Kamado Cooking

[LLC]

As per my daughters request I did a smoked turkey for Thanksgiving. I am normally a Prime Rib Roast guy but I was shocked how good this turkey was vs what I have and in the past. My wife did all kinds of sides; it was a great dinner and day. I’ll definitely be doing turkey again this way in the future.




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[Homer]

I have been looking for kamado joe or bge and the kj seems to be better value.

bge is more expensice and all accessories cost much more.

they are usuallu not in discount.

 

[LLC]

I have been looking for kamado joe or bge and the kj seems to be better value.
bge is more expensice and all accessories cost much more.
they are usuallu not in discount.
 

No discounts on the KJ Classic III I got due to high demand vs supply but lots of deals on the Classic II because they are clearing them out.

I talked to a lot of different people about the KJ and BGE and almost everyone suggested the KJ. They essentially do the same thing but a lot more innovation in the KJ. I think either would be great but I’m definitely happy with my choice.


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[jay8354]

On 10/7/2020 at 9:35 AM, Fuzz said:

Nice! I wish I could justify the cost of a Komodo Kamado, but I just don't bbq often enough. Which colour Big Bad are you thinking of getting? I'm partial to the metallic bronze or cobalt blue pebble.

I like to point out how long it took to get you to stop using propane and move to charcoal, esp when you actually sell charcoal as a business

[jay8354]

On 10/7/2020 at 12:28 PM, Fuzz said:

Do you mean the Akorn Kamado Grill by Char-Griller?

That one is similar to the Big Steel Keg, in that it is a metal kamado as opposed to a ceramic one, but on a budget. There is nothing wrong with a steel kamado, and they do have a few benefits over their ceramic brethren (eg value for money, hold temp better, no chance of cracking), but there are also disadvantages (eg rust potential, once you go over temp it is very hard to bring it back down). Really comes down personal preference, but they are worth a punt.

That is what I currently have and using at the moment. 

Yes, I will eventually upgrade and add to my ever BBQ grill and smoker. I would love to add an offset smoker to my collection. 

As mentioned by Fuzz, there are some pros and cons. I haven't had any rust issues with mine and it has been a few years. There are certain things to look out for, dont leave it out in the weather when not using, use the included cover. The Ash pan is a known rust spot, so check on it regularly. The steel screws on the legs are another but you can easily replaced those with stainless steel ones. Also, since all Kamados holds in the moisture, after a cook, it is a good idea to let it air out or do a high temp burn. 

Temp going over is not the biggest issue - it justs means you are now going to sear steaks instead.

 

[jay8354]

2 hours ago, LLC said:

No discounts on the KJ Classic III I got due to high demand vs supply but lots of deals on the Classic II because they are clearing them out.

I talked to a lot of different people about the KJ and BGE and almost everyone suggested the KJ. They essentially do the same thing but a lot more innovation in the KJ. I think either would be great but I’m definitely happy with my choice.


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if you get a KJ, get a Joetissere

[LLC]

if you get a KJ, get a Joetissere

I did get the KJ Classic III and a bunch of accessories. Haven’t got the Joetissere yet but have the DoeJoe I am anxious to try.


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[Fuzz]

3 hours ago, jay8354 said:

I like to point out how long it took to get you to stop using propane and move to charcoal, esp when you actually sell charcoal as a business

I'd like to counter, I was not actually selling any charcoal until 2013. Up till then, I was climbing the corporate ladder at one of our major retailers. I purchased my charcoal bbq, long before I started selling charcoal!

I was just trying to hold to the old dictum, "Never get high on your own supply!".

[Oscar300]

9 hours ago, jay8354 said:

if you get a KJ, get a Joetissere

did a pair of chickens on mine for tea last night, dreamy, didnt think chicken would be this good just simply having it spin round, but it is!

[Homer]

15 hours ago, LLC said:

No discounts on the KJ Classic III I got due to high demand vs supply but lots of deals on the Classic II because they are clearing them out.

I talked to a lot of different people about the KJ and BGE and almost everyone suggested the KJ. They essentially do the same thing but a lot more innovation in the KJ. I think either would be great but I’m definitely happy with my choice.


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I was thinking the Classic ii but that is 1500€ and no major discounts or autum clearance.

[Homer]

Question to KJ owners.

Is the main difference between KJ classic ii and classic iii the sloroller smoke chaimber?

Have you used it with or without the chaimber? is there any difference?

[LLC]

Question to KJ owners.

Is the main difference between KJ classic ii and classic iii the sloroller smoke chaimber?

Have you used it with or without the chaimber? is there any difference?

Because my KJ Classic III is a recent purchase I have only used the SloRoller for anything I’ve smoked. I can tell you it does definitely work well. I’m not sure why I wouldn’t use it but if I try I’ll update my response.

 

These are the main differences:

 

 

Grid levels D&C racks – Kamado joe classic II has two racks while classic III grill has three racks.

The Kamado classic II lacks bottom storage while its counterpart classic III is equipped with bottom storage.

The sloRoller hyperbolic insert is currently not available in Kamado classic II but its included in the classic III model.

The Kamado classic II does not come with charcoal basket divider but is made to accommodate should you need to add based on your cooking needs. The charcoal basket divider is included in the Kamado classic III grills.

The side shelves of Kamado classic II are GDPE plastic coated shelf, while those of classic III are aluminum coated, which are more robust and won’t melt even when something hot is put on them.

 

Also the cart on the III is much more robust.

 

 

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[Rhinoww]

@LLC that turkey looked great. Frankly I think the KJ Turkey is among the best kept secrets. Best birds imho. So much good food to make. Enjoy

[LLC]

[mention=9798]LLC[/mention] that turkey looked great. Frankly I think the KJ Turkey is among the best kept secrets. Best birds imho. So much good food to make. Enjoy

Thanks. Frankly I’m surprised how good the food has been considering I’m just getting started. I’m sure I’ll get better and learn some tricks but so far this has been easier than I was expecting.


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[Homer]

6 hours ago, LLC said:

Because my KJ Classic III is a recent purchase I have only used the SloRoller for anything I’ve smoked. I can tell you it does definitely work well. I’m not sure why I wouldn’t use it but if I try I’ll update my response.

 

These are the main differences:

 

 

Grid levels D&C racks – Kamado joe classic II has two racks while classic III grill has three racks.

The Kamado classic II lacks bottom storage while its counterpart classic III is equipped with bottom storage.

The sloRoller hyperbolic insert is currently not available in Kamado classic II but its included in the classic III model.

The Kamado classic II does not come with charcoal basket divider but is made to accommodate should you need to add based on your cooking needs. The charcoal basket divider is included in the Kamado classic III grills.

The side shelves of Kamado classic II are GDPE plastic coated shelf, while those of classic III are aluminum coated, which are more robust and won’t melt even when something hot is put on them.

 

Also the cart on the III is much more robust.

 

 

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https://www.kamadojoe.com/collections/accessories/products/kamado-joe®-sloroller-w-stainless-steel-cooking-rack
 

• Fits Kamado Joe Classic I, II or Big Joe I, II

[LLC]

Tried the KJ DoeJoe on some pizzas tonight and they were very tasty but the crust wasn’t what I wanted because my temps weren’t high enough. Being the first time I tried it I learned that I need to fill the fire box more with the large lump charcoal and let it heat up more before I put the DoeJoe on. That should solve my temp issue.








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[El Hoze]

9 hours ago, LLC said:

Tried the KJ DoeJoe on some pizzas tonight and they were very tasty but the crust wasn’t what I wanted because my temps weren’t high enough. Being the first time I tried it I learned that I need to fill the fire box more with the large lump charcoal and let it heat up more before I put the DoeJoe on. That should solve my temp issue.








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this may be “cheating” and their may be a better solutions to appeal to purists but I have cooked a number of pizzas on kamados and other grills and always find that finishing them off quickly under a broiler works well to get the top/crust crispy. 

[Homer]

Kamado greenhorn here asking for advice. I have new BGE large. I was thinking do I need to buy the cast iron grid or is the stainless steel grid good enough?

 I have the cast iron half plancha that I have not yet tried since its -20 degrees celsius outside.

[DanWil84]

I don't have a Kamado, but I do have full cast iron grill on my Weber 57. I personally wouldn't switch back as it is easier to clean when seasoned right (especially reverse searing fatty meat), but to me there are 0 benefits to the meal itself else more ecstatic looking food. It doesn't do anything with cooking time, flavor or anything else.

[Fuzz]

3 hours ago, Homer said:

Kamado greenhorn here asking for advice. I have new BGE large. I was thinking do I need to buy the cast iron grid or is the stainless steel grid good enough?

 I have the cast iron half plancha that I have not yet tried since its -20 degrees celsius outside.

Cast Iron

Pros

• Retain heat well – Cooking on cast-iron combines the benefits of stovetop cooking on a cast-iron pan with outdoor grilling. You’ll get a good sear where the grates touch the meat, and you’ll get great heat transfer. This helps you cook your food thoroughly when your charcoal is starting to die down.
• Transfer heat directly – Food that’s touching the surface of the grates will be well-seared. This is ideal for foods that only have to cook for a short amount of time but benefit from a darker outer layer.
• Last for decades – With proper care, your cast-iron grill grates may never have to be replaced.

Cons

• Heavy – Cast-iron grates are extremely heavy. This makes them cumbersome to remove to shift around the charcoal beneath them. You may need a special tool to lift and replace the grate on the grill.
• Rust quickly – An uncoated cast iron grate can rust quickly when exposed to the elements. Even if the grate is inside your grill, it can oxidize in humid weather. If you’re not using it for a while, bring it inside.
• Take more effort to clean – You have to take the extra step of seasoning the grates periodically to maintain the finish.

 

Stainless Steel

Pros

• Heat up quickly – You don’t have to spend a lot of time preheating your grill before you put on the food.
• Don’t corrode easily – You can leave stainless-steel grates in your grill for longer periods of time than cast iron without worrying about rust.
• Easy to maintain – You don’t have to do anything extra to maintain and clean stainless-steel grill grates.

Cons

• Don’t retain heat well – Stainless steel cools off quickly. It won’t maintain a decent cooking temperature once you’ve removed the heat source.
• Low-quality grates don’t last long – You pay for what you get. Low-priced stainless-steel is usually not as durable.
• Lose their non-stick qualities over time – The more you use the stainless-steel grates, the rougher they get.
• Can droop and warp – Stainless-steel grates can warp over time, providing an uneven grilling surface

[LLC]

Unfortunately with the cold weather recently I haven’t used the KJ in a while. I have used the gas grill a couple of times as it’s easier to deal with in the winter. I am looking forward to warmer weather and getting back to the KJ. 

[Rhinoww]

Amen for warmer weather, although I will be making some wings for the super bowl on the Joe regardless of weather. Request from my son before he heads back to college. 
some things just can’t be replicated in an oven. 

[Fosgate]

I looked at these and a competitve smoker suggested it or a big green egg. Ultimatley I went with a Traeger Timberline 1300 and love it. However, I think a Kamado my be in my future as well. For one the Kamado is far more efficient with it's wood consumption. But for me the Traeger is more of a learning platform and I believe to really get a certain smoke quality I need to goto a ceramic or offset as I pursue high quality cooking. The Traeger is a nice smoker, don't get me wrong, but where others are asking "Time and Temp" for every meat recipe, I 'm at the stage of time and temp being a more minor part of the cook vs look and feel of the meat knowing when it's done. I've had that Traeger loaded up wih 8 racks of ribs and 3 whole pork bellies worth of burnt ends and it's great for that purpose. But the one cut of meat that I have to run that single cut of meat is Brisket. Brisket is now that ond cut of meat that I am trying again and again, taking notes on and researching heavily. To me it is the only cut of meat that takes a high level of understanding of preperation, ingredients, smoking and has very little to no forgiveness if youre not observing the whole process to what you want for an end result. It's certainly not a cut of meat that you can just sit back on auto piliot and just rely on time and temp and expect a great result every time. People ask, "What did I do wrong.". I've got a few more tweaks to do in my brisket and I think it will be 95% of the perfection I'm looking for. If I want that extra 5% I'll need an offset or ceramic to get the smoke flavor I'm looking for though. 

[Homer]

8 hours ago, Fuzz said:

Cast Iron

Pros

• Retain heat well – Cooking on cast-iron combines the benefits of stovetop cooking on a cast-iron pan with outdoor grilling. You’ll get a good sear where the grates touch the meat, and you’ll get great heat transfer. This helps you cook your food thoroughly when your charcoal is starting to die down.
• Transfer heat directly – Food that’s touching the surface of the grates will be well-seared. This is ideal for foods that only have to cook for a short amount of time but benefit from a darker outer layer.
• Last for decades – With proper care, your cast-iron grill grates may never have to be replaced.

Cons

• Heavy – Cast-iron grates are extremely heavy. This makes them cumbersome to remove to shift around the charcoal beneath them. You may need a special tool to lift and replace the grate on the grill.
• Rust quickly – An uncoated cast iron grate can rust quickly when exposed to the elements. Even if the grate is inside your grill, it can oxidize in humid weather. If you’re not using it for a while, bring it inside.
• Take more effort to clean – You have to take the extra step of seasoning the grates periodically to maintain the finish.

 

Stainless Steel

Pros

• Heat up quickly – You don’t have to spend a lot of time preheating your grill before you put on the food.
• Don’t corrode easily – You can leave stainless-steel grates in your grill for longer periods of time than cast iron without worrying about rust.
• Easy to maintain – You don’t have to do anything extra to maintain and clean stainless-steel grill grates.

Cons

• Don’t retain heat well – Stainless steel cools off quickly. It won’t maintain a decent cooking temperature once you’ve removed the heat source.
• Low-quality grates don’t last long – You pay for what you get. Low-priced stainless-steel is usually not as durable.
• Lose their non-stick qualities over time – The more you use the stainless-steel grates, the rougher they get.
• Can droop and warp – Stainless-steel grates can warp over time, providing an uneven grilling surface

Thank you for the advice!

I think I will first try the stainless steel and see how it goes. Maybe later I will buy the cast iron.

 

[Habana Mike]

Left my Green Egg in Atlanta.

Just put an order in on the Big Bad Komodo Kamado

 

 

Cobalt Blue.

I'll be needing a charcoal shipment @Fuzz