Brisket On The Goldens' Cast Iron Kamado

[@phillipcarroll6625]

This confirms my suspicion that smoke rings mean absolutely nothing. Thanks for another great video!

[@samacc2536]

Thanks James! Brisket videos never get old! I’ve always tried to level my point and flat, but never thought of targeting a ratio. Thanks for always trying to stay innovative!

[@williamwilson2624]

Nice comparison. I appreciate the tip about the ratio between the flat and the point. Great video as usual, James.

[@jasonhart395]

Try lump mesquite.Fill half,and cook off heat...Man,I love my Goldens Cast Iron Grill!!

[@SmokingDadBBQ]

Rock on

[@Keith80027]

Thanks for doing this video as it comes out the box. I bet your fixes from past cooking improvements will help improve the flavor. Hands down, it is very hard to beat a wood fire smoke to cook with. Nice to know about the new kick ash pan too. See you next time. Thanks Sarah for doing the taste test.

[@Cbbq]

Hope to see more on the Weber kamado. I have now implemented by custom metal working a double indirect on my Weber Kamado. Theory states it will reduce the radiant energy by almost 50% and my charcoal usage has gone up which makes sense for the same cook…. Greetings from ottawa

[@ericv9745]

Yes, more Weber Summit content please! My Akorn clone is OK but won’t last forever and the weight of a ceramic doesn’t work for me. Definitely interested in the Summit as a replacement.

[@icuyouseeme]

Please bring back the Weber Kamado! I would recommend starting with chunks on top of the charcoal instead of submerged by it. I would also say go with a lower temp for more smoke, but change one thing at a time.

[@BehindTheFoodTV]

Cool experiment - but even cooler note about the ratio between flat and point! Why didn't I think of that?

[@SmokingDadBBQ]

Thanks Al

[@link_7164]

I always love your method and product comparisons. Thanks for another! Every now and then I like to leave a comment hoping you’ll do a Smokey Mountain one day. Would love to see you use a slo roller in the WSM as one of the comparisons too. I have a WSM but don’t know if I’m missing out compared to the KJ.

[@herb7877]

I use my shop vac to clean the ash out of my KJr. Works great & no mess. This was EXCELLENT test. I don't do a lot of brisket's (about 2/yr) but this last Summer I did one on my KJr vs my WSM. I thought maybe because it was the first time I had the heat or charcoal not quite right; but I didn't think it tasted nearly as good as when I use my WSM. So, just maybe its the differences in the cookers (?).

[@aeromaniac13]

Hey! Did you ever try using a shop vac with a bag installed to remove ash? We did that at my restaurant and made cleaning so much easier.

[@canadian_coffe_guy4690]

Great video James! Love ur passion for BBQ and always trying to improve tricks and techniques

[@stephenmalcome3797]

I have a cast iron hibachi grill. You have to be very thorough with the ash removal cause and hardwood Ash there's calcium hydroxide also known as lye. Lye attracts moisture and will really rust out cast iron.

[@SmokingDadBBQ]

Good to know!

[@rodolfomier3865]

Dear James would love to see a head to head of the goldens vs KJ big joe , wonder which one is more efficient and how long can they run with same amount of charcoal as well as cook times and flavors.

[@dres-bbq3569]

When i started to watch i said to my self the MB wil come out on top. And i wasnt suprised, also love the tip with the ratio betwee the flat and the point.

[@nicholaskarakizos]

Great videos !! Curious on your thoughts on the Oklahoma Joe bronco drum smoker ? Would love to see that vs a kamado Joe video

[@bubblehead7680]

If you ever get a chance, I would love to see some reviews and comparisons of a UDS.

[@SmokingDadBBQ]

I would love too. I have a WSM showing up soon

[@richardliles932]

Interesting the smoke was weak on the kamado, though the smoke ring was excellent. I use a lot more wood chunks in my akorn liberally spread around the bowl. Perhaps the 2 smaller chunks of wood you used and smallish charcoal chunks "insulated" the wood smoke from being circulated as much as another method.

[@SmokingDadBBQ]

Definitely need to do some tweaking. It looked lovely but was really low on flavour

[@MadScientist7]

Do you know what pan height works with Kamado Joe Classic II and the slow roller. Smokeware has a 1 3/8” height pan and kick ass pan is 1 5/8” with feet according to the email I received back from Kick Ass. Of course I would prefer the pan with feet but is 1 5/8” too high?

[@georgeoo]

Incredible level of detail as in every other video. By the way, are you a scientist?

[@jcd3072]

When will you revisit the summit kamado for a final review?

[@SmokingDadBBQ]

This spring

[@brookelewis4102]

James I have an interesting idea/experiment for you. What about using firebrick (vermiculite) as a heat deflector to further protect the bottom of briskets etc?

[@SmokingDadBBQ]

If they were wrapped in foil might work. Jury is out on safety with food so I need to look more closely about any risks … when I put these in my offset to semi insulate they firebox the company said not ok for food but it was ok in a separate firebox

[@brookelewis4102]

@@SmokingDadBBQ I think they are used in propane pizza ovens for the side walls but not the actual cooking surface. So perhaps that indicates they aren’t toxic when heated but simply not robust enough to cook on as they are fairly soft and porous so your idea of wrapping in foil to protect from dripping meat juices etc could likely work.

[@brodyjarrett815]

I have the same issue with my akorn jr if I bury my smoke wood.

[@GrantHendrick]

Thank you for another great video!

[@tonybean5756]

Can/will you explain the difference between Kamado Joe Classic 111 model KJ15040921 vs KJ23RHCI-A . Thank you for your time.

[@SmokingDadBBQ]

The series 3 is 4” taller. It comes with a charcoal basket and sloroller and a 3 tier cooking rack vs a two tier on the series 1/2

[@tonyflo04]

In my previous education in thermodynamics, I remember reading somewhere that heat will clean smoke to a point that it'll remove "impurities". So having the wood underneath the charcoal might be cleaning the smoke too good. Just some brain droppings on my part

[@MissouriAdventures]

You should try a UDS. Super efficient. They shine at cooking hot n fast but can cook low n slow. Great wings! Brisket/pork butt in 5-6 hours. Makes it hard to use my Kamado.

[@jerrymcguire8262]

Just an idea for resting a brisket. I see some are resting briskets in ovens or smokers at 150 for 10 hours or more. What if you let it rest in a vacuum sealed bag in a sous vide bath?

[@MichaelBundy-x8q]

I love your channel, and you have convinced me to get a Kamari Joe. I have the opportunity to get a brand new BJ2 or classic 3 with the rotisserie for $900 usd. Is this a great price and if so, which one should I get. I only cook for my wife, adult son, and myself. Any advice would be greatly appreciated!

[@aaronbrown534]

Your homemade beef tallow. What do you store it in?

[@michaelmilitello5644]

How many people are going to use the masterbuilt with wood splits in the dead of winter?

[@Cbbq]

What size was that kick ass pan, the 14 or the 18 inch? Is the 14 inch big enough to cover brisket or ribs ? .. greeting from ottawa

[@MadScientist7]

just fyi, I emailed kick ass pan about height of 14” pan and it’s 1 5/8” including feet.

[@user-ho1yn6ms7y]

I buy my briskets at Costco. Can’t beat prime for $3.99/lb. I then separate the point and flat (young boys don’t like the fattier point) and I smoke the flat, and grind the point to make brisket burgers!

[@jasonhart395]

I just subscribed to your channel btw!

[@SmokingDadBBQ]

Thanks for subbing!

[@gregwilliams2066]

Is that masterbuilt still considered a gravity fed? Is it their replacement for their old 560?

[@SmokingDadBBQ]

I guess in a way it’s a small gravity fed taking the place of the sub $500 price point. There was an all new gravity fed announced coming spring this year too

[@gregwilliams2066]

@@SmokingDadBBQ yes, the large new one is around $1500 though. I'm looking for a reasonable prices, smokey tasting producer .

[@FOGOcharcoal]

Can you send some brisket this way?

[@DirkHarrington]

Cook quality aside (for now) … I have nothing but love for the build quality. Talk about an heirloom cooker! I also love cast iron so this pure grilling beauty to me.

[@SmokingDadBBQ]

No arguments on those points

[@copper4eva]

Any chance we'll see you ever use a blaze cast aluminum kamado?

[@SmokingDadBBQ]

I’d like too. They haven’t ever responded to trying to make it happen so maybe if more people give them the idea it will help

[@stephanszymanski9348]

@@SmokingDadBBQsecond a test of the blaze

[@lazydog274]

Woof Woof Thumbs Up 👍🏾 Everyone

[@SmokingDadBBQ]

Woof woof cheers 🍻

[@darknessblades]

Might get addicted to smoked/grilled meat. Have done a grilled porkbelly and a smoked one [2 hours at 80-100C] [was a small cut of 300 grams] Still have to figure out vent settings, as at the smallest possible the fire goes out quickly. but too much and it heats up to fast. Planning on doing Bacon-ribs next.

[@shanzman1]

Yes.....they can......My Primo, I had, would do a Brisket in 7 hours at 225......

[@pitviper404]

That's crazy. My Goldens uses way more charcoal for a brisket. I do use your double deflection method though

[@SmokingDadBBQ]

I need to move that. I just got a spare set of the cast iron grids so I can do that next time. Is that how you setup? It’s not just a Goldens thing. Normal kamados use less fuel too without double indirect

[@pitviper404]

Hey James, apologies I just saw your comment. I do have 2 sets of grates but I bought the base of a large clay flower pot to use as the secondary heat blocker

[@pitviper404]

I just got another cast iron heat deflector. I'll give them above with the terracotta a go on a brisket soon

[@panfliesadventures1328]

Does it fit the kettle joe?

[@TheRssr1979]

Great video. So to turn out true bbq flavours we cant use our kamados 😢? How is the MB auto ignite performing so far in the cold?

[@SmokingDadBBQ]

Not at all what I am saying. I am saying this in stock form performed like my briskets on kamados 10 years ago and I think confirmed needs some of those things applied to catch up to my current Kamado briskets

[@TheRssr1979]

@@SmokingDadBBQ just need a few tweeks to optamize performance

[@stevefowble]

Hey James, Is the Kick Ash drip pan on the market now? Just this week I bought the low profile Smoke Ware drip pan. I like the fact Kick Ash has feet.

[@MadScientist7]

But it’s 1 5/8” total height with the feet.

[@mantzbrinkman4780]

Similar to your wife, I do not like a lot of smoke. Does she still like what you cook on the offset rigs as much as the Kamado Joe cooks?

[@CoolJay77]

Amazing how little of the coals have burned to ashes. I'd take the cheaper grill that can produce better smoke flavor. It seems like the designers of many grills, including pellet grill manufacturers, prioritize efficiency over smoke flavor.

[@johngravino8881]

I enjoy your show, and I think you make many excellent points, but I think you have a blinder on where the Weber kamado is concerned. That is my current setup. You ask in this show whether kamados can be too efficient, and the consensus is, yes, they can. I had an Akorn Kamado before, and the fire would go out on low-and-slow because excessive insulation requires a strangling off of fresh air. It is the inefficiency of off-set METAL smokers that is the key to their success. Since heat escapes, heat can continually be added, always giving you a fresh fire with fresh wood and smoke. The steel Weber shares this feature with off-sets. And THAT is the reason you can't add wood to the ash can. YOU ARE NOT SUPPOSED TO BE ABLE TO DO THAT! The ash can is supposed to let the fire die out. The fact that you can do that points to the EXCESSIVE efficiency of Kamado Joe. Want more evidence? Why did Kamado Joe create a steel kettle? And with even LESS insulation than the Weber in cook chamber? Want even more evidence? Why did the inventor of the Komodo Kamado do a whole show on bad smoke and invent a separate smoking chimney to connect to his ceramic Kamado? He is addressing a problem with his ceramic kamado that he seems to think can only be remedied by such drastic measures. He has effectively turned his kamado into an OFF-SET ceramic smoker. Thus, the evidence I cite points to the heavy ceramics as suffering from excessive efficiency. Now, back to Weber for a moment. Yes, adding wood is a challenge. The solution is half-moon cooking grates and deflector plates. Since Weber doesn't offer this, you need to go to Big Green Egg or Kamado Joe. And YES, that's a bad mark for Weber. Not enough kamado accessories. Truth is they are quite half-hearted about kamado world. I have found that BGE and KJ accessories fit the 24 in. Weber nicely. BUT, you don't need all the racks of divide and conquer that you put into your Weber. I can cook a large brisket on a half-grate, and use the other half of grill for access to the fire box to add wood. Works very well, and I get a great smoky result. I enjoy your show. I just bought the Meater2Plus based on your excellent review. Thank you!

[@SmokingDadBBQ]

Maybe I am missing your point on the Weber summit. I really like the summit. It’s a great grill. But is it a better grill than even a kettle or WSM (which I have but haven’t shown yet, comes out soon)? I don’t think so… the heat loss as you said on the WSM makes for better smoke and the exhaust vent can be adjusted to draw smoke across the food. The summit is double wall insulated so it doesn’t seem any less efficient than ceramic so that doesn’t help with smoke, its shorter for fitting layers of things to try and force the fire to rub hotter and cleaner, there’s no innovation on why every single Kamado has no chimney to help draw air etc. is it well made? Yes. If you have one does it cook similar to any leading stock Kamado? Yes. Does it over more versatility with setup and or table install options? No. Is it less? No. So if you’re in the market for a new Kamado as good as it is I think you’re getting a few more limitations but otherwise it’s a great grill… i just don’t think I’d take it over other Weber products

[@johngravino8881]

Thanks for your reply. It would not surprise me if the WSM produced a superior result compared to the Summit Kamado. However--and this is a point you made on one of your shows--the point of the kamado is that you get one grill that does many things well. You can make pizzas and sear steaks on high temperatures, but you can also smoke a 16lb brisket all night and get an excellent result. I went for the kamado Summit to get that one, great all-purpose barbecue. Not necessarily going to be the BEST in all categories, but will produce great results all around. Maybe the WSM is the better smoker, but it can't sear a steak. The kamado does it all, as you know. So, the question, really, is which kamado is superior. I was suggesting in my first post that metal construction is better in that it mimics the cooking properties of off-set smokers. I'm suggesting that thick ceramics are too efficient which can hurt low and slow smoking: bad smoke produced by oxygen starved fires. So here's the test: a smoking competition between summit kamado and one of the the thick ceramics. My bet is the Summit goes lower and slower than either Kamado Joe or Big Green Egg or Komodo Kamado. @@SmokingDadBBQ

[@jasonwarren4948]

Melinda's black truffle hot sauce at walmart

[@williamfarmer4124]

dude you do not need a tape or a thermometer to cook your food

[@AbrahamCollins1786]

You also don't need a paintbrush to paint. There's nothing wrong with him using these tools.

[@SmokingDadBBQ]

after making 300 videos i know what details if i leave out will result in getting a few hundred emails or message asking exactly what ratio it was. if you understand the visual by eyeballing it thats great, the other half of the population doesn’t and will ask so this is for them

[@johngravino8881]

In my previous comments, I made reference to a new chimney from Komodo Kamado to solve the "bad smoke" problem. I failed to provide the link. Here it is. I recommend you take a look at it. kzbin.info/www/bejne/qnvWlqakmcuVi6csi=L3_TESkRSI8vKxbj I think we agree that bad smoke is often the result of excessive insulation and heat efficiency. The creator of Komodo seems to be acknowledging the problem with his thick ceramic grill. I'm sure it's a problem with all ceramic kamados when trying to smoke at low and slow temps. The Weber Kamado, on the other hand is hollow, not solid ceramic. It's a double layer of steel with only air in between--hollow, not solid. This reduces heat efficiency, allowing for heat escape, which, in turn, allows for fresh air, heat, and smoke. Komodo Kamado, in the video I linked to, is acknowledging the problem with his kamado. His solution is interesting: a small portable "firebox" for creating wood smoke. What do you think? What are the implications for Kamado Joe. BTW, there's a guy on KZbin that claims to have won a bunch of BBQ competitions using just a Weber Smokey Mountain. Definitely interesting if true. To be able to get top results with a product that costs pennies in comparison to typical competition-level rigs. I'm definitely more interested in great results than huge price tags.