THIS Kamado Joe water pan test PROVES we're ALL WRONG about water pans in Kamado's

[@Jonathan-bh6hi]

James, bc of you I finally became confident enough to buy a Joe & learn to BBQ. You are amazing. I’ve made some great stuff with your help. If you were in Florida, I’d invite your family over to dinner! Thanks Bro!!

[@kappatvating]

When I was deployed for a year in 2020, I had lots of time and watches EVERY video he made…James is truly the reason I purchased a KJ as well. He’s easy to follow, makes professional videos, and he even is so responsive when you email or message him. One of the greatest on KZbin

[@fairyorphan]

My adult son and I are going to put together our new K-Joe this week and start a new adventure (neither one of us know how to bbq 😂) Smoking Dad is going to be front and center for our much needed education! I love his videos and he is not annoying to listen to over and over. Im really looking forward to a new skill set, great food, and some quality Mom and Son time…🌈❤️

[@SmokingDadBBQ]

wow thanks, glad to help!

[@cronchy6163]

My guy! Glad to see this comparison up after I mentioned it recently. I’ve gone to having a water pan in most cooks now particularly where I’ve gone double indirect so there is a hotter fire, more airflow and therefore less humidity. I find adding the water pan definitely has helped make the end result a touch better every time.

[@curtiswilson3048]

Hi James another great video. I have a BK Keg and the heat deflector accessory from them is a water pan. In the beginning I used it for every cook and I was able to make a few observations. It seems to make your meat look braised/boiled. Secondly the added moisture soaks the inside of the dome so everything is damp & runny... on longer cooks (10+ hours) the added water would condense and drip into the fire. On a few occasions it's put the fire out. Because of this I only use the water pan as a heat sync for very low temp cooks like smoked fish and been jerky. Otherwise I think the braised/boiled outcome is just cosmetic but regardless I don't really like the final product. Hope this helps.

[@henrykrinkle5353]

James, you're an inspiration. I've got a St. Louis rack on the KJ 3 right now and I'm watching this for fun. If anything, you've taught me to be a resilient BBQer. Thanks for building the confidence over the past couple of years and I'll try that water trick on the next cook. Keep up the good work and much success to you!

[@SmokingDadBBQ]

@Text me ①⑤①⓪⑥⓪⑨⑥⓪①④ reported scammer

[@henrykrinkle5353]

@@SmokingDadBBQ Awww . . . thought I'd just won a new Kamado ;) Thanks!

[@jasonpreston7504]

Love your videos! I've learned a bunch of stuff from you so far. Keep them coming!! I did notice when you were taking them out, the water bath one looked a little more bendy. Sounds like you noticed the difference in the tenderness in the taste test as well. Definitely worth a try!

[@SuperNelsonEddie]

would like to see a pulled pork difference

[@davidschwarz7350]

If the bottom gets a different bark / consistency, I wonder if placing a water source next to the meat would help. You still get the humidity in the air but not directly below the meat.

[@eap1337]

Or maybe put the pan on the deflector plates, below the slow roler lid. this way the water would still vaporize but not be direct under the meat as well

[@ComparisonCooking]

Good experiment, surprising it was more flavorful. Thought it would be more moist, but wasn’t surprised by that.

[@MSTRnBTCto-the-moon]

It would be cool to see a side by side comparison on ribs with the water pan above the slow roller like you did here vs water pan below the slow roller like you did on the brisket against Al. I'm curious what that would do to the bark on top and if you would get the normal color back on the bottom since the water would not be directly under the meat.

[@codyc.964]

I'm working on a Primo Oval XL and I did my first brisket on it with a water pan. I found the cooker was like a sauna and I was getting very little bark, so I took it out 3/4 through the cook.

[@RumandCook]

Great comparison. I've kind of flipped back and forth depending on what I was cooking, mostly stay away from water though. Might have to try this out myself!

[@SmokingDadBBQ]

let me know what you think

[@Thegypsy8244]

On the 4th I used the water pan trick on a 11 lb pork picnic that took 15 hours at 225. I tried it to mimic your double indirect so it looks like you went triple indirect as the water pan is another barrier. Love the video

[@SmokingDadBBQ]

Sounds great!

[@mattiashedman8845]

Very interesting video, to use no water was one of the first things I was told when going Kamado. Thing is when I was learning to bbq I was using Weber and then water was always a part of many cooks especially if I were to cook for a long time. It was more used as an insulator than anything else, also to hinder heat spikes and lows. Water was a part of our cook when we won best ribs at the Swedish bbq championship. No idea why I never questioned the fact when I first heard it. Also I have never liked the 3-2-1 method.

[@StudioKpros]

I agree (with use of water pan). I have always used a water pan in my Kamado Joe Big Joe s1 for ribs AND brisket. I guess I never heard that I wasn't supposed to use water but then again, I never asked. For James though, I would still sprits that, even though it is above a water pan.

[@paulthomas3782]

Go the brisket for the next comparison. Thanks for sharing James very informative.

[@jh9430]

Great vid James. Love to see you challenging the norm. How about double indirect vs. regular with water pan. Might help with the bark and also be good solution for people without sloroller. Single deflector plate and water pan might be a good setup for the Joe Jr as well, what do you think?

[@bubblehead7680]

I would try testing with a brisket. With the longer cook time, I think that's where you would notice a difference. On my UDS, I do use a water pan, but it is much lower and spaced much further than you have it in the Joe.

[@InterTay]

I use a water pan too with my UDS. I find it gives a cleaner result. Otherwise the smoke can get intense from fat incinerating.. the pan also makes clean up easier. And I can transfer it to the oven to finish off in a pre warmed pan if I desire!

[@ramblingbill9101]

Smoked chicken might be a good test.

[@FOGOcharcoal]

Funny, we just filmed something to do with water pans in kamados yesterday! Great stuff James, keep up the great job.

[@henrykrinkle5353]

Hello, Mr. FOGO. Would it be possible for you guys to start selling FOGO here in the U.K.? We've got plenty of Kamado Joe Big Block available, but I'd sure like to give your brand a go because James rates it so highly ;) Here's hoping . . .

[@FOGOcharcoal]

@@henrykrinkle5353 Hi Henry, Sorry but we are unable to do that right this very moment but stay tuned......

[@JGill0124]

I love these experiments. I do think brisket would be the best test. I do wonder if the foil boat with the water pan would ultimately take it up to the next level. I’ve seen offset users use a water pan and still get the desired bark. I imagine with the inclusion of the foil boat, you will have the bark you desire, a moist underside, and it removes the need to spray every hour

[@donnyclause733]

I have a classic 1. I use a water pan on long cooks such as pork butts and brisket. At time I use it on ribs. I found the water pan was like ur double indirect and bottoms didn’t burn. Since You recommended the smokeware drip pan, I have not used a water pan. Thanks for doing the video. Once posted I used a water on fb, was quickly corrected I didn’t need one on a Joe

[@jrgzenrn3531]

I’ve become yet another person you’ve convinced to get a KJ. Thanks for your excellent content that makes all these different recipes feel very approachable.

[@codyduncan195]

I started watching James a couple of years ago when I was deciding which kamado style grill to get, the KJ or a BGE. With his videos, along with some direct comparison videos, I decided to get the KJ Classic Series 3. After almost 2 years of cooking on it, I couldn't be happier with the grill. It does low-n-slow so good, but you can crank it up for searing steaks, and does a great job with everything in-between. If you like pizza, I highly recommend the doJoe accessory. It seems pricey, but trust me, the quality of the pizzas you can make will end up saving you money on ordering pizza out. Good luck finding your grill.

[@herb7877]

GREAT video! I'm new to the kamato (your video's tempted me!) & haven't used a water pan yet. I have used a WSM for about 14 years. I have done pork butts & briskets both with & w/o the water pan. As you would expect the water pan results in a moister meat and not as 'crusty' of a bark. I do something a bit different though. I fill the water pan with ice first so that the outer layer of meat get time for a little 'bark' first. Then as it melts and heats up I get the moist steam. When I do these for our large (25-35) camping group they appear to prefer the water pan method. They are not aware, but I get more comments about how good the meat was when I have used the water pan. Personally I prefer the crusty bark; but in our group I'm in the far, far minority. Cook to the audience.

[@michaelyork5617]

Tried the water pan with my pork ribs last night (using double indirect, cooking at 325 (give or take) for 2 hours then foil boat and 1 more hour. Ribs came out amazing! May be the best ever! Thanks for this video!

[@SmokingDadBBQ]

Glad you liked it!

[@melodymaker396]

Another added feature of putting in water into the drip pan is that drippings will not burn on the foil to impart any ill wanted flavors.

[@SmokingDadBBQ]

for sure

[@Trigger200284]

call me old fashioned, but i actually prefer the daisy wheel versus the control tower, setting it after every lift isnt an issue especially when the control tower looks so cheap.

[@andrewquan5117]

Amazing info as always. KJ should definitely be sending you some love for highlighting their product. With the water pan you are maybe doing a triple indirect method. It looks like with the added height of the rack on the KJ1 you may not have enough clearance for a brisket without it touching the lid.

[@tomlevine2134]

LOVE your videos! You're everywhere! Congrats on your success on KZbin! I have the Classic ii, no plans to upgrade. I would love to see a comparison of a brisket, one with a water pan and no double deflector setup, and one without a water pan but with the double deflector setup I would cook the brisket fat side up. This would demonstrate whether or not the water pan would serve the same purpose of reducing bottom heat as does the double deflector setup. Anyway, thanks again! Keep up the GREAT videos. Sincerely, Tom the Fan.

[@CoolJay77]

Quite helpful experiment James. It would be interesting to see the effect on briskets.

[@biker_trash582]

I use a water pan every time . I have a series 1 and no slow roller so it's my way of doing double indirect low and slow.

[@davelindey8023]

Definitely would like to see an experiment with a pork roast. Great test all the same. Well done

[@vireewqrttyy]

Thank you, because of your videos I become a Kamado joe person… and I have never looked back😅

[@SmokingDadBBQ]

welcome to the club

[@Todd.T]

I used to use a water pan in an uninsulated vertical bullet. It seemed to consume more fuel and and provided a consistent temp. In the end, I ran the unit with no water. This was an ECB smoker with open bottom and no way to add fuel or water easily. I ran a layer of briquettes for heat and no flavour and a layer of wood chunks and charcoal for the best of both worlds. I used about 5 hot briquettes in a corner and the fire would go from one side of the unit to the other. It would actually settle at 230 degrees for about 3 hours and then I would wrap (butcher paper always) and pour in some more briquettes for another 3 hour burn. Shorter cook times, less fuel.

[@IceBergGeo]

Try a couple pork shoulders. Not just one, but two at a time, just like Costco sells them. Yes it's a lot of meat, but you have Canada day coming up this Friday. Great time to put out a LOT of meat for people, and leave them with leftovers.

[@IceBergGeo]

Honestly, I love hosting, and cooking BBQ is a great way to provide a lot of food with minimal effort for a lot of people.

[@robertdewalt8711]

Steam very important for crisp crust with Baguettes.

[@bradb8292]

Interesting test. I wonder if a foil boat would change things to keep the bottoms more consistent.

[@claudetrombetta4531]

My 2 cents! I use the SNS Kamado and Kettle which includes water reservoir, and also a water pan in my pellet grill Original Grilla and it definetly makes a difference besides creating a better taste profile, it also helps to even out temperatures on the cooking area. Also as the SNS system, creats ineficieny the % of wood vrs charcoal that can be used is much higher as combustion of smoke is more complete. You can manage the combustion of smoke by adding chunks on top or botton of the charcoal reservoir very conveniet in the SNS system. As with everything you need to manage humidity, for turkey, ribs, sometimes I remove the water reservoir towards the end of the cook so skin crisps up a bit, and bark become a tad firmer.

[@robertash3953]

Nice video sir! Still not sure that a water pan is worth it on KJ grill. I guess the brisket would be the next comparison but those aren't cheap right now. Thanks for another good review on the KJs!! 🔥

[@BehindTheFoodTV]

Great test - and preliminary validation! I think the bark matters most on big cuts - maybe a pork butt or brisket (or both?) would be a good next test? Also, what time's dinner? Yum!

[@jimcrookston2776]

Thanks James. Those Smokeware pans are very nice. I have one for my KJJ and love it. I don't have the funds (or the back strength) for a Big Joe at this point, but I do a similar indirect setup on my 26" weber kettle and I use a 20" paella pan as the water/drip pan.

[@SmokingDadBBQ]

Right on

[@matthewrs7]

interesting comparison! I would love to see spatchcock chicken used for this experiment. The added humidity might benefit the white meat. Though the skin will be very sensitive to the change in cooking environment. so it should be a good test to try. I also wonder if a water pan allows you to pull off a hotter and faster brisket cook without the double indirect and prevent the bottom from tearing while cooking. just for those who want the charcoal efficienty of a single indirect cook.

[@DouglasTechReviews]

interesting please use Pork Shoulders with the next test

[@lightmanatoz]

I would like to see a water pan with a brisket test! Nice job on this one.

[@qwallis83]

Please try brisket next . I’ve started using a water pan under my brisket so I can have it fat side up and I don’t have to spritz it while it cooks over night. In a BJ3 I set up the slow roller, water pan, and set at 275. I then use the foil boat around 180 and then let it rest for as long as it can in my oven at 150 degrees. Comes out really well but I always feel like my bark could be darker. I’ve never tried the double indirect yet so I’m going to try that next, but I’m worried about omitting the water pan since I’ve had such success with it.

[@donniem6191]

I own an akorn and you really need to have a water pan if not it’s almost impossible to regulate the temperature on it.

[@ElcomeSoft]

I wish I could try this with my Akorn Jr but even raising my grill grate, I couldn't really fit a drip pan in with a double indirect setup. The water pan would be touching the grill grate so I don't think I'd get the results with it. Definitely worth a ponder over though!

[@scottjones2458]

Since you are using more Fogo, and made comment about it's softer smoke profile in another video I tried a bag. Way too sparky for me compared to big block. But I'm excited to set up my new classic 2 - got it at costco on clearance for $699 (CAD!)

[@WilliamRayCook]

How about putting the water pan BELOW the pizza stone so that the steam still protects the meat from radiant heat but doesn't directly blast the underside with too much moisture? Take advantage of the double-indirect setup

[@SmokingDadBBQ]

100%... started doing that since this one, see this setup for example - kzbin.info/www/bejne/n5XWZJiJq5VspKM

[@bernardsbbq]

Looking forward to your next comparison. I just bought a water smoker to accompany my Kamado Joe Classic II. I am not happy with the smoking results I am getting on the Kamado, it is running way too low heat for clean smoke (I don't have a slow roller).

[@praetorxyn]

In the SnS Kamado, the Slow N Sear does have the water reservoir, and I used to keep it in and fill it with water when smoking, but I recently started leaving it out for "higher heat" cooks and meant to put it back in for smoking, but I never remember to put it back in there and I can't tell much difference.

[@davidatchison9245]

I’ve tried with and without, though never in a head-to-head comparison, and never noticed much difference. But, I admit my palette doesn’t pick up nuances very well.

[@iceman8801]

So I ordered the 5qt lodge Dutch oven you recommend. How about doing a video for deep fried French fries in it that guy?!

[@SmokingDadBBQ]

love it, will add to the list

[@fishindoc6025]

James..please do this with a brisket! Sure appreciate your videos. I have the BJ3 and was thinking of selling it but your videos inspire me to keep doing cooks on it and having fun!

[@SmokingDadBBQ]

grid idea... selling the big joe 3? why's that, its my personal favourite out of the bunch

[@fishindoc6025]

@@SmokingDadBBQ oh...simply because it takes quite a bit of room parked in my garage and I was using my pellet smoker quite a bit. However your videos made me do a 180 lol

[@victorlosey5435]

Hi James I just watch water pan test with ribs. I try a two brisket next time.

[@jameshamm7911]

NICE cutting board, bro!

[@SouthernsBBQ]

Have you already put wood splits vs chunks to the test? I’ve recently been using red oak splits for ribs in my Kamado Joe Classic II, and it’s been delicious. Not sure why we’re supposed to always go with chunks.

[@p018112]

I vote for Chuck roast with & without comparative test.

[@RonBoger]

I’m thinking of trying the water test with a spatchcock chicken. It seems chicken is a good protein source for testing dryness vs. moisture while keeping skin crispy vs. mushy. Thanks!

[@meatthecookk.2227]

Awesome experiment and glad you tested the water pan one of my favorite go to for reasons you mentioned besides not having to spritz. May favorite technique for beef ribs especially but works on variety of cooks you mentioned. Great job as always James

[@willfixthingsfordonuts]

My first brisket I used a water pan because I didn't know any better (came out great) and 15 briskets later I'm thinking I should go back to it.

[@katzsteel]

I like to see chuck roast or brisket. I’ve tried chuck roast before and it turns out dry. I’ve never cooked one with a water pan though. Also, another test I’d be interested in is the difference between using mustard as a binder and just plain water. Can you detect any difference in flavor?

[@Bluntobject]

Hey James thanks for all your videos. You mentioned a test that you did for the water pan but didn't give the link for the video I was curious on which smokeware drip pan you used for the Big Joe 3? Thanks in advance!

[@SmokingDadBBQ]

00:28 in this video shows the most current way i am incorporating water (under the sloroller) - kzbin.info/www/bejne/kHKyiWufeLWajtE I found this is working best as we don't get any soggy bottoms like you can with the pan directly below the food, and we get the benefit of the 20x humid air circulation from the sloroller which helps the smoke molecules adhere to the protein better. Only the 14" fits under the sloroller, the big joe can use the new 18" but not for the water under the sloroller

[@Bluntobject]

@@SmokingDadBBQ great for me since I bought the 14" already and was planning on the 18 anyway. Thanks for the response!

[@barryshutt4337]

Can you please provide a source for purchasing a new firebox and ring for my kj classic.

[@techknowconsulting4812]

Great video as always! Would love for you to do a brisket using this technique. TIA!

[@InterTay]

Test with a brisket please!

[@FuzzeeDee]

I’d love to see this test done on a chuck roast

[@SmokingDadBBQ]

will do some more for sure, good idea

[@arjan2518]

Hi James, quick question from The Netherlands. The smoke wood is on the bottom and you light the coal from the top. How long does it take before the smoke wood starts to smoke? Why don’t you put the smoke wood on the top?

[@arjan2518]

Hi James. I received an email that says: Congratulations 🎉 You have been selected as the winner of the Kamado Joe Big Joe lll 24-inch Ceramic Kamado Grill. Send me a message via the above number so we can sort this out.. I have sent the text message and heard nothing. Am I being impatient?

[@Michael.T.]

Another great video. Quick question…I noticed at the beginning that you were targeting 270°. But I thought I noticed your thermometers reading over 300° when you opened the lid. What temps were you cooking at? Thanks again for the videos.

[@Keith80027]

I use water pan most of the time for ribs, brisket, butt and chicken. I don't remember a boiled taste at all. I live in the Denver area that is usually very dry, so maybe that is why I like the water.

[@SmokingDadBBQ]

thats an interesting observation about location and the air moisture level

[@danmoore6107]

I like using a water pan but it doesn't always have water in it. For beef I'll often use water with Johnny's Au Jus or Kitchen Bouquet. Pork gets all kinds of fruit juices- apple, white grape, pineapple, etc. Orange/pineapple is great for chicken.

[@TheRssr1979]

Very interesting. Do a brisket comparison

[@TheRssr1979]

Hi Just wanted to say i received a spam today. I think someone may have hacked you. They said i won a big joe classic 3. They wanted my adress and I asked to pay shipping Thanks

[@carsonsaunders8267]

I would like to see a brisket for the next test.

[@brettm5419]

I think you shouldn't have sprayed the other set on a comparison like this because you added 2 variables of direct moisture and temperature change from opening the grill. I've added water to the drip pan at the beginning of a brisket cook thinking maybe it would help as a heat sink and more moisture at the bottom for less crisp, similar to the double indirect idea. I don't bother adding more water during the cook because it's awkward, and the pan is always dry at the end. I don't know if it's helped because my brisket cooks are still hit and miss anyway, but it seems like it could be something for a longer cook like that.

[@brettm5419]

@Smoking Dad BBQ I got a notification about winning something that seems pretty scammy? Hacked?

[@SmokingDadBBQ]

@@brettm5419 it’s a fake account using my photo to try and scam people. Report the fake account if you see it again please. I did and removed all the comments I could find form that user

[@darylducholke4059]

Nice video:)! But if you sprayed one should have sprayed other?

[@MrParadigm1981]

Moist air is better for smoke. Moist air also helps for even cooking.

[@codyduncan195]

I've done ribs and pork butt with and without water, but haven't been able to do a comparison of the two. This was an interesting video. Now that you've done a cook with a water pan, it might be interesting to do a comparison cook with water only versus another liquid, like apple juice, in the drip pan, to see if there is any difference in the final product. I've always thought adding something other than water was unnecessary, but that's just a hunch.

[@ronaldadamski4161]

Nice job as always !!!

[@SmokingDadBBQ]

Thanks!

[@kkatlvolvo]

Having cooked w no water pan on my KJ I changed it up and way more satisfied with my results. A lot more moist and fall of the bone.

[@SmokingDadBBQ]

cheers

[@Markisflippinsweet]

Agreed on another test!

[@benflannery7367]

Curious if the water pan with a brisket would help prevent the overdone bark kamados can create on the bottom

[@startjamming]

I simply put the water pan to avoid to have "false smoke", smoke from fat dripping to hot source. With the water pan every liquid that drops from the meat goes in to the water creating not smoke and the only smoke I have, comes from the wood.

[@Myairmech]

pork tenderloin??? great videos as always!!!

[@dr.brucepierce]

What are your thoughts on using the Grill Expander accessory for the BJ 1/2? This will give the added height that it is lacking compared to series 3. Its definitely big enough for a brisket.

[@andreyyakovenko3540]

James, I think the use of water in this case might not be the best idea. In this case placing water directly under the ribs somewhat creates different temperatures for the top and for the bottom of the meat you are cooking. On a bottom water pan will artificially cool down the meat. It reminds me of the "Ultimate Turkey" recipe from Meathead's book (pg 307) where you need to place a pan with gravy under the turkey. generally it cools down the bottom of the bird, and in my experience you need to remove the pan and give the bottom a dry heat to finish cooking. Anyway thanks a lot for the experiment your channel is my KJ tutorial.

[@andreyyakovenko3540]

I am using a water pan a lot myself for my offset set up and for Webber Slow and Sear setup, but there it is generally used for temperature stability rather than anything else. Also in both set ups the water pan does not go under the meat but rather on the side. so maybe in KJ you can try a smaller water pan on the same level as the meat.

[@donhgr]

To me it doesn’t look like you got enough pull back meat from bone which is not much rendering. Definitely not dark enough bark. We don’t sauce our ribs either but looks like something in my opinion went definitely wrong with this cook on both racks of ribs. I think you might be taking an easy process and complicating it. prep them smoke until color wrap for maybe 90 min and finish unwrapped.

[@CoolJay77]

Pull back is good on the eyes and a must for competion ribs. However, as the meat pulls back, it oozes out fat juices. If you can get the fat rendered enough, but also without much pull back, you'd get juicier ribs.

[@mchammer187]

Perhaps try a water pan on the grill next to the ribs instead of underneath.

[@tenjan75]

I have often used a water pan in the Junior. I find (anecdotally?) that it helps with heat control. Admittedly, this is more commonly used with a chuck roast (brisket is hard to get here). Anyway, I assume the water acts as an additional heatsink and while there is water, the temperature will tend to keep closer to 100C/212F. In terms of suggestions, you could perhaps cold-smoke the ribs, then steam, then sear... and compare them to these two... (then again this could be a terrible idea...)

[@1987jaffa]

Could the very small difference in taste be less maillard reaction on the water pan one?

[@Bodine-ec8ms]

Nice Test !!!!

[@SmokingDadBBQ]

Thank you! Cheers!

[@mikefulwider2906]

The water pan has been a big question for me, I’ve done it once or twice but that was in a BGE large, after seeing smokin dads I converted to the big joe series 1 an curious to see if a chuck or pork butt would benefit from the pan

[@roncunning3117]

James, do you think the water in the water pan also acts as an insulator, allowing the ribs to be slightly more tender and juicy? Great experiment and thanks for your journey to make smoking on the Kamado better.

[@roncunning3117]

I just saw your notification. Text message sent. Thank You!!!

[@roncunning3117]

James, verify I’m actually in contact with you. Sorry for being cautious, but you can’t be to careful now days.

[@SmokingDadBBQ]

@@roncunning3117 this is a scammer using my photo. My account is not a cell number and I will never ask for your credit card information. Please report that account if you see it. I blocked and reported

[@roncunning3117]

I thought so. Thanks

[@victorythagr8]

We weren't supposed to put a water pan in a Kamado grill? I always used a water pan because it would keep the meat moist while keeping the ceramic plate clean. You don't get that burn sugar smell to that some of those sugar base rubs gets.

[@keithbell4415]

Hi James have you tried Coconut Shell Charcoal

[@niallmaher6120]

Hi James have you used a Dutch oven and If so what do you cook

[@AK-uy2et]

I am so confused. I watched the videos with rule N1 being that reflective things need to be put into COLD grill, never hot because they will crack

[@NavyShooter3]

I'm in your video! Jump to time 0:24 and it's my coffee rubbed ribs in the snow! COOL!

[@SmokingDadBBQ]

haha awesome

[@chrisgraves1113]

How tall is the joe Jr? I would like to build a table to make it portable in the backyard. If you have any build plans for it I would like to purchase them.

[@SmokingDadBBQ]

From the website Width: 20" Height: 27.5" Weight: 77.2 lbs. Heat Range: 225°F - 750°F Cooking Surface: 13.5" Diameter

[@henrywolfe5714]

Hey James. I going to buy a Kamato because of you and these videos. The KJ 3 is more than I want to spend. What is your opinion on the KJ 2 vs Vision kamato grills?

[@lakorai2]

Vision has interesting capabilities and can also be converted into a gas grill.

[@duanebonini2381]

James Just received my first Kamado /kamado joe series 3. What is the deal with the cast iron piece on the bottom vs the charcoal basket?

[@justaskin8523]

At 17:40 - "I think we need to do another test." Of course we do, of course we do! Moah barbecue!

[@SmokingDadBBQ]

Moah Moah Moah

[@johnmurdock3591]

I’m thinking about getting a kamado bbq to replace my weber kettle. Does the food taste any different and is it easier to get great results on?

[@SmokingDadBBQ]

The kettle sometimes has an advantage of burning a clean fire. As it’s not insulated running a small dirty fire is much more difficult to do than it is an air restricted and very thermal efficient grill like a Kamado. That being said when you set it up right I notice a difference, it’s easier to use for long cooks and gets hotter for pizza and steak. I think you will like it but the mistake everyone makes is forgetting why the kettle tastes good which is clean fire and sometimes choke out their Kamado