I Hacked My Kamado To Hang Ribs Like A Drum Smoker & It's AWESOME

[@thomasmoshier3920]

James! I did it! Got the Hunsaker rib rack and set it up just like you did on my Big Joe series 3. The ribs were amazing! Family absolutely loved them! I had used your indirect method on ribs and they were very good. But the direct fire does add more flavor. This will be my go to method going forward. Thanks for this great idea!

[@MT10oreo]

Hi! Did you use the 22.5” rack for the BG III?

[@thomasmoshier3920]

Yes, that’s the one I purchased. Mine came with hooks although they’re heavy duty. I ordered a more lighter set for ribs and used those. I also had to buy a series two rack. I cooked three racks of baby backs and had room for two more. Cooked them the way James did. They were awesome!

[@henrykrinkle5353]

A "Symphony of flavours" . . . I like that :) Thanks, James, for another great vid and another Kamado project to focus on!

[@SmokingDadBBQ]

You bet!

[@user-ho1yn6ms7y]

Unrelated to this video, (except to tag on to what James said about the series 3 rack) the extra couple inches of height the series 3 rack provides is an excellent tool for pizza as well. I have a classic 2 and use the standard deflector plates in the bottom position, and a pizza stone on the top rack, and having the pizza stone a couple extra inches higher toward the dome really helps get that radiated heat coming back down. As always James, thanks for the hacks!!!👍🏻

[@SmokingDadBBQ]

you bet

[@6AnAsianGuy9]

Man this is a great idea to use a 3 divide and conquer rack on a series 1 or 2 . Very innovative as always James! Keeps me coming back every time

[@SmokingDadBBQ]

Many thanks

[@williamwilson2624]

This was a cool idea. The ribs looked great!

[@SmokingDadBBQ]

thanks

[@JasonFeeney-p5e]

Thank you for all the awesome information that you give us hobby bbqers. I would love to see you do some experiments on a drum smoker vs the Komodo Joe. I know the efficiency is not comparable to a ceramic bbq but I would like to see temp control and how to get the best results out of my gateway drum. Thanks again for the wealth of info your channel has given.

[@CoolJay77]

You've tempted me to make hanging ribs for dinner. Nice hack.for the KJ.

[@SmokingDadBBQ]

thanks

[@brian2359]

Truly a great resource for anything KJ!!!

[@SmokingDadBBQ]

cheers

[@David-fy3in]

Love the innovation and the rub and sauce tips. Thank you, and keep ‘em coming!

[@SmokingDadBBQ]

Thank you! Will do!

[@samacc2536]

This is amazing! I see one of these in my near future 😅

[@wesleydrew9242]

Now I want ribs and it's only 9:30 in the morning.

[@SmokingDadBBQ]

Haha 😆

[@JustinOlori]

That's the best time to want ribs. You've got plenty of time to make it happen.

[@carolyngordin6091]

I KNOW WATER IF YOU DONT HAVE THIS

[@carolyngordin6091]

MY CHICKEN I MADE LAST NIGHT WITH BRINING MY CHICKEN IN SALT AND VINEGARS WAS AMAZING GREAT TASTE AND SMOKE

[@bobcooke1820]

Hi James is there a setup for a classic 2. Thanks

[@SmokingDadBBQ]

the double DC works, i don't know what smaller size they have... perhaps the 18" WSM rack kit but i didn't buy this to test and can't say 100% it will work the same This would be the equivalent part that i bought that would have a fighting chance in the classic - www.hunsakersmokers.com/collections/weber-modifications/products/versa-hanging-rack-for-18-5-wsm

[@peterodriguez2364]

U... my friend are the Mc Gyver of kamado. Hehe Swiss pocket knife ain't got nuthin on U.. I've been on the fence with my large kmado because of small real estate only being able to only cook a few protein... I've built and have used full 55 gallon drum smoakers ... great for large amounts for parties n gatherings but I'm just wanting to cook an in-between amount.. back to th lab.. and as for this video.. excellent.. thank you again for all your efforts.

[@SmokingDadBBQ]

Thanks

[@kellystastny4653]

Great video! Could you do a video of what you think the best things to cook on the joetisserie are? I just got one and I am excited to try it out.

[@SmokingDadBBQ]

for sure. whole chicken, turkey, chicken shawarma, souvlaki, al pastor, prime rib, chicken wings have all been great on the rotisserie

[@drjdchan]

Great video James! Do you prefer this method to your standard one with double indirect and foil boat? Or is it just different?

[@SmokingDadBBQ]

More chargrilled flavour like a burger, not sure i prefer it but its different

[@smokingtarheel3003]

New method to try! 😀

[@SmokingDadBBQ]

Hope you like it!

[@Keith80027]

Nice ribs over open fire! Did you add real wood or is this lump with smoking wood? Also how do you keep your Smokeware chimney caps so clean? Mine gets a black stuff cooked on and it takes major work to clean it, so I only use it in a snow storm. I like how you MacGyver it up. I have a Green Egg rib rack that allows me to stand on their sides four rib half racks. Keep up with the unique ways of cooking on the smokers.

[@SmokingDadBBQ]

i have some protection from the elements which helps. cleaning when hot helps, tossing them in the dishwasher occasionally helps... lastly, bar keepers friend every 6 months or so keeps them looking good this is just lump with a few wood chunks.... being direct it burned less fuel than double indirect so its down on clean smoke but up on burger / char grilled flavour

[@Keith80027]

@@SmokingDadBBQ I use Bar Keepers to clean mine plus acetone that dissolves the sticky black stuff.

[@ronscott700]

Any suggestions on how to setup a big Green Egg for double indirect cooking.

[@SmokingDadBBQ]

I have one I am testing for this now

[@billystpaul8907]

What if I don't have a Hunsaker or a Big Joe kamado? Can I do this on my Grilla Grill Kamado? I would like to try this method.

[@user-cm3wd5hk1p]

Made a post of doing something like this on Facebook and a lot of people were blasting me for it…but they are delicious

[@SmokingDadBBQ]

Facebook isn’t a great start for people who know what they are talking about

[@user-cm3wd5hk1p]

@@SmokingDadBBQ really isn’t. Social media is a bit of a dumpster fire

[@barrypearson8262]

Fantastic idea however I am a massive Kamado fanboy and have watched your channel for a long time now and championed Kamado Joes cooking. Kamado sell the series 3 divide and conquer racks as an accessory but only in the US and Canada. What’s that all about! we really struggle here in the UK to buy Kamado accessories.. we can get the bundles but very little else. Very dissapointing☹

[@alexvaron5552]

have you had any issue with smoke under your roof? I am planning an outdoor kitchen to be under an A-frame pavilion, no walls. Do you ever feel like you need an exhaust hood?

[@SmokingDadBBQ]

I would add a exhaust if i did it again

[@doinky3]

Do you prefer the double indirect brisket or using the Doe Joe

[@SmokingDadBBQ]

if i could dampen the dojoe front a little better for temps and if the grease management was a little easier i would likely pick it for its closest to offset result but there are a few operational headwinds that make it a bit of a pain. I have a brisket upcoming where i had only 8hrs to do a brisket so i did the dojoe... it's faster and has better bark hands down. the issue is almost so fast some inner fat render needed a little slower double indirect does better on the inside, dojoe does better on the outside.... need to find a way to merge the benefits of each and drop the cons

[@doinky3]

@@SmokingDadBBQ Have you ever tried cooking with the lid slightly open? The dojoe is somewhat doing that, but it’ll allow you to do it double indirect.

[@paulshepherd5649]

Can you try that with pork belly pls. Always wanted to try the traditional hanging method in a Kamado

[@SmokingDadBBQ]

Nice idea

[@thomasmoshier3920]

James, do you have a preference between this way and the “spit on fire” rotisserie?

[@SmokingDadBBQ]

i prefer this, the spit on fire torched the bottoms more perhaps due to the heat transfer from the metal or proximity to the fire

[@thomasmoshier3920]

That’s an ingenious setup you’ve come up with. I have the Big Joe series 3. I then need an additional divide and conquer rack to turn upside down. Does it make a difference if it’s a series 2 or 3 rack?

[@SmokingDadBBQ]

@@thomasmoshier3920I used the series 1/2 because that’s all I had. I think two series 3 would work but can’t 100% confirm as that’s slightly taller than what I tested in both joes. Given I did this in my series 1 I think I’d be pretty confident two 3 racks in a 3 would work fine

[@thomasmoshier3920]

I ordered your set up. Can’t wait to give it a try. Also ordered a Lodge 5qt Dutch oven to make chili. Love your videos. Thanks James!

[@emmgeevideo]

What is the set-up with the BJ III?

[@SmokingDadBBQ]

Same. Same height from the fire in either one but perhaps the 3 could use a second 3 rack and get more height. Didn’t have one of those to try

[@Cbbq]

How does this ribs compare to your recent video with ribs on that rotisserie?

[@SmokingDadBBQ]

I liked these better. Would do this again the rotisserie needs some tweaking

[@donaldrozema7567]

Does this only work on a big Joe? I have a classic 2

[@SmokingDadBBQ]

I am not 100%... this would be the part that would fit if it would fit for the classic -www.hunsakersmokers.com/collections/weber-modifications/products/versa-hanging-rack-for-18-5-wsm

[@n2skiing76]

Which size of the wsm rack did u use? 22in?

[@SmokingDadBBQ]

22

[@Memorris92]

How can I do double indirect on a round Primo

[@SmokingDadBBQ]

Here is how I did in the oval. Could do the same thing but with a pizza stone - kzbin.info/www/bejne/bmbNqYmpebaeidE

[@dheijnemans]

This would be fantastic for making char siu

[@SmokingDadBBQ]

Oh I like that

[@SuperTurbocoupe]

Why not just use a rib rack on the top grate?

[@SmokingDadBBQ]

you get more space for air / smoke unless you go every other spot

[@SuperTurbocoupe]

@@SmokingDadBBQ Interesting. I can cook 4 racks of ribs quite easily without the ribs touching, I have found it harder to do so with the Hunsaker. Maybe I am using a different rib rack than you are. Both seem to give identical results for me either way though.

[@SmokingDadBBQ]

@@SuperTurbocoupe can you link your rack?

[@tricepilot]

I just put in a bid on the house next door to you.

[@SmokingDadBBQ]

lol 😂

[@nathanjlong]

A third of an inch = 5/16

[@SmokingDadBBQ]

Thx

[@tdwayne1]

Those look incredible James❤..VOTE BLUE to save our democracy...

[@jefferyneutron]

Pfff

[@user-cm3wd5hk1p]

1. He is in Canada. 2. Way to be a tool by trying to make a BBQ video about politics.

[@SmokingDadBBQ]

I am your neighbour to the north ... if i was to vote i would be the very problem being reported on lol back to bbq, thanks.. delicious

[@brianlove3369]

just get a drum smoker for a lot less $