opinion of the wood chunks that Weber, BGE, and Western BBQ have out there? All the same? I’m sure there are other brands out there, maybe a good video idea, the woods chunks from Amazon and Lowe’s/Home depots taste test. Hard for me to search out someone doing smoking wood local and have to buy at stores always:
i found a local farm i like so i order them because i like the size, and the type of wood (peach and oak). The weber ones are ok but some of the chunks are a little small and almost too dry sometimes to even smell the wood. haven't tried BGE's wood
Hey James, such a wonderful and informative video! I just have one question regarding the Charcoal lighting process! So would I have to wait for all of the charcoal in my kamado to ash over and start to burn clean or would I just have to wait for the couple chunks that I initially light to ash over and burn clean? Maybe that’s a dumb question but I’m really wondering! Thank for your content James!
Hi, what about a smoke box for wood chips? Wouldn’t that be better when using wood chips on the Kamado rather than throwing them straight onto the coal?
Hey James great video as always about to throw some baby backs on my Vision kamado grill and this video was on time haven’t graduated to the big joe yet but it’s s coming. Question: can wood go bad I’ve had some chunks of wood for about 2 years now and my food don’t taste bad they just all taste the same I made a brisket a pork butt and ribs all at different times that to me all tasted the same? Lol so confused
wood doesn't go bad but it can dry out to the point where it might not be giving off much smoke flavour between your varieties. Try soaking one over night and then let it sit for a few days to see if a little more moisture content helps ... you don't want to throw the wet wood on the fire, but doing this might help the wood have a little more internal humidity
Hahaha "open bush fire"...Great Video James thanks for all the tips and reminders. One thought around charcoal taste and smoking though - I let my charcoal burn in WELL, usually about an hour because someone here is almost phobic about charcoal taste. Getting a good start is clearly the key (BTW Big Block wins in the half dozen charcoals I've tried for the least taste). Now if I want to bury the smoking wood that probably isn't going to work for a good hours worth of burn in, is it? By the time the burn in is complete the smoking wood is going to be gone?
Great tips! I’ll take them with me to tomorrow’s grill 😉 I know you’re not a fan of chips, but I want to try the bag I bought before learning about the pros and cons. Is it possible to improve the results of chips by putting them in a smoker box at the bottom of the fire? To mimic what you do with chunks?
Damn it... I found this channel and now I want a KJ Classic III... but I don't have a backyard, nor even a house... I live in a 50sqm rented flat... darn it.
Good video! Learned something new. How about cold smoking. I use a steel ring with very small grinded wood pieces almost sawdust. Put an bucket of ice with the salmon under the dome. And light the cold smoker ring with sawdust. Giving your famous white smoke. But tastes great. Sounds like a contradiction to your advice. What is your view on cold smoking?
I also contracted that in step 2 where short durations and different foods respond differently. if you cold smoked chicken for hours and then cooked it, the taste would be bitter. same with cold smoked bourbon… 15min is often enough. something like smoked nuts needs heavy smoke for it to even be perceptible so I say go for it when it’s intentional as part of your plan.
Must watch KJ videos:
KJ 101 (start here) - ruclips.net/video/x3nvkwmwuFw/видео.html
Top 10 KJ beginner mistakes - ruclips.net/video/gdcaOjQt_I0/видео.html
Dome alignment issue? - ruclips.net/video/qWM6mFkfnmI/видео.html
Top 5 KJ maintenance tips - ruclips.net/video/gphUQFW6uIo/видео.html
Don’t buy these accessories - ruclips.net/video/ORcbo6fTHmk/видео.html
Smoke wood secret - ruclips.net/video/2qtHrFjWY1U/видео.html
First 5 cooks for a new owner - ruclips.net/video/JA84ZvYL47Y/видео.html
This is the best Kamado video I've seen. I've been cooking on my BGE for years and I learned more in 20 minutes from your video than from all my practice and other learning materials. Thanks!
Wow, thank you! So glad to have been some help
I needed this lesson 10 yrs ago , thankyou , I stopped using smoking wood because my family hated it , now i know what I was doing wrong , thanks gif your effort in putting this together
Great video. Always wondered about how much wood to use and where to place it.
Could have used this video yesterday at 6 am when I couldn’t figure out how to get rid of my white smoke. 😁. Great video as always. Salutations from Salt Lake City.
hahaha sorry it wasn't sooner. Glad I could help!
I watched this back when you first posted it. Since then I've been putting my wood chunk(s) under the charcoal in the slow and sear. I also have an Akorn and have been doing the same thing. Have not had issues with the white ash tasting smoke since. Might not have a Kamado Joe but watch you regularly. Thanks for that info, it helped up my back yard game!
right on, cheers
I've had a komado Joe for 2 years and today was the first time I noticed blue smoke.
Right on
Wood on the bottom under the charcoal makes a lot of sense...years of smoking and I never even thought of that! Thanks for the tip...will definitely try that one next time!
Thanks Tim, let me know what you think
Again keep it up with these videos. I smokes some beef ribs yesterday. Based on your recommendations I burying my wood under the charcoals and these were the best I've ever made. 3 years with my KJ and I had always been a bit disappointed with the smoke flavor being too strong. I will say it does take a bit more wood vs. dropping the wood on top. Not more than the 10% however. In your previous videos I always thought you out too much wood... But I get it now. It's more wood but better burn vs. less wood but dirtier burn.
I've never tried smoking bourbon. Today's the day I have some wild turkey I'd like to try.
Cheers to that, thanks
I took your advice and bought Jealous Devil charcoal and it makes a huge difference in heat and taste. Thank you.
Rock on!
I just recently read Franklin Bbq meat smoking manifesto, and learnt so much about the difference between good and bad smoke. Great that you’re tackling this!
thanks
Great Video James, understanding the secrets of smoke took me years of try and error. I remember my first cooks which tasted like my house burnt. At this point I didn't like smoke and I started to put a lot less wood. And then started to add a little more and understanding at which point the smoke will pass from white to blue and your food getting a smooth smoke flavor. This is not so obvious! The tips you just shared will definitely help a lot of people saving those years of learning. Even though I have over 10 years of experience, I learnt something from you today. Thanks :)
thanks so much, i am always learning too
I paid close attention to my smoke profile after watching this video. Ribs arex way better. Thanks
Glad to help
This video should be the first video any kamado owner sees. I used a medium sized green egg for 8 years and thought the white smoke was the flavor smoke. Things like pulled pork and ribs came out ok, but chicken and vegetables came out bitter. My wife decided she didn't generally like smoked food, probably because I had been ruining it all those years.
thank-you, cheers
Great video for a beginner. who wants to buy a kamado joe big joe 😃
in the Netherlands there is a proverb that says look before you start. thanks for posting these videos and I'll keep following you on RUclips 😀
thanks so much! Good luck with your research, the big joe is my personal favourite model
Thank you for this information! Keep going like this, I absolutely love your channel :)
Thank you so much!
Great info James. Yes I over smoked some chicken once, fresh wasn’t to bad but any leftovers were like licking an ashtray 🤢. Planning on Ribs & wings this weekend, so might have to watch your video on low & slow vs fast. I’ve always done 3/2/1. Just picked up another Joe Jr today, gave the first one to the kids so now I get play with one 🔥
You got that right! so easy to over do it. congrats on the new jr
I want to buy a Kamado for my new house Since than I am watching all your videos ! They are great ! Thanks for the great content ☺️
Glad you like them!
Another great well detailed video, any chance of doing a timelapse next time you cook on the big joe showing the coals being lit to when there good to go and exactly what they should look like before you cook. Cheers.
good idea, will do
In all seriousness, you should write a book!! (Kamado Joe - get your act together guys!) ! I’ve learned so much from you in the past months - my first cooks with the Classic 3 were mediocre (and frustrating!) - the literature sucks. One of my biggest disappointments was with Smoking Salmon - even the old KJ video (with the Classic 2) did not give me a good results (using chips). Today I learned that slow temp smoke (225°F) was the mistake - my Classic 3 wasn’t burning efficiently @ such low temp & I was using the wrong type of wood & wrong placement within the firebox .. no wonderI kept getting white apple wood smoke and a bitter taste! THANKS!
thanks, i hope to someday ... glad to help
This information is incredibly useful. It's amazing how the simplest thing (lighting charcoal) has such a vast rabbit hole of information.
I'd like to know more about how to control fat vaporizing with direct cooks. I did burgers direct on the joe and my eyes were burning from the insane amount of smoke. Switched to an indirect burger cook and had a much better success with it. When and how do we use fat vaporization to our advantage?
great suggestion, will add that to my to do list
#4 is my problem, LOL And I didn't know it until this video. Will alter my methods! Thanks again James!!!
Happy to help! cheers
Those are brilliant tips... Answered all the questions that have been bugging me for years.. Watching it for the 3rd time... Thanks..
glad to help. thanks
James, a great review of refined KJ cooking techniques. You are spot on about smoke. I used to have a Traeger and always rushed to get the meat on to get the benefit of the first billows of smoke. Always wondered why the end product had a bitter taste I'm surprised that you don't get more views and likes. Your videos are very high quality but if i were your director, I'd suggest reducing verbiage. As is, you are pretty much my go to guru for KJ cooking! Thank you so much for sharing your decade of KJ experience.
thanks so much Tom, appreciate the directing tips too
Really helpful tips. Also shared with my grown boys. On #10 I would love to see the test with and without pan. I was taught the pan (for BGE) for brisket and pork shoulder was required. Now you are questioning that which is great. Assume real no big difference between Joe and BGE on this tips.
I’ve had 4 eggs over the past decade. the large egg and classic 2 cook identically to each other so the advice is the same regardless of the colour on the outside.
try removing the water pan next time and I think you will notice you get a better bark texture and taste
I have a classic 3 and have done a ton of cooks on it. The best resource in learning what works and doesn't is keeping a journal of ALL of your cooks. I'm always amazed at some of the small details I've forgotten. Write down everything you specifically do and regular temp intervals.
I've done a few briskets with a tray and few without a tray. The key difference is if I'm going to be awake and able to check on the brisket every hour or so and give it spritzes if needed. My first overnight brisket cook, I put a tray directly underneath the brisket and filled it a pinch past halfway with water. That thing went 9 hours at about 250F without being checked and the bark was amazing and still juicy. Most of the water had evaporated by that point and the tray was just collecting drippings. My day time cooks (starting nice and early) where I'm able to check on the brisket throughout the day don't require a tray as I can spot spritz as needed.
It's all about testing what works for you and what doesn't. Also, some cuts are simply going to cook different than the last time.
Don't be afraid to try new things!
U are the man james hahaha u don’t know how many smokes I’ve done in just 2 months pork shoulder, brisquet and so many things
thats awesome, cheers
This channel is so addictive I only watch this awesome
haha thank-you
Great video, Thank you I have now my Kamado Joe for over 4 years I wish you I had found you in RUclips before. I have learn so much from your videos and your tips, Thanks
Glad I could help!
The biggest hurdle early on really is making the revelation that some user manuals and package recommendations are completely wrong.
I made the mistake of putting a wood chunk on top of the coals, opened the lid to check my food, had a volcano from that wood chunk fully combusting and even the short time of going back inside to get a serving plate, was enough to saturate everything in bad smoke.
its either inferno or creosote when placing chunks on top
Great tips and reminders on creating a clean and pure smoke! Awesome job!
Thank you! Cheers!
This is a great video! Gives me lots of places to start upping my game. Have you used a Broil King Keg? Any difference? Thanks again
Great videos James...I was a pit barrel cooker fan, but you convinced me to go out last night and buy a kamado Joe 3! I am studying your videos closely so I can relearn how to smoke! Thank you!!!!
congratulations
My replacement Joetisserie was to be delivered yesterday, but FedEx apparently did not feel like getting out in the rain. Had to “settle” with some filet on the BJ3. Great info on the types of smoke! Thanks!
Oh no! hope you get it soon
These are great tips!
Learned so much in such a short vid. Great stuff, keep it up.
You earned that sub.
thanks 🙏
James, I don’t have a Kamado and will be rotisserie smoke my Christmas Turkey on a cheap kettle grill. I’m thinking of adding a fist size piece of apple wood to the charcoal during the first hour only. I’m I right in my thinking?
Greta videos I’ve learnt a lot watching them, as a77yt old military vet it’s not late to learn!
thanks, cheers Roger and thanks for your service
This is some great info, as always! That blue smoke is key!!!
You got that right!
Putting the wood under the coals really made a difference for me
awesome
Thanks for publishing this. It has helped me be more consistent with my smoke.
glad it helps
The most important thing here I think is giving yourself time. Every time I smoke something, I tend to give myself what I feel like is a lot more time than necessary to come up to temperature and get clean smoke, but it usually never ends up being enough and I end up rushing things somewhat to try and get dinner ready on time.
EDIT: "Poultry needs the least amount of smoke out of any bird." You wanna run that one by me again James? 😁
hahaha i must have meant least about of smoke of any protein lol
@@SmokingDadBBQ Tame compared to when I put my foot in my mouth 😊
Smoke is bbq⭐️👌🏾 well done on your time on this one James
thanks so much, cheers
It's interesting since when you start looking up clean smoke and the only consensus on how to get it with smoking (that I could find at least) is with traditional offset smokers and stick burning. To leave it quite open and let a lot of oxygen feed your fire and make it very clean. There seems to be no argument there (that I could find). When it gets to a variety of other things like kamado cooking, pellet cookers, etc, things get all over the place. There's a lot of science and probably pseudo-science thrown around and it's very hard to identify which people are right wrong, or both, especially when they conflict.
Kamado smoking has interested me since it kind of is the opposite of the whole clean burning offset stick burning. It retains so much heat and lets a relatively low amount of smoke through. Though of course we're talking charcoal primarily with a bit of wood for flavor vs pure stick burning. This parallels with some insulated commercial units that perform pretty similarly to a kamado and likewise have a significantly lower amount of airflow as well compared to stick burning in an offset.
The amazing ribs article (which I've heard the concepts repeated elsewhere as well) seems to be considered pretty reliable, so going with that it points out that at different temperatures wood lets off different compounds. The best compounds for aroma and flavor being around 600-700 degrees or so. Likewise I see a lot of mention that at these temperatures it burns up the less desirable compounds. This creates the clean blue smoke. All my horrible paraphrasing and I might be getting something wrong.
So when looking at methods for kamado cookers. Like you mention about putting the wood on top it can burn too hot too fast. This seems like a stick burner, if burning wood hot enough for this clean blue smoke then it will need refueling every 30-45 min with more wood. Seems to be the one true perfect way to achieve this. So how do you get this in a Kamado smoker? Obviously one stick at the top burning hot enough would burn too fast and not infuse much smoke. So you suggest (as I've seen elsewhere) to put the wood at the bottom of the charcoal so it burns slower? This seems like it would burn at the lower temperature not reaching the height of smoke flavor/aroma compounds and producing the lower smoldering compounds. Though I see many Kamado cookers say they get clean smoke with something similar. Some suggest it's because the smoke produced from the smoldering wood at the bottom passes through the high heat burning charcoal which essentially purifies the bad compounds at cleaning up the smoke? If this is how it works then that would essentially clean up the smoke at least removed the bad compounds but wouldn't also reach the same high temp wood burning range of stick burners so though producing a good flavor might not contain all the same flavors (which seems to be consistent with people comparing the flavors, that you can get good tasting BBQ from a Kamado and a stick burner but the Kamado can't completely replicate the flavor)? I see talks of a smoking pot for Kamados as well, though it essentially does the same thing, with holes in the bottom to shoot the smoldering wood smoke downward through the hot charcoal purifying it?
I'm curious of your thoughts on all this. If the stick is at the bottom and burns throughout a longer cook then it seems like it clearly can't be burning at the higher temps? Though clearly you and others can get a clean smoke from a kamado like this.
There are various other examples of people using charcoal smokers with wood chunks as well, seemingly producing good BBQ as well. Though plenty I've seen have the chunks mixed in the top and sometimes in the bottom. Further people use the pellet tubes (like you demonstrate) in pellet smokers, grills etc, which seems to kick out a bunch of dirty white smoke? Though people seem to suggest it produces good BBQ flavors not bad flavors? Maybe the dirty smoke in small quantities produces good flavors then? Just not a ton of bad wood smoke? Again I don't know just trying to reconcile the information and how it's supposed to work.
This is where things get confusing since the science seemingly explaining this seems to contradict some of the results. Though clearly it could just be my lack of understanding. Some dirty smoke via a pellet tube etc can add good smoke flavor if it's not overdone? So is seemingly dirty smoke run through high heat coals that seemingly clean up the smoke? Then again a stick burner is only burning clean wood smoke where the science suggest at the higher temps certain compounds that are part of BBQ flavor are only produced? Are these all just producing different flavors. A lot of BQQ purists like a variety of BBQ but swear by stick burners producing a different flavor, if so that would fit. It'd be really interesting if someone like you would do a comparison of something Kamado smoked, stick burner smoked, and pellet grill with a pellet tube smoked and see if there's a difference and what it would be. I know another youtuber did a big cook off with two offset stick burners (one regular flow and one reverse flow), a pellet grill (a high end yoder if I'm not mistaken), and a kamado joe (not sure if they used a slow roller or what gen off the top of my head) and did a big taste test with something like 50-100+ people. The stick burners were by far the highest rated, then the pellet smoker, then the Kamado. Though there really isn't many examples comparing these things and it would be interesting to get more comparisons.
i do plan to try the smoke pot device soon
Yet again great and informative video, keep up the good work James 👍🏻🔥
Appreciate it! thanks
Great advice here, thanks. Burying wood to heat the smoke makes so much sense, I often do it to try to make it last longer (true?), so now I have 2 reasons. And also pesticides on woods another great tip. I picked up some apple bough trimmings from an orchard nearby, and chickened out of cooking with it because I later thought of pesticides. It makes an awesome camp fire wood though! Cheers, have a great summer,
Glad it was helpful! Cheers
Thanks, James. You keep cranking out hit after hit with these informative videos. I learn something new with each one. I made the mistake of using too much smoking wood with my first beer can chicken. More wood equals more yummy smoke flavor, right? WRONG, I almost messed up the cook! The family didn't notice the undesirable smell on the skin, but I did. Now, I follow the 5/95 ratio of smoking wood to lump charcoal.
thanks so much David... we all learn these things it seems lol
Oh yeah great video James and certainly agree with the tips and process considerations. Definitely had issues with proper venting as well something that I wish I would of learned earlier.
100% with you there
Thanks for the great advice James. Greeting from Africa, Love the channel.
welcome. cheers
Great explanation, thanks man !
My smoke game just improved !
Glad it helped!
Makers Mark! My man!
Cheers
Another great informative video James! I have used your suggestion to cold smoke cheddar cheese and Redmond's ancient sea salt. My family and friends are absolutely hooked on the smoked cheddar cheese.
awesome thanks 🙏
This video was extremely helpful James!
thank-you, cheers
Awesome, informative, and well worth the watch! Thanks!!
Glad it was helpful!
Nice vids every week and just a plug that Costco has KJ on sale for fathersday
Thanks for the info
Great video as always. Your videos helped shorten my learning curve over the last year with the Joe Jr.
Maybe a potential video. Grilling over direct heat with the Jr for like flank steak. I just cannot seem to get it right. Either too hot and getting quick color or too low and takes forever for thinner cuts. Usually put the grate on the deflector plate holder, but also tried the grate on the ceramics.
Great suggestion!
I've seen multiple blind taste tests where the consensus low and slow preference on flavor was wood on top rated than on bottom
On a Kamado grill?
Great video, lots of useful tips here!
thanks!
Trying to psych myself up for cooking beef plate ribs over a year since my last cook on a kamado. Great stuff as always Dad.
Also, how are you able to speak of the wind picking up and it responding (7:15) and then subsequently dying down as you say starting at 7:32? Are you some sort of sorcerer as well? Incredible! 😂
(if it's just video editing, I don't want to know. I want to stay amazed 😉)
hahahaha perfect timing or what
Best informative series on Kamado cooking. Thanks for the regular video updates. So much good information. What part of Canada are you in? I lived in Calgary for a few years, now back in Texas. Loved it there though.
Thank you so much. In ON just about 1hr outside Toronto
Excellent tutorial, some great advise here. Thanks James!
thanks 🙏
Hey James, love your videos which have ended up in a Joe Junior and a Classic III for me (although I sometimes think about the missed opportunity to buy the Big Joe) ;)
Just a question regarding the „smoke management“ when using wood chunks.
I usually start the fire, let the Joe heat up (dome hand test) and before adding the other parts I usually add the wood chunks (although I also sometimes put some under the coals before starting the fire).
That being said: I get clean blue smoke when smoking between 110-150°C for at least approx. 1h.. After that I‘m not able to see any smoke or at least smell smoke anymore.
When opening the Joe for e.g. having a look at the food I recognize that after that the smoke starts again.
After a lets say 6h BBQ session I sometimes still can find some wood chunks left.
For me this is an indicator that the chunks don‘t get enough air to combust?!
Did you also had similar situations and if yes - how can this be solved?
Thanks for all the awesome videos. You're single handedly responsible for accelerating my kamado learning curve drastically! You've also convinced me that I need to pick up a Joe Jr. to complement my Big Joe 3. But seeing how the Jr still is on older technology than the 3-series, I was wondering if you had any idea if we can expect an upgraded version of the Joe Jr. at any point, or if I might as well spring for the old joe jr ?
Glad to help! Sadly i don't have any inside info on the product roadmap
I inherited a black classic 1 from a very long time ago and personally I'd say it's a more than sufficient product but it depends on how much you like to use accessories beyond the smoker itself because it takes a bit of improvisation to set up combos like the heat deflectors with the slo-roller and a drip pan for example
Thanks for this extensive video James.
I do have a few remarks and questions;
1) You need to make a new Set-and-forget video, since you changed your settings.
The problems you described are exactly what I've been running into; wind changing the temperature.
2) Is there even a thing as clean smoke? Maybe it's just bad smoke, or horrific smoke :P
3) Yesterday I made chuck roast burnt ends, buried the smoking wood under the charcoal as you recommend.
But, after a few hours, I increased the temperature from 106 C to 130 C. (I had a time schedule to sort of keep)
Suddenly there was white smoke coming out of the top vent.
Should I've been worried? I have had this before, and the cook was great... no bad smoke taste whatsoever.
i will update that one, part of that i added into this one - ruclips.net/video/x3nvkwmwuFw/видео.html
Great video!! I bet you wouldn’t have anything nice to say about snaking a weber.
I tried it in the Kamado. It works better in the Weber than it does here
@@SmokingDadBBQ coals ignite throughout the entire cook. Makes me think twice
Good info! Correct, white or too much smoke will make your food taste horrible. One time I put chicken on too soon and although the food looked amazing the taste was horrible with a gas like aftertaste, aka white smoke bitter flavor. Thanks for helping everyone understand this.
Very true! happy to help
I typically use a fan controller to ramp up my temps quicker on a low and slow cook. I typically have wood buried through the coal but I then put a couple pieces right on the fire after my starter cube goes out and so I have wood smoking away as the fan controller is ramping the temp up. I also have the heat deflectors on too. Should I be waiting until the Kamado is fully up to temp before I throw the wood on the fire and put the deflectors in? I’m always worried if I don’t have the deflectors down as the fan controller is working that it will overshoot the temps
Can I ask why the pellet tube would not eventually start giving off blue smoke?
Awesome video and very informative. Thank you.
Glad it was helpful!
Wow just the question I was wondering about first time using my komado today (FYI I did cure it last night)
awesome, enjoy
Sometimes I watch these videos … and it actually puts me off the Kommado grills !
Smoking woods smoke ? Who knew ? 😂
I’ve used a Weber Genesis all my life and never had a single problem! Why bother with the complexities of these things …
lol 😂 I think you answered it right there (using a Weber all my life). you’ll be fine, it’s no more complicated… two vents and that’s it.
this is something though most people new to cooking with charcoal or who get a smoker and go heavy on smoke and don’t like the results
@@SmokingDadBBQ thanks for replying ! 👍 warmest regards
Great video, very informative!
Thank you!
Hi James! I love your content and I'm excited to start on my Kamado journey soon (Kamado Big Joe 3).
If I could ask for a small favor: Would you mind also mentioning the converted Celsius degrees in your videos? Right now I'll need to exit the video and convert myself or remember when on the road and listening. Much appreciated!
thanks, will do... i try to remember to do that on all new ones but will keep trying to not forget
This is a great video, since BBQ is all about smoke. Have you ever done a cook test between Joe Jr. vs. Big Joe, cooking side by to to see how the size of the cook chamber affects flavors,
be it smoke flavors or otherwise. It does seem to me that fumes emitted by the meat in a smaller chamber, as combined with the wood smoke might result in a varied flavor.
Great suggestion!
Always good and through information 👍
Thank-you, cheers
Have you tried a pit barrel smoker? I would love to see you use a pit barrel smoker on one of your videos and hear your thoughts.
they are lots of fun... will see if i can sneak one in
Great content! I have the first Gen Kamado Joe. What do you think about smoking the wood chunks for the first hour at 275 and then dropping the temp down to 225 after smoking chunks are burnt off? Would this achieve the good smoke while still maintaining a slow low temp cook?
Thank-you for a great video, it addressed my major question how to get a clean smoke. I think my mistake is not letting the coals getting hot enough and burn clean. My one question is it possible to have too much charcoal? My thought process is some coals are burning hot but the others are just getting going hence the white smoke. I have a Komado Classic III and looking to smoke a Turkey . How would I gauge how much too use ? Thank - you again
Thanks for sharing! very helpful!
Thanks for watching!
I have the Big Joe 1. I always throw my wood chunks in and wait for them to combust. After 1-5 minutes I'll get the thin blue smoke and it'll last all day.
perfect
Great video, subscribed! I'm going to go park a boat.
hahahah perfect
Can you also do a video on pellet smoker? The tube you put inside the grill to create the white smoke which you said is good for short cooks for bourbon…etc?
here you go - ruclips.net/video/71teQWySVts/видео.html
Thanks for the tips!
Happy to help!
Awesome Video. Thank you so much !!!
cheers
Great episode, 👍
thanks
Hum, but that log in the Big Joe @15:45 underneath charcoal was not 95% - 5%...you think? Looks like 25-75 or 33-66% no?
2:37 i just cut down my peach, and made smoking chunks. I get white smoke, but it taste good and meat also fills with good peach taste smoke is white thick in the begining, and then its becoming more transparent with time. Never saw blue smoke, its always white..
i do like peach as well..... blue is often used to describe transparent vs. thick and billowy
Great video, but I hope you picked up those discarded note cards!
I did! its my yard, dont want those littered all over
James, what is your opinion of the wood chunks that Weber, BGE, and Western BBQ have out there? All the same? I’m sure there are other brands out there, maybe a good video idea, the woods chunks from Amazon and Lowe’s/Home depots taste test. Hard for me to search out someone doing smoking wood local and have to buy at stores always:
i found a local farm i like so i order them because i like the size, and the type of wood (peach and oak). The weber ones are ok but some of the chunks are a little small and almost too dry sometimes to even smell the wood. haven't tried BGE's wood
Didn’t know you were also an air bender 😂 @7:25
haha that is funny how the trees lined up with the talk track
Thanks for the great videos. When do you get to use that pool in Canada or do you skate on it?
hahaha two nice weeks in july, otherwise skating 😊
Can you tryout Weber Smokey mountain and compare with Kamado Joe. Would make interesting comparison since it is lot cheaper.
sure, will try to line one up
@@SmokingDadBBQ Thanks for replying to my comments. Look forward to this.
Hey James, such a wonderful and informative video! I just have one question regarding the Charcoal lighting process! So would I have to wait for all of the charcoal in my kamado to ash over and start to burn clean or would I just have to wait for the couple chunks that I initially light to ash over and burn clean? Maybe that’s a dumb question but I’m really wondering! Thank for your content James!
just the few coals in the middle, if all ash over it will be about 900f in the grill so definitely dont need that
Hi, what about a smoke box for wood chips? Wouldn’t that be better when using wood chips on the Kamado rather than throwing them straight onto the coal?
Brilliant. Thank you!
thanks Aaron
Hey James great video as always about to throw some baby backs on my Vision kamado grill and this video was on time haven’t graduated to the big joe yet but it’s s coming.
Question: can wood go bad I’ve had some chunks of wood for about 2 years now and my food don’t taste bad they just all taste the same I made a brisket a pork butt and ribs all at different times that to me all tasted the same? Lol so confused
wood doesn't go bad but it can dry out to the point where it might not be giving off much smoke flavour between your varieties. Try soaking one over night and then let it sit for a few days to see if a little more moisture content helps ... you don't want to throw the wet wood on the fire, but doing this might help the wood have a little more internal humidity
@@SmokingDadBBQ thank you James keep up the great work
I've been thinking about getting one for smoking brisket should I not get it for smoking briskets??
Hahaha "open bush fire"...Great Video James thanks for all the tips and reminders. One thought around charcoal taste and smoking though - I let my charcoal burn in WELL, usually about an hour because someone here is almost phobic about charcoal taste. Getting a good start is clearly the key (BTW Big Block wins in the half dozen charcoals I've tried for the least taste). Now if I want to bury the smoking wood that probably isn't going to work for a good hours worth of burn in, is it? By the time the burn in is complete the smoking wood is going to be gone?
thanks so much, i've found it can survive a few hours but that is more than enough to give good smoke by the time the meat is done taking on smoke
Great tips! I’ll take them with me to tomorrow’s grill 😉 I know you’re not a fan of chips, but I want to try the bag I bought before learning about the pros and cons. Is it possible to improve the results of chips by putting them in a smoker box at the bottom of the fire? To mimic what you do with chunks?
yes exactly, the small pot with a hole does perform differently so this is the exception to chips
Damn it... I found this channel and now I want a KJ Classic III... but I don't have a backyard, nor even a house... I live in a 50sqm rented flat... darn it.
haha some day soon i hope. cheers
@@SmokingDadBBQ Actually the day came today! I won a bid for a house with nice deck and lawn! Will close the deal end of September...
Good video! Learned something new. How about cold smoking. I use a steel ring with very small grinded wood pieces almost sawdust. Put an bucket of ice with the salmon under the dome. And light the cold smoker ring with sawdust. Giving your famous white smoke. But tastes great. Sounds like a contradiction to your advice. What is your view on cold smoking?
I also contracted that in step 2 where short durations and different foods respond differently. if you cold smoked chicken for hours and then cooked it, the taste would be bitter. same with cold smoked bourbon… 15min is often enough. something like smoked nuts needs heavy smoke for it to even be perceptible so I say go for it when it’s intentional as part of your plan.
I have subbed to your channel at least 3 times now. Wtf youtube
haha well thanks three times over
Hi James great video as usual I’ve just bought a kamado Joe Junior How will I know if it’s a series 3? Thanks
the series 3 is classic and big joe 3... the jr is the one and only series