It amazes me just how consistent manual temperature control in the KJ Is following your method. I do your exact start up method and have been doing one finger bottom vent vs two since you mentioned you made the change. The one key piece id been missing was where you settled your top vent for you temp settings, so when I saw where you put your top vent for 250 is EXACTLY where I also place mine for 250 it blew my mind realizing the consistency of the Kamado joe temperature control. Your videos have made KJ cooking a breeze. Keep up the great work and thank you again!
I loved this video! Still laughing at how much you’re loving the fan system. I too can control my pit more accurately by hand than my Billows system can but what I can’t do is go down to the lake to swim or fish or actually sleep all night without worrying about my temps moving too much and for that I’m staying with the fan setup! Great content as usual, keep it up and cheers from Texas!
Glad you enjoyed it Mitch. Same here, I prefer old school but there are days where we wouldn't use the BBQ at all if it weren't for the fan so for that alone, its in my good books lol
@@SmokingDadBBQ I loved this- I just ordered a classic Joe III and there will be a learning curve because this is my first ceramic grill. That said I know I should learn and did not order the ikamand because it really gets bad reviews. Have you both used it several times? Are you happy with that particular brand of fan or should I look into getting a pitboss or a different brand?
Have you ever considered changing the configuration of your deflector plates 90 degrees to keep the flames from directly hitting your temp gage directly and maybe getting a more accurate temp? Love watching your video i just got me a kamado recently and you seriously make it look easy. You are great at your craft. Keep it up, I'm learning a ton! Thanks!
Two things: 1) I use a Fireboard on my Big Joe (and Oklahoma Joe Bronco) and rarely have a fluctuation greater than 1 degree above or below the set point. This requires a very tiny opening on the top exhausts. 2) The Fireboard allows you to export the data at various time steps for further analysis.
That classic is getting some good use. I love that you are keeping the content going. I am still on the fence about a blower but I am a tech junkie so it will probably happen within a year.
I prefer manual... but there are days where I absolutely can not pay any attention to the grill and I wouldn't cook if I didn't have one... so for that alone, I think its worth having
Saving up the money to buy a Classic Joe 3 next summer to replace my current Weber kettle. Thank you for the content, cheers from the Netherlands and keep it up!
@@61wolfma I thought about it, just like i thought about getting the big joe, but I never grill for a large amount of people so I haven't run out of room to grill yet :)
Good stuff, split screen was funny. I swore I would never own one of these devices, but of course I love gadgets so I have a CyberQ :). Rare to bring it out though.
From using a FireBoard 2 Drive on an intentionally low and slow 20 hour cook, set at 225 degrees, it had a 1-2 degree temp variance while averaging within a single degree of the target temp through 20 hours without having to change a thing. Here for that reassurance.
Great video, just about to purchase my first Kamado Joe. Using your videos to learn as much as I can, thanks for all the invaluable info. Hopefully it will all translate to the UK weather.
Thanks for the video but, are you comparing: 1.) Practicing for 10 years, then standing above your barbecue, manually moving a draft door back and forth to 2.) Setting up a cook and forgetting it? And you are standing outside why? So that you can get a miniscule and imperceptible increase in temperature control, that you would never be able to taste in the final product?
James have you done a review on your inkbird? Looking at different measuring devices. Do you like it compared to the others you have used? Love the videos so thorough!
its handy for tests when you want to track different grills in different spots.... but the app is so kluge i can't think of the last cook i used it for. I use my meater because of the app most often to cook things to 95% and then use an instant read probe like my thermapen to precision finish the last 5% of the cook
Do you have a video with tips on using the FireBoard 2? I love your tutorials! I bought the FireBoard as a toy…for basic cooks I use your methods but I was thinking of other ways to cook. Thanks!
Great test Jamie and you are the guy! I use the stoker for over night cooks on when I want to go to bed on and not worry. I have had a fire go out and had a hot fire because of 60 mile a hour plus winds in Colorado. ( 110 mile a hour wind when my house burnt in Dec 2021). Cooks under 8 hours I just do like you do on my GE. I have a suggestion on future testing of AI units, Can you set a hold temp at 150 degrees automatic after cooking to 225 degrees and then hold at 150 degrees for long rests? Love to have this option. Question is why you think KJ holds a better constant temp than GE? The two grills are the same except for the seals and the control top. I know some KJ have the same seals as GE, so I guessing it is the Control top. Will KJ control top fit a lg GE?
Great video. Been debating getting a temperature controller since my novice Kamado skills have had my temps jumping around a little more than I'd like. I did notice your comment about not being able to export the data from the InkBird app, but I've exported my temp data quite a few times. It's especially useful when trying to estimate completion times based on temperature rise on long cooks. On the screenshot you show at 16:16 it's the top right button to send a CSV.
@@SmokingDadBBQ Here's what the device FAQs say: Q: Where are temperature charts saved? Only locally on the iPhone? Or also on a server? A: The temperature chart data is saved in the cloud, Temperature records used in the past can be permanently queried. Unfortunately the manual and support site are both silent on how to access that cloud data. There's a InkBird login page here: inkbird.shop/account/login that I haven't registered for yet. That might provide access.
@@SmokingDadBBQIt's not very intuitive but I finally figured it out. Your cook was on 11/17 and used probes 1 & 4. To access the saved data you need to turn the InkBird unit on with probes inserted in the 1 & 4 spaces. Then open the graph data for those probes and you'll see a date at the bottom left just above the probe numbers. Click the left arrow next to the date to go back to 11/17 and you should see your data. If you don't you might need to click on the 'Replace data source' option at the top right. Once you have the correct day open you should be able to export the temp history as a CSV file.
Great Video James! I’m in Georgia and recently used my iKamand on a long cook during a windy 30 degree day and mine had the same results. The graph is usually much tighter on warmer less windy days from my experience. I’d like to see the same test done late spring or mid summer. Thanks for the videos!!!
For me, controllers have taken the fun out of smoking. I miss the nights of my wife and I staying up with each other babysitting the BBQ. When we brought in the feast the next day to the office they all knew we put our hearts into it by how tired we looked. Like all things, pleasure can only come with sacrifice. With a BBQ controller, there is no sacrifice.
I owned a ceramic cooker many years ago. Just recently moved back in to a house, where I can grill again. Bought a Big Joe III. After reading a bunch of reviews, I bought the Thermoworks Billows with the Smoke x4, as I have found their products to be incredibly reliable. You mentioned that the day you did this was windy. I wouldn't have had a problem controlling temp on a windy day. My problem comes on very still days. I have found the fan system to take wind out of the picture. (I used to take a portable room fan and put it jus outside the lower intake). It also makes initial start easier, IMHO. So, I think stability of temp is only one of the reasons you would use a fan system. BTW, for long, slow cooks like pork butt, I now use 24 hours of sous vide at 165 degrees, followed by a few hours on the Big Joe. MUCH easier. The neat thing about doing a butt in a sous vide, you get pasteurized pork juice at the end that you can use to as a base for the BBQ sauce. Enjoy your channel, BTW. Learning quite a bit.
Great video. Love the comparisons. Never tried the split deflectors on heat up interesting concept there. If it were up to me manual kamado control would be mandatory learning!
Hi James, thank you for all your videos, I have learned so much from your videos. I am doing my first pulled pork as we speak, its been going for 10 hours. I am using the Ikamand. But I noticed my grate temperature is 210 F but my dome temperature is 180 F. In all your videos do you use dome or grate temperature ? How to work with it? Also do you get 30 F difference between grate and dome? I am using slo roller for this cook. Greetings from Spain
thanks 🙏. you might need to calibrate your dome gauge in boiling water to make sure it reads 100c as 30 is a little much. 10-20 is normal between the grate and dome. I go by the dome as that is the tool I have every cook
Hi, I loved your video. I´m looking for a temperature and humidity data storage that can go into the smoker. Do you know where I can get one? Best regards
Great video! For the wave pattern on the ikamand graph, I heard that can be levelled out by adjusting the placement of the temperature probe. If the cold air being forced in is blowing towards the probe, that would read a colder temp and force the blower to work harder. Then when it thinks it's up to temp, turns off, and realizes that it got too warm... this cycle happens over and over. If you've got the time (and want an idea for another probe video), try playing around with probe placement :)
its an interesting thought, but once stable the fan is running at a very low cycle speed to just provide the necessary air to keep the fire burning steady, not sure it would be possible to add so much air that the probe above the heat deflectors or sloroller is actually getting cold air after its passed through the hot charcoal bed and ceramics but i am curious now
@@SmokingDadBBQ I would think you're right, and it sounds intuitive that would be the case but I've been eyeing the fireboard 2 amd saw a review where someone had the same issue with their graph and corrected it by placing it on a different area of the grill. Either way, happy grilling!
I have the Weber Summit Charcoal Grill Centre and use Thermoworks Signals/Billows which does a great job maintaining temp. Now I can leave the house and do errands with peace of mind for long cooks and get a good nights sleep doing a brisket overnight.
I will be treating myself to the smoke X2 for my billows for Christmas. As a novice, ruining a good piece of meat that I spent good time and money on is a distraction I worry about. Electrically controlling the temperature will give me peace of mind. However, I will have to keep learning the manual control. If the power goes out I will have no choice but to use my brain.
Thanks, James. Great video as always. I am a KJ newbie and fumbling my way through several cooks so far. This video was very helpful for me, because I struggle to get the fire rolling and settled at my desired cooking temperature. I will gladly absorb your experience and apply it to my future cooks. Keep grilling!
Glad it was helpful David. Thats exactly why I do this youtube thing.. to help shorten the 10 years it took me to figure it all out for others who just like me are getting started and facing the same challenges
Out of curiosity, how long does it take for you fire to stabilize at your low and slow temp? And how far in advance do you like the fire before you are actually putting the food on? Thanks!
Great question.... while 30min is possible I get the best results NOT rushing. When I rush I am often not actually up to temp and then you are chasing adjustments for the first few hours. Planning 45-60min ahead of time if you can gets much more stable cooks with no adjustments often needed
I wish I saw this question last week. I just got a Classic 2 for my birthday and my first cook was a spatchcock chicken. I followed the advice of not overfilling the basket with charcoal and allowing time for the temps to stabilize... I gave myself an hour to get things stabile. Problem was, it was 20 degrees (f) outside and my little fire never really got me above 250. I ended up going back out, filled the basket to about 40% full and then my temps started to climb. I followed all the great advice found online but the one thing I missed was, definitely consider the added variable of crazy cold weather when planning for fire size and warm up times.
Hi James, loved the vid? I have an unrelated question for you. I am about to get a KJ Jr as a second bbq. Have you heard any rumours of upgrades to the Jr? I am thinking possible upgrades could be made to the kontrol tower and the gasket. Thanks
Thanks Tony, I wish I had the inside scoop but I don't. With the Pellet Joe and Kettle Joe just coming out now / spring it would surprise me but that doesn't mean it can't happen. I think the vent top would make a big difference, not sure the gasket will make a significant difference on the JR as the gasket is supposed to not have constant weight on it which is why the big brother grills have air lift hinges which is supposed to be unlatched when not in use to preserve the gasket life... the hinge doesn't make sense on the JR in keeping weight down for portable road trips and in turn this makes the gasket less likely IMO. That being said I think there are higher quality felt options that it would be nice to see make the cut
I have an iKamand AND a Meater+. The price isnt simply to an ensure an even cooking (though it does that pretty well), but rather to provide a sense of relief that if I'm doing an overnight cook, I dont have to worry about overshooting or underheating whatever I'm cooking (let's be honest, it's Brisket. Nobody is doing salmon overnight). So does the ~$200 USD buy you a more consistent cook? Maybe. But I dont think that a +/- 5F delta is really going to make a big difference at the end of the day, so dont buy it for that (if that's you're only reason) since there are WAYYYY more variables at play. What it does buy you (for the engineer with a compulsiveness to check temperatures every 2 mins and freak out over a 2-degree change) is peace of mind, which provides better sleep, and more time with family (or drinking beer!). It wont make you a better "pitmaster", but it will take the pressure off of the temperature control piece so you can focus on other parts of the cook.
Thanks, nice video. Looking forward to more videos. Still playing with a weber kettle, and wanting to try a kamado style barbecue, I have found a nice deal on a mini kamado grill. It is like 13 inches in diameter. Do you think it will be enough to play with a little or should I invest more to a bigger one at least at the size of joe junior? thanks
I'm interested in the iKammand and I know this sounds lazy, but I can't get beyond having to disassemble the bottom vent to install it. Having to plug in isn't a showstopper, but another big negative when there are wireless setups (which take 30sec to clip in)
you're not wrong, i think it took 5min to remove the internals, shift the dome so I could remove the stock door, install the new door (I also put the stock slider back behind it) and then shift the dome back and re-assemble everything was a one time inconvenience
Been seeing a lot of these fan temp controllers, expensive. I was thinking if a person had an old oven and take out the temp controller and hook up to a fan, Scratch that. Instead get an old convection oven and take out the temp controller, fan and thermostat and it should already be connected together, make a box for the fan and there you go
Nice! I love my ikamand. I’ve been looking on line for a new pit probe (6’) or an adapter to use with the ikamand so that I can connect the pit probe to the dome temperature gauge on my BJ3. No luck yet. I did notice that you have your grates facing the other way. Any reason for that?
on my old eggs yes, not on the classic / big joe.... the flameboss algorithm might be a little tighter than the ikamand but not something i could detect in the food
Great video a few comments. 1. It would be better if the exact same Kamado to eliminate any possible variation. 2. It would have been better to test with a protein as my assumption is the meat is releasing Moisture during the cooking process, and this could potentially vary the results. Maybe a number to you could do a follow up test? Again really great video thank you.
Great question, I wait until the dome hits my target temp, install, adjust bottom vent only and start slowly adjusting the top vent as temp recovers back towards target
Nice video again!! I have a question about the Inkbird 4t. Because my experience is that I rarely get the notifications, for example when a piece of meat has reached the desired temperature, on my phone. It is 100% not on the wifi outside. This one's fine. I'm curious about your experience with the notifications? What app do you use for it? Greetz
thanks. I actually don't use the notifications as I am often just checking it so i don't even bother as setting them is a little clunky. Will try though and see if i get this issue
i dont think fans are needed, i have started trusting my setup and the grill and they hold so steady. the fan also moves ash around and uses more fuel so i find the taste better on the manual control
Good video! I knew once you had the BJ dialed in, it would hold steady. The iKamand is truly the fail safe way to run rock solid. I don’t have an iKamand, but would be curious how quickly team robot would have had the temps dialed in to team human! LOL I know you are good, but I think team robot would have won that one? Sounds like a good video idea? Cheers James! Enjoyed as always!
Now that you've had the fan controller for a while - would you say that you would place your charcoal in a different part to deal with the extra air being blown in?
I am still trying to figure out why the smoke ring isn’t as good with the fan as it is without it. maybe I will try some different charcoal placements to see if that’s the fix
@@SmokingDadBBQ I ran the Thermoworks Billows in Summit Kamado on a 12hr brisket on Saturday night and the smoke ring was bordering on what I'd call extreme. But it was my first brisket and first Billows cook so more testing will need to be done.
Really interesting comparison and great production, thanks a lot for putting this out there! Quick question though: how often/frequently did you adjust the manual setup? Or was it "dialed in and never touched again"? Or tiny correction every 30 mins? Or just two corrections when temp deviated too much? Would love to learn more about that, thanks!!
i find if you build the fire well you can go the whole cook without touching it.... i have several overnight cooks where it stays in a tight range with no intervention from me
I had bought a pellet stove from Costco and found that it is always blowing air causing ash to fly everywhere within the barbecue. As a result I returned the stove and now have a Joe Classic I from Loew's. I was wondering about the flying ash problem with the temp controller. ( My wife told me that she would refuse to eat food from the flying ash stove.)
I do not have a joe, I have an old Bubba Keg kamado style grill, that I use a BBQ guru on... I have never had a problem with the air causing ash to fly. Once at temp the blower fan does not run very often since the fire basically maintains itself. This is different from pellet stoves that need the fan running most of the time. These fan controllers are more like automated air dampeners. When off it helps choke off the fire, when on it stokes it. You see how it works from Smoking Dads data. Fan runs for a little while, and the temp goes up. When it hits a certain temp the fan goes off and when it drops below a certain point it turns on again.
Do you feel like this is a little lop sided because the big joe is such a larger piece of ceramic and so inherently is going to be more stable than the classic?
I don’t think so. I only have the iKamand plate for the classic otherwise I would reverse the order to try but in my decade of Kamado cooking it’s all been the 18” size so if anything that should favour me more
Very impressive. I've now done a few cooks on my brand new big joe and I now know just how impressively that thing holds it's temp (once you finally get it set.) Couple questions: without the ikamand how long does it usually take you to get your big joe locked in at ~250? Do you ever find yourself running out of charcoal? I've had to add more big block to 2 of my cooks so far. I'm trying not to overload my charcoal basket, but feel like I'm running through it at a rapid pace. Maybe I'm running my fire too hot and fast trying to get it up to temp too quickly?
I normally count on at least 30min but more often than not with other distractions I likely approach 45min before putting food on. Its good that you've found you are running out as you can slowly increase your quantity each time ... inferno mode burns through it fast, if you are letting the fire go right out the top when starting for a long time, or using the deflector plates in the lowest position this takes more energy than either closing the top vent while heating to help trap some heat while breathing well and or move the plates up on the x accessory ring vs. the notches on the charcoal basket as this allows more heat to escape and requires less inferno mode
@@SmokingDadBBQ thank you for your reply as always! I like the idea of opening up the bottom and dampening the top to burn less fuel and trap more heat. What type of cooks do you use your deflector plates for as opposed to the slo roller
I think what Colin meant was you should use same size kamado, other wise you're introducing additional variable. Not that it should be exact same cooker since as you point out, you'd get different wind conditions, etc. I'm a newbie, flame boss 400 kept me +/- 1 degree. I wouldn't be happy with the 6 degree variability of your ikamand. Do like your videos 👍
When I was a kid I thought the robotic overlords wanted mankind to wear grey/silver track suits.... but it turns out AI likes plaid as well based on this video lol
I think the better figure of merit is quality of the cooked product. Your test is more or less how linear one method is vs. the other. But does meat care about linearity? The goal is to reach an internal temp of X, bark quality of Y, and probe tenderness of Z. My experience with a pellet smoker that has a computer-controlled pellet feed is that variability makes no difference. As long as the average temp is in the range you want, you’ll get a predictable and satisfying result.
while I agree the fan produces worse smoke rings and smoke taste. It also burns more fuel doing the start stop fan stop repeat cycle so while some temp flucations aren’t a big deal the extinguishing and re stoking of the fire is something you can taste
Holding two kamado’s on temp, and getting a mid-video haircut... thats got to count for something. I recently bought the Fireboard 2 because I’m too impatient for setting my KJ classic 2. And it’s also very frustrating to see a cook holding steady for 5 hours suddenly heating up or cooling down without interference. How would you place the deflector plates on a KJ classic 2 anyway? I only have two levels for grates and such, and find the botten grate position a bit high for the X ring and deflector plates.
haha great eye on the haircut intermission break I took lol. I would use the x ring on the lower position and grates on the top position vs. setting them on the firebox as its more risky for dropping them into place which can cause cracks and blocks heat from getting out of the fire box
So you used the Inkbird (IBBQ-4T?), which I was just given for my birthday. I noticed that at first it seemed quite a bit different temperature reading than the built-in analog one, as much as 20°. It also differed fairly significantly in the meat temps (the difference between red and pink, also 10-20°) vs. a cheaper probe we got over at Home Depot. So, the first question is what do you think of the Inkbird vs. the Meater, specifically or overall? The Inkbird has settings that allow you to calibrate the probes, but I don't find any instructions anywhere - online or in the user booklets - that tell you HOW to do it. I also seem to remember watching a video that told how to calibrate the dome thermometer' was that your video? This could be a great topic for a future video, unless it's already been done ...? I mean, I'd watch it, right?
I stumbled upon your channel about a month ago. I watched the video comparing different charcoal. The rest is history. I’ve pretty much have watched all your videos and I don’t even own a Kamado Joe. I have a small Traeger. Great content. Keep’em coming.
@@SmokingDadBBQ i have one, with the fan. its awesome. you can program it to do so many things. and you can use 6 probes with it. i normally just use 3, maybe 4. 2 ambient probes, one at the dome and grill. and 1 or 2 meat probes depending on what i am grilling.
not to doubt your ability, but why do you think this happened? both pits same set up with consistant variables. May it be that big joe retains heat better and it is harder to swey the temps, I would be interested to see this video opposite to see if the results are the same!
I don't have the plate for the bottom draft door on the big joe otherwise I would... but I don't think its the grill. The iKamand closes the bottom draft door when the fan is not in use essentially snuffing the fire, and then stokes it with forced air to get the coals going again which IMO is why we see the choppy wave pattern
I would say my experience pre-SW update was not great, after the update to be able to hold temps +- a few degrees of what I was able to hit was impressive for those overnight cooks
Nah - what`s the point of having a great cooker like the Kamado if you don`t get to play with it? The ikamand is convenient and so on, but it turns the toy into an...oven.....Much better to spend the day constantly fussing..... :) ( Great video though mate )
lol i do agree with you... but I did use it last night on a montreal smoked brisket that I put on at midnight at 220f and didn't want to think about it
Ditto. Mine is dead too. I understand they are offering a 100% credit gift card via customer service for claims submitted but this is still a crazy situation
Love your videos long time watcher first time commenter.... I'm not confident enough in my ability to control the temp on my own. Have you found an alternative to the IKamand since they discontinued? I know they are just trying to get me to buy the konnectedjoe but until that day.... any recommendations?
After 3 cooks the iKamand could not assist better than doing it manually. Actually it had trouble stating connected and made cooking harder. The Joe is easy enough to control without using this tech. Not worth the hassle and cost.
It amazes me just how consistent manual temperature control in the KJ Is following your method. I do your exact start up method and have been doing one finger bottom vent vs two since you mentioned you made the change. The one key piece id been missing was where you settled your top vent for you temp settings, so when I saw where you put your top vent for 250 is EXACTLY where I also place mine for 250 it blew my mind realizing the consistency of the Kamado joe temperature control. Your videos have made KJ cooking a breeze. Keep up the great work and thank you again!
Love hearing this, cheers
I loved this video! Still laughing at how much you’re loving the fan system. I too can control my pit more accurately by hand than my Billows system can but what I can’t do is go down to the lake to swim or fish or actually sleep all night without worrying about my temps moving too much and for that I’m staying with the fan setup! Great content as usual, keep it up and cheers from Texas!
Glad you enjoyed it Mitch. Same here, I prefer old school but there are days where we wouldn't use the BBQ at all if it weren't for the fan so for that alone, its in my good books lol
@@SmokingDadBBQ I loved this- I just ordered a classic Joe III and there will be a learning curve because this is my first ceramic grill. That said I know I should learn and did not order the ikamand because it really gets bad reviews. Have you both used it several times? Are you happy with that particular brand of fan or should I look into getting a pitboss or a different brand?
Great comparison and results. These are always fun to watch!
Thank you!
Have you ever considered changing the configuration of your deflector plates 90 degrees to keep the flames from directly hitting your temp gage directly and maybe getting a more accurate temp? Love watching your video i just got me a kamado recently and you seriously make it look easy. You are great at your craft. Keep it up, I'm learning a ton! Thanks!
thats actually something I never thought of.... need to to try it with the probes and see if it registers a difference. Great thought
Two things:
1) I use a Fireboard on my Big Joe (and Oklahoma Joe Bronco) and rarely have a fluctuation greater than 1 degree above or below the set point. This requires a very tiny opening on the top exhausts.
2) The Fireboard allows you to export the data at various time steps for further analysis.
You can really tell you love doing these. It shines through!
thanks, cheers
That classic is getting some good use. I love that you are keeping the content going. I am still on the fence about a blower but I am a tech junkie so it will probably happen within a year.
I prefer manual... but there are days where I absolutely can not pay any attention to the grill and I wouldn't cook if I didn't have one... so for that alone, I think its worth having
So they're both good methods. What I want to know is if there's any difference in smoke flavor? Does having wood chunks in there change anything?
Awesome show buddy. Have a great Thanksgiving! funny stuff. lol
haha thanks Tommy, happy thanksgiving
Saving up the money to buy a Classic Joe 3 next summer to replace my current Weber kettle. Thank you for the content, cheers from the Netherlands and keep it up!
don't replace ... add the Kamado ... I have a Weber (Gas) and a Kamado... great combo, thinking of getting another, perhaps a kettle...
@@61wolfma I thought about it, just like i thought about getting the big joe, but I never grill for a large amount of people so I haven't run out of room to grill yet :)
Rock on! Thanks Peter
Good stuff, split screen was funny. I swore I would never own one of these devices, but of course I love gadgets so I have a CyberQ :). Rare to bring it out though.
haha had some fun with the intro
My husband is a HUGE BBQ fan. Newly subscribed here, looking forward to going through your videos. Great to meet you. - Theresa
Awesome! Thank you!
From using a FireBoard 2 Drive on an intentionally low and slow 20 hour cook, set at 225 degrees, it had a 1-2 degree temp variance while averaging within a single degree of the target temp through 20 hours without having to change a thing. Here for that reassurance.
thats amazing. I have heard good things about the fire board
Great video, just about to purchase my first Kamado Joe. Using your videos to learn as much as I can, thanks for all the invaluable info. Hopefully it will all translate to the UK weather.
if it works for me in Canada i am sure you will be fine lol. congrats on the joe
Thanks for the video but, are you comparing:
1.) Practicing for 10 years, then standing above your barbecue, manually moving a draft door back and forth to
2.) Setting up a cook and forgetting it?
And you are standing outside why? So that you can get a miniscule and imperceptible increase in temperature control, that you would never be able to taste in the final product?
thanks for the note. sadly ikamand is dead now so its all mute but it was originally about the need for a temp controller in a very efficient grill
James have you done a review on your inkbird? Looking at different measuring devices. Do you like it compared to the others you have used? Love the videos so thorough!
its handy for tests when you want to track different grills in different spots.... but the app is so kluge i can't think of the last cook i used it for. I use my meater because of the app most often to cook things to 95% and then use an instant read probe like my thermapen to precision finish the last 5% of the cook
@@SmokingDadBBQ is the meater able to be used for monitoring grate temps?
Do you have a video with tips on using the FireBoard 2? I love your tutorials! I bought the FireBoard as a toy…for basic cooks I use your methods but I was thinking of other ways to cook. Thanks!
Great test Jamie and you are the guy! I use the stoker for over night cooks on when I want to go to bed on and not worry. I have had a fire go out and had a hot fire because of 60 mile a hour plus winds in Colorado. ( 110 mile a hour wind when my house burnt in Dec 2021). Cooks under 8 hours I just do like you do on my GE. I have a suggestion on future testing of AI units, Can you set a hold temp at 150 degrees automatic after cooking to 225 degrees and then hold at 150 degrees for long rests? Love to have this option. Question is why you think KJ holds a better constant temp than GE? The two grills are the same except for the seals and the control top. I know some KJ have the same seals as GE, so I guessing it is the Control top. Will KJ control top fit a lg GE?
Great video. Been debating getting a temperature controller since my novice Kamado skills have had my temps jumping around a little more than I'd like. I did notice your comment about not being able to export the data from the InkBird app, but I've exported my temp data quite a few times. It's especially useful when trying to estimate completion times based on temperature rise on long cooks. On the screenshot you show at 16:16 it's the top right button to send a CSV.
Thanks Nathan, not sure how I missed this as I did go looking. I need to try that next time... doesn't look like I can open previous cooks?
@@SmokingDadBBQ Here's what the device FAQs say: Q: Where are temperature charts saved? Only locally on the iPhone? Or also on a server?
A: The temperature chart data is saved in the cloud, Temperature records used in the past can be permanently queried. Unfortunately the manual and support site are both silent on how to access that cloud data. There's a InkBird login page here: inkbird.shop/account/login that I haven't registered for yet. That might provide access.
@@nathanlewis5131 you rock. Thanks
@@SmokingDadBBQIt's not very intuitive but I finally figured it out. Your cook was on 11/17 and used probes 1 & 4. To access the saved data you need to turn the InkBird unit on with probes inserted in the 1 & 4 spaces. Then open the graph data for those probes and you'll see a date at the bottom left just above the probe numbers. Click the left arrow next to the date to go back to 11/17 and you should see your data. If you don't you might need to click on the 'Replace data source' option at the top right. Once you have the correct day open you should be able to export the temp history as a CSV file.
I can’t find any video on flame boss 500 for Kamado. Would be nice if you did one !
Great Video James! I’m in Georgia and recently used my iKamand on a long cook during a windy 30 degree day and mine had the same results. The graph is usually much tighter on warmer less windy days from my experience. I’d like to see the same test done late spring or mid summer. Thanks for the videos!!!
Sounds great! cheers
I really enjoyed this one. I found it compelling.
thanks 🙏
For me, controllers have taken the fun out of smoking. I miss the nights of my wife and I staying up with each other babysitting the BBQ. When we brought in the feast the next day to the office they all knew we put our hearts into it by how tired we looked. Like all things, pleasure can only come with sacrifice. With a BBQ controller, there is no sacrifice.
I like kicking it old school myself
Ikommand for the win! Loved the split screen.
haha thanks Steven. had some fun today
I owned a ceramic cooker many years ago. Just recently moved back in to a house, where I can grill again. Bought a Big Joe III. After reading a bunch of reviews, I bought the Thermoworks Billows with the Smoke x4, as I have found their products to be incredibly reliable. You mentioned that the day you did this was windy. I wouldn't have had a problem controlling temp on a windy day. My problem comes on very still days. I have found the fan system to take wind out of the picture. (I used to take a portable room fan and put it jus outside the lower intake). It also makes initial start easier, IMHO. So, I think stability of temp is only one of the reasons you would use a fan system. BTW, for long, slow cooks like pork butt, I now use 24 hours of sous vide at 165 degrees, followed by a few hours on the Big Joe. MUCH easier. The neat thing about doing a butt in a sous vide, you get pasteurized pork juice at the end that you can use to as a base for the BBQ sauce. Enjoy your channel, BTW. Learning quite a bit.
thanks so much and happy to help
Well done, do the spider venom if you can. This should be the standard of a comparison video. Thank you
Cheers Dustin
Great video. Love the comparisons. Never tried the split deflectors on heat up interesting concept there. If it were up to me manual kamado control would be mandatory learning!
100% agree, thanks Mark
Will you ever address in a video the way the iKamand got discontinued? Greetings from Ohio!
Hi James, thank you for all your videos, I have learned so much from your videos. I am doing my first pulled pork as we speak, its been going for 10 hours. I am using the Ikamand. But I noticed my grate temperature is 210 F but my dome temperature is 180 F. In all your videos do you use dome or grate temperature ? How to work with it? Also do you get 30 F difference between grate and dome? I am using slo roller for this cook. Greetings from Spain
thanks 🙏. you might need to calibrate your dome gauge in boiling water to make sure it reads 100c as 30 is a little much. 10-20 is normal between the grate and dome. I go by the dome as that is the tool I have every cook
Hi, I loved your video. I´m looking for a temperature and humidity data storage that can go into the smoker. Do you know where I can get one? Best regards
interesting, haven't seen one that does that
Great video! For the wave pattern on the ikamand graph, I heard that can be levelled out by adjusting the placement of the temperature probe. If the cold air being forced in is blowing towards the probe, that would read a colder temp and force the blower to work harder. Then when it thinks it's up to temp, turns off, and realizes that it got too warm... this cycle happens over and over. If you've got the time (and want an idea for another probe video), try playing around with probe placement :)
its an interesting thought, but once stable the fan is running at a very low cycle speed to just provide the necessary air to keep the fire burning steady, not sure it would be possible to add so much air that the probe above the heat deflectors or sloroller is actually getting cold air after its passed through the hot charcoal bed and ceramics but i am curious now
@@SmokingDadBBQ I would think you're right, and it sounds intuitive that would be the case but I've been eyeing the fireboard 2 amd saw a review where someone had the same issue with their graph and corrected it by placing it on a different area of the grill. Either way, happy grilling!
Great review.
Really nice what you share and show.
Thank you so much 😊
I have the Weber Summit Charcoal Grill Centre and use Thermoworks Signals/Billows which does a great job maintaining temp. Now I can leave the house and do errands with peace of mind for long cooks and get a good nights sleep doing a brisket overnight.
I am with you, the set it and walk away trust factor is really nice
James, great video and extremely informative. Thanks for sharing the benefit of your experience
Glad it was helpful! Cheers
I will be treating myself to the smoke X2 for my billows for Christmas. As a novice, ruining a good piece of meat that I spent good time and money on is a distraction I worry about. Electrically controlling the temperature will give me peace of mind.
However, I will have to keep learning the manual control. If the power goes out I will have no choice but to use my brain.
it does happen from time to time so its worth learning as a back up... i was surprised how close it was
Great video! Awesome job keeping your temps steady!
Thanks Max
Did you use my scotch tape tip on your mic? Sounded awesome in the wind! Interesting comparo and congrats on the win!
Thanks! No this is my updated Mic from Rhode with a deadcat on it
Thanks, James. Great video as always. I am a KJ newbie and fumbling my way through several cooks so far. This video was very helpful for me, because I struggle to get the fire rolling and settled at my desired cooking temperature. I will gladly absorb your experience and apply it to my future cooks. Keep grilling!
Glad it was helpful David. Thats exactly why I do this youtube thing.. to help shorten the 10 years it took me to figure it all out for others who just like me are getting started and facing the same challenges
@@SmokingDadBBQ Much appreciated, my friend.
10:32 that was new to me. Thnx for sharing.
glad to help. cheers
Out of curiosity, how long does it take for you fire to stabilize at your low and slow temp? And how far in advance do you like the fire before you are actually putting the food on? Thanks!
Great question.... while 30min is possible I get the best results NOT rushing. When I rush I am often not actually up to temp and then you are chasing adjustments for the first few hours. Planning 45-60min ahead of time if you can gets much more stable cooks with no adjustments often needed
I wish I saw this question last week. I just got a Classic 2 for my birthday and my first cook was a spatchcock chicken. I followed the advice of not overfilling the basket with charcoal and allowing time for the temps to stabilize... I gave myself an hour to get things stabile. Problem was, it was 20 degrees (f) outside and my little fire never really got me above 250. I ended up going back out, filled the basket to about 40% full and then my temps started to climb. I followed all the great advice found online but the one thing I missed was, definitely consider the added variable of crazy cold weather when planning for fire size and warm up times.
Hi James, loved the vid? I have an unrelated question for you. I am about to get a KJ Jr as a second bbq. Have you heard any rumours of upgrades to the Jr? I am thinking possible upgrades could be made to the kontrol tower and the gasket. Thanks
Thanks Tony, I wish I had the inside scoop but I don't. With the Pellet Joe and Kettle Joe just coming out now / spring it would surprise me but that doesn't mean it can't happen. I think the vent top would make a big difference, not sure the gasket will make a significant difference on the JR as the gasket is supposed to not have constant weight on it which is why the big brother grills have air lift hinges which is supposed to be unlatched when not in use to preserve the gasket life... the hinge doesn't make sense on the JR in keeping weight down for portable road trips and in turn this makes the gasket less likely IMO. That being said I think there are higher quality felt options that it would be nice to see make the cut
I have an iKamand AND a Meater+. The price isnt simply to an ensure an even cooking (though it does that pretty well), but rather to provide a sense of relief that if I'm doing an overnight cook, I dont have to worry about overshooting or underheating whatever I'm cooking (let's be honest, it's Brisket. Nobody is doing salmon overnight). So does the ~$200 USD buy you a more consistent cook? Maybe. But I dont think that a +/- 5F delta is really going to make a big difference at the end of the day, so dont buy it for that (if that's you're only reason) since there are WAYYYY more variables at play.
What it does buy you (for the engineer with a compulsiveness to check temperatures every 2 mins and freak out over a 2-degree change) is peace of mind, which provides better sleep, and more time with family (or drinking beer!). It wont make you a better "pitmaster", but it will take the pressure off of the temperature control piece so you can focus on other parts of the cook.
yes exactly, better = no ... but pease of mind = yes
15:06 True dad moment right here XD
haha so true... but we thankfully caught it in time
Thanks, nice video. Looking forward to more videos.
Still playing with a weber kettle, and wanting to try a kamado style barbecue, I have found a nice deal on a mini kamado grill. It is like 13 inches in diameter. Do you think it will be enough to play with a little or should I invest more to a bigger one at least at the size of joe junior? thanks
The JR is a 13" grid size as well so that sounds identical for cooking capacity
@@SmokingDadBBQ thanks, It seems smaller than a joe jr, so I will double the diameter, maybe it is not the grid size they are mentioning.
I'm interested in the iKammand and I know this sounds lazy, but I can't get beyond having to disassemble the bottom vent to install it. Having to plug in isn't a showstopper, but another big negative when there are wireless setups (which take 30sec to clip in)
you're not wrong, i think it took 5min to remove the internals, shift the dome so I could remove the stock door, install the new door (I also put the stock slider back behind it) and then shift the dome back and re-assemble everything was a one time inconvenience
For your inkbird temp gage, do you use the meat probes as ambient temp probe? Or do they make a special ambient probe for it?
the 4 probes are the same. just two clips that you can use for grill temps
Have you ever tried to see how long charcoal will burn in the KJ using the ikamand?
no but I have noticed nearly all of it is gone whereas it would have been plenty without it so I think it’s a good deal less
Been seeing a lot of these fan temp controllers, expensive. I was thinking if a person had an old oven and take out the temp controller and hook up to a fan, Scratch that. Instead get an old convection oven and take out the temp controller, fan and thermostat and it should already be connected together, make a box for the fan and there you go
My HeaterMeter (fan and servo controlled vent) will hold within +- 2° for almost 24 hours. That's close enough for me.
Nice! I love my ikamand. I’ve been looking on line for a new pit probe (6’) or an adapter to use with the ikamand so that I can connect the pit probe to the dome temperature gauge on my BJ3. No luck yet.
I did notice that you have your grates facing the other way. Any reason for that?
I have them resting against the knobs on the divide an conquer rack so they don't fall off when cleaning if thats what you mean?
@@SmokingDadBBQ ahh got it. I must have mine facing the wrong direction. I have them facing more vertically vs horizontally.
Have you used a flame boss 500 or a smobot?
on my old eggs yes, not on the classic / big joe.... the flameboss algorithm might be a little tighter than the ikamand but not something i could detect in the food
Great video a few comments. 1. It would be better if the exact same Kamado to eliminate any possible variation. 2. It would have been better to test with a protein as my assumption is the meat is releasing Moisture during the cooking process, and this could potentially vary the results. Maybe a number to you could do a follow up test? Again really great video thank you.
I might be able to do a round 2
@@SmokingDadBBQ You might have to get some more Joe's on your deck to make it truly scientific. LOL
how do you set up for a low and slow on the Joe Jr. The deflector plate is solid. When do you put it in?
Great question, I wait until the dome hits my target temp, install, adjust bottom vent only and start slowly adjusting the top vent as temp recovers back towards target
No danger if cracking plate in cold weather doing this
Nice video again!! I have a question about the Inkbird 4t. Because my experience is that I rarely get the notifications, for example when a piece of meat has reached the desired temperature, on my phone. It is 100% not on the wifi outside. This one's fine. I'm curious about your experience with the notifications? What app do you use for it? Greetz
thanks. I actually don't use the notifications as I am often just checking it so i don't even bother as setting them is a little clunky. Will try though and see if i get this issue
i got the BBQ Guru Digiq DX2 Controller it seems to work pretty good even tho it is my second time cooking on my new kamado classic II
awesome, and congrats on your classic
Was told that the IKamand to too problematic and I was told that the Fireboard is better with better customer service. What is your opinion? TIA
i dont think fans are needed, i have started trusting my setup and the grill and they hold so steady. the fan also moves ash around and uses more fuel so i find the taste better on the manual control
Does the ikamand fit the Joe Jr.?
no there isn’t an adaptor for it
@@SmokingDadBBQ thanks for your reply! Love your videos!
Good video! I knew once you had the BJ dialed in, it would hold steady. The iKamand is truly the fail safe way to run rock solid. I don’t have an iKamand, but would be curious how quickly team robot would have had the temps dialed in to team human! LOL I know you are good, but I think team robot would have won that one? Sounds like a good video idea? Cheers James! Enjoyed as always!
thanks so much Craig. I think team robot is the weakest at getting the grill up and stable but it’s a good idea to try
@@SmokingDadBBQ Thanks James! I would have guessed the iKamand would make that happen faster? Does sound like a good idea for a comparison!
Great video. Just purchased classic after watching your video's. I assume you prefer the I Komand over the Fireboard ii
Congrats on your new grill. I haven't used a Fireboard so not so much a preference, just using what I have
Now that you've had the fan controller for a while - would you say that you would place your charcoal in a different part to deal with the extra air being blown in?
I am still trying to figure out why the smoke ring isn’t as good with the fan as it is without it. maybe I will try some different charcoal placements to see if that’s the fix
@@SmokingDadBBQ I ran the Thermoworks Billows in Summit Kamado on a 12hr brisket on Saturday night and the smoke ring was bordering on what I'd call extreme. But it was my first brisket and first Billows cook so more testing will need to be done.
Really interesting comparison and great production, thanks a lot for putting this out there!
Quick question though: how often/frequently did you adjust the manual setup? Or was it "dialed in and never touched again"?
Or tiny correction every 30 mins? Or just two corrections when temp deviated too much?
Would love to learn more about that, thanks!!
i find if you build the fire well you can go the whole cook without touching it.... i have several overnight cooks where it stays in a tight range with no intervention from me
I had bought a pellet stove from Costco and found that it is always blowing air causing ash to fly everywhere within the barbecue. As a result I returned the stove and now have a Joe Classic I from Loew's.
I was wondering about the flying ash problem with the temp controller.
( My wife told me that she would refuse to eat food from the flying ash stove.)
that sounds no fun at all
I do not have a joe, I have an old Bubba Keg kamado style grill, that I use a BBQ guru on... I have never had a problem with the air causing ash to fly. Once at temp the blower fan does not run very often since the fire basically maintains itself. This is different from pellet stoves that need the fan running most of the time.
These fan controllers are more like automated air dampeners. When off it helps choke off the fire, when on it stokes it. You see how it works from Smoking Dads data. Fan runs for a little while, and the temp goes up. When it hits a certain temp the fan goes off and when it drops below a certain point it turns on again.
my yard is a wind tunnel and i would have no hope without my flame boss lol!! technology all the way for me!!
haha cheers
Is there different size ikamands for the classic and big joe ?
not the unit itself, but the plate adaptors are different so thats the difference between the kits
How are your deflector plates so clean??? I know that’s not the point of this video but it’s impressive lol
haha i flip them every cook and let the fire burn off the drippings
@@SmokingDadBBQ wow good idea, never flipped mine
Well done video !!! I’ll keep up with my old way.
you and me both ... just amazing that AI is getting close
Do you feel like this is a little lop sided because the big joe is such a larger piece of ceramic and so inherently is going to be more stable than the classic?
I don’t think so. I only have the iKamand plate for the classic otherwise I would reverse the order to try but in my decade of Kamado cooking it’s all been the 18” size so if anything that should favour me more
Very impressive. I've now done a few cooks on my brand new big joe and I now know just how impressively that thing holds it's temp (once you finally get it set.)
Couple questions: without the ikamand how long does it usually take you to get your big joe locked in at ~250?
Do you ever find yourself running out of charcoal? I've had to add more big block to 2 of my cooks so far. I'm trying not to overload my charcoal basket, but feel like I'm running through it at a rapid pace. Maybe I'm running my fire too hot and fast trying to get it up to temp too quickly?
I normally count on at least 30min but more often than not with other distractions I likely approach 45min before putting food on. Its good that you've found you are running out as you can slowly increase your quantity each time ... inferno mode burns through it fast, if you are letting the fire go right out the top when starting for a long time, or using the deflector plates in the lowest position this takes more energy than either closing the top vent while heating to help trap some heat while breathing well and or move the plates up on the x accessory ring vs. the notches on the charcoal basket as this allows more heat to escape and requires less inferno mode
@@SmokingDadBBQ thank you for your reply as always! I like the idea of opening up the bottom and dampening the top to burn less fuel and trap more heat. What type of cooks do you use your deflector plates for as opposed to the slo roller
Maybe you should use the same kamado
Well then you get variables of different wind, temps etc which is why I went for the test at the exact same time
I think what Colin meant was you should use same size kamado, other wise you're introducing additional variable. Not that it should be exact same cooker since as you point out, you'd get different wind conditions, etc.
I'm a newbie, flame boss 400 kept me +/- 1 degree. I wouldn't be happy with the 6 degree variability of your ikamand. Do like your videos 👍
Just watched this after your video on best purchases and worst purchases.
thank-you, cheers... it works fine but this might be the last time it got used
Looked to me like both dads were wearing plaid under plaid!! Or am I just crazy?
When I was a kid I thought the robotic overlords wanted mankind to wear grey/silver track suits.... but it turns out AI likes plaid as well based on this video lol
I think the better figure of merit is quality of the cooked product. Your test is more or less how linear one method is vs. the other. But does meat care about linearity? The goal is to reach an internal temp of X, bark quality of Y, and probe tenderness of Z. My experience with a pellet smoker that has a computer-controlled pellet feed is that variability makes no difference. As long as the average temp is in the range you want, you’ll get a predictable and satisfying result.
while I agree the fan produces worse smoke rings and smoke taste. It also burns more fuel doing the start stop fan stop repeat cycle so while some temp flucations aren’t a big deal the extinguishing and re stoking of the fire is something you can taste
Love your vids as always , 10x 4 the tips👍
thanks so much David, cheers
Holding two kamado’s on temp, and getting a mid-video haircut... thats got to count for something.
I recently bought the Fireboard 2 because I’m too impatient for setting my KJ classic 2.
And it’s also very frustrating to see a cook holding steady for 5 hours suddenly heating up or cooling down without interference.
How would you place the deflector plates on a KJ classic 2 anyway? I only have two levels for grates and such, and find the botten grate position a bit high for the X ring and deflector plates.
haha great eye on the haircut intermission break I took lol. I would use the x ring on the lower position and grates on the top position vs. setting them on the firebox as its more risky for dropping them into place which can cause cracks and blocks heat from getting out of the fire box
@@SmokingDadBBQ What can I say, I pay attention when I watch your videos.
I’ll give it a go, the plates on the X ring on the bottom setting.
So you used the Inkbird (IBBQ-4T?), which I was just given for my birthday. I noticed that at first it seemed quite a bit different temperature reading than the built-in analog one, as much as 20°. It also differed fairly significantly in the meat temps (the difference between red and pink, also 10-20°) vs. a cheaper probe we got over at Home Depot. So, the first question is what do you think of the Inkbird vs. the Meater, specifically or overall? The Inkbird has settings that allow you to calibrate the probes, but I don't find any instructions anywhere - online or in the user booklets - that tell you HOW to do it. I also seem to remember watching a video that told how to calibrate the dome thermometer' was that your video? This could be a great topic for a future video, unless it's already been done ...? I mean, I'd watch it, right?
that’s a good idea. you calibrate in boiling water to make sure they read 100c
I'm so close to getting a kamado now, you dont even know it!
I would take a look at a big joe 2 over a classic 3 for similar money... the big joe is winning me over hard
Home depot has the classic for 650$.
Any chance for Kamado Black Friday deals?
I hope so... last year there was a deal on accessories with a grill
I stumbled upon your channel about a month ago. I watched the video comparing different charcoal. The rest is history. I’ve pretty much have watched all your videos and I don’t even own a Kamado Joe. I have a small Traeger. Great content. Keep’em coming.
Great video!
Glad you enjoyed it, cheers Jojo
Have you tried out the Fireboard?
no but I’ve heard good things about it
@@SmokingDadBBQ i have one, with the fan. its awesome. you can program it to do so many things. and you can use 6 probes with it. i normally just use 3, maybe 4. 2 ambient probes, one at the dome and grill. and 1 or 2 meat probes depending on what i am grilling.
@@SmokingDadBBQ Rich at BreakItYourself did an awesome review on the fireboard, a big reason why i bought it.
th-cam.com/video/a1FUoq8Xe6s/w-d-xo.html
Great video.
Glad you enjoyed it! Appreciate the comment and stoping by
not to doubt your ability, but why do you think this happened? both pits same set up with consistant variables. May it be that big joe retains heat better and it is harder to swey the temps, I would be interested to see this video opposite to see if the results are the same!
I don't have the plate for the bottom draft door on the big joe otherwise I would... but I don't think its the grill. The iKamand closes the bottom draft door when the fan is not in use essentially snuffing the fire, and then stokes it with forced air to get the coals going again which IMO is why we see the choppy wave pattern
its a kamado style. they excel at holding temperature. try this with a cheap 1/8" grill.
I wouldn’t own a Joe without one, I use the DigiQ the ikomand it seems has turned out to be quite the lemon
I would say my experience pre-SW update was not great, after the update to be able to hold temps +- a few degrees of what I was able to hit was impressive for those overnight cooks
I'm curious to know if the ikamand log was as choppy. Usually when I look at it, it's a flat line but maybe it's less accurate?
it was a little choppy but presented the line more smoothly which is why I wanted to use the same charting data for both grills
Nah - what`s the point of having a great cooker like the Kamado if you don`t get to play with it? The ikamand is convenient and so on, but it turns the toy into an...oven.....Much better to spend the day constantly fussing..... :) ( Great video though mate )
lol i do agree with you... but I did use it last night on a montreal smoked brisket that I put on at midnight at 220f and didn't want to think about it
Don't buy it! Its not supported anymore. (No cloud service, so it's a brick) Shame on you Kamado Joe! 😡🤬
its crazy, mine doesnt work either any more
IKamand is no longer working, because the service is discontinued. That's really bad and I'm disappointed from Kamado Joe.
Ditto. Mine is dead too. I understand they are offering a 100% credit gift card via customer service for claims submitted but this is still a crazy situation
Love your videos long time watcher first time commenter....
I'm not confident enough in my ability to control the temp on my own. Have you found an alternative to the IKamand since they discontinued?
I know they are just trying to get me to buy the konnectedjoe but until that day.... any recommendations?
No need for Konnected Joe !
The app is no longer supported and the unit is a brick. Look for a long term product to invest your money in.
I command will win
Have faith in me lol 😂
After 3 cooks the iKamand could not assist better than doing it manually. Actually it had trouble stating connected and made cooking harder. The Joe is easy enough to control without using this tech. Not worth the hassle and cost.
i don't know if i have used mine since doing this video
HEADS UP!!! They discontinued the ikamand and the app no longer works. This product is now a paper weight for everybody that bought one.
Frank69
?
Dude you talk as if your on a boat. Stand still. Less hands
treading water
have you used flameboss 500 i know the icommand is crap