My FOOLPROOF tips & tricks for low & slow Kamado Joe cooking. How to keep temperatures controlled!

If you've struggled with inconsistent results controlling temperatures or are new to Kamado cooking I’ve got you covered in this video. I share my best tips and tricks I’ve developed from the past decade of cooking low & slow 12-24 hour cooks on ceramic grills.
Probes, fans, robots? Don’t need them. I will walk through my foolproof method for building your fire and configuring your grill at each step of the process in order to get consistent results .. EVERY time!
In this video I will cover:
- Kamado Joe controls, how to orient yourself with operating the vents (first 5min)
- How to build your fire and orient your coals for best results
- How much charcoal do you need
- Where to light your fire for the most control
- How to dial in your air vents and stabilize your grill
Updated complete Kamado Joe 101 video now available - • HOW TO use the Kamado ...
👉🏼 Did this video help you? Sharing this video with friends, groups, social media etc. helps others find me and is greatly appreciated! 🙏
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Resources to Help Make BETTER Barbecue
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Take control of your Kamado Joe with My Vent Setting Guide
► Vent placements for popular grilling & smoking temperatures (Daisy wheel, Kontrol Tower & SmokeWare chimney cap settings all included for Jr. & Series 1, 2 ,3 Classic / Big Joe)
► Best practices for setting up your Kamado Joe for hassle free fire management
► Solutions for common issues & Frequently asked questions
👉🏼 www.smokingdad...
Unlock the FULL potential of your Kamado Joe with my Double Indirect Setup E-Book
✅ Fix dry / overcooked bottoms on long cooks like Brisket, Ribs & Pulled Pork
✅ Improve smoke quality (No more bad smoke/creosote)
✅ Recommended setup for best results on Jr & Series 1, 2 ,3 Classic / Big Joe)
👉🏼 jo.my/doublein...
Not all smoke is created equal! Unleash Optimum Smoke Performance in your Kamado grill
► Should you soak your wood? Kiln dried or Naturally Seasoned?
► When & Where to add smoking wood for the best result
► Wood pairing guide
👉🏼 jo.my/woodsmok...
FREE resources on www.smokingdadbbq.com
► Written Recipes / Ingredients
► Food temperature quick reference guide (FREE with newsletter signup)
► Quarterly News Letter with insider tips, giveaways etc.
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💰💰💰 Gear Discounts💰💰💰
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🌡MEATER wireless probes - t.jo.my/meater
🖥 Meater VS Competition - • Meater Dethroned? The ...
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💰 Use discount code “SDBBQ” to get 5% off any order site wide!
🖥 Jump to 03:51 in my gift guide - • Top 10 Grill Accessori...
🔥 GrillGun and Su-V Gun from GrillBlazer - t.jo.my/grillb...
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🖥 Review VS Competition - • The BEST Digital Therm...
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💰 No coupon needed! Just use this link for 25% off all accessories & pit upgrades!
🖥 Why I’ve switched to the Echo - • This Reverse Flow Smok...
🧂 Pepper Cannon (8-60 mesh 10x more per grind) - t.jo.my/pepper
💰 Use discount code “SDBBQ10” to get 10% off any order site wide!
🖥 Homemade rubs - • Are expensive BBQ Rubs...
🕳️ Smokeware drip pans & chimney caps - t.jo.my/smokeware
💰 Use discount code “SDBBQ” to get 10% off any order site wide!
🪨 Fogo Charcoal & BBQ accessories (Free shipping orders over $100) - t.jo.my/fogoch...
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Gear I’ve used in videos without a discount
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💨 FireBoard Drive - jo.my/fireboard
🔪 Tumblr rolling knife sharpener - jo.my/rollsharp
🍕 La Piazza ovens - t.jo.my/pizzaoven
🖐🏿 Nitrile prep gloves - t.jo.my/nitril...
🔪 Dalstrong Knives - t.jo.my/dalstrong
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Did I help make grilling easier for you? Send a “Super Thanks ❤️“ They’re appreciated 🙏
#SMOKINGDADBBQ #Kamadojoe #kamadojoe101

[@SmokingDadBBQ]

Must watch KJ videos: KJ 101 (start here) - kzbin.info/www/bejne/rmTRp56totyofNk Top 10 KJ beginner mistakes - kzbin.info/www/bejne/nZXGkoKghtmSf5I Dome alignment issue? - kzbin.info/www/bejne/p4iwZ6B8oMuho6s 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

[@chrisadams4822]

I was wondering if I have to much charcoal in my basket will it cause me trouble in keeping the temp low. I tried some ribs on the classic 2 with your 270 method and struggled to keep temp under 300. Thanks for any tips

[@mikeh4613]

Man the method to get it up to stable temp has changed my life. I had given up on the kamado after constantly fluctuating temps, this is great!!

[@SmokingDadBBQ]

glad to help, thats what i am hear to try and do

[@GrumpyWebGuy]

Since becoming disabled, I've been searching for almost a year for a grill/smoker system that I can use. I tried pellets and charcoal digital units with "meh" results and horrible dependability... I have now watched several of your great videos and think I'm sold on the Kamado. Thanks for the hard work you put into your channel, I'm looking forward to trying a Kamado Joe for myself. Cheers!

[@ComparisonCooking]

Think this is the first cleaning video that made me want to buy a grill!

[@SmokingDadBBQ]

Comparison Cooking 😂 whys that?

[@joffmanu]

I was nervous using a komado Joe for the 1st ever today but this made it real easy. Thanks heaps!

[@SmokingDadBBQ]

Glad it helped!

[@cardsncollectiblez]

This advice has been grate! (Hehe). I’ve made 3 slow cooks using this advice. 👏

[@SmokingDadBBQ]

Love it!! good pun lol

[@jamesunderwood9100]

Nice winter crocs!!!❄️ 🥶

[@SmokingDadBBQ]

The best!

[@kappatvating]

Fantastic video. Love how you walked through the set up. I can’t wait to get out of the desert from this Deployment and buy my kamado (summer of 21 will be awesome)

[@SmokingDadBBQ]

Steven Coffee thanks so much.

[@Dad_Lyon]

You make it back home?

[@braineater713]

? Hope you're home with your family this holiday

[@kappatvating]

@@Dad_Lyon I did thank you for checking on me (sorry for the delay in response)

[@kappatvating]

@@braineater713 I am. I really appreciate this channel. This kind of support and just checking in as well as James and his amazing tips is really special.

[@jersey07042]

You saved my life and saved me money!!! I swore I needed more charcoal for longer cooks….Now you showed me the way, I’m even more confident on doing a long cook again. I played with the dampers just to see if the heat will come up and go down and by golly it does just that!!! Thank you!!!

[@SmokingDadBBQ]

Rock on!

[@shadetreephilosopher]

This is a great technique for hitting your target temperature. I've used it my last 3 cooks on my kamado joe and it has just been awesome. Great channel for kamado cooking. Please keep up the good work and I look forward to more awesome videos in the future.

[@SmokingDadBBQ]

Thanks so much, glad it helped!

[@kurtier]

I’ve watched this a couple times over the last few days since getting my Joe. I’m using wayyy to much charcoal

[@SmokingDadBBQ]

its amazing how little it actually needs

[@roltol7539]

Realy love this brake accelerator explain

[@SmokingDadBBQ]

Thanks

[@Rick-ex7oy]

@smoking dad BBQ regarding smokeware drip pan, the large drip pan sans x-rac works. The large pan extends well beyond, the slo rollers round cover plate. That drip pan may inter-fer with slo rollers purpose, by changing air patterns.

[@SmokingDadBBQ]

i don't have a way to officially measure the disrupted air flow.... but from the taste nothing seems off or different. if anything some advantage from less white smoke from fat hitting the hot sloroller if not using a drip pan

[@clintrich8209]

I told you this last week but I really mean it, you have taught me so much about the science of cooking versus the art of cooking. The Kamado style cooking is truly a science. Thank you so much. Oooot

[@SmokingDadBBQ]

I'm so glad to have helped

[@clintrich8209]

@@SmokingDadBBQ James, I have a serious question. I bought a Kamado Joe Jr. to take camping. My first cook at home I'm trying to roast a small chicken. When I fired it off it got up to 400 quickly so I backed it down, now that I've got the deflector plate in with a small drip pan on that, I can't up past 340 with vents wide open. Crazy thing is with the daisy wheel wide it's starts cooling down but close the daisy 1/4 it comes back up. I do have a coal basket I adapted to work and it's a little smaller than the one specifically for the Jr. Could that be the problem?

[@steelers3359]

My Big Joe 3 is on the way. This will be both my first Kamado style grill and my first smoker. I am super excited and have watched most of your videos and have watched this one multiple times already. You have helped me feel very prepared and confident. Thank you!

[@SmokingDadBBQ]

Rock on! congratulations on your big joe. I’m here for any questions if you get stuck

[@richnmib1939]

I tried your technique today. Rock solid 250 degrees! Thank you!

[@SmokingDadBBQ]

Glad it helped!

[@GMAN4737]

Love all of your videos! If you haven't already you should write a book on kamado cooking. Thanks again!

[@SmokingDadBBQ]

Thanks. I’ve started with two small digital download books but am thinking about it someday

[@GMAN4737]

@@SmokingDadBBQ I will have to check those out - thank you!

[@HarmonHeat]

I think you covered every topic possible to get someone started with these awesome grills! Awesome vid buddy

[@SmokingDadBBQ]

Harmon Heat thanks so much. Spent to many nights baby sitting a pit probe alarm so once I developed this method that works everyone had to pay to forward to the earlier versions of me out there lol 😂

[@HarmonHeat]

@@SmokingDadBBQ absolutely!

[@SmokingDadBBQ]

Harmon Heat thanks again 🙏

[@ebysea]

Thank you so much for this video! You really take the intimidation out of doing a low and slow smoke. Keep up the great content!

[@SmokingDadBBQ]

Emily Wendel thanks so much Emily. Very kind of you

[@chaddoyle6911]

I used your tips in this video to complete my first cook which is #5 on your list. pork butt. Started at 5:00am and cooked all day. I’m amazed at the stability of the cook. My whole family loved it! Thank you 🙏🏼

[@SmokingDadBBQ]

fantastic, congrats Chad

[@Dhall-sg2hf]

So ive had a chargriller Akorn for about 2 years now and love it. Smoked pork shoulders, briskets, everything on it from 2 hour smokes to about 16 hour smokes and its done pretty well. Ive always wanted a nice ceramic grill and ended up scoring a almost new pitboss K24 for $200 so I couldnt pass it up. My issue is when I build my fire, I let it get up to around 160 -170 degrees and then I shut the vents down to roughly where I want them not to overshoot my temp which I love the 225 mark. It will hit the mark and stay there for a bit but it will slowly just keep creeping up past my temp no matter how slim I shut the dampers down. Last cook it was at almost 280 and it was very close to snuffing the fire out. plus I have Zero smoke comming out at that point and I always smoke with a wood chunk of 2. I dont know what im doing wrong. lol

[@maverick187jm]

Your setup is wicked bro

[@SmokingDadBBQ]

thanks!

[@TDentonKing2004]

This very helpful - thank you! I am now only on my second cook, but I cannot get my Kamado Joe below 240 for a long cook. I have been trying to get keep it at 225. I have kept the bottom opening at 1.5 fingers open and the top is right at the first notch. Last time when I tried to go below the 1st notch the fire went out. Any pointers to get it at 225? thanks!

[@sk8rgrl2000]

This works. I usually fight to keep temp at 250. This time I set it once and it cruised through the whole cook. Thanks.

[@SmokingDadBBQ]

Excellent!

[@davemonaghan2965]

Thanks James ...great video ! Going to try and use less charcoal this weekend.

[@SmokingDadBBQ]

Dave Monaghan enjoy your cook Dave

[@lukedecol1505]

These things really are good. Been smoking on sub standard off sets for years and getting good results but the coal I go through I could've got the whole Joe collection! Twice! Just got the junior. Lit it at 6pm with not a great deal of coal. Was still going at 7am next morning

[@SmokingDadBBQ]

amazing efficiency

[@lukedecol1505]

@@SmokingDadBBQ it really is. Going for a Brisket tonight. Hoping my Meater thermometer turns up in time!

[@GregsBassShed]

What a great video - about to try smoking my first pork shoulder and this is perfect to give me some tips for setting up and regulating temperature. Greg, UK

[@SmokingDadBBQ]

glad I could help

[@GregsBassShed]

@@SmokingDadBBQ it’s smoking as I write this! Managed to maintain temp of just under 250 for over 5 hours now. This is fun! I’ll be back for more of your videos.

[@the-handy-fixer]

I’ve had my joe for a couple years and think this is a fantastic overview.

[@SmokingDadBBQ]

thanks 🙏

[@CookingwithChubaranks]

I've been don't it wrong this whole time!! Thanks for sharing

[@SmokingDadBBQ]

Cooking with Chubaranks hahah I doubt wrong, there is no such thing. This is just how I do it when I want to cook over night and not interrupt my pitmaster beauty sleep lol 😂

[@Dwarvey]

Your videos have been a great resource for someone who is thinking about getting a KamadoJoe! Keep up the great work.

[@SmokingDadBBQ]

Dwarvey thanks. My goal is to get folks off their propane grill and realize there are some great bbq options that aren’t scary to use lol 😂

[@TheSmokinElk]

Nice informative video mate. Interesting way of bringing up to temp with the heat deflectors like that, never tried that way but looks like it works well 👍

[@SmokingDadBBQ]

The Smokin' Elk 💯 steady eddy this way. Settles in right where you want it and doesn’t budge. This is how I do it when building a fire at night and I want uninterrupted sleep lol

[@jflint46]

I just got my classic 3. This video helped me so much thank you !

[@SmokingDadBBQ]

Glad it helped!

[@geraldbuda8257]

My big joe comes this Tuesday, getting excited. Your channel has been very helpful, thanks.

[@SmokingDadBBQ]

Congratulations and Great to hear!

[@Notmy00000]

good tips. only the charcoal: efficiency. has to do with the wood type soft or hard

[@SmokingDadBBQ]

Arco Mxxnxn thanks for watching

[@tremaynemyles8276]

Definitely worked lol. Been sitting at 250 for a while and haven't had to touch a thing lol. Now, I'm feeling bamboozled having bought this ikamand lol. This really is set it and forget it

[@SmokingDadBBQ]

thanks so much. glad it helped you get consistent temps too

[@dalawman4977]

This is what I want to do is leave it overnight. This thing cooks like in the ground ovens you see all over the world so I may try the KJ one day. Thank you!

[@SmokingDadBBQ]

good luck with that someday!

[@BPFnSC]

Would love to see a video on how you stabilize the temp when cooking burgers or steaks at a higher temperatures! Thanks for all of the how to videos. About to get my first Kamado and I’m trying to soak up as much as possible! Thank you!

[@SmokingDadBBQ]

Will do!

[@andrewwiggin]

Super helpful! Thanks so much.

[@SmokingDadBBQ]

Glad it was helpful!

[@rickciccone8403]

It would be great if you show the various setups all in one video as a great reference video. So pizza, low/smoke, steaks etc. Especially using your fast forward skills to move it along quickly. Adding time references for the different sets would be helpful. Thanks

[@SmokingDadBBQ]

Great idea. will do

[@jb501968]

Thanks for all of your help! I watched all of your videos and have learned so much... you are a great teacher.

[@SmokingDadBBQ]

Happy to hear that! Thanks so much Jason

[@garman54]

I appreciate how much information you pack into your videos! I have definitely referenced your videos when preparing for my cooks. Thanks for doing what you do!

[@SmokingDadBBQ]

much appreciated

[@bobv5806]

Thanks for all the videos, James. I found your channel when I was looking for information about kamado-style grills. You definitely helped me decide on the KJ brand and Costco delivered on the price. As a result of watching videos like this one, my first cook on my new Classic 2 (beef ribs) was a stress-free success! Tonight, spatchcock chicken over direct heat. Cheers! P.S. Thanks again for proving that Crocs really are four-season shoes!

[@SmokingDadBBQ]

Awesome! Thank you! Enjoy dinner, sounds delicious

[@bobv5806]

@@SmokingDadBBQ It was, thanks! Do you find much of a difference when using the deflector plates on the x-ring as opposed to the lowest level of the Divide and Conquer rack? I added a charcoal basket to my Classic 2 and I'm wondering if I should leave it out when I want to do low and slow for brisket or a butt.

[@richhallett2095]

Fantastic and helpful video! Doing my first low and slow cook of pork belly on my BJ3 today... I'm sure these tips will help me avoid some rookie errors!! 😁. Thanks!

[@SmokingDadBBQ]

Good luck!

[@beers-jackofbbq]

Nice instructional video! I have the Big Joe and always trying to learn more. It is amazing how they hold the heat and consistent temps! Thanks for sharing!

[@SmokingDadBBQ]

Beers-Jack of BBQ thanks for checking it out and commenting. Amazing indeed

[@BeerLeagueGoalieGodfather]

Small request…when you explain the chimney setting, can you also say how much it is open ie quarter, half, full etc for those of us with the original kamado chimney that doesn’t have numbers? Thanks for all you do, from Newmarket Canada!

[@SmokingDadBBQ]

I have an ebook now with all settings for models including the smokeware cap - www.smokingdadbbq.com

[@jonathanmaxa]

An amazing video that really does a great job of explaining everything for newbies. I can wait to test out my first beef brisket this weekend on my kamado style charcoal grill this weekend. Thank You!

[@SmokingDadBBQ]

Glad it was helpful!

[@nathalieheath5693]

Yes! More videos on hot and fast cooking!

[@SmokingDadBBQ]

You got it! Love cooking hot and fast

[@nathalieheath5693]

Smoking Dad BBQ awesome! Looking forward to it! We just broke in our KJ Classic 3, really excited to do smash burgers or a steak. Tried whole chicken and chick thighs, those were awesome! Temp control doesn’t come naturally to me yet, but I’ll try these tricks and tips. We’re gonna have a go at some ribs this week. Keep the awesome vids coming!

[@OckhamssRazor]

Awesome video my guy. Got a Joe coming to my door soon, can't wait to use your tips when I start cooking :)

[@SmokingDadBBQ]

Have fun!

[@rogermartin9541]

Thanks for all your insight and experience. We just got our classic II. Very excited and feeling better from your videos. Exchange a vacation for a kamado Joe.. happy to join you and everyone else in KJ. "Smoke'em if you got'em"

[@SmokingDadBBQ]

heck yes. fire it up

[@peelershelt]

great video. Thanks. I like the wire basket for the charcoal. My Big Joe doesn't have that. As such my setup doesn't look nearly as clean as yours. But this is very healthy. Good to get the Canadian perspective. I'm a dual citizen living in New Orleans.

[@SmokingDadBBQ]

Thanks Ben. Appreciate you watching, commenting and subscribing

[@peelershelt]

@@SmokingDadBBQ Calgary?

[@SmokingDadBBQ]

Ben Peeler me? I am Burlington ON

[@peelershelt]

@@SmokingDadBBQ excellent. just a guess. Bad one at that. I have a cousin in Burlington and an aunt in Hamilton. I have a place in Muskoka that my grandfather built, but of course family cant get there this year, due to Covid. My big cottage upgrade plan this year was going to be a Traeger Timberline. It'll have to wait.

[@60plusjourneys]

Good Video! Twisting the Rack to remove everything except the Firebox! Ah Ha!

[@SmokingDadBBQ]

thanks 🙏

[@mbtadhl]

Great job !

[@SmokingDadBBQ]

thanks

[@atula4539]

Can you please do a video on hot and fast, cooking of a steak. How much charcoal and vent opening

[@SmokingDadBBQ]

amazing timing. comes out Friday 7am est

[@ninnyhammer77]

I've been using a nice (new) 3" paint brush to act as a charcoal dust sweeper and clean off the petals.

[@SmokingDadBBQ]

Good stuff! i got a straw bristle brush to do the same and it helps

[@kyleburton7675]

Hey James! Could you do a video on how to cool down a kamado style grill?

[@SmokingDadBBQ]

good idea, added to the list

[@robertleverock9561]

Nice job educating us

[@SmokingDadBBQ]

It's my pleasure

[@melissacazes8197]

Can't wait to try this method

[@SmokingDadBBQ]

Hope you enjoy and find it works just as well for you

[@andrewbarlow7368]

I don't have a kamado joe yet. But I really want to get one👍

[@SmokingDadBBQ]

Andrew Barlow thanks for stopping by. If you have any questions as you shop

[@andrewbarlow7368]

Thanks man, I enjoy watching your content. I will definitely have questions when I actually get one. Keep up your awesome videos

[@SmokingDadBBQ]

Andrew Barlow thanks Andrew

[@peimanmalekmarzban4633]

Great video man :)

[@SmokingDadBBQ]

Thanks for the visit

[@BerrysOutdoors]

Great overview! Possibly you could do a video on smoking woods and what you have learned. Particularly interested around wet soaked wood vs not, what woods work best with fish, beef, pork, etc. Thanks!!

[@SmokingDadBBQ]

great idea. will make it happen

[@Rickysfoods]

Awesome video bro now I'll know where to look when I buy my first kamado

[@SmokingDadBBQ]

Rickysfoods thanks so much Ricardo. So when are you getting one lol?

[@OysterBoysBrewingCo]

I’m here for the crocs.

[@SmokingDadBBQ]

hahaha cheers

[@FlyBoyVideo]

Great tips James, thank you

[@SmokingDadBBQ]

Glad it was helpful!

[@Jefferrr..]

Really love your video’s ! Of you want to use the slowroller as well, do you place the slowroller ring also first inside while heating up ? And then later at the slowroller lid ? Thanks !!

[@scottmacey8210]

Thank you for this. Sold me on ordering a Joe.

[@SmokingDadBBQ]

Hope you enjoy it! Here to help with any questions

[@2dehans1970]

Great tutorial! I’am a owner of a Joe classic for 2 weeks. Your movies help a lot! Thxs for that. Q about this movie. When I hit my target temp I have to open de dome to put meat etc on the grill. In your case…. Does de temp go back automatically of doe you have to change the settings again. Greetings from the Netherlands!

[@SmokingDadBBQ]

the ceramic retains enough heat that it recovers very quickly once you close it back up

[@christophernorth1663]

This guy and joe pera need to do a video

[@SmokingDadBBQ]

Thank-you! Cheers

[@TheSillyKitchenwithSylvia]

This was super interesting to watch!

[@SmokingDadBBQ]

The Silly Kitchen with Sylvia thanks Sylvia. Much appreciated

[@adamn.i6022]

Any tips on setting up a Kamado Joe jr for the first time to smoke a chicken beer can style ? I have small applewood chunks. Unsure of how to set up charcoal and wood (above or below charcoal) and how much :-) love your videos !! Keep on smokin ! Love from Northern Ireland

[@SmokingDadBBQ]

use a small cast iron pan on the direct grid on the lowest position. you need this for the height for the beer can bird vertically and this will be your heat deflector

[@BFerst]

This is a great video that has really helped me. I do have a question regarding your open pie deflector plates. I think that's a great idea and makes total sense to heat up the dome and "overshoot" the temp initially since it's not the true reading once the plates are in a closed position. That being said, how you do this with the sloroller? Do you overshoot in the same way by not installing the sloroller cap, and than once you're there you put the cap on for the temp to come back down (along with adjusting the vents)? I apologize if I missed this in a different video. Hopefully my question is making sense. Thanks again for all your great videos, they are really helping a newbie like me!

[@SmokingDadBBQ]

thanks so much, yes exactly the same process. Overshoot a little and then install the top portion

[@DonovonCarter]

Great video! Helped me a lot.

[@SmokingDadBBQ]

Glad it helped!

[@rendezvous0000]

Thank you for this.I will be needing this shortly. I'm buying a Komodo this weekend

[@SmokingDadBBQ]

rendezvous0000 congratulations 🥳. Which model did you get?

[@rendezvous0000]

@@SmokingDadBBQ I'm going to get a Louisiana Grill 24 inch komado. I've been told they are pretty much the same but with less attachments. Do you know of it? I'm really looking forwards to cooking on it, especially making a crispy belly pork, Chinese style! Can you make a video of one?

[@SmokingDadBBQ]

rendezvous0000 awesome. I’d love to make that video. Will add it to my list

[@thomasdwars]

Only watched the first 45 seconds so far. Nice Crocs...

[@SmokingDadBBQ]

Canadian grilling shoes 😂

[@jomendez6929]

sweet video master class

[@SmokingDadBBQ]

Thank you kindly

[@matthewchristian7792]

Thanks for the info. Just got my Kamado Joe and thanks to you and your advice we had an awesome pork shoulder yesterday for the Superbowl. It looks like you don't use the cast iron grate at the bottom of the where the charcoal would rest on top. I was concerned that the small holes in the cast iron grate would be plugged up with ash. I think I'll buy one of those baskets like you have. Thanks again!

[@SmokingDadBBQ]

thanks and glad to hear the pork was good. kick ash basket makes one as does Kamado Joe for gen 1 and 2

[@TheVDaddyo]

Great video, thx.

[@SmokingDadBBQ]

Glad you liked it!

[@kgwild1798]

Great video! Very informative

[@SmokingDadBBQ]

Thanks for watching!

[@FilipEkberg]

Awesome videos, thanks! Getting my first Kamado in a week or so and I'm super excited!! Hopefully the Classic Joe III is going to feel big enough... 🙈

[@SmokingDadBBQ]

Good choice! congratulations

[@Forrest_Gee]

The best tip would be just buy a Flame Boss and call it a day! In all reality it is good to know how to run your Kamado without a temp control device.

[@SmokingDadBBQ]

Very true!

[@robberne6763]

Awesome video ! Very helpful cheers

[@SmokingDadBBQ]

rob berne thanks for checking it out Rob. Much appreciated

[@jdes5247]

Hi James, great vid. Ive had my big joe for a couple of years now. Just starting to get a little more adventurous and going to do a short rib today. will take some of your advise on building the fire and putting the deflectors in at the start makes a lot of sense. would like to see a hot and fast vid👍. Thanks and all the best from the UK.

[@SmokingDadBBQ]

J Des Yaaaaassss love it. Can’t wait to hear how the short rib turns out. Absolutely will do a hot and fast video thanks for letting me know

[@jdes5247]

Hi James, the flavour was amazing but the meat was a little tough. I kept the joe at 230F and the took the meat out at 205F. The meat between the ribs was as soft a butter. I will have to have another go, never mind.

[@SmokingDadBBQ]

J Des did you wrap them? I did a St Louis rib video a while back. My method is 2 hours at 260-275 and then one hour in foil bone side up with some mayo or butter on the bones and some apple cider vinegar in the pouch. Then remove and sauce at the end

[@jdes5247]

Thanks James Ill have a look and give it a try👍

[@jdes5247]

James what are your thoughts on Wifi controlled fans for managing temp?

[@philliprodriguez5129]

awesome informative video.. thank you

[@SmokingDadBBQ]

Glad it was helpful! thanks Phillip

[@jhg737]

Hi James, I am new to the Kamado Joe ceramics and can't wait for your videos each week, I feel like there's a lot to learn before I can call my friends and neighbors over for that perfect cook.... I have traditionally for the past 25 plus years been into the wood fire and pellet type indirect smokers.... Now I own the Big Joe III and the Joe Jr and have a lot of catching up to do.... Have you ever made a guide in the form of a spreadsheet for temperature settings and control for all the Kamado Joe cookers? again, Thank you! Jim

[@SmokingDadBBQ]

thanks so much Jim. not yet but that’s something I am working on this year. tomorrow’s video by chance goes into specific settings for some common temps summer and winter

[@whotookmyname1]

How can you wear Crocs when there is snow on the ground? Great video. Thanks.

[@SmokingDadBBQ]

Dave G haha thanks Dave. Love my crocs 365 days a year 😂

[@davidsjelin1739]

Great info, thanks for sharing

[@SmokingDadBBQ]

Thanks for watching!

[@cannonsbbq]

Great video as always.

[@SmokingDadBBQ]

I appreciate that

[@stephenashe2160]

Thank you

[@SmokingDadBBQ]

you're welcome

[@johncarlos7810]

Do you cook on the diffuser soap stone plates at all?

[@nitishadowty9774]

Hi Smoking Dad, I follow meathead's amazing ribs cooking technique for pulled pork and brisket: 225F at roughly 1hr15mins per pound. I cannot get the kamadobigjoe3 to get to 225F. Would be good in upcoming videos you showed how please!

[@JasonFJ40]

Great video! Thank you!

[@SmokingDadBBQ]

awesome thanks

[@STURTZ]

James, firstly just wanna thank you for all your videos you've put out with great advice and tricks that you've learned over the years.. you are truly the Kamado king on youtube and you're content is so informative, so thank you. Also, wow for responding to everyone's comments here (a lot of them repeated) you have a lot of patience my man, respect👊 I have 2 questions for ya please; 1. I have a classic II with the daisy wheel, for the same setup as this video, would you open the top vent to about 1/4 -1/2? 2. I love making smash burgers at home but I'm sick of stinking out the house and messing the kitchen... do you cook burgers on the half moon soap stone?(i see the link in the description) I've been looking for 1x circle cast iron plate that is the same size as the grill but had no luck finding anything that size. Want something big enough to fit atleast 5-6 patties and to me a half plate or 2x together would get a bit messy? Sorry for the long comment & thanks again for sharing your Kamado knowledge to the world.

[@SmokingDadBBQ]

Thanks so much. In hindsight I wish I did one or two soapstones and skipped the cast iron. This would give me the large griddle surface for lots of smash burgers but its easier to clean, no rust, better sear, and works great for other things like scallops or veggies etc. The daisy wheel is different on the classic than the jr. but i would start with the bottom vent the exact same and 1/8th inch of visible gap to see how close to 250f that lands and adjust from there

[@STURTZ]

@@SmokingDadBBQ Perfect! No rust is great, have that issue with my griddle plate. Thanks mate I'll give that a go 👍

[@griggs559]

I would like to know when adding some wood with the lump for low and slow 225 how much?I don't want to over do it. Appreciate the videos .

[@daporter84]

Gas and break but you drive the 401 Micky brake there

[@WhiteThunderBBQ]

Flexing in that thumbnail!!

[@SmokingDadBBQ]

White Thunder BBQ gotta get the grill game 💪 in shape lol 😂

[@scottphillips6847]

So SDBBQ, I did my first cook on my new CJII over the weekend. I want to share my temperature experience to see if you have suggestions on how to manage the fire better. I set up the smoker as you suggest in this video and added 3 reasonably sized cherry wood for flavor. I reached 270 in a reasonable amount of time and I maintained that temp for about 40 minutes before putting the meat on (pork shoulder). The deflector plates were in and grates at the top. Everything was going well for about 2 hours. Then the temp began to drop. As it dropped continuously for 20 - 30 minutes, I decided to open the bottom and top vents very slightly. The temp came back up to the desirable range (and I saw a little smoke which I'm guessing was additional coal lighting). This happened again and again over the next couple of hours until my vents were significantly more open than two fingers on the bottom and the first notch at the top. I couldn't resist checking, so I opened the KJ to verify I still had coal. I did. I had several lumps that were not lit, so it wasn't a supply problem. I did not check to see if there was ash gathering in the bottom, but I couldn't imagine that would be an issue as this was the first burn in this new KJ. What do you think may have happened here. Or is this typical? My total cook time was 7 hours with one lid opening in the fourth hour. Thanks for your suggestions and help!!

[@SmokingDadBBQ]

Hey Scott, it's a fine balance between enough charcoal that the fire can move around without the fire losing a game of musical chairs, but not so much that you are blocking the air vents. When doing a slightly hotter fire you tend to be able to get away with fewer coals as they are more fully ignited and you can rake them around as needed with your ash tool. At 250f-270f if you only have 2-3 larger pieces and they aren't sitting together tightly its possible you're fire went out. last variable is the type of charcoal itself

[@scottphillips6847]

@@SmokingDadBBQ I think it may be as you suggest, too few and too far apart for the big pieces to stay lit. I will use more lumps next time and see how it goes. I used Fago, by the way. That was all my local BBQ store had. Thanks for the guidance.

[@lydiafranko1619]

Hot & fast would be what I’m interested in. I want to cook pizza just on a stone. Thank you.

[@SmokingDadBBQ]

this video has a pizza with a stone and one on the DoJoe so you see how I setup kzbin.info/www/bejne/ZqW6hoiDn7OGd7M

[@lawrencetomaziefski6952]

If you have the sloroller should you start with the ceramic plates and then finish setting the temp with the sloroller?

[@nytess2]

Nice video but I really wish you didn't use that large charcol. Im so green that already has me scratching my head.I use lump...sometimes briquettes...sometimes a combo..... I do love the video because I use a chimney to start coals...once "ready" I dump the coals I start cooking within 15 minutes. I fight the temp all cook long. I'll wait and stabilize more now. Thanks!

[@SmokingDadBBQ]

I prefer lump. Less ash

[@chrisa8203]

Your videos convinced me to get a BJ3. I’ve done about 5 cooks so far - 2 of them being low and slow. I’ve experienced a chemical smell on the low and slow at about the 1 hr mark. I can only imagine this is a result of using too much charcoal (I.e., the neighboring pieces begin to ignite resulting in dirty smoke). Is my assumption correct? I want to try using just 2-3 large chunks like you did. 🤞

[@stephenlnoe]

what about smoke sir? When to add a wood chunk or two?