UPDATED method with ALL my latest tips and tricks in 1 video BELOW: Steak - kzbin.info/www/bejne/hmLOk52XmZyAarc Brisket - kzbin.info/www/bejne/Z3ylZIOHrpJ3pJY Pulled pork - kzbin.info/www/bejne/hn-yqJZpq8merrc Ribs - kzbin.info/www/bejne/bpCno2p5qc6Frq8 Chicken - kzbin.info/www/bejne/lYrYdmljgt-bfdE
@darrenhughes81064 ай бұрын
For a medium ribeye, what would I need to get the internal temperature of the ribeye to before I go into inferno mode? Thanks! I
@brentsabourin46074 жыл бұрын
Great tip about adding the plate setter etc once temperatures are stabilized.
@SmokingDadBBQ4 жыл бұрын
Glad it was helpful Brent! Little things like that really help the cook go smoothly
@kylet35894 жыл бұрын
Is there no danger of thermal shock to the deflector by putting it in when grill is hot?
@SmokingDadBBQ4 жыл бұрын
audi a4 if the grill was 800 I would be concerned but at low and slow temps where you adjust your vents right away it just gradually warms up. Knock on wood, that’s one piece of ceramic I’ve never cracked in 10 years if Kamado cooking
@henrykrinkle5353 Жыл бұрын
Love this one . . classic Smoking Dad! I never write anything down and often re-visit for a refresher. This method works every time :)
@Jefferrr..2 ай бұрын
Just ordered a kamado joe junior next to my classic 3, because of your video’s !!
@davidswanson3963 жыл бұрын
Love love love this video. I tried it with side by side of prime ribeye and a 7 day dry aged ribeye, the dry aged went from med-rare to medium real fast during inferno mode so beware if you are using dry aged beef.
@SmokingDadBBQ3 жыл бұрын
great call out, dry aged does cook differently
@saqibiqbal17864 жыл бұрын
I ordered my classic 3 and it's being delivered tomorrow. One of the reason I finally got it was cause I saw your setup. Hi from Stouffville.
@SmokingDadBBQ4 жыл бұрын
Saqib Iqbal that’s awesome 👏. Congratulations you will love it. Feel free to reach out with any questions
@bigdaddyg14 жыл бұрын
@@SmokingDadBBQ Thanks, i probably will. i am new to Kamado style grills. Keep on Making the amazing videos.
@SmokingDadBBQ4 жыл бұрын
Saqib Iqbal thanks for the encouragement
@dutcheric2 жыл бұрын
Today I’ll reverse sear a ribeye on my new Kamado Joe for the first time. The weather sucks but it’s okay. Can’t wait to taste the result.
@SmokingDadBBQ2 жыл бұрын
thank-you, cheers
@neo17954 жыл бұрын
Awesome! Informative and what an amazing looking steak..how you managed to resist the urge to devour the meat on that bone after cutting will be a question debated for generations! 😍
@SmokingDadBBQ4 жыл бұрын
You got that right! The second the camera was off guess what happened lol
@jeroenalexandervanarkel3 жыл бұрын
Watching it in the same weather conditions is nice
@SmokingDadBBQ3 жыл бұрын
Very!
@CookingWithCJ4 жыл бұрын
Perfect looking steak right there. Reverse sear is the way to go!
@SmokingDadBBQ4 жыл бұрын
It sure is! Thanks so much CJ
@Aquascaped3 жыл бұрын
Got my Joe Jr today and can confirm this method is foolproof! don't think i've cooked such a perfect edge to edge pink steak like that before!
@SmokingDadBBQ3 жыл бұрын
Fantastic
@hernandosalazar3982 жыл бұрын
I just got my Joe Jr and the first thing I want to cook is a bone in rib-eye! So I came on KZbin and find your channel!!!! Thanks so much man!! I’m subscribing now!
@SmokingDadBBQ2 жыл бұрын
Hope you enjoy and welcome aboard
@richardcagle54754 жыл бұрын
that yo-yo effect has been killin me. I was afraid of adding the ceramic after it was hot because i thought it may crack. I think this guy knows a ton more than me so I'll be doing it this was from now on
@SmokingDadBBQ4 жыл бұрын
thanks Richard. your not adding cold ceramics to 900f in which case you might have a problem. 200-300f all day long
@boardgamebjornis3 жыл бұрын
Id love to see in more detail how you set up meater thermometer for a reverse sear 😀
@SmokingDadBBQ3 жыл бұрын
haha Noted!
@peterboomsma3 жыл бұрын
@@SmokingDadBBQ Would like to know this as well, or gain some tips!
@darvincash39393 ай бұрын
Miss Ellie (our dog) loves the bone part!
@SmokingDadBBQ3 ай бұрын
100%
@arc98572 жыл бұрын
Hiya James, My first cook on my new Joe Jr and as apprehensive as I was I needn’t have been, thanks to SMBBQ our ribeye reverse sear was perfect and a completely different taste to a pan cook. We’re lucky where we live that we have a great local butcher who cut and tied the meat but even my other half was shocked when I came home with the two massive steaks that looked like something Fred Flintsone would have carried home! I used only the one as it was more than big enough for the both of us and cooked it Medium, she’s doesn’t like it too rare and it was the perfect colour, I should’ve taken photos and posted on Insta! On the insistence of my wife (and our dog) I’m cooking the 2nd steak tomorrow and I’ll try a different rub and maybe persuade her to try medium rare… Thanks again from the sunny south coast of England.
@SmokingDadBBQ Жыл бұрын
Glad to hear it turned out!
@fralanasko29004 жыл бұрын
I just ordered a Joe jr and I am beyond excited!!! Have ordered a beautiful brisket for my birthday and literally can not wait! I'm loving these Joe jr cooking videos, they're awesome thanks dude!!!
@SmokingDadBBQ4 жыл бұрын
Fralanasko congratulations 🥳. That’s awesome
@JoeKForReal4 жыл бұрын
I’m loving all your KJ videos! Really informative. I have a gas grill and am considering a KJ Jr. It’s just the 2 of us so I think it might be big enough.
@SmokingDadBBQ4 жыл бұрын
Awesome! Thank you! check out last weeks video where I show everything we cooked over two weeks using just the joe jr. it’s a very capable grill for a small family
@leew21993 жыл бұрын
Fantastic video can’t stop cooking on my joe junior many thanks
@SmokingDadBBQ3 жыл бұрын
Rock on!
@elliedowner4 жыл бұрын
My favorite way to cook a thick steak. Good job.
@SmokingDadBBQ4 жыл бұрын
Ellie D thanks so much Ellie
@joni10193 жыл бұрын
You're the best seller of Kamado Joe haha, I Just ordered a Joe Jr , thanks for all the very good and explained videos.
@SmokingDadBBQ3 жыл бұрын
congratulations and Glad you like them!
@BBQPITDOG4 жыл бұрын
Nice work on the Kamado bud! That ribeye came out perfect!
@SmokingDadBBQ4 жыл бұрын
Thanks so much 👍 Love it when a plan comes together
@ManitouGhost3 жыл бұрын
Most trusted name in Kamado...
@SmokingDadBBQ3 жыл бұрын
thanks so much
@ComparisonCooking4 жыл бұрын
That's not a Ribeye, that's a quarter cow!!!! That's one of the best looking ribeyes I've seen!
@SmokingDadBBQ4 жыл бұрын
hahah thanks Kevin... I like my steaks the size that a really good veterinarian could save the cow
@ComparisonCooking4 жыл бұрын
Smoking Dad BBQ 😂😂😂
@seanflynn35754 жыл бұрын
Looks great. The reverse sear is magical. I just did a pichana on the weekend with similar results.
@SmokingDadBBQ4 жыл бұрын
Now I want picanha again lol
@Gtandmj4 жыл бұрын
Ok, now I'm drooling on my keyboard James!! Waiting for delivery of my KJ and adding to the list of first cooks! I am a huge sous vide guy so I'm really anxious to put it to the test!! Keep up the great work! Love your channel!
@SmokingDadBBQ4 жыл бұрын
Garen Johnson thanks so much. Next weeks video I am doing reverse sear head to head with sous vide. Will see which is best side by side
@Gtandmj4 жыл бұрын
Smoking Dad BBQ can’t wait!!
@kappatvating4 жыл бұрын
Love your excitement from a good cook
@SmokingDadBBQ4 жыл бұрын
Thanks so much Steven. This one was worth getting excited for
@lyleswavel3204 жыл бұрын
I like that cooker, Oklahoma Bronco and Masterbuilt 560
@SmokingDadBBQ4 жыл бұрын
thanks
@drunkmonkeyzero33722 жыл бұрын
Brilliant video James
@SmokingDadBBQ2 жыл бұрын
thanks so much
@Forrest_Gee4 жыл бұрын
I would also like to see you cook fish on the Kamado!
@SmokingDadBBQ4 жыл бұрын
Heck yes. Finally lol, love doing that. Let me pick my recipe and get to work
@joeburns12784 жыл бұрын
Would you consider talking about the meat thermometers you use and what has worked best for you? Thanks.
@SmokingDadBBQ4 жыл бұрын
Joe Burns sure thing
@michaelanstey41373 жыл бұрын
Another great video. Thanks! Can you please do a video of a beer can chicken roast?
@SmokingDadBBQ3 жыл бұрын
Great suggestion! Will do
@beers-jackofbbq4 жыл бұрын
That was cooked exactly the way I like it! You know you have a thick steak when you can sear the side without holding! LOL Nice cook James!
@SmokingDadBBQ4 жыл бұрын
Beers-Jack of BBQ haha true. Thanks so much
@borgimplantdan3 жыл бұрын
James that was truly an inspiring presentation ! I can’t wait to try it myself... I’d tear into the meaty bone first and let my sequestered primal side rip into it.
@SmokingDadBBQ3 жыл бұрын
hahah right on
@borgimplantdan3 жыл бұрын
@@SmokingDadBBQ James What are your thoughts on the Pellet Joe? I like the concept... just wondering if you were ever going to get one.
@pablodespeluzzi2713 жыл бұрын
Hi from Argentina 🇦🇷 I own a Kamado and I’m a fan of grilling and your channel. At what temperature do you sear in the end? What happens if you don’t have enough heat power such as it ran out during the line and slow cook (thinking of big cuts)? Should I put more charcoal and wait until it is ready to put the cut on the grill again? Thanks cheers
@SmokingDadBBQ2 жыл бұрын
thanks so much, if you don't have enough power to clear 600-700 then toss in a piece or two of coal when cranking the heat to help make sure you get the heat you want. if you sear without the heat you won't get a good crust, but you will cook down into it so when you slice you see crust, brown, medium well to medium etc.
@andrewwarfield873 жыл бұрын
Do you drive your next door neighbor nuts with all those delicious aromas?
@SmokingDadBBQ3 жыл бұрын
hahaha it’s been mentioned a few times lol
@kappatvating4 жыл бұрын
Loved the salt bae joke. I actually went to the restaurant and Australian Wagyu A9 is amazing.
@SmokingDadBBQ4 жыл бұрын
that steak is no joke. Awesome
@ryanwinklevoss3 жыл бұрын
A9?
@stevemargolese38124 жыл бұрын
Really enjoying your videos. My Classic arrived on Thursday. Baby back ribs on Friday, pork belly burnt ends and beef ribs yesterday, chicken lollipops today (unreal) and a tomahawk lined up for tomorrow. DoJoe is on order. Barbecues Galore in Burlington was open this weekend and I was able to snag a couple of cans of duck fat spray. I appreciate your tips, tricks and recipes. I will steal them all. Hello from Oakville.
@SmokingDadBBQ4 жыл бұрын
Congratulations.. maybe when the world opens we can do a cook together. That’s a heck of a lineup on your menu
@stevemargolese38124 жыл бұрын
Smoking Dad BBQ that would be awesome. I’m in. I’ll try and share and not just steal 😉. Let me know where I can send you some pics from this weekend.
@SmokingDadBBQ4 жыл бұрын
Amazing. You can dm me on Instagram @ Smokingdadbbq
@reddogales90294 жыл бұрын
Mate your vids are awesome. Im in UK and just ordered the Jo jnr Should be here tomorrow 😬. Canna frigging wait. Subbed 👍🏽
@SmokingDadBBQ4 жыл бұрын
Thanks so much, congratulations on your Joe Jr. Whats the break in cook? Spatcock chicken at 375 would be a strong contender.. or a ribeye like this one
@krispycrittersonthegrill36114 жыл бұрын
Omg LMAO it's like watching a mini me of Pitmaster X
@SmokingDadBBQ4 жыл бұрын
Ian Brennan lol thank you?
@christopherzapf2960 Жыл бұрын
Is there any way that you can download a printed version of your EXCELLENT recipes?
@chaddoyle69112 жыл бұрын
So I’m curious how you feel today not about reverse searing but the method you used. Would you do it the same way or would you use the soap stone?
@DJunc22 жыл бұрын
Agree with this question 🙋♂️ need to know !
@SmokingDadBBQ2 жыл бұрын
this turned out well.... but an air gap from stone to protein always helps with managing conduction cooking something that i couldn't avoid in this setup. if you add the stone after reverse searing it only adds 5 min so i would just do that
@richardcagle54754 жыл бұрын
I'd like to request a video on smoked beer can turkey sometime before Thanksgiving as I plan to do one for the family.
@SmokingDadBBQ4 жыл бұрын
Great suggestion!
@chefjoebbq854 жыл бұрын
Looks amazing! Made this! I like my steak 🥩 medium!
@SmokingDadBBQ4 жыл бұрын
Sounds great! cheers 🍻
@maximusmeridius12406 ай бұрын
Lol it rains most of the time in the UK
@SmokingDadBBQ6 ай бұрын
I eventually added a roof lol
@BRIANVANDUYN2 жыл бұрын
Great video time for a redue with better audio!
@SmokingDadBBQ Жыл бұрын
for sure!
@dr.angelcabanmd4 жыл бұрын
I am a bone guy. Love bone-in rib eyes.
@SmokingDadBBQ4 жыл бұрын
Thanks so much, 100% agree with you
@UAroman178 ай бұрын
just realized you have a pool, in Canada eh... when do you get to use it?
@SmokingDadBBQ8 ай бұрын
Two nice weeks in July usually 😂. Kidding we’re open mid April to mid October
@killahcro8 ай бұрын
@SmokingDadBBQ what temp you had in your dome for searing? 500F, 600F or even more?
@SmokingDadBBQ8 ай бұрын
if you have an ir gun the soapstone ideally is reading 600f
@DevinzYT4 жыл бұрын
Thank you for your reply! 2 more quick ones and I'll leave you alone. I want the Big Joe 3 badly, have you had any experience with it or know if they're are any added challenges or differences in keeping the temp stable? Have you used a temp control fan like the
@SmokingDadBBQ4 жыл бұрын
I love the questions, keep em coming. It works the same, just takes a little longer to warm up but it works the same. I don't use a fan as I often set it up and go to bed and wake up to the same temp the next morning ... in my foolproof low and slow video i show how I build my fire for this hassle free operation
@justincharles50152 жыл бұрын
Thanks for this great video! Did you season the steak prior to grilling? What did you use?
@SmokingDadBBQ2 жыл бұрын
yes, this had Fogo black rub on it
@flytelaw13 жыл бұрын
Great content and gentle review that you need to get your gesticulating via your hands under control...it’s too much😀
@SmokingDadBBQ3 жыл бұрын
but then how can i speak lol
@jakesbuddies47312 жыл бұрын
QQ - would the same method apply for a rump steak? Loving your channel...just bought Classic 2 and looking forward to my first cook this weekend.
@SmokingDadBBQ2 жыл бұрын
i would treat it the same yes
@riverhawksford93063 жыл бұрын
Do you know if the Joe Jr Woo rack is the same as the Divide & Conquer system you are using? I just got a 30+ year old Casa q Kamado and need a setup for indirect heat. It’s almost the same exact size as the Joe Jr. I really enjoy your videos, please keep them coming.
@SmokingDadBBQ3 жыл бұрын
congrats, sounds like an awesome Kamado. They are similar but I don't think identical for measurements
@jaimegonzalez48683 жыл бұрын
I have the Big Joe, do i have to use leftover charcoal? Or can i use all new ? Great video can’t wait to make!!
@SmokingDadBBQ3 жыл бұрын
for sure you can use it ... but it performs differently. check out this summary - kzbin.info/www/bejne/gHicZ4KqpLp-msU
@Forrest_Gee4 жыл бұрын
Can you please make a video about the rubs you use? I would like to see some in depth commentary on why you like the activated charcoal rub, thanks.
@SmokingDadBBQ4 жыл бұрын
I have really been wanting to do this type of video. In short I think you should make your own rub (even though I used Fogo black on this cook lol) as you don't go to a restaurant and decide the meal based on the rub... you decide on the flavor and I think its even better if we can learn what combinations work together and have the tools to make what we want to taste at home vs. needing to buy so many off the shelf rubs. If you want that video, I will get started on it
@Forrest_Gee4 жыл бұрын
@@SmokingDadBBQ Yes! I think that would be a great video!
@SmokingDadBBQ4 жыл бұрын
Forrest Gee will add it to the list
@fralanasko29004 жыл бұрын
I second this! Definitely make that video.
@SmokingDadBBQ4 жыл бұрын
Fralanasko ok will 💯 make it happen
@fayadams41363 жыл бұрын
Excited to try a ribeye on my Jr. How would you prepare the meat for the cook/season?
@SmokingDadBBQ3 жыл бұрын
i love the dry brine. i would salt 24hours in advance with diamond crystal kosher salt for the first level of flavour. 2 - hot sauce binder (I like truffle hotter sauce) 3 - dry rub. pepper and garlic at the min 4 - smoke (something mild like peach, alder, apple) 5 - blast sear on the soapstone is my favourite sear
@abbsabbs86104 жыл бұрын
Hi SDBBQ, great videos 👍🏾 , enjoyed your latest ones as much as the old ones, fantastic looking ribeye even though it rained, Quick question regarding heat and cracking the KJ jr, as I use a chimney starter to light coals and dump them inside the firebox, lump charcoal I wait till they are well lit close the dome and try and regulate temp like that Question is do you think I can crack the kamado that way pouring in hot coals and shutting the vents down for low temp,
@SmokingDadBBQ4 жыл бұрын
Abiodun Soetan the LE so much for watching. The joe can take a chimney starter but if the ceramic is extremely cold and you add it extremely hot coals this is not kind on the fire box. The Jr comes up to temp so quickly with such a small firebox I would just start my fire in there so everything warms up gradually
@abbsabbs86104 жыл бұрын
Smoking Dad BBQ Thanks and keep up the good work and prompt response you give to your reviews subscribed 👍🏾
@SmokingDadBBQ4 жыл бұрын
Abiodun Soetan thanks so much
@thomaswebb-wilson23314 жыл бұрын
Hi SDBBQ. I'm a big fan of your videos as the information conveyed is clear and direct. My question concerns the heat deflector installation. In previous videos concerning low&slow cooks, to start with you have set up the heat deflectors in a pacman orientation (best way I can descrbe it) and then closed them to full circle once temp has been reached/exceeded. Given the temps are similar for low&slow and the first stage of reverse sear, why is that no longer your method of choice?
@SmokingDadBBQ4 жыл бұрын
Good question Thomas! The Joe Jr. doesn't have two part deflectors, it has just one that blocks 90% of the air so what I have found is the Jr reacts much differently than the classic. If you heat up with the deflector in the plate is blocking a raging fire so when you hit your temp it keeps on climbing and then gets into a Yo Yo. The idea in both grills is the same, get heat in the dome first then adjust the plates and the vents to land on a more stable operation
@thomaswebb-wilson23314 жыл бұрын
@@SmokingDadBBQ that makes a lot of sense, thank you. I have a Classic Joe 2 and figured that might be the answer but wanted to make sure. A follow-up question if I may... How would you recommend removing the heat deflectors from my CJ2 after they have been involved in a cook before a final sear? I have some gloves but the ceramics can get extremely hot, even on a 'low' temp cook. Is there a CJ2 compatible claw type device that you used on the Jr or would you recommend another method?
@SmokingDadBBQ4 жыл бұрын
Thomas Webb-Wilson I have gloves that are good for 900f so they make it easy to handle the plates
@dman26284 жыл бұрын
Great video. I really enjoy them. I like the bone in Ribeye as well. I just got a Classic 3 and a Big Joe 3. I am really enjoying them. I was wondering if there was any concern with having your Jr in INFERNO mode with it raining? Any concern with it cracking from cooling down quickly? Again These are my first Kamados and I don’t know if this is fine or not. Thanks again from the deep south Louisiana.
@SmokingDadBBQ4 жыл бұрын
DMAN 26 thanks so much. No concern with snow or rain, do it all the time. Gradual heating and cooling is fine. It’s a sudden change that you have to worry about
@chuck-it-outreviews58373 жыл бұрын
Hey James, Great video as always. I would like your advice for a similar cook. I am trying to grill 6 Ribeyes on my Classic 3. I was thinking reverse sear would be a great option for me. Due to space constraints, I was planning on filling the both sides of the firebox with coal then putting the soapstone on one side right next to fire and put both grates on top. So one side would technically have some deflection from the soapstone. I am cooking for some people who enjoy their steak medium well, I know that is a problem I can’t seem to fix for them….HA!. So my steaks will finish with different doneness some medium rare, others medium, and others medium well. I was thinking maybe put the ones I want to be medium rare over the grate the is above the soapstone to have some deflection and maybe slow their cooking down some. I assume the first part I should be aiming for 250-300.. Is that right? So then I was going to pull each steak when the meater says it’s ready but let them rest under foil till all steaks have gotten the slow cook portion complete and then I was going to take out my grates and sear on my soapstone maybe 2 steaks at a time. Questions for this cook are: 1. Do you recommend my method of putting the med rare above the soapstone so that they have some deflection or do you recommend just adding them to the grill a little later. 2. How close to the Meater completion do you recommend I get before pulling off the slow cook to sear later? Obviously going all the way before the sear would make them too done. 3. Knowing that I am pulling steaks at different times and waiting till they are all slow cooked before searing and considering I also have to get my grill temp to sear mode, is there a period of time that is too long for them resting, or does that not really matter since they are about to be seared anyway. I assume they will begin to loose their internal temp at some point, but that might not make a difference. Thoughts? 4. How hot do I need to get the grill for sear mode? 5. How long do I need to sear each side? 6. How long should my rest be after the sear? 7. Sorry silly question, but is there a way to let the steak rest but still eat it hot and warm. I believe in the rest, but I just like my steak hot and warm. Thank you for any help James. Sorry for all the questions, but this is a cook I will probably do many times for my family so I am trying to get it right.
@SmokingDadBBQ3 жыл бұрын
I would install the soapstone on one side, and a deflector on the other side to create a heat blocker which is also allowing your soapstone to heat soak. I would cook all the steaks to -10 your desired temp (i.e. if you want medium rare 135 remove at 125... you want 130 remove at 120) and let those rest. once they are all off and resting, you can remove the deflector and crank the heat to get the sear going and sear about 3 at a time no problem
@ofershaked10083 жыл бұрын
This looks awesome! Love your stuff. Is it good for the steak to be in direct flame while searing? Does it not burn?
@SmokingDadBBQ3 жыл бұрын
thanks so much... you want to move it around fairly quickly so that you're getting a crust vs. burnt meat. i am always under 30 seconds a side when searing at temps above 650
@ofershaked10083 жыл бұрын
@@SmokingDadBBQ Awesome thanks
@cattv50634 жыл бұрын
Wholesome content!!~~
@SmokingDadBBQ4 жыл бұрын
Thanks for watching
@ManitouGhost3 жыл бұрын
What’s the link on how to correct the dome thermometer? Thanks Dad!!
@SmokingDadBBQ3 жыл бұрын
here you go - kzbin.info/www/bejne/a5baYWmljtOFbq8
@gpowerrocks48594 жыл бұрын
Nice Vid 🙂 I got my Kamado Joe Jr. this week to support my BigJoe and I love this little 🥚. Greetings from Germany 🙂 Oli
@SmokingDadBBQ4 жыл бұрын
Hope you enjoy it! What is the first thing you will cook with it?
@gpowerrocks48594 жыл бұрын
Smoking Dad BBQ I grilled a rip eye steak and sausages - in Germany called “Rote Wurst”. Such a nice flavor- delicious 🤤 I really like grilling with gas but the taste of the Joe is better. I like the heat control of the litte one. 750 degrees down to 400 an back to 750 in only a couple of minutes .... it is sooo easy ❤️
@gpowerrocks48594 жыл бұрын
Smoking Dad BBQ I bought mine after I saw your comparison video between the MiniMax and the Joe Jr. 🙂☀️🍻🍀
@SmokingDadBBQ4 жыл бұрын
GPower Rocks 💯 agree
@SmokingDadBBQ4 жыл бұрын
GPower Rocks awesome. Congratulations, I like all of my grills but this one holds a special spot
@michelhaffar3 жыл бұрын
Why don't you add the steps and temperatures in the description? I think most of us would find it very useful. Thanks
@SmokingDadBBQ3 жыл бұрын
sure thing
@Kevin-xe5ye Жыл бұрын
Can a tomahawk steak fit in the jr?
@EvanZamir2 жыл бұрын
If you sear first and then put the diffuser on and bring it up to an internal temp of 120-125F would that accomplish the same thing?
@SmokingDadBBQ2 жыл бұрын
yes but with ceramic they dont cool down well so i often reverse and then sear ... here is the head to head and i think reverse was slightly better - kzbin.info/www/bejne/nWPGpplspJZ7maM
@jonkuchler41634 жыл бұрын
I love my Joe jr. Where did you get the charcoal basket for yours? That steak looks crazy good!
@SmokingDadBBQ4 жыл бұрын
thanks so much Jon... the jr rocked it
@subiediaries61574 жыл бұрын
should have had one set up already ready piping and one for smoking
@SmokingDadBBQ4 жыл бұрын
I have done that a few times, lots of fun. Thanks for watching, commenting and subscribing
@laurencebrown19834 жыл бұрын
Loving your videos, great job. I have two questions. 1. How tall is the stand you have the Joe Jr on? It looks the perfect height. 2. Would you recommended going with the Joe Jr first to get used to Kamado type cooking? I currently have a Gas Grill but looking at the Kamado to start my journey into low and slow type cooking. It looks like you can do a lot on the Jr so a good place to learn before going big. Or just dump the Gas and go for it?! Thanks
@SmokingDadBBQ4 жыл бұрын
great question. I love the Joe jr, it might even be my favourite child 😂. that being said it’s a little more difficult to keep settled than the bigger grills because of air flow sensitivity and the moving daisy wheel when you open the dome. the jr continues to impress me if you give it the chance however. just yesterday I cooked to full racks of ribs on it and they came out amazing
@SmokingDadBBQ4 жыл бұрын
I forgot to mention it’s 32” tall which is a bit too tall for comfort but the box is hollow at the back so it’s tall enough the jr can slide into it for safe keeping
@jcasino9213 жыл бұрын
Do you have a recipe for what you preseasoned the steak with? Was it only black pepper? Btw 3 fingers is definitely an official measurement- at least when I order my whiskey!
@SmokingDadBBQ3 жыл бұрын
haha that’s how I like my drinks as well. I don’t remember but I suspect it’s Fogo Black. I only have it and hardcore carnivore black as black rubs and it’s too salty so I usually only use it for pulled pork where it works awesome. the Fogo is more forgiving for a steak
@hugeitsu2713 жыл бұрын
Excellent video! What ash basket are you using?
@SmokingDadBBQ3 жыл бұрын
Thanks so much, this is the Kick Ash Basket for the Kamado Joe Jr. Seems sold out, can't find it on Amazon but they do sell it direct
@hugeitsu2713 жыл бұрын
@@SmokingDadBBQ wonderful thanks. I was able to find one on ace hardware’s website. Thanks again!
@Parker-ub8xu4 жыл бұрын
I’d skip the salad part because I’m on a diet.
@SmokingDadBBQ4 жыл бұрын
haha I hear you
@geezer2tech1543 жыл бұрын
Great! I saw that the Joe Jr. was on sale today and I never considered getting this smaller version. Before buying, I wanted to make sure that you could reverse sear a thick steak on it. Your video answered my primary concern. How long did it take to bring the grill up to the searing temp from the slow cook temp? How hot was the grill at the searing temp?
@SmokingDadBBQ3 жыл бұрын
it was close to 800. I don’t remember the exact time but the Jr is the fastest of my three grills
@geezer2tech1543 жыл бұрын
@@SmokingDadBBQ Thanks! Ordered my first ceramic grill today!
@rvchipster4 жыл бұрын
Considering a Jr. model. What kind of time do you think it was from lighting the coal until you actually put the steak on the grill? Awesome finish/plating!
@SmokingDadBBQ4 жыл бұрын
mid life livin good question. Wasn’t paying attention and was doing some recording so that always makes it take longer but I’d budget 10min to 15 min to be clean smoke and food ready
@billywonka24694 ай бұрын
Shouldn’t the dome be left open during sear ?
@SmokingDadBBQ4 ай бұрын
Doesn’t need to be
@billywonka24694 ай бұрын
What’s best for searing ? I thought it would overcook my steak if I left it dome closed . Any insight would be appreciated :)
@SmokingDadBBQ4 ай бұрын
@@billywonka2469 the surface temperatures matters more than dome open or closed. Closed just helps reduce flare ups / flames but so long as the stone temp is above 650f you’re good to go either way
@cesarlaws4 жыл бұрын
Hola, great video. I already have the big joe 3 and I love it, every day I'm looking forward to the weekend so I can start grilling. However, I feel the big joe may be overkill when making a chicken or burgers. I am considering another kamado joe. Here is where I really consider your opinion, what do you think my second grill should be a jr., a classic 2 or 3?
@SmokingDadBBQ4 жыл бұрын
I think the big joe and the jr are a great combo. The classic is still a lot of grill for small cooks, I do single spatchcock birds, steaks like this, appetizers, searing station etc. so I really like the Jr. as a companion
@cesarlaws4 жыл бұрын
@@SmokingDadBBQ That is what I was thinking, I just needed to hear from an expert. Thanks for the advice and all the great videos really appreciate them.
@SmokingDadBBQ4 жыл бұрын
Cesar V thanks 🙏
@whotookmyname14 жыл бұрын
How can you grill without a beer in your hand?
@SmokingDadBBQ4 жыл бұрын
hahah it’s off camera 🎥
@jkangpolo4 жыл бұрын
Do you leave the meater probe in for the sear portion? If not, how do you know if you’ve hit your desired temp of doneness or under/overshot it?
@SmokingDadBBQ4 жыл бұрын
great question. I leave it in while resting so you can see it continue to climb and then remove it for the sear as it isn’t made for 500f or hotter temps. this approach with a blast sear gets the doneness we like so I actually never check it with a probe again
@carlgeorgtsigakis4984 жыл бұрын
Greetings from a fellow Canuck living in Norway. :) So I'm a pre newbie to smoking and the Kamado, Picking up my grill next week. I've was wondering; Is there a guide/recommendation you follow on what wood type, for what type meat? Or is all down to personal preference? Thanks for all your great videos, I'm learning a ton ! Also did you have an Amazon affiliates page/store, I can't find it...
@SmokingDadBBQ4 жыл бұрын
Thanks so much Carl. I like Brisket (Oak, Peach), Pork (Cherry, Hickory, Apple or Peach), Poultry & Fish (Alder, maple, Peach or other mild smoke woods) ... think of smoke like salt. Too little leaves you wanting more... way to much ruins the dish. In general I am one or two chunks of smoke wood and almost never strong smoke flavours like mesquite
@carlgeorgtsigakis4984 жыл бұрын
@@SmokingDadBBQ Hi James, thanks for getting back to me. Did you have a Amazon Store btw, or just the various links you post in the Description?
@Natesmitguitar2 жыл бұрын
When you sear it do you still use the probe, or only during the smoking?
@SmokingDadBBQ2 жыл бұрын
no the probe has done its job, remove for the sear
@TacticalStrudel4 жыл бұрын
"And for dinner tonight we have a 35oz bone in ribeye on top of a salad"
@SmokingDadBBQ4 жыл бұрын
haha exactly
@Rickysfoods4 жыл бұрын
Delicious as always buddy🔥🔥
@SmokingDadBBQ4 жыл бұрын
🙌Thanks Ricky! Much appreciated
@MrMarnold63 жыл бұрын
Does it rain in Canada every day or what? Seems to happen in half of your videos!
@SmokingDadBBQ3 жыл бұрын
its insane.. thus my newest building a rain covered pergola
@tremaynemyles82763 жыл бұрын
Do you have a set it and forget it video for the slo roller set up?
@SmokingDadBBQ3 жыл бұрын
some at the 15min mark here - kzbin.info/www/bejne/rmTRp56totyofNk
@gagelong90873 жыл бұрын
Dad, how many grills do you have? Also… why so many 😂
@SmokingDadBBQ3 жыл бұрын
I have the jr for taking places, my classic and a big Joe. up North is my kettle Joe for weekend getaways
@jonkuchler41634 жыл бұрын
Found it!!
@SmokingDadBBQ4 жыл бұрын
ok great. I have a link (affiliate) below but they are available lots of places. hands down my favourite accessory for the jr
@joeburns12784 жыл бұрын
I've coveted the kamado grill for years. I'm finally pulling the trigger. Thought it was going to be big grean egg but my research and in large part due to your videos has led me to the KJ. I'm curious about your multiple grills. Do you really find multiple grills that useful? Or - and I mean no offense by this - are you just fortunate to receive them from KJ for promoting them and therefore are in a position to have multiples? Haven't gotten through all your videos yet. Looking forward to them. Thanks so much for sharing your knowledge.
@SmokingDadBBQ4 жыл бұрын
Thanks Joe. I have purchased Eggs and Joes with my own money, but after 10 years of going at it alone some toys have started to arrive. I haven't done a video with that yet but I can't wait to share the news about that soon. I've always liked having more than one Kamado, when I had my Eggs I had a Large and a MiniMax and was given a Mini from a friend which now lives up north at a friends cottage to complement their Large Egg. The first KJ I bought was a Classic 3 size and the idea was to do 2 the same size since I could share accessories between them (i.e. the JoeTisserie I bought last year on black friday) vs. needing bespoke accessories for each grill size. I love the Joe Jr, for the past two weeks its been the only grill I have to cook with and its been a great reminder of how capable it is.... when I am back to full strength I still like having the different sizes for small mid week cooks and for different cooking temps etc.
@joeburns12784 жыл бұрын
@@SmokingDadBBQ Thanks for quick reply! My KJ classic 3 is on the way. Not arriving until end of July. :( The pandemic has everyone buying grills. Can't wait to fire it up! We'll see how that one goes for a bit. Then I'll consider a second (let's be honest, I'm already considering it. But I'll wait until I have some skills first.) Keep on grillin'!
@SmokingDadBBQ4 жыл бұрын
Joe Burns congratulations. I have a classic on back Order as well. Same eta
@christopherklipich33012 жыл бұрын
Any chance you can cook some venison?
@praetorxyn4 жыл бұрын
I am curious on this one, maybe you can answer. If you used the expanded top grate, how many (good sized but not huge) steaks could you fit on the Classic III? I ask because I just watched a video last night where the SnS Deluxe Kamado (which is a 22.5" Weber kettle sized cooking area) with its expanded grate (which only covers half the area or so) could hold 12 NY strips, so I was wondering how the KJ compares? Big Joe could probably hold more, but that doesn't sound like a fair comparison when it's almost double the price 😁
@SmokingDadBBQ4 жыл бұрын
praetorxyn good question. We would probably have to use the same steaks side by side to really answer that so instead I would look at the sq” in. This was harder to find than it should be but it looks like the SNS raised grid adds about 180 sq” in of space. The KJ raised grid adds 306 sq in. The SNS used as a traditional Kamado is obviously larger but it looks like when used as recommended for turbo mode total capacity is something like 360 vs 800 if you had the classic and expander
@davidhoffmann31554 жыл бұрын
Where did you buy your Charcoalbasket? Or what’s the name of it? Looking for one for my Junior. Kamado dosen’t sell one for the Jr. here in Germany Appreciate your answer. :)
@SmokingDadBBQ4 жыл бұрын
David Hoffmann it is made by Kick Ash Basket
@caleb83894 жыл бұрын
What's the proper way (or is there) to lighting the charcoal? What do you use to light it? Do you always try to teepee the lumps up? Thanks! Edit: Also I would love to see your method of grilling awesome burgers!
@SmokingDadBBQ4 жыл бұрын
Caleb Jones thanks Caleb. I switch between a fire starter and my looftlighter. Both work great. Have you seen my smash burger video?
@caleb83894 жыл бұрын
@@SmokingDadBBQNo I haven't. I'll check it out! I don't have a Kamado yet but I've been wanting one for a long time and from my research I've decided to get Kamado Joe instead of BGE. Then I ran across your videos and it was good to see you confirm my choice. Do you know if they ever go on sale for memorial day or father's day? Anyways I'm trying to learn as much as I can in the meantime. Thanks for your help!
@SmokingDadBBQ4 жыл бұрын
Caleb Jones welcome to the family. You won’t regret it. Not sure on sale price as this years retail situation is a bit different lol
@ronaldadamski41614 жыл бұрын
James, did your take out the probe b4 you seared it ? I'm thinking yes
@SmokingDadBBQ4 жыл бұрын
yes absolutely take out for the sear
@TheHoff71104 жыл бұрын
What’s your thoughts on the Monolith Jr vs Kamado Joe Jr. really doesn’t seem like much in it.
@SmokingDadBBQ4 жыл бұрын
thanks Matt. they don’t sell them in my area so I’ve never used one. try to not comment on products I’ve never seen and used in the flesh
@TheHoff71104 жыл бұрын
Thanks for getting back to me Smoking Dad BBQ. Great videos btw!
@davidrussell31894 жыл бұрын
Can you cook a TriTip? And what seasoning did you use before cooking the. Ribeye?
@SmokingDadBBQ4 жыл бұрын
I did a waygu tritip on the classic, but love the idea of trying one on the jr
@davidrussell31894 жыл бұрын
@@SmokingDadBBQ saw it after the comment but preferred Central Coast CA TriTip better
@SmokingDadBBQ4 жыл бұрын
David Russell would love to do that. Will make it happen
@vorianatredes2 жыл бұрын
Have you ever reversed seared a Porterhouse? I purchased 2 24 oz from Chicago Steaks for a special occasion and need some advice .
@SmokingDadBBQ2 жыл бұрын
lovely, many times but haven't done a video on that... this is my most recent one with all the steak tips and tricks i would do - kzbin.info/www/bejne/nWPGpplspJZ7maM
@vorianatredes2 жыл бұрын
@@SmokingDadBBQ Thanks for the demo. Will help greatly. We kinda like steaks a bit more medium with scant red in the center. What temp would you pull steak off before searing adjusting for the normal temp to rise before searing to get a final temp of 130 to 135?
@SmokingDadBBQ2 жыл бұрын
@@vorianatredes I would add 5-10f more than what I do for that. Count on gaining about 5-10 in the rest beyond what you pull off at
@drunkmonkeyzero88173 жыл бұрын
Hi why do you use a temperature device when it has a temperature gauge on the bbq? Cheers
@SmokingDadBBQ3 жыл бұрын
good question... this does a few things like give you a historical data chart that shows what went on with your grill and your food which helps you learn how your adjustments impact both. it also helps spot dome issues running out of calibration which happens about every 6 months as the dome and grate should be within about 20f of each other.
@drunkmonkeyzero88173 жыл бұрын
@@SmokingDadBBQ that’s a scientific reply!?!🤣
@cameronbatko4 жыл бұрын
Would you recommend the joe jr as ones first Kamado grill? Even though it does not have all the same available accessories as the larger joes? I would plan to smoke briskets and ribs and cook steaks and chicken primarily for myself. I live alone. Is that a good choice or should I go with the larger model which has cool accessories as the slow roller and joe tissorie. I also am worried if I move in the next year or two that the 400lb grill would be a pain to move. Thank you.
@SmokingDadBBQ4 жыл бұрын
Hey, I love me Joe Jr. Tomorrow I am releasing a beef rib video on it, and over the past few weeks I have cooked 16 chicken thighs, a beer can chicken, smash burgers, 5lbs pork shoulder etc. so its a plenty capable cooker for a small family. The only downside is brisket and large meats like that, if you are going to cook a full packer it just isn't enough space, but you could cook a large point end no problem. The classic isn't that bad to move, its a two person job.... the big joe is 450lbs and thats not something you want to move regularly
@cameronbatko4 жыл бұрын
Smoking Dad BBQ awesome thank you for your reply. I really enjoy your channel. The videos are put together very well.
@melgibson23954 жыл бұрын
@@SmokingDadBBQ You say smash burgers!? Is there a special plate you use for making those? I'm checking your other videos right now for answers lol.
@HarmonHeat4 жыл бұрын
That steak looked amazing! I love the little joe too. I saw them online for about $150, does that seem like a decent price to you? I know the big Joe's are very pricey so I thought the little ones would be more than $150
@SmokingDadBBQ4 жыл бұрын
Harmon Heat that’s and amazing price. In Canada they are 499. If it’s real I would totally get one for that price
@HarmonHeat4 жыл бұрын
@@SmokingDadBBQ I thought it sounded too good to be true. I'll see if I can find it again
@HarmonHeat4 жыл бұрын
@@SmokingDadBBQ just went and checked, it used the name kamado but it isn't the same brand lol
@franksmith1373 жыл бұрын
@@SmokingDadBBQ I order mine 10/14/ 20 Amazon $427 with taxes