Perfectly Smoked Brisket On The Golden’s Kamado | Grill Review | Ballistic BBQ

thank you for stopping by ballistic BBQon this video I’m going to be doing aquick review the goldens cast-iron kamatoh it’s cast-iron stoked about thisthing they’re going to put it to thetest by cooking a really beautiful USDAprime brisket let’s get going the firstthing I’m going to do is answer aquestion I know will be fast if I forgetto mention it and that is where’s thisthing made it is made right here in theUS and the really cool thing is all ofthe raw materials that went into makingthis were produced here in the US sothis is made in America boys and girlslet’s get to reviewing it so as it saysin the title and as I mentioned in theopening this thing is made of cast ironthe cooker is made of cast iron and thisthing is a beastso the cooker alone weighs 334 poundsand with the cartit’s 460 pounds I begin just solid steelI mean I could set on this thing it’scrazy strong like overbuilt and I loveit so this one here was upgraded to thestainless steel shelves and standard astainless steel lower damper again veryheavy duty it’s not flimsy like some ofthe ceramic cookers I’ve cooked on allof the stainless steel is aircraft-grade304 has a stainless steel tell truethermometer and it ranges from 150 allthe way up to 7 or 50 degrees Fahrenheitlid damper is a very basic steel damperbut it’s very firm so it’s going to holdits position when you open and closethis lid this entire cooker is powdercoated with a heat and weather resistantpowder coating and it’s it’s got areally nice look to it I mean it’s itlooks classy so I mentioned I have thestainless steel shelves and again thethe standard material is that Trek’smaterial these things are huge 21 and aquarter inches I think both sides yeah21 and a quarter inches on each shelf Imean this is huge so this entire card ismade of square tubing and it’s weldedpowder-coated and again extremelyextremely strong the cooker itself comesbolted to this cart and the only thingyou need to do as far as assembling thisis put these shelves on and basicallythe way the shelves are set up is theyjust plug into the square tubing with atotal of 8 stainless steel bolts andafter getting this off the pallet andunwrapping you know the plasticprotecting wrapper it took maybe 10minutes to assemble this which isunheard of I own three ceramic Komodosand a little bit more than 15 minutes ofwork and definitely a two-person job foreach one of those this thing was veryeasy to put together as far as movingthis around I mean one person easily doit I love history and whenever I govisit another town another state I lovegoing to eat it historic spots placethat are significant historically andagain this thing just screams of historyand you can feel the the family ownersof this the generations of family thathave owned this company one of thethings that was pointed out to me that Ijust think is so cool are the wheels andthese wheels aren’t purpose-built forthis cooker these are actual pulleysthat they’ve been making for generationsyou know for I don’t know farmingequipment or whatever that they addedthis you know a nice band to turn itinto a wheel and again it just again thefamily element kind of comes out when Ilook at those I mean it’s just more thanjust a cookerlet’s look get into the guts so theseare the two tiered cast-iron cookinggrates and first of all this thing iscool so I’m asking you guys have youever seen a fire box on a Kamado likethis this is humongousall cast-iron one piece again built tolast so when I say two-tiered obviouslyit has these legs here so you get downand dirty get close to this if you wantsome you know hotter direct grillingthen again you have set up zones herenow of course if you’re going to do thelow and slow you need to have adiffusing plate this is what they’recalling a searing plate but it acts as adiffuser as well cool thing is again youcan go low and slow with a steak thenpop open the dampers let this thing getcharged and you can finish it off with anice sear so here’s what I’m picturinglet’s set up like this going low andslow right here then when I’m done pullit off let it while the steaks restingthis thing’s coming up the tip and thenfishing off with a nice sear one of thenice accessories that Golden’s offers isa firebox divider very simple has legswhich I like move it around this way youcan set up true to zone cooking then ofcourse you can also add on to createmulti-level cooking I begin again verywell-thought-out cooker now I think oneof the most important things to thiscooker I mean feature wise is this hingewell the hinge first of all look at thismonster spring I mean this thing isridiculous but it makes opening andclosing this thing easy as pie I meanit’s my wife is very petite and tiny andshe can open and close it with nohassles at all but this hinge isactually integrated into the cookeritself you’ll notice there’s no bandsjust watch this very easily closes veryeasily opens so I think anyone who hasowned or owns a ceramic cooker ceramicKamat oh they’ll get the significance ofnot having a band on the lid hereeventually in time that steel stretchesthe lid will misalign I mean it becomesa hassle you’ll lose that nice seal thisthing it will never happen – I mean thisagain it’s a monster and one of thethings I like is they have this kind ofa well I’m gonna call it a motto justI’ve heard it a few times and talkingthese guys this is built to last andit’s going to be something that yourkids are going to be fighting over afteryou pass and their kids are going to befighting over did they pass it it’sgoing to be passed through thegenerations and yeah the thought of alot of my grandkids cooking on this whenI eventually have them knock on wood myson’s only really turned 17 we turn 17in a few days so knock on wood not agrand grandfather yeah but anyway thethought of my grandkids eventuallycooking on one of my cookers iskind of a nice thought anyway all thesecool features don’t mean a thing if thisthing doesn’t cook what I’m going to donow is turn off all the cameras I’mgoing to play around with it to kind oflearn the personality this cooker to seehow it reacts to damper adjustments cookup some chicken off-camera when you seeme next we’re going to be cooking up anice it’s just under 13 pound USDA primebrisket see you guys in a bitoh it’ll be tomorrow see you tomorrowgood morning I have that cast ironKamado fired up we’re running at 250degrees Fahrenheit burning a little bitof pecan wood and I’m burning lumpcharcoal actually Golden’s has their ownlump charcoal and I’m using that Imessed around with this thing last nightI cooked chicken made a whole bunch ofchicken thighs after we were done eatingI was fiddling around with the thedampers just kind of bringing thetemperature up and down seeing howeasily this thing controls controls veryeasily breeze very clean you can seevery transparent blue smoke here I gotit locked in at 250 degrees and burnedit for several hours up until I went tobed so I’ve already got a lot ofconfidence in this if you are familiarwith comodo cooking at all this is noproblem kind of transitioning into thisI mean it’s it’s the same as a ceramicso let’s get this brisket on so as Itold you 12 pound brisket and I seasonedthis with my buddy jason ganahl the rubas in any Quemado you want to make sureyou burp it before you just you don’tjust slam it open we’re going to go fatcap up on this cookso one of the things I did when I wasmessing with this thing last night whenI was experimenting and you know gettingto know my new cooker I took a big oldpotato and I cut one of the ends off ofit so it would stand you know up like atower I guess took four temperatureprobes and stuck them through the potatoso I was able set the potato in thecenter of the grate here I was able tomeasure it at different different levelsstarting out at great level going uptypical with Komodos when you’re cookingyou know with that diffuser in thatheats coming up and then convecting downso usually a well all the kobato’s Ihave you’re always going to have hotterair coming down then then from frombelow so I’m going fat cap up to protectthat brisket from the higher heat comingdown from aboveif the hotter zone was from below I’dhave it fat cap down anyway what I’mgoing to do now is just let this thingroll check it in a few hours and justmake sure I’m adding a good tip like Isaid this thing’s already locked in I’mnot worried about having to make anydamper adjustments once this thingdevelops a really nice bark we’re goingto wrap this we’re going to wrap it inbutcher paper today so we’re coming upon four hours wanted to give you guys apeek this with gorgeous bark a littlebit of puddling there normally I wouldhave liked have placed it you know apiece of like the little chunk of woodunderneath to kind of help but bow but Iforgot that was the trick I learned fromHarry Sue was a great trick anyway we’rejust gonna let it rock let me see holdon this cooker has been rolling steady Ihaven’t had to do any adjustments on itat all I’m probably looking at another30 maybe 40 minutes the bark is startingto set up really nicely and once it setsI’ll be wrapping it up in some pinkbutcher paper here we were right aboutfive hours and bark has said it’slooking really goodso we’re going to go ahead and[Applause][Applause]all right so we’re just going to gountil it’s tender now and it’s actuallyfeeling pretty darn close so I don’tthink we’ll have too much longer to goso I was on the phone a little while agotalking to Justin over a babyback maniactelling them man these shelves are sostrong a bitch I can set on them I’llbet you they can bear my weight I’venever done this on a kimono beforeanyway so it’s been about eight hoursnow just checked the brisket fortenderness and it is tender tender asall get-out so I’m going to go ahead andpull it what I’m going to do itobviously the lighting here sucks rightnow the Sun is right over me I’m goingto try to get the brisket in an areawhere I can show you what it’s lookinglike and how tender it is so stand byfor thatbut you can see how flexi this thing isit is tinder all right let me get thisthing situated so you guys can see it soyou can see there’s a hole right hereand a hole right there and a point inthe flat that I was using to poke theprobe in it’s me first of all look atthatjiggle-jiggle-jiggle let’s be jellycause Jam don’t shake that way all rightso probe I I wasn’t checking temperatureoh I mean yeah it’s done Wowso what I’m going to do now is I’m goingto rewrap that in foil I’m gonna let itkind of vent off a little bitre wrap it in foil let it rest probablya good hour so until the Sun kind ofgets a little bit more cooperative withme then we’ll make some slices give youguys a try see in a bithey guys this is the first for me so letme tell you what’s going on here Iwrapped the video up last night set upeverything my cutting board slice thebrisket tried the brisket but there wasa commotion going on a very loudcommotion in my neighborhood and Ihonestly tried to fight through it I washoping my microphones wouldn’t pick itup microphone picked it up it was alsovery distracting for me so I was notaltogether there a littleATD going on so it was just again didn’tcome off the way I wanted it to so Ifelt motivated to kind of reshoot thevery ending because you know honestlythis isn’t really like a briskettutorial cook video it’s more of areview of the cooker that Golden’scast-iron Kamat oh so we’re going totalk about that you’re going to seeplenty of footage of the brisket soyou’ll see what it looked likefirst of all cooking on this thing wasvery easyif you have any experience at allcookingon a ceramic no problems the transitionfrom the ceramic to this I mean therewas really no learning curve it behavedvery much like any of the ceramics I’vecooked on I know I’ll get a questionprobably how as far as fuel consumptionit was amazing as far as the fuelconsumption it wasn’t eating a lot ofcharcoal and it maintained thetemperature extremely steady I mean likeridiculously steady in fact I went aheadand left the temperature probe runningso I could monitor it remotelyhe excused me after I was done with thevideo instead of shutting down thedampers and everything like normally Iwould so I would preserve some lump foranother cook I wanted to let it run andright up until I went to bed it wasrunning it 250 right now where it it waslit 27 hours ago and it’s 150 degrees inthat cooker so it’s still it’s still hotyou know which is pretty amazingso very pleased with that the brisketcame out very very moist very verytender that that cooker is very it’s avery moist environment in there neverhad to spritz it never had you knownever even thought of adding water soall in all it was a very wonderfulexperience great food again that wasonly the second cook and I went aheadand went with a brisket but it was basedon the results I had from my first cookI did which again was just I did eightchicken thighs and but then after I wasdone with that cook I was just going allover the place with the temperaturesettings to see where it would land andhow stable it was and it proved itselfto me so I felt pretty comfortable goingwith the brisket I’m chomping at the bitto do like an epic reverse seared steakon this so I think that’s going to be mynext video let me know what you guysthink anyway last night I did a cheersto you guyswith a Kona Brewing golden aleand I’m going to give you guys a cheerwith a protein shake today so again Ihope you guys enjoyed the video checkout Golden’s cast iron it’s again I’mvery happy with the product and thething I really like about it is you’regetting a lot of bang for the buck whenyou look at what you’re getting with thestandard package compare it to any ofthe top Komodos out there and I thinkyou’re getting a better deal and againthis is a legacy kind of a cooker it’sgoing to be around it’s going to outliveme I’m telling you that right now so seehow the next video if you’re notsubscribed please do so it’s totallyfree if you are subscribed make sureyeah being ring that Bell if you likethis video again thumbs up please youdon’t like it give it a big old thumbsdown and I always recommend that you dothat twice that way I know that I needto improve myselfwe all need improvement anyway I’ll seeyou in the next videoCheers