THIS Kamado Joe BRISKET Secret Improves Airflow 4x!!! My BEST KJ Brisket Used An Unusual Setup
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- čas přidán 11. 07. 2024
- I Have PROOF That This DoJoe Brisket Is BETTER (chapters below)! On my quest for the best possible Kamado Joe Brisket I've been benchmarking my Kamado Joe briskets to those smoked on an offset smoker... this lead me to develop todays method which significantly improves the airflow and smoke quality for the best KJ brisket I've ever made.
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Chapters
00:00 - Offset secrets
02:26 - DoJoe smoker?
06:07 - Proof this works better
10:06 - Brisket prep
18:25 - Grill Setup
22:41 - Start vs finish temp trick
25:13 - Wood, spray tips & tricks
30:39 - Results & Taste Test
#SMOKINGDADBBQ #brisket #kamadojoe
@KamadoJoeGrills - Jak na to + styl
You are a genius, James. This is something incredible. KJ should hire you as an R&D guy and a well paid ambassador.
Thanks so much
Thanks so much
That was amazing. I wasn’t sure what you were doing with that wood at first when it was just sitting on the rack next to the meat, but then I heard you say you were warming it up. Cool watching it ignite. I’m definitely buying a dojoe accessory now!
Excellent idea, James. Great work.
Many thanks!
I think it’s great that you’re always trying to improve the food coming off your Kamado and comparing it to the food from your offset. I haven’t taken the leap into the offset world but had a Weber 26” kettle and a slow n sear and I separately made a charcoal basket and a double layer heat deflector out of pizza pans. Shortly after, I purchased my BJ3 and have used it for a couple years now. Lately I have been finding myself using my Weber 26 more and more. As much as I love my KJ, the less efficient kettle burns a hotter fire and has much more air flow leading to better bark and flavor. I’m a surgeon, we use the phrase when you have a hammer, everything looks like a nail. I kinda feel like that’s us with the KJ, love it so much and trying to improve it to be as good as the less expensive and less flashy and maybe less exciting options that many of us came from. Curious to hear your thoughts. Thanks for your time and consideration James!
I didn’t appreciate how many videos you’re working on in advance/ at once. Nice work!
I’ve always only had weekends outside of vacation days so sometimes I try to get 2-3 a day
Awesome job. Thanks for testing for us !
Thanks for watching
Hi James,
Thanks again for great video.
You are the best!
Hey, thanks!
THANK YOU JAMES!!! This made my day!!! So glad the results were worth your time, and thanks for the shoutout! 😊 Can’t wait to go brisket shopping now! 😬
Thanks again for helping make this video happen
Good narration on the air flow in the different coockers.
Thank you!
Love the creativity man - I never thought I would own a DoJoe because I only make Pizza once a month, but with this new approach….I might need to reconsider!
thanks
I just completed this cook. AMAZING bark. Best that’s ever turned out by far. My new go to method for brisket!
Right? It shouldn’t work but wow does it ever
Dude what a great idea! I can't wait to try it!
Thanks 🙏
Looking forward to seeing your results and hearing your thoughts.
Please share results!
I'm going to be doing my first brisket on my KJ using this method in a few weeks. Had never even considered incorporating the DoJo in this manner. Excited! Thanks for all the excellent info, James. I was able to hit the ground running when I got my KJ just from watching your channel. Appreciate it!
Keep me posted on what you think.
Love It!! Do smash burgers & show grinding, seasoning, etc 😊 Splash was Awesome!!
You NAILED that Brisket James!!!😁👍👍
Thanks so much
Another great trial. I'm a firm believer in objective data to support theory. Well done. Definitely interested in using the trimmings in a Smash burger cook.
thanks
Definitely interested in seeing how to use the trimmings. Smash burgers sounds like a great way to go.
You got it!
Great experiment and results. Testing out today but using Konnected Joe.
Have fun!
This is just awesome, James! I have a Weber Summit Kamado and a DoJoe that I knew would work with my setup from one of your other great videos. Just used the DoJoe to smoke two Beef Plate Ribs and while I haven't tasted them yet, the smell is intoxicating and out of this world - I know these will be the best thing I've done on a smoker to date. The higher airflow of clean blue smoke using this method is so much better than the traditional setup with the Summit. While not able to insert wood chunks into my firebox like you can on your KJs, I was able to slide thin chunks down the air flow holes on the DoJoe and these pieces would get caught on the upper grate ring and light right up from the hot fire below - worked like a charm. Thanks so much for your great content. Keep up the good work!
So glad this worked on the Weber too
Dude. I just figured out why I love your channel. You’re the Alton Brown of BBQ. I don’t know why I didn’t make that connection before. Such an amazing video. I have a Kamado I barely use anymore. BUT, it’s because I have an upright drum smoker I built and LOVE. Have you ever thought about adding one to your collection? The hot and fast cooking on it is insanely good. Or low and slow if that’s your jam. And I would bet, it’s airflow CFM is pretty high. I use mine with a fan temp controller. We just used it today for our families favorite wings, for New Years. With the best wing recipe Piri Piri from Steven Raichlen. You should build or buy a UDS. They are the evermans do all smoker. I have about $100 in mine. Probably $200 in todays money. Ha! I can’t imagine myself not ever having one. They are so easy to use while still cooking over live fire yet still very versatile and customizable. Love your channel and keep up the great work Alton James Brown Smoking Dad.
Best brisket ever?! Thats awesome!
Thanks
Yoder YS640. Expensive but 100% can absolutely give offset flavors. You just have to run it right. Where you would normally start a brisket at 225, run it at 185 for 3-4 hours and then increase to 225. Best brisket I’ve ever done and competes with my offset.
Thanks for all the details in this video on the whys you do things along with the close ups of the setup. I need to see if I can build this setup on my GE. I see why you switched to KJ. There is definitely a skill in using a KJ that I hope I haven't lost during my two year exit from smoking.
I think it should work on the egg with their pizza insert rings
I listen to your comparison video again the morning and got the question on how exposed is the upper lid gasket and the handle to burning up when doing briskets, ribs and chicken with a pizza setup? I thinking I need to add Al foil to protect the gasket and handle even at 350 degrees.@@SmokingDadBBQ
@@Keith80027 it’s unfortunate they didn’t copy the flat piece of metal to protect the handle
Really like that kick ash basket wood chunk option.
Me too!
Love the content and creativity as always James! Would you be able to share an image of you Meater graph?
Can’t paste a photo but dm me on instagram
Will do. Thanks!
Well, now I feel a little more inclined to get a dojoe! Great video James!
Thanks
That was the coolest part of the video a live combustion wow. 🎉
Right? The benefits of increased draw in action
I got my Kick Ash Can for my Big Joe and all I can say is -- GET ONE!!! I've used it twice and cleaned it out once. I have a really good ash vac. I pulled out the can, dumped it out, did a quick vacuum and put the can back in place. It took less than a minute.
The thing I'm really going to like is the entry point for splits. I warm up my splits all the time on the side of my wood-fired oven so that they combust quickly. I haven't considered that for my Big Joe because I didn't think I could add splits in the bottom. Without the ash drawer, they can slide in easily and then combust as your video shows. Wood chips and chunks have never really worked for me, partly because I've put them in cold.
This product and using preheated splits is going to open up a new world of smoking with the KJ. I'm still on the fence with the DoJoe...
Thank you very much for another interesting and helpful video. I would love to see a video on smash burgers.
As usual James an amazing well presented video. I love that your always chasing the dragon. I can’t wait to try this one too. My only worry is the classic 2 won’t fit a brisket with the dojo. I really wished I didn’t live across the country from you. I can smell it from here. Mmmm.
I used to fit 17lbs in my classic so can’t see why not. Just might have to use a few wood chunks to prop it up until it shrinks
Thanks for getting back to me. Your absolutely my favourite videos to watch. Your the reason I pulled the trigger on my kamado. I haven’t bought the dojo yet but it’s my next purchase. I know the briskets just fit was just wondering if the dojo shrinks the grill size slightly. Thanks again James for all your videos. I absolutely love them. I love how real they are.
Incredibly clever idea
Thanks
I have not seen your fat cap up/ft cap down video yet, but I suggest that it is dependent upon which smoker you will use for that cook. In the case of a revers flow, I believe down is correct. As some people have stated, the convection heat can be a bit much coming of the baffle plate, similar to what you just mentioned for your beef ribs. Having the fat cap down insulates the meat from this.
This is a cool video. Maybe Kamado Joe could create a new accessory based on the DoJoe where rather than a pizza slot opening there is a grate level smokestack and lower heat deflectors.
I love my kick ash can (and basket), especially for BGE where there’s no ash drawer
100%. Good point, thanks Sean
Amazing video. Who would have thought!
Now I don't have a DoJoe, but will a slow roller plus the DoJo produce a better result? Or together even fit? 🤔
Great experiment James. I hope the design team at KJ is watching. It seemed like your body was going to to an evaporative stall, in need of a wrap after that jump. LOL
Hahaha cheers
Love the content, James! Recently bought a KJ because of this channel. On the airflow readings, does the meter take into account the radically larger opening on the DoJoe compared to the tower top/exhaust vent on the other two smokers? Meaning the DoJoe might move a closer amount of air if the larger opening is accounted for. I suspect the airflow is measuring CFM per a unit area.
Hi James, thanks again for yet another great video! Can you tell me where I can find how the rub is made with the new additions?
Yeah, I'm looking for the same thing. @SmokingDadBBQ, can you please post the updated rub as you mentioned in the video? Thanks!
James, please show us if this also works on you big joe classic 1, I would love to see if the extra space in the model 3 firebox makes a difference
I’d love to see what you think of a WSM both with and without the slowroller. I believe the classic roller will fit in the WSM 18 with a gap round the edge. I don’t think the base of the big slo roller fits in the WSM 24.
I guess a WSM will require a cleaner hotter fire like the kettle Joe. I know it’s not possible for you to buy/acquire and test everything - just expressing my interest. Thank you for all the comparisons and trials you have already done. Hopefully there is enough interest in for a KJ-WSM head to head to be worthwhile.
The dive in the pool was hilariously unexpected by the way haha 😂
Haha thanks
James! Great video! Do you think you would get similar results on your pizza oven?
LOL James, James, James, you are KJ's biggest advocate for owning EVERY accessory.
I almost gave up on the dojoe early on as with pizza it can damage the gasket
Great video, James! I’m seriously considering buying the DoJoe for my Classic 3. Has anyone come up with a creative way to shut down the DoJoe, rather than letting it burn out?
Great video. I like the potato trick for measure temp. Any tips to keep my meater probes connected and accurate I do wash the probes after each cook.
I keep my base station right beside the grill to avoid any dropped signals
Looks like a great step in the right direction. I was tempted to try this, looks like I have to now. Looks great! Good stuff James. 🍻
Thanks Jake
James. Excellent work. Always enjoyable to watch your experiments. Can you please post the updated rub as you mentioned in the video? Thanks!
It’s on the website so I can make little updates and everyone will see it vs forgetting which videos text had it www.smokingdadbbq.com/blog-posts/make-your-own-rub
Thank you!@@SmokingDadBBQ
@@SmokingDadBBQ The new rub is a masterpiece! I tried the original one you did and kept modifying that (was too salty for me). I just did a brisket using the DoeJoe with your new rub and it was simply OUTSTANDING! My best yet. Thank you for continuing to experiment and innovate.
KJ should have you on a monthly retainer for all the great research you do, great results too.
I like that idea lol. Many thanks. Some work, some don’t. Proud of this one
Doesn’t really matter if they work, the research of different applications and different methods is the key. Keep up the great work.
Great video as always James! I'm curious why you didn't also use the slow roller too?
i was worried the temps under the DoJoe would exceed the new lower max rating of 350f and would potentially block the DoJoe air deflectors which are pushing air up into the back of the dome for that up and over air shape like an offset ... seems to work great without it so i think i will stick to this approach
@@SmokingDadBBQ James, thank you so much for taking the time to reply. Based on how thoughtful all of your videos are, I was sure you had a reason and was curious what it was. Really been enjoying your channel for the last six or so since I discovered it and have made my way through at least half of your back catalog. When you say new lower max temp of 350, what are you referring to? Did they reduce the temp rating for the DoJoe? I have been struggling with the decision between big Joe III and a pizza oven... You make both look so fun and tasty
Never mind you mean of the slow roller. Apologies for the confusion and thank you again
Hi James.
I tried this yesterday with my Classic Joe II. The bark and the flavor were my favorite so far on a brisket (albeit I haven’t done many briskets). The bottom was hard and overdone, the rest of it was great. Can you make any suggestions on how to overcome this? Not sure it’s simply the Classic II with the DoJoe being closer to the fire, but I had difficulty with the temp. It wanted to shoot to 300 even with using your custom DoJoe door. 😂
Any advise would be appreciated.
Thank you for all the fantastic content you provide!
Hi James, love your videos and you have me currently trying to sell my recteq and try a KJ lol. I have a question regarding this. Would you recommend getting a series 2 to save money and use the DoJoe instead of a series 3 with the increased height and slo-roller for smoking?
You should test on a Karubecue C-60. I'd love to see what you think of that smoker!
One of my hacks is sloroller with dojoe on brisket.
@smokingdadbbq Hey James! Great video-I am revisiting this video and have three questions if you could weigh in.
(1) I can’t tell if you kept the DoJoe “open” during the cook, or if you “blocked” the opening with aluminum foil. When I pause the video, I see aluminum foil blocking the opening, did you keep the DoJoe opening closed during the entire cook? Do you also keep the top vent fully closed?
(2) I also couldn’t tell what internal temperature you decided to make the foil boat. I’ve boiled / braised the bottom of a few briskets on accident trying to push through the stall, wrapping around 160°-170°F. Trying to avoid that if your suggestion is to wrap later on in the cook.
(3) I know you love adding a water pan in your double indirect method under the slow roller lid. Since you don’t have space to add a water pan, do you think it’s worth trying to Jerry-rig a set up for a water pan? My thought is it would be a lot of work to remove the DoJoe and meat to refill the water.
Thanks for this!
Cam
Awesome vids. Started thinking you were neglecting us kj folks. Btw will this setup work on the kjc3? Regarding the stacking of heat deflector and pizza stone on the dojoe?
Never. I keep a kj video a week on avg but have added a few extras to experiment with but not at the cost of KJ people / content.
You might need some wood chunks to prop up the brisket in the classic which I used to do with mine but everything else should work the same
James, great video and appreciate the out of the box thinking. I'm going to give this a try. I finally found a use for my DoJoe since I stopped using it due to purchasing a pizza oven. Do you think I can pull off the same results with two 11 lbs briskets at the same time?
on a big joe? should be fine with that size
Seeing what you do with the trim would be interesting, perhaps sausage making......hmmm.
I like it
If you ould like to have tge airflow of ofset smoker, you need an external fire box connected with some kinf of pipe to the lower air entrence of the kamado joe. That is how you can get a clean burned wood with indirect heat and a high airflow. No need for heat deflector in that case.
This looks great!
How can I get the recipe?
Had to laugh when you "overshot" right into the pool. Hope you didn't catch a cold, though.
haha then it was worth it for the laugh lol
I was wondering how you got wood splits that size to feed into ash basket from bottom vent. Do you split them yourself, or can you buy it in store in that size? Thank you
I have a Weber summit. it would be a cool business idea to create some side inserts that would create this for the summit. Interesting.
looking into it
Hey James do you think a more smokier flavour charcoal will provide a more of a offset taste?
That was a great looking brisket. Interesting video as usual.
Thanks for watching
I have a classic 3 and a DoJoe. Think I could pull off a cook? I may have to separate the packer though to get it to fit (15 lbs untrimmed).
Hi James, I finally got a chance to try this method on my big joe and it turned out my best yet! Thank you!
Afterwards I realized the slowroller easily fits under the dojoe even with the deflectors underneath the pizza stone. What are your thoughts on using it all together? 😁
I am not sure that helps as the dojoe is double indirect already and the air can only go out the slots in the rear of the dojoe so it’s not like the shape of the flow will help
I may have missed it, but what’s the then preferred? Is dojoe >than slow roller? For pulled pork, ribs as well? If we’re using the dojoe and that’s the preferred for smoking, is there a benefit to series 3 with the extra 4”? Or is the series 3 best with the slo roller? Trying to decide which to purchase, thank you for all your hard work!!🎉
Interesting experiment James. How much more fuel (charcoal / splits) did you need to add during the cooking process? I can only imagine that creating such a large opening with the Do-Joe would sacrifice a lot of the energy efficiency of the kamado
Great video, full of data to back up your “experiment “.
When I use the dojoe the charcoal consumption goes through the roof. How did you manage that? I don’t see it lasting 4:30h in my Kamado.
At 270f? It lasted just enough for this cook
I agree, on the KJ Classic 2, running double indirect at 270ish a full basket just barely lasts long enough for these long cooks - and sometimes requires me to foil wrap and finish it in the oven. I think the big joe has the advantage on the bigger basket for long cooks
Would this work with a Pork shoulder for Pulled Pork? I would think it would but wondered your thoughts- Thanks!
Can’t see why not. I’ve done pork belly and beef ribs this way and now brisket and all were good
Okay. Now I gotta get a Dojo.
Sometimes people sell them dirt cheap
I have not purchased a BigJoe yet but . . . after much research . . . I am considering if I really want to?
You can easily put $3 - 5K into one of these 24" grills, so then ask yourself, where is this money going?
Do you think you might still do a brisket on your rotisserie ? I saw that Mad Scientist did one and I was hoping you did one too so we could see your thoughts on how it turns out ! Keep up the good work !
It’s recorded. Scheduled later this month
Have this years turkey to get out first which is Thursday
Nice video, as always... but the air flow measurements raise a few questions. What area measurements do you input into the device? Comparing two grills with different size of airflow area is not easy at all. I mean, you can not just measure the air flow with a meter and not take into account the area of the total air flow. ie large area will have less air speed compared to a small area with the same air flow...
They are both big joes but not sure how else to collect the air in a more concentrated space that accurately reflects how it’s cooking.
If anything it’s more than the 4.3x improvement I measured
Hi James: interested in the Kick Ash can...do you know which size I need for my Kettle Joe?
oh shoot i dont have a kettle at home anymore so can't test. i am not sure if it would fit or not
If you don’t already own a BBQ joint you should. I’d make a trip up to Canada just to eat there. Wow.
Thanks. Sadly just a backyard thing
James, how you you manage the imperfect fit between the DoeJoe and the dome lid? I notice I have about an 1/8 inch gap right in front of the hinge and makes temp control difficult. I have the bottom vent nearly closed and the temp slowly climbs. Suggestions?
So, I used my DoJoe this weekend. I have a classic series 3, and cooked up some pulled pork. Nice flavor, good texture but it will be awhile before I use this technique again. I started with a full, not too full, basket of lump charcoal and need to refuel. The DoJoe made it easy to load additional lump.
I really enjoy your learning mindset here. I wouldn’t be half the cook without your videos.
This is great outside of the box thinking and I will give it a try with my next cook, most likely a pork butt.
Questions, with the increased airflow does that increase fuel consumption? Also, placing additional smoking wood in the ash box has never really worked for me, what’s your secret?
a pork but might render more fat so keep an eye on overflow. Yes this used nearly the basket, maybe an hour or 2 max left of burn at temp when i pulled it.
this setup was combusting splits quicker than normal. I placed them in front of the DoJoe to pre heat, and when i (more awkwardly) slide them into the can that i had installed (which has a small air gap from being flush to the bottom) as you could see in the clip they combusted into flames in seconds... i was able to slow down the burn a little when putting the bottom draft door back into place but i burnt through a bunch of pieces in 7hrs completely.
James, does this make the slo-roller obsolete???
I wonder if this method will wear out the lid seal quicker. Not sure if it's the high temp when cooking pizza or the longer duration that does it. Maybe it's worth it though 😊.
the dojoe in pizza has caused my gasket seal to come undone but at lower temps it seemed fine
It seems like a lot of work to get nearly the same results as a good offset. I have both as well, but the offset provides great smoke with ease and not all of the added products, etc. I’m sure it was great brisket!
It definitely gets a little crazy trying to make a Kamado do things it doesn’t want to do and for what is supposed to be the simple solution I agree the offset is refreshingly basic and easy to do
would like to see the burger grind
Will add it to my list
This was very interesting!! How much charcoal did you burn through vs normal use?
There was barely anything left. I removed the DoJoe once I removed the brisket to take a look and I didn’t have much more time left holding temp. Maybe an hour
@@SmokingDadBBQvery appreciative.
Do you think that the Classic III would not contain charcoal enough to sustain a cook like you did on the Big Joe ?
@@papouteraoul I think it will work but worth trying to find out
Thanks for sacrificing yourself in the stopping example (James Smoking dad for the win). 😂😂
Haha thanks Stephen
James if you are using a temp control with a fan by restricting top air vent would the fan running at high and longer improve your air flow on a Kamado Joe?
i might try it in this setup.... but in general think of a glass of water representing a kamado. if you want a certain temp like 270 and that represents the glass being half full, how you add the water doesn't change how much water the glass can hold.
Same is true with the Kamado. It's the same formula of how much energy is stored in the ceramics to how much heat can be generated without increasing the total temp.
That being said... the DoJoe moves more air so perhaps i could use a fan to control a lower temp and get more convection that what you would normally
Will this work on a Big Joe 1?
Another great video James! Do you only buy your meat from Costco or do you have a local butcher?
I do have a local butcher but the brisket at Costco is about 30% less so I often grab them from there
Do you care to share James?
@@scottrobinson4062 butcher? Jng meats
Thanks James!
Wow now i need a dojoe 😂
Now I need to find a way to get this effect for those without
@@SmokingDadBBQha! Very thoughtful of you. I actually own a Costco version of a KJ (off brand) style and it’s diameter means none of the KJ accessories fit. So tempting to to dive in to the KJ brand just for available cool stuff like you are showing here.
Are you using a Kick Ash Can on the bottom of your Kamado? Is that better than the normal ash drawer? And what size did you get for the Big Joe? Dont think I’ve seen a video from you on it
I installed my regular ash system 6 months ago on my series 1 and have been doing a test in advance of a video
Question, what's the airflow measurement on the Echo? How does that compare with Huron?
i melted my air flow fan before i could test more lol.. ive ordered a replacement but as i was testing the echo and huron looked the same
James , I only have the JR and I was given a 14 lb brisket do you think I can do it ? I plan on humping the middle up so it fits , thoughts please
czcams.com/video/-18-3HXMftE/video.htmlsi=UrYa3-XSwsqK_6tG
Ill preface this by saying im new to the KJ community and have only had two cooks on my KJ Big Joe 3. When i saw this video I was all in on the technique and decided to try it out. The first red flag for me though was that the instructions that come with DOJO show that with the bottom vent open to one finger and top closed the expected dome temp will be 450 degrees, much higher than the 275 that i was shooting for. But I tried it anyway. I was never able to get below 300 degrees and most of the time it hovered at 310. This was keeping the bottom vent completely shut. This made me concerned about the convection I was getting in the unit vs trying the slow roller that came with the KG big joe. The cook went much faster than i expected with a 15 lb trimmed up brisket about six hours. I didnt get the smoke ring i was expecting but I typically cook with cherry wood and I only had peach available. I also didnt get my fat to render as good as James did in his video. Overall, even though there could be 4 times the airflow using the dojo, considering you have to keep the bottom vent shut to keep the temp down, im skeptical about improved airflow compared with the slow roller. I have the utmost respect for James and I learn a ton from him. However, Im skeptical about this technique if youre going for low and slow. If youre in the hot and fast camp this is probably a great weapon in your arsenal. I think its important to keep an open mind and be fearless in the kitchen so I enjoy these types of experiments. Thank you James for the inspiration!
It’s definitely tricky to keep temps down. This was around 300 and also much faster as well.
I tried to go lower with my pastrami and using the FireBoard fan but it also couldn’t get below 300
I just have a charbroil kommander, no dojo unit. Would just having the lid slightly open and have top vent closed help airflow better ?
That’s an interesting idea, let me think about how to test it… the big green egg pizza insert rings might be a less expensive option
@@SmokingDadBBQ I was thinking just putting g a little shim in front just so it won't totally close
I saw the Apple watch with that band .... Wow! It made me want to switch back to an iPhone so I can purchase the Apple Watch and add that sharp looking band.
Its definitely a step up in overall look for digital watches
@@SmokingDadBBQ By the way, I tried your Fogo link ... Apparently, Fogo doesn't ship to Canada. 🤷🏻♂
@@bremnet1812 nope. I also get from disksons bbq shipped to home
@@SmokingDadBBQ Excellent! Thanks for the lead.
It looks great but I’m wondering, if the dojoe gets used a lot, what is the impact on the gasket?
I think at brisket temps that wouldn't be much of an issue. I think it's only the +500^F for pizza's where it degrades.
thats my theory as well
I am not a brisket fan would like to see you do ribs the same way ?
This was earlier attempts as I was refining it czcams.com/video/aOSmPPjKeXE/video.htmlsi=mFPVRLUTFVUkMk1c
Does the aeronometer take into account the area of the exhaust? If it does not, the doe joe is probably flowing even more given its massive increase in area vs the control tower top.
No it only measures the spot so good point that if it was concentrated like the offset that it might be better
I'm assuming the anemometer calculates CFM from the measured velocity of the spinning propellor and the area of the propellor enclosure. If the anemometer doesn't already do it, you could back out the measured velocity. Then measure the open area of the dojoe and offset chimney to get total CFM of each.
@@Real_PK good idea
@@Real_PK bingo, that was my thought too
Where did you purchase this brisket from? I can never find brisket with a flat that thick.
Costco
I closely followed this on my Classic III, and it turned out terrible. A full basket of Fogo ran out at 4hrs, the temp was very tough to control, and the 14.5lb brisket took much longer than expected. I believe that on a windy day, the large temp swings (as shown many my FireBoard meter on the grate) caused havoc on the cook. Ends of the brisket also were way overdone due to the proximity of the vents in the DoJoe. This process may work on larger BigJoe, but I had a very negative experience.
I know smashburgers are a big standard when you have a lot to grind, but how about something different like a smoked meatloaf or smoked lasagna?
Nice 👍
What vacuum sealer are you using in this video?
Got it at Costco so not sure the model