How to Cook Low & Slow on a Ceramic Grill
Chef Tom walks us through how to cook Low & Slow on a Kamado Joe Classic III. Using the SlōRoller Hyperbolic Insert, plus tips on how to build a fire, and reach your targeted temperature.
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My Big Steel Keg has been a thorn in my side since I got it. I think I'll give it a try again after watching this. I haven't used it in over a year now. Even with a CyberQ I could never get the temps steady. Seeing how you lay out the lump makes me wonder/hopeful that it may have been my problem. I always just chucked it in and never left a spot for it to have a good air flow.
Is this a tutorial or a Komado Joe commercial?
Lol this was one giant commerical for a Kamado Joe. Hey you need this accessory, and then you need this accessory! Didn't even talk about wind trouble too.
Offset junkie here but I can appreciate the ceramics. Thanks to ATBBQ crew for all your work and sharing your knowledge Chef Tom. You have really helped my game!
Next do the george foreman
Great video as always! Can we get a smoking comparison to the Yoder smoker pellet grills? I don’t think there is a video on the net on that one yet. Maybe a few different cooks comparing the two. My friend and I are both trying to decide between those.
I dont know how but there wasnt even any meat in this video and I still got hungry.
Why/how are your deflector plates and fire box so clean?
My joe blows through fuel. It kills me to refill in the middle of cooks
I would like to see a video of the fireboard 2 drive on the kamado joe…
Great video! Would love it if you could do the same for a Weber kettle
This is great! These ceramics look nice but I would love to see you cook on a Hasty Bake! I know they are a little lesser known smokers but they are so versatile and such innovative machines, I feel like you could do and teach a lot with them. Thanks so much for your content!
Bury your wood. Put it down first. Under the coals. Gets it burning hotter and cleaner. I use one longer (roughly 10”) chunk/split log. Burried under the coals. Just my 2 cents. Try it out.
Fantastic tutorial! This is the kind of vids we need! How long would the amount of charcoal you inserted last at that rate? And how do you top up while meat is cooking? Thanks in advance
I just gave away my Yoder YS640s (bought from ATBBQ) and I’m replacing it with a Kamado Joe Big Joe. I’m really looking forward to it.
I don't know why I'm glad I know this now