I turned my Kamado Joe into a WOOD FIRED Santa Maria grill and THIS happened...

Using only wood for fuel I share how to setup your Kamado Joe as a Santa Maria Grill for some properly awesome Santa Maria Grilled Tri-Tip. Rub & chimichurri recipe below
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chimichurri recipe
1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley
3-4 cloves garlic , finely chopped or minced
2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
3/4 teaspoon dried oregano
1 level teaspoon coarse salt
pepper , to taste (about 1/2 teaspoon)
Santa Maria Tri-Tip Rub Recipe
2 teaspoons salt
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
1 ½ teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried rosemary
¼ teaspoon cayenne pepper
#SMOKINGDADBBQ #santamaria #grill
@KamadoJoeGrills

[@johngreno6464]

James, I do not know what I enjoy better....Your videos which educate or the expression on your face when you knock it out of the park!!😄 Thank you for another great video.

[@RumandCook]

Love it! Great twist on Kamado style cooking. 🍻

[@davidconners]

I literally just did this yesterday with my Weber Summit Kamado grill, my setup was slightly different, I put the coals on the very bottom adjustment, made sure they were flat after lit, then added a couple of larger wood chunks. The key to this method, used to have a small cold side, since you can't lift it up and down. In my wife's words, best tri-tip she's ever had!

[@SmokingDadBBQ]

This was really flavourful

[@BehindTheFoodTV]

Great idea using an offset firebox as a brasera! You're really making that KJ so versatile!

[@SmokingDadBBQ]

Thanks Al

[@jonspeak2807]

Always something good 🎉Thank you!

[@GregRocheleau]

I love this idea. Great job.

[@SmokingDadBBQ]

Thank you! Cheers!

[@PatrickStrodel]

Another great video, thanks James!

[@SmokingDadBBQ]

Thanks again!

[@samacc2536]

LOVED THIS!!! Looking forward to the wood pizza video. Would love to see more wood fired videos on the KJ. Some how missed your brisket one, need to check it out! Almost @ 100k!!!

[@SmokingDadBBQ]

I can almost see it

[@TheRssr1979]

Just saw this video, i never miss a video i guess this one slipped by! Amazing 🤩

[@ianharris8706]

Another going to give it a go, thanks!!

[@ManCaveMeals]

I think a Santa Maria grill accessory for the KJ would ultimately be bigger than the Joetisserie. Your technique here would also work great for lid open cooking.

[@SmokingDadBBQ]

100% opens up more dome open ideas

[@outdoorcookingclub]

another great video, need to try it! A small request... you have inspired me to build an outdoor kitchen where i am in the UK (not common) but love the idea of grilling more frequently. It would be great to learn about how you made your joes fit the counters and the amount of space needed to open the lid etc...? also you opinion on hight as well. Thanks!

[@herb7877]

NICELY DONE ! I just did the same think last weekend; although I used the big chunk charcoal got it red hot. Then at the end dropped the grill down just on top of the coals for the crust. It did have a little too much charcoal flavor though. I'll try the wood method in about 2 weeks though.

[@SmokingDadBBQ]

Nice. Have fun Herb

[@KAANadventures]

So correct me if I’m wrong, wouldn’t adding splits to the cold side of the coal bed in this example give the same desired effect as drying out your splits in the firebox or your offset? Then you could just add the dried splits as if you were cooking on an offset.

[@dres-bbq3569]

Nice methode, i cook steaks a lot on my Braai on wood fuel. This is realy as good as it gets. I love my braai for it, to hot just move the coals ore raise the grit? Other side DO with some veggies, loving this. Great vid again James.

[@SmokingDadBBQ]

Thanks so much. Good idea on adding a veg

[@Maker-of-The-Sauce]

I am a super fan of the Braai, easy acces to your coals so you can use them to bake your potatoes, you can move the heat and the smell and taste are the best. I love my Braai more then my Kamado

[@hoobear78]

Grat cook on the tritip. I cook a lot of tritip in my KJ but I like to smoke it using lump and wood chucks with the deflector plate. Once I reach about 135F I sear it in the cast iron skillet with butter.

[@SmokingDadBBQ]

Sounds great!

[@jeffficht2230]

Great content as usual. I cook like this more on my KJ then I do with a heat deflector. However only use the lump. Set KJ at about 300 and let food drip on coals. Have done long cooks like ribs, wings, whole chickens. Favorite way to use the KJ. Backbonebbq

[@hughhardyman938]

This looks great I wonder if you could burn the wood in a chimney starter. I would use my SOLO stove but that looked pretty hard to get the coals out?

[@paulthomas3782]

Great tip James thanks for sharing Cheers.

[@SmokingDadBBQ]

You bet

[@abbsabbs8610]

This is not easy though, quite tedious , even more tedious than running an offset, best is to just have an open grill and be able to burn logs down on the side.

[@SmokingDadBBQ]

@@abbsabbs8610 yep it’s definitely extra steps than owning a dedicated Santa Maria grill

[@Keith80027]

Nice cook! Seems like you love post oak smoke a lot better than the wood used in Fogo charcoal smoke. I love the smoke from scrub oak charcoal after I let the wood burn to red hot coals while camping in New Mexico. It doesn't get any better than cooking a New York steak over the dying fire while camping.

[@SmokingDadBBQ]

I like Fogo for charcoal but this was trying to use only wood so I just used Fogo to get the cold out of the grill so I didn’t waste a bunch of oak heating the cold ceramic

[@GrantHendrick]

Such a great type of BBQ

[@SmokingDadBBQ]

So good

[@soldierboy425]

Constructive criticism. Santa Maria tritip has to be cooked over red oak, needs more of a sear. (The burnt ends are amazing!) and needs to be cut a little thinner. There are diagrams on the internet to properly cut tritip. Glad to see people outside of Santa Maria and surrounding counties finally digging into tritip. Cheers 🍻

[@mattk1557]

Keep up the good work, I really enjoy your videos….plus it got me to buy the Kamado Joe Big Joe III haha and all the accessories. Also I wanted to say that besides the pepper cannon, I also recently purchased the salt cannon, it’s freaking amazing! I think…..you should buy one James, just sayin.

[@abrisvegas]

Hi James Love your videos. Not sure if you can do this with the Kamado Joe basket but I have a Kick-Ash basket and they gave me the idea (for searing) of sitting the basket in/on the deflector plate ring (ie put the divide and conquer in first, then the charcoal basket in) and then putting the grill grates on top of the basket. It gets the grill grates nice and close to the charcoal. I’d be interested to hear what you think.

[@stevepool8034]

Hey James, yummy video! Tri tip is such a great cut. Can you use the KJ adjustable racks in the Akorn? Really considering one of those. Kettles don’t seem to have that adjustability unless you get a Gabby’s Grill attachment.😊

[@swaglidangadu8127]

My bottom part of the fiberglass gasket on my big joe fell off after my first use. Is this a usual issue and what can I do to fix it?

[@Kv82281]

What an experiment once again, loved it. Must have been a lot of work getting those fresh coals from solostove and offset lol :-)

[@SmokingDadBBQ]

The stove didn’t feel safe lol. The offset was easier to manage and felt less dangerous lol

[@Kv82281]

@@SmokingDadBBQ yeah saw that lol. Even with this high heat gloves on haha. I’ve used solostove at home last Xmas (bought it for my dad) nice fire but in EU still waiting for 2.0 for my own garden ;)

[@SmokingDadBBQ]

@@Kv82281 I need to record an update. My top ring warped as did the removable bottom grate fyi. Works fine but didn’t expect that after years on Gen 1 with no issue

[@briandaffern5108]

Always wanted a Santa Maria grill or a Chud box, but my wife will not approve another grill purchase. (Know what I mean James? Hehe) I was wondering if you could do live fire in a classic 3, but then thought it would be to small. The other thought I had was to build a live fire in the cook chamber of my offset. If you have a top grate you can cook the meat on that and sear on the main grate. You could build the initial coal bed in the cook chamber and maintain a fire in the fire box to resupply your coal bed. Sarah, this would be an ideal for the Huron and would eliminate the need for a Santa Maria, one grill instead of 2. 🙂

[@paulshanley266]

Great demonstration of the flexibility of the Kamado! The only thing we need going forward is more Bella! The only truly unbiased BBQ tester…. 😂

[@christopherdelcastillo3248]

How does the flavor compare to a reverse sear where you use the sloroller to smoke the steak beforehand? Would it be a similar flavor profile or a little cleaner?

[@pilferus]

SM style uses red oak wood on a SM style grill. I cook TRI tip monthly on my Kamado big joe

[@chrismoran6827]

Could you have put the wood splits directly on to of the coals like you do in an offset?

[@SmokingDadBBQ]

Yes but the issue is managing the btu of fresh combustion. I cooked a brisket like in an offset a year or two back and using a half deflector was able to manage the flames and keep the temps where I wanted but I couldn’t cook directly over the coals for the same benefits you get with the JoeTisserie or here like a normal Santa Maria grill where you are burning off to the side and cooking with the coal embers from wood

[@andysymmons8992]

Great video love cooking with live fire, have you seen the Santa Maria attachment for the kettle joe, Paul’s Q featured it on his channel it might be worth it and very easy to use

[@CoolJay77]

Great work, I am sure they turned out delicious. There is something about burning fresh logs into charcoal, they impart great aroma.

[@SmokingDadBBQ]

Very true!

[@tomstrock2379]

I may be missing something, but charcoal is charcoal is charcoal. That is chard wood. I have been making my own charcoal by taking chard logs from my Breeo fire pit with tongs and placing them into my kj with vents closed to snuff them out. Once cooled, I place it into bags or buckets for later use. This is less efficient than using a commercial retort, but I also get to enjoy the open fire plus have some charcoal to use at a later date. The only difference from what you are doing is that I let the fire go out and relite it later. I grill 2 to 3 times a week all year long and last year I only opened 2 bags of commercial charcoal. My wood is free for the processing.

[@browncoaster]

I wondered about adding a lot of wood chips to the coals to get real flames for the sear, or did you not do that because of the acrid smoke comment you made near the end of your video? I'm not sure I fully understood that part of your explanation.

[@kmbbmj5857]

In your Akorn vs Oklahoma Joe video I mentioned the old cooks over an open pit. Could be that it's the live fire taste you're getting that makes a difference between open pit vs smoker taste. Now you need to do a cook off between Santa Maria open fire style vs smoker vs Kamado style cooking.

[@SmokingDadBBQ]

Good call!

[@kengerace]

Now try with the Akron. Chargriller sells an accessory fire basket that you can raise and lower. Great for this style cooking. It’s another accessory and I think I paid around $30-40 USD but I can have the fire at the bottom or within inches of the grate.

[@SmokingDadBBQ]

I haven’t seen that. Will look into it

[@regduncan4140]

Hi James. I am in Mississauga and I have trouble finding tri-tip. I think you are somewhere in the west GTA, can you recommend a place to get the tri-tip cut?

[@SmokingDadBBQ]

I got this at fortinos but my butcher JNG meats in aldershot often has it too. Call to confirm

[@briandaffern5108]

@@SmokingDadBBQ HQ Meats in Scarborough has Tritip and will ship to your door. He also has USDA prime briskets, different cuts of wague A5, etc. A pitmasters dream butcher.

[@Panasonic-paul]

What kind of wood do you use for this? I can imagine that that also is very important for flavour and smell?

[@allandresner]

Someone mentioned Red Oak above but James didn't mention what he used unless I missed that?

[@Cindy.5]

Great Video. I was wondering if you ever tried to do a brisket with just wood coals. Could you get enough wood coals to seal the kamado to last an entire brisket cook? And would it get the flavor closer to an offset?

[@SmokingDadBBQ]

here is a video where i cooked a brisket like an offset in my Joe - kzbin.info/www/bejne/l4CUnYx9drqkfNU

[@Cindy.5]

Thanks for the link, great video for the once a year that I would want to play with the fire ll day it is nice to know it is possible. I wonder if a watering pan in the center of your double indirect would have bumped the flavor by the 20% you were looking for. Absolutely love all the experiments you do since it is also in my a nature to experiment. been working my way through your videos since i am fairly new to the channel. Would that double indirect fit in the big joe 1. How to use the big joe 1 like a big joe 3 is my favorite video by the way. a much more affordable option that I think I will get this summer thanks to all your videos. Great job!

[@80redbarron]

Excellent! Have been wanting to do that myself. Picking up an offset this weekend and looking forward to mew adventures. Is yours a Workhorse?

[@SmokingDadBBQ]

Thanks Dave. Congrats on the offset, mine is made by smoke north

[@tomroeder7348]

Look at that...98.2K subs...almost there!

[@SmokingDadBBQ]

So close … thanks Tom

[@kendone2454]

Mouth watering ✅️

[@SmokingDadBBQ]

Thank you 😋

[@baelrog]

Another great video! Are there rumours of a classic joe 4 you know of ? What would you like to see in a classic joe 4kamado?

[@SmokingDadBBQ]

Oh gosh not that I have heard of. Only thing I would change is cast iron vs painted components like the sloroller and cap so you could re season over time and I’d like a choice of a wood handle but the product itself I am short on demands as it’s a leap and bound ahead of other kamados I have used

[@88ifly]

Question, what is the difference using live coals from a wood fire versus using lump charcoal since lump charcoal is just charred wood?

[@SmokingDadBBQ]

Like there are flavour differences between oak, cherry and apple wood etc there is a difference between wood burned down to carbon (charcoal) and fresh wood burned to embers in the off gasses / aroma they impart on the food

[@tlc2011jlc]

What size of a half grate fits the Kettle Joe? I already bought S&S slow & sear

[@SmokingDadBBQ]

You need 22” to match the grill size or set a smaller accessory like the classic soapstone on the larger grid

[@tlc2011jlc]

@@SmokingDadBBQ I'm trying to set the s&s half charcoal holder lower so my 22" grate fits above it

[@fretless05]

I'm no chemist, but I know that moisture in wood makes a difference to the taste of the food, which is why wood-fired offsets usually beat charcoal and pellet grills in taste tests... Just for curiosity, why did you burn the wood down to coals instead of just adding the wood to the Joe?

[@Daede86]

nice video James, but as a challenge / tips it would be nice to use only one bbq kind per cook session so most of your followers can replicate it :) i remember you old video when you tried to cook with wook only using your kamado, i liked that one more!

[@SmokingDadBBQ]

I get that is not practical to need another smoker just to make coals so was hoping for a fireplace or charcoal chimney to make it practical as I was trying to cook direct over wood coals. The setup I did last time had double half deflectors

[@frankarmitage776]

Have you had to replace any of your firebox rings yet?

[@SmokingDadBBQ]

My big joe 3 has had a hairline fracture for a year but I haven’t sent in a request yet … reminds me I need to eventually get on that even though it has 0 impact on the use

[@frankarmitage776]

@@SmokingDadBBQ I mean the ring that holds the firebox wall in place. I took everything apart to clean recently and couldn’t get the ring back on the firebox pieces due to being warped. So I ordered a new one. Just curious if you experienced this with as much kamado cooking you do. Thanks.

[@bat502]

Do you ever use a charcoal chimney to pre heat your coals?

[@abbsabbs8610]

You already clapped for yourself James, 😅 nice video , have always tried to do this in my large egg, sometimes I burn a log in the firebox and cook direct on the Eggspander top extender to create a bit off distance from heat and leave the dome cracked open with a stone for more air to keep log burning, Maybe I take the dome of my mini max, and use to burn logs down to coals , What do you think James, Is there anyways to get a mini burn box, You are a legend of this kamado hacks 👍🏽

[@stevefenstermacher1330]

What kind of wood did you use?

[@SmokingDadBBQ]

Oak

[@onebumne]

I put a wedge of oak on top of my coals and I got the same flavor as coking it over an open pit oak fire.

[@SmokingDadBBQ]

I believe it

[@shawnmathew825]

what kind of wood was used for the cook?

[@fransheuts1611]

Grill a picanha on the kamado with the new rotisserie basket in this way.....greetings from the Netherlands

[@igotJesus88]

If you don’t mind me asking, What do you do for a living?

[@msftcloudgeek]

your fans need samples!!!!! The studio audience is hungry.

[@SmokingDadBBQ]

We need to find a way to do that

[@rshea41588]

could you try the same thing in the akorn next? i think it would make a great video.

[@SmokingDadBBQ]

I have a brisket planned for the Akorn next

[@SmokingDadBBQ]

But I will toy with this idea

[@rshea41588]

@@SmokingDadBBQ awsome! i really love your content. keep up the good work. also one thing you can try that i did with my akorn is put some fire bricks on the side of the walls. it really keeps in the heat.

[@jameshamm7911]

You crack me up and I find there is something about being a "pitmaster" that seems epically common. Case in point: My family often give me flack b/c I lose my mind over a great cook (much like what you do in this video, lol). I am so "OMG, this is the best [insert here] I have ever made!," or something like: "man! I can cook!," kinda' stuff. I irritated my wife so much that she told me if I did not stop, she would quit eating my food, at which I responded that I am kind of tired of the whole hassle anyway. She then began to backtrack telling me that is not what she meant (all of this in good humor, BTW). Keep it up bro, we celebrate with you! 😀

[@SmokingDadBBQ]

Hahaha might save that one. Cheers James

[@johnhopkins7246]

Why wouldn't you use a chimney starter to generate your coals?

[@SmokingDadBBQ]

I didn’t want to break the logs into cubes that would fit vs no extra work in the offset or solo

[@fransheuts1611]

to preheat the kamado

[@cmaterick]

The beef looks delicious, but I'm not sure it's actually tri-tip. At least, it doesn't look like the many tri-tips I've cooked, seen at the store, seen in other cooking videos and elsewhere online, etc. I'm not a butcher, but it doesn't have any of the tell-tale tri-tip indicators like having 3 pointed corners and 3 different grain directions. Not saying this to claim you're wrong in calling it tri-tip. I'm just wondering how I can find that cut you're using because it looks amazing.

[@SmokingDadBBQ]

It’s not my normal butcher but the grain still had the proper orientation for tri tip

[@cmaterick]

@@SmokingDadBBQ Tri-tip with no little "tips" to get overcooked would be awesome. I'll do some more looking. Maybe it was a trimmed version from a very large cow. :)

[@absoz]

There really is something about a live fire - and am sure many of us were drooling at the thought of what you were tasting Closest I have done with the SmokeFire is remove the shroud and main flavouriser bar over the firepot that contains where the pellets burn. This enables that flame to more than reach the main grill grate, where with the cast iron sear grate allows an amazing sear to happen These sorts of experiments are brilliant and sharing the ideas allows everyone to put our bbq’s to more and different uses

[@bthatton]

As someone with a big Joe and a true Santa Maria grill… I’m afraid I have to disagree. Cooking on a Santa Maria is a cooking experience like no other. The true open fire full combustion vs a closed environment like the Joe has some sort of magic. Believe me I tried this technique on the joe many times before getting the SM. And then being able to make minute variations in temp using the wheel?… it’s just heaven.

[@SmokingDadBBQ]

I don’t disagree… the idea with these videos is to try and push the boundaries of what you can do if you have just one grill vs the best of each category

[@redlinenorma1]

It's so funny to watch how americans re-discover wood fire cooking 🤣🤣🤣

[@leestadnyk5573]

glad you like the komado joe too bad they truly don't believe in the quality of there own products. I bought one from what I found out afterwards was an unapproved seller and they don't honor their warranty under such circumstances. when you are helping market their products you should make people more aware of the limitations they have on their warranty

[@SmokingDadBBQ]

Where did you buy it from for other people?

[@soumynonareverse7807]

I gotta be critical: this isn't actually a wood fired grill. This is home made charcoal fired. I know the meat will probably burn as soon as you put it above a kamado woof fire unless you use a Argentinean grill accessory. So what if you make an actually woord fire inside of a SNS like basket to atleast have some barier and use it together with a rotisserie?

[@hankgibson4515]

I do enjoy what you do but as some of us get older, the Cardio doctors are telling us to eat little or no meat (well at least cut back)! How about a little more chicken or, I hate to say it, fish on the grill. Thanks

[@SmokingDadBBQ]

My doctor says the same thing lol. Will do

[@GCsVidz]

Where did you get the tri-tip? Living in Ontario I cant find it anywhere. I'm sure I could ask the local butcher but he is a bit stuck up and thinks he can charge these astronomical prices. I'd rather not support him until he comes back down to earth.

[@SmokingDadBBQ]

Normally but butcher. Jng aldershot but these were from fortinos

[@robertguy23]

Those are some weirdly shaped tritips

[@abbsabbs8610]

This is not easy though, quite tedious , even more tedious than running an offset, best is to just have an open grill and be able to burn logs down on the side

[@David-fd6ex]

what sort of wood were you using

[@SmokingDadBBQ]

Oak

[@David-fd6ex]

@@SmokingDadBBQ thank you from australia