How To Keep Your Kamado SAFE In Winter! Today I will show you how to overcome common winter and cold weather Kamado issues like a frozen shut dome or vent cap as well as tweaks to starting up and shutting down your Kamado in the cold winter weather that will help keep your Kamado safe to use year round!
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Take control of your Kamado Joe with My Vent Setting Guide
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► Recommended setup for best results on Jr & Series 1, 2 ,3 Classic / Big Joe)
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FREE resources on www.smokingdadbbq.com
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Chapters
00:00 – FIX common winter Kamado issues
04:12 – Firing up cold cermaic Kamado’s
06:45 – Wet or frozen heat deflectors
08:30 – Fun cooks to try on your Kamado in the cold weather
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Avoid Winter MISTAKES... Cold Weather Kamado Grilling & Smoking Tips!
27 Comments
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James, cant you experiment with cooking a whole piglet on the joetisserie? It would make for a good backyard party theme. Thanks for the content!
Awesome video as always.
So where can I find this over the top chili recipe, looks and sounds awesome
Hi James, very glad that you went back to talking about Komodo drills. Keep coming up with the things what to do with the Camaro and recipes for the Camaro. Thank you again.
Perfect timing, Greeting to all from Norway! 🙂
This will be saved (along with several other of your videos…) for when I get my Primo XL in the spring… thanks James 👍🏼👍🏼
I did two pork butt roast yesterday (low & slow) on my Joe up here in Ottawa yesterday ( -21 with wind chill)… everything worked great except my meat thermometer base unit that needs to sit outside the dome froze up. Time to invest in a Meator Set 👍…at least that’s what I’ll tell my wife
The colder the weather, the higher the air density which means more oxygen gets consumed in your fire. As a result, you'll likely burn more charcoal but your grill will rip hot pretty quickly. This is why gas and coal fired power plants run more efficiently in winter. Cold air, more efficient combustion, more steam, more electricity.
Great video as usual James. Would be great to hear tour thougys on winter accessories. Specifically in thermometer/probes. I'm interested in getting a meater pro blick, but anxious about connectivity and battery life in winter.
BTW, is meater still the king in your opinion? Last video in the subject is 1 year old.
Man you guys have some cold weather in Canada. Here in Sydney Australia its summer and it’s 40c outside. That’s over 100 in the old scale.
And here we see the reasons why people buy a steel kamado. "No fuss, until it rusts."
When did you get a BGE ?
Upgrading to nomex gasket from the factory felt helps with freezing issues. Had mine for 11 years in all weather on patio.👍
Just fired mine up on new years. -20c here. Worked fantastic. Took a bit more fuel is all I found. Thanks for all the great videos. I owe all my cooks to you.
Love watching your videos James, I’ve learnt a heap of tricks for my BJ1 and LJ.
@smoking Dad BBQ, when you use your Grill Gun, how long are you lighting coals before you're happy with the amount of coals that have lit/turned gray? I use a Harbor Freight weed torch (same thing, just not as fancy) and I typically torch the coal for 1-2 mins steady. Curious if you do something differently. Thanks for the awesome content as always!
MY KJ is 24/7 365 in Western PA.
Your videos are the best. Yesterday we went and finally got our classic 3 and we are excited to be using it. So far its not even been outside as we but it all together inside plus its -10 degrees Celsius here in nova scotia so i don't feel like BBQing lol. I wanna send a belated Merry Christmas and a happy new your to you and your family and i hope you guys had wonderful holidays. Again thanks for all the videos you do, it surely does help that's for sure 😉👍
Lot of good points in this video. I do store my Lg Green Egg outside year around in Colorado with a cover on it all the time when not cooking. I have used my egg in snow storms along with below 0F to cook briskets, butts and steaks. The trick I found with cooling off the egg is to remove the cast iron daisy wheel and place it on my grates and replace it with Smokeware's chimney cap with the flat plate insert. Even if it is snowing, I let the egg come down in temp till I can hold my hand on the dome and then place the green cover over the egg. The remaining heat of the egg evaporates any moisture under the cover and in the morning I remove the cover to let the sun in. I never had any problems with my egg in the 15 years I been using her.
I did a cold smoke of salmon and cream cheese on Dec 7th using a smoke tube and pellets that turned out wonderful on Dec 24th dinner. I going to have do this again before spring and keep it for this spring and summer.
Hi James,
Could you please review one of the Vision grills line up?
Or if you're willing to travel to Pittsburgh, Pennsylvania we could make a collab on it. Would love to learn from you to make a brisket.
Good info.Basic common sense goes a long ways here. I use my KJ jr & WSM year round regardless of weather. A pitcher of room temp water will melt / unstick the top half and chimney's. I've never had an issue breaking one until I dropped one on the blacktop. Anxiously awaiting the answer (video) of your cure for WSM in cold weather.
I doubt I could keep temperature on my smoker where I live. Routinely gets down to -40C in winters here. I just pray for spring.
Great tips, James!
That’s for the tips! I’ve noticed my x-ring has a little rust forming despite fairly regular use (1-2 a week). Do you have advice for how to deal with that? I’m thinking it’s the extra moisture. I keep it covered, but like you said: sometimes you finish a cook and wait to cover until the next morning.
Thanks for the advice, I'm about to smoke a beef roast in -11C.
For the mold issue with a grill cover – through some trial and error I think I've found a solution. After your cook, crank the heat above 500 for 5-10 minutes, then shut all vents and let it cool down completely. This should help kill a majority of viable spores in the grill. The next day, before you put your grill cover on, open the top and bottom vents ~25% to promote airflow and decrease condensation. With this method I haven't had mold even through prolonged storage outside during wet season.
Get a broil king keg 🙂
I live in San Diego, California. I have no idea why I watched this video but I can remember a couple years back. It was so cold. I had to put on a long sleeve shirt to finish the BBQ🤭