Kettle Joe Brisket! Amazing overnight Kamado Joe Kettle Joe Texas style brisket (17hr first cook)

[@SmokingDadBBQ]

UPDATED method with ALL my latest tips and tricks in 1 video BELOW: Brisket - kzbin.info/www/bejne/Z3ylZIOHrpJ3pJY Steak - kzbin.info/www/bejne/hmLOk52XmZyAarc Pulled pork - kzbin.info/www/bejne/hn-yqJZpq8merrc Ribs - kzbin.info/www/bejne/bpCno2p5qc6Frq8 Chicken - kzbin.info/www/bejne/lYrYdmljgt-bfdE

[@matthewrs7]

I LOVE the long form content. There is lots of information and good explanation to understand how things work so that we are better prepared when we do ours

[@SmokingDadBBQ]

thanks 🙏 so glad it helps, I always worry to share too much in a video that goes long

[@si2k2000]

I generally like all your videos but this has to be one of your best to date. Excellent advice about setting up and using the KJ Kettle.

[@SmokingDadBBQ]

Awesome! Thank you! so glad we did a ride along on my thought process when we've got no direct experience to rely on for a new grill

[@Yo-lg4hv]

Perfect video to listen to for my 7 hour drive towing my fifth wheel up north!

[@SmokingDadBBQ]

Enjoy!

[@vidalorduz4610]

Water pan placement was a big question I had about this grill. Thank you for being so thorough!

[@SmokingDadBBQ]

Glad it was helpful! It would be great if they released an x accessory ring that did what i landed on with the extender rack

[@rickobrien7961]

Great video! I began my BBQ journey on a kettle grill and quickly determined heat management was THE issue to contend with. This past Christmas my wife got me a Joe Jr and I love it. Your videos have been a great help in improving my skills with Kamado’s. Have done a couple of cooks and they were successful because of your tips. I think I would like to see some ribs nexts on the Kettle Joe.

[@SmokingDadBBQ]

Glad it was helpful! your in luck. just posted today

[@brendansequeira2633]

James, you do such a great job of explaining the process that first timers come to the table with enough experience (from your lessons learned) to produce beautiful cooks. I've told my friends who are all looking to get into bbq that this is a bbq channel like no other! Keep up the amazing work.

[@SmokingDadBBQ]

I appreciate that!

[@remyjaxx7252]

Sorry to be so off topic but does anyone know of a way to get back into an instagram account..? I somehow lost the login password. I would love any tips you can offer me.

[@archersamson254]

@Remy Jaxx Instablaster =)

[@remyjaxx7252]

@Archer Samson i really appreciate your reply. I found the site through google and im in the hacking process atm. Seems to take a while so I will get back to you later with my results.

[@remyjaxx7252]

@Archer Samson It did the trick and I finally got access to my account again. I am so happy! Thank you so much, you saved my account :D

[@jeffandmarylutz8761]

Great video James! I always learn so much from you! Even though I don't have a Kettle Joe, this cook has so much great info even for a Classic cook.

[@SmokingDadBBQ]

Thanks for watching! Yes so many transferable things from this that i will take with me to future KJ cooks

[@markshepherd9153]

Found an ideal solution for the waterpan. I have the 3 piece Grillgrates that are designed to fit the Weber 22". the long middle peice sits perfectly across the center of grill rest point, with out restricting the flow of smoke. Water pan sits nicely on it very stable.

[@maxxarramas]

Would you mind sharing a link to the weber grates if you have one?

[@ComparisonCooking]

The KJ master getting it done, great looking brisket and very good info on the unit!

[@SmokingDadBBQ]

haha thanks

[@salavalos]

You have the sweet science of smoking down! Thank you for sharing!

[@SmokingDadBBQ]

thanks 🙏

[@marchaakonsonrealestate6282]

Wow-lots of moving parts in this one. Just great video of a new product with detailed content that you won't find elsewhere. The longer format is a winner too!

[@SmokingDadBBQ]

Glad it was helpful!

[@BartlowsBBQ]

Great long cook on the brisket. Kettle Joe for the win!

[@SmokingDadBBQ]

thanks Scott... nothing like an overnight stress test

[@maartenromkes353]

You are so friendly, positive and calm. I really like that. I'm still trying to get the best out of our 14" kettle, but you make it very hard dreaming of a classic 3 or this cattle Joe.

[@SmokingDadBBQ]

thanks so much, the 14" kettle is a lot of fun. used to cook on them more way back when and learned a ton of fire management stuff i apply to what i am doing now

[@michaelshasha5996]

Loved the video. I am getting the slowroler insert to use on my Weber kettle. Would really appreciate it if you could give some of your thoughts on set up using a Weber kettle and how it might differ. Also got to be ribs for your next cook :-).

[@SmokingDadBBQ]

Good ideas, i will get into some comparisons after I get some more cooks under my belt to have a more qualified perspective on its strengths and weaknesses... ok ribs it is 😊

[@AnotherMartinez]

Love the “Game Plan” approach- Amazing results James 👏🏽👏🏽👏🏽

[@SmokingDadBBQ]

Thank you 🙌

[@loseerich493]

Thanks! Question if you don't mind/have time.... I just did a 3.5lb point that I picked up at my local grocery store. $18 for it was good 1st brisket on Kettle Joe test. Used most of your methods here (minus the water pan). About 10hrs to dry cooler resting phase. Nice having a same-day option for brisket. The 'problem' I'm having with any kind of low-slow cook on this kettle Joe is fuel load = heat output. Started out with 1 chimney but a bit too hot a fire @ 300 degree range. Every 2hrs thereafter I put a lit 1/2 chimney into the kettle joe which kept my temps around the 225-250 range but is more effort (& yields too many new smoke episodes) than I'd prefer. I do already have the Big Joe ceramic diffuser plates so I may try to put a water pan directly on those while they sit atop the fire box cage handles (then slo roller assy above that). Do you think that would work / help be able to put more fuel in the Kettle Joe up front while keeping within a good smoking temp range?

[@kennykendall5709]

This video helped me set up my new Kettle Joe! Thank You!!

[@SmokingDadBBQ]

Congrats on your joe

[@mikestamm8225]

You do a fantastic job of making these videos!!!

[@SmokingDadBBQ]

Thank you very much!

[@altonreid9726]

James I really enjoyed these past 2 longer videos. You really impart your expansive knowledge of the KJ products. I hope you have more long videos in store.

[@SmokingDadBBQ]

Glad you like them! Have a few more up my sleeve... glad the longer ones that explain the thinking are helpful, good to know

[@markharrison5374]

That was a well thought out cook!! Appreciate your hard work.

[@SmokingDadBBQ]

Thanks for watching!

[@andrewpope204]

Great video! The foil boat method works awesome, best of both worlds.

[@SmokingDadBBQ]

Totally agree!

[@fredpesant]

That was a bit long, but I understand this is a good review of this new grill at the same time. Will try this boat technique on my next brisket cook. Grilling overnight is awesome when you believe in your grill, so Kamado is definitely the best is you want a good night of sleep. James you are great! Possibly not very famous demand but I'd curious to see you grilling red snapper fish (this is simply an incredible fish). I made it once on the soap stone and this was fantastic. cheers!!!

[@SmokingDadBBQ]

Thanks for watching and love the snapper idea for this summer yes this was a little long as lots to cover. hope the time links helped skip stuff that wasn’t interesting

[@prtube1]

Excellent video as always. Can’t wait to get my kettle Joe.

[@SmokingDadBBQ]

Thanks so much and Right on! Congrats on the Kettle Joe

[@prtube1]

One of the reasons I want the kettle joe is to be able to take it places, unlike the classic 3, for obvious reasons”weight”. And I believe the junior is too small. Since you have already handle it, do you think it will be easy to transport or take it to a park, etc? Thanks in advance.

[@MeltedFace707]

Hey man! New viewer here! I really appreciate how thought out and thorough this all was. Definitely earned yourself a new sub

[@SmokingDadBBQ]

Awesome, thank you!

[@petervos7359]

Amazing review! Thank you so much for the innovative and inspiring content! Big fan.

[@SmokingDadBBQ]

Thanks for watching!

[@leegibling3913]

Brave venture into the new and respect

[@SmokingDadBBQ]

haha thanks Lee... straight to the deep end on this one lol

[@leegibling3913]

@@SmokingDadBBQ i've mustered some interest on the Group already but we need to see some good cooks brother - keep the faith facebook.com/groups/foodfortheflame

[@cameronbatko]

Awesome video as always!

[@SmokingDadBBQ]

Thanks! Glad you enjoyed!

[@GrillinandChillinwithColeman]

Great video my friend. I am thinking this will make a nice addition to the grill team. Thanks for the info

[@SmokingDadBBQ]

I think so too! Thanks and cheers

[@salavalos]

Amazing looking brisket!

[@SmokingDadBBQ]

thanks 🙏

[@scottroberts3705]

This video sold me on this kettle Thank You!!

[@SmokingDadBBQ]

congrats

[@mrhardy7660]

James you are top notch... please do ribs next...do you think the will make a rotisserie for the kettle?

[@SmokingDadBBQ]

ok will do... not sure but i am trying to track down the weber one as i suspect it will fit

[@praetorxyn]

That does look good, but it looks a lot more involved than I"m used to as well. I'm planning to finally do a brisket cook this year, probably overnight, so hopefully it goes well.

[@SmokingDadBBQ]

it made me work for it 😂. buy the thickest flat one you can find

[@geraldbohn3326]

Fantastic thank you for this! I ordered my kettle!

[@SmokingDadBBQ]

Hope you enjoy it!

[@joshclimbing]

James! I love your videos! I'm trying to buy the grill expander you use for placing the water pan but there are too many models. Which one should I get? If I understand you, you meant "kamado joe big 3 grill expander"? What diameter does it have? Thanks for sharing all this knowledge. You introduced me into the Kamado world ❤

[@JayDoc895]

Great video! Love the detail and presentation. Was definitely looking for a video like this! Would you do the Texas boat method again? I saw mad scientist bbq wrap in paper, then do a Texas boat under the paper. Could be something to try. He seemed to be pleased with it.

[@SmokingDadBBQ]

i don't think i will ever not do the boat again.. perfect solution for bottom heat grills like the kamado

[@shadowJSP]

Super video so witch grill expender is the correct one i really don't want to order the wrong one ! thanks!!!

[@SmokingDadBBQ]

It was the big Joe

[@shabadoo4037]

Nice and complete video as always, what would you do differently for a hot and fast brisket, other then the temperature obviously. Thanks

[@SmokingDadBBQ]

i have started slowing my extreme hot and fast to be a little less hot and fast... 400f for example, the brisket can be fully cooked and the bark looks amazing ... BUT the fat just doesn't render as well internally to be as juicy so 270-300f is my happy place for my version of hot and fast... not really that hot and fast but its much quicker and better results than 225 for example

[@shabadoo4037]

@@SmokingDadBBQ thanks for the reply, I'll have to start looking for a solution for the water pan and I'll try a large pizza plate as a drip pan. Keep up the good work ! Just got my kettle Joe last month and all your videos have been very helpful 👍🏻👍🏻

[@mikegilbert6967]

I was on the bubble as to purchasing a Webber kettle. Not sure I want to shell out 500 but look like a great design. Great job as always.

[@SmokingDadBBQ]

thanks so much... i will do a complete review after a few more cooks. the ceramic plates help, and the sloroller is nice to have.... need some more cooks to finish my impressions

[@Chris-wp3ew]

Great job!... Looks great

[@SmokingDadBBQ]

Thank-you, cheers

[@thebuckeyebbq5424]

Nice video. Thanks for posting about he new joe

[@SmokingDadBBQ]

No problem 👍 Thanks for checking it out, I think this would be a good rig for your little chef

[@chrispeat285]

Was the water pan rested on the grid expander from the big joe 3? Thanks

[@bigdmc6459]

James put your grate where u would normally have it without the slow roller then put slow roller on. Water pan should fit on bottom grate. Just under the heat plate. I’ll try it tomorrow. If u don’t have an extender lol

[@SmokingDadBBQ]

thats a good idea, do you have an extra grate for the top then?

[@bigdmc6459]

@@SmokingDadBBQ I have an old Weber grate that fits in the bottom will use kj grates for cooking. Cheaper than the expansion grid at $75.

[@bjorne46]

I moved from a kettle to a KJ Classic 2 last year, and I don't regret it one bit.

[@SmokingDadBBQ]

i would never personally skip a KJ and get this... but if i had a cottage and didn't want to invest as much for a place i don't frequent as often i 100% would look at this

[@bjorne46]

@@SmokingDadBBQ i think I’d rather choose the Joe Junior.

[@joshmendleson1671]

@@SmokingDadBBQ Not sure if this is the right forum for this question, but I have this one on pre-order and now debating just spending up for the real thing. Could I get away with the Classic 2 + SloRoller, or is the Classic 3 worth it?

[@BadCook77]

You’re a beast!!! Thanks for sending me this link. Still waiting for you to have your own show! 😜.

[@SmokingDadBBQ]

Maybe one day!

[@gabrielglouw3589]

Kinda interesting as a change of pace, but I kinda hope you do more Kamado Joe versus Kettle Joe stuff. On balance it seems like the ceramics just make for a superior piece of equipment. Completely understand the attraction of the lower price point, but that’s why I’ve been saving up for the Big Joe III for over a year now. At least I have my Joe Jr to play with in the meantime.

[@SmokingDadBBQ]

this wouldn't tempt me away from a kamado joe.... but if i had a cottage and wanted a bbq without investing as much i would be hugely tempted

[@dixter1652]

great video... just got one of these... can't wait to use it now...:-)

[@SmokingDadBBQ]

congratulations

[@patiacat1]

Is the ring expander 21 inch ?. Looking to buy one. Thanks

[@BreakItYourself]

I’d like to see the graphs from your meater. I just picked up the kettle joe and haven’t been able to hold a stable temp for low and slow. Granted I’m only 3 test burns in but it’s taking a lot of babysitting to keep my temp around 250 degrees F. Planning on doing a brisket this weekend 😬

[@SmokingDadBBQ]

my chart looked like my first time cooking... with the steam cooling temps would spike when water would evaporate, then drop when opening to add more water or coal.... in short it was all over the place but somehow the result was stunning

[@psyrixx]

Just ordered a Kettle Joe to replace my 22" Weber Kettle and plan on doing primarily grilling, yet the option to do some smoking as well is a plus. Will eventually add a Classic III to the lineup, yet that's a bit too much of an investment at this point in time (and why I've held off from getting a Kamado Joe up to now... the Kettle Joe is a good compromise price point). :-) Very excited to give this a run with some grilling, and would love to see a video on your thoughts as well!

[@SmokingDadBBQ]

awesome, congratulations... just posted one you might like

[@salsagardens9570]

I've used mine 2 time already & The 1st cook was a couple tri tips & The 2nd was chicken wings , Both came out good, Great smoke ring ! I'm still needing a couple more cooks to master it, Giving the fact I'm so used to running a fully ventilated cook, Which in the tri tips i did, Utilizing my usual fresh coals of olive wood & pieces of the same wood for smoke, Smoke was blue like i like it, Not so much in my 2nd cook, It was harder to manage & It was hotter & The smoke was cloudy like in ur cook, Which is not my preference, Wish me luck, This week is going 2 run a couple cook sessions " With out any food tho " To see if i can better master it. Thanks for the inspiration bud & Greetings from the central valley of California 😋

[@SmokingDadBBQ]

Hope you're still enjoying the Kettle Joe!

[@TheSillyKitchenwithSylvia]

How satisfying is the first cook ?!

[@SmokingDadBBQ]

so much fun trying new things

[@S43V0]

With it resting so long isnt it cold?

[@iskato914six]

I liked this and learned a lot. you think that this kettle joe will be coming in larger sizes in the future? I'll try that Texas boat trip next brisket cook on my WKG :)

[@SmokingDadBBQ]

I don’t know about larger but given the similar to Weber sizes so that accessories work it’s possible

[@marklango9107]

I've struggled to judge and hold temps with the heat deflector in on the kettle joe. Any tips?

[@rangefinderrick1]

I just subscribed after watching many of your videos. I am also on the verge of ordering a Kamado Kettle Joe. Your videos are very helpful and also very entertaining. I loved the idea of using the grid expander for the water pan. As I am new to the Kamado style of cooking, can you possibly tell me the dimensions of the grid expander as I will be ordering one when i order the Kettle Joe. Thanks for all you do.

[@SmokingDadBBQ]

Thank-you, cheers... this was the big joe extender

[@aleonard08]

Would love to see some 2 zone cooking on the kettle Joe. I just bought one.

[@SmokingDadBBQ]

you got it, got some more kettle content in the works

[@GroteBlondeLeider]

Great video, thanks a lot. Greetings from The Netherlands. What about ribs for the next session?

[@SmokingDadBBQ]

Great suggestion!

[@kayhartkamp234]

Jup I am buying me one of these Kettles - Sold by this in depth review

[@SmokingDadBBQ]

they are a little more work than the kamado but they turn out some winning food thats for sure

[@kayhartkamp234]

@@SmokingDadBBQ just bought one in serious discount. So stoked!

[@stevencantrell2008]

GREAT job! looks like they took the best of the KJ and the WSM...which is exactly what the universe needs. The water was a big question so thx for addressing. Do you think fat cap down could illuminate the boat? Also, if you really pushed it, do you think you could get 15 hours on a spring day? if yes and yes then it really is a star.

[@SmokingDadBBQ]

i don't see gaining 50-60% in efficiency even if i over filled the firebox... but will see if in summer it gets better. I liked the boat and the fat cap up method and think its my go to now on

[@nathanveldman1232]

Very informative. Would love to taste test your cooks!

[@SmokingDadBBQ]

This one was the one to try... it was pretty awesome

[@andrewworthington2022]

Another awesome video! Do you keep all the brisket fat trimmings and render down in a pan and keep for future cooks?

[@SmokingDadBBQ]

sometimes I do. this time I tossed as I was getting lazy late at night

[@mabolzichjjl]

Well. We have done low and slow. Why not try a hot and fast now? Steak would give you that opportunity. And test the evenness of the cooking surfaces

[@SmokingDadBBQ]

i do need to try it without the sloroller in kettle mode for sure

[@michaelrochin9309]

Good video, gotta get me a kettle Joe!

[@SmokingDadBBQ]

thanks

[@jakescott3084]

Can this thing hold a turkey for thanksgiving?? Awesome video by the way I maybe ordering one of these!

[@SmokingDadBBQ]

i think spatchcock is no problem ... not sure about a roaster with the dome clearance

[@m.d.1532]

Thanks for this!!! You rock. Please do a reverse sear. Thx.

[@SmokingDadBBQ]

Great suggestion!

[@Bayshore958]

Great video. Have a look at Jeremy and Harry for your next evolution with briskets.

[@SmokingDadBBQ]

for sure, the boat that i used here is going to stay part of my brisket process moving forward... works so well with bottom heat

[@localben13]

Man with out a Doubt a great review and a detailed way of making a moist brisket on a new product ..... my only complaint and small complaint was I hoped u made it with out adding accessories from other grills since some of us won’t have that luxury of owning multiple KJoe’s to add this and that .... Besides that keep up the good stuff

[@SmokingDadBBQ]

I feel like KJ should include an x accessory rack like they do in their other grills along with a heat deflector plate

[@pattikelley4840]

Great video! What breed of puppy is Grill Bella?

[@SmokingDadBBQ]

she is a Portuguese water dog

[@zerolevel100]

Hi James. What do you do with your leftover brisket? Can it be bagged and frozen? Would you slice it first or would that dry it out? Would pulling it be better for freezing? As you might be able to tell I haven’t cooked a brisket yet! But I know there will be quite a bit leftover when I do. Thanks for your great videos and advice, I’m close to buying KJ Classics 111.

[@SmokingDadBBQ]

i wish i discovered vac seal and sous vide for reheating BBQ earlier.. here is a video I did on it - kzbin.info/www/bejne/mZytg2yXl7aeqK8

[@johnknapp6328]

Great Video. That was large Brisket what size would you consider as the opertune weight. Since you have cooked several briskets what is the taste on kettle Joe compared to the ceramics. I've heard some say there is taste of smoldered wood on kamato Joe. I have considered a KJ Big Joe 3. Lately quality control concerns me with the ceramics. What kind of input would you have for Komodo Kamato. I seen the Mad Scientist introduced the boat method just recently and he topped the boat with butcher paper, I guess they say whatever floats your Boat. Can you use the Weber rotiseree on that cooker.

[@SmokingDadBBQ]

Hey John, the larger the brisket... the easier it is to cook. I don't really buy below 15-17lbs if I can avoid it and when a massive one like this is available its the first one I grab as the flat is often 2-3x thicker on these ones than the sub 15 pounders. This brisket was a lot more work, but it turned out really well. I could get the same result on the big joe at 250-270 and not have to worry about running out of fuel, fantastic smoke ring and bark taste etc. as that temp is hot enough to get good clean smoke. below that its really hard to get clean smoke in a ceramic cooker which is likely the smouldered experience you've heard about. to do that, you need way less smoking wood and the right amount of charcoal burning clean.. normally people add way too much wood in an air constrained environment which causes this Yes the rumour is that the weber rotisserie will fit, just like this sloroller will fit on the webber

[@jamesgibson3242]

The smoke is on point you say but what about smoke being on flat? No?

[@sfgarry]

From which Kamado Joe is the soapstone that fits the kettle Joe ? I would appreciate any recommendations of other parts or aftermarket things that can be used with the Kettle Joe? Thanks!

[@SmokingDadBBQ]

there isn't one that fits perfectly but you can fit the classic or the round joe jr on on top of a grid. i will do a video shortly on some upgrades i like

[@donalkelly7627]

I was about to buy a KJ Junior.... but then I saw this video. Tough decision now, it looks lke this gives more options. For a first time buyer which way would you lean?

[@SmokingDadBBQ]

I love the Jr.... but brisket and ribs don't lend well to it. If you want to do these types of cooks the kettle is the way to go. The Kettle is not a kamado so it doesnt have kamado advantages .. you're making me pick my favourite child, but based on the info you gave me assuming you might want to do ribs, brisket etc, the kettle is your best bet for larger groups

[@jameshamm7911]

Hey James, can you confirm that the grill expander used for the water pan is from a Big Joe III (what is the diameter, trying to secure one for my KJ KG)?

[@SmokingDadBBQ]

the big joe expander is about 18

[@jameshamm7911]

@@SmokingDadBBQ Many thanks!

[@prtube1]

One of the reasons I want the kettle joe is to be able to take it places, unlike the classic 3, for obvious reasons”weight”. And I believe the junior is too small. Since you have already handle it, do you think it will be easy to transport or take it to a park, etc? Thanks in advance.

[@SmokingDadBBQ]

it’s a two person job but it is more portable than the classic for sure lol

[@dangrobots]

Getting ready to pre-order my kettle Joe! Do you use the expander from the big Joe or the classic to rest your water pan on?

[@SmokingDadBBQ]

yes that was my ghetto hack (big joe grid extender) to hold the water pan

[@dixter1652]

would you mind checking on the grill extender you used on the Kettle.. they make two different sizes thanks

[@SmokingDadBBQ]

it was the big Joe

[@dixter1652]

@@SmokingDadBBQ thanks... the ones on the Kamado web site show 24" and 18"

[@petec7238]

Great video and fast upload! Is the heat retention a lot worse than the classic joe then? Either way, this will get a lot of attention at less than half the price of the classic ii!

[@SmokingDadBBQ]

thanks Pete, it would only go 9hrs on fuel whereas the big joe ran 56hrs on fuel so its definitely not as fuel efficient as a ceramic KJ.... but like you said, great value

[@tberreth33]

Ok so... I’m a BIG Kamado fan. Especially compared to the big green egg or others. I’ve owned and still have a Weber bullet smoky mountain. What does this Kamado kettle do better? I can’t see it. I get marketing and that it’s a different model, but why, with a Big Joe 3, what’s the difference in the cooks vs what I own?

[@SmokingDadBBQ]

it’s not for you an me I don’t think. I think the SloRoller and the ceramic basket help appeal to first time charcoal grill shoppers as it adds some of the Kamado features at a sub 500 price point. the big Joe 3 is my favourite and this won’t be competing for my attention, but if you had a cottage or something like that I could see this being a great addition for something you don’t use everyday and don’t want to spend as much

[@drjdchan]

Great video! I wonder why KJ didn't try to make it a double walled cooker like the weber summit. Do you find the boat is better than the wrap in the big Joe? I also find that after resting, the flat is juicy for about 15-30 mins before it gets really tough. Is that what I should expect or do you have any suggestions for this?

[@SmokingDadBBQ]

i am sure they wanted to catch the kettle people without confusing the ceramic kamado differentiation but who knows. the boat was a real winner, keeping the slices in the drip pan with the juice from the boat helps keeps things hot and juicy inside longer

[@kennethsoles1688]

How would you judge the smoke flavor? I’m looking at getting the Big Joe and it’s difficult to find an in depth video that goes into detail on the characteristics of the smoke flavor and the differences between what you get on it as compared to offsets and pellets.

[@SmokingDadBBQ]

Pellet = Least smoke, But clean Kamado = Can be the most smoke, but if not careful it's dirty .... running clean its in the middle Offset = Clean like the pellet, but with substance. have you dry brined your steaks? An offset is like this ... a pellet grill is like seasoning some salt/smoke right before you cook. The offset is like the dry brine where the flavour is all the way though even though its not too salty / smoke A KJ is a nice mix of ease of use, good smoke and can do many other things well but the offset brisket is the best i make with KJ second ahead of pellets by a mile

[@kennethsoles1688]

Sold 😂

[@iwhypokeriwhy3805]

Can you try Kettle-joe`s sloroller on weber 22`` and weber`s GBS on Kettle joe? How does it fit. If your neighbor still have weber XD

[@SmokingDadBBQ]

he sold it after getting his joe so i need to find one... but the rumour is that it fits a 22" weber and the weber accessories fit this

[@iwhypokeriwhy3805]

@@SmokingDadBBQ Weber GBS looks like a very cheap and functional solution for Kettle Joe. Think about it

[@PieterZijerveld]

Fantastic video and nice results! But I still have a question, why would one use a kettle grill over a kamado? What would be it's strengths?

[@SmokingDadBBQ]

Good question! I only did this in the kettle as folks asked in the unboxing. it’s way more work and difficult to get a good result than it is on the Kamado ... I think the grill is good for someone looking at their first bbq or maybe a KJ owner who has a cottage or something and wants a bbq without spending as much on the full Monty

[@leonardcianciotto547]

With regards to the water, it seems it kept temps low and then you jumped about 40 degrees when it was gone (without changing vent settings overnight). This might be OK, assuming your water lasts until your internal temp reaches the temps at which the brisket will no longer accept smoke and you are going to wrap anyway. At that point, cooking at about 270 should be OK. Or of course you could adjust the vents to a lower temp. So low-and-slow while you are getting smoke flavor and bark and hot-and-fast while you are wrapped. Or am I mistaken? Or is the water really even necessary? Thanks for your videos!!

[@SmokingDadBBQ]

i normally never use water, but on the kettle not holding as much moisture thought it would be a good idea and i was happy with how it all worked out and on the kettle would likely do the same. think i added water 2-3x throughout the cook to stop the spikes

[@mhard126]

Hmmmm a lot to think about there. Definitely not a KJ, but for $500 doesn't seem to suck. Like the water pan idea

[@SmokingDadBBQ]

its 100% not a kamado ... but if i was buying my first bbq or if i had a kamado/egg and had a cottage and wanted a bbq not at my primary residence it would make a lot of sense

[@mtbjd3046]

That grill expander was the Big Joe right? not the classic (Love the idea going to use it)

[@SmokingDadBBQ]

yes it was

[@revrobbo6070]

I vote for a couple racks of ribs again. I would also like to see it done without the water pan. Just using what came in the box. I have this on order at my local Ace Hardware. I can’t wait!

[@SmokingDadBBQ]

done. check back tomorrow

[@kenny4128]

What's the reason for the water pan? I have been smoking food for some time and seems like these kettles really need it according to your advice, but this seems like you are just steaming your meat. If the manufacturer wanted you to have a water pan wouldn't they have offered this option?

[@SmokingDadBBQ]

The pan under the sloroller helps with how the smoke adheres to the meat. The general rule of thumb is kamados don’t need a water pan … I’ve tested that myth and it’s not true, and this is not a “Kamado” On the kettle it helps not only with the above but tempers the hot gases and adds some stability / efficiency to a grill that can’t run 24 hours like a ceramic model can

[@Metal_Auditor]

I recently got myself an SnS Kettle. Have you looked at one of those? Still waiting for an opportunity to do a brisket on it, but I feel like the ease of access for refilling the charcoal and water is a big advantage of the SnS. Do you think there are certain advantages that the Kettle Joe might have over the SnS?

[@SmokingDadBBQ]

the SNS might just be the best kettle on the market all things considered. I think the ceramic firebox which allows 700f with no fear of cracking the enamel is an advantage for the Joe and the SloRoller performs well albeit impractical to switch modes. the kettle Joe needs some refinements before I give it both thumbs up even though the food it produces is really good

[@Metal_Auditor]

@@SmokingDadBBQ I have noticed that I can’t get the SnS much above 375 with the lid closed, but since I pretty much only do low and slow, that’s no problem.

[@GJCmr]

Thanks for your video. I am currently looking to buy a new charcoal grill. I'd looked at the KJ Classic III, but decided i didn't want to make such a large investment at this stage, so I'd pretty much decided on buying the Weber GBS Premium 5775. However a coupe of days ago I stumbled across the new Kettle Joe and now I'm back to square one. How would you rate the new Kettle Joe vs the Weber? Is the difference in price worth it?

[@SmokingDadBBQ]

oh thats a tough one. the sloroller is a real deal... this brisket was one of my best so i would be hesitant to ignore the capabilities of the bbq. the ceramic firebox did help extend the range of fuel more than any kettle or smokey mountain I've used

[@shaunmarkel2595]

9 and 10 hours below freezing temps on a kettle I'm impressed

[@SmokingDadBBQ]

it went further than I expected

[@bobpants1469]

How does ceramic or steel body make any difference to moisture inside the cooker

[@SmokingDadBBQ]

i am not sure how to measure but it seems less as a water pan helps in the kettle and hurts in the kamado so i assume its not holding moisture any well near the ceramic

[@Jord_45]

Did you post the MEATER chart of the cook anywhere? I’d be curious to see it. If you did in the video I apologize I may have missed it.

[@SmokingDadBBQ]

oh shoot, in my rush to make this on the weekend and turn around the video i completely forgot.... what you see is the low temp while there is water (210) then a spike to 270/280 once the water ran out, then a gradual decline from 4am - 6:30am to 236f which is what it was when i got up and getting low on charcoal at the 9 hour mark. temps plummet when i removed the meat and sloroller obviously to add more fuel and water and the cycle repeats itself. Its not a nice flat line like some of my other cooks lol

[@soumynonareverse7807]

I'm not sure if you mentioned, how well does it perform on radiation heat? I also wonder, should it make any difference of what material your deflector plate is made of? And I wonder, what kind of knife did you use to trim your brisket with? I'm searching for a do it all knife which is both flexible and where I can get my hand underneath the handle and which I can use for almost anything. Including vegetables. I was thinking about an offset boning knife, but that doesn't seem to exist.

[@SmokingDadBBQ]

it’s no where near as efficient as a Kamado which is why a full load of fuel was gone in 9hrs vs the big Joe that went 56 hrs on a full basket. not sure how to measure the radiant heat differences between them I was using my dalstrong shogun filet and slicer in this video. been really happy with them

[@soumynonareverse7807]

@@SmokingDadBBQ do you think if there was some kind of ceramic material inside the lid, would that have made a difference?

[@SmokingDadBBQ]

@@soumynonareverse7807 it is porcelain coated ... not sure how much more retention it could get without going to a double walled steel design or ceramic itself

[@soumynonareverse7807]

@@SmokingDadBBQ that's why I mentioned a ceramic lid

[@kurtier]

Great video!

[@SmokingDadBBQ]

Thanks! Glad you enjoyed it

[@petereastey5909]

I'm so hungry, ya mongrel.....I found the higher temp in cooking has been great in my, shhhhh, Pro smoke offfset, and using a water pan...I have a female friend, of my Nephew, here in Melbourne Australia, coming over next week from Texas and He has dobbed me in to do a brisket for her.. I'm fine with that... I will however be doing a low and slow the "aussie" way, or more corrrectly my way, next to no sauces, salt and pepper only, boating and as I can't stand that hard outside casing, no bark, just pure soft smokey meat..Thank you for your video and the time you put into it as I love stealing your pointers.. Have a great day, from down under.

[@SmokingDadBBQ]

thanks and cheers

[@CastonS64]

Good video!

[@SmokingDadBBQ]

Glad you enjoyed it

[@rangiz99]

You did that all with one load of charcoal? I made a boneless leg of lamb for Mother’s Day on it and used 3/4 filled lump and ended up killing the entire thing to do 350 degrees for 2 hours

[@SmokingDadBBQ]

no it went over night but i had to add more when i got up

[@crazyjoedavola8266]

What's the advantage of having a ceramic fire bowl if the rest of the kettle is made of metal?

[@SmokingDadBBQ]

its like putting bricks in the kettle which some folks do to help retain more heat... this is just built in / included