Kamado Joe Reusing Charcoal

[@steve-km3oo]

i LOVE your retaining wall! awesome way to dress up a steep back lawn. looks nice. here in ct i could slide off it in the snow.

[@theXchange]

steve Thanks! We gained about 8’ of yard space, and kept enough room behind the wall to plan a tree line

[@dondag13]

I use a Lootlighter from BGE and it works great!!!

[@medilink12]

use a kick ash basket to improve air flow and sort out the smaller bits of used charcoal Then use fresh charcoal in a chimney starter problem solved

[@theXchange]

done that too (minus the kick ash, which was relatively new at the time of this video production). All kinds of different ways to approach this. Sometimes I like the chimney, sometimes I don’t. You’ll see I’ve use it in some of my other videos. Thanks for the comment!

[@markbennett1237]

The problem I see here is that you are trying to light used charcoal directly instead of the fresh charcoal. Used charcoal doesn't light up so easy. I like to use the chimney lighter to get a fresh batch of charcoal red hot, and then dump it over the air holes. Like you say, it doesn't hold a lot. Then add the used charcoal on top of that. No need for a fan.

[@theXchange]

Thanks for the comment! It's not necessarily the "problem" of using used charcoal that's at point here. The demonstration is illustrating a way to accelerate the ignition of used charcoal if so desired. I too, have ignited fresh charcoal and mixed in used and it works well, so you're certainly on point there!! The point of using a fan is for when one wishes not to waste broken down charcoal and doesn't care to wait an exorbitant amount time for the grill to come up to temp.

[@skywave12]

I place medium sized new charcoals on the bottom of my chimney. Assuring there is good air flow. The middle section of 3 to 4 inches in height is used Charcoal. The top is small random pieces. In cold weather I make sure my Propane turbo torch, once turned off, makes the chimney starter make some smoke on the top. It might take 10 min, or a second restart. Using older charcoal I always smell my last cookings :-) The biggest thing is to have the Charcoal Dry when starting. It starts faster when dry.

[@Jostheboss1983]

I just scrape my used charcoal to the sides making sure the grate wholes are not covered and put the new charcoal in, light that, it's up and running in 15-20 mins

[@toosas]

this here is the top tip!

[@theXchange]

This is awesome. This is why I like to share methods. Back when I made this video, this is what worked for me. Now I see a bunch of other good tips come in so I appreciate everyone sharing their methods!!

[@Jostheboss1983]

@@theXchange This year i bought the charcoal basket accessoire. This makes it even easier, lift it up, shake it, and fill it up with new charcoal. Have fun BBQ'ing! :-) and thank you for sharing!

[@Phantom-Eye]

I've believe your method is your choice but. filling the fire box so full with unlit charcoal just would take so long to accomplish the task needed to get fast results it just doesn't work for me. i use the starter tin with a few fresh coals then add the used coals on top to get a hot stack of coals going, then pour those into my Imperial Kamado box needed coals for the rest of my burn.

[@theXchange]

Sounds like a great alternative! Thanks for sharing your idea 💡. I will have to give this a try!

[@annetteosnos4382]

I think you have a choke on the flame by putting so much used charcoal at the start.

[@seasonings2taste115]

I'm smoking a sirloin roast on my Weber kettle, sitting at 234, completely done with last night's kingsford. roast is at 75, shooting for 115 IT, rest, open vent, add a few pieces charcoal, reverse sear, rest, slice.

[@theXchange]

That sounds phenomenal. What time is dinner?

[@seasonings2taste115]

Kris Reese When it's done.

[@seasonings2taste115]

It’s done. I closed the oven and preheated for 3 minutes to raise the temp just a few degrees. Worked perfectly.

[@stameyo68]

No offense, honestly. But there's enough charcoal in there to smoke a whale. You could use a quarter of that for awesome wings. Love your channel

[@theXchange]

No offense taken! This is what it’s all about… sharing our experiences to learn from one another! Thanks for the comment and the follow!

[@ChefDerek]

I hope you took some of these comments to heart.... Work smarter not harder.

[@theXchange]

yup. I like the comments if people sharing their methods. It fosters an exchange of ideas from which we can all learn... one of the reasons I choose to share. I’m open to polite feedback and since the posting of this, have adopted some of the suggestions made! :)

[@silverbankruptcy]

Very nice video. Good info on why reused charcoal is good. Wasn't sure if its the 2017 KJ as the firebox looks like it, but the rest I'm not sure. I use Fogo charcoal and i blow the fan from the bottom ashtray up in my videos. I also use a propane torch and don't use the starters as then they are not needed. Doesn't make sense to use both.

[@theXchange]

I bought my Kamado Joe Classic in January 2015. The original fire box began to crack in 3 different locations, and the fire ring split evenly in half in January 2017. I contacted KJ about this and they took care of it by sending me the new fire box formation (I posted a video on that as well). I mostly use Kamado Joe branded charcoal. Whenever they pass through Costco on their road show, I usually stock up. I've considered lighting them up like you do as I've seen the Joe Blow, but thought it to be too inconvenient to have to man lighting the fire :) It's a great approach nonetheless! For me, the gradual lighting up of the charcoal is my favored approach. I too, will sometimes point my fan directly at the bottom vent like you do. I made mention of that in my video (as a passive statement more or less), and didn't really convey that strongly. These methods are such time savers when trying to get a cook going! Thanks for the comment!

[@silverbankruptcy]

Thank You! and check out the Facebook Page of Kamado Joe, lots of good info there. facebook.com/groups/500015733460665/

[@lynbren]

How is the best way to extinguish the leftover charcoal. Cut off the air supply or water? Would using water rust out the bottom vent prematurely?

[@theXchange]

I simply cut off the air supply by closing the vents. It’ll snuff itself out. Water, like you indicated, is probably not a good idea ;)

[@markbennett1237]

Don't use water. Not even a little. I made that mistake once. The coals hold the water for a long time, so they are pretty much ruined. Plus, the moisture left behind will rust your grill.

[@kirbyd]

@@theXchange also you could crack the ceramic firebox . disaster

[@theXchange]

no one wants a bad day after eating a delicious meal off the KJ!

[@LuqSkywkr]

NEVER water on a hot ceramic bbq, that will crack it!

[@photoggenes7443]

I use my leaf blower about 4 to 5 feet away from the bottom vent, gets going right away.

[@theXchange]

heh - I’ve done that once or twice after mowing.

[@kirbyd]

I just use a blow dryer . hand held and powerful hot air. works super good . easy to direct the air .give it a try

[@Finance-Food-and-Freetime]

I just throw some new coal at the base and put some old on top just around the level of the air holes. Add 2 fire blocks (no need to stack around them) and light them with a normal lighter. Leave for 10mins with dome open and air vent fully open. After 10 mins close the dome and adjust vents to hit desired temp. No stirring, no fans etc works perfect every time. Try that same outcome, way less fuss : )

[@theXchange]

+QuickSellStore Sounds good. Can you clarify a little on how you’re incorporating the old? My problem has always been the more broken down the old, the more it plugs any air flow path made available by the more fresh, whole pieces at the base. Are you saying you just pour old around the perimeter? Thanks!

[@Finance-Food-and-Freetime]

Kris Reese Yes I remove the old coal into a bag and clean the ashtray. Then I put in a good few handfuls on new coal. After that I just load it up with old to the desired level and light 2 cubes and leave for 10mins

[@theXchange]

+QuickSellStore cool. Thanks for sharing!

[@Pasovineyard]

Well Fogo is the best charcoal on the planet. Does not burn hot. You will be using it over and over. Ancient earthy smoke form the rain forests of central and south America.

[@theXchange]

I’ll have to try it sometime.

[@andynorval2433]

Dude, you are so complicating this whole process. A ton of charcoal and a fan, what are you grilling, a Wildebeest for f’sake? A ton of charcoal and a fan? You’re wearing me out!!

[@theXchange]

Well… you live and you learn as they say. If you had any suggestions to share, your comment would perhaps be more meaningful to help others. For example, some have suggested mixing with new charcoal as a means to avoid the method demonstrated in this video. That’s far more constructive than your offering.

[@toniboyII]

Can you use firewood too or other type of charcoal or only the kamado brand

[@theXchange]

You can use any brand of real hardwood charcoal, and that’s all that should be used. As a side note, lighter fluid should never be used to ignite the charcoal.

[@anthonym6431]

lmaooo no flame

[@MrSssb2000]

2:44 it's $12.83 at amazon. Not $5. 😑

[@theXchange]

huh. The price has definitely gone up since making the video. Check out the price history camelcamelcamel.com/product/B004FVHLLQ

[@joemedin4694]

I wouldn’t have the patience for all that. clean charcoal dust out box throw new on top and soak a couple new big ones w lighter fluid and voala hot bed in less than ten minutes ready for meat.

[@theXchange]

Big no on the lighter fluid. That would impregnate the ceramic and all food cooked that point forward would taste just like it, and an expensive grill completely ruined.

[@joemedin4694]

I want one but know nothing about Kamados

[@theXchange]

Go to their website and watch youtube videos. They’re fun to cook on and learn about!