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Started By
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re: Kamado Joe has come out with a new version of their grill
Posted on 3/21/23 at 9:01 pm to grizzlylongcut
Posted on 3/21/23 at 9:01 pm to grizzlylongcut
It’ll be funny watching the guys who buy these try to make fun of the pellet grills guys.
This post was edited on 3/21/23 at 9:03 pm
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Posted on 3/21/23 at 9:01 pm to Hopeful Doc
quote:
My wife would like it a lot more if I weren’t lighting at 10pm/midnight and coming in/out of the room. There are already after market exhaust motors for almost any brand of Kamado and also aftermarket intake fans. I still haven’t bought any of them.
This was me last week. I got my Kamado Joe settled at 240 at 6:30 pm for a Boston butt. Held between 235 and 240 all the way until about 2 am. Then the fire took off for whatever reason, couldn’t get it steady the rest of the cook. I said to myself about 4:00 am, “never again” and bought a controller fan so I wouldn’t have to deal with it like that again.
Posted on 3/21/23 at 9:01 pm to CottonWasKing
quote:
And that’s fine just don’t pretend that you’re doing anything more than throwing something in a crockpot.
I guess you dont use cruise control…. I dont either… but its super convenient not to have to babysit a fricking grill all day/night.
Posted on 3/21/23 at 9:02 pm to grizzlylongcut
quote:Exactly! The detractors here, are the one that just throw burgers and hotdogs on the grill 4 times in the Summer.
The electric lighter and fan would be perfect for overnight cooks.
A 6 hour pork rib cook requires a lot of attention to temp, among other things, along with a Boston But. Don't even get me started on an 18lb prime brisket. I've labored over both, more times than I can remember with my BGE, but the gamechanger was when I got my pellet grill with the PID controller. No more waking up at 1am to check temps, add charcoal, adjust the butterfly wheel, etc. This grill/smoker has me intrigued, but I need more info on the fuel source, how long it last, and how to add more without removing the meat.
I did some beef ribs a couple of weeks ago. Cook time was 9 hours. My daughter called them my "Magnus Opus".
Posted on 3/21/23 at 9:08 pm to jdd48
quote:
That takes much of the joy and fun out of it imo.
This. You get no joy or accomplishment from that.
You man a grill all night and hold the temp and keep the fire going and all those things and end up with that final perfect brisket cook after trial and error and getting your grill and your cook just right and you’ve learned and honed a skill and are rewarded with great food and a fun experience and something you can share and pass on.
You hit a button and come back 14 hours later to a cooked meal you’ve taken all the fun and art and experience out of cooking.
I get that some people will do that but I don’t understand it and it definitely isn’t for me. And despite what people say you can absolutely taste the difference between a pellet smoker and an old school stick smoker.
The tinkering and the process behind the cook is almost more fun than eating the finished product for me.
Posted on 3/21/23 at 9:14 pm to greygoose
quote:
This grill/smoker has me intrigued, but I need more info on the fuel source, how long it last, and how to add more without removing the meat.
Well if you have used a BGE then you know that the fuel source is lump charcoal plus any other smoking wood you want. And you’ll also know how well those ceramic grills hold temps once they get dialed in. But on the long low and slows you still have to make sure they’re still holding temps.
As for the adding more fuel, then you’ll know that you’re probably going to have to move the meat and take the grill off to add. But you really shouldn’t have to add more if you add enough on the initial light. They’re so incredibly efficient that you shouldn’t have to add more.
Posted on 3/21/23 at 9:15 pm to Richard Grayson
quote:
And despite what people say you can absolutely taste the difference between a pellet smoker and an old school stick smoker.
This is not a pellet smoker.
quote:
You man a grill all night and hold the temp and keep the fire going and all those things and end up with that final perfect brisket cook after trial and error and getting your grill and your cook just right and you’ve learned and honed a skill and are rewarded with great food and a fun experience and something you can share and pass on.
That’s great and all, but most people don’t want to babysit a fire all night. Especially when you don’t have to.
This post was edited on 3/21/23 at 9:19 pm
Posted on 3/21/23 at 9:19 pm to Richard Grayson
quote:
You hit a button and come back 14 hours later to a cooked meal you’ve taken all the fun and art and experience out of cooking.
frick it lets go back to cooking on an open fire. Stoves and ovens take the fun out of cooking.
Posted on 3/21/23 at 9:24 pm to diat150
quote:
frick it lets go back to cooking on an open fire.
That’s what a barbecue pit is.
quote:
Stoves and ovens take the fun out of cooking.
I cook on a gas stove with an open flame.
Electric stoves absolutely take the fun out of cooking.
Posted on 3/21/23 at 9:27 pm to grizzlylongcut
quote:
They’re smoking the competition in their market. Nobody has anything like it.
You have done zero research. People have been hooking up HeaterMeters and similar fan controllers to ceramic cookers for at least a decade. Masterbuilt gravity series and their clones now are just as nice for real fire easy control as well.
Posted on 3/21/23 at 9:31 pm to greygoose
quote:
This grill/smoker has me intrigued, but I need more info on the fuel source, how long it last, and how to add more without removing the meat.
I decided to test my grill when I first bought it. As said above- Costco version of Louisiana Grills Kamado. Blue. I think there’s a Pit Boss version of the same grill that was sold at Lowe’s or Home Depot at one point and maybe another stamped brand.
I loaded it up, lit it, and got it to 220F. I fiddled here and there, maybe adjusting the vents about four times once I had it set at the initial light. At 24 hours, there was still fuel, so I did what anyone would do. I opened both vents all the way and got it to the edge of the thermometer (800F).
Smaller grills (this one looks to be only 18” that I can find info for) may have a bit shorter burn time. But I can’t think of a scenario I’m going to cook much longer than 24 hours.
I want to confirm that my grill will fit a smobot or get one of the Flame Boss fan controllers, because a $200-350 addition to my $500 grill is going to be a lot more palatable than an $1800 18” grill (home depot’s current price for the Konnected- a nonstarter for me).
This post was edited on 3/21/23 at 9:32 pm
Posted on 3/21/23 at 9:35 pm to grizzlylongcut
quote:I've had, and used a BGE for almost 20 years. I know exactly how they work. Getting the temp dialed in is the key. A 12+ hour cook battling that is pain in the arse. My Recteq is the second best purchase I ever made. Controlling the temp is a super pain in the arse on a komodo-type grill. Butterfly wheel or adjust the damper? More air in or out? The absolute last thing I want to do, and it has caused me many sleepless nights is, having to take the meat off the grill to add more fuel.
Well if you have used a BGE then you know that the fuel source is lump charcoal plus any other smoking wood you want. And you’ll also know how well those ceramic grills hold temps once they get dialed in. But on the long low and slows you still have to make sure they’re still holding temps.
As for the adding more fuel, then you’ll know that you’re probably going to have to move the meat and take the grill off to add. But you really shouldn’t have to add more if you add enough on the initial light. They’re so incredibly efficient that you shouldn’t have to add more.
At the end of the day, nobody really cares how much effort you put in to your super long cook to make it come out perfect. All they care about is just how good it is when it's time to eat.
I discovered reverse searing steaks a while back. I've even done A5 Japanese Wagyu this way, and they come out better than pan seared. Low heat with lots of smoke, then on the BGE at a super high heat for the sear. I do burgers the same way and I get rave reviews from all.
If all you want to do is brown some meat, and carnalize some bbq sauce, Weber and whatever brand Walmart sells will do just fine.
Posted on 3/21/23 at 9:39 pm to diat150
quote:
Kamado products are built to last.
Agreed- ceramic this thick is much closer in quality from low-end to high-end than various grades of metals found in most pits. I don’t think the ceramic on a Green Egg is any better than an El Cheapo Special like mine. The hinges and aftermarket parts are a different story. I’m not so worried about finding a replacement grill. I’m not such a big cast iron grill fan- stainless is fine. It would be nice to have the appropriate pizza stone and a drip tray built for the pit, though, so I get the appeal of the top-end brands. But even the cheap ones seem like they’re going to outlast a lot of the cheap pits I see at the big box stores.
Posted on 3/21/23 at 9:39 pm to grizzlylongcut
quote:
And despite what people say you can absolutely taste the difference between a pellet smoker and an old school stick smoker.
quote:
This is not a pellet smoker.
Smoke tube for the win!
Posted on 3/21/23 at 9:43 pm to grizzlylongcut
I have been traegered by this thread
Posted on 3/21/23 at 9:45 pm to grizzlylongcut
Pellet smoker that doesn’t take pellets. I’m in.
Posted on 3/21/23 at 9:46 pm to grizzlylongcut
quote:
But if you have a ceramic grill you’re already using an electric starter probably
I use this to start my lump charcoal. It'll have my charcoal hotter than a girl's poontang on prom night. I normally have my flame set to the roaring frickton setting though:
Posted on 3/21/23 at 9:47 pm to DrEdgeLSU
quote:
I don’t understand the fascination with taking all of the fun out of grilling. When I cook a brisket, I want to get up early, I want to get the fire going, I want to check on it all day, I want to do all of that. Grilling and smoking are supposed to be fun. Why buy something that does it all for me, thus robbing me of the fun?
Sometimes you need to cook and have the ability to do other things. This and pellet cookers allow people the flexibility to do stuff like that. Also not everyone wants to manage a fire or has an idea how to do it. It's kind of an art that needs to be mastered with experience.
Posted on 3/21/23 at 9:48 pm to diat150
quote:
I guess you dont use cruise control
Use it all the time. But I don’t pretend I’m winning at Daytona when I do.
I’m all about making life easier. But pellet smokers and things like this Kamado Joe exist outside of the hobby. Just don’t include yourself in the hobby if you’re not taking part in it.
It’s fine if the only thing you want out of your grill is food. But there are a lot of people who enjoy the process.
Posted on 3/21/23 at 9:56 pm to BayouBengal51
quote:
Also not everyone wants to manage a fire or has an idea how to do it. It's kind of an art that needs to be mastered with experience.
And therein lies the fun.
I’m not going to blame anyone for using these. Hell everyone wants to eat good food. It’s just worthless to me. I don’t want to just eat good food. I want to personally cook it, not let my iPhone do it for me.
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