Відео

Amazing review , I demo for Weber and have to agree with everything you said in this video

Loved the original Kamado . 👌👌👌

I know everyone has their own style of bbq , but don’t you have to season the pit first before cooking on it ?

What the hell are you talking about? I am confused with all the s6, and names and shit without you showing them

subbed

Can you do a Peking Duck? On the Kamado….

Considering the automatic and remote temp control on the Auto Kamado it seemed like the real winner under $500. Not to mention more real estate compared to Joe Jr. Can also be found for about 299. And I even got mine as low as $225! Sure there may be rust issues down the road. But hoping that will be mostly on replaceable parts such as ash catcher.

What are those at 8:11? Are you smoking apples?

For what it’s worth something, my dad taught me decades ago about the center of a spit put it on your barbecue take a hacksaw, engraver nowadays a hand grinder and just put a mark in the middle of the cooking area. You’ll never have to wonder where piece of meat should go even on the cutting board inside the house.

Do you spray oil in the inside of the smoker to prevent rust ?

Ive been watching bunch of your videos I think I want a kamado but its pricey so is it worth it compared to lets say an offset like Oklahoma joe?

Hey @smokingDaDBBq I just purchased a Kamari big Joe do you think it’s okay to do a low and slow cook with just the heat deflectors I don’t have the money yet to purchase a slow roller

Soap does not strip the seasoning off of cast iron...

I have a video of this with my brick oven, the heat retention works very well with brick, I used pellet smoke tubes to get the smoke flavor. Glad it worked for ya.

Great BBQ very expensive, I have owned one for over 8 years after being conned by my wife during a severe hangover that we 'really' one of these. Honestly haven't regretted it BUT now really offended by the prices Green Egg seem to think they can charge their customers for 'add ons' some of which are really taking the piss. Green Egg get a reality check and look at the prices you are charging for a table etc which you could get made professionally for a tenth of the price. Nice BBQ well over priced!

I cooked 4.4 lb of boneless skinless chicken thighs on the Komodo Junior last night absolutely wonderful

This is probably going to be my upgrade from the Oklahoma Joe. The price is tolerable and i can get it locally without paying ridiculous shipping prices. RE: smoke flavor, you do have some options to help increase that. Obviously lower temps and longer exposure, avoiding kiln dried wood, burning a slightly dirtier fire would help. I also noticed that you didnt use baffle. That may also improve the smoke flavor depending upon temps. Either way, i think this is smoker for me. It will have good resale value as well when i decide to finally get a 1975.

You remind me of Joel Osteen... I say this because although your videos are better then ever and very good put together, TV quality nonetheless, they are still somewhat unchanged. Let me qualify that: we are a growing generation of ADHD and while your videos are therapeutic in that sense, sometimes I just wish they were shorter!🙈 I wish you'd do 5 min clips with all that info still in there! In Kamado we trust!

I wonder if we will begin to see people mod the G2's firebox by removing the insulation and just having an air gap or making it non insulated. It would be interesting to see.

I have the G2 - got it last week and seasoned it and then used it for my first pork shoulder cook today. I'm coming from a Big Joe where I normally don't bother putting wood in [it tends to just be a pain to manage with everything on top] or a pellet smoker where I can adjust the 'smoke level'. Hands down this is night-and-day better than my pellet and does give me, IMHO, an easier way to get a nice smoky flavor. The pulled pork I made today was amazing. I would at some point like to get a much larger offset with a semi-insulated firebox [perhaps even a reverse flow] but this is my first foray into offset smoking and I'm loving it so far. I did find that I was taking all of the advice for offset smokers that applies to non-insulated fireboxes and as a result I was running way too hot with way too big of swings. Once I stopped doing that and started experimenting on what worked - I ended up with the chimney and firebox dampers 50% closed and putting in about as much wood as you stated in the video. Even with the baffles 50% closed I could actively hear the air being pulled into the firebox and I was still moving a good amount of air through the smoker. Sure I would move more with the dampers fully open - but that just doesn't seem to work well on this pit. If I open it up all the way and really let it breathe it will quickly shoot to 300+. Towards the end of my 12 hour cook - I was able to get pretty stable curves where it only went up by ~10 degrees when I added wood and I didn't have to add more for ~45 minutes or so. This is attributed to me learning the smoker and how to manage the fire for it. I also found that with the firebox being insulated as it is - that I built my fire right next to the door and then I placed my splits to be warmed up in the fire box on the far end. This way they would catch immediately when I put them on the coals. I would prefer to do it the other way around but I found the fire works best towards the door and it's really not a big deal at all to drag the split over to the fire with my fire tool. The next time I use the pit I think I am going to build my fire and then place a split just past it close enough to get hot enough to start smoldering but not so close that it burst into flames for some extra heavy smoke right at the beginning. I could just damper down the firebox but I think I'm going to try having an active fire with a smoldering split next to it - this way when the fire does start to burn down I have a hot split ready to go. Overall I'm really happy with this smoker and I'm glad I was able to pick it up. Would I love to have a Smoke North Echo Reverse Flow? Absolutely! But hey - this, IMHO, is a fantastic pit for the beginner and I'm very happy with my decision to snag it.

Okay, everyone will understand you will never get radiant heat on an offset as the food sits offset of the fire. But what happens if you add firebrick to both the top and bottom of an offset, would that solve the lack of conductive heat issue? Should you want that when it comes to smoke flavour?

I’ve seen this same comment in many vids and I’ve always see another pitmaster say the same thing, you can use the dirty smoke to impart more flavor but then the insulation is hands down better to make it more efficient and not have you be a damn slave to the world engine (I mean fire 😂)

I am looking at using linseed/flaxseed oil. But not the boiled version as it can have toxic additives.

Just watched Jeremy’s review on this over on Mad Scientist and he said the exact same thing. An offset tastes the way it does because the airflow moves over the meat. You need a good clean fire pulling in air and good draft. An efficient fire that insulated doesn’t pull in the needed air. It’s the exact reason why I love your double inserect method on the Kamado. I get a cleaner flavor from a hotter fire that our family prefers.

Well just another UA-camr looking for the clicks 😢

Just built an offset from a 80 gallon compressor tank and a round scotty Kerr furnace fire box. Firebox is not nsulated, and it's still hard to get it below 300. I made the opening to tank smaller but almost gotta make smoke dirty to control it.

Airflow is flavor. More efficient, less flow?

Love Stick Burning!! My WSM that I used for 13+years hasn’t seen a spark since getting my Wrangler 😂. I Love Stick Burning- So Fun & Relaxing and the Q is Amazing with a no brainer smoke ring 😁👍👍

Hi James. Thanks for the content. I’ve been thinking about your concept of making smokers less efficient to produce a smokier flavor. In the past I used 2-3 ~14 inch splits in my firebox. Recently I’ve taken a miter saw and cut them in half so I can control the fire better using the log cabin method. I knew going into this that it would require more attention on my part, but I haven’t been able to tell a noticeable difference in whether that produces more smoke flavor. In theory I’m torn bc in one sense, it’s more fuel (and fuel is flavor), but in the other, I find that it’s producing much more clean smoke, and I wonder if I need a hint of that dirty smoke more often. What are your thoughts/suggestions? Thanks

Had another "meh" rib cook last night. I'm hopeless at grilling them. ☹

Interesting how this cook turned out. I guess the bottom line is the more wood you burn, the more smoke you get. This was proven with your double indirect cooking method that I used over the weekend to do 3 racks of ribs.

The main thing I want to know is if the G2 renders a brisket fat cap. That would be the main reason I would purchase an offset.