The Goldens’ Cast Iron Kamado Promises Kamado Efficiency Thanks to its 460lbs of USA Cast Iron… BUT Is that always a good thing? Brisket can tell you a LOT about how efficient a grill is & how clean it smokes, so as part of finding out what tweaks might help (if needed) with smoke performance I am cooking my first brisket on the Goldens’ Cast Iron Kamado.
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Is that masterbuilt still considered a gravity fed? Is it their replacement for their old 560?
Do you know what pan height works with Kamado Joe Classic II and the slow roller. Smokeware has a 1 3/8” height pan and kick ass pan is 1 5/8” with feet according to the email I received back from Kick Ass. Of course I would prefer the pan with feet but is 1 5/8” too high?
If you ever get a chance, I would love to see some reviews and comparisons of a UDS.
In my previous education in thermodynamics, I remember reading somewhere that heat will clean smoke to a point that it'll remove "impurities". So having the wood underneath the charcoal might be cleaning the smoke too good. Just some brain droppings on my part
Thanks for doing this video as it comes out the box. I bet your fixes from past cooking improvements will help improve the flavor. Hands down, it is very hard to beat a wood fire smoke to cook with. Nice to know about the new kick ash pan too. See you next time. Thanks Sarah for doing the taste test.
I always love your method and product comparisons. Thanks for another!
Every now and then I like to leave a comment hoping you’ll do a Smokey Mountain one day. Would love to see you use a slo roller in the WSM as one of the comparisons too. I have a WSM but don’t know if I’m missing out compared to the KJ.
Your homemade beef tallow. What do you store it in?
You should try a UDS. Super efficient. They shine at cooking hot n fast but can cook low n slow. Great wings! Brisket/pork butt in 5-6 hours. Makes it hard to use my Kamado.
Nice comparison. I appreciate the tip about the ratio between the flat and the point. Great video as usual, James.
Incredible level of detail as in every other video. By the way, are you a scientist?
dude you do not need a tape or a thermometer to cook your food
That's crazy. My Goldens uses way more charcoal for a brisket. I do use your double deflection method though
I use my shop vac to clean the ash out of my KJr. Works great & no mess. This was EXCELLENT test. I don't do a lot of brisket's (about 2/yr) but this last Summer I did one on my KJr vs my WSM. I thought maybe because it was the first time I had the heat or charcoal not quite right; but I didn't think it tasted nearly as good as when I use my WSM. So, just maybe its the differences in the cookers (?).
I buy my briskets at Costco. Can’t beat prime for $3.99/lb. I then separate the point and flat (young boys don’t like the fattier point) and I smoke the flat, and grind the point to make brisket burgers!
Any chance we'll see you ever use a blaze cast aluminum kamado?
Cool experiment – but even cooler note about the ratio between flat and point! Why didn't I think of that?
When will you revisit the summit kamado for a final review?
Similar to your wife, I do not like a lot of smoke. Does she still like what you cook on the offset rigs as much as the Kamado Joe cooks?
Please bring back the Weber Kamado!
I would recommend starting with chunks on top of the charcoal instead of submerged by it. I would also say go with a lower temp for more smoke, but change one thing at a time.
Can you send some brisket this way?
How many people are going to use the masterbuilt with wood splits in the dead of winter?
Melinda's black truffle hot sauce at walmart
Thank you for another great video!
When i started to watch i said to my self the MB wil come out on top. And i wasnt suprised, also love the tip with the ratio betwee the flat and the point.
Just an idea for resting a brisket. I see some are resting briskets in ovens or smokers at 150 for 10 hours or more. What if you let it rest in a vacuum sealed bag in a sous vide bath?
Hey! Did you ever try using a shop vac with a bag installed to remove ash? We did that at my restaurant and made cleaning so much easier.
Hope to see more on the Weber kamado. I have now implemented by custom metal working a double indirect on my Weber Kamado. Theory states it will reduce the radiant energy by almost 50% and my charcoal usage has gone up which makes sense for the same cook…. Greetings from ottawa
Amazing how little of the coals have burned to ashes. I'd take the cheaper grill that can produce better smoke flavor. It seems like the designers of many grills, including pellet grill manufacturers, prioritize efficiency over smoke flavor.
This confirms my suspicion that smoke rings mean absolutely nothing. Thanks for another great video!
Great video.
So to turn out true bbq flavours we cant use our kamados 😢?
How is the MB auto ignite performing so far in the cold?
Woof Woof Thumbs Up 👍🏾 Everyone
What size was that kick ass pan, the 14 or the 18 inch? Is the 14 inch big enough to cover brisket or ribs ? .. greeting from ottawa
Cook quality aside (for now) … I have nothing but love for the build quality. Talk about an heirloom cooker! I also love cast iron so this pure grilling beauty to me.
Does it fit the kettle joe?
Hey James, Is the Kick Ash drip pan on the market now? Just this week I bought the low profile Smoke Ware drip pan. I like the fact Kick Ash has feet.
Great video James! Love ur passion for BBQ and always trying to improve tricks and techniques