My favourite is to cook them over the hot coal on the gill. pretty much no heat loss but you dont get as nice a crust as you would on a flat cast iron. Thanks for posting :)

Looks absolutely amazing. I will 100% be trying this out - thanks for the video and the inspiration. Keep it up!

dude the wsm all the way. then with all the money you saved you can buy all the mods and meat for the rest of the yr lol. for people that have trouble with temps on the wsm they sell a temp controller for like 80bux. it basically turns it into a set it and forget it smoker

Why have you stopped talking....???

Somewhat off topic, but do English cattle moo with an accent?

Do you normally go indirect when using the joetisserie?? Or just for this one? Love the videos mate - do miss the chat mind.

Excellent! I’m new to this and we have just bought an awning room, would it be safe to use the KJ inside a well ventilated Awning room?

That looks fantastic James . What was in brine ? . Keep them coming 👏🙏

BBQ ASMR! nice one! 😂

Very tasty looking meal. I’m full of Sunday roast and reckon I could still take a portion of that don!

Looks delicious, I need to get a rotisserie and try it.

What did you coat you osb with

This was NOT as much wsm vs kj………….as much as briquette vs lump.

I’ve got plans to do these soon as I’ve just ordered a Blackstone but I never thought of doing a Big Mac version! I love a Big Mac so, cheers for this 😋

Bloody hell! I'm starving now after watching that, sensational !!

Just stunning

Silence is golden just the sizzle . Nice one James

Hi what's the torch your using to light your fire starters?

What temp do you reckon the Kamado was at?

I loved the while "it's to early for talking vib" :). Hell of a way to start the day, I assume the previous night was a heavy one? :)

😮 What a way to start your day ❤

I say love what you have fun with. The BBQ is the end goal. I have several grill types including a WSM. I love it and the rest including a pellet smoker, big easy, griddle, kettle grill, gas grill and small charcoal grill. I enjoy cooking on them all. All have advantages. Get what you like and learn how to make BBQ.

Nice video. I used to like some black char on the sear, then I realized a brown sear has a better and sweeter flavor and depth of flavor. Compared to black char which is bitter. I'd probably cook on steel at lower temperature, or use the soapstone.

Surely if they were both the same temperature the results would be different to this?

Wasn’t expecting pure norn iron on a bbq video. Somewhere round ballymoney direction? I have a WSM 22, it’s massive and a charcoal hungry beast but it’s what was available second hand

Thanks for not showing how to connect the gas bottle 😑

Hi, did you take out the smaller gas jets when you put this together, I took mine out as the mb gas pressure regulator I am using in UK is rated to 37mB, it said anything below 50 to remove the smaller internal gas jets? I have quite a difference in temp between both sides on the same grill, approx 40deg c lower on left

Great video James! It’s great to see a British channel in the sea of US content. I just got in to barbecue and jumped from basic kettle that I got from work to big Joe 3 within 2 months and expecting it to arrive on Monday. I have done few cooks and really enjoying the process and stoked to cook on my new unit. I think I will order a cast iron girdle based on your impressions here. Was also considering cast iron grate for great searing lines but I think this is more versatile if I want to do smash burgers etc. Next Joetisserie 😅

Hi Steve, thank you for your very honest review. I own a Kamado Joe Classic for about 8 years. I had a stroke ten years ago and after recovering for a year we moved from the city to the countryside. My health was so bad but it slowly improved. I then realized that my life would revolve around the terrace of the house. Then I decided to invest in a Kamado and after watching a bunch of KZbin videos I bought a Kamado Joe Classic. I learned cooking the hard way. For instance when the food was done I forgot to have a place to put the meat. I wanted to BBQ but discovered that the meat was still in the freezer or that the meat had to be marinated long before. I learned how to plan at least one, preferably two days ahead. Now I have little trouble anymore. 😀 By now I have upgraded to the Classic 3. What I don't like is the new Advanced Multi-Panel Firebox. It is very hard to put together and put the ring on top. When I take the Divide and Conquer rack out it will pull the ring off and my firebox will fall apart 😡. I finally bought an old firebox to go back to the old system. These tend to crack but in the new Multi-panel firebox there are cracks too. I use the charcoal basket as well. In my opinion the old system is better for me at least. What I love are the accessories. I have the Joetissery and the basket. The basket is by far my favorite. I also have the soapstone which I use often. I use the Kamado Joe summer and winter long.

Nice tips sir

Thanks!

Looks fantastic

Come on!! You must cook at the same temperature to compare! This test has no value…

Always love a good shootout. Great vid, keep them coming. I did very similar test a while ago and after owning the soapstone for over 3 years it's my favourite surface. However, it's heavy, its brittle, it's slow to heat, it's expensive but nothing sears like it. When I did similar to you i got similar results but later discovered that the soapstone needs to be much hotter than CI. If you get CI that hot it will burn the food but soapstone will just sear. Try smash burgers on the soapstone as well. But support it with a grate. Stick with it. I think it's worth it. Anyway, great video as usual

I have Shack envy. The steaks both look great too.

Nice vid James! I prefer the soapstone for maintenance, wipe/scrape and put it away. As a reverse sear deflector, the soapstone can get well heatsoaked for the final sear

What’s the best way of cleaning your soapstone?

"The Black Narley Bits" is called the CHAR and thats where the FLAVOR IS lol

Thing with Shawarma is you need to cut as you go, a lot of people just let the outside burn. Have to trim as it cooks and you either eat it or set it to the side. Makes it annoying to cook but worth it 👍🏽

I think you mean 400° 🤔

Hi I was going to purchase this bbq as I thought it was a dual, where you can also add coal and heat it up with the gas. Is that correct?

Nice one james🤘

I have both as well. I can cook more on my WSM but my KJ is a little more fuel efficient. I have a firedial on my WSM and a FireBoard drive 2 controller that makes it basically a set it and forget it cooker. Both are great though.

Sittin' here in Texas thinkin' " This looks amazing!" Great video brother. Love a Weber too. Lil Alabama white BBQ sauce would be amazing with that Fantastic video and recipe Gracias from Prosper Texas

DROWNING IN MY OWN DROOL AGAIN..

Keep er lit lad, I have been KZbin mad over what Kamado to go for and have decided to go for the Joe Classic 2 as well and then found a good local Norn Iron lad saying they are great as well. That's enough for me

Love the Chiminea fire pit, gives it a great vibe..... Great space man, nice work

Damn it had the kj lit two nights in a row and just watched this, looks like a hat trick !

Uncooked pasta but then add pasta water??? Confused

Very nice 😃