Hey James, I appreciate all of the videos you have done. New-ish KJ Classic II owner here, and as such I have greatly appreciated your tips on how to run these wonderful cookers. Big question: is there enough difference taste-wise between the slo-roller double indirect vs. pizza stone double indirect to justify the price difference? After all, a pizza stone is a relatively cheap accessory, whereas a slo-roller and charcoal basket are significantly more expensive. Curious what your thoughts are! Thanks for the terrific content!
Just wanna say thank you for all your great content I really appreciate seeing the passion you have for Grilling with a Kamado BBQ, I have been watching your videos for well over a month now and have learned so many great tips from these videos. Just got my first Komodo today, excited to put all your great info to use. Again just thank you for this great content. So excited to start grilling!
Can't wait to try this on my CJ2! I had a different double indirect setup that sacrificed grill surface space.. but this would solve that. Thanks for the video!
James another awesome video! I have adopted a similar setup using my large BGE. I purchased a PSWoo combo w/a 16in round drip pan. I place the plate setter inside the combo. Then I lay a 13in pizza stone on top of the pizza stone and then a pan to catch all those good drippings. My briskets are fantastic! This is my version of double indirect smoking on my large BGE. Happy Father’s Day & Happy Smoking.
suggestion: on the grill basket, install the center divider you use for half a basket of coals, but fill both sides. That might give you a middle surface to rest both heat deflectors on (install HDs at 90° to the way the centere divider runs)
I'll need to try this on my classic2. Most recently i did the double indirect on my classic2 with the deflectors in the low position, with a pair of soapstones in the upper position. (2nd soapstone was a warranty replacement) Worked great. I also have the same drip pan, and found the same depth issue atop the slo-roller. Kickash now has a pan, and its not nearly as deep as the smokeware pan. Its design also has its own air gap. I think a review is in order :)
James, thank you for this. I’ve had Classic for years now and recently added the charcoal basket & slow-roller. It bothered me that the hot plate was so close to the food and charred the bottom of food. I was thinking that heat deflectors on top of the metal plate might work but that’s even closer to the grate. This solution works! It definitely blocks airflow through the grill because after my chicken was done I tried to ramp up the temp for veggies. The grill struggled to get to 300F. Another test yesterday with ribs and a larger amount of fresh fuel it got a bit hotter but something to keep in mind if you need to finish something at a higher heat. I think a heat deflector design like BGE with the scalloped sides might be the ideal setup.
I love this method. That is essentially what I do when I use my UDS (ugly drum smoker) because I too don't want my brisket seared on the bottom. You may not get exactly the same air flow as with the BJ iii, but I don't really think that matters. As with the UDS, when it is sealed up, it will retain moisture and with the double deflectors you don't have to worry about searing the bottom. One thing that I do when making this is use Stubb's Sweet and Sticky sauce and slather it in there. It makes incredible pulled port sandwiches that I have heard nothing but great thing from other people that tried it. Usually it makes so much that my wife will hand out some to her friends, Lol.
I get much cleaner smoke by controlling temp with the intake and running the exhaust wide open or real close to it. I have to bring it up to temp much more slowly and carefully this way but I believe it's worth it. I also seem to use *less* charcoal this way as the fire stays centralized where I lit it. It's a "smaller, hotter fire" if you will.
i agree with the idea, this is why i do just one finger now on the bottom vs. early on i used to have way more air down low.... its also less susceptible to the wind messing with temps
Nice trial. I was interested to see the end result, Could almost smell and taste through the monitor. This has finally convinced me to pick up a Big Joe Series 1 to pair with my BGE. Well done
By placing the slow roller over the deflector plates instead of underneath, it looks like the smoke was going around the slow roller instead of through it. Since the point of the slow roller is to create a turbulence inside, would it make sense on a future cook to leave a bit of space between the deflector plates to allow the smoke to enter the slow roller? As always, I appreciate your videos. Thank you.
I saw the same. Personally I just add a pizza stone directly on top of the slowroller (directly on the deflector of the slowroller) and it create a second barrier of protection from the heat and it doesnt affect the smoke circulation. It seems to work well. What do you think of this set up compare to yours ? Thanks!
Nicely done! Years ago I started smoking and did Pork Butts. It's pretty hard to screw one up as apposed to a beef brisket. With time and experience each pork i do turns out a little better. I'll have to try this method next. THANK YOU.
I see this and think to myself... Why would I even bother with the series 3!?!?! Thanks smoking dad bbq, now the series 1 is going to go up in price!!! 🤣 Love your content, I have been using an offset for 2 years and I'm keen to get a big Joe! Thanks for inspiring me to explore different ways to barbeque!!!!
Great video! I love the double deflector - definitely makes a difference. I use the slo-roller, but put a pizza stone on the top of it (between the cool grill and top of slo roller). I set the pizza stone on a few pebbles to give to space.
At about the 2 hr mark I can see you had a gradual decline in temperature until what I can assume when you opened the lid. What would’ve caused the decline in ambient temperature? Did you put more charcoal in to bring the temp back up? Could the dual deflectors cause the coals to burn out faster?
Love how you always find a way to do more with what you already have. However, are you sure you uploaded the final version of the video? The shredding scene is doubled, also the sauce recipe and clip from the next day you mention are missing.
Thanks, and no i messed up... trying to fix the double scene and will get the text for the recipe and add it Carolina pulled pork sauce 1 1/2 cups apple cider vinegar 3/4 cup ketchup 1 tbsp Worcestershire sauce 4 tsp (packed) dark brown sugar 2 tsp kosher salt 1/2 tsp crushed rep pepper flakes 1/2 tsp dijon mustard Method Combine all ingredients in a pot. Bring to a simmer and cook for 15min.
@@NotOurRemedy yes i have started doing this with a water pan on the big joe 3 under the sloroller. this will be on sunday's video so its easier to see the setup on the 3
I would like to see your double indirect versus a cook using the Slow N Sear in the SnS Kamado, but you obviously don't have the latter 😅 I'm not sure that double indirect KJ3 vs Slow N Sear in Kettle Joe is a fair comparison, but I guess you could do that. I think you'll be pleased with the result anyway, as the SnS lets you just lift a grate flap and put wood chunks on the coals when you need to, versus the ash drawer hack.
If I recall, KJs don't have a need for one, as they have the ash basket. But that is a great idea. Another one could be to use the grid lifter to slowly drop it in.
I just picked up a classic Joe ii for 399, really wanted a big Joe III but let's face it, at 3k I am not getting one any time soon. I picked up a KJ charcoal basket for it, my next purchase will be the slow roller most likely, and I will still be far under retail price for the classic ii. So while not ideal, for the price, I can make it work thanks to you!
Hi James Thanks for your inspiring videos! It seems like the smoke are coming out of the air hole from the basket rather than up through the SloRoller. Have you noticed? I guess the double indirect is relevant for the purpose of heat deflection. But the smoke function of the SloRoller seem to miss. Got me thinking. Have you ever tried to fire up your JR with wood and connect it to BJ through a pipe from daisy wheel to daisy wheel? I just got a BJ2 and so thrilled to learn all kinds of hacks🤓 All the best
Hi James. Is that charcoal basket worth the expense, over no basket? It isn't cheap! Cleaning ash out is easy without the basket. Does the basket block the cleaning tool? What's the big advantage justifying the cost? Thx
Thanks for another great BBQ viewing experience. Does your wife ever complain about all the grilled and smoked meat you produce? I'd love to use mine everyday but the missus won't allow it. Happy Father's Day!
Great video thanks! Have been playing around with double indirect with two sets of deflector plates since i don’t have a slow roller. In your opinion, is there a taste difference ?
Hi James, Congrats again on these great videos! If I understand correctly, your new approach is to move the deflector plates closer to the fire and below the slow roller. Would this work well for ribs also? Thx. Glenn
Sorry forgot to mention that I have a series 3 - was wondering if there would be less conduction and radiant heat if the deflector plates are closer to the heat source?
Hi James hope you’re having a happy Father’s Day and your two lovely kids and wife are at the big Joe three while you sit back and relax and drink those ice cold beers talk to you soon again happy Father’s Day to you and your family
Wondering the same as a poster above - seems the the smoke was diverted outside of the slow roller with this setup OR the Slow Roller add on for the non series 3 doesn’t make as snug of a fit to really be that make of a benefit. Probably helps with even temp though. Would be interested to hear your thoughts. Thanks for all the great content.
Another great video. Keep them coming please. Quick question: is there a reason you use a drip pan rather than just cover the top of the slow roller with aluminum foil?
Great video as always!! Have you tried putting a slow roller in a XL BGE? I also agree with the slightly shorter drip pans. I also would like for smokeware to make a larger diameter drip pan for the XL Eggs and the big Joe's.
Great video, thank you. I noticed your offset smoker is located on a paver patio. Are your pavers installed over concrete pad or are they on standard crusher base and sand base. Purchasing a similar offset but wanted to make sure the pavers could handle the weight. Thanks again.
I’ve tried double indirect on my KJ 3.. without great success.. I found that even though you have 2 heat deflectors and not 1 you are still placing the second a lot closer to the underside of the meat thus getting the radiant heat from that closer to the underside of the meat which defeats the object. I found that a water pan on a xrack above the slo roller gave better results.. ??
Thanks James. A great experiment. How much of a gap did you have between the deflector plates and the charcoal pile? I have smaller cooker and I worry about smothering the coals (or cracking a plate?) if my deflectors get too close to the fire. I would think your wire basket would really help.
Hey James (great name by the way), did you ever do a video comparing double indirect vs just a slow roller? I’m curious if it’s a massive difference head to head. Enough to compensate from the extra fuel you burn.
So can this be done on the series 1 without buying the SloRoller or buying the KJ specific basket? I have a Kick Ash basket that doesn't have those tabs.
Seems like instead of all the fuss and extra gadgets to go double indirect, a person should just add an offset smoker - I've been considering that anyway, thanks for the justification!
I was curious if this was possible but thought the reduced airflow might be an impediment. I was about to light my grill to roast Bavarian schweinshaxe for lunch. I'm gonna try this! Thanks!
@@SmokingDadBBQ Not yet. I miscalculated the room the setup would leave me. I needed to fit a pan in there to collect juices for a gravy, and on the 18", that didn't fly because my pan was a bit too big. Making spatchcock chicken later this week and will try again.
@@SmokingDadBBQ Worked great on the spatchcocked chicken! Wife said it was my best yet! I did two chickens on my Classic 2, and slo roller doesn't leave much space, so it was a squeeze, Big Joe II w/o a cart (don't need it) is also super cheap. Certainly considering trading it it since you've made such a compelling case on the math!
I've never really had a crspy bottom pork shoulder, so I think these experiments would be more useful on ribs or (especially) brisket. I understand why you'd do the pork for cost purposes, though. Why not get the bone-in one instead?
its the cost like you said... i average 30-40$ in ad revenue a video and with brisket at $100+ i try to not lose more than needed, that and the fact there is only 4 in the family so its what we can use in leftovers so pork is versatile for things like taco's, sandwiches, eggs and hash etc
Love the videos! I bake a lot and I was curious since you improve convection with this setup, I wanted to know have you tried baking a pizza with this setup? I am assuming with better convection and the added space you should improve baking, and how would that setup compare to older methods of just adding more space by rising the pizza stone higher or even compared to DoJoe?
Perfect! This is what I’ve been looking for being a series 1 owner. It seems that the coal basket needs to have the top handles/hooks on 4 sides to keep the deflectors in place. Is that correct?
Cant you also get one of those smaller grates that has little legs that sit on top of the last grate that gives you 1 more level a little further up in the dome? Then you could throw another deflector. Would being closer to the dome screw up the cook?
it allows you to burn a hotter fire, use more charcoal at the same temps... i.e. do a cook normal at 270 vs. double indirect at 270 and the double indirect uses significantly more fuel to validate this. more fire = improved air movement / smoke passing over our food
@@SmokingDadBBQ In your OG double indirect vid, I think you ran 320. Do you see value in 270 vs hotter? That seems to contradict your earlier discussion.
the food is really close between them... i would probably prefer a series 1 and get all the favourite accessories like a soapstone, joetisserie and basket, charcoal basket and sloroller for the difference and still have money left over
James, love your videos. 6 months into my Classic 2 and was wondering how much space is in top of dome after putting double indirect with SloRoller into classic 2. I love doing chicken wings double indirect and brisket - but just worried about height realestate. Thoughts? Devin
haha the parts sit with gravity so upside down the parts would just fall into the fire and you wouldn't get the pressure point the bottleneck is there to create for pressurizing smoke
I’ve seen your double deflector setup in other videos and now with the slo roller but personally, in my KJBJ experience it’s a solution looking for a Problem. I have no issues with the bottom of the meat being tough or dry, etc. maybe you cook at too high of a heat? I try to keep around 225-275. I think KJ went to a lot of work designing the slo roller before they put it out and assume that they also did not experience the issues you are solving for. I have two shoulders on right now that I’ll pay particular attention to the bottom to confirm my statements here.
He specifically says the point of this is to cook at higher temps for a cleaner fire and shorter cook, so it's not going to be 225°. You might have missed the point.
i have done side by side and the food at 270-300 tastes better than 225-250... but at 270-300 dome you are 300-350 grill and this on things like a brisket is where you start to run the risk of overdone bottoms. Pork is never really a problem as it is being shredded and some diversity in texture is nice, and ribs aren't the same as they have the bones protecting the meat so brisket is one of the better examples of where this better tasting hotter fire becomes a problem
@@brettm5419 I did miss that he was after a shorter time. Mine yesterday took 12 hours. 8.5lbs ea. which is about the standard 1.5h per lb. I’ll have to rewatch to see how short he’s trying to get his cook.
might bump closer to 400... chicken unlike brisket doesnt need the extra protection an all day brisket does as its a 1hr cook. i might do just one or the other and run 400
Hi James. Just used the double indirect (SR+heat deflectors) worked great but I burned through the charcoal by the stall. It was 40 degrees F outside, but surprised how much coal it burned through. Any thoughts?
Only bummer is that I have a classic and a kickash basket. So no 4 points of support on the basket to put that lower set of deflector plates. I don't have a sloRoller, so I just stay with the double indirect via a pizza stone on the xrack and have been having great success nonetheless. Can't figure out whether the sloRoller would be worth it at this point.
Hey Bob, how big of a pizza stone are you using? Biggest I have is a 13" and I ordered another set of deflector plates but wondering if I'm better off with a larger pizza stone...
@@jplee3 My stone is 16 1/2 inches. It really fills the space. My thought would be you would be better off bigger than the same size especially since you will be higher. I bought mine as a pizza stone years ago-long before this channel even started. Might not need as big, but mine works well.
Hi James. Trying this setup today on my BJ2. I find the deflector plates sit pretty precariously on the tops of the basket. How did you find yours? I might try to very slightly bend the basket hooks. Maybe just 2-3mm inwards would help it sit better. Might try that after this cook.
I finally ordered a Classic 2 over the weekend and ordered a Joetisserie to accompany it. I am still on the fence with the sloroller and the DoJoe. Does KJ run Black Friday/Cyber Monday sales on accessory items like these?
i did a pizza head to head and i believe the result was ~5% better pizza .... if you get too hot (above 700) it will melt your handle, can melt the tabs that hold the deflectors and can ruin your gasket. so while i love it i would order a good stone as the difference isn't so significant unless you love the atmosphere / vibe of running the joe like a pizza oven which is cool / fun.
Hey James, I´ve been watching your videos on Kamado Joe cooking for a while now. Can´t wait to try out this latest method you´ve "cooked up", keep em coming! I have a general question though. When I do the set up of the charcoal basket, I put my smoke wood from front to back (2-3 pieces). However, when I light the lump and wait for the dome to come up to temperature I get the feeling that all my smoke wood is ignited then and I have nothing left for when the meat goes in. Any tips here? Should I ignite in a certain place, put more lump in (to bury the smoke wood) or just put the smoke wood in once I´m up to temperature?
we are constantly recruiting neighbours to give away left overs too lol... for these, we pulled the meat off the bones and chopped it up for some tacos vs. eating the ribs like normal
James I was literally trying to figure out a way to do this on my big Joe 2 this morning! 😂 This missed my cook by 1.5hrs ! I'm going to have to try this on my next brisket seeing as I just purchased the stand alone slow roller recently. I do have a question... I've been on a cook now for 6 hours and have had to load my basket again twice.... Your fire seems to stay lit wayyyyyy longer than mine. But I follow all your tips and tricks... I wonder if I'm underloading my basket....
The short answer is yes. Load up a few pounds of charcoal. Lump charcoal is best. If you still don't want to fill it up as full, find some dense charcoal rather than the really light stuff that is cheap. FoGo super premium is like that, as well as a brand of big lump from Menards. (I can't remember offhand what it was called, but me by Royal oak.) Jealous Devil has also worked quite well for me. It seems pricey for what it is, but it provides a very long heat with very little.
@@IceBergGeo I always use lump charcoal. Normally it's big block as it lasts a fair bit of time. As of recent I have been using cowboy lump to get through through the bag... I never thought about charcoal density. That's a great point!
@@matthewagro3204 I've got some cowboy brand stuff I got from Costco too. It does work, but it just doesn't seem to have the heat energy (or maybe just density) that others have. I currently have 10 different kinds in my garage. I'm just playing around with them to see which ones do better for different things. And as such, it seems that cowboy is good for a Weber kettle, but not so great in the egg. It is pretty low ash but it could just be because of the density of it.
Hey. Great videos. I have the big Joe kamado joe that I bought used on Craig’s list but it’s green. Do you know anything about the green color? It’s not a big green egg and every search on google leads me to this false conclusion. :)
Update: I learned that kamado Joe once made a black kamado. Apparently mine is not green, it’s blk…the never ending debate with my wife that “I’m not color blind” continues:)
That is interesting. I tried it some time ago with my KJ2. I thought that would not work. The size of the two deflectors and the bottom opening of the slo-roller are identical. There is no air gap. :( The slo-roller is not a tight fit with the metal ring that holds the ceramic petals. I think it is by design to allow the slo-roller to expand. I am wondering if the if the slo-roller is slightly bigger than the deflector?
Hey James, I appreciate all of the videos you have done. New-ish KJ Classic II owner here, and as such I have greatly appreciated your tips on how to run these wonderful cookers. Big question: is there enough difference taste-wise between the slo-roller double indirect vs. pizza stone double indirect to justify the price difference? After all, a pizza stone is a relatively cheap accessory, whereas a slo-roller and charcoal basket are significantly more expensive. Curious what your thoughts are!
Thanks for the terrific content!
Just wanna say thank you for all your great content I really appreciate seeing the passion you have for Grilling with a Kamado BBQ, I have been watching your videos for well over a month now and have learned so many great tips from these videos. Just got my first Komodo today, excited to put all your great info to use. Again just thank you for this great content. So excited to start grilling!
I appreciate that!
Can't wait to try this on my CJ2! I had a different double indirect setup that sacrificed grill surface space.. but this would solve that. Thanks for the video!
Right on!
James another awesome video! I have adopted a similar setup using my large BGE. I purchased a PSWoo combo w/a 16in round drip pan. I place the plate setter inside the combo. Then I lay a 13in pizza stone on top of the pizza stone and then a pan to catch all those good drippings. My briskets are fantastic! This is my version of double indirect smoking on my large BGE. Happy Father’s Day & Happy Smoking.
great setup, and happy fathers day
suggestion: on the grill basket, install the center divider you use for half a basket of coals, but fill both sides. That might give you a middle surface to rest both heat deflectors on (install HDs at 90° to the way the centere divider runs)
I like it! will see if its high enough to touch, i think from memory it will be lower
I'll need to try this on my classic2. Most recently i did the double indirect on my classic2 with the deflectors in the low position, with a pair of soapstones in the upper position. (2nd soapstone was a warranty replacement) Worked great. I also have the same drip pan, and found the same depth issue atop the slo-roller. Kickash now has a pan, and its not nearly as deep as the smokeware pan. Its design also has its own air gap. I think a review is in order :)
James, thank you for this. I’ve had Classic for years now and recently added the charcoal basket & slow-roller. It bothered me that the hot plate was so close to the food and charred the bottom of food. I was thinking that heat deflectors on top of the metal plate might work but that’s even closer to the grate. This solution works! It definitely blocks airflow through the grill because after my chicken was done I tried to ramp up the temp for veggies. The grill struggled to get to 300F.
Another test yesterday with ribs and a larger amount of fresh fuel it got a bit hotter but something to keep in mind if you need to finish something at a higher heat. I think a heat deflector design like BGE with the scalloped sides might be the ideal setup.
Mike, what's the advantage of the basket, over just pouring the charcoal in without it? Thx
Classic 2 owner here. Yeah I’m really struggling to get the temp to 300/320 :(
I love this method. That is essentially what I do when I use my UDS (ugly drum smoker) because I too don't want my brisket seared on the bottom. You may not get exactly the same air flow as with the BJ iii, but I don't really think that matters. As with the UDS, when it is sealed up, it will retain moisture and with the double deflectors you don't have to worry about searing the bottom. One thing that I do when making this is use Stubb's Sweet and Sticky sauce and slather it in there. It makes incredible pulled port sandwiches that I have heard nothing but great thing from other people that tried it. Usually it makes so much that my wife will hand out some to her friends, Lol.
Glad you are feeling better. Happy Father's Day
thanks
I just found your channel after I bought a third hand ceramic grill last week. I appreciate your videos. Thank you.
Rock on!
I get much cleaner smoke by controlling temp with the intake and running the exhaust wide open or real close to it. I have to bring it up to temp much more slowly and carefully this way but I believe it's worth it. I also seem to use *less* charcoal this way as the fire stays centralized where I lit it. It's a "smaller, hotter fire" if you will.
i agree with the idea, this is why i do just one finger now on the bottom vs. early on i used to have way more air down low.... its also less susceptible to the wind messing with temps
Nice trial. I was interested to see the end result, Could almost smell and taste through the monitor. This has finally convinced me to pick up a Big Joe Series 1 to pair with my BGE. Well done
Cheers Dave
Excellent work, James. Now I'll have to save up for a basket and slow roller. It's pretty cool how you come up with these workarounds.
thanks so much
James if someone showed me the first 21 seconds of this video on mute and didn’t tell me your nationality I would’ve nailed Canadian! LOL
hahaha
That was some juicy pork, James. Wow! Your double indirect setups continue to amaze us all.
Thank you 😋
By placing the slow roller over the deflector plates instead of underneath, it looks like the smoke was going around the slow roller instead of through it. Since the point of the slow roller is to create a turbulence inside, would it make sense on a future cook to leave a bit of space between the deflector plates to allow the smoke to enter the slow roller?
As always, I appreciate your videos. Thank you.
I agree. It seems you have totally changed the air flow dynamics through the slow roller from how it was designed to function.
I saw the same. Personally I just add a pizza stone directly on top of the slowroller (directly on the deflector of the slowroller) and it create a second barrier of protection from the heat and it doesnt affect the smoke circulation. It seems to work well. What do you think of this set up compare to yours ? Thanks!
Nicely done! Years ago I started smoking and did Pork Butts. It's pretty hard to screw one up as apposed to a beef brisket. With time and experience each pork i do turns out a little better. I'll have to try this method next. THANK YOU.
cheers
Those looked amazing, James! Your secrets can save us all so much money!
too kind, thanks Al
I see this and think to myself... Why would I even bother with the series 3!?!?! Thanks smoking dad bbq, now the series 1 is going to go up in price!!! 🤣
Love your content, I have been using an offset for 2 years and I'm keen to get a big Joe! Thanks for inspiring me to explore different ways to barbeque!!!!
thanks so much
Thanks James, great video! Will try this set-up in the weekend on some Iberico ribs.
Hope you enjoy
Great video! I love the double deflector - definitely makes a difference. I use the slo-roller, but put a pizza stone on the top of it (between the cool grill and top of slo roller). I set the pizza stone on a few pebbles to give to space.
Great tip!
Another successful experiment. Keep them coming!
thanks Jake
Fantastic James really enjoying your series 1 comparisons. Pork sure does look tasty.
much appreciated
At about the 2 hr mark I can see you had a gradual decline in temperature until what I can assume when you opened the lid. What would’ve caused the decline in ambient temperature? Did you put more charcoal in to bring the temp back up? Could the dual deflectors cause the coals to burn out faster?
Love how you always find a way to do more with what you already have.
However, are you sure you uploaded the final version of the video? The shredding scene is doubled, also the sauce recipe and clip from the next day you mention are missing.
Thanks, and no i messed up... trying to fix the double scene and will get the text for the recipe and add it
Carolina pulled pork sauce
1 1/2 cups apple cider vinegar
3/4 cup ketchup
1 tbsp Worcestershire sauce
4 tsp (packed) dark brown sugar
2 tsp kosher salt
1/2 tsp crushed rep pepper flakes
1/2 tsp dijon mustard
Method
Combine all ingredients in a pot. Bring to a simmer and cook for 15min.
Glad I wasn't the only one who noticed... But pobody's nerfect.
Another great experiment James looks like an ideal scenario with the double indirect method.
thanks Matt
@@SmokingDadBBQ is this how you’d do it for the BJ3 as well?
@@NotOurRemedy yes i have started doing this with a water pan on the big joe 3 under the sloroller. this will be on sunday's video so its easier to see the setup on the 3
@@SmokingDadBBQ thanks so much.
I would like to see your double indirect versus a cook using the Slow N Sear in the SnS Kamado, but you obviously don't have the latter 😅
I'm not sure that double indirect KJ3 vs Slow N Sear in Kettle Joe is a fair comparison, but I guess you could do that. I think you'll be pleased with the result anyway, as the SnS lets you just lift a grate flap and put wood chunks on the coals when you need to, versus the ash drawer hack.
Use your ash tool to help lower the second deflector plate.
If I recall, KJs don't have a need for one, as they have the ash basket. But that is a great idea. Another one could be to use the grid lifter to slowly drop it in.
@@IceBergGeo the Big Joe 2 and Joe Jr. I've bought have both come with ash tools.
@@brettgoheen1559 well, then it is a great idea!
good call out, thanks
I just picked up a classic Joe ii for 399, really wanted a big Joe III but let's face it, at 3k I am not getting one any time soon. I picked up a KJ charcoal basket for it, my next purchase will be the slow roller most likely, and I will still be far under retail price for the classic ii. So while not ideal, for the price, I can make it work thanks to you!
Smoking deal you got there
@@SmokingDadBBQ indeed! Costco clearance!
Great money saving setup. Happy dad's day, smoking dad.
thanks, cheers
Hi James
Thanks for your inspiring videos!
It seems like the smoke are coming out of the air hole from the basket rather than up through the SloRoller.
Have you noticed?
I guess the double indirect is relevant for the purpose of heat deflection. But the smoke function of the SloRoller seem to miss.
Got me thinking. Have you ever tried to fire up your JR with wood and connect it to BJ through a pipe from daisy wheel to daisy wheel?
I just got a BJ2 and so thrilled to learn all kinds of hacks🤓
All the best
Great video again James,
Delicious 😋 and experimental interesting video about how to use a slow roller 👍
Thanks 👍
Hi James. Is that charcoal basket worth the expense, over no basket? It isn't cheap! Cleaning ash out is easy without the basket. Does the basket block the cleaning tool? What's the big advantage justifying the cost? Thx
Airflow
Have you come up with anyway to do a double indirect with sloroller on the Konnected Joe?
Thanks for another great BBQ viewing experience. Does your wife ever complain about all the grilled and smoked meat you produce? I'd love to use mine everyday but the missus won't allow it. Happy Father's Day!
haha we give lots away to the neighbours as we can't eat it all
@@SmokingDadBBQ LOL! Let us know when a house near you goes on the market!
Another great video James!
cheers
I'd love to see you review/compare a chargriller akorn or weber summit charcoal to you're traditional kamados.
if i see one on sale i will for sure
Great video thanks!
Have been playing around with double indirect with two sets of deflector plates since i don’t have a slow roller. In your opinion, is there a taste difference ?
No, here is a head to head and maybe a slight bark difference in favour of the sloroller - ruclips.net/video/0yXnjW9kEfY/видео.html
Hi James, Congrats again on these great videos! If I understand correctly, your new approach is to move the deflector plates closer to the fire and below the slow roller. Would this work well for ribs also? Thx. Glenn
Sorry forgot to mention that I have a series 3 - was wondering if there would be less conduction and radiant heat if the deflector plates are closer to the heat source?
Love this channel.
I appreciate that!
Hi James hope you’re having a happy Father’s Day and your two lovely kids and wife are at the big Joe three while you sit back and relax and drink those ice cold beers talk to you soon again happy Father’s Day to you and your family
thanks Cary, happy fathers day
Wondering the same as a poster above - seems the the smoke was diverted outside of the slow roller with this setup OR the Slow Roller add on for the non series 3 doesn’t make as snug of a fit to really be that make of a benefit. Probably helps with even temp though. Would be interested to hear your thoughts. Thanks for all the great content.
Can you please try double indirect methode with four half moon heat deflectors?
this is with the pizza stone which is nearly identical - ruclips.net/video/0yXnjW9kEfY/видео.html
Another great video. Keep them coming please. Quick question: is there a reason you use a drip pan rather than just cover the top of the slow roller with aluminum foil?
yes, the foil can melt onto the sloroller (i did this to our new oven)
Great video as always!! Have you tried putting a slow roller in a XL BGE? I also agree with the slightly shorter drip pans. I also would like for smokeware to make a larger diameter drip pan for the XL Eggs and the big Joe's.
i heard back, coming out later this year
Great video, thank you. I noticed your offset smoker is located on a paver patio. Are your pavers installed over concrete pad or are they on standard crusher base and sand base. Purchasing a similar offset but wanted to make sure the pavers could handle the weight. Thanks again.
I’ve tried double indirect on my KJ 3.. without great success.. I found that even though you have 2 heat deflectors and not 1 you are still placing the second a lot closer to the underside of the meat thus getting the radiant heat from that closer to the underside of the meat which defeats the object. I found that a water pan on a xrack above the slo roller gave better results.. ??
Finally got a SloRoller this morning for my series 2. Time to try double indirect :) Are the deflector plates in any danger so close to the fire?
nope, the basket is made to prop them up
I’d be interested to see how the slo roller in the big Joe 1 does by itself
it works the same / i cant tell a difference between gen 1 and 3
Thanks James. A great experiment. How much of a gap did you have between the deflector plates and the charcoal pile? I have smaller cooker and I worry about smothering the coals (or cracking a plate?) if my deflectors get too close to the fire. I would think your wire basket would really help.
i didn't measure but several inches and at 270f ish there is no stress on the ceramics ... these survive pizza at 900f
Hey James (great name by the way), did you ever do a video comparing double indirect vs just a slow roller? I’m curious if it’s a massive difference head to head. Enough to compensate from the extra fuel you burn.
So can this be done on the series 1 without buying the SloRoller or buying the KJ specific basket? I have a Kick Ash basket that doesn't have those tabs.
Seems like instead of all the fuss and extra gadgets to go double indirect, a person should just add an offset smoker - I've been considering that anyway, thanks for the justification!
It’s definitely more complicated than my offset. Add wood add food repeat
Do you think that setup would work on a classic series 2. Thanks for the videos
it does
I was curious if this was possible but thought the reduced airflow might be an impediment. I was about to light my grill to roast Bavarian schweinshaxe for lunch. I'm gonna try this! Thanks!
Did it work for you as well as it did for me?
@@SmokingDadBBQ Not yet. I miscalculated the room the setup would leave me. I needed to fit a pan in there to collect juices for a gravy, and on the 18", that didn't fly because my pan was a bit too big. Making spatchcock chicken later this week and will try again.
@@SmokingDadBBQ Worked great on the spatchcocked chicken! Wife said it was my best yet! I did two chickens on my Classic 2, and slo roller doesn't leave much space, so it was a squeeze, Big Joe II w/o a cart (don't need it) is also super cheap. Certainly considering trading it it since you've made such a compelling case on the math!
I've never really had a crspy bottom pork shoulder, so I think these experiments would be more useful on ribs or (especially) brisket. I understand why you'd do the pork for cost purposes, though. Why not get the bone-in one instead?
its the cost like you said... i average 30-40$ in ad revenue a video and with brisket at $100+ i try to not lose more than needed, that and the fact there is only 4 in the family so its what we can use in leftovers so pork is versatile for things like taco's, sandwiches, eggs and hash etc
Water pan? Take it or leave it?
Love the videos! I bake a lot and I was curious since you improve convection with this setup, I wanted to know have you tried baking a pizza with this setup? I am assuming with better convection and the added space you should improve baking, and how would that setup compare to older methods of just adding more space by rising the pizza stone higher or even compared to DoJoe?
the sloroller is heat limited to under 500f so you would to pick a dough like baking in an oven vs. the fast cook you get with higher heat
Perfect! This is what I’ve been looking for being a series 1 owner.
It seems that the coal basket needs to have the top handles/hooks on 4 sides to keep the deflectors in place. Is that correct?
yes its the KJ basket which has the handles
Cant you also get one of those smaller grates that has little legs that sit on top of the last grate that gives you 1 more level a little further up in the dome? Then you could throw another deflector. Would being closer to the dome screw up the cook?
I will test that next time i do this, from memory i think it does fit with the extender and this setup base
Hey James, you say that double indirect increases convection. Will you briefly explain how? I’m not sure I understand the logic.
it allows you to burn a hotter fire, use more charcoal at the same temps... i.e. do a cook normal at 270 vs. double indirect at 270 and the double indirect uses significantly more fuel to validate this. more fire = improved air movement / smoke passing over our food
@@SmokingDadBBQ In your OG double indirect vid, I think you ran 320. Do you see value in 270 vs hotter? That seems to contradict your earlier discussion.
@@johnpresgraves4480 I’ve found I can still get a noticeable improvement and go a little lower and slower than 300
This makes me wonder if double indirect is also possible on a joe jr.
I think you said you bought a basket for a big Joe 1 to put inside a classic, does it matter if you use a basket for a classic instead?
Love your videos!! Which would you buy big joe series 1 or series 3? Series 1 is 1800.cheaper in my country
the food is really close between them... i would probably prefer a series 1 and get all the favourite accessories like a soapstone, joetisserie and basket, charcoal basket and sloroller for the difference and still have money left over
@@SmokingDadBBQ damn i already boight the 3 with soapstone jotisserie and ikamand
Great video, as always! Is it possible to hack the Joe JR to fit a SloRoller? Or any other way to achieve the same?
Yep - ruclips.net/video/NUuWkQE2Xnc/видео.html
I've never tried that run on pork only on beef. Do you find it tastes just as good?
i only like it on pork... too salty elsewhere i found
James, love your videos. 6 months into my Classic 2 and was wondering how much space is in top of dome after putting double indirect with SloRoller into classic 2. I love doing chicken wings double indirect and brisket - but just worried about height realestate. Thoughts?
Devin
Just a thought....what if you tried the slow roller upside down???
haha the parts sit with gravity so upside down the parts would just fall into the fire and you wouldn't get the pressure point the bottleneck is there to create for pressurizing smoke
So, just for my clarification, you utilize the big Joe's and rarely the joe classics?
Will this setup work on the 18 inch classic 1?
I’ve seen your double deflector setup in other videos and now with the slo roller but personally, in my KJBJ experience it’s a solution looking for a Problem. I have no issues with the bottom of the meat being tough or dry, etc. maybe you cook at too high of a heat? I try to keep around 225-275. I think KJ went to a lot of work designing the slo roller before they put it out and assume that they also did not experience the issues you are solving for. I have two shoulders on right now that I’ll pay particular attention to the bottom to confirm my statements here.
He specifically says the point of this is to cook at higher temps for a cleaner fire and shorter cook, so it's not going to be 225°. You might have missed the point.
i have done side by side and the food at 270-300 tastes better than 225-250... but at 270-300 dome you are 300-350 grill and this on things like a brisket is where you start to run the risk of overdone bottoms. Pork is never really a problem as it is being shredded and some diversity in texture is nice, and ribs aren't the same as they have the bones protecting the meat so brisket is one of the better examples of where this better tasting hotter fire becomes a problem
@@SmokingDadBBQ I haven’t used a dome thermometer in years. I always use a grate level therm. My stated temps were grate level. Good call out.
@@brettm5419 I did miss that he was after a shorter time. Mine yesterday took 12 hours. 8.5lbs ea. which is about the standard 1.5h per lb. I’ll have to rewatch to see how short he’s trying to get his cook.
Can you do this with the BJ3? I usually put the heat deflectors above the slow roller
yes i am going to try some new ideas on the BJ3 after this
How would double indirect be with 2 sets of deflectors?
perfect, did that before trying this - ruclips.net/video/0yXnjW9kEfY/видео.html
You think trying this method on a spatchcock chicken at 350 would be ok, great video
might bump closer to 400... chicken unlike brisket doesnt need the extra protection an all day brisket does as its a 1hr cook. i might do just one or the other and run 400
Hi James. Just used the double indirect (SR+heat deflectors) worked great but I burned through the charcoal by the stall. It was 40 degrees F outside, but surprised how much coal it burned through. Any thoughts?
It uses more fuel on purpose. Almost a full basket which is way more than normal
@@SmokingDadBBQ worth it though 🙂
Only bummer is that I have a classic and a kickash basket. So no 4 points of support on the basket to put that lower set of deflector plates. I don't have a sloRoller, so I just stay with the double indirect via a pizza stone on the xrack and have been having great success nonetheless. Can't figure out whether the sloRoller would be worth it at this point.
Hey Bob, how big of a pizza stone are you using? Biggest I have is a 13" and I ordered another set of deflector plates but wondering if I'm better off with a larger pizza stone...
@@jplee3 My stone is 16 1/2 inches. It really fills the space. My thought would be you would be better off bigger than the same size especially since you will be higher. I bought mine as a pizza stone years ago-long before this channel even started. Might not need as big, but mine works well.
13:55 ... A bit of deja Vu from 12:39. Oops. ;)
hahah ya opps
@@SmokingDadBBQ I even oopsed there. They aren't a minute apart, just 15 seconds.
Hi James. Trying this setup today on my BJ2. I find the deflector plates sit pretty precariously on the tops of the basket. How did you find yours? I might try to very slightly bend the basket hooks. Maybe just 2-3mm inwards would help it sit better. Might try that after this cook.
Substitute a pizza stone for the two deflectors. Much easier to place and won't drop into fire.
I finally ordered a Classic 2 over the weekend and ordered a Joetisserie to accompany it. I am still on the fence with the sloroller and the DoJoe. Does KJ run Black Friday/Cyber Monday sales on accessory items like these?
i did a pizza head to head and i believe the result was ~5% better pizza .... if you get too hot (above 700) it will melt your handle, can melt the tabs that hold the deflectors and can ruin your gasket. so while i love it i would order a good stone as the difference isn't so significant unless you love the atmosphere / vibe of running the joe like a pizza oven which is cool / fun.
That should say lay the pizza stone on top of the 16in drip pan that’s currently sitting on the plate setter.
cheers
another member tagged me in this egg setup, might help - eggheadforum.com/discussion/comment/2650796#Comment_2650796
Thanks James! I may try this method on my next cook.
Hey James, I´ve been watching your videos on Kamado Joe cooking for a while now. Can´t wait to try out this latest method you´ve "cooked up", keep em coming!
I have a general question though.
When I do the set up of the charcoal basket, I put my smoke wood from front to back (2-3 pieces). However, when I light the lump and wait for the dome to come up to temperature I get the feeling that all my smoke wood is ignited then and I have nothing left for when the meat goes in.
Any tips here? Should I ignite in a certain place, put more lump in (to bury the smoke wood) or just put the smoke wood in once I´m up to temperature?
it often still lasts an hour or so ... then you can add more with wood chips in the ash drawer
James, what in the world do you do with so very much food? I can’t imagine you, your wife and kids eat all that, do you? PS We enjoy your videos!
we are constantly recruiting neighbours to give away left overs too lol... for these, we pulled the meat off the bones and chopped it up for some tacos vs. eating the ribs like normal
@@SmokingDadBBQ Lucky neighbors! 😜
James I was literally trying to figure out a way to do this on my big Joe 2 this morning! 😂
This missed my cook by 1.5hrs ! I'm going to have to try this on my next brisket seeing as I just purchased the stand alone slow roller recently.
I do have a question... I've been on a cook now for 6 hours and have had to load my basket again twice.... Your fire seems to stay lit wayyyyyy longer than mine. But I follow all your tips and tricks... I wonder if I'm underloading my basket....
The short answer is yes. Load up a few pounds of charcoal. Lump charcoal is best. If you still don't want to fill it up as full, find some dense charcoal rather than the really light stuff that is cheap. FoGo super premium is like that, as well as a brand of big lump from Menards. (I can't remember offhand what it was called, but me by Royal oak.) Jealous Devil has also worked quite well for me. It seems pricey for what it is, but it provides a very long heat with very little.
@@IceBergGeo I always use lump charcoal. Normally it's big block as it lasts a fair bit of time. As of recent I have been using cowboy lump to get through through the bag...
I never thought about charcoal density. That's a great point!
@@matthewagro3204 I've got some cowboy brand stuff I got from Costco too. It does work, but it just doesn't seem to have the heat energy (or maybe just density) that others have. I currently have 10 different kinds in my garage. I'm just playing around with them to see which ones do better for different things. And as such, it seems that cowboy is good for a Weber kettle, but not so great in the egg. It is pretty low ash but it could just be because of the density of it.
Hey. Great videos. I have the big Joe kamado joe that I bought used on Craig’s list but it’s green. Do you know anything about the green color? It’s not a big green egg and every search on google leads me to this false conclusion. :)
they made a blue one way back when but i dont know i have seen a green one... thats cool
@@SmokingDadBBQ mine is a darker forest green. Good to know though. I thought I was loosing my mind :)
Update: I learned that kamado Joe once made a black kamado. Apparently mine is not green, it’s blk…the never ending debate with my wife that “I’m not color blind” continues:)
Why don’t you use your big joe 3? Do you not like it?
i use it all the time and love it. lots of people dont have a series 3 and ask for what methods can be adapted to the last 10 years of KJ grill models
Why do you use another probe when you have those glorified Meaters in?
You can use a toothpick but it’s for probe feel
James, there's an imposter in a Hawaiian shirt pretending to be you...!
haha hes good people
That is interesting. I tried it some time ago with my KJ2. I thought that would not work. The size of the two deflectors and the bottom opening of the slo-roller are identical. There is no air gap. :(
The slo-roller is not a tight fit with the metal ring that holds the ceramic petals. I think it is by design to allow the slo-roller to expand. I am wondering if the if the slo-roller is slightly bigger than the deflector?
If you like Carnivore Black, then try Grill Your A$$ Off Gun Powder.
Happy Father’s Day James! Trying your tacos Al pastor today on joetisserie. Cheers!
Same to you!