Kamado Joe Meets The Weber Summit Charcoal Grill (A Cook Using Jealous Devil Charcoal)
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- čas přidán 2. 07. 2021
- Hey everyone! In this video I show you a new setup using Kamado Joe accessories. I also use Jealous Devil lump charcoal for the first time. If you like what I’m doing and what you see hit the Subscribe to join the team.
#webergrills #kamadojoe #jealousdevilcharcoal
Dickson Barbeque Centre
dicksonbbq.com/
Happy Mango Butcher;
237 Mapleview Dr, E Barrie Ontario
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Brilliant!
I’ve just ordered the Weber kamado and this setup looks perfect 👌🏼
This video answered a few questions I had and hadn’t even thought of yet. Great job
Ohh man you cooked those to perfection. Thanks for the shout out polly. Your vids are always educational. 👌
Great idea and video!
Never thought of the cast iron low down. Great idea. The soapstone apparently works well.
That’s a great idea. Thanks for that. I went from a kamado joe 1 to the Weber kamado like yours. I have always missed the versatility of the joe. But also like the ease of the Weber kamado. Wish Weber would step up and add these items.
Dig that setup up! Ribeye looked slamming! Thanks for sharing Paul! Have a great one, you all stay safe!👍👊🍻🍺
That's an awesome set up Paul! And the food looks Delicious!
Great set up!!🔥🔥
I love your setup, well copy that👍
That setup is cool and that steak looked great! Results don’t lie!
Very cool video. Nicely done man.....👍
Thanks for this video. I love experimenting with different configurations and this helps me with trying to mimic the SNS "turbo slow" method by using my slow n' sear with the Kamado Joe Big Joe Half Grate. Also have been experimenting with the Vortex Mini as well. If you try these out, make a video and see how you like it.
Did the store you went to have a KJ Slo Roller? I wonder if we can make that fit in the weber.
Well done 👍. Not the steaks ( cooked perfect)🥩, the cook. Looks amazing. Great job 👏
I’ve bitten the bullet Paul and bought the KJ sear grate and a Big Joe upper grate. Weber sent me a deflector with no holes in, with the Summit, then the correct one, so instead of buying the half moons, I’m cutting the spare deflector plate Weber sent me in half to save seventy quid.
*insert mouth watering here* good job buddy
Thanks for the video. I bought all the gadgets you showed. I also bout the Divide and Conquer rack. I modified it to work. It allows you to use both heat deflector halves in an in between height compared the the included deflector.
Thanks again. I would have never thought of it.
How did you modify the divide and conquer rack? I'm interested in trying this myself.
All I did was bend the upper supports in a bit and took a grinder to smooth some of the edges. You could probably just drop it in and use it as is. Turn it five degrees so you miss the screws on the inside of the lid.
Do you have a pic or video of this setup?
@@Erv3218 Sorry I don’t
Great video!! 🥩👍
Great informative video! Wonder if you tried / know if dojoe- Kamado Joe Pizza oven attachment works too? Thx.
Super cool! Would like to have seen how much charcoal you were using.
I just got the kamado e6, do you know if the joetisserie work on this one? Thanks
Great video Paul I’ve been thinking of getting the Weber Kamado as well and this morning was wondering if there were accessories that would work.
Definitely a shout out to the folks at The Vaughan location that’s my go to shop.
Thank you! You can definitely play around with different Kamado Joe and Big Green Egg accessories to work on the Weber Kamado
Does the one classic Joe cast iron moves at all? Even when trying to clean it? It looks like the deflector for the big Joe sits higher than the cast. Just wanna make sure it doesn’t slide out of place falling in the center! Want to do this to my summit. Used to have the KBJ and love this style of set up!
I just ordered the parts minus the deflector. Does the heat deflector help?
Just curious what are the advantages of this over just putting one charcoal holder at the higher level for the slow/sear? The cast iron grate?
This really should be standard on the Weber. It's so obvious to be able to sear off your steaks like that.
Interesting setup! Does the upper Big Joe stainless steel half moon grate stay in place or does it fall into the bowl if moved?
Awesome tips! and finished product! To confirm, the cast iron grate is classic joe (18") and the deflector is for big joe (24")?
Great video! Question, was the lump charcoal positioned only under the cast iron grate, just to that one side, or did you spread the charcoal evenly, even under the ceramic deflector?
Perfect, I appreciate your adventure.
We’re your coals evenly distributed or we’re they biased towards the open grill side?
This inquiring mind is curious if the Big Joe Do-Jo is amenable to the same adaptation procedure that was so absolutely effective to fit the Big Joe-tisserie to my Summit.
Next time you pop into Dickson Barbeque how ‘bout a li’l more trial “guzinta” to evaluate that modifications effectiveness.
Either way, thanks for bringing us along.
Norm
I had the coals banked off to the side under the cast grate. Give me an email as I’d love to pick your brain about the Big Joe-tisserie. paulsq81@gmail.com
Creative! Nice! How does this compare to the usual two zone setup with the charcoal banked on one side (using the upper fuel grate position)?
I think this might have worked better as you don’t have that hot zone right beside where the food is sitting giving it more of an indirect area to work with. I’ll be looking at that more over time as I experiment with the two setups
Thank you, that is an excellent idea! I have been grilling on my Summit Kamado for a year now and have been using the diffuser plate that comes with it for this type of reverse sear grilling/smoking.
When you want to move to searing you first have to move the grate away, that's where the stainless table comes handy. Not an issue. The diffuser plate is another story, better use some kind of pliers, i use insulated welding gloves made out of thick leather and with them you need to work quickly not to burn yourself. Everything so far is doable but if you can avoid it, why not.
After this you'll end up with charcoal a bit far from the grate for my taste. It works but it could get better and you don't get grill marks from the grill grate. I have tried to lift the charcoal grate to the upper step by poking my grill tongs through the coals in the middle and grabbing but it's a risky move.
Your method gets rid of all the hassle. Everything is there, you have the indirect zone and you also have a thick cast iron grate close to the coal for proper sear marks. I bet it's fairly hot already before you start to raise the temperature in the end. Well done.
Have you thought about the Slo Roller with the Summit? Would be interested to see if that would work...
Another very helpful video. Thanks. I am waiting for delivery of my Weber Kamado E6. I think you dual cooking zone setup is great. I have one concern with regard to the new Weber heat deflector for the E6 (with holes, not hinged). How do you add more fuel to an existing cook? I know charcoal lasts a long time, but the wood chunks probably burn much more quickly and provide the smoke flavor. How do I get to the fuel area after the cook has started? Or am I missing something? Thanks.
Hey Alexander, you shouldn’t have to worry about that. Remember meat only takes on smoke till an internal of about 140 degrees, so by you put 2-3 decent sized chunks of wood that’ll more then do you for smoke flavor.
@@paulsq_ great info! Thanks so much.
I've run mine easily for 24 hours on one load but do agree the hinges are better. Pia though to add charcoal or stir them.
Try the soap stone for searing amazing!
I might give that a go next time thanks for mentioning it
Just a thought, what if you used a soapstone in stead of the deflector plate, and sear on it after the smoking, that would eliminate the need for both?
Good job Paul! Made me want a steak tonight but I already have burgers defrosted. Babybacks on the pellet grill tomorrow with homemade potato salad and baked beans, Independence Day for us Yanks.
Good looking steak. You make me regret moving to an apartment. Not allowed to have charcoal grills. Well, when the sink drain rusted out wasn’t my problem to fix. Some advantages as well as disadvantages. That charcoal seems like really good stuff. Is it fairly easy to control your temps?
Will most of the kamado joe big joe accessories fit on the weber summit/kamado being they are in the 24" class of kamados?
Yes pretty much everything thing for the Big Joe will fit the Summit Charcoal Grill/Kamado, you might need to do some small modifications to fit some things like the Big Joetisserie but you can make it work. I haven’t gotten one yet but I’m in the works of getting one and showing how to mod it to fit the Summit Charcoal but that probably won’t be till some time next year now. I will make a video when I do it.
I was just wondering if you have ever thought of doing some other types of meat, maybe a whole pig, or a rack of lamb, or maybe some venison or the ever popular turducken
Does the Joetisserie and Doejoe work on the Weber Kamado?
Hey Preston, the Joetisserie will work with a bit of modding to the Joetisserie. I would guess the Doejoe would be the same. I think I’ll be getting the Joetisserie this year for my grill so I’ll make a video how to mod it to work if I get it this year. The Doejoe however you might be on your own with that as I’m not too interested in that attachment just yet.
why is your hinge sounds like that is it rusty or just needs oil or something?
Which one of your grills gets the best smokey flavors?
My offset by far gives the best smoke flavor followed by any one of my Weber grills Matt.
Do you leave your steaks on or off the grill while the grill temperature rises for searing? How long does it take?
I pull my steaks off the grill at 105°f (40.5°c) take them in the house , then open the bottom vent sane as him , when coals are screaming I bring the steaks back out and slap them on. Perfect seared medium rare every time
I take them off the grill most times but I do leave them on the indirect side sometimes while the coals get burning really hot it doesn’t really affect them when you leave them on as the lid is open and the steak loses a bit of temp while sitting indirect. Either way will work which one method is better I’m not to sure but I might test that out some day. With the Jealous Devil lump it doesn’t take more then a few minutes to get burning red hot once the bottom vent is open with the lid up. The Kingsford briquettes take a little while longer to get burning hot
@@paulsq_ thanks! I have an idea for a reverse sear video experiment. What if you smoke the steaks with the diffuser plate in place first… light a chimney of new hot coals in the last few minutes of the smoke.. then, dump hot coals on TOP of the diffuser plate to sear?! 🤔 💡
So I wonder if the joetisserie for the big joe would fit well on this? 🤔 Think they’d unbox that and set it on top to see? Lol
yes the Big Joe 24"Joetisserie will fit with very slight modifications. Im using the same Weber Summit Kamado as shown in this video
If you could email me I’d love to hear and know better of the slight modifications that are involved to make the Big Joetisserie work on the Summit?
I already own a wsm. Would you recommend i purchase a kettle to go with it or simply sell it abd buy a summit?
Hey Simon, I love the Summit! It’s a fantastic grill that’s capable of doing it all, but I would keep the WSM and get a Kettle to go with it as you can do everything with that combination. If you really want the Summit then that’s totally up to you. I’d still try to hang on to the WSM. I own all 3 of the cookers mentioned so I know you can’t go wrong with whatever route you decide to go with. Hope this helps you out with deciding.
@@paulsq_ thanks for your answer
Fantastic Paul! That thumbs down vote is from a vegetarian
Naaaaa Vegan lool
Да, тема работоспособная. Вполне удобная для практики. Когда не меняя решёток, можно пользоваться как прямым, так и не прямым жаром, в том числе можно и коптить.И это всё, не меняя конфигурации в решётках.
Отлично!!! Лайк однозначно.
It is convenient to not have to move the configuration of the grates for cooking, and having a 2 level cooking area. Thanks for watching and your comment
You burned the shit out of those steaks.
Facts. 25 seconds on each side was all it needed.
Can’t see fire.
Never Ever Ever cut meat, cooked or uncooked on a wood board. As a healthcare practitioner in my professional life, I can tell you and your subscribers that this will absolutely end with a visit to the ER for treatment for gastrointestinal bacterial infection. Otherwise, I enjoyed your video!
You should be embarrassed. Stealing from one company to support a inferior product is downright disgusting.
Don’t get me wrong, I love whoever grills however, it is not a Kamado Joe. And the differences are not disputable. You should feel ashamed. I am disgusted and I will never watch another one of your videos!!!!!!
LMAO! Fanboy much?
Kamado is making money regardless either way.
WHY $2,000