I Bet it All to Prove the Kamado Joe is Just Hype ft.

[@BehindTheFoodTV]

Watch The Best Brisket: Kamado vs Pellet Smoker vs Stick Burner kzbin.info/www/bejne/nJDEfXRqf7B-sNU next!

[@absoz]

Watched the “best brisket” you linked to, it was funny seeing you without the red crop of hair - great video and how good did all 3 look when cutting them👍👍

[@stuward9226]

Came to your channel via SmokingDadBBQ after your match up and love your content. Very insightful and engaging thank you

[@BehindTheFoodTV]

Thanks, Stu! Welcome to the EMV family! I look forward to seeing you around!

[@JGill0124]

The world needs more Kamado Collabos!

[@BehindTheFoodTV]

I agree!

[@randyshifter]

Can't wait to see James's video and the results.. either way it's a win win.. yall have 2 briskets!!!

[@BehindTheFoodTV]

You speak the truth Randy! Good news - James' video with the final results goes up Sunday morning so you don't have to wait long!

[@shaunbourne9107]

Love it this made me laugh a lot. Good luck to you both, and the taste testers are the winners!!

[@BehindTheFoodTV]

Thanks, Shaun! We both appreciate your support!

[@brian2359]

Great video Al and James! For me, this is truly the best video, you’ve got two experienced backyard guys doing what they do best, team Green and team Red! I’d take a video like this over a “Pro” any day of the week! I truly pull more information from you two than I would a pro! I’m going to put this out there, I’ll take the losers old Kamato cooker!!

[@BehindTheFoodTV]

Awwww shucks Brian. You make me blush!

[@brian2359]

@@BehindTheFoodTV Your own flesh and blood goes team red!! Great ending, to a great mini series!

[@absoz]

3 days - omg - how am I supposed to wait I love these collabs, they are sooo much fun and everyone’s a winner - I reckon it’ll be a tie

[@BehindTheFoodTV]

Good news Andrew! James' video comes out on Sunday morning - so it's really only about a day and a half wait! B-)

[@absoz]

My brain hurts trying to work that out for here 🤣😂, either very late Sunday night or will be available come dawn Monday morning 🥱🥱 definitely looking forward to it

[@Maplecook]

I remember you talking about this collab! And it's here!!!!

[@BehindTheFoodTV]

Finally, right? This was a fun collab - I love working with James!

[@nejo4664]

Your brisket turned out great. Nice bark, nice smoke ring, looks moist and flavorful.

[@BehindTheFoodTV]

Thanks nejo! I can't give away the result (that will be in James' video on Sunday) but I will say I was really proud of this brisket!

[@KarnivoreKaren]

Late to the party. THIS is great fun!..with a n awesome judge. (P.S. You're getting better at trimming brisket, I'm so proud of you)

[@BehindTheFoodTV]

LOL Hi Karen! Glad you liked it! And it turns out that spending time with Harry Soo and Barrett Black does tend to up your brisket game!!! Thanks for noticing!

[@RumandCook]

Looks like a close race so far! 🍻

[@BehindTheFoodTV]

I picked a worthy opponent!

[@brian2359]

Just poured myself a Captain and Pepsi, let’s get this going!!

[@BehindTheFoodTV]

Please tell me you're in the Captain pose while drinking and watching.........

[@brian2359]

@@BehindTheFoodTV Hahaha. I do that pose while pouring!

[@jwilson086]

These videos were entertaining and a lot of fun!

[@BehindTheFoodTV]

I'm glad you liked them Jeremy! Have you seen the series finale that just dropped on my channel? If not I guarantee a belly laugh!

[@19Silver67]

I have a gravity feed Rebel and it's heat comes from the bottom. I find my brisket and butts tast better fat side up. I also get better bark or coloring.

[@spacemonkey1983style]

This channel is so under-rated. One of the best BBQ channels

[@BehindTheFoodTV]

Thanks! I won’t argue with you! 😂

[@jimalafogianis9513]

You guys are both legends. I would be happy with either brisket.

[@BehindTheFoodTV]

Thanks Jim! They were indeed both really good 😊

[@ImRicWooo]

Oh Oh OH. I just came up wth a brainstorm. Take an old grill grate and bend it into a slight curve and use it instead of wood blocks. Hmmm can I patent this?

[@BehindTheFoodTV]

I don’t hate that idea! When you make them, send me one to use on the show!

[@Quechuladaasadero]

Jesus. You sound JUST like Sam the cooking guy!! It’s crazy!! Your voice and his voice are almost identical

[@BehindTheFoodTV]

Now if only I could have identical view counts to Sam’s…….

[@bobbicatton]

Your hair matches the Kamado Joe, so there’s that😂

[@BehindTheFoodTV]

Lol hi Bobbi!

[@AndreaShink]

LOL! making me want to do another brisket again... SAM???!!!!!

[@BehindTheFoodTV]

LOL Hi Andrea!

[@dmac7403]

I could do just as good with a Weber at a tenth of the price of either of those but ,I do like the Kamado's attachments but with one is a good grill ,you can't go wrong either way.

[@BehindTheFoodTV]

If you can make a brisket on a Weber Kettle as solid as the ones we made on the kamados…….you can cook for me any time! Also, what times dinner?

[@crashcopter6000]

Not gonna lie... it took serious guts to put it all on the line like that. I'm impressed! If more folks could put ego aside and just deal with fact - what a great world we'd have. Thanks for a great video, and best of luck on your next purchase 🙂

[@BehindTheFoodTV]

Thanks Crashcopter. I have to admit that I'm kinda happy that I lost. Now I have a new grill that I really like!

[@peterdobol6662]

Just watched the finale and princess Leah's decision. Can't wait to hear the name of your new KJ. Hard to beat Darth. I named my 2 Primo XL after Blues players. I'm in my mid 70's so buying a new ceramic is not going to fly. Learn a lot from you and James. Good luck.

[@BehindTheFoodTV]

Thanks, Peter. You'll see it officially in 3 weeks, but there's really only one name I could give to the grill that defeated Darth........ 😎

[@BEERNBBQBYLARRY]

I love all of my kamados. Once you go kamado, you never go back.

[@BehindTheFoodTV]

I'm a happy guy!

[@lazydog274]

Woof woof Al & James. I grill on both Kamados and with brisket yes I use the Joe for 2 reasons Joe is the larger of the 2 and yes the double indirect just makes it so simple to do long cooks. And the extra size of my Joe (pro joe) just leaves the ends of big meats so much better. But my large egg is still used more for every other cook when I do not need extra space for cooking ❤❤❤❤❤. And yes American beer would win this long cook

[@BehindTheFoodTV]

Woof woof! Why didn't I think of bringing American beer!?!?!?!?!?!

[@TeisuMontgomery]

What do you do with the meat seasoned smoke wood once you are done?

[@BehindTheFoodTV]

It all burns to ash.

[@willboege7078]

What kind of sadist cooks brisket with apple wood?

[@BehindTheFoodTV]

And we made you watch us do it! Bwahahahahahahahaha!

[@SnowDogsVlogs]

Ahhh I need to know how this turned out!!!

[@BehindTheFoodTV]

Good news! You will find out Sunday morning on James' channel!

[@mattdonn4384]

Solid video, this sold me on the joe

[@BehindTheFoodTV]

Thanks - and good choice! While it’s embarrassing to get whooped like that I’m really happy with my new KJ!

[@MrVideoyoulike]

HOLY S***T that green egg brisket looks gooooood!

[@BehindTheFoodTV]

Right?

[@delfinward9908]

I subscribe to the philosophy of, "if you're looking, you're not cooking". What I like about my Komodo style smoker is that I will put my brisket in around 8:00 p.m. after I get the temp set and will not check on it until the morning. Turns out pretty decent brisket in my opinion. Have you ever tried that?

[@Keith80027]

You guys forgot to drop kerchief before you pulled your Grill Guns. Need a redo. This is a wonderful contest with a lot imagination and thought put into the challenge. I have to go with you Al because I have a Green Egg and can't afford to but a red one. Go for it buddy and bring home the bacon or brisket! Great techniques and adds to how you smoke your brisket. While you are there, see if that slow roller will fit in the Green Egg as I would like to use it.

[@BehindTheFoodTV]

LOL do-over! I'm glad you liked it Keith. And good news - the SloRoller does fit in the BGE. Even better news - you can use my EMV10 coupon code to save a few $$ on it from Smokeware - just use emv4.me/SloRoller and coupon EMV10. Stay tuned for James' video with the results on Sunday morning!

[@Keith80027]

@@BehindTheFoodTV That is good to know. James was concerned that the slow roller could of been damaged by the heat. Is there major differences in clearance between the two Joes that makes a difference?

[@Keith80027]

@@BehindTheFoodTV The discount code is not working on your link site.

[@BehindTheFoodTV]

@@Keith80027 wow I will call them. Can you wait for Monday morning?

[@Keith80027]

@@BehindTheFoodTV No problem. Have a Great Sunday!

[@smokingtarheel3003]

Incredible video Al. I think everyone's a winner on this series. I've been following James for quite a while now and I'm also looking forward to your content. I have a KJ Jr and several cheap Chinese knock off kamados which are quite nice.

[@BehindTheFoodTV]

Thanks! I've also been following James for a while - he's both an amazing resource and a fantastic guy. I'm guessing from your handle you're in the Raleigh area like me. If you ever want to come over for a cook just DM me on IG or FB!

[@smokingtarheel3003]

@@BehindTheFoodTV He sure is. I'm in the Hickory area, about 3 hours west. That would be a fun time though for sure.

[@grahammonohan92]

Y’all are awesome. Kamado style cooking is great if you have the time. Great video. I’ve got two Kamados and three Recteqs. Just depends on what you’re cooking and how much time you can devote to it. Smoke on gentlemen!

[@Rollingstone2009]

There is another option - slow and sear Kamado. Best of all worlds.

[@b.r.fowler785]

Let’s go, Darth!!!

[@BehindTheFoodTV]

James is really good me and Darth need all the help we can get!

[@johng.9877]

Having meat hang out past the edge of the deflector plate exposes it to more "direct" heat and can cause cooking faster, especially on the thinnest part of the flat..

[@BehindTheFoodTV]

Good tip

[@BartlowsBBQ]

Great video! Go Team Red!

[@BehindTheFoodTV]

Spoiler alert lol

[@BartlowsBBQ]

@@BehindTheFoodTV whoops! 😂

[@jamievarni1530]

A fun watch.

[@BehindTheFoodTV]

Thanks!

[@johng.9877]

At least you guys both have grilzguns!! I use MAP over propane

[@BehindTheFoodTV]

We couldn't have had a duel without them!

[@soundknight]

Man, it's so easy to get up to 250 degrees with my gas grill...

[@BehindTheFoodTV]

Gas grills are great if all you want is flame and not wood/charcoal flavor or smoke.

[@mulefan1977]

You guys had a brisket sleepover?

[@BehindTheFoodTV]

LOL

[@Positivebeat83]

13:14 are these guys Canadian? Lol Great video!

[@BehindTheFoodTV]

LOL one of them is :-). Thanks for watching!

[@DonMcCollister-m9n]

Is that a Big Joe 3 vs a Large Egg? If so not exactly apples to apples 🤷🏻‍♂️

[@BehindTheFoodTV]

I've had my new Big Joe 2 for about a year now - and I have to admit it makes a better smoker than the Big Green Egg I've been cooking on.

[@CapnSnackbeard]

Do you call your other KZbin channel "WE AREN'T GAY I SWEAR!!!"?

[@BehindTheFoodTV]

Lol whatever you do, don’t watch our next video together! This Burger is SO Canadian! w/ @SmokingDadBBQ kzbin.info/www/bejne/lanHc5mPjcaeidU

[@PhillTheGreat]

First time see/watching this channel. Content good. School name dropping Trerible! I hate when goons refer to "Harvard" or Yale or U of blah = Garbage. As if going to any of these is going to make your food better or your street cred any sharper.

[@BehindTheFoodTV]

Hi Phil. For clarity, neither of us went to one of those schools. James was referring to where the engineering team designed the SloRoller that Kamado Joe uses. I’m glad you liked the rest of the video though. -Al

[@bernardsbbq]

Hi James!

[@BehindTheFoodTV]

What - no hi for me? LOL hey Bernard!

[@bernardsbbq]

@@BehindTheFoodTV I greeted you on James' video!

[@BehindTheFoodTV]

Lol I know I’m just teasing

[@SmokingDadBBQ]

Hi 👋

[@DyaTrill]

I love y'alls content and have pretty much convinced me at some point to get a Kamado style cooker later on. I'm more of an offset guy but this would be like 2 or 3 years from now. ONLY issue I have with this is y'all are messing with the brisket way too much (just my opinion). Soooooo much tampering with the meat just seems unnecessary. Maybe 3 or 4 times I can understand through a 12 hour cook but it was nearly 4 times the first 5 hours

[@BehindTheFoodTV]

Thanks man. And you’re right with the pressure on we both probably messed around too much!

[@DyaTrill]

@Eat More Vegans - Carnivore BBQ I also made a comment on his video with the results. Much respect to the high stakes bet, but I feel like you pressured yourself and didn't let the cooker vs cooker come into play as much, and the result was more technique vs technique. It appeared like he used way more wood than you which would make the final result "smokier." Maybe a secondary collaboration is to let one of you do both briskets on each cooker that way the techniques are relatively the same. Or add a 3rd party Cook who knows the kamado style and has no biased opinion and he or she does the test. Sorry if it seems like I'm being picky. I did enjoy the content, I just feel like the variables were too different to say one cooker is better than the other.

[@beefandpork]

I really hope you don’t lose to a Canadian in a brisket contest. It would be difficult to look at you the same.

[@BehindTheFoodTV]

Have you seen the conclusion on James channel yet today?

[@beefandpork]

@@BehindTheFoodTV sure did. You might be a shameful pit master, but that Canadian can’t film like you. 😂 I bet I’ll still like Flaming Red Al just as much as Big Green Al. At least you do more than just mimic Texas barbecue pit masters.

[@BehindTheFoodTV]

@@beefandpork hey I appreciate the kind words about my production quality. James has a different channel than mine. He’s very practical and gives great advice every video (I know because I’m probably his most loyal fan), while I’m more of a spectacle 😂. I think there is room enough for both of us in this world. And who knows - maybe after I master the KJ we can have a rematch and I can make you proud!?!?!?!

[@beefandpork]

@@BehindTheFoodTV I already subscribe to James! Good channel. Going to convince me to buy a pizza oven one day. You’ve already pleased me by introducing me to Aleppo pepper.

[@reformedsoteriology]

This is what happens when you try to smoke on a grill. STOP IT!

[@BehindTheFoodTV]

😂

[@drewwarnement5707]

When are you buying your Big Joe???

[@BehindTheFoodTV]

Lol “First Cook on the New Kamado Joe - My Best Pork Butt Ever!” kzbin.info/www/bejne/d2exfI1mpbSWY68

[@drewwarnement5707]

@@BehindTheFoodTV that is so awesome! I appreciate a man of his word. I have had my Kamado Joe for a few years now. I’ve not done a brisket yet….not confident enough yet. I’m going to do one soon. You won’t be disappointed!

[@zacharysmith7872]

You both should switch to Primo XL. Much better than both of those.

[@BehindTheFoodTV]

I haven't yet cooked on one, but I do have a friend who cooks on one. What do you think makes the Primo better? Do you think it can really compete with the SloRoller on the Kamado Joe?

[@zacharysmith7872]

@@BehindTheFoodTV you can put a quarter split (smaller one) on the bottom against the steel airflow grate. That keeps the smoke content pretty high and because it passes through your charcoal it completes the combustion really well. The biggest benefit vs round kamado is the shape and being able to access your fire without pulling racks if you split it. Ultimately, trying to make a smoker out of a kamado is why I just got a dedicated smoker though.

[@zacharysmith7872]

@@BehindTheFoodTV also, made in USA. Mostly I was just talking smack for fun. All 3 will make great food.

[@geraldkoth654]

Ruined those great pieces of meat by taking off fat. Hard enough to find fat meat nowadays, let alone taking some off.

[@BehindTheFoodTV]

Don't worry, Gerald - we used the fat we took off to make tallow, and we left a nice juicy fat cap on top!

[@koolkiwikat]

2 kinds of pitmasters.....fat guy...skinny suy...

[@BehindTheFoodTV]

You watched a 14 minute video and that’s your whole takeaway?

[@mikemyers8897]

Red colored hair How old are you .

[@BehindTheFoodTV]

So other than my hair you liked the video?

[@bucurilie-lo4jf]

red headed grandpa? A lot of credibility.

[@BehindTheFoodTV]

So other than my hair you enjoyed the video?