How to CLEAN your Kamado Joe DOME. The SECRET to removing black gunk revealed

[@SmokingDadBBQ]

Must watch KJ videos: Dome alignment issue? Video is OUT - kzbin.info/www/bejne/p4iwZ6B8oMuho6s KJ 101 (start here) - kzbin.info/www/bejne/rmTRp56totyofNk Top 10 KJ beginner mistakes - kzbin.info/www/bejne/nZXGkoKghtmSf5I Top 5 KJ maintenance tips - kzbin.info/www/bejne/naHLhoR8jJuof9E Don’t buy these accessories - kzbin.info/www/bejne/hYPGk6Jsm7l7o80 Smoke wood secret - kzbin.info/www/bejne/aKLXeaV8n7yMZ7c First 5 cooks for a new owner - kzbin.info/www/bejne/gHKbZY2sjrFnbbs

[@bradb8292]

I can't thank you enough for the extremely useful content you provide. I purchased my first kamado joe classic 3 this year and am LOVING it! I've had some great cooks on it so far and have used several of the techniques you've shown in your videos to get amazing results. So far my favorite has been a pork butt I did with your double indirect method.

[@SmokingDadBBQ]

fantastic, congrats

[@FenglerF1]

Doing this on the Kamado Komodo I “inherited” from my FIL after he moved. It’s been 10 years and this thing has never been cleaned and so far it’s burning off all kinds of fat and gunk. Thanks for the temperature and other guidance!

[@jimfromri]

James, great video. Yes, I’d really like to see a future video on adjustments for over bite, etc. On a related topic, how often should the hinge pressure need adjustment? My dome wasn’t staying fully open so About 6 weeks ago I adjusted the spring and it was perfect until last week. Yesterday the dome wouldn’t stay open at all so I tightened the hinge spring again. Could it be related to the arrival of cold weather? Thanks.

[@beneyre794]

Great questions and I have experienced exactly the same things. What are your thoughts James??

[@whoc4r3s117]

Semi related. Got to always check your tires when the seasons change for this reason. My girl freind when i Met her didn’t know this. Had one tire at five psi. Gotta be careful out there.

[@SmokingDadBBQ]

This is cold weather coming in, spring and fall tends to come with dome adjustments so its a good idea to check the bands while you are adjusting your air lift hinge

[@outdoorlivingsupply]

I have the same problem with an overbite as well! I can't figure it out. Big joe 3. It was fine originally but developed over the last year

[@pcsuper1]

Same issue on my side with overbite. If anyone figures this out, would be happy to hear it!!

[@dekale47]

I am new to a kamado. It's interesting that you can clean it this way without having to hold a brush or something like that. Your videos are educational for a beginner. thank you for this. greetings from the Netherlands.

[@michaelpatterson210]

Great tips, I enjoy your maintenance and care videos, most others don’t venture into these important topics. I would love to see the overbite correction video. My Big Joe 3 came with a slight overbite and can be a little tough to latch, I’ve only had it for a few weeks and I’m hesitant to start adjusting things. Keep up the great work.

[@jg.387]

I've had that problem too and somehow fixed it by adding washers on the bottom handle. I find it gets worst when I do a high heat cook like pizza but gets back in place over time.

[@SmokingDadBBQ]

will get to work on the dome alignment

[@matejpinter9167]

@@jg.387 Same here, I also installed the washers, but when doing high heat cooks, the overbite gets bigger and washers don't help. It doesn't effect the cook, but I want to solve the overbite issue and don't know how. I checked all the screws and they seem tightened ok. Really looking forward to video on dome alignment, your content is really great James.

[@booner8856]

How you break everything down into an easy to follow process really sets your channel apart as a go to source for Kamado cooking. Thanks for all the great detail!

[@SmokingDadBBQ]

thank-you, cheers

[@Poomastafatz]

I LOVE your videos man. You go into such detail of the fundamentals and don’t brush over the small stuff. Your teaching style is so great and I appreciate all of your tips and tricks! Also, I have the overbite on my big joe - so I’ll be on the look out for your next videos!

[@SmokingDadBBQ]

too kind, thanks so much

[@toddwright9083]

I was considering the BGE, but after watching your videos I am sold on Kamado Joe. Thanks for all the great content and knowledge!

[@SmokingDadBBQ]

thanks Todd. They are both good grills, i just prefer the little details and innovation on the KJ

[@markpeever496]

This is great, thank you! My Big Joe is 9 years old, and still going strong, but I admit everything's a bit too smoky. My annual "burn off the winter moisture" got it ALMOST clean this year, and I've been wracking my brain to figure out why I can't quite get it over the threshold. I'm definitely going to be trying this.

[@nietbepalen]

Why would you storage your kamado 😂😂😂😂😂😂

[@AndrewS-pp2he]

@@nietbepalen dude has like 14 of them

[@andrewwoodall2214]

Did this today after 3 yrs. WOW WOW WOW. I have a brand "new" KJC3 now. Will definitely do this every few years

[@SmokingDadBBQ]

glad it helped

[@Kwmck01]

Timing is perfect. I did this yesterday and you confirmed what needed to be done. I did not remove the Temperature probe & reaching 700F shut the lower vent completely and top vent (Smokware) slightly cracked open (1/2"). Internal was grey white.... I will use your method next year for a whiter white. Used a banister brush and vacuum for the internal. Great video James. You also convinced me on the Su-V-Gun ... ordered!

[@SmokingDadBBQ]

Thanks and cheers! Congrats on the SV gun

[@diverchris6831]

Hi James, I was hoping for instructions or video on how to clean the cast iron half moons and the optional cast iron, not SS, grills The deep cleaning worked like a charm-thank you

[@scotthanson7840]

Thank you for your many videos. I have now had my KJ2 for six months and use it often. I have been struggling to reach and hold high temps, my deflector plates look horrid and the entire inside is sooty black. I watched several of your videos on cleaning. This weekend I will remove all the ceramics to clean out the ash, then do a deep clean on the plates and then a deep clean on the dome. I wish I had seen this video earlier. I live in North Dakota and was looking for heating options for my outdoor kitchen. I wasn't looking for four season comfort, just a bit of help in the Spring and Fall. I settled on electric radiant heaters that look similar to yours, but not without hours and hours of research and all sorts of anguish.

[@SmokingDadBBQ]

congrats on the new heaters

[@donnawhite5343]

My husband loves your videos but most important, he has learned so much from you!

[@SmokingDadBBQ]

Wow, thank you!

[@JorgePR]

I have a kamado vision grill and have tried the high heat deep clean twice. The bottom is good as new but the dome is still dark. Is there anything else that I can try? Or just continue to repeat the process until is clean? Thank you

[@LennoxVu]

Did 2 burns and the black gunk is still staying on there... Its been 2 years since I knew this is even possible, but I guess its too late for my KJCII. Hopefully you all will get the result that you are hoping for. Thanks for an informative video James.

[@SmokingDadBBQ]

so long as you are not getting an off smell or taste i would leave it black

[@thomasligon3357]

I did two burns on mine as well and achieved the same results. It is burning clean though so I’m happy with the results and going to leave it as is.

[@kenritzenthaler3067]

Same. Great video but did not work for me either

[@fredhelmuth4399]

James You sold me. I just bought the Kamado Joe III Can't wait. My pellet grill just couldn't give me heat for grilling. Now I can smoke & grill 😊

[@SmokingDadBBQ]

congrats

[@bryanmartin438]

Good to know. I am surprised how my Joe Jr.changes color when Temps get so high. I've been learning so much from your videos since getting my first kamado just a couple months ago. Thank you.

[@SmokingDadBBQ]

Glad you like them!

[@Rita-cd9bj]

I am a Virgin to this style of cooking ... so have been watching all your videos. Bought one of the tiniest Kamado ceramic grills made ... So gonna give it a go this month... I am gonna use the spatchcock method ... (I have been cutting up my chickens like this for years) but didn't know it had a name, ... I am old school, been cooking for more than 40yrs. I am older than the internet, l.o.l. ... I have learned a lot through your videos, Thank you for teaching this Ol dog new tricks.

[@SmokingDadBBQ]

Thank-you, cheers

[@jplee3]

How often do you recommend doing this deep cleaning? Or do you generally tend to do it after X number of cooks? I haven't even used my classic more than a dozen times (with one long smoke [brisket]) and it's really gunked up and black inside. Would be nice to clean it out but I only want to do this when it's absolutely necessary.

[@IanTreuer]

I am happy I found your channel. These tip and procedures will help me prolong the life of my Kamado.

[@SmokingDadBBQ]

thanks Ian

[@mrsplinter1977]

Thanks from Holland for yet another fine video. Lots of video's on the net about using kamado's, but your the only one with lots of information explaining why u do what u do. Very interesting and one of the reasons why i choose for a kamado joe. Thnx from Holland, and keep up the truly informatic video's 👍

[@SmokingDadBBQ]

Awesome, thank you!

[@spudigy]

I've been cleaning mine with newspaper but this looks to be a winner. I'm definitely trying this in preparation for the holidays. Thank you so much James.

[@SmokingDadBBQ]

Thank-you, cheers

[@erolsen58]

I was just about to move my kamado to the garage for the winter. Now that I saw this I'll do it at the end of fall every year . Thank you Smoking Dad.

[@SmokingDadBBQ]

Cheers Evan, even though the best plan is to keep it going year round if you can swing it

[@markbuhr3369]

Thanks James, mine has 3 years of build up and I had no idea how to return the dome to its clean white state. Can’t wait to try this !

[@SmokingDadBBQ]

thats about the same as my classic had

[@GlobalChatwithMrTesch]

James, same as the other guys! I would like to see that video on adjusting overbite. Someday, if you ever have to replace your gasket, I think we would love to see that, too!

[@SmokingDadBBQ]

will do the dome. here is the gasket video i did - kzbin.info/www/bejne/bmTVqXx5a52Al80

[@larrybroussard8418]

James, I am a big fan. Because of you I decided to get Kamado Joe Big Joe 3. Been enjoying it following your recipe videos. But I haven’t been able to get the amount of smoke flavor putting wood chunks under lump charcoal. I started putting wood chunks on top and got more smoke flavor. More smoke flavor isn’t for everyone. But that help me get more smoke flavor in my meat. I also followed your step by step to clean my top with high heat. Came out nice and clean, but couldn’t get top lid white. Any other ideas?

[@SmokingDadBBQ]

its likely clean enough for any purpose you need (like removing mildew), cant stress enough how unnecessary white is as it will be black again after one cook so you just want this for removing the mildew or off smell if you have one

[@newfielightbulbinstaller7227]

I haven’t had to do this on my Joe Jr yet, but when I’ve done it on my egg it needs bands tightened/alignment set, and a new gasket every 2nd or 3rd time. I’m definitely going to go with a Joe style gasket next time, they seem so much more durable.

[@SmokingDadBBQ]

the egg gasket and bands would go out on pizza for me all the time, they are more susceptible to developing overbite / under bite with high heat than the Joe design is.

[@jameshamm7911]

Wow...what a difference! Going so far over the recommended heat however: do you have any fears of micro-fractures?

[@SmokingDadBBQ]

Thanks James. i get asked about this all the time, but my recommendation is don't bother. the risks are damage to your gasket, temp gauge, shifting the dome and or stressing your ceramics beyond whats necessary. Understand if you want to do it for cooking something like Naan, storage or you have a nasty off putting smell then its worth the potential risks IMO

[@hoopd261]

Hey James, would LOVE to see the OVER bite ADJUSTMENT! love your vids!

[@SmokingDadBBQ]

will get to work on that

[@heathpalmer4283]

Great video with great information as always. I deep clean on a semi regular basis but the lid was always still black until I continued to let it burn with the top vent open this way. It was a little shocking how long it takes to really Deep Clean it back to white and these techniques work well. I didn’t realize I could blow out the thermometer, I will start removing it when I’m getting this hot for this long. Thank you.

[@SmokingDadBBQ]

cheers

[@jopflah416]

Have always known how to clean grill grates etc. but always wondered how one would clean the ceramics. Thought of steam cleaning. This video clears that up. Thank you.

[@SmokingDadBBQ]

Glad to help

[@georgethomas8715]

Amazing video as always, just deep cleaned my Joe Jr for the first time in 100+ BBQs and it no longer gives off a faint whiff of Armenian sausage. Thanks James, keep up the great work!

[@SmokingDadBBQ]

hahaha thanks, cheers

[@magnusallguren8934]

Thanks so much for this, James. I had 4 years of build up on the lid and it worked like a charm. Like you, I had to do 11/2 run to get it white. But now it's like brand spanking new! 👍🙏🙏

[@SmokingDadBBQ]

boom. congrats

[@mark-jorgmeijer2532]

Yes, please give us the maintenance video on overbite. I haven’t had that problem yet, but when I do have a problem I always check your channel…

[@SmokingDadBBQ]

Will do!

[@joelhere]

Some of the best grilling content out there! Accidentally cleaned my Kamado Joe a few months ago. When I opened it up it looked like it was brand new. Was super stoked and this is a great video to give instruction on how to clean it (intentionally)!

[@SmokingDadBBQ]

hahaha run away deep cleaning service, thanks

[@zkoziejdudytraba]

Mine developed a serious overbite, which took me some work to fix so I'm looking forward to your video! What's worse - my metal ring is permanently warped and it just pops off the fire box unless the full set up with the heat deflectors is sitting on it.

[@TheHelicapt]

Did this happen by super heat cleaning ?

[@zkoziejdudytraba]

@@TheHelicapt Yep, I didn't even go to the extent mentioned in this video - it was 30 minutes at 700-800F.

[@SmokingDadBBQ]

will do the alignment. the ring will warp if its not properly seated 100% flat when installing. most install it not flat and the heat will cause it to bend.

[@davidcotney7585]

Thanks James. My big joe is pretty new, but already its dark inside and I will do this process to it before it gets to bad. I use it almost every night and I'm sure it won't take long for it to get pretty bad. I have a 5 year old Vision that I'm trying to restore and sell and hopefully this will work on it as well. Great video

[@SmokingDadBBQ]

have fun David

[@kirksorum2720]

I really appreciate your channel. I’ve have, and had, many different smokers over the years and was thrilled to discover your channel when I bought my Kamado last June.

[@SmokingDadBBQ]

Thanks Kirk and congrats on your Joe

[@kirksorum2720]

@@SmokingDadBBQ is it worth getting a sloroller for the classic 2? Seems like it wouldn’t leave much space.

[@awturbosp]

Another great video and rundown. I’ve done the cleaning burns but not for the dome. Now I have another task for next weekend.

[@SmokingDadBBQ]

cheers

[@fredhuff3677]

Great Info!! I've been trying to clean my Vision B dome but no luck getting past grey. I'll try changing the lump and going longer per your results. Keep the tips and tricks coming I love em.

[@SmokingDadBBQ]

Thanks Fred. i get asked about this all the time, but my recommendation is don't bother. the risks are damage to your gasket, temp gauge, shifting the dome and or stressing your ceramics beyond whats necessary. Understand if you want to do it for cooking something like Naan, storage or you have a nasty off putting smell then its worth the potential risks IMO

[@alexchang9132]

just got my Kamado Joe. Watching all of 101 to get to know how to use it. Thank you for the great videos

[@SmokingDadBBQ]

Thank-you, cheers

[@hectorlopez4771]

I like the process you used, reminded me of Wayback when I used to work in a restaurant this is how we used to clean our grills we would cover the Greats with aluminum foil and turn up the heat then after a while we would scrub them down for a quick and easy cleanup

[@SmokingDadBBQ]

fire is a great cleaner

[@renebracero5413]

I'll give this a try! And yes PLEASE do an alignment video, there is no good ones on KZbin. My lid kept popping open also. I found the little slot for the Allen wrench fitting to adjust the width or height of the lid latch which seems to either increase or decrease tension.. That was my issue! lid stays shut now thank god😅

[@SmokingDadBBQ]

will get to work on that one

[@tomwantland5350]

Great video. For those of us who are new to the kamado style of cooking, it provides a lot of useful inormation. Keep it up.

[@SmokingDadBBQ]

Thanks a lot

[@Verkeef]

This worked like a charm!! My kamado looks brand new🎉

[@igorfaleichik1340]

Thanks for sharing. How would recommend adjusting the BGE cap for capturing the heat?

[@bum-junoh6259]

Your videos are my main go to for cleaning. Please do one about the over bite

[@SmokingDadBBQ]

will do

[@Winniethennob]

i dont even have a kamado and here i am watching you clean one.. goes to show how entertaining these videos are..

[@SmokingDadBBQ]

hahah thank-you, cheers

[@thomasgates7852]

That is a big difference! I'll be looking forward to the dome adjustment video! I think my Classic has a little bit of an over bite and I have just been living with it so can't wait for that one!

[@SmokingDadBBQ]

you got it

[@darrellcroft.1727]

I probably had 3+ years of build up on my grill. Thanks for the information my grill is much cleaner now.

[@SmokingDadBBQ]

Thank-you, cheers

[@spartanCody08]

Wow what a difference. I've never thought about making naan on the dome. I'll have to look for an idea sounds super interesting.

[@SmokingDadBBQ]

thanks, cheers

[@flameonbbq]

Not sure if I dare to start a deep clean, would hate for my Kamado to crack or get damaged. But once in a while a good clean can be useful. Thanks 4 the step by step video. And if I muster up the courage and end up with all new looking ceramics I’ll have you 2 thank👍🏼

[@SmokingDadBBQ]

i get asked about this all the time, but my recommendation is don't bother. the risks are damage to your gasket, temp gauge, shifting the dome and or stressing your ceramics beyond whats necessary. Understand if you want to do it for cooking something like Naan, storage or you have a nasty off putting smell then its worth the potential risks IMO

[@andrewworthington2022]

Alignment video is a must with you’re knowledge and teaching skills!

[@SmokingDadBBQ]

will do

[@melvinstanback5734]

Hi James, I just recently purchased an ceramic grill and have two smokes and 3 or more grills on it. Thanks for the tips on caring for these units, this will help me greatly.

[@SmokingDadBBQ]

Glad to help

[@glenhigdon3457]

First, thank you for the video. I had not used my komodo for several years, had it closed and covered the entire time, on my patio's. When I opened it there was what looked like mold. Will the process you have shown clear this up so that it's safe to start cooking again? video clear up

[@roybrown187]

After watching this video, I truly need to do a deep cleaning on my dome. Also on a future video, I would like to see how to make adjustments to realign the dome. Thanks for another great video.

[@SmokingDadBBQ]

will do

[@derekhuber1255]

James, thanks for these videos! I just recently ordered a KJ Classic 3. This is my first ceramic grill and I appreciate the information. I have been binge watching your videos while waiting for my KJ to be delivered.

[@SmokingDadBBQ]

Glad I could help!

[@nicnac.]

Another great video james, but is this the only way to clean the soot out of the dome?

[@MP-po4fp]

Always and forever the best. I do not even watch other bbq channels anymore.

[@SmokingDadBBQ]

thanks so much!

[@revceverson]

WOW!!! Amazing how clean it got! I did the deep clean on the half-moon plates and a pizza stone and was amazed how clean it got! Thanks for all the tips!

[@SmokingDadBBQ]

Great job!

[@sherwinhau2513]

This is the best channel by far on kamado joe.. watching your show made me a customer of kamado joe:)

[@SmokingDadBBQ]

Wow, thanks!

[@paulkirby7965]

Excellent video! Do you do anything to clean/restore the SloRoller?

[@TkeKnightshift]

I did this last month. Worked GREAT!

[@SmokingDadBBQ]

Awesome, cheers Rob

[@gemdacras]

Hi James, yes please do the alignment/smoke escape vid. I had this the other week.

[@SmokingDadBBQ]

will get on it

[@hefe805]

Hey James, I’ve learned so much from your videos. I would love to see a dome adjustment video. Recently, I noticed that the dome latch on my KJ doesn’t latch all the way unless I physically push the latch all the way closed. I’m hoping this will only require a minor adjustment to the spring, but I haven’t messed around with it yet because I can still get it closed. Fingers crossed their is enough interest in the dome adjustment video. Keep up the good work! Cheers from So Cal!

[@SmokingDadBBQ]

will get to work on that

[@djgonatan]

Great to know how to clean it ! I have one kamado joe for 3 years ! Definitely need a deep cleaning

[@SmokingDadBBQ]

cheers

[@ficient1]

Thanks for your videos James. Thanks to you and a few others who have shared tips/tricks and recipes on KZbin, I have gone from a decent backyard griller to “king of the lanes”! My wife was unhappy with me purchasing the Kamado Joe but has since changed her tune. Perfect timing on this video as I have been wanting to clean my classic for a while now and hadn’t gotten around to it. Keep up the great work!

[@SmokingDadBBQ]

Thats awesome, congrats. i get asked about this all the time, but my recommendation is don't bother. the risks are damage to your gasket, temp gauge, shifting the dome and or stressing your ceramics beyond whats necessary. Understand if you want to do it for cooking something like Naan, storage or you have a nasty off putting smell then its worth the potential risks IMO

[@ficient1]

@@SmokingDadBBQ perhaps I will just clean my deflection plates. Is there a “safe” way to just clean the vent cap? I have the old daisy wheel style. I was considering just using a degreaser to clean it up. Would love to hear your thoughts. I will see if you made a vid on that specifically. Thanks again for all you do!

[@SmokingDadBBQ]

@@ficient1 gentle hot water and dish soap. Soft terry cloth

[@hollypolak3088]

Thanks for sharing! I never would have imagined how clean a grill could get after years of use!

[@SmokingDadBBQ]

it is pretty crazy

[@froggercassidy]

Absolutely doing this as the lid of mine is pure black ! Tks as always !

[@SmokingDadBBQ]

Thanks John, i get asked about this all the time, but my recommendation is don't bother. the risks are damage to your gasket, temp gauge, shifting the dome and or stressing your ceramics beyond whats necessary. Understand if you want to do it for cooking something like Naan, storage or you have a nasty off putting smell then its worth the potential risks IMO

[@MrFish1968]

I've tried this twice now, and while it is better it is nowhere near that pale yellow in the video, I have a Primo Oval XL so don't know whether that makes a difference. I'm going to try one more time this weekend with some hotter / longer burning charcoal. It certainly is cleaner and there is near zero smell when it gets up to temp using this.

[@SmokingDadBBQ]

you are likely good at this point as the white will be gone after a few cooks. you need to close the cap and let it bake 20min or so and repeat adding a few fresh pieces of coal to shoot the temp up for 20min to cycle it to get the stubborn black

[@cookingwitheandv7977]

Wow smoking Dad I just loved this video it was very informative. I will be trying this on my Classic 3. I wondered how I would clean the dome, now I know. Thanks again and keep em coming.

[@SmokingDadBBQ]

thanks so much

[@d.fremlin2354]

thanks for another informative video. it was crazy to see how dark the colour red became when it got up over 500 degrees on the outside! i've had the paint peel off my control towers without ever going over 400. one is now just bare aluminum on the inside.

[@SmokingDadBBQ]

Thanks for watching! yes that near purple colour is crazy when they are really hot

[@mbthrift]

Thanks. I’m looking forward to the dome adjustment video too. I got an overbite after having the grill for 3 weeks that prevents me from closing the grill.

[@SmokingDadBBQ]

will get to work on that

[@mbthrift]

@@SmokingDadBBQ Thanks

[@benjaminlebaron4789]

Thanks James. I am only 5 cooks into my Big Joe. It sure can get dirty fast. I will probably give it the first deep clean after next summer cooking season.

[@SmokingDadBBQ]

i get asked about this all the time, but my recommendation is don't bother. the risks are damage to your gasket, temp gauge, shifting the dome and or stressing your ceramics beyond whats necessary. Understand if you want to do it for cooking something like Naan, storage or you have a nasty off putting smell then its worth the potential risks IMO

[@williamticali1531]

I tried this last week, much better. Thanks

[@SmokingDadBBQ]

thank-you, cheers

[@jeffspence77]

Thanks for this video James. I'm looking forward to trying this technique. I'm new to Kamado cooking, and I absolutely LOVE IT! Your videos have been the most I have found. Thank you.

[@SmokingDadBBQ]

Thank-you, cheers

[@mattiashedman8845]

Thank you for an awesome tip! My classic 2 looks almost new! Question what should I use to clean the outside? To get it so shiny red again?

[@tomstrock2379]

Thanks for the tips to getting the dome clean. I have never been able to get my ten year old classic dome clean. I'll give it a try.

[@SmokingDadBBQ]

cheers

[@mattmccoy5647]

Thanks James for the tips!!! I have tried this before but not in correct sequence. I appreciate you taking the time to go through all the steps and I will give it another try!

[@SmokingDadBBQ]

thanks Matt

[@rickedwards1048]

As usual useful information, seems every time I wonder about something, you come up with answer before question.

[@SmokingDadBBQ]

hahaha telepathy

[@newenergy1687]

Another amazing video, so would deflector plates be the same process to melt off the oils and keep them nice and clean as possible? Thank you!

[@SmokingDadBBQ]

yes, but less heat is fine since they are close. 500f-600f max is plenty to clean the lower section

[@warrendumanski5386]

Really helpful James, thank you. My Joe is one year old and getting sticky on the dome. Time for a deep clean.

[@SmokingDadBBQ]

Glad to help

[@aris5773]

Thanks for the tips on the clean burn! turned out great 👍 🔥🔥🔥

[@SmokingDadBBQ]

No problem 👍

[@wroberts1707]

My secret to not letting any mould grow is bbq all year. Works for me. I love the video though and need a good deep clean but keep bbq ing..Thanks dude. Love the hard work at the expense of good fun :))))) keep the vids coming

[@SmokingDadBBQ]

100% agree

[@keelysimpson9387]

Thank you James, as a newbie to Kamado grilling your video’s are my ultimate go to!

[@SmokingDadBBQ]

so happy to help, this is why i do this channel

[@mikesavicky503]

Great video, James. Please do a video on dome alignment. I need to fix mine. Thanks!

[@SmokingDadBBQ]

will work on that

[@adam19022]

Looking brand new. And yes future video on adjusting the fine would be helpful and appreciated.

[@SmokingDadBBQ]

will do

[@jsanzalbornos]

We always like to see new recipies but cleaning tips are always welcome!!

[@SmokingDadBBQ]

thank-you, cheers

[@neilchapman5868]

Thank you all the way from the UK for the amazingly informative videos that have helped me get the most out of my KJ.

[@SmokingDadBBQ]

thank-you, cheers

[@powercat825]

Really good videos. I have a new to me Primo XL Oval that was in need of a new gasket, so I decided this was a good time to do do a deep fire clean. Everything was going great. Allot of heat after and hour. So I came back at 1hr 45m and the lid was stuck and will not open. Is it possible the the gasket glue sealed to itself? The grill was still at the highest temp but lid still not moving. Any thoughts to remedy?

[@specialt3716]

Great video! Your pace and attention to calling out the small details is very helpful. Thank you!

[@SmokingDadBBQ]

thank-you, cheers

[@jiek.nk.vcmjimbnjvjones7798]

Great video James, I’ll be doing my deep clean very soon. Mine is just a tad bit dirtier after a very heavy use this summer…..thanks for the tips to bring the ceramic back to the original color !!

[@SmokingDadBBQ]

thanks. i get asked about this all the time, but my recommendation is don't bother. the risks are damage to your gasket, temp gauge, shifting the dome and or stressing your ceramics beyond whats necessary. Understand if you want to do it for cooking something like Naan, storage or you have a nasty off putting smell then its worth the potential risks IMO

[@dgatorgrad]

Yes! Definitely do a video on realigning the dome lid.

[@SmokingDadBBQ]

ok will do

[@numb15]

Hi, I didn’t quite understand from this video if the charcoal basket should also be taken out, isn’t that stainless steel too that could rust? Can the charcoal be burnt straight on the ceramics?

[@dlaw2085]

Another fantastic and informative video. Don’t know if it was just the video but the outside color of the kamado turned a darker color red while in the inferno mode!

[@SmokingDadBBQ]

it absolutely does... like its holding its breath lol

[@moritz0370]

Thanks. I will be doing this first thing in the spring when I start the Kamado back up

[@SmokingDadBBQ]

Thanks Sean. i get asked about this all the time, but my recommendation is don't bother. the risks are damage to your gasket, temp gauge, shifting the dome and or stressing your ceramics beyond whats necessary. Understand if you want to do it for cooking something like Naan, storage or you have a nasty off putting smell then its worth the potential risks IMO

[@KevinAClassA]

Thanks James, Yes I definitely need to adjust my dome after this year, lots had been smoked Stat safe

[@SmokingDadBBQ]

Thank-you, cheers