OK - I was settled on buying the Big Joe and crying once over the price. Then I thought this video was going to disrupt that plan because I was looking at the Konnected but I don't think so. I'll stick with the Big Joe. You've helped a great deal. Can't wait to pull that trigger. Thanks much!
Good test, James. I bet you'd be happier just not using the automatic starter - you are the best at temperature management on KJs. Appreciate you showing the overshoot honestly. We've all done it!
Great video. Do you think having the wood chunks on the bottom may have been the issue? Their algorithm may be configured for lighting, Charcoal at the bottom, and not wood. ??
It sounds to me like the big selling point for the experienced bbq'er would be the "hot hold" functionality. I know I can do this with my Fireboard Drive 2, but I haven't played with that yet. I can even create a program to automate that for me. Does the Konnected Joe let you automate that with logic that would automatically turn the temp down when your meat probe hits a certain temp?
Yet again great video James, makes me wonder why KamadoJoe didn't use the KJ Classic 3 as starting point for the Connected Joe, this comes with the 3 toer cooking and sloroller. Reckon it doesn't make that much of an difference then in end result(s)?
Thank you for this video today. My konected Joe is local. They will assemble and deliver on Thursday. If the slow roller fits! Then I no longer need my Classic 2
I’m sorry to say, but this new KJ is growing on me. Not enough to buy one, but i think i would be considering it if i were in the market. I wonder if they will offer a big joe version one day, once they work out all the bugs.
I triple dog dare you to make a video comparing the Konnected Joe to the Fireboard 2. I'd be interested to see if the Fireboard + a blower would be able to control the temperature better. The Fireboard would have the added advantage being battery powered and being interchangeable with KJ Jr., Classic and Big.
Another great video as always. Just have one problem. You said next time you will leave fan off until you reach your desired temperature and put the food on. At that time all the fan will do is maintain temperature but if KJ is so good at holding temperature on its own normally, then why would you need a fan at all? Would this make the Konnected part pointless if you’re just using it to maintain temperature?
Hi James! I have a Konnected Joe after years of using a Kamado Joe Classic I. I am struggling with temperature management. It seems the built in pit temperature is about 30 degrees higher than the analog thermometer, but is also higher by at least 20 degrees higher than my Meater thermometer. I don’t know which to rely on. I have been using the built in thermometer but my results have been less than ideal with a brisket flat being dry and not very tender. What do you recommend for pit temperature reliance?
The pit probe is on the rear … if it’s blocked the fan will keep cranking despite the dome temp probe which is higher than the rear probe and will not be the same. I found once you planed to avoid blocking the rear things ran much better
@@SmokingDadBBQ I just did a brisket for Easter and it turned out great. But I learned that the Konnected Joe pit probe runs 25-30 degrees higher than the analog gauge or my meater probe. So I ran the digital at about 265 degrees which kept the pit at about 230-235 degrees. Very successful, juicy, and not dried out at all. Needless to say that brisket didn’t last long.
Hey James, on your last video I was asking if you heard anything about the low profile smoke ware drip pan. I did hear from the company and they are saying we should be able to purchase the end of the summer.
When it is from pork it is not tallow...It is lard. Can not wait to see which big joe accessories fit summit (including sloroller). Might make a difference in smokiness if desired.
@@SmokingDadBBQ thats one lucky dude, did he already came in contact with you. Looking forward seeing that video, i was granted a pellet grill once by pitmaster X and i was overwelmed by it. Sitll one of my fonded memories.
apparently you can add a bit of oil to your pre-made rubs to keep them separated for longer and also prevents smaller particles from settling away from larger, as they'll be 'glued' to the larger ones, give this a try and let us know if it's true? #RubExperiment?
I do wonder if I would have bought this if I was new to smoking. As cool as gadgets are, I’m just not sold. My big Joe holds temperature phenomenally well (especially compared to my offset) and I don’t think it’s any faff to get going. It sounds like even as a novice you need to play around with the settings / coals / temp etc to get this right.
@@SmokingDadBBQ I am on of those “old school” people…. When I am grilling, it is the one place I can get away from technology; wires; plugs; etc…etc….(excepting my Meater probe…. I love it!!)…. I prefer to manage fire/temp /time on my own….
I added the SloRoller to my classic and love it. I got disposable pizza pans to fit under the grate. I got the controller that fits on the vent after having trouble managing the vents for my first cook, but once I tuned my vent settings I've never felt the need. I'm sure they keep improving the firmware, but I feel like these controllers starve the fire when they put on the brakes and that can't be good for the quality of the smoke compared to the steady air flow from my "dialed in" vent settings.
First and foremost, if it isn't true reverse draft - indirect heat it isn't smoking. Second, if you're using charcoal you're cheating yourself out of flavor, and charcoal makes it difficult to control temp. Outside that, what you are cooking looks; and I'm sure tastes, absolutely delicious... Thank you for the very informative video..
Not sure I agree, I have four offsets with a firebox off to the side and an open offset/direct style like what is used in many of the Texas top 50 restaurants so including pit designs like those of Franklin bbq which also don’t use reverse flow so I wouldn’t agree that these are not smoking. Coming back to this grill, it’s using the sloroller accessory that was designed by a Harvard graduate class, this article can share more details about how it works and the testing that went into improving how your fire gasses are circulated within the cook chamber - desora.co/projoe/
Do you really need a slow roller though? I mean in an experiment with the only variable being the slow roller , does it really make the end result so much more fantastic than not using it? For 500 bucks I doubt it.
OK - I was settled on buying the Big Joe and crying once over the price. Then I thought this video was going to disrupt that plan because I was looking at the Konnected but I don't think so. I'll stick with the Big Joe. You've helped a great deal. Can't wait to pull that trigger. Thanks much!
I’d do the same
Good test, James. I bet you'd be happier just not using the automatic starter - you are the best at temperature management on KJs. Appreciate you showing the overshoot honestly. We've all done it!
Great video. Do you think having the wood chunks on the bottom may have been the issue? Their algorithm may be configured for lighting, Charcoal at the bottom, and not wood. ??
Great demo. Awaiting for your video on the Masterbuilt 1050 running with just wood chunks.
It’s edited. Just have to schedule the post
It sounds to me like the big selling point for the experienced bbq'er would be the "hot hold" functionality. I know I can do this with my Fireboard Drive 2, but I haven't played with that yet. I can even create a program to automate that for me. Does the Konnected Joe let you automate that with logic that would automatically turn the temp down when your meat probe hits a certain temp?
Thank you, that answered one of my main questions.
Glad to help!
I have the Akorn Auto Kamado and it is about $1200 less and does a great job using its automatic temperature control
Seems to be out of stock so I settled for a Classic Joe III 😞 still waiting on delivery.
Yet again great video James, makes me wonder why KamadoJoe didn't use the KJ Classic 3 as starting point for the Connected Joe, this comes with the 3 toer cooking and sloroller. Reckon it doesn't make that much of an difference then in end result(s)?
Maybe the price point that would put it at?
How do you use the automatic fire starter without the fan??
Great video James good to know the SloRoller fit and performs as expected Cheers.
Thanks Paul
Hi James, love you videos. Do you think you could make a video for the double indirect method with the slow roller on the connectedjoe ? Thx
Great presentation.
Thank you kindly!
Thank you for this video today. My konected Joe is local. They will assemble and deliver on Thursday. If the slow roller fits! Then I no longer need my Classic 2
Glad I could help
I’m sorry to say, but this new KJ is growing on me. Not enough to buy one, but i think i would be considering it if i were in the market. I wonder if they will offer a big joe version one day, once they work out all the bugs.
The big joe would at least begin to tempt me given all my accessories are that size
Well that answers that! Good stuff. 🍻
Thanks 👍
Im really at a crossroads between konnected joe and traeger ironwood 885
could the Konnected Joe be lit the old fashioned way from the top bypassing the auto fire and then just turn the unit on??
yes it doesn't require use of the AFS
I'm only at 24 seconds in, but have to ask... how do those ceramic sides look sooooo clean, when you use your KJ's so much?
this is still pretty new (the konnected joe)... its only got about a dozen cooks by the time i recorded this
James also has a great video on how to clean your KJ…. It comes out looking new…
KJ should make a shorter version of the slo roller for the Konnected Joe. Great color on those ribs, btw. Cheers!
or make the konnected based off the series 3 and include the 3 tier rack 😊
Great video! Apologize if the link was there and I missed it, but what kind of cotton globes do you use underneath the nitrile prep glove? Thanks!
i think i bought a bundle at home hardware in a clearance bin but i have seen them on amazon. they are just cotton oven gloves
I triple dog dare you to make a video comparing the Konnected Joe to the Fireboard 2. I'd be interested to see if the Fireboard + a blower would be able to control the temperature better. The Fireboard would have the added advantage being battery powered and being interchangeable with KJ Jr., Classic and Big.
Not getting what you were saying about temperature. You were saying it was too high so you turned it up more?
Wonder if the Slow Roller would fit on the Char Griller Auto Kamado. Been using your double indirect method with moderate success.
I am not sure, i did get the sloroller in the normal akorn
@@SmokingDadBBQ Awesome, they're the same size so should work!
Could you tell a taste difference between the sloroller and double pizza stones?
Another great video as always. Just have one problem. You said next time you will leave fan off until you reach your desired temperature and put the food on. At that time all the fan will do is maintain temperature but if KJ is so good at holding temperature on its own normally, then why would you need a fan at all? Would this make the Konnected part pointless if you’re just using it to maintain temperature?
Thanks Jason. I turn the fan on at the end of the 15min start up from the AFS. If I do both at the same time it overshoots
What gloves are you wearing underneath your black ones? Thanks
amazon cotton high heat
Hi James! I have a Konnected Joe after years of using a Kamado Joe Classic I. I am struggling with temperature management. It seems the built in pit temperature is about 30 degrees higher than the analog thermometer, but is also higher by at least 20 degrees higher than my Meater thermometer. I don’t know which to rely on. I have been using the built in thermometer but my results have been less than ideal with a brisket flat being dry and not very tender. What do you recommend for pit temperature reliance?
The pit probe is on the rear … if it’s blocked the fan will keep cranking despite the dome temp probe which is higher than the rear probe and will not be the same.
I found once you planed to avoid blocking the rear things ran much better
@@SmokingDadBBQ I just did a brisket for Easter and it turned out great. But I learned that the Konnected Joe pit probe runs 25-30 degrees higher than the analog gauge or my meater probe. So I ran the digital at about 265 degrees which kept the pit at about 230-235 degrees. Very successful, juicy, and not dried out at all. Needless to say that brisket didn’t last long.
The temperature difference can also be caused by the fact that you put wood on the ignition coil.
does the slow roller work in an double indirect setup?
Hey James, on your last video I was asking if you heard anything about the low profile smoke ware drip pan. I did hear from the company and they are saying we should be able to purchase the end of the summer.
An ok thanks for sharing. I just got the 18” but haven’t tried it yet
When it is from pork it is not tallow...It is lard.
Can not wait to see which big joe accessories fit summit (including sloroller). Might make a difference in smokiness if desired.
thanks for the tip
nice video again James, cant wait untill we get this Kamado Joe in the Netherlands. any news on the 100k give away?
thanks, yes posted a few weeks back on my community page - th-cam.com/channels/y2OStmU5fbTpGe7FgQCpqQ.htmlcommunity
@@SmokingDadBBQ thats one lucky dude, did he already came in contact with you. Looking forward seeing that video, i was granted a pellet grill once by pitmaster X and i was overwelmed by it. Sitll one of my fonded memories.
apparently you can add a bit of oil to your pre-made rubs to keep them separated for longer and also prevents smaller particles from settling away from larger, as they'll be 'glued' to the larger ones, give this a try and let us know if it's true? #RubExperiment?
great video Appreciate you doing but I'll stick to my KJ3 My wife sends thanks for keeping a new grill off the deck lol
Ya me too. Got 2 more on this guy planned but back to manual mode for me soon after I finish all the tests
I do wonder if I would have bought this if I was new to smoking.
As cool as gadgets are, I’m just not sold. My big Joe holds temperature phenomenally well (especially compared to my offset) and I don’t think it’s any faff to get going. It sounds like even as a novice you need to play around with the settings / coals / temp etc to get this right.
I’m with you. I would personally start offline but I can think of a handful of people I couldn’t convince to go old school this would appeal too
@@SmokingDadBBQ I am on of those “old school” people…. When I am grilling, it is the one place I can get away from technology; wires; plugs; etc…etc….(excepting my Meater probe…. I love it!!)….
I prefer to manage fire/temp
/time on my own….
@@JustGrillingandChilling. amen
I added the SloRoller to my classic and love it. I got disposable pizza pans to fit under the grate.
I got the controller that fits on the vent after having trouble managing the vents for my first cook, but once I tuned my vent settings I've never felt the need. I'm sure they keep improving the firmware, but I feel like these controllers starve the fire when they put on the brakes and that can't be good for the quality of the smoke compared to the steady air flow from my "dialed in" vent settings.
Not seeing much with this latest product that interests me. Seems more trouble than it’s worth. And less enjoyable as well!
I am 100% team manual as well. Just putting it through its paces to see if it’s recommendation worthy for friend I can’t convince to go old school lol
I suppose we'll never know the sales figures, but my guess is that it's going to be a dud.
@@emmgeevideo we’ll see if it’s like the Kettle and disappears off the site someday
@@SmokingDadBBQ I never noticed the kettle Joe taken down from the site. Is it discontinued or are they revamping it for an improved 2.0?
@@BrianMiller1973 not sure. Just saw it was missing
First and foremost, if it isn't true reverse draft - indirect heat it isn't smoking.
Second, if you're using charcoal you're cheating yourself out of flavor, and charcoal makes it difficult to control temp.
Outside that, what you are cooking looks; and I'm sure tastes, absolutely delicious...
Thank you for the very informative video..
Not sure I agree, I have four offsets with a firebox off to the side and an open offset/direct style like what is used in many of the Texas top 50 restaurants so including pit designs like those of Franklin bbq which also don’t use reverse flow so I wouldn’t agree that these are not smoking.
Coming back to this grill, it’s using the sloroller accessory that was designed by a Harvard graduate class, this article can share more details about how it works and the testing that went into improving how your fire gasses are circulated within the cook chamber - desora.co/projoe/
Do you really need a slow roller though? I mean in an experiment with the only variable being the slow roller , does it really make the end result so much more fantastic than not using it?
For 500 bucks I doubt it.
No in other tests I have matched it with double deflectors