@@SmokingDadBBQ they now sell the sloroller for the classic one. Do you really need the rack they sell it with or can I just use my flexible rack (divide and conquer)?
I know Im asking the wrong place but does someone know a method to get back into an instagram account? I somehow lost the password. I would love any tricks you can offer me!
Sir I used all your recommended tips in your video in order to get a good bark and smoke rings on my Big Joe 2 and I ended up having the most beautiful bark and a super pink and well defined smoke ring on my Choice Beef Brisket. Thank you so much for your videos.
Hi James, just wanted to say your videos have been informative and insightful. In other words they are fantastic! I've watched many videos to educate myself - noting I only did my first cook yesterday, and the fire was very average yet the rotisserie chicken was delicious. I did my second cook today, a steak on soap stone and another on the grill/fire and it was one of the best tasting steaks I've made. Keep up the videos! Have been watching the sloroller videos and as much as I would love one, I am still learning to enjoy what it can do before I take it up to the next level with all the extra bells and whistles. Keep up the good work 👍🏾 Michael from Sydney
I don't plan on licking wood anytime soon LOL.. thanks for that visual! You made a great comment that most of us have believed to be true at one time or another, more smoke is better. A blue almost clear smoke is best. Just because you can't see it, doesn't mean it's not working. I think we all struggle with that piece. Great in depth video. Thanks as always!
Just picked up a big joe 3 last Friday! Cooked on it twice already. Absolutely love this grill! Thanks for all the information and help! Will be trying the slo roller out this weekend. Can't wait to compare the big joe to my old electric pellet grill! Just up the road from you in flambrourough as well! Great seeing quality canadian content! Keep up the great content 👍👍
Greetings and regards from Los Angeles. I’m a new viewer/subscriber who thoroughly appreciated this video. I’ve BBQ’d for years including a stint on the KBBQ competitive circuit and you taught me plenty which I never knew. I appreciate the professionalism of your presentation. Thanks!
GR8 info awesome vid.. I've adapted a lot of ur techniques to my akorn auto kamado with my own mods and fabricated slow roller. I haven't tried a brisket yet but am confident it will turn out well.. thank you again for all the GR8 content.
Great tips and tricks. Love the celery seed tip and started adding that to my cooks. I'll have to experiment with the 1 finger gap and more open top vent.
Good stuff! Let me know what you think of the SloRoller... its my go too for brisket, ribs etc. where you want more even heat over a longer period of time
One of my very first smokes was a ham for Thanksgiving about 12 years ago when I had no resources like YT to learn. I thought the smoker needed to billow white smoke the whole time lol. That ham was horrible, everyone ate it and no one complained to me, but no one went back for seconds. I felt so bad, but my family was awesome. No one complained.
Thanks, James. I really appreciate this video and tips! I will try my next slow cook at slightly higher temperatures (>225) and adjust the vents as you suggested to encourage more air flow.
The Kamado Joe Classic One is so inexpensive it's the one many of us just starting out are using. I'd love to see a few videos comparing the Classic 1 and Classic 3 for brisket and ribs.
I don’t have a series 1 but it’s a great grill. where the 3 has some additional benefit is on things like brisket. most other cooks would be close to impossible to taste a difference
I've been watching your videos for the last month+ and finally got our Classic 3 last weekend. I also got the DoJoe, Joetisserie & Napolean basket thanks to you (not the Ikamand yet)! lol What I've noticed while learning how to burn and control temperature this week is that my 1st bag of Big Block is all small to really small pieces and not 1 large or "big" piece. The pieces do not look like yours. While picking up the Joe the sales person commented on how they've sold 2x the volume this year; COVID driven it would seem. Perhaps the spike in demand has resulted in the size reduction. We'll see what the 2nd bag brings. Thanks for your videos, they've been very helpful!!
I agree on your temp recommendations of 250-275. Even though I have to wait a while to try my next brisket, these temps hold true on my masterbuilt smoker. I’m am so curious and excited to try the SloRoller for the first time.
Another great video! A video demonstrating the different vent positon settings you use for different temps would be greatly appreciated! Especially with your new single finger method.
en.m.wikipedia.org/wiki/Coandă_effect I’m no expert but the curved shaped of the device probably creates low pressure/high speed air over it , which increases the overall air flow in the cook chamber. The small opening in the device is also like a Venturi orifice, too.
Awesome explanation of the process and how you got there. I guess I must have missed the video on whats on the top of the Joe on the far left? Sweet celery seed tip. Oh I fully understand neighbor issues. LOL
Awesome video James as always! Definitely need one of those flame guns 🔥 and seriously nice smoke ring in such short order certainly agree on the smoke ring tips.
Sure happy to help make this video happen.... in short so you don't need to wait try (1) 1-2 chunks of wood on the bottom (2) charcoal on top (3) less charcoal so there is a smaller fire burning hotter (4) vent settings to encourage air draw (less on the bottom, more on the top)
So now I’m going to have to tell my wife that along the just ordered classic ii, I need a sloroller 🤡. But seriously; very comprehensive videos on your part! Subscribed and turned on notifications. My takeaway from this video though, is that I don’t really need a sloroller.
Smoking Dad BBQ The classic 2 will be my first Kamado, and I’ve only just started slow cooking. But good to know it works. Question also is; is it $200 worth? Judging solely from this video I’d say no.
bjornE46 if you’re just get started I think it’s best to start learning the smoker as it is before diving into additional tools that change the performance. Down the road if you decide you’d like it then you can always add it
Does the slow roller allow you to use more of the grilling space (by removing those heat spots). I am in between a classic and big Joe, big figured of if I used the slow roller I could get away with bigger cooks
Didn’t notice anything about the taste difference. Especially if you did a blinded taste test comparing slow roller vs no slow roller if it imparts a better smoke flavour with the show roller. Great info as always.
I’ve had great smoke rings on everything I’ve cooked with the slow roller. What I seem to keep struggling with (and am admittedly new to the smoking/Kamado game) is getting a good bark. Made a packer brisket and it had a perfect smoke ring but couldn’t get much of a bark. Same for ribs. On my second go I did get a great bark on a Boston butt but so far that’s it. I know you’ve mentioned it but it does seem like the slow roller cooks faster at lower temps than expected. Great video though. I would’ve loved to see the final results of the pulled beef after braising.
Are you wrapping? if so, wait until 185 vs. 165 before wrapping. Also binders can hurt bark if its too wet. Spraying with water lightly helps built a bark as well about every hour and a half
Smoking Dad BBQ I did wrap with butcher paper. I think around 165. I’ll try wrapping it later. I did find a few people who suggested doing what you did in this video in that the close the bottom vent way down and open the top vent almost full blast and have had better results. I’ll also try no binders next time too.
My question may seem simple to many and you. I just got my Big Joe III and I’m questioning the set up for smoking. I’ve done two cook’s so far, but not sure my setup was correct. Do you have a step by step from placing the charcoal and placing the grills etc. video on this for us new to the Joe family? Thank you
Finally a head to head! Thanks for the video. Although the smoke ring is less at 225/230, do you find the meat comes out more tender? I've found cooking pork ribs at 250 sometimes comes out dry even with a 1.5 hr wrap. Thoughts?
I wish you had included a taste test. I think that better flavor was the third bullet on one of your lists. The two smoke rings were indistinguishable. The bark differed - was it just looks or did it produce better taste? Cook times were identical. If I had an older KJ I don't think I'd spring for it. I've watched other videos - the headroom gets cut back quite a bit on the older models.
Would you be able to share some tips about how to get an accurate temp with the SloRoller? I liked your previous method of separating the ceramic plates but that's not really an option here. Great content as always!
Yes I can, its not a dedicated video but on Dec 10 I am doing Montreal smoked meat overnight with the SloRoller and spend some time walking through the setup and stabilizing the fire
I am not sure about intensity as this can be impacted by the charcoal, the amount of smoking wood, type of wood, the size of the fire etc but for a moment if we assume there are no differences in those variables and just focus on the sloroller vs. non sloroller it does a much better job as the temps ramp up. At 200f I can't tell a difference. at 250-270f+ it makes a massive difference in the quality of clean smoke on things like a brisket, pulled pork, ribs etc..... and at 400f for chicken wings or regular chicken it crisps up the skin much better as the air circulates apparently 20x more over the food than without it and i believe based on the results.
Would you say the classic 3 is better than the classic 2? I’m trying to decide between the two? Any taste difffences between the 2 classics? Love the videos! Been watching everyday all your content.
thanks. the 3 is 4” taller so it has a three level grid rack vs a two level. this allows the SloRoller to fit and not reduce the grid size. also has the charcoal basket and metal side shelves
Hi James, you mentioned improved airflow with a single finger width on the bottom vent and a little wider up on top - have you noticed any difference in flavour and smoke ring when using an iKamad or Flame Boss etc.? Thanks and great channel! :-)
Tanken you for your videos, will you make an in depth of the size comparison on the classic vs big vs jr? Currently smoking ribs on a weber 57cm and think we "need" the big to fit more ribs etc... but it is soo much more money and weight. Would be an awesome video! Thank you, will continue watching each video and hit the like button! Cheers from Sweden! Also looking forward to see your new table if you build one!
@@SmokingDadBBQ Sorry for Swedish Autocorrect! Tanken should have been "Thank you!" We need to convince us that we can handle 2-4 rib racks on the Classic 3 and therefore not need the big... But still, when money goes out in this amount, we need the best! Will wait with popcorn and burnt ends for the video to understand at what time we need the Big over the Classic! Sorry to bother you, but you have one of each! Who else to ask? ;)
Hi James, Great video, love you work. On another note, I’m about to get the Doughjoe accessory for my Big Joe 3. Can I use Pizza Wood logs ( that a wood fired Pizza Oven would use) to get the heat up. Or am I best to use just lump charcoal? Any tips would be great. Thanks Paul Sydney Australia.
Thanks so much Paul, I have seen a few people do it with wood but I think its easier to get the stable temps and no creosote inside your Joe by sticking with the charcoal
Awesome insights James! So, in short, does the charcoal on top of the wood help purify some of the smoke in your view whereas it would be too strong sitting on top of the fire? Also if u had smaller chunks would u use the same method?
Thanks Ryan, yes exactly. Found the article that helped explain this - amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/what-you-need-know-about-wood-smoke-and
Why do you want to have huge smokering? That´s not affecting anything, not taste or texture of the meat. Or is just the look? Good job, loving your channel!
Hey James, I find all your videos very useful, such a great resource! I have a question, if you don’t mind? I’m looking to get a Joe but can’t decide between the Big Joe or getting both the Jnr and Classic. What would your recommendation be?
Great question... i have completely changed my mind now that I have the big joe. A year ago I would have said the classic and the jr.... but the big joe has stole my heart lol. Its not as inefficient as I thought it would be, and you can cook your entire meal on one grill with true multi zone temp differences .... if started from scratch it would be my first choice
Anyone know if the SloRoller is compatible with the Grilla Kong? Kong is 24" and SloRoller says for most 24", but wanted to verify. Thanks ahead of time for the help/response.
i don't have one near by to test fit... FYI they lowered the max temp to 300f so i might be more inclined to do my double indirect with a pizza stone instead
Good video. I was wondering myself about the upper/lower vent settings. This makes me curious though - I've read (somewhere, don't remember where) that you need to have a more restricted upper vent setting with a temperature controller in order to have stable temperatures. This begs the question - will a temperature controller then result in a more acrid smoke?
Good question! This isn't true, you can remove the top vent completely and control with the bottom vent... but in partnership they work better together especially for lower temps. You want the fire to draw the air in so you don't get reverse airflow (with smoke coming out the bottom)... also a fire drawing its own air is more stable than one being stoked by the wind ... should the breeze change directions your temps will fluctuate
Ever tried to use a cast iron smoke pot on top of the fire with holes at the bottom to get constant thin blue smoke? There are some interesting threads on this topic...
I know you cook without the "winged" part of the ash catcher. have you ever tried not cooking with the ash catcher pan with the handle? It seems that it would increase air flow without the pan blocking the incoming air flow.
no I haven’t. it has holes in it to allow the air to pass so it’s never caused me any trouble. it prevents the chance for a hot coal to fall out of the grill
its fine 90% of the year, but in the dead of winter in sub zero temps i don't like dumping raging hot coals into ice cold ceramics so i often just use a torch
I love it as it adds rain protection, no movement when opening just like what the new control tower top does.... its made by smokeware, you need the gasket in the combo - smokeware.com/collections/chimney-caps/products/sale-chimney-cap-adapter
Related question: Will the sloroller fit in an original Big Joe? That's what I have and I've heard conflicting information regarding the fit and space left in the cook chamber. Appreciate any insights!
they sell a stand alone model which comes with a raised grid and smaller diameter cooking grid. this one fits, i don't think the series 3 rack with the sloroller will fit as there is a 4" height difference. the site says it fits series 1 - www.kamadojoe.com/collections/accessories/products/kamado-joe®-sloroller-w-stainless-steel-cooking-rack
Were you looking for a specific internal temp? If so what? I must have missed it if it was in the video. The results look great, wish I could sample it.
No I wasn't as after slicing these I threw them in a dutch oven on the classic on the x accessory ring with beef broth and Guinness beer to braise until fall apart tender for the tacos. After three hours these would have been in the 150f-160f range and not very tender
Sorry, I can't pay attention to the rest of the video for looking at that shiny top vent on the Jr. Maybe a stupid question, but I thought a large part of the difference in how the Joe 3 series behaves compared to the 2 series is because the 3 series is quite a bit taller? It's been a while since I looked at the specs, but I figured KJ made them taller for a good reason. I'm just curious how much of that "extra airflow" / better smoke is height. Makes sense to me that if your meat is farther away from the fire, you can burn the fire a bit hotter for better smoke. I also got my SnS Kamado assembled today, but I it was after dark so I haven't fired it up yet. Honestly not sure what I'm going to do for the first few cooks (which are recommended to be under 300 degrees after a burn-in between 300-350), as my usual go to for slow cooking (without having a crap ton left over like I would with a Boston Butt) is ribs, and due to the pandemic, in my local grocery store apparently ribs are $30+ right now, which I'm not paying if I don't have to.
Interesting comparison. One thing about my classic 2 is that while it just fits racks of ribs or a packer brisket, the edges sometimes get a bit more well done. Does the slo roller prevent this? If so I'm sold.
It makes the classic feel like a bigger grill as you now have the entire 18" surface to work with. I am sure with an infrared gun its not perfect 100% even everywhere but when i concentrate the fire in the centre the metal heats up and radiates the heat in what seems very very even distribution
Thanks for the well done video! Was great to hear your input on your vent changes. I have a cleaning question regarding the SloRoller. After just a couple cooks mine looks very dark and has lots of nickel/quarter size carbon spots on the top from the dripping food. What are you doing to clean your SloRoller? Are there any pads or cloths you like to use or soap products? I’ve been scared to do much scrubbing with mine because I don’t want to ruin the coating.
Don't scrub it as that can remove the paint. I turn the heat up to 450f after a cook to burn off the food and flip the top vent towards the heat if its got stuff caked on. This burns it off, or it crumbles off once cool
Hi, nice interessting Video. I have a question about my big Joe 3 and the slo Roller. Wen i install the slo Roller, the divide&conquer grate holder is too high and i cant close the kamado Joe because the Cover is Pressing on the grate holder. Do you have any Tips how i can fix that? I already have builded All parts of the Firebox New but IT is the same Problem. Thanks a lot.
Are you installing the cone / base of the sloroller directly on the metal ring that holds the firebox together? Then the rack goes on top of the black cone / base and sits in the 4 post spots.... is this exactly what you see?
Smoking Dad BBQ can I use the SloRoller with the grill expander on the KJ Classic3? I just smoked my first wings and they were prefect I just want to smoke more! I can't get a second grill at the moment.
KJ joe jr vs small BGE, I can’t decide. I already have a large BGE but I want something smaller for reasons you already understand. I know you’re partial to KJ but what’s your opinion? I’d buy the small BGE used where as I’d buy the KJ new. Idt portability is really a factor because I probably wouldn’t take a joe jr with me anywhere. I’m pretty sure I know your answer but if you have time let’s hear it
I don't know why BGE doesn't sell the small with the minimax nest... I saw someone modify the nest on the egghead site and it looked perfect. Depends on what you are going to do with it... if you are going to move it around, go with the Joe Jr as it has a nest that works in remote locations. If its going to be built into the table at home, the small and jr are the closest two grills in the lineup so it literally comes down to cost and colour preference if you're not going to need the travel cart
Hi James! Question about the Meater+... can you leave it in the brisket during the rest and monitor the temp as it falls and/or get an alert when it hits a pre-determined serving temp? Thanks!
I noticed that you started your coal in the center of the whole pile of charcoal instead of at the front middle area that you have shown in your previous tips video. Have you find a new best practice to actually start your fire in the center of the charcoal pile?
Thanks Chris... as this was only 3 hrs we wouldn't get a significant shift in the charcoal direction like we might on a 14-18hr cook... when i was finished recording i put a lodge cast iron dutch oven in the classic on the x accessory ring and wanted the heat under the centre
Why does the 3-series breath better? Is it just because they are bigger? Does that mean the Big Joe also breathes better than the Classic Joe? Just due to size and the amount of fire needed to keep them at temp?
It would be nice to see a comparison between the slowroller in a classic 3 verses a slowroller bought for a classic 1 and how they would compare in cooks and height. I think i read that the add on is higher and you lose some space.
If you had to choose one grill between the Kettle Joe (w/ its version of the SloRoller) and the Classic II WITHOUT a SloRoller, which would you go with?
I would do the classic 2. the build quality is not the same on the kettle and the usability of the SloRoller is not good for switching mid cook I show some of this on the kettle in the first section here th-cam.com/video/qH0wxZlpoQ8/w-d-xo.html
The Kettle Joe, for sure, because the technology behind the SloRoller was developed at Harvard and ceramic kamados have never been known to be very good cookers until the SlowRoller came along.
What are your thoughts on a 300 degree first couple hours to set the ring and bark (burn up smoking wood) then dropping to 225 for the remainder on a slow and low brisket?
If i was to do a brisket tomorrow, I would do 270 unwrapped with the SloRoller until around 185f then wrap it with no added liquid ... the brisket can take this temp without burning, without drying out, forms an awesome bark and has perfect smoke flavour
@@SmokingDadBBQ @Smoking Dad BBQ thank you, following your lead with my own Sunday bbqs. If you care to respond (not expected) when I think of 270 throughout the whole cook without adding any liquid I get a feeling like brisket will lose some juiciness. Are you still misting those first hours as bark builds? Are you only wrapping it for an hour-2? pulling it at 210 to ftc?
Wait. Is there a taste difference between the two? I like smoke ring and all, but taste and texture are king imo. Same question for the brisket you mentioned you tested at the lower temp, was it more moist and/or more or less tasty than the one cooked at your higher temp “sweet spot”?
I three these into a stew as they weren't fully cooked chuck roasts yet (this was around 160f) so I didn't taste these in the picture. So the point of the SloRoller isn't just for smoke rings, you can get that without it. Where the sloroller shows up with an advantage is brisket cooks around 270f where i've noticed it moves air so much better i can now go fat cap up and render it properly and get that signature sticky, caramelized fat cap.
Thanks Scott... yes was trying to show that in this video that you can get a smoke ring on both but its more about the even bark and flavour of the food where it really shines
I don’t have one to test but I am not sure it makes sense. the benefit is unlocking your entire grid surface but on the classic 2 it reduces your grid size. the other benefit is better convection which is good for large meats but again at less capacity fewer tasty things will benefit .... that. wing said if I got one for Xmas I’d be delighted lol 😂
if you cook a brisket / ribs every few weeks = yes. If you do a brisket or two a year, there are other accessories you might get a more noticeable difference / every day enjoyment from
Good question... this was not fully cooked (150f) as it was going into a dutch oven right after this video with beef broth, Guinness and another 3-4hrs of braising until it was fall apart tender. I wouldn't eat it as shown in the video, this was just to see the smoke ring development in 3hrs
I have a Classic 1 and I'm torn between getting a SloRoller for my 1 or just buying the III. Does anyone know how well the SloRoller is with the classic 1?
thanks so much. the issue with adding to series 1 and 2 is the grid space you lose. While its a great accessory I likely would sell my older one and upgrade as you get the basket, gasket, hinge, metal side shelves, and the new top vent for the difference for likely less than the stand alone cost of adding these
@@SmokingDadBBQ Thanks for the response! That is what I was kind of thinking while starting to price it all out. I actually "stole" my original KJ 1 off of Craigslist for $500 new when they were $1000+ due to an unclaimed freight issue. If I could get $300 for my used one I will have paid $200 for the last 5 years! Winning!!!! But now I'd have to fork out a lot of $ for the KJ III but that's life. Happy Holidays, stay safe in this Covid world, and thanks again.
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Excellent information, especially being able to cook with the slow roller at somewhat higher temperatures. I know there’s a limit to higher temps.
thanks so much. yes 500f is the Max for using the SloRoller
@@SmokingDadBBQ they now sell the sloroller for the classic one. Do you really need the rack they sell it with or can I just use my flexible rack (divide and conquer)?
@@staycation0923 it’s no longer 18 “ grid to fit so you need the smaller grid to work in series 1 and 2
I know Im asking the wrong place but does someone know a method to get back into an instagram account?
I somehow lost the password. I would love any tricks you can offer me!
@Arlo Saul Instablaster =)
Sir I used all your recommended tips in your video in order to get a good bark and smoke rings on my Big Joe 2 and I ended up having the most beautiful bark and a super pink and well defined smoke ring on my Choice Beef Brisket. Thank you so much for your videos.
Glad to hear it. congratulations
Did you use the slow roller?
@@guillermoparedes6450 I did not. I made it on a Big Joe 2
Hi James, just wanted to say your videos have been informative and insightful. In other words they are fantastic! I've watched many videos to educate myself - noting I only did my first cook yesterday, and the fire was very average yet the rotisserie chicken was delicious. I did my second cook today, a steak on soap stone and another on the grill/fire and it was one of the best tasting steaks I've made. Keep up the videos! Have been watching the sloroller videos and as much as I would love one, I am still learning to enjoy what it can do before I take it up to the next level with all the extra bells and whistles.
Keep up the good work 👍🏾
Michael from Sydney
Cheers
I don't plan on licking wood anytime soon LOL.. thanks for that visual! You made a great comment that most of us have believed to be true at one time or another, more smoke is better. A blue almost clear smoke is best. Just because you can't see it, doesn't mean it's not working. I think we all struggle with that piece. Great in depth video. Thanks as always!
Thanks for watching!
Just picked up a big joe 3 last Friday! Cooked on it twice already. Absolutely love this grill! Thanks for all the information and help! Will be trying the slo roller out this weekend. Can't wait to compare the big joe to my old electric pellet grill! Just up the road from you in flambrourough as well! Great seeing quality canadian content! Keep up the great content 👍👍
thanks so much neighbour
Greetings and regards from Los Angeles. I’m a new viewer/subscriber who thoroughly appreciated this video. I’ve BBQ’d for years including a stint on the KBBQ competitive circuit and you taught me plenty which I never knew. I appreciate the professionalism of your presentation. Thanks!
Awesome! Thank you! Much appreciated Larry and welcome aboard
You absolutely help subside fears of cooking over fire
thanks so much Steven. hope your keeping well
GR8 info awesome vid.. I've adapted a lot of ur techniques to my akorn auto kamado with my own mods and fabricated slow roller. I haven't tried a brisket yet but am confident it will turn out well.. thank you again for all the GR8 content.
Great tips and tricks. Love the celery seed tip and started adding that to my cooks. I'll have to experiment with the 1 finger gap and more open top vent.
cheers Scott. thanks for watching and glad to have been able to provide a tip to a kJ pro like you
Smoking Dad BBQ Thanks, James! You know me, I love constantly learning!
Thanks for the awesome tips! The wood on bottom makes so much sense! Gonna try today.
Glad it was helpful! Thanks for watching
Harry soo always said to bury the wood under the charcoal... but now I understand why... thanks for tips... slow roller for my Classic 2 on order.
Good stuff! Let me know what you think of the SloRoller... its my go too for brisket, ribs etc. where you want more even heat over a longer period of time
One of my very first smokes was a ham for Thanksgiving about 12 years ago when I had no resources like YT to learn. I thought the smoker needed to billow white smoke the whole time lol. That ham was horrible, everyone ate it and no one complained to me, but no one went back for seconds. I felt so bad, but my family was awesome. No one complained.
they must like you more than mine likes me lol
Thanks, James. I really appreciate this video and tips! I will try my next slow cook at slightly higher temperatures (>225) and adjust the vents as you suggested to encourage more air flow.
Glad it was helpful!
Excellent information. Love the tip about placing wood at bottom.
Glad it was helpful! Cheers
The Kamado Joe Classic One is so inexpensive it's the one many of us just starting out are using. I'd love to see a few videos comparing the Classic 1 and Classic 3 for brisket and ribs.
I don’t have a series 1 but it’s a great grill. where the 3 has some additional benefit is on things like brisket. most other cooks would be close to impossible to taste a difference
I've been watching your videos for the last month+ and finally got our Classic 3 last weekend. I also got the DoJoe, Joetisserie & Napolean basket thanks to you (not the Ikamand yet)! lol What I've noticed while learning how to burn and control temperature this week is that my 1st bag of Big Block is all small to really small pieces and not 1 large or "big" piece. The pieces do not look like yours. While picking up the Joe the sales person commented on how they've sold 2x the volume this year; COVID driven it would seem. Perhaps the spike in demand has resulted in the size reduction. We'll see what the 2nd bag brings. Thanks for your videos, they've been very helpful!!
I’ve heard this happens from Costco but not a dealer before. I opened a bag yesterday and they were glorious and large
@@SmokingDadBBQ just opened my 2nd bag (bought at Lowes), slow roller rib night, and the chunks are worthy of their name! Impressed!
Excellent video James! Love the Pro Tip! Your videos help explain a lot for me as a new KJ owner.
Thanks for watching!
I agree on your temp recommendations of 250-275. Even though I have to wait a while to try my next brisket, these temps hold true on my masterbuilt smoker. I’m am so curious and excited to try the SloRoller for the first time.
Hope you enjoy
That was very interesting to see James! Thanks for the info!
My pleasure! thanks
Awesome vid. Again! Always highly educational thanks a lot
Glad you enjoyed it! Thanks for watching Tom
Perfect timing. Just got my KJ Classic II and was trying to decide if the SloRoller would be worth it. Great details to help make that decision.
Congrats on your KJ Classic Nathan
Another great video! A video demonstrating the different vent positon settings you use for different temps would be greatly appreciated! Especially with your new single finger method.
Great suggestion! will do
en.m.wikipedia.org/wiki/Coandă_effect
I’m no expert but the curved shaped of the device probably creates low pressure/high speed air over it , which increases the overall air flow in the cook chamber. The small opening in the device is also like a Venturi orifice, too.
Smoke rings are visual. They don’t correlate to smoke flavor.
Awesome explanation of the process and how you got there. I guess I must have missed the video on whats on the top of the Joe on the far left? Sweet celery seed tip. Oh I fully understand neighbor issues. LOL
heheh i haven't officially talked to whats going on the Jr just yet 😂
Awesome video James as always! Definitely need one of those flame guns 🔥 and seriously nice smoke ring in such short order certainly agree on the smoke ring tips.
Thanks so much Matt
I'm going to try setting my wood chunks below charcoal. I had the issue with it burning up quickly after throwing it in top of my lit coals.
Let me know what you think, works great for me
Would love a video about clean smoke. That's something I struggle with for some reason. I often get that bitter creosote taste for no apparent reason.
Sure happy to help make this video happen.... in short so you don't need to wait try (1) 1-2 chunks of wood on the bottom (2) charcoal on top (3) less charcoal so there is a smaller fire burning hotter (4) vent settings to encourage air draw (less on the bottom, more on the top)
@@SmokingDadBBQ Thanks, I've tried all ways, except wood under the coals. That's my next test. Thank you.
So now I’m going to have to tell my wife that along the just ordered classic ii, I need a sloroller 🤡.
But seriously; very comprehensive videos on your part!
Subscribed and turned on notifications.
My takeaway from this video though, is that I don’t really need a sloroller.
Thanks so much. Not for a smoke ring... it does help with even bark and shorter cook times
Smoking Dad BBQ
The classic 2 will be my first Kamado, and I’ve only just started slow cooking.
But good to know it works.
Question also is; is it $200 worth?
Judging solely from this video I’d say no.
bjornE46 if you’re just get started I think it’s best to start learning the smoker as it is before diving into additional tools that change the performance. Down the road if you decide you’d like it then you can always add it
Does the slow roller allow you to use more of the grilling space (by removing those heat spots). I am in between a classic and big Joe, big figured of if I used the slow roller I could get away with bigger cooks
Yet again great video, will try the smoke wood placement underneath the charcoal next time I do an smkoking session. Keep up the good work 🔥👍🔥
Rock on! Let me know what you think
@@SmokingDadBBQ one more question, could you let me know how long it takes before the white smoke becomes translucent?
Didn’t notice anything about the taste difference. Especially if you did a blinded taste test comparing slow roller vs no slow roller if it imparts a better smoke flavour with the show roller. Great info as always.
Cheers Andrew
I’ve had great smoke rings on everything I’ve cooked with the slow roller. What I seem to keep struggling with (and am admittedly new to the smoking/Kamado game) is getting a good bark. Made a packer brisket and it had a perfect smoke ring but couldn’t get much of a bark. Same for ribs. On my second go I did get a great bark on a Boston butt but so far that’s it. I know you’ve mentioned it but it does seem like the slow roller cooks faster at lower temps than expected. Great video though. I would’ve loved to see the final results of the pulled beef after braising.
Are you wrapping? if so, wait until 185 vs. 165 before wrapping. Also binders can hurt bark if its too wet. Spraying with water lightly helps built a bark as well about every hour and a half
Smoking Dad BBQ I did wrap with butcher paper. I think around 165. I’ll try wrapping it later. I did find a few people who suggested doing what you did in this video in that the close the bottom vent way down and open the top vent almost full blast and have had better results. I’ll also try no binders next time too.
Great videos James, keep them coming please!
Thanks, will do!
My question may seem simple to many and you. I just got my Big Joe III and I’m questioning the set up for smoking. I’ve done two cook’s so far, but not sure my setup was correct. Do you have a step by step from placing the charcoal and placing the grills etc. video on this for us new to the Joe family? Thank you
I should do that... this is the closest I have so far to what you're looking for - th-cam.com/video/L1qU89KAl-0/w-d-xo.html
Finally a head to head! Thanks for the video. Although the smoke ring is less at 225/230, do you find the meat comes out more tender? I've found cooking pork ribs at 250 sometimes comes out dry even with a 1.5 hr wrap. Thoughts?
Great question, yes the brisket at low temps was maybe one of the best flats I have ever done... I think we need to do a head to head 😊
I wish you had included a taste test. I think that better flavor was the third bullet on one of your lists. The two smoke rings were indistinguishable. The bark differed - was it just looks or did it produce better taste? Cook times were identical. If I had an older KJ I don't think I'd spring for it. I've watched other videos - the headroom gets cut back quite a bit on the older models.
i should redo this with a taste test as these were only partially cooked going into a pulled beef sandwich when i sliced them open (around 160f)
Could you do one on a pellet grill like traeger??
Great videos; how do you clean your slo roller?
Would you be able to share some tips about how to get an accurate temp with the SloRoller? I liked your previous method of separating the ceramic plates but that's not really an option here. Great content as always!
Yes I can, its not a dedicated video but on Dec 10 I am doing Montreal smoked meat overnight with the SloRoller and spend some time walking through the setup and stabilizing the fire
Great experiment, very informative!
Thank you! Cheers!
Great video. Learnd lot!! Is the smoke flavour more intense withe the slow roller ore is it the same?
Greetings from Netherlands
I am not sure about intensity as this can be impacted by the charcoal, the amount of smoking wood, type of wood, the size of the fire etc but for a moment if we assume there are no differences in those variables and just focus on the sloroller vs. non sloroller it does a much better job as the temps ramp up.
At 200f I can't tell a difference. at 250-270f+ it makes a massive difference in the quality of clean smoke on things like a brisket, pulled pork, ribs etc..... and at 400f for chicken wings or regular chicken it crisps up the skin much better as the air circulates apparently 20x more over the food than without it and i believe based on the results.
I think 'binders' also can inhibit smoke ring formation.
great point John. never thought about that. this was just salt, pepper and garlic
The SDBBQ10 discount code in the video description doesn't work. I'm getting an 'enter valid discount code' error.
Great video, lots of great info!
Thanks so much Ron
Would you say the classic 3 is better than the classic 2? I’m trying to decide between the two? Any taste difffences between the 2 classics? Love the videos! Been watching everyday all your content.
thanks. the 3 is 4” taller so it has a three level grid rack vs a two level. this allows the SloRoller to fit and not reduce the grid size. also has the charcoal basket and metal side shelves
Really cool video! That roast looks awesome!
It was! Made some delicious pulled beef with it... thanks for watching
Hi James, you mentioned improved airflow with a single finger width on the bottom vent and a little wider up on top - have you noticed any difference in flavour and smoke ring when using an iKamad or Flame Boss etc.? Thanks and great channel! :-)
I will have to try a side by side to see if we can taste the difference
10x for the info
Love the chanel♥️
Thanks so much David
Tanken you for your videos, will you make an in depth of the size comparison on the classic vs big vs jr? Currently smoking ribs on a weber 57cm and think we "need" the big to fit more ribs etc... but it is soo much more money and weight. Would be an awesome video! Thank you, will continue watching each video and hit the like button! Cheers from Sweden! Also looking forward to see your new table if you build one!
Cheers Calle... thanks. happy to do a side by side of each of the three sizes ... yes just thinking about the table design
@@SmokingDadBBQ Sorry for Swedish Autocorrect! Tanken should have been "Thank you!" We need to convince us that we can handle 2-4 rib racks on the Classic 3 and therefore not need the big... But still, when money goes out in this amount, we need the best! Will wait with popcorn and burnt ends for the video to understand at what time we need the Big over the Classic! Sorry to bother you, but you have one of each! Who else to ask? ;)
great video ! keep em coming
Thanks! Will do!
I have the classic joe and the slow roller doesn't seem to fit, even though it says it fits on the box...
Who would have thought at 225 it would be less of a smoke ring... good stuff
ya it’s because the Kamado is too efficient and there isn’t enough of a clean burning fire
Hi James, Great video, love you work.
On another note, I’m about to get the Doughjoe accessory for my Big Joe 3.
Can I use Pizza Wood logs ( that a wood fired Pizza Oven would use) to get the heat up. Or am I best to use just lump charcoal?
Any tips would be great.
Thanks Paul
Sydney Australia.
Thanks so much Paul, I have seen a few people do it with wood but I think its easier to get the stable temps and no creosote inside your Joe by sticking with the charcoal
Awesome insights James! So, in short, does the charcoal on top of the wood help purify some of the smoke in your view whereas it would be too strong sitting on top of the fire? Also if u had smaller chunks would u use the same method?
Thanks Ryan, yes exactly. Found the article that helped explain this - amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/what-you-need-know-about-wood-smoke-and
What a great video. Have been wondering of the slo roller was worth it.
Glad it was helpful! Thanks so much
Why do you want to have huge smokering? That´s not affecting anything, not taste or texture of the meat. Or is just the look? Good job, loving your channel!
you’re right you can’t taste the ring itself, but it’s the signature of clean smoke
Hey smoking dad, when would you recommend using the sloroller, and when would you prefer using the deflector plates?
deflectors for 500f+ and or half and half setups... SloRoller for brisket, ribs, pork butt and or spatchcock chicken / wings
Hey James, I find all your videos very useful, such a great resource! I have a question, if you don’t mind? I’m looking to get a Joe but can’t decide between the Big Joe or getting both the Jnr and Classic. What would your recommendation be?
Great question... i have completely changed my mind now that I have the big joe. A year ago I would have said the classic and the jr.... but the big joe has stole my heart lol. Its not as inefficient as I thought it would be, and you can cook your entire meal on one grill with true multi zone temp differences .... if started from scratch it would be my first choice
Smoking Dad BBQ I’m sold! Thanks for the reply, it’s much appreciated. I was leaning towards the Big Joe but was kept second guessing myself.
Great vid as usual. What torch is that you used?
its the grill blazer grill gun
Anyone know if the SloRoller is compatible with the Grilla Kong? Kong is 24" and SloRoller says for most 24", but wanted to verify. Thanks ahead of time for the help/response.
i don't have one near by to test fit... FYI they lowered the max temp to 300f so i might be more inclined to do my double indirect with a pizza stone instead
Question - can you use the SLO Roller with the Big Green Egg? And is it worth it? I love your videos and value your opinion.
i saw chef tom from All things BBQ do a test and it works great on the egg. i dont have one anymore to test
Good video. I was wondering myself about the upper/lower vent settings. This makes me curious though - I've read (somewhere, don't remember where) that you need to have a more restricted upper vent setting with a temperature controller in order to have stable temperatures. This begs the question - will a temperature controller then result in a more acrid smoke?
Good question! This isn't true, you can remove the top vent completely and control with the bottom vent... but in partnership they work better together especially for lower temps. You want the fire to draw the air in so you don't get reverse airflow (with smoke coming out the bottom)... also a fire drawing its own air is more stable than one being stoked by the wind ... should the breeze change directions your temps will fluctuate
Ever tried to use a cast iron smoke pot on top of the fire with holes at the bottom to get constant thin blue smoke? There are some interesting threads on this topic...
no i haven't, will go look for those to see what the idea here is
I know you cook without the "winged" part of the ash catcher. have you ever tried not cooking with the ash catcher pan with the handle? It seems that it would increase air flow without the pan blocking the incoming air flow.
no I haven’t. it has holes in it to allow the air to pass so it’s never caused me any trouble. it prevents the chance for a hot coal to fall out of the grill
I notice that you don’t use a lighting chimney to start your fire? Just curious as to why not?
its fine 90% of the year, but in the dead of winter in sub zero temps i don't like dumping raging hot coals into ice cold ceramics so i often just use a torch
Great Video as usual. The link to the SloRoller was for the classic Joe, do you have a link for the Big Joe 2?
Thanks, it looks like even the classic has gone missing. If it comes back I will update
Great video. Who makes the top vent on your Joe Junior and is it any good?
I love it as it adds rain protection, no movement when opening just like what the new control tower top does.... its made by smokeware, you need the gasket in the combo - smokeware.com/collections/chimney-caps/products/sale-chimney-cap-adapter
Related question: Will the sloroller fit in an original Big Joe? That's what I have and I've heard conflicting information regarding the fit and space left in the cook chamber. Appreciate any insights!
they sell a stand alone model which comes with a raised grid and smaller diameter cooking grid. this one fits, i don't think the series 3 rack with the sloroller will fit as there is a 4" height difference. the site says it fits series 1 - www.kamadojoe.com/collections/accessories/products/kamado-joe®-sloroller-w-stainless-steel-cooking-rack
Nicely done!
Thank you Tom! Cheers!
Grea video, sold on slow roller
Hope you enjoy it!
Were you looking for a specific internal temp? If so what? I must have missed it if it was in the video. The results look great, wish I could sample it.
No I wasn't as after slicing these I threw them in a dutch oven on the classic on the x accessory ring with beef broth and Guinness beer to braise until fall apart tender for the tacos. After three hours these would have been in the 150f-160f range and not very tender
you have heat plates Above slow roller in big G 3
not in this video but more recently i have done that double indirect setup
@@SmokingDadBBQ thanks
Sorry, I can't pay attention to the rest of the video for looking at that shiny top vent on the Jr.
Maybe a stupid question, but I thought a large part of the difference in how the Joe 3 series behaves compared to the 2 series is because the 3 series is quite a bit taller? It's been a while since I looked at the specs, but I figured KJ made them taller for a good reason. I'm just curious how much of that "extra airflow" / better smoke is height. Makes sense to me that if your meat is farther away from the fire, you can burn the fire a bit hotter for better smoke.
I also got my SnS Kamado assembled today, but I it was after dark so I haven't fired it up yet. Honestly not sure what I'm going to do for the first few cooks (which are recommended to be under 300 degrees after a burn-in between 300-350), as my usual go to for slow cooking (without having a crap ton left over like I would with a Boston Butt) is ribs, and due to the pandemic, in my local grocery store apparently ribs are $30+ right now, which I'm not paying if I don't have to.
hehehe haven't shown the joe jr vent in detail yet... its coming. Gotta give it a proper review before making any verdicts (spoiler... me likey)
I am wondering if that slo roller can be adapted to the Costco Louisiana Komodo because it sounds like a game changer
if its 18 or 24" it might just fit
Interesting comparison. One thing about my classic 2 is that while it just fits racks of ribs or a packer brisket, the edges sometimes get a bit more well done. Does the slo roller prevent this? If so I'm sold.
It makes the classic feel like a bigger grill as you now have the entire 18" surface to work with. I am sure with an infrared gun its not perfect 100% even everywhere but when i concentrate the fire in the centre the metal heats up and radiates the heat in what seems very very even distribution
Thanks for the well done video!
Was great to hear your input on your vent changes.
I have a cleaning question regarding the SloRoller. After just a couple cooks mine looks very dark and has lots of nickel/quarter size carbon spots on the top from the dripping food. What are you doing to clean your SloRoller? Are there any pads or cloths you like to use or soap products? I’ve been scared to do much scrubbing with mine because I don’t want to ruin the coating.
Don't scrub it as that can remove the paint. I turn the heat up to 450f after a cook to burn off the food and flip the top vent towards the heat if its got stuff caked on. This burns it off, or it crumbles off once cool
Hi, nice interessting Video. I have a question about my big Joe 3 and the slo Roller. Wen i install the slo Roller, the divide&conquer grate holder is too high and i cant close the kamado Joe because the Cover is Pressing on the grate holder. Do you have any Tips how i can fix that? I already have builded All parts of the Firebox New but IT is the same Problem. Thanks a lot.
Are you installing the cone / base of the sloroller directly on the metal ring that holds the firebox together? Then the rack goes on top of the black cone / base and sits in the 4 post spots.... is this exactly what you see?
Smoking Dad BBQ can I use the SloRoller with the grill expander on the KJ Classic3? I just smoked my first wings and they were prefect I just want to smoke more! I can't get a second grill at the moment.
yes it works great. done this many times
KJ joe jr vs small BGE, I can’t decide. I already have a large BGE but I want something smaller for reasons you already understand. I know you’re partial to KJ but what’s your opinion? I’d buy the small BGE used where as I’d buy the KJ new. Idt portability is really a factor because I probably wouldn’t take a joe jr with me anywhere. I’m pretty sure I know your answer but if you have time let’s hear it
I don't know why BGE doesn't sell the small with the minimax nest... I saw someone modify the nest on the egghead site and it looked perfect. Depends on what you are going to do with it... if you are going to move it around, go with the Joe Jr as it has a nest that works in remote locations. If its going to be built into the table at home, the small and jr are the closest two grills in the lineup so it literally comes down to cost and colour preference if you're not going to need the travel cart
would lowering the heat deflectors on the Big Joe solve the problem of the slightly more cooked bottom?
i think in this particular case it would have helped even them out even more
Will the slow roller fit in a big Joe version one?
Yes. th-cam.com/video/xO8AjvUZvCc/w-d-xo.htmlsi=s74UO2sWcRTm-zXp
Where did you get and what is it called the quick fire starter
I am using the ones sold kJ
Hi James! Question about the Meater+... can you leave it in the brisket during the rest and monitor the temp as it falls and/or get an alert when it hits a pre-determined serving temp? Thanks!
you can so long as it’s not wrapped in foil as that blocks the signal
Ok, thx! It’s 4:50am in California and I’m 20 minutes into my first brisket on the KJ 3 🤞🏼
@@Grover124 fantastic... enjoy the cook today
I noticed that you started your coal in the center of the whole pile of charcoal instead of at the front middle area that you have shown in your previous tips video. Have you find a new best practice to actually start your fire in the center of the charcoal pile?
Thanks Chris... as this was only 3 hrs we wouldn't get a significant shift in the charcoal direction like we might on a 14-18hr cook... when i was finished recording i put a lodge cast iron dutch oven in the classic on the x accessory ring and wanted the heat under the centre
Why does the 3-series breath better? Is it just because they are bigger? Does that mean the Big Joe also breathes better than the Classic Joe? Just due to size and the amount of fire needed to keep them at temp?
the 4” taller I assume is the difference where you need a cleaner burning fire which somehow is much easier to keep stable
It would be nice to see a comparison between the slowroller in a classic 3 verses a slowroller bought for a classic 1 and how they would compare in cooks and height. I think i read that the add on is higher and you lose some space.
love it... let me see if i can find one near me to make this video
@@SmokingDadBBQ Thanks !!
Great video
Thanks!
If you had to choose one grill between the Kettle Joe (w/ its version of the SloRoller) and the Classic II WITHOUT a SloRoller, which would you go with?
I would do the classic 2. the build quality is not the same on the kettle and the usability of the SloRoller is not good for switching mid cook
I show some of this on the kettle in the first section here th-cam.com/video/qH0wxZlpoQ8/w-d-xo.html
The Kettle Joe, for sure, because the technology behind the SloRoller was developed at Harvard and ceramic kamados have never been known to be very good cookers until the SlowRoller came along.
What are your thoughts on a 300 degree first couple hours to set the ring and bark (burn up smoking wood) then dropping to 225 for the remainder on a slow and low brisket?
If i was to do a brisket tomorrow, I would do 270 unwrapped with the SloRoller until around 185f then wrap it with no added liquid ... the brisket can take this temp without burning, without drying out, forms an awesome bark and has perfect smoke flavour
@@SmokingDadBBQ @Smoking Dad BBQ thank you, following your lead with my own Sunday bbqs. If you care to respond (not expected) when I think of 270 throughout the whole cook without adding any liquid I get a feeling like brisket will lose some juiciness. Are you still misting those first hours as bark builds? Are you only wrapping it for an hour-2? pulling it at 210 to ftc?
@@SmokingDadBBQ after you wrap it would you drop the temp down to 225?
Wait. Is there a taste difference between the two? I like smoke ring and all, but taste and texture are king imo. Same question for the brisket you mentioned you tested at the lower temp, was it more moist and/or more or less tasty than the one cooked at your higher temp “sweet spot”?
I three these into a stew as they weren't fully cooked chuck roasts yet (this was around 160f) so I didn't taste these in the picture. So the point of the SloRoller isn't just for smoke rings, you can get that without it.
Where the sloroller shows up with an advantage is brisket cooks around 270f where i've noticed it moves air so much better i can now go fat cap up and render it properly and get that signature sticky, caramelized fat cap.
@@SmokingDadBBQ Wow! You replied! Thank you, that helps. Ever since I’ve found your channel I’ve been really impressed. Great work!
@@stkhoops thanks 🙏
fantastic!
Glad you think so!
Do you know if the expander rack with fit on it too?
on the series 3 yes, not the 2 with the sloroller
@@SmokingDadBBQ can you also fit a drip pan under grate? Classic 1 is what I have
Does the enhanced smoke ring improve taste / tenderness or it is just aesthetic?
Thanks Scott... yes was trying to show that in this video that you can get a smoke ring on both but its more about the even bark and flavour of the food where it really shines
What's your hair jel?? I need one badly
hahaha. here it is - www.reuzel.com/products/clay-matte-pomade-strong-hold-matte-finish?variant=27861335310416
Thoughts on adding the slow roller to a classic 2?
I don’t have one to test but I am not sure it makes sense. the benefit is unlocking your entire grid surface but on the classic 2 it reduces your grid size. the other benefit is better convection which is good for large meats but again at less capacity fewer tasty things will benefit .... that. wing said if I got one for Xmas I’d be delighted lol 😂
@@SmokingDadBBQ thanks! I picked up the classic 2 brand new at an auction for 600, so had to sacrifice on some of the most recent upgrades.
@@bigmanhealthy6904 I would do the same in a heartbeat
I am on the fence with the SloRoller. Is it worth it?
if you cook a brisket / ribs every few weeks = yes. If you do a brisket or two a year, there are other accessories you might get a more noticeable difference / every day enjoyment from
The meat seems a bit dryer. Does it stay moist with the SloRoller
Good question... this was not fully cooked (150f) as it was going into a dutch oven right after this video with beef broth, Guinness and another 3-4hrs of braising until it was fall apart tender. I wouldn't eat it as shown in the video, this was just to see the smoke ring development in 3hrs
Is that a new vent cap on your Joe Jr?
Thanks so much. Yes... video coming soon
You’re making me want to buy one of these. Do you have a coupon code lol
sadly no coupons
Just what I needed as burned my sloroller on my big Joe 3 to nothing!
oh no. what temp did you go to?
@@SmokingDadBBQ max, 500 % centigrade... silly
@@SmokingDadBBQ close to 900 F , watched your video on doing pizza on the Joe without the DoeJoe, forgot to take it off from a slow cook...
I have a Classic 1 and I'm torn between getting a SloRoller for my 1 or just buying the III. Does anyone know how well the SloRoller is with the classic 1?
Awesome vidoe by the way! i love all the links, ideas, and how well you lay it all out too!
thanks so much. the issue with adding to series 1 and 2 is the grid space you lose. While its a great accessory I likely would sell my older one and upgrade as you get the basket, gasket, hinge, metal side shelves, and the new top vent for the difference for likely less than the stand alone cost of adding these
@@SmokingDadBBQ Thanks for the response! That is what I was kind of thinking while starting to price it all out. I actually "stole" my original KJ 1 off of Craigslist for $500 new when they were $1000+ due to an unclaimed freight issue. If I could get $300 for my used one I will have paid $200 for the last 5 years! Winning!!!! But now I'd have to fork out a lot of $ for the KJ III but that's life. Happy Holidays, stay safe in this Covid world, and thanks again.