THIS smoking wood SECRET proves I've been doing it WRONG for years!
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- čas přidán 28. 06. 2024
- To find out how my ash drawer smoking wood hack stands up against my normal Kamado Joe smoking wood setup with a chunk of wood on the bottom grate covered with charcoal I am doing a head to head smoke experiment to find out if (1) which tastes best (2) which is best for longer low and slow smoke sessions.
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00:00 - Can we use the ash drawer to load smoking wood?
01:20 - Smoke wood head to head experiment
02:00 - Seasoning & grill setup for smoked steaks
03:38 - When to install the SloRoller for stable temps
04:58 - When to adjust Kamado vents to achieve target temp
07:04 - How to setup for the ash drawer smoking wood hack
10:08 - How long did the smoking wood last?
12:58 - The sear
13:05 - Results & Taste test
#SMOKINGDADBBQ #Kamadojoe #smokingwood
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UPDATED method with ALL my latest tips and tricks in 1 video BELOW:
Steak - czcams.com/video/P1kbjad7M4U/video.html
Brisket - czcams.com/video/1KB3PQy-Dn4/video.html
Pulled pork - czcams.com/video/PNOwc3vdkxU/video.html
Ribs - czcams.com/video/8_Dr7CtiRxM/video.html
Chicken - czcams.com/video/_YuE6-MzhGo/video.html
James, I'd love to see a series on Kamado side dishes and how you time and organize those cooks with the proteins to deliver a complete meal.
I remember in a previous video he said he isn't so good with the side's but the only way to improve is to try :)
yes will be doing more of this in the new year. i often dont show them as the video gets too long but maybe a side series makes sense
@@SmokingDadBBQ Still waiting on the steakhouse mushroom video ;)
Yes! Please do a side dish series!
@@SmokingDadBBQ You could talk faster! LOL
I’ve been waiting for that “science experiment” for a while now. I have KJ jr and on long cooks I find myself having to take my cooking setup out to add more smoking wood. Always wondered if adding wood to the bottom vent door was an option. I guess now we know. Thanks James. I’m going to give it a shot on my next cook. Keep ‘‘em coming buddy.
Appreciate the watch and comment. Cheers
Hi there, i also own a joe jr. and I wonder if i can just push the wood chips in from the bottom vent as it comes without an ash drawer.
Many thanks for this quality and professional content!
@@azulayoren you definitely can - I’ve done this in longer cooks and the wood does ignite and only ash is left at the bottom at the end of the cook. I have an ash basket which might work better for doing something like this than the stock ash filter.
Thanks for another great video. Your never boring or dull. Have to say your probably the best Kamado Joe channel right now. Anyone who owns a Joe should be a subscriber. You are the smoking dad guru! I’m going to experiment with this technique. Have had comments in the past that some of my smoke has been too much. This might be the answer I’ve been looking for. Thanks again for all that you do.
thanks so much
You’re hands down the best teacher. As a recent purchaser of a KJ your videos are enjoyable and informative. A hack 10years in the making, priceless. Keep up the great work and as always I look forward to the next video.
wow thanks
Never thought of doing that. Great idea! My family prefers a lighter smoke flavour also. However, 2 large wood chunks versus one small handful of wood chips is not a fair comparison, IMO, and it's no surprise that the steak with the 2 large wood chunks was over smoked. You haven't thought that steaks you've done before were over smoked. How'd you do them before? That is what the wood chips in the ash pan method should be compared to. A 'control' with charcoal only and no wood, would be a good idea for next time too.
Still a great idea regardless, and obviously it delivers good results. Thanks - cheers!
Agreed. He should have weighed the wood and put in equal amounts.
i can try again.. there are two different heat sources here so equal weight is not necessary the answer. the coal burns at just shy 1,000f. wood chips in this temp are gone in a minutes, where as wood chunks in the bottom with the rain drops of hot embers never combusts / smokes so not sure equal volume with two different heat sources makes it more or less fair
@@SmokingDadBBQ I agree that equal weight would not be fair at all. But 2 large chunks like that was a lot for a steak. Overkill. Hence being way smokier. Cheers!
@@SmokingDadBBQ - good points. This "side-by-side" comparison thing is trickier than it looks.
I'd love to see this experiment again. Is it truly that "the closer the wood is to the meat the smokier the taste" or is it that the distance doesn't matter but the amount does? Both smoking methods cause the smoke to pass through the hot coals so it's not that. Honestly, I'm thinking that using pellets in the ash drawer - I have a big bag of them left as I just ditched my traeger for a KJCiii - might be the best for me until I get through the bag and then I can use wood chunks in the coals.
I'd also love to understand if it's possible to get "blue smoke" from pellets or do pellets only put out what you call "bad smoke" since it always seems to be white?
I vote for the drawer method. How about for the ultimate smoke a combo. Wood chunks to start then after an hour the chips in the drawer for the longer cooks. Always learning from you, thanks James.
Please do that experiment
thank-you, cheers... will do that
you got it
@SmokingDadBBQ hello, could this method work in a BGE?
This is one of those ideas that’s brilliant for its simplicity. Not sure why no one has thought of this sooner. The inside of the Joes still look great after the deep clean and it’s nice to see the warranty work completed on the outdoor kitchen. Keep the videos coming.
thank-you, cheers
This is all new to me and I’m fascinated with the process. Thanks for your clear and well-described directions. So now we need the grill!
Glad it was helpful!
This is one of those "da-ha's". Absolutely never thought to do this but a great idea and one I plan to use with an upcoming chicken cook. As always thanks for great video and keep em coming!
thank-you, cheers
This is the method they actually use for gravity fed smokers to create the smoking effect. Never occurred to me that it could be used with different style smokes. Good idea.
That's what I was thinking.
thank-you, cheers
I probably have watched all of your Kamado Joe video 2x’s or more! Love it and keep them coming. Thanks for the continued learning series. Makes my mouth water 😀
Thank-you, cheers
Your show is helping me learn how to use my Monolith. I love all the topics you cover. Keep up the great work!
I have seen this method on another CZcams channel, I would have to think about who it was but they were actually adding small splits of wood through the vent hole of their Kamado, is that where you got this idea from? Great video James, I think the wood chips are also useful in this situation.
no if i saw it on another channel i would give them credit like ive done to chudds for example with the lowerys rub mix etc. i had a few folks leave notes in my comments so i got the idea from you guys
It was me. 👍🏼 I bought a KJ a few months ago. I was about to get an offset bout got a great deal on a floor model. After using it a few times I thought the smoke could be cleaner and better controlled as it travels up from the ash tray through the embers before it meets the protein.
The idea came naturally as my mind was geared towards an offset.
I binged on smoking dad vids every day learning all kinds of tips and tricks, I was also surprised no one thought of doing this.
Great comparison.
I would suggest a brisket head to head. One with wood chunks in the charcoal.
One with wood chips in ash tray with charcoal only in the basket.
@@MH-go9wn I'll go check out your video... but I had to go look for the video because it was bothering me. It was on the View to a Grill channel. He smoked a ribeye steak and then seared it with a blow torch. Looks like a few people knew this!! LOL
@@hangonwhat I didn’t make any video. Just commented on one of James’s vids 👍🏼
I have tried this as well but, I put my chunks in the ash bed. I was also having issues with over smoked flavor when chunks were mixed in the charcoal. But when I put the chunks in the ash bed it mellowed it out. A better more accurate comparison would have been 1) chunks vs chips mixed with charcoal. 2) do the same again but place them in the ash tray. This will tell you if it is really the wood chunks that are a stronger smoke flavor or if it was the placement of the chunks being in the charcoal vs the ash tray.
Those did look like two big chunks
Thank-you, cheers
This is one of the best things that I have learned from you over the past few months. I have used this hack multiple times and the smoke flavour is fantastic. Thanks James
Glad to help!
Very happy to see you received the parts for the cabinets. Setup is now complete! Great experiment, I also find it challenging with oversmoking steak and chicken thighs. Will give this a try today.
Thanks again! hopefully the final table update coming this week
James, when you say you "did" the steaks to 117F, I assume that means you pulled them from the KJs at that temp, then let them coast up during the rest, followed by gaining a few more degrees during the sear. I ask because the finished steaks look 130-131F to my eye. Do I have this right?
yes, checking the meater they climbed to about 124f in the rest. removed the probes once they started cooling off and then seared
@@SmokingDadBBQ Thanks. How long did 117 to 124 take? Sorry for the basic questions, but I've been cooking sous vide for years, and carry over is not something I'm used to dealing with.
@@krkope8277 10-15 min is normal… perfect time for the grill to come up to sear temps
I’d love to see you try this method with wood pellets instead of wood chips.
Great comment!
will do
@@SmokingDadBBQ What an idea! Pellets in the ashtray!
Yes! I have owned a pellet smoker for a few years now and have just bought a Kamado Joe Jr. Very interested in using the various pellets I already have on hand to add smoke flavor to the KJ.
I've tried this method 4 times now on short cooks and it works so darn well! Thank you for sharing and educating us fellow KJ owners. What would we do without you ... thanks again James
thank-you, cheers
If I hadn’t already gotten so many incredible tips from you I never would have believed this…but you’ve been so clutch lately that I can’t wait to try this!
thank-you, cheers... glad to still be able to surprise and delight
Thankyou for trying this method out! I've been curious how well it would work but haven't tried it yet. It certainly would eliminate the annoyance having to pull everything out mid cook if you wanted to top up your smoking wood, plus the benefit of filtering up through all of the charcoal. Gives far better control of how much you use, too. 😊
Thank-you, cheers
Wow. Had never thought of this. Going to give this a try today! Thanks again!
Hope you enjoy!
I’ve used so many of your videos since getting my Kamado Joe in October. Another great video! Your tips are awesome!
Thank-you, cheers
This is amazing! Can't wait to try this method. Can't believe I didn't think of this before...
Thank-you, cheers
This is gold. Thank you for continuing to teach us.
thank-you, cheers
Love these science experiments James! Keep em coming. Using the ash drawer for wood chips is just pure genius!
thank-you, cheers
Love this approach! Can't wait to try it! Thanks!
Appreciate the watch and comment. Cheers
Nice post! I love the science experiments you post. I'm going to try this on my next cook. Thank you!
Thank-you, cheers
Thank you for this test I can't wait to try it. New to the channel and I am learning a great deal thanks again.
Thank-you, cheers
Thank you for the videos. Really helped my kamado game. Just got done fixing a crack in mine. Worked out well.
Great to hear!
This is a great tip. I started doing this a few weeks ago when I first saw you use this technique. I really like the finer grained control and ease of access this gives me. Great Job as usual SDBBQ!
thank-you, cheers
Thank you for all your great videos James! This was one of many helpful experiments and tips for those of us just starting out.
Glad it was helpful!
Brilliant James. Love this comparison with such a good level of explanation
Appreciate the watch and comment. Cheers
Great comparison video and great detail as always. Will definitely try this experiment.
Please do!
This idea literally had me beside myself 😐
What a GREAT breakthrough for ease of reloading smoke wood 👏🏼
Yet another amazing video my friend!
thank-you, cheers
I love when you do these experiments. Thanks again for yet another great video.
thank-you, cheers
Great test run. Good info. When I get one I will definitely keep this in mind. Thank you
Glad it was helpful!
Hi James, I just (finally!) took delivery of my Big Joe 3 and have been watching your fantastic video's all month to get ready! I have never had a ceramic grill and so being armed with all of the great information you have given I can't wait for my first cook! Thanks so much for the experienced recommendation of the soap stone, the Jotisserie, and the Meater Plus probe. I had no idea if they were worth the investment, but you helped shed the light.
Thank-you, cheers
I can’t believe I’ve never thought of this - what a great idea! Definitely trying this out later today!
thank-you, cheers
Thanks for the great idea. I’ll be giving it a try this weekend
thanks
I love watching your channel. Buying a Kamado has been on my wishlist for quite a few years and by watching your channel is getting me closer to buying one.
good luck with the research
Love the idea. So much more control with the ability to decide when you first add chips, how much chips you add, adding more chips as you go through the cook, and I guess even take the chips out at any point through the cook. Smoking idea! I need to try this!
thank-you, cheers
Amazing! As soon as I saw that I was reminded of the advice to bury wood in the coals, since charcoal is effectively a filter. THis provides a whole new level of control. I'm going to try that this weekend!
Glad it was helpful!
Another awesome video James! Thanks for sharing!
thank-you, cheers
Genius!! I love those experiments! Keep going, never stop learning 💪🏼🔥
Thank-you, cheers
Ever since I saw the ash drawer method on your last video, Ive been using it all the time! So far Ive used it for a whole chicken, wings, ribs, burgers and steaks and the smoke flavour has been amazing! Cant wait to try on a brisket! Thanks James!!
Appreciate the watch and comment. Cheers
What a great channel - I am one year in with my Komodo Joe - Yesterday I thought I invented adding wood to the ash drawer (I guest some else thought of that too) Your phase "Sharing your 10years of experience" just captivated me. every technical detail is just fascinating. Had some great successes and a few failures. PS the reverse sear and over-smoking a rib steak I am 100% in your camp. TOO MUCH is, well TOO MUCH.
Thank-you, cheers
I love learning from your experiments. Keep up the great work.
thank-you, cheers Mark
Thank you for sharing James, can't wait to do this on the coming weekend.
Stay safe
Hope you enjoy
@@SmokingDadBBQ Thank you
Thanks for the test videos saves me money and time.
Thanks so much, cheers
Howdy James. Intriguing video, I'll have to give the chip method a try when I work through most of my chunk stockpile. I think I'll likely do a bit of a combination method on my long cooks; start with chunk under the coal and add chips along the way.
I appreciate you including your process for adjusting your vents down in your newer videos!
Thank-you, cheers
I really enjoy watching your videos, very clear and informative
I appreciate that!
Love your videos. We never stop learning. Thanks
thank-you, cheers
Great video. I've already started to implement this method when it make sense. Thanks again James!
Thank-you, cheers
This was a great experiment! I wouldn’t have guessed there would be such a big difference! I also like the idea about using the ash tray for herbs!
Thanks, cheers Holly
Just bought a new XL BGE kamado and am really appreciating your videos and tutorials, especially the way you use and learn from your data. (I am a retired science teacher 🧪🧬🔬🤔). Hopefully that will fast track my learning curve. I also like only a small amount of smoke, so will definitely be trying this technique. Thanks for sharing your experiences!
Thank-you, cheers
I'm going to have to try this hack. I would have never thought of that. I like little science expierments like this. Great job!!
Thank-you, cheers
Love the new outdoor kitchen/studio! Thanks for sharing this tip! I will definitely give it a go! Cheers!
thank-you, cheers
Another great video. Thank you for spending the time to make these videos so that I can just cook and enjoy my food.
thank-you, cheers
Much appreciated, can't wait to try it
Great idea James, I’ll be sure to try this out. Kitchen space is looking awesome.
thank-you, cheers
Hi James ,
great tip! Glad to see your grilling station is all fixed now!!
FINALLY! I dont want to jinx it lol. update video on that tomorrow
Love the experiments and how well you describe the methodology.
Thank you! Cheers!
Thanks a lot James.
Fabulous information. I can't wait to try it 😃😃. Keep the excellent work.
thank-you, cheers
So glad I found your channel. I am learning so much... cant wait to get my Kamado Joe... saving up. subtle smoke is best.
thank-you, cheers
That was a great smoke and full of ideas of what to try my next cook. Thank you
Appreciate the watch and comment. Cheers
great tips. I've used the chips method on my BGE for a few years. Initially I would soak my chips in water with the thought that it would prolong the smokability however it seemed to create more steam than flavourful smoke. Since using dry chips in my homemade ash drawer I've liked the flavour when using chips. I still like using chunks on long cooks. Great video.
Thank-you, cheers
My son and I have been doing it this way from day one when we got our L Eggs. Glad you are spreading the word, I have suggested this method to several other YT Videos. Never could see using smoke wood when bringing the "cooker" up to temp and it is so hard to add fuel after you start it. The chips are way more controllable in the ash basket.
thanks so much, cheers
Love your videos, I am new to the Kamado Joe cooking world and your videos are so much help.
Awesome! Thank you!
Another awesome video!! The learning never stops!!!
Thank-you, cheers
Thanks James ! I always learn something new from your video
Appreciate the watch and comment. Cheers
I am definitely going to go this route from now on. Thanks
Appreciate the watch and comment. Cheers
Love this video James and often wondered the same however never took the time to test it! Thank you
thanks Corey
Can't wait to try this idea! I think a little bit of smoke on a steak would be great - my last one had too much smoke. Thanks for taking the time to do all these videos - I've learned so much from you! You're by far my favorite cooking show to watch on CZcams. William in Birmingham, AL
Thank-you, cheers
Very interesting experiment! It makes so much sense how you walked us through like this 👍
thank-you, cheers
Interesting idea, I’m going to give it a try.
Thanks
thank-you, cheers
Hi James I've tried your ashtray smoking hack twice now and it's an absolute winner! Thanks for the tip!!
fantastic, cheers
Great Video James, I saw you use this a few videos back and its genius, Glad to see your getting more sponsers on your videos, so you can keep provide great content.
thanks, it was nice of them to help delete the YT mid roll ads.
Hi James, I really appreciated this video. Your videos are a big help for me to improve my live fuel cooking at home. I would like to mention that the volume or mass of smoking wood should have been equal between the 2 different cooks. Personally working with an older kamado cooker, (no ash drawer) and with a target for mild smoke flavour, I suggest using the wood chips, not chunks, distributed around the outer part of the firebox. (my wife also does not want too much smoke on steak or chicken) From my best guess, it looks you used at least 3 times more the volume/mass of smoke wood on the cook that was too smoky.
thanks gord.... it is tricky since there are two very different heat sources that make neutralizing the differences a little tricky. the wood chunks are in coals burning at 1000f and the chips are being rained on with little embers. the chunks in the ash drawer wouldnt burn, and the chips in the fire would be gone in a matter of minutes so i am not sure apples to apples wood content works with two different heat stresses
Another interesting video, and thanks for what you do. I've learned so much from watching your channel and getting so much more out of my Kamado Joe Big Joe III. Thanks, and keep the videos coming!
Thank you very much!
Thanks, I’ll be using the drawer hack for sure!
thank-you, cheers
Interesting as always! Always learning new tips for my kamado joe!
thank-you, cheers
I really like how realistic you are about your families preferences in Smokey flavor (my fam is exactly the same). I feel like many CZcamsRS get super jazzed with smoking they neglect that our purpose is for our families to enjoy it. 👍🏽
i am guilty of this too
Another very informative video, thank you! My family has similar taste buds, and don't appreciate heavy smoke. I haven't been using any smoke wood. I did try the chips in the drawer method, and it worked well. Thanks for sharing!
thank-you, cheers
Hi James, I really enjoy watching your videos. We are moving to our new house later this year with a nice garden and we are looking for a brand new grill. Initially we had the Basterd large in mind but after watching several of your videos we now are absolutely considering the Big Joe 3. You definitely helped us out to make the right purchasing decision.
congrats, glad to help
Hello James, interesting finding. Will definitely try this trick.
Thank you.
Appreciate the watch and comment. Cheers
Can't wait to try this. Thanks James.
thanks Matthew
great video like always, truly have been enjoying watching and learning from all your videos these last few months since finding your channel. Thx
thanks so much
Fantastic! I’m just learning and your videos are a huge help. Now I know how I will smoke. By the way, I set my ceramics on fire, locked the tstat at about 700. I learned from you how to calibrate it and clean those pesky ceramics that had accumulated a lot of grease. Thank you!
Very informative video. Thanks, James!
thank-you, cheers
I've done this a few times since you first showed it and I've been impressed. I'm using smaller chunks and it's working well.
Nice work!
This is great! I got a large big green egg about 5 months ago and you are a weath of knowledge my friend! I too don't normally smoke my steaks because it is a bit too strong. This is a great hack to try for sure! You are definitely one of the best komodo you tube channels out there! From the West coast great job!!!
Thank-you, cheers
I'm going to try this right away tonight. Very excited
Thank-you, cheers
Thanks man. Totally trying this later this week.
Have fun!
I never would have thought of this. Great job!
thank-you, cheers
Nice tip! Will definitely be using this method.
thank-you, cheers
Wow! Another extremely helpful video! I have been putting wood chips in the ash tray ever since you introduced it a few weeks ago. What a game changer!
Glad it was helpful!
I just started Kamado cooking and your videos are my go to for "how to". I have a Joe Jr and love your videos. Thanks.
thank-you, cheers
Real good information on your test. Keep um coming
thank-you, cheers