THIS smoking wood SECRET proves I've been doing it WRONG for years!

[@SmokingDadBBQ]

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

[@rjrech]

James, I'd love to see a series on Kamado side dishes and how you time and organize those cooks with the proteins to deliver a complete meal.

[@Adam-Adamson]

I remember in a previous video he said he isn't so good with the side's but the only way to improve is to try :)

[@SmokingDadBBQ]

yes will be doing more of this in the new year. i often dont show them as the video gets too long but maybe a side series makes sense

[@sp74supra]

@@SmokingDadBBQ Still waiting on the steakhouse mushroom video ;)

[@kbez331]

Yes! Please do a side dish series!

[@GeckoCycles]

@@SmokingDadBBQ You could talk faster! LOL

[@Food-Fire-and-Featherboards]

Never thought of doing that. Great idea! My family prefers a lighter smoke flavour also. However, 2 large wood chunks versus one small handful of wood chips is not a fair comparison, IMO, and it's no surprise that the steak with the 2 large wood chunks was over smoked. You haven't thought that steaks you've done before were over smoked. How'd you do them before? That is what the wood chips in the ash pan method should be compared to. A 'control' with charcoal only and no wood, would be a good idea for next time too. Still a great idea regardless, and obviously it delivers good results. Thanks - cheers!

[@extramurous]

Agreed. He should have weighed the wood and put in equal amounts.

[@SmokingDadBBQ]

i can try again.. there are two different heat sources here so equal weight is not necessary the answer. the coal burns at just shy 1,000f. wood chips in this temp are gone in a minutes, where as wood chunks in the bottom with the rain drops of hot embers never combusts / smokes so not sure equal volume with two different heat sources makes it more or less fair

[@Food-Fire-and-Featherboards]

@@SmokingDadBBQ I agree that equal weight would not be fair at all. But 2 large chunks like that was a lot for a steak. Overkill. Hence being way smokier. Cheers!

[@extramurous]

@@SmokingDadBBQ - good points. This "side-by-side" comparison thing is trickier than it looks.

[@KayakFishingAddict]

I'd love to see this experiment again. Is it truly that "the closer the wood is to the meat the smokier the taste" or is it that the distance doesn't matter but the amount does? Both smoking methods cause the smoke to pass through the hot coals so it's not that. Honestly, I'm thinking that using pellets in the ash drawer - I have a big bag of them left as I just ditched my traeger for a KJCiii - might be the best for me until I get through the bag and then I can use wood chunks in the coals. I'd also love to understand if it's possible to get "blue smoke" from pellets or do pellets only put out what you call "bad smoke" since it always seems to be white?

[@andrewquan5117]

I vote for the drawer method. How about for the ultimate smoke a combo. Wood chunks to start then after an hour the chips in the drawer for the longer cooks. Always learning from you, thanks James.

[@kappatvating]

Please do that experiment

[@SmokingDadBBQ]

thank-you, cheers... will do that

[@SmokingDadBBQ]

you got it

[@mikehill9078]

@SmokingDadBBQ hello, could this method work in a BGE?

[@BrianMiller1973]

I like the mild flavor of peach wood, but locally can only find chips. Paying $20 for a bag of wood chunks means I don’t use it often. I will pick up some of the chips and see how that goes. Thanks James!

[@SmokingDadBBQ]

Cheers

[@DistrictFire]

As a Fireman, I was assigned to a Ladder Truck.. We did ventilation among other things at fires. We broke windows to ventilate and allow the smoke and other hot gasses out of the structure. If there was a screen in the way it got removed completley. Lots of tests on that subject conducted regarding air flow favor the removal of the screen along with the window. For that reason I only use my ash tool to remove ash. The air flow is much more uninterrupted. I place my smoke chunks and chips just the way you do and picked up some tricks as always when I watch your videos!

[@bigbore4459]

I have tried this as well but, I put my chunks in the ash bed. I was also having issues with over smoked flavor when chunks were mixed in the charcoal. But when I put the chunks in the ash bed it mellowed it out. A better more accurate comparison would have been 1) chunks vs chips mixed with charcoal. 2) do the same again but place them in the ash tray. This will tell you if it is really the wood chunks that are a stronger smoke flavor or if it was the placement of the chunks being in the charcoal vs the ash tray.

[@80redbarron]

Those did look like two big chunks

[@SmokingDadBBQ]

Thank-you, cheers

[@koryweaver5868]

This is the method they actually use for gravity fed smokers to create the smoking effect. Never occurred to me that it could be used with different style smokes. Good idea.

[@sparkythomas6354]

That's what I was thinking.

[@SmokingDadBBQ]

thank-you, cheers

[@ryandiegel4243]

I’ve been waiting for that “science experiment” for a while now. I have KJ jr and on long cooks I find myself having to take my cooking setup out to add more smoking wood. Always wondered if adding wood to the bottom vent door was an option. I guess now we know. Thanks James. I’m going to give it a shot on my next cook. Keep ‘‘em coming buddy.

[@SmokingDadBBQ]

Appreciate the watch and comment. Cheers

[@azulayoren]

Hi there, i also own a joe jr. and I wonder if i can just push the wood chips in from the bottom vent as it comes without an ash drawer. Many thanks for this quality and professional content!

[@JustinDeMars]

@@azulayoren you definitely can - I’ve done this in longer cooks and the wood does ignite and only ash is left at the bottom at the end of the cook. I have an ash basket which might work better for doing something like this than the stock ash filter.

[@matthewagro3204]

This idea literally had me beside myself 😐 What a GREAT breakthrough for ease of reloading smoke wood 👏🏼 Yet another amazing video my friend!

[@SmokingDadBBQ]

thank-you, cheers

[@golfhacker72]

Thank you for this video as your video series about kamado joes has enabled me to convince the wife (keeper of the finances) that this grill is so worth the money. I think you had her at the pizza video, but smoke was an added bonus. Thank you on your straight forward unsolicited comparisons and instruction. I look forward to more of your videos

[@SmokingDadBBQ]

Thanks!

[@krkope8277]

James, when you say you "did" the steaks to 117F, I assume that means you pulled them from the KJs at that temp, then let them coast up during the rest, followed by gaining a few more degrees during the sear. I ask because the finished steaks look 130-131F to my eye. Do I have this right?

[@SmokingDadBBQ]

yes, checking the meater they climbed to about 124f in the rest. removed the probes once they started cooling off and then seared

[@krkope8277]

@@SmokingDadBBQ Thanks. How long did 117 to 124 take? Sorry for the basic questions, but I've been cooking sous vide for years, and carry over is not something I'm used to dealing with.

[@SmokingDadBBQ]

@@krkope8277 10-15 min is normal… perfect time for the grill to come up to sear temps

[@hangonwhat]

I have seen this method on another KZbin channel, I would have to think about who it was but they were actually adding small splits of wood through the vent hole of their Kamado, is that where you got this idea from? Great video James, I think the wood chips are also useful in this situation.

[@SmokingDadBBQ]

no if i saw it on another channel i would give them credit like ive done to chudds for example with the lowerys rub mix etc. i had a few folks leave notes in my comments so i got the idea from you guys

[@MH-go9wn]

It was me. 👍🏼 I bought a KJ a few months ago. I was about to get an offset bout got a great deal on a floor model. After using it a few times I thought the smoke could be cleaner and better controlled as it travels up from the ash tray through the embers before it meets the protein. The idea came naturally as my mind was geared towards an offset. I binged on smoking dad vids every day learning all kinds of tips and tricks, I was also surprised no one thought of doing this. Great comparison. I would suggest a brisket head to head. One with wood chunks in the charcoal. One with wood chips in ash tray with charcoal only in the basket.

[@hangonwhat]

@@MH-go9wn I'll go check out your video... but I had to go look for the video because it was bothering me. It was on the View to a Grill channel. He smoked a ribeye steak and then seared it with a blow torch. Looks like a few people knew this!! LOL

[@MH-go9wn]

@@hangonwhat I didn’t make any video. Just commented on one of James’s vids 👍🏼

[@TangDominates]

I’d love to see you try this method with wood pellets instead of wood chips.

[@bigtimereacts]

Great comment!

[@SmokingDadBBQ]

will do

[@Rick-ex7oy]

@@SmokingDadBBQ What an idea! Pellets in the ashtray!

[@davidgoldberg2001]

Yes! I have owned a pellet smoker for a few years now and have just bought a Kamado Joe Jr. Very interested in using the various pellets I already have on hand to add smoke flavor to the KJ.

[@timdineen6491]

Hey James, good video. I've done the same experiment. The difference I had was that my wood chips in the ash drawer were consumer fully and quickly. Produced a big tuft of smoke, then died down right away.

[@SmokingDadBBQ]

thank-you, cheers.. i noticed the dome on the chips remained white and the classic went black speaking to maybe more creosote

[@MMMM-yc1hf]

Mr James I wanted to thank you for sharing this ideas. I’m a former Traeger owner and getting into the Kamado community thanks to you.

[@SmokingDadBBQ]

Glad to help

[@Billyheger]

You’re hands down the best teacher. As a recent purchaser of a KJ your videos are enjoyable and informative. A hack 10years in the making, priceless. Keep up the great work and as always I look forward to the next video.

[@SmokingDadBBQ]

wow thanks

[@spotmaticfanatic]

Amazing! As soon as I saw that I was reminded of the advice to bury wood in the coals, since charcoal is effectively a filter. THis provides a whole new level of control. I'm going to try that this weekend!

[@SmokingDadBBQ]

Glad it was helpful!

[@dankydogg]

Hey James. Building off your hack, I’ve been laying strips of fat in top of the wood chips in the ashtray to get an even more flavorful smoke (Shout out to Mad Scientist BBQ). So far I’ve used tallow for a brisket cook and chicken fat for some jerk wings and they’ve turned out great! I used your double indirect method for both cooks. Thanks for all of your great tips!

[@SmokingDadBBQ]

i need to try that with the fat after seeing Bradley do that

[@Newbeeto]

I've tried this method 4 times now on short cooks and it works so darn well! Thank you for sharing and educating us fellow KJ owners. What would we do without you ... thanks again James

[@SmokingDadBBQ]

thank-you, cheers

[@Arthurkendall]

been throwing my wood in my ash basket on my Masterbuilt 1050 since ive owned it and i noticed the difference between loading it in the hopper(with the charcoal) vs below in the ash bucket and its a noticeable difference. its like the heat and fire from the charcoal above cleans some of the impuritys from the wood combusting.

[@SmokingDadBBQ]

thank-you, cheers

[@Speedfreely]

For a drip pan on my Kamado Big Joe, I use my 18” pizza pan with a 4.5’ piece of tinfoil snakerolled around the edge, covered with two pieces of foil. Its a great system that costs next to nothing. I also fill it up with about a pint of hot water to keep the environment moist so I don’t need to spritz. Just thought I’d share a little of what works for me. Great videos, keep them coming.

[@SmokingDadBBQ]

great idea

[@georgehickox3599]

I don’t have a KJ, but I do have a vision cadet. I watched this video, and a aha moment occurred. It is 9/20/22 for this post, any rate cut to the chase. Tried the pellets in the ash tray. Perfect smoke for grilling. Even my “no smoke” spouse has approved. I love the fact that we can start the smoke or add to the smoke at any time, with very little Affect on the cooking temperature. 👌👍

[@SmokingDadBBQ]

great idea

[@Michael.T.]

This is one of those ideas that’s brilliant for its simplicity. Not sure why no one has thought of this sooner. The inside of the Joes still look great after the deep clean and it’s nice to see the warranty work completed on the outdoor kitchen. Keep the videos coming.

[@SmokingDadBBQ]

thank-you, cheers

[@paulmillen2101]

Have you given any thought to replacing the ash-catching tray with a smoke tube? The resulting smoke will last as long as you want and the smoke will rise through the burning charcoal and be "cleaned" in much the same way the Karubecue C-60 does.

[@bcbarrett67]

Nice vid friend. In total agreement on smoking steaks / less is better. It is nice to know that subtle adds can be used to change this. I enjoy these vids - many thanks

[@SmokingDadBBQ]

thank-you, cheers

[@arom8438]

I really like how realistic you are about your families preferences in Smokey flavor (my fam is exactly the same). I feel like many KZbinRS get super jazzed with smoking they neglect that our purpose is for our families to enjoy it. 👍🏽

[@SmokingDadBBQ]

i am guilty of this too

[@johnkinnane547]

‘Day from Tasmania Australia I was amazed by putting the chips in the ash tray I am going to give that a go thanks. John

[@thomaswhitman5386]

Thanks for another great video. Your never boring or dull. Have to say your probably the best Kamado Joe channel right now. Anyone who owns a Joe should be a subscriber. You are the smoking dad guru! I’m going to experiment with this technique. Have had comments in the past that some of my smoke has been too much. This might be the answer I’ve been looking for. Thanks again for all that you do.

[@SmokingDadBBQ]

thanks so much

[@alexandertimoschuk8470]

What a great channel - I am one year in with my Komodo Joe - Yesterday I thought I invented adding wood to the ash drawer (I guest some else thought of that too) Your phase "Sharing your 10years of experience" just captivated me. every technical detail is just fascinating. Had some great successes and a few failures. PS the reverse sear and over-smoking a rib steak I am 100% in your camp. TOO MUCH is, well TOO MUCH.

[@SmokingDadBBQ]

Thank-you, cheers

[@danieljohnson7835]

Having the ability to add chips between the food and fire, is exactly why I went with the Saffire kamado, over all others. Saffire has a built-in port, on the side of the unit, that is specifically designed for this.

[@SmokingDadBBQ]

right on

[@Sciprus]

Hi James, I really appreciated this video. Your videos are a big help for me to improve my live fuel cooking at home. I would like to mention that the volume or mass of smoking wood should have been equal between the 2 different cooks. Personally working with an older kamado cooker, (no ash drawer) and with a target for mild smoke flavour, I suggest using the wood chips, not chunks, distributed around the outer part of the firebox. (my wife also does not want too much smoke on steak or chicken) From my best guess, it looks you used at least 3 times more the volume/mass of smoke wood on the cook that was too smoky.

[@SmokingDadBBQ]

thanks gord.... it is tricky since there are two very different heat sources that make neutralizing the differences a little tricky. the wood chunks are in coals burning at 1000f and the chips are being rained on with little embers. the chunks in the ash drawer wouldnt burn, and the chips in the fire would be gone in a matter of minutes so i am not sure apples to apples wood content works with two different heat stresses

[@robertsorge403]

Great idea for adding smoke for longer cooks. I like lots of smoke, another hack I do when I want lots of smoke is to put the wood chunk in the bottom of the basket, start up the Joe, get it to temperature, then dump in a handful of smoking pellets on top of the burning coals, then start the smoke.

[@SmokingDadBBQ]

thank-you, cheers

[@bobv5806]

Funny. I've thought about this before but figured that if it was a thing I'd have heard about it. I finally tried it after hearing you mention it a little while ago. I've had good success with it so far, thanks for putting this out there! The biggest problem I have with the traditional method is the smoking wood burning while the Joe is coming up to temps, and not being able to bury wood additions under the coals to get the clean smoke. This method solves that issue.

[@SmokingDadBBQ]

Thank-you, cheers

[@robt7834]

Hi James, I just (finally!) took delivery of my Big Joe 3 and have been watching your fantastic video's all month to get ready! I have never had a ceramic grill and so being armed with all of the great information you have given I can't wait for my first cook! Thanks so much for the experienced recommendation of the soap stone, the Jotisserie, and the Meater Plus probe. I had no idea if they were worth the investment, but you helped shed the light.

[@SmokingDadBBQ]

Thank-you, cheers

[@JasonKandle0755]

Thank you for the videos. Really helped my kamado game. Just got done fixing a crack in mine. Worked out well.

[@SmokingDadBBQ]

Great to hear!

[@colecon1012]

This is great! I got a large big green egg about 5 months ago and you are a weath of knowledge my friend! I too don't normally smoke my steaks because it is a bit too strong. This is a great hack to try for sure! You are definitely one of the best komodo you tube channels out there! From the West coast great job!!!

[@SmokingDadBBQ]

Thank-you, cheers

[@calumdmscott]

This is one of the best things that I have learned from you over the past few months. I have used this hack multiple times and the smoke flavour is fantastic. Thanks James

[@SmokingDadBBQ]

Glad to help!

[@evh347]

Interesting technique. Adding wood chunks to the Kamado is always a PITA. I have no idea why Kamado makers haven’t made it easier to add wood during a cook…however… Smoking a steak is a waste of time. As you discovered, my family doesn’t care for it. If I do smoke a tomahawk, I do a 2-zone on my PK grill (yes, you can do it on a KJ too). But I’m not pulling out my Big Joe to make a steak. I have never had a problem placing wood chunks (on long cooks) in a snake method w/ my charcoal. Once the internal temperature of your protein hits 140ºF, you’re not going to ever get more smoke onto your protein no matter how much wood you add. So, I usually only add enough wood, throughout my charcoal, that I know gets me there. I use a Kick Ash basket and pan to collect my ash. Those items make cleanup a cinche, however, that makes the KJ ash basket not fit. Also, if you have a fan attached to the vent, you now have to remove that to get to the ash basket. I guess what I’m saying is, no matter what you do, you have to take something out to add something in. You just have to decide what you like.

[@SmokingDadBBQ]

I have a can now too and the ash basket and no issue. How are you running into a fit problem? Curious haven’t heard that before

[@billturner4427]

I certainly appreciate your (and your family's) preference, however I have never had too much smoke. We all appreciate your various experiments and comments. Thank you.

[@bethf7330]

I’m going to do this on my next cook. Smoking wood has always given me problems. I won’t miss it!

[@SmokingDadBBQ]

Appreciate the watch and comment. Cheers

[@GeckoCycles]

My son and I have been doing it this way from day one when we got our L Eggs. Glad you are spreading the word, I have suggested this method to several other YT Videos. Never could see using smoke wood when bringing the "cooker" up to temp and it is so hard to add fuel after you start it. The chips are way more controllable in the ash basket.

[@SmokingDadBBQ]

thanks so much, cheers

[@davelindey8023]

great tips. I've used the chips method on my BGE for a few years. Initially I would soak my chips in water with the thought that it would prolong the smokability however it seemed to create more steam than flavourful smoke. Since using dry chips in my homemade ash drawer I've liked the flavour when using chips. I still like using chunks on long cooks. Great video.

[@SmokingDadBBQ]

Thank-you, cheers

[@anthonybakker2567]

Two things . . . I am smoking a ham for Easter tomorrow, and this is now on tap for what I plan to do. I still have chips from my gas smoker, so this is something I have been looking for. Second, I will be doing this when I smoke my first pork belly later in the spring.

[@SmokingDadBBQ]

right on

[@adriancodirenzi7623]

Ever since I saw the ash drawer method on your last video, Ive been using it all the time! So far Ive used it for a whole chicken, wings, ribs, burgers and steaks and the smoke flavour has been amazing! Cant wait to try on a brisket! Thanks James!!

[@SmokingDadBBQ]

Appreciate the watch and comment. Cheers

[@randyhongo4490]

Tried this while cooking our Thanksgiving turkey and it turned out great. I didn't want to add too much smoke as to not overpower the turkey and this provided just the right level of smoke flavor.

[@SmokingDadBBQ]

thank-you, cheers

[@RumandCook]

Interesting results. On the Komodo Kamado forums they have been talking about "the smoking pot" for years. It's a cast iron pot with holes drilled into the bottom of it. You seal it with wood chips inside and it forces all the smoke to go down through the coals and back up. Results are supposed to be really good. It's on my to do list, but I think it might be a great experiment for you to try.

[@SmokingDadBBQ]

definitely planning to do that soon too. cheers Jake

[@kathrynr3912]

Thankyou for trying this method out! I've been curious how well it would work but haven't tried it yet. It certainly would eliminate the annoyance having to pull everything out mid cook if you wanted to top up your smoking wood, plus the benefit of filtering up through all of the charcoal. Gives far better control of how much you use, too. 😊

[@SmokingDadBBQ]

Thank-you, cheers

[@evanriggs9858]

Very happy to see you received the parts for the cabinets. Setup is now complete! Great experiment, I also find it challenging with oversmoking steak and chicken thighs. Will give this a try today.

[@SmokingDadBBQ]

Thanks again! hopefully the final table update coming this week

[@DanDaciuk]

Added bonus, I find chips to be more readily available and a few bucks cheaper than chunks. Until recently I've been avoiding them. Thanks for continuing to share tips and tricks like this.

[@SmokingDadBBQ]

thank-you, cheers

[@tracy2102]

Just bought a new XL BGE kamado and am really appreciating your videos and tutorials, especially the way you use and learn from your data. (I am a retired science teacher 🧪🧬🔬🤔). Hopefully that will fast track my learning curve. I also like only a small amount of smoke, so will definitely be trying this technique. Thanks for sharing your experiences!

[@SmokingDadBBQ]

Thank-you, cheers

[@edcoffeebean]

I've been doing this for a few years in my Bubba Keg. However, I don't have a nifty ash tray like yours. Within the past year, I've been using an A-maze-n pellet tube smoker and it works great. Thanks for doing the science experiment!

[@SmokingDadBBQ]

thank-you, cheers

[@willbdiving]

I have started putting my chunks in the ash with the thought that the it has to go through the coals to get to the meat so that it would be a cleaner smoke. I like doing that because I can also check on the smoking chunks. Mainly seeing if I have gone through it already. Love the channel

[@SmokingDadBBQ]

Appreciate the watch and comment. Cheers

[@davidedwards5822]

I do this only when I bbq with wood chunks. Cooking low don't ignite the wood very good. Cooking at 350-400 the wood will burn a nice fire not smolder. I think it works good if you're wanting little smoke on your bbq.

[@SmokingDadBBQ]

Good tip!

[@donaldkennedy7321]

Fantastic! I’m just learning and your videos are a huge help. Now I know how I will smoke. By the way, I set my ceramics on fire, locked the tstat at about 700. I learned from you how to calibrate it and clean those pesky ceramics that had accumulated a lot of grease. Thank you!

[@mikem511]

Using the ash drawer is a great idea and solves the problem of having to take apart the hot grill if more smoke is desired. Thanks!

[@SmokingDadBBQ]

Appreciate the watch and comment. Cheers

[@andrewharlos3590]

This is a great solution as my family doesn't like things overly smoked as well. I'm trying this out right away.

[@SmokingDadBBQ]

Hope you enjoy

[@kurtkonrad1819]

Howdy James. Intriguing video, I'll have to give the chip method a try when I work through most of my chunk stockpile. I think I'll likely do a bit of a combination method on my long cooks; start with chunk under the coal and add chips along the way. I appreciate you including your process for adjusting your vents down in your newer videos!

[@SmokingDadBBQ]

Thank-you, cheers

[@magnusallguren8934]

James, that's great! I have been putting smaller chunks in the drawer, as that's what I do on my Masterbuilt Gravity series. And yes, it makes a huge difference in the smoke flavour. For me, that's how I like it. My wife on the other hand likes the chunks in the coals. Excellent video!

[@SmokingDadBBQ]

thank-you, cheers. interesting how we each have our own preferences even within the family

[@leachb3]

I love watching your channel. Buying a Kamado has been on my wishlist for quite a few years and by watching your channel is getting me closer to buying one.

[@SmokingDadBBQ]

good luck with the research

[@emmgeevideo]

Sadly the Smokeware 14” pan is a couple of inches smaller than the Slo-Roller plate on the Big Joe. Nice to see that your warranty repairs are done. That took a long time.

[@SmokingDadBBQ]

it was sooo SLOW. but finally done (I hope). it provides good coverage, but an 18" pan would be perfect i think

[@SmokingDadBBQ]

i sent them your note as a few asked to see if this team can make it happen

[@xFinGerZx]

Nice test, ive always wondered that but nothing beats throwing huge lump chunks of charcoal and wood into a fire box. Big reason why I got a kamado.

[@SmokingDadBBQ]

thank-you, cheers

[@Thunder8169]

Very informitive. My wife is not a big fan of smoke. Knowing how to get a lighted kiss of smoke will make everyone happy.

[@SmokingDadBBQ]

Appreciate the watch and comment. Cheers

[@karlkrasnowsky3895]

Interesting. I'm wondering though, when using wood chunks under the charcoal, you instruct (rightfully so) to let it burn off for awhile until the white smoke disapates. Why isn't this a concern when using the wood chip method? What is that unit you're using for searing?

[@christinehaythorn5099]

This is all new to me and I’m fascinated with the process. Thanks for your clear and well-described directions. So now we need the grill!

[@SmokingDadBBQ]

Glad it was helpful!

[@Poomastafatz]

If I hadn’t already gotten so many incredible tips from you I never would have believed this…but you’ve been so clutch lately that I can’t wait to try this!

[@SmokingDadBBQ]

thank-you, cheers... glad to still be able to surprise and delight

[@alf3553]

Nice tip James, going to give that method a try. Years ago I played with lots of different woods & meat. Now I don’t use smoke on very much, a good charcoal can add the flavour to most items. That said theirs nothing like a good smoked pulled pork or whatever else you like. I’ve played with smoke on poultry & just don’t care for it, it’s not bad if it’s very little but now I just go with what I get from the charcoal.

[@SmokingDadBBQ]

Thank-you, cheers

[@GP-fy2vl]

I really want to follow this channel, but it always takes too long to get to the point. I don't skip content on other channels. I appreciate your detail and knowledge, just too much dead wood! Thank you for your commitment. Just my opinion. I have learned several great things here!

[@SmokingDadBBQ]

One persons dead wood is another persons missing piece of the puzzle. Will try to trim more

[@frankparth6763]

So far I've spent more time watching your videos and learning how to use my new KamadoJoe Classic 3 than actually using it. Great stuff and I've learned a lot. Thank you.

[@SmokingDadBBQ]

thank-you, cheers

[@baldymcbaldhead8068]

Your "hand test" has been a life saver when I was learning to cook with my big joe. It seems smoking set ups vary between your videos, and I'm intrigued by your current test of adding smoking wood to the ash tray collector...however, I can say the masterbuilt smoker that I had previously to the big joe 3, it wasn't near the amazing capabilities of putting smoking chunks in the joe and slow rolling smoke. Doesn't matter if it's for steaks, burgers, or poultry, it's always amazing.... I just hit the end of your video, you mention that it's too much smoke when adding wood to the ash try. I'm curious to try that and see if I have the same results. My son and I love a strong smoke flavor, however, my wife does not appreciate a strong smoke flavor. If you'd like, I can test adding smoking wood to the ash tray and seeing if the smoke is that much more that it's unbearable with similar results. Thanks again for all you do.

[@SmokingDadBBQ]

Thank-you, cheers

[@jnmnt2055]

this is great! I started doing this with small wood chunks in the KJ jr; because I found that the my timing of the smoke was either too early (when heating up the kJ) or too late (a piece chunk would still be buried at the end of the cook). Also found it lets me mix wood flavours more easily and add more if needed. Now I feel validated in my “ugh I’ll just do it this way cuz I can’t figure it out the right way” way. :) Side note, I was drawn to your channel without sponsors because it contrasts other channels that feel like one giant commercial and consistent marketing.

[@SmokingDadBBQ]

its not that i will never work with a company, but it has to be something i recommend to friends and family before it gets a shout out. shout outs are not for sale

[@williammarkey6020]

Can't wait to try this idea! I think a little bit of smoke on a steak would be great - my last one had too much smoke. Thanks for taking the time to do all these videos - I've learned so much from you! You're by far my favorite cooking show to watch on KZbin. William in Birmingham, AL

[@SmokingDadBBQ]

Thank-you, cheers

[@keving7350]

Very interesting. I have never used smoking chips in my ash drawers but I have had my Big Joe dome freeze fast on two occasions. I started some coals in my Joe Jr and then filled my ash drawer which then slowly ignited the remnant charcoal in the Big Joe and the grill eventually thawed out. So, I know roll the big joe under cover and check my grill often during our polar events in Pennsylvania. I will use this tip though for the future! Thanks for the honest feedback!

[@SmokingDadBBQ]

Thank-you, cheers

[@smokenick2241]

Chunks in the ashbed every cook from the first time you showed this method. Perfect. Every. Time.

[@SmokingDadBBQ]

thank-you, cheers

[@barbarakarafky9290]

I probably have watched all of your Kamado Joe video 2x’s or more! Love it and keep them coming. Thanks for the continued learning series. Makes my mouth water 😀

[@SmokingDadBBQ]

Thank-you, cheers

[@PeteWarrenDFW]

This hack is brilliant. That has been my one frustration will adding wood during a long cook using the slow roller. Problem solved. Thx.

[@SmokingDadBBQ]

Appreciate the watch and comment. Cheers

[@bamagradjim]

Fantastic idea. My family doesn’t like heavier amounts of smoke. I can’t wait to try this method to impart a subtle smoke flavor.

[@SmokingDadBBQ]

thank-you, cheers

[@jasonfox637]

This is a fantastic tip! There have been a few times where even a small chunk of wood has made a cook almost unusable. Can't wait to give this a try with my next chicken cook

[@SmokingDadBBQ]

thank-you, cheers

[@DirkHarrington]

This is a great tip. I started doing this a few weeks ago when I first saw you use this technique. I really like the finer grained control and ease of access this gives me. Great Job as usual SDBBQ!

[@SmokingDadBBQ]

thank-you, cheers

[@JGill0124]

This was indeed a very interesting video. I’ve never considered using chips but I can now see this method used to put a light smoke on desserts. I imagine a cobbler or pie would benefit from a faint smoke to deepen the flavor. Like an apple pie with bourbon wood chips.

[@SmokingDadBBQ]

mmmmm

[@davidgreeson6403]

Makes total sense. Get consistent smoke for the whole cook like a stick burner.

[@SmokingDadBBQ]

thank-you, cheers

[@fredhelmuth4399]

James you are breaking the Kamado down so well at every level. I'm weary w/my pellet grill & eager to get my Kamado Joe.

[@SmokingDadBBQ]

Thanks so much, cheers

[@PedalDoc]

I've done this a few times since you first showed it and I've been impressed. I'm using smaller chunks and it's working well.

[@SmokingDadBBQ]

Nice work!

[@jackpittens796]

Love the idea. So much more control with the ability to decide when you first add chips, how much chips you add, adding more chips as you go through the cook, and I guess even take the chips out at any point through the cook. Smoking idea! I need to try this!

[@SmokingDadBBQ]

thank-you, cheers

[@stegaus509]

I have a primo kamado, and a Masterbuilt gravity. What kind of charcoal also has an effect on the "smoke" taste. Lazzari definatly gives a more smoky flavor without adding chunks than something like Royal Oak or B&B. If you want more smoke add some chunks or chips. The brand of charcoal imparts a lot of the flavor profile in these cookers.

[@SmokingDadBBQ]

Thank-you, cheers

[@rachelfindley9953]

I’ve used so many of your videos since getting my Kamado Joe in October. Another great video! Your tips are awesome!

[@SmokingDadBBQ]

Thank-you, cheers

[@jamesm.8392]

I don't even have a KJ so I am doing all of my research now. I expect to have a KJ this spring. I will probably start out using only the ash catcher loaded with increasing amounts of small chips as my only source of adding smoke flavor until I hit the ideal flavor profile as agreed upon by the family. I will experiment with times & temps for short/ long cook(s) & volume of protein . . . using only Salt & Pepper and basting with natural juices. . . Fancy Rubs can come later. I will use shredded Oak, Cherry. I have a free source and will try to get some apple & peach if possible. P.S. I have heard people say here on YT that the store-bought lump charcoal itself is actually wood and a lot of these come flavored if you want . . . Hmmm? Can viewers weigh-in on this . . . IDK. ??? - Do certain KJ Models usually go on sale during a particular time of the year? I see the Big Joe 1 seems to be permanently reduced to $1,200 at Lowes & HD. Any other deals ??? Everyone Learns A Lot From You . . . Thank You James

[@SmokingDadBBQ]

That’s a good deal. The big Joe 1 I have performs so close to the series 3 id have no hesitation buying it again

[@richwiller4880]

I'm fortunate to have discovered your channel and this great discovery on adding smoking wood so early in my grill ownership; got the Clasic III last fallbulletin

[@SmokingDadBBQ]

Cheers

[@ronaldyates331330]

I love watching your videos cause it made me wanna get a Komodo Joe and my wife and I just bought a house and so my first grill/smoker was the Komodo Joe Classic. Now I just need to get the extras.

[@warrengass]

James, please do a video with that hack at a lower temperature. I'm thinking low and slow at 250f. Thanks, love all your videos.

[@SmokingDadBBQ]

i did it on this beef jerky at 200f and it worked - kzbin.info/www/bejne/rYHYh3uZodtprJo

[@papah7398]

Interesting video. I've been using about one-half of a hand full of pecan chips when I cook a steak on my Webber kettle. To me, its been the ever so slight taste of smoke on the meat which my family enjoys. Next time I think I'll try a fruit wood! I always enjoy your videos. The outdoor kitchen looks great.

[@SmokingDadBBQ]

Thank-you, cheers

[@Ferchovideo]

Great hack!!! Putting it to use today with pork shoulder. I’ll do a hybrid. A couple of small wood chunks with the Charcoal and then some in ash pan layer in the cook. I’ll let you know how they turned out

[@SmokingDadBBQ]

please do

[@duke6864]

Awesome tips James. I took the idea a step further and Lit my basket using this method. I lit half a tumble weed and a few hickory chips and before I finished my coffee the temp was at 300! Dome was hot to the touch, and that was with offset plates and all. I hope you give it a try!

[@SmokingDadBBQ]

Thank-you, cheers

[@davidzimmerman7770]

I'm very spoiled i have a smokin it smoker that's really easy to use. However i recently received a Vision pro i am having problems with dirty smoke and now thanks to this video i have a better game plan to try thank you

[@AnchorRoom1]

I assume as the smoke passes through the fire it burns off any of the "wrong" smoke and only allows the "good", clean smoke to affect your food? Thanks for another great experiment.

[@SmokingDadBBQ]

yes thats the theory i am working on. thank-you, cheers

[@janvandroogenbroeck]

Hi James I've tried your ashtray smoking hack twice now and it's an absolute winner! Thanks for the tip!!

[@SmokingDadBBQ]

fantastic, cheers

[@YayaOrchid]

On my first cook, I added pecan wood chucks at the bottom of my charcoal and cooked some vegetables and some steaks and the results were the same as yours. everything was very smoked. Never again will I grill steaks with smoke chucks or with the dome closed which will also smoke the meat. I will probable buy Fogo charcoal since it doesn't add too much smoky flavor and try it. Thank you James. I also noticed still no cold weather in your neck of the woods.

[@SmokingDadBBQ]

its getting cooler this week

[@YayaOrchid]

@@SmokingDadBBQ thank you.

[@Roger-og2ty]

I cannot wait to try this my family thanks I over smoke meats like the steak and brisket too much I think this may be a better way to go for those who don’t care for a heavy smoke on beef this is a good excuse for me to run to the butcher shop on Tuesday I’ll let you know how it works out thanks again I love learning from your experience as well as your mistakes

[@SmokingDadBBQ]

what i didn't know early on is that by sitting out there lighting the fire, smoking etc. is that my pallet was being desensitized to the level of smoke where when i would eat it the smoke was barely perceptible ... but my family found it over powering. then the next day i would eat left overs when i didn't have the smoke clogging up my senses and the food was WAY too smokey so i have started trying to adjust for others vs. just me standing by the grill

[@DavidAbraham504]

I agree with you. It is very easy to over smoke and once you crossed the line that is it. I use very small amounts of wood on my grills for that reason. I prefer to be under smoke because that way the meat still taste good.

[@SmokingDadBBQ]

thank-you, cheers

[@MattDillon71]

I tried this last night using a chunk of pecan that barely fit through the vent in the Jr, worked great, was fully alight within a minute and added some nice extra flavour to the pork roast.

[@SmokingDadBBQ]

nice