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Do all brands have a flavour? What if you want to taste the flavour of seasoning you prepared?? It a brand you bought and usually use when bbqinh on a gas grill?

I don't know if I'm correct .. That you must use flavored pellets?? Or are there 'flourishes '.. do you can choose to taste the seasoning you prefer???

Fired up to hear you'll have some more KK content coming!

I KNEW that wasn't going to be enough charcoal.. I don't care what brand it is... Nice pork though !

How does the pellet tube affect the temp in the grill? Does it make the grill run hotter? Does it prevent the burner from running as much or possibly go out because the controller is not calling for more pellets?

It sounds like you are two tumbers in before you started your video.

Question about the degreasers. Is the reason for the two different kinds of degreaser would you use one for interior and is the milder one more for use on the exterior surface? Thanks

I have a classic 1 and i found if i go to 900 degrees it kills the gasket. I do my pizza max 600 degrees

Looks amazing

SEE? That's what I'm talking about!!! All these different rubs, with 10's of spices, or more... it's like a chemistry experiment. I don't want a chemistry experiment with my BBQ. What's the point of smoking if you're going to cover it up with an exotic rub or something. Just use coarse salt and ground black pepper!! Smoking is to pay honor to the meat. The smoke flavor IS the compliment to the natural flavor of the meat. Not some big rub with multiple flavors that all clash, and destroy the flavor of the meat and the smoke. Good on ya for turning to basics.

Best what not to do video ever! Thank you for the information. Well done!

I dont use a tube. I run at a lower temp for the first 2-4 hours and then crank the temp to finish. My 640 makes nice clean smoke at 180-200°.

Perfect timing on the video, Jake! Throwing on a butt this weekend and now I'm debating on whether to do it on the pellet or the KJ. Might just have to do 2 and compare them. As always, appreciate the tips.

When cooking a brisket with a temp probe in the brisket where is the proper place to insert the probe? I am talking about one in the whole cook.

I have been having good success using wood pellets on my charcoal grill for smoke. Another pellet use on non pellet grills is that it can get your fire hot as hell really fast. I like the Jim beam pellets. I never spend more than 10$ on a bag of pellets. It’s a great supplement to your charcoal. 👍👍👍 but pellets work great for smoke and they are cheap. You want them to smoke good put them a little away from the hot fire. They won’t smoke if they are on fire flaming. If they get going too hot and are not smoking then lock the grill down air tight till the flames go out and then open her back to smaller setting. You can tell if they are flaming or not based on how much smoke is coming out the vent. No smoke either means your fire is out, your smoke source is all burned up, or your fire is flaming up tall. You want good smoke rolling slow and steady.

Surprised you even felt you needed any water in there. Once I got my KK I quit using water when I cook pork butts. However, to contradict myself I do find when I do more pork like when I have the KK42 loaded up with 12 butts, the results are actually even better, so maybe I'll start putting a little water when I'm doing a smaller qty. You got fantastic bark on the main grate, but another thing I have found on the KK is that it is even better on the upper grate. So when I'm only doing 1-6 butts on my KK42, I use the upper grate rather than the main grate. You might find your results are slightly better on the upper grate. Not a huge difference but it is noticeable. And it's due to how that refractory cement in the dome radiates heat. The closer you are to it the better (you can really notice it with spatchcock chicken skin). I also noticed you didn't put down foil on your lower grate. With your fire so far over to the side it was plenty indirect enough, no need. Great cook, great results. Thanks for sharing. One other comment - you may be a purist and only want to do it with the vents but I love using a controller b/c I really never have to touch anything in the KK. Can literally walk away and come back when the pork is at 200. If I am not wrapping I literally never even open the thing for 12-15 hours at 225. I use the Thermoworks Smoke X2 with Billows.

I’ve got one it’s perfect. And too expensive.

What do you do with everything you cook? It seems like you either have a family of 10, eat the same thing for the full week or share to the whole town to eat everything you end up doing. Just curious since I normally want to do this big brisket or pulled pork and don't have the amount of people needed.

You don't want to do a deep clean in your smoker.. you want your smoker seasoned. I don't want my smoker to smell like a cleaner solution. But yes, light maintenance is important but that's it.

Great to see the KK back in the limelight ! Great video !

I'm really liking the Komodo Kamado content. I don't own one of these grills, but I hope to someday. Excellent video as always!

That kk is a work of art.

What a beast! Nice cook!

Hey Jake, great video. Can we have a new brisket video next?

I watched this with my wife. She said yes to the pork. But it was a solid no when I mentioned the KK.

How do you grill without adding smoke flavor??

Great to see the KK back in action. I’d love to see some deserts done on the KK. And also the comparisons with the Cold Smoke Generator vs wood on the coals with steaks or other meat cooks.

Something no one mentioned about smokers and kettle grills that use charcoal... You NEED a large property.... So the smoke doesn't annoy neighbors E.g. Turn home? Bad idea. Detached home? Better have a100ft wide lot... Meaning you have a have estate home about 70 to 90ft wide. ... Is it??

But do you prefer the taste on your offset or kamado?

All eyes on that big butt on KK. (Kim Kardashian)

Jake, you need yourself a griddle. I’m making smash burgers better than anything I can get out.

Komodo Kamado Rocks. Pork butt was Great.

Man, you could feed the whole neighborhood with that pork! Nice job!

Very nice. Love this. Cheers 🥂🍻

Jake glad to see the KK back in action. How long do you let the KK stabilize when you first start the fire? another words do you let it heat soak.

What are the differences in taste between cooking a pork butt on the KK vs KJ? Can you tell the difference on a cut of meat like this? If so how does it manifest (better bark, smoke, etc.) I’m interested in spending the extra money for the KK if it genuinely produces better food. I watched your comparison video and it gave a me good idea on the physical differences, appreciate all that you do!

Good stuff. I stole the Meat Church hack of wrapping in a disposable half pan, so that when I pull it I can dredge it through its own jus. Delicious. So FOGO Super Premium will last 8 hours? That’s what I use.

Love the shirt

I don't have this figured out yet. I think I overcook because when the CampChef temperature readings are 203, my instant says 208, yet the brisket is rubbery, not falling apart. I'd prefer falling apart.

Huh, I started with skin-on bone-in thighs and then St. Louis ribs in order to learn, so I'm not too far off! Didn't even think of burgers. Hmmmmm......

Then you want a challenge??? Check out those mad skills and maybe impress some folks??? Smoked turkey. Standing up with that tower rack stuffed up it's behind, OR spatchcocked. Once I figured it out, I three times took a deep fried turkey and a smoked turkey to a big family event. All three times I brought home leftover deep fried turkey, but none of the smoked ones! Plus just to show off one Thanksgiving, I carved the bird . . . with a plastic knife, just to show that I could! Slow start, do NOT stuff it with anything, smoke that separately. Once it gets some smoke, go to the standard 325 TurkeyTemp, and make sure that the breast gets to 160 before resting, you're shooting to barely pass 165. The dark meat MUST be done to 170 or a bit more, or it's not very pleasing, a lot more connective tissue to render; however it's a lot more forgiving. But with both standing and spatchcocked both naturally do this, and it's pretty easy to shield the breast for a small amount of time right AFTER smoke when you bring the heat up.

A couple of things. As far as rub, you could get it on there and let it soak in, wipe off and re-apply lighter when it's time to cook. I believe beef should stand on its own, only with things that enhance beef flavor; salt, pepper, maybe garlic and perhaps a touch of rosemary. Poultry, well, poultry seasoning has been popular for decades for a reason, but you can do a lot more. Pork - you can go crazy on, make it hot, sweet, spicy; go ahead and use some stuff with sugar content, maybe some citrus or pineapple; oriental, latin, whatever, have a ball. Here's one: quit using binders. I've never seen the need for one and never once had the rub fall off. 40 years of not using it. It dilutes where the smoke gets to, absorbs a lot if it itself, and acts as a smoke shield. Especially oil-based ones; a shield. Mayo comes to mind; a colloidal suspension of chemically rotted eggs and oil! Water based to me would be better; wet meat absorbs smoke, right? But come on: a"I use mustard." b"I don't like that taste on meat." a"Well, you can't taste it." b"Well why in the heck did you put it on there then???" And unless you use a very very thin coat, yes, you can taste it!!! That should get some reaction!

Great research, very well done, BUT. Where are the results on AROMA, TASTE and FLAVOR???????? I thought that was the whole point. Even the aroma of the smoke. I'm not so sure that how much smoke you can see directly correlates to those parameters in the food, which is really what matters. OR if there is a good comparison of those, if you folks could kindly point that out, I'd appreciate seeing what you've found. Thank you.

I've tried to smoke chicken legs for 15 years without success. I've never come close to crisping up the skin. I always peel it off before I eat them. Your video said "crispy skin" but the video showed a pretty "pliable & rubbery" rub.

Thank you so much for this video. I have to say, this has the best production value of any one-man show I have ever seen. I would love to know your setup, I assume you have a nice PTZ. Your zooms and pulls were very slick. I guess you have a phone or tablet to control them. Very nice. I did learn some stuff about smoking which I am new to. I do know a lot about video production and you are doing great at that as well.

My oven runs too hot so I got a 1000-watt hot plate ( metal), took off rubber feet, and plastic knob. Put in the bottom of a turned off oven, shut the oven door and at number 2 on the heat control of the hotplate, and it held 150 perfectly

For me on my Kamado big joe III I set it at 600 F, and parchment paper, takes little longer to cook, but comes out perfect, I remove parchment paper in 3 min and keep it for another 5 min. Regarding setup, I use accessory grill grade that came with mine, put moon stones on the bottom and pizza stone on raised grill accessory.

This is super helpful. I screen shot the different setting and when I cook for example, some tomahawk steaks, they are widely different in thickness. I use this all the time to chose location and it has really helped!

PBW cant be used on the grill plates? But it can be used on standard grill grates? Is that correct?