Відео

Wow so you can leave it inside the grill??:o it won't melt? I'm afraid 400f will damage it lmao

Hey James...I noticed you didn't clean the rust off first ...is there a reason you dont?....I prefer not to but everything I read says to clean it off with some concoction

Check out the Boyer grill brush, it’s so good

Your claims of impartiality merely because Weber didn’t pay you yet anyone who has watched any of your stuff knows you’re heavily endorsed and sponsored by Kamado Joe means your claim is an out and out lie. You’re not wrong about the annoying lack of accessories or the vent. However, you never once touche on what it also doesn’t have that all of the ceramic Kamado’s have, chipping paint and easy breakability. Your complaint about the Summit not achieving or being able to maintain the heat the same way the ceramic ones do was actually a deciding factor in why I chose the summit. Sometimes the ceramic ones can’t come down in temp fast enough for certain purposes. I don’t find the loss of heat compared to a ceramic to be that difficult to overcome and don’t mind extra fuel consumption if it means I have better ability to fluctuate my temps when needed. The biggest dishonest part was your comparisons to side tables and carts. You feign ignorance as to why Weber themselves would charge more for the cart on the Summit compared to their own kettle carts, and this is just blatantly dishonest. The carts on the kettles are not stainless steel like the Summit, and you even show pictures demonstrating that, nor are any of the other wood shelf style ones on the others you chose to lie about. This is like buying a VW and saying you don’t get why a Ferrari is so much more expensive. So if you’re going to blatantly lie about an obvious false comparison what else are you being dishonest about?

Maybe Hunsaker can get you a real drum to work with. I’d love to see what you produced with one.

So, I've never been able to get smoke flavor to penetrate deep into meat. Can it be done, or does it just seem to have flavor after the surface is mixed with the middle? Smoke on fish or a chicken / turkey breast is no problem.

DON'T BUY THE MEATER!!! CONNECTIVITY is next to impossible to maintain. And God forbid you need customer service! They only have an online chat and it is PAINFULLY SLOW to get anything to happen. 5 minutes between responses. No phone number to call. Bottom line: This company needs to go out of business yesterday.

Any measurements you can provide id like to try to build one like this one day

Does the Kamado Joe Stainless Steel Charcoal Basket Grill Accessory to Create Multiple Cook Zones for All Big Joe 24-inch Charcoal Grill and Smokers, Model BJ-MCC23 fit in the summit kamado? Thanks. This video was very helpful.

This was great James!!!

I subscribed because you tried to kill it.

Is cooking beef back ribs different than cooking dino ribs? I watched both videos and the cooking temps are even different

Best grill under 685 Canadian

I can't tell you how much I love this whole concept James. How great that you were able to help her in a way that her whole family got to experience and will continue to experience as she learns!

Just found your channel and ordered two Kamado Joe’s. Where did you get you Kamado cabinet? Thx

Love the wsm….. best smoker under $500!

Hey there ! Wow I got my kamado joe around the time you started making videos . Congratulations on the success of your channel, question how does the camp chef compare to a kamado joe? Thinking of getting a pellet wondering the difference in taste

Sounds like the velocity of your fire might be too fast. You may just have to make an even less aggressive fire, still clean, just less aggressive. Baskets often help with this for smaller smokers.

Thanks for the great overview. A couple of notes about the Fireboard... A weatherproof case is available on the market. So, while it doesn't necessarily come in the kit, it's worth mentioning. After-market accessories available to enhance the chosen product is good to know. Also, it should be noted that one of the highest rated pellet smoker brands out there... "Lone Star Grills" , chose the Fireboard as their controller. That says something.

After my first use of my newly purchased Classic Joe I did a deep clean and my gaskets came loose. I had no problems getting new ones to mount. Is this a common problem? Should I not hesitate doing the deep cleans?

I started on the WSM. The dome hinge, casters, and the hanging rack were the best mods had.

Grateful for your videos and for my wife for getting me a Kamado Joe for my recent birthday... Dying inside from the "Great White North" comment though as All I can see are Bob and Doug McKenzie standing next to you arguing, while Geddy Lee is singing at octaves above what dogs can hear...

Haha, this is awesome!

Love my WSM and these are awesome mods! Great video!

What size smokeware cap do you buy for the kamado Joe junior

Hey James I got a question what size vent cap do you buy for the Kamado Joe Jr?

Why cobble together a Smokey Mountain for $700+ when you could just buy a VASTLY better built and complete Pit Boss Champion, Bronco Pro, etc.

It was nice to see the comparison between both, but the suggestion at the end that one would be better off with a larger offset is just stupid. Its called a cheap offset smoker for a reason. Its like suggesting people buy a new car instead of a broke down 96 ford taurus. The reason people buy a $250 smoker instead of a $2000+ smoker isnt because they are underestimating the amount of meat they will want to cook.

Looks like he’s doing the foil reflective side down huh?

IGreat video. I’ve used a WSM for over 15+ years. Mine even has wood handles ! I’ve thought about fabricating a hanging apparatus. I was concerned that the meat closest to the coals would burn up.how did you manage this? Reverse the ends now & then? Still using my KJr as well.

I have bought 4 items from Hunsaker and the quality is outstanding. Wish they made more accessories for the 26".

I hope u are using prime Alberta beef. The only beef to bbq in canada 🇨🇦

You have such great videos; very interesting and informative. Please do tell, where did you get the table for the Joe's? It is an absolute beautiful setup

I’ve been using the pit barrel cooker for about 5 years now- I love the way the drippings flavor the meat. And if you don’t love the Weber Summit, I’m only in Syracuse and we have an office in Mississauga - I’m happy to help lighten the load in your back yard!

When cooking a brisket with a temp probe in the brisket where is the proper place to insert the probe? I am talking about one in the whole cook. Using the kamado Joe clacie II

When cooking a brisket with a temp probe in the brisket where is the proper place to insert the probe? I am talking about one in the whole cook.

I agree, awesome channel, AND, a fellow Ontarian! James, what is the accessory in the Joe junior in the background?

If around 180f it looks a little dry and I should wrap it if I don’t have that paper can I just use foil?

Thanks! What is the ratio of water and apple cider vinegar?

Loving the WSM series - always appreciate new tips and tricks for them as I just got a 22" a month ago. It's defintely a versitile cooker (smoked pork tenderloin has been the winner so far - brisket to come soon...)

Hey i just bought the old country g2 smoker but now I'm having some buyers regret because you said smoke flavor is a little lacking due to the efficiency. Do you have any suggestions on how to fix it? Can you make a video perhaps if possible? Thank you