How To Use A Kamado Joe Grill - It Starts Here: KJ101

[@williamwilson2624]

Those are some great tips. A lot of my Kamado knowledge I learned the hard way. Great video.

[@RumandCook]

Thanks. Yep same for me. 🍻

[@hanktrantham2641]

I’ve been cooking on a Vision for 11 years, just recently bought a big joe 3. Yes it’s a whole new learning curve but I’m looking forward to the challenge. The firsts steaks were terrible, the next cook was also steak and they were the best we’ve had. It just take time to learn the equipment.

[@RumandCook]

Yep for sure. Congrats on the Big Joe 🍻

[@Mark.A.Waller]

Glad you mentioned in the end about different lump wood, I have to double mine ( can not mention company due to laws ) as it burns quicker so people need to know this before thinking any lump wood is the same! I look forward to the next video.

[@RumandCook]

Oh yeah there are huge differences. Def get what you pay for. 🍻

[@Mark.A.Waller]

@@RumandCook I would say more about the structure of the lump wood rather than the price? I buy good Lump wood and it has no mixed wood in it, it is sourced from sustainable resources, a lot of suppliers mix the wood to " Bulk " it up. I can not point the finger as to what wood some use but I have a reliable person who deals with lump wood on a daily basis and they only sell sustainable wood. Some heavy wood lump have chemicals injected, some do not! The lump wood I buy is not cheap and I am willing to buy it as I know there is no cheating at hand by the suppliers. So you may be right in saying " You get what you pay for ".

[@gilleslafreniere]

Thank you for your instructive video. I will be doing my first Kamado Joe cooking today! I'm cooking a beer can chicken with piri-piri spread on top.

[@RumandCook]

No problem. This may help: This Smoked Beer Can Chicken Lives up to The Hype! | Rum and Cook kzbin.info/www/bejne/nJaudq2wnax6r5o 🍻

[@KamadoJoeGrills]

Awesome tips!

[@RumandCook]

Thanks! 🍻

[@adamdziedzic7006]

What happened to the Komodo Kamado? Would love to see more videos on that.

[@kylemacdonell1450]

Ive been thinking the same

[@RumandCook]

In my garage and up for sale. The audience is far smaller. I switched back to KJ for wider audience appeal. Can’t be making videos where I loose money on them. 🍻

[@adamdziedzic7006]

@@RumandCookI would be interested in taking that off your hands.

[@RumandCook]

@adamdziedzic7006 where about are you located? At 950 pounds it’s not easy to ship.

[@adamdziedzic7006]

I sent an email through kk forum.

[@fredschaffer7330]

Great tutorial if someone is looking to buy a Kamado Joe

[@RumandCook]

Thanks Fred. I’ll be doing a 101 series for the KJ and Yoder with cooking basics over the winter. That way I can update my playlists. 🤣

[@tonys2683]

New Kamado owner here..Thanks for all the great tips. Have subscribed for more.

[@RumandCook]

Congrats! Lots coming. Thanks for subscribing! 🍻

[@Dan-pp8oy]

Good info…I have a BGE and it’s still applicable, thanks!

[@RumandCook]

Yes sir. Def works for a BGE 🍻

[@lionstonylb]

For a 101 video i think you should start with design. Why is it shaped the way it is? Why ceremic? How does this smoker differ from other types? How does heat/smoke move around inside the cooker? Why am i using lump charcoal? Differences in lump charcoal. Some companies differ in there bags for smoking or grilling charcoal. Types and sizes of smoking wood and when / how you use each one. Why you should not use lighter fluid. Maybe some things to cover in part 2. I think someone should understand that before ever lighting it up the first time.

[@RumandCook]

Good topics, I have a few more coming where I’ll talk about some of this. Might add a couple of these as well though. Thanks! 🍻

[@peterzinia3767]

@@lionstonylb how about you making the videos?

[@222jojo]

I'd love to hear about the difference you have seen from the KK vs. KJ. Did you experience enough of a flavor and quality of food on the KK to justify spending twice as much? Because let's face it, at the end of the day it comes down to the flavor and taste of what you're eating.

[@RumandCook]

It’s really not a fair comparison to be honest. It’s like putting a Porsche against a mustang, both are fast, but one is a completely different experience. The food is definitely better. I didn’t think it would be, but with the mass you are getting much more of that Kamado heat soaked 360 degree cooking. It’s also hold temps much better. Pizza is better because the pizza stone is raised and it’s a higher quality, thicker stone. You can turn out great food on both though! 🍻

[@222jojo]

@@RumandCook Thanks for the info. I had a Shokunin Kamado from Kalamazoo (which I loved) but had to sell it when I moved to the Philippines. So where I am now my two limited choices are a KK or a KJ. I chatted with Dennis and it's easy to get a KK here in the Philippines and the KJ is much more expensive when you factor in import fees, etc. I appreciate your info as I am working on my decision!

[@RumandCook]

@222jojo no problem. I have some more info here: www.rumandcook.com/komodo-kamado-101 I go into some more detail in the video summaries. Tell Dennis Jake said hi :)

[@houlester]

Have you done any videos about setting up the Komodo kamado for cooking a brisket or something indirect? I just ordered one and was wondering if it had a heat deflector plate or something.

[@RumandCook]

@houlester I have a playlist on my home page and some videos on my website site rumandcook.com 🍻