Why BBQ'ing your breakfast is a GREAT idea. Kamado Joe Soapstone Bacon & Egger

[@reppmitchell]

We cook breakfast on our Kamado Joe Classic at least 3 weekends out of the month. I love sneaking out to the patio early morning, firing up with the smell of FOGO and coffee, and running back in to grab a shower while the KJ Soapstones heat up to 500°. I’ve dialed in the vent settings for breakfast to where I can light the fire, close the lid and walk away until it’s time to put bacon/eggs/toast on. By the time I go back out dome temp is about 400°, Soapstones are 450°-525°. Eggs and bacon take just a few minutes and are done. Toast, even less! Best way to start you day, hands down!

[@Joshh864]

James you changed my life I want to thank you. Based on your videos I ordered the Truff hot sauce for my next steaks. Couldn’t wait until then to try it. Since receiving it earlier this week , I’ve been putting it on EVERYTHING. It is the best tasting hot sauce I’ve ever had - hands down. Look forward to more of your videos ! Thanks !

[@onthahushproduction]

I would love to see a whole series of things to how too cook on the soapstone.

[@SmokingDadBBQ]

good idea

[@leggmann7955]

@@SmokingDadBBQ to add to this, I have a classic 2. Can I use 2 soapstone's so I can do a meal like this on all 18"s of the classic 2? I love to see accessory vidoes! thanks for everything!

[@willberger96]

Wow! What a great way to start your weekend off! I am so doing this! Thanks for sharing James! I just bought the soapstone this weekend. I can't wait to try it out.

[@toddwynia7491]

Awesome idea! That looked amazing. Great video as always

[@seanmackel4925]

Hey James, it's Sean from Brisbane Australia here. Love your channel. Just getting into bbq, got my big joe delivered today, series 1. Did some ribs today with all your tips. Hot and fast 300⁰ bought extra heat deflectors to have 2 levels of heat deflectors. Excellent results. 2hr 45min lots of smoke only used 1 piece of mesquite and sooo happy with the results. Will try bbq breaky next. Thanks James you rock

[@wesleydrew9242]

I used to cook breakfast casseroles on the grill before an annual Ribfest. Those were amazing!

[@SmokingDadBBQ]

Sounds great!

[@rlv3180]

i make that same sandwich quite a bit in the kitchen, but never thought of doing it on the grill before a long cook. fantastic idea and great fun!

[@paulthomas3782]

You have to love bacon and eggs on a Sunday morning thanks James.

[@SmokingDadBBQ]

You got that right! Cheers

[@TheRssr1979]

That is some of the prettiest bacon 🥓 i have ever seen !

[@SmokingDadBBQ]

thanks

[@scottburton4236]

Love your videos. What’s this Kamado kitchen setup called. I have a kamado and love this counter

[@TinyWorkshop]

the kamado is so versatile, I really enjoy it too

[@SmokingDadBBQ]

so many things it can dabble in, lots of fun

[@donnfletcher4318]

I love your videos. I just bought and took delivery of my 1st Kamado Joe this week. I went with the Big Joe series 2. I’m sorry if this is a stupid question but when it comes to accessories like the soap stone or cast iron griddle does it make sense to buy two to have a full cooking surface?

[@TheRssr1979]

Would you get the same resault with a cast iron griddle?

[@CreatingASimplerLifeOffGrid]

Awesome! Love breakfast cooked on the bbq.

[@SmokingDadBBQ]

So good!

[@Ryan-gp5hq]

I could smell that here in Mississauga. Going to be purchasing a classic in the next few weeks. I’m looking at a stand alone want to build my own table. In your opinion is the cost difference between classic 2 and classic 3 justified seeing as I don’t need the cart. Will probably be wanting a slow roller and rotisserie as my first accessories. Charcoal basket for sure when cleaning out the fire bowl do you recommend taking the 5 pieces apart or leave alone and vacuum it out due to charcoal ash and food drippings getting fused to the ceramic bowl could cause chipping/ cracking when disassemble it. Keep the videos coming really enjoyable learning from you

[@SmokingDadBBQ]

thank Ryan. I do like the 3 even without the sloroller since its less efficient / 4" taller which makes low and slow cooks appreciably better. you can get it as a stand alone too

[@arjan2518]

Nice one, thanks

[@SmokingDadBBQ]

thanks

[@ChrisWilliams-up9pl]

James, thanks for the breakfast smoke, will try that one soon. A suggestion on the upper vent settings, I have watched your videos for a while and the settings that you make during the cook. you say a 1/4" inch left or right of the white line which works good, I have started to adjust my setting based on the KAMADOJOE lettering. So adjusting my vent to the first A or the second A or the first O or the E for wide open. Thanks, and keep on smoking.

[@SmokingDadBBQ]

oh good idea, i will give that a try

[@tonyheron3729]

I’ve done french toast directly on the grates before (flipped V grates on a broil king keg so wide flat bars with minimal empty space between) and the results were outstanding. Breakfast really is great over a charcoal grill!

[@SmokingDadBBQ]

That's a great idea!

[@tonyheron3729]

@@SmokingDadBBQ did it when we brought the keg to Elora Gorge for a weekend of camping. The hitch adaptor makes bringing your bbq along when camping super easy. Pretty much every meal that weekend was cooked on the keg, it was great!

[@SmokingDadBBQ]

@@tonyheron3729 amazing

[@edwinkersten48]

Hi early bird, what a great start of the day ! Great video again James. Would love to set my alarmclock for this 😋

[@SmokingDadBBQ]

100%... the smell of this hickory smoked bacon is sure to wake you

[@edwinkersten48]

That's for sure James ! 😄😋

[@claytonjohnson9496]

Great video once again! I had tried this in the past but my temperature was a little too high. I will make the adjustments and try again.

[@SmokingDadBBQ]

yes its ideal to keep the surface around 300f

[@westroamer]

Hey James, great video. Quick question, why don’t you use the charcoal basket divider in this scenario?

[@mrhendo4616]

Amazing ! I'm doing this next weekend. What's the best way to deal with grease? I find after chicken thighs or smash burgers the grease build up is huge and makes a big mess. I assume that bacon will be no different.

[@louieserna4623]

Quick question: how do you stop the fire from flaring up? I’ve tried this open lid method of cooking, but leaving the lid open for more than a few minutes cause the fire to flare up with all the air. Any suggestions or tips?

[@shawnbrown9843]

Does the Su VGun work well on the big Joe for all temperature levels or do you need the GrillGun for higher temperatures?

[@SmokingDadBBQ]

i took my grill gun up north and am waiting for my new order to arrive so i have used the SV gun almost exclusively, surprisingly enough it has had plenty of power for the big joe and offset

[@ccog6450]

I can tell you really enjoy eating.

[@SmokingDadBBQ]

💯

[@ccog6450]

@@SmokingDadBBQ watching your videos made me park my primo and buy a Kamado joe. I enjoy it’s versatility and it’s ability to come up to temp quickly. Though they are basically the same concept, the grills do cook differently. Keep making videos and I’ll keep watching.

[@emilieplante920]

Hey James, I've watch a lot of your videos to get me started with my kamado joe! Helped a lot :) I have a question about the smoking wood. In other videos, you say that in order to have a clean blue smoke, you have to bury it under the charkoals, but here you put it on top. Why is that?

[@Walt1119]

Just came across your channel, looking for a new Kamado, have had an Acorn for many years and it's been really good, rusted now, time to replace. Anyway, watched your chicken shwarma video and this breakfast one, both amazing cooks!! Thanks for sharing! subbed!

[@SmokingDadBBQ]

Welcome aboard!

[@emilycarpenter5965]

How do you handle grease for larger batches of bacon? Wouldn't it start dripping over the edges of the soapstone to start a fantastic grease fire? I sometimes cook my bacon in batches and would need to handle that if cooking on the grill like this.

[@SmokingDadBBQ]

you would likely want a second stone as this was the big joe and it was just enough for my family of 4. two things i found help, one banking the coals back and letting them settle down from roaring flames to glowing embers. at 300f the fat that feel into the fire just smoked and put off some amazing smells. it is not like what happens at 600f where the flames go nuts and the top of your soapstone starts burning and you're racing to shut the dome and extinguish the fire. second, if its too much (this cut of bacon was fine) you can mop some excess up with a paper towel between batches.... my toast and eggs soaked up most of the excess

[@CoolJay77]

I've never fired up chasrcoal grill for breakfast, but this is motivating me to do it. And in case I have slices of pastrami or brisket, I would throw them in the sandwich.

[@SmokingDadBBQ]

now thats an upgrade to breakfast for sure

[@annjohnson1482]

I want to thank you again for all of your great videos. I had the courage to do my first charcoal cook because of you. And you are right...It's so fun!! It was challenging keeping the temp the way I wanted, so I had to learn on the fly. Luckily, I made some awesome chicken drumsticks despite the temp dropping and me having to get it back up. Phew!! The Traeger will still have its function...for when I just want to relax and not worry about the temp, or have the paint coming off from a grease sear. Lol. Thankfully, the paint is still fine on mine. One last question, how do you store your charcoal, wood for smoking, etc?

[@praetorxyn]

You're a brave man to start a fire with the Su-V Gun. Even using the Grill Gun with its long barrel, when I light Fogo I cover my eyes with my left hand to protect them from sparks 😅

[@SmokingDadBBQ]

i banked them to the back which helps... sometimes depending on the batch i close the dome with the gun in to help manage the sparks

[@chefjoebbq85]

Looks awesome 🤤🤤🤤

[@SmokingDadBBQ]

Thank you 😋

[@RumandCook]

Nothing quite like bacon cooked outside. With the added smoke, I might be tempted to skip the egg and the second sandwich, and just make that all into one big bacon sandwich 😂

[@SmokingDadBBQ]

Good call!

[@IceBergGeo]

What is the finish of the soapstone? I'm sure it's much smoother than the ceramics that are around, but it's it like granite, or??? Also, how would this work with a cast iron griddle instead?

[@SmokingDadBBQ]

its a natural stone like granite so its much flatter than cast iron by comparison but yes you could do the same for sure on cast iron

[@IceBergGeo]

@@SmokingDadBBQ good to know. I have much cast iron.

[@annjohnson1482]

Good morning, James. Thank you so much for your great videos. I am new to this type of cooking. In fact, I am awaiting the delivery of 2 Kamado Joes (Big and Jr)...thanks to your informative videos. I am a Traeger owner. Love the low and slow, but have been very frustrated with high heat searing. I have the Timberline 850 and have tried searing only to get a grease fire 3 times now. I've cleaned out the grease and started fresh, but for some reason, I can't get it to sear without a grease fire on a reverse sear. So, I am hoping to be able to learn how to cook with wood and charcoal. One question I have is do the charcoal have any chemicals that I need to worry about?

[@SmokingDadBBQ]

my neighbour has the 850 and it does well with ribs but searing machine its not.... although the grease fires do help raise the temp lol jk. he's lost his paint because of that. natural lump is natural, only briquettes have the risk of chemicals. i like fogo, kj and JD in that order for natural lump.... also the same order from less smokey to most strong flavour, i would start on the more mild end

[@annjohnson1482]

@@SmokingDadBBQ Thank you so much for the info. Makes us feel better since ignorance is not bliss in this matter. I look forward to firing it up today!! Just received the Jr this morning

[@xFinGerZx]

I gotta get a soapstone lol great video

[@bikingvikingstudios]

He had me at the burbon seared tomahawk, but here is just another reason

[@xFinGerZx]

@@bikingvikingstudios yea i bought the cast iron half moon but I shouldve gotten this hands down

[@SmokingDadBBQ]

i started cast iron as well, its good but i get tired of fighting off the rust. this is more versatile (and fragile) but i prefer it

[@tcollier4017]

here's a hot tip for ya. season your bacon and you'll never not do it again. you can use brown sugar, holy cow, bbq seasoning, etc. 😋

[@SmokingDadBBQ]

Sounds great!

[@ChrisHansenBBQ]

Looks good 👍🏻 double smoke that bacon. Nice

[@SmokingDadBBQ]

So good

[@georgeday8716]

While I appreciate so many of your videos, this one is kind of silly, although I understand the need to create content. I could easily eat 2x what you made by myself while my wife and three kids look on in anticipation. Was that on the Big Joe? I have one coming (back order) in about a week and couldn't imagine this being time worthy.

[@SmokingDadBBQ]

i cooked a brisket all day after this so this was just taking advantage of the warming routine. the grill has two settings so only so much you can’t do content wise with two variables

[@SmokingDadBBQ]

i should also add the F1 race start was imminent so while the family had the bacon when they were ready I didn’t do the hash or the extra eggs for everyone that would have easily fit