I have been trying to decide which one of your videos to add this comment to. I think this one would help others the most. I have a high-end pellet smoker with the ability to expose the firebox and use GrillGrates for simulated open-fire cooking. I was very happy with it, but your videos created an itch… I scratched the itch by buying Kamado Joe Jr. with the idea that I would use it for grilling and the smoker for smoking. I have used some wood chunks for some cooks (e.g., spatchcock chicken) and the smoke flavor is “on point” as you would say. Your point in this video about how involved you get with charcoal and fire is also on point. I have had more pure fun cooking on my Joe Jr. than I had on my big smoker. Cutting to the chase - I sold my smoker (I haven’t used it in the two months that I’ve had the Joe Jr.) and I have a Big Joe III on the way. Your video that ranked the Joes convinced me. I don’t NEED the space of the Big Joe but when I do need it, it will be there. I foresee using the Joe Jr. for quick weeknight cooks and the Big Joe for the more creative longer cooks for the weekend. Anyone considering a smoker should consider a Classic III or Big Joe III. FWIW, I find that the maintenance is about the same either way. I have commented before that most people don’t put the extra pennies they would have saved not using pellets in a jar and bought something fancy in five years. That con isn’t on point IMHO. Fun, flavor, and versatility beat out “set it and forget it”. And as always, thank you for the rich education and entertainment your channel provides.
I have the Kamado Joe Classic 2, which I have owned for 3 years now. I have done a ton of cooks on it and do enjoy it and can quickly get it going and dial-in. But i been thinking about switching to a pellet smoker since I see them everywhere and hear a lot of hype about them. Your video is outstanding and after watching this I am going to keep my Joe and not research pellet smokers. I would miss my 700 seers on steaks and the versatility. Outstanding honest review and wish all real reviews were done this well. I don't like the idea of having wifi on a grill. Most of the electronics are made in china - most of those don't get updated that often and provide remote access into your home network - and just a matter of time before the device renders a vulnerability and some unauthorized folks end up on your network through your grill internet of things device.
Thank you for your honest thoughts regarding Pellet smokers. I have had one for 3 years and believe its more like a convection oven than a real smoker ,All the pellet flavor's I tried taste and smell the same to me....My drum smoker and Weber Kettle are the real deals
Love this very honest review James!!! Your honesty is very valuable, this is going to help many grillers make an informed decision when they buy a new grill! 👏🔥
James- This is one of my favorite videos you’ve done. I’ve owned a Big KJ for years and also added a Treager because some friends wouldn’t stop talking about it. Needless to say I sold the Treager about 2 months later because in my mind it fell way short of what their marketing material stated. I’ve cooked competition before with an offset and there’s a place for those too, but when it comes to ease of use and versatility the KJ is in a league of its own (in my opinion). Thanks for the great content buddy keep it up. Shout out from Western Georgia, US...
James, I'm actually adding a pellet grill to my outdoor kitchen build to go with my Kamado Joe Big Joe 3. I've done a lot of research and for what I'm about to spend, I'm going to go high end on the pellet grill; just like I did when I bought my BJ3 last February. So the pellet grill that I am incorporating is the Coyote 36 inch pellet grill. it can sear at 700 degrees but also do the low and slow. What I liked about it was that I got the performance of a Memphis or Twin Eagles but basically at about the cost of my KJ as a built in. Can't wait to do my own test like you just did as I think it was definitely about the equipment. A "$500" grill is not going to be the same as a $2500 KJ. Cheers.
I’m glad to see this. I’m partial towards charcoal but it seems like in comparisons, pellets defeat charcoal enough to where I am starting to wonder if charcoal is the way to go still. And like you, I also found it frustrating that I’ve spent some time refining my craft only for a pellet user to be able to match what I make in the first try.
Having both a Big Joe and a Yoder pellet grill I find myself rarely using the Yoder since becoming more comfortable with my Joe. The flavor and versatility is unmatched! Awesome video!
I have and love both types of grills, but this was a very biased challenge. First and foremost the pellet grill was handicapped by not cooking at 225. Secondly accessories were added to the kamado that aided the results when none were allowed on the pellet.
Good review! I have KJ Classic, KJ Jr and a Traeger Tailgater. My results were the same. The Traeger doesn't have enough smoke for my taste buds. Keep up the good work.
James, I enjoy your approach and analysis. I am an experienced Traeger user of about 12 years. Unfortunately, you’ve set the Traeger up for failure in a taste test. I would never “smoke” my ribs at 275! I smoke at 200-225 for at least 3 hours and get a great smoky taste every time! If you smoked at a lower temp, you would have had the smokiness you were looking for. Then with some variability I will do a 3-2-1 approach. As you increase the temps with the Traeger, they become less a smoker and more of a convection oven. I fully agree with you that a Traeger should not to be used to “sear” anything. The company misrepresents itself in trying to do this.
I bought a Traeger during the pandemic but very rarely use it. To me the biggest downside is the cleanup, esp the bbq grates. You don't need to vacuum it every time you use it - probably every 4-5 times is enough. I am interested in buying a Kamado Joe now to try something new.
As an owner of an offset that I love there's something to be said to set it and forget it operation. Once I get a pellet smoker I won't be getting rid of my offset and propane grill , rather I will use to supplement my arsenal. If I have time and feel like playing offset . Want to smoke but short on time pellet . Quick burgers the propane gets the nod
Great video, with pellet grills I always recommend using a 100% hardwood such as hickory or mesquite with no fillers or oils. It actually makes a big difference. The kamado will still win out but you get a nice smoke profile when using a quality brand and 100% hardwood.
Just went thru the “cost per hour to run” drill right before I saw this video. Good to see I came up with the same conclusion. Found it worthwhile your confirmation on various facts. Video well done!
I started out smoking on a pit boss pellet smoker and then started smoking on my Kamado. And now I use my offset 100% for smoke. My pellet grill just sits in the shed & I use my Kamado for searing almost exclusively.
Very thorough and helpful comparison, James (as always). I've cooked on a lot of different types of grills, and I 100% subscribe to the notion, "different tools for different jobs". For example, my Rec Teq Bull is killer for all things poultry (wings, spatchcock, etc.). I also have a bullseye, which is probably the only pellet grill that can claim true high heat cooking (unless you're including a camp chef woodwind with a side sear box, but that's cheating, because it's propane-fueled). With that said, I'm still firing up my KJ Classic III for steak and most high heat cooks. I'll usually do the low part of my reverse sear on the Bull and then sear off on the KJ.
Love your vids, amigo. Really appreciate your evidence-based approach to opinion formation while still wrapping your arms around how you feel. You are a pro.
I am thinking to get a pellet grill, but since I have a Kamado Joe III classic and besides it a large natural as grill...I'll pass. For my Motorhome I have a Blackstone griddle replacing my Webber 1200 since some camps places do not allow wood /charcoal grilling.
You can't extrapolate your experience with pellet grills to all of them on the market. The pellet grill I have uses less than one pound per hour when smoking so that less than 0.75 an hour to run. When I use it for pizza or high heat cooking it uses a little more than one pound per hour which is about $1.00 per hour. The temperature control on my pellet grill is 5 degrees. I've done 16-hour cooks on it and it just didn't change temperature. I can get temperatures close to 600F for grilling, about equal to my gas grill. BTW I don't worry about power outages, I also have a whole house, standby generator...
fair enough if you’ve got power issues covered. my pellet Joe reads about 650f on the grates and I still don’t prefer the sear to charcoal but that’s personal preference… my consumption tests were done at a temp of 59f and 70f and averaged between the two
I’ve been pondering back and forth between the two. Here is my situation. I live in Arizona where the temp gets up to 120 in the summer. I want to be able to use my cooker as an oven. Does the Kamado Joe add too much smoke flavor at temps above 300 F? I want the ability to keep the flavors mellow without the smokiness. On the flip side, when I do pulled pork, ribs, etc, I would like the smoke. I’ve had smoked food off a Traeger and I think it lacks depth. Thanks for posting great videos. It’s a joy to watch.
Smoke disappears at high temps. We do chicken at 400 and there is next to no smoke. Pizza at 700 same You can also add more or less smoke based on the charcoal. My family likes less smoke so we use Fogo most often
@@SmokingDadBBQ thanks for the follow up. I am about ready to pull the trigger on the Kamado Joe. I am on the fence between the ii & iii. It seems like if you get the latest version, you are pretty well set. Keep posting videos. I enjoy watching them all.
I’ve not found a significant difference in pellets outside of burn time but I tend to stick to pure hardwood only so maybe that’s why there isn’t much difference between them
I have a Pro 575 and have now started every cook at 165 for half an hour for the smoke flavour. After that I raise it up to whatever my intended cook temp is. I have just ordered a Big Joe III, but need to wait 2 months for it.
What would be interesting was to pit the KJ against a good offset. Yeah the offset is so much more work but does it getter better results? Can you taste it?
I’d like to do that. there is a big range within offsets and the high volume ones produce better flavours than most backyard ones so the answer can vary on that as well
@@SmokingDadBBQ exactly! That's why it would be very interesting and I guess not in the least to you. What do you think, could you taste the difference? And on top of that, you'd first need to get familiar with the offset and so on and so on. Lots of work but I'd be very interested in the outcome.
Green Mountain makes a pizza oven attachment that fits most Traegers. You can cook at 700° in there easily! I typically cooked at 550-600 and had perfect results in 6 minutes. On a Traeger you can't sear, but my Yoder YS640s can do a live fire 700° sear! It has a removable door to sear right over the fire pot. Also check out Pitmasters Choice Pellets. Made in Grand Valley Ontario and they offer free shipping all over the GTA. Much cheaper than Traeger brand pellets, and the quality is a lot better! I've I've a KJ Classic 3 and a Yoder YS640s as my main grills. Both serve different purposes for me, both are amazing! Love your videos James, you're the one who sold me on a KJ last year!
I’ve noticed used Kamado Joes are nicely discounted. Given that there are no electronics like the Traeger grill, is there anything I need to look out for when buying used?
Got a video on the pros and cons - th-cam.com/video/jbwovNvY3DA/w-d-xo.htmlsi=UcJ6_Bjprv7CrYYm If it’s cheap enough it’s a good deal. If it’s barley below new forget it
I have used both and I like both. When all my family comes over I am cooking 6 racks of ribs at once I can't do that on the Kamado. Plus I have other meats and veg running on other grills. Can't beat the treager for the easy of use. Also meat church cooks on a offset smoker on a treager you should be 225 to 250 max.
the meat church recipe on the Traeger site calls for 270 FYI th-cam.com/video/sHqJOwXVopg/w-d-xo.html but agree it’s very easy for large groups with little distraction from hosting your guests
My nuanced opion on a pelletsmoker. I use my Traeger for larger crowds. I think the problem comes when you consider the pellet grill as a full bbq. It just isn't. It's more of a wood fired oven. I use the Traeger often with regular cooking when I don't necessarily need to "bbq". I come home from work, I've had the meat in the fridge, put on the Traeger for reverse sear (I actually sear in a pan inside) or chicken, prepare my veggies and stuff, just like I'd use an oven. However with the pelletsmoker I get the smokeflavour I wouldn't get with my regular oven. It's absolutely useless when grilling, it's not hot enough. It kinda works if you use a CI griddle tho. Just leave it in there for a while on max temp. It's not perfect tho. So when you want to enjoy the bbq experience the Traeger isn't what you want. I simply use it to cook, for my family after work, you just turn it on and use it. You get the food sensation you're looking for, but not the enjoyment when it's not the time for it. I also must say that the app is optional, I like it in this modern world, but you don't have to use it. Also, power outages here in the Netherlands are so rare that you don't really have to factor them in. For all other bbq experiences kamado's are great obviously! All I'm saying is pelletsmokers do have their place in this world. However I would advice one as an extra, as your main bbq go for a kamado that can do it all. But then, I'm getting a 4th bbq now and I've got a 5th and 6th one in mind. Might have to get rid of at least one...getting a bit full here.
Can you compare either the Chargriller or Masterbuilt Gravity series charcoal grills to the Kamado.Joe? I think the comparison would be much closer. Anyway, i have more fun cooking with charcoal, usually on a WSM or kettle. Someday I may be able to get.a Kamado Joe though!
Hi James, sorry but my question is about the meater block which you endorse. I have the meater + but I’m think about upgrading to the meater block.. 4 probes. I’ve looked everwhere I can think of but I can’t find an answer to this simple question: How do you differentiate among the probes? Are they marked #1, #2, #3, and #4? What if I use all 4 and mix them up after cleaning? I can see that they aren’t color-coded by the pictures on the Meater website... so how do you know which probe is which during, and after, a cook? 😬
Couldn’t have better timing for this video! Cooking 2 racks of baby backs and a small pork butt today and was debating between the Recteq and the Big Joe! Haven’t hardly used the recteq since I got the KJ
Pro 575 owner here and although I enjoyed your video, there are some things I disagree with. There is no need to clean after each cook so set-up time vs charcoal is significantly less. Also, smoking at 180 for even an hour makes a world of difference in the amount of smoke flavour. With that said, you are right about the amount of smoke at higher temp which is less - which is what I personally like about it. I had a WSM previously and often over-smoked with it. I find the 575 just about perfect every time but, everyone is different.
Still eyeing the soapstone for the Jr. I did a 7.5 lb pork butt today and a large pork butt on the Grilla Grills Silverback. They were both really good. I've decided to up my charcoal quality, so I ordered some Jealous Devil from your link. Great comparison video. I like pellets and Kamado cooking depending on my mood. I'm a fan for life. Your videos are always informative and interesting.
Really good video. I appreciated the pros and cons and honest discussion. I have the Jr. and am in the market for either a really nice pellet or a Big Joe. This video really helped me make a decision. Thank you.
I have a KJ and Traeger I’ve honestly gotten my best ribs from the traeger but I definitely use a different method than you did and I have a ton of time with ribs on the traeger.
Matt from meat church recommends 275 like what I did here but I agree with you that the Traeger is happier with 6 hour ribs than it is with 3 hour ribs
Pre-video: Traegar is going to get curbstomped flavor wise. Only reason to consider one is because they are "set it and forget it," but a kamado with a temperature controller like the Fireboard 2 Drive / BBQ Guru will do basically the same thing while tasting way better. Post-video: BTW, there are pellet grills that make the maintenance way easier by having removable ash pans and drip things etc, like the recently released Lone Star Grillz one. One thing on the fuel cost, on a pellet grill you probably aren't buying wood chunks either, so that might even out a little bit more. Other than that, I can't really disagree with anything you've said. I'd like to have a thousand gallon offset from Lone Star Grillz just so I can say if I'm cooking a brisket, why not find some people who'd like to have briskets and cook a bunch of briskets on one fire for a little extra money? Also, the whole "playing with fire" factor as you said. 😀 Unfortunately I don't have space for one and can't justify the cost at the moment.
Hi! Would it be possible to make a video setting up the big joe using the ikamand and without. It would be nice to see the difference for a slow cook and a hot cook and if it’s worth it. Thanks
I love my Kamado Joe Classic III, but I also love my RECTEQ RT700 pellet grill and my Pizza Oven. I’ve had a Traeger for 8 years, but RECTEC really dominates the pellet grill space.
James you mentioned the IKamand, I see that takes care of the bottom control. When using the IKamand what do you set the top airflow control at? full open, notch 1 or 2? Just wondering where the top vent is at.
you set it 25-50f lower than you want so that the fan can stabilize and control more smoothly. if its basically shut the fan will have to work overtime to keep the fire going, and if the top breaths too easily the temps will spike and it will shut the air flow and wait until it drops but often the fire goes out and sometimes can have a hard time re-stoking the fire and blows ash around inside. i found it works best to plan for 25-50f below where you should set it for the temp you want. often this is about 1/4"
Love this experiment and honest perspective between these two grills. The fuel issue is one reason I never accepted a pellet grill plus I like having the real wood fire flavor with charcoal.
Great comparison James. I've had Traegers for years and my most recent Traeger is the Timberline 850. Picked up a Kamado Joe Classic 3 last summer and it's all I use now for cooking any meat. The only thing is I regret not getting the Big Joe. I don't have enough room on the classic to cook the entire meal and have to fire up the Traeger for the potatoes and veggies. Likely have a Traeger for sale soon lol.
Hi, just to note a potential pro for each. The pellet smoker can go down to 150deg (at least it can on my GMG) where the kamado’s fire is hard to keep lit below 200deg. On the high end temps it is oppose. Pellet smoker only goes to around 500deg. But, KJ hits 900deg no problem.
@@crazyjoedavola8266 true, but it doesn’t come standard and there isn’t a way to get high temps like that straight out of the box. Don’t get me wrong, I love the pizza accessories. And actually, on either grill if you want to expand your cooking capabilities that would be a fun accessory to get.
Hey James, huge fan! We have a hobby farm just a bit east of Toronto and I wanted to get a smoker/charcoal grill to cook our meat. Thanks to your videos we chose a kamado joe classic II and we are super pumped on it. Also exciting to find out you’re Canadian! Keep up the great work, your videos have been super helpful
Do you have any experience with the Weber Summit Kamado? I am really leaning towards buying that this summer to handle all my grilling and smoking cooking and wondered what your thoughts were on it versus a traditional ceramic kamado?
since this is an older video and people aren't likely to see this.... I have one in my garage that just came for some tests this spring to find out ... act surprised when they come out lol jk
Amazing video really well done and great points to consider I’m a KJ big joe 3 owner and don’t see having a pellet grill in my line up. Keep the great videos coming!
Hi James iv got a junior Kamado love it I do low and slow to pizza. But family don't like the smoke taste in chicken etc. So thinking maybe add a treager and the junior for searing and pizza might be a good combo?
I would try different coal, remove smoke wood and cook at a hotter temp. try Fogo charcoal and burn 400+f … my family prefers the smoke signature ( or lack thereof) of Fogo over the Starbucks dark roast of charcoals like JD or KJ
I’m not too impressed with the flavor of pellet grills. What I want to know is there a flavor difference when using a Komado style vs a gravity charcoal smoker? I’m looking at the newer chargriller 980.
Hi James, good morning. when do my baby back ribs I usually do one on the kamdo and the other other weber gas grill for my wife isn't into the smoking. peach and cherry sound awesome ! great video!
not when I did the sear video and it was stuck at 450. didn’t really notice the 50f making a discernible improvement in the sear afterwards but good point about software updates
My pellet grill has been relegated to cooking for crowds as I can fit a lot more meat on it, whether it be pork butts or wings/ribs using racks. If I'm cooking just for me or a small group and I really want to get the most out of my meat, it's Joe all the way.
Pellet grills are the middle ground between gas and charcoal. But they are still for the most part an oven. More work, no “on” button, but charcoal is where it’s at. No comparison.
I own both a treager and kamado joe. The pro does not have a super smoke mode, and if it did, 275 is above the range where it operates that mode at. Every grill behaves differently, and it feels like you went out of your way to make the trigger perform poorly by not using it I was meant to be used. I find this comparison a bit disingenuous.
A KJ Classic 3 goes for a little more than an Ironwood 885, that would have been a much better model to compare to. It has Super Smoke mode, tons of capacity, and better insulation compared to that Pro model.
I see you didn't listen to what he said, Meat Church rubs said to cook ribs at 270 in the Treager, he also said that the Treager is better at lower temps which he also said was 225. The cook was done both at 270 as a equalizer to a certain point. So he wasn't disingenuous.
thanks you beat me too it. here is the link for anyone that wants to tell Matt @ meat church he is using his Traeger wrong - th-cam.com/video/sHqJOwXVopg/w-d-xo.html
@@SmokingDadBBQ ha, I wouldn’t argue with Matt. I actually have a couple racks of Honey Hog + Holy Gospel ribs going on the KJ now so I’m not saying your wrong. Just wanted to note the Ironwood or Timberline would be more in line with the KJ III and may have been a bit closer results.
I’ve had a Traeger Timberline since it came out. I’ve tried a number of rib recipes (including this one) and the Traeger excels at 200° to 225° with super smoke on. 270° is too hot. I never cooked this recipe again. You would only discover this over time. In the market for a KJ. Can’t wait to get mine. Great to have both as they serve different needs.
Hi James, Thank you for the informative video. I was wondering if you could do a comparison between Kamado Joe vs some of the new gravity filled charcoal cookers such as Chargriller 980 or Masterbuilt. I would be interested to know the fuel cost/efficiency of charcoal use for low and slow per hour, and the taste difference. Thank you
I have a pellet grill, a kamado, and an offset. I love them all and they all have their purpose. But one thing is for certain. The kamado will still be going strong lo g after the traeger is on the scrap heap. And dont be fooled by the long warranty on the pellet grill. I have a Memphis with a 7 year warranty but i found out the hard way that corrosion is not covered. Fire box rusted out in 3 1/2 years even though it was always covered. $189 for a new one
yes 100%, i suggest with starting with a more neutral charcoal like fogo (most like a clean burning wood fire out of any charcoal i have used - www.fogocharcoal.com/?ref=SDBBQ ) and then adding some smoking wood to suit your tastes vs. starting with a very strong charcoal / smoke taste which can be too much for even fans of smokey food.
check out my pellet consumption test - th-cam.com/video/pkcXtNS63yc/w-d-xo.html The consumables (pellets) cost a lot more to run over time than charcoal, so if you are wanting to keep things on a budget i would consider that
Question for anyone with a Kamado: Can I place a Kamado close to vinyl siding or should I keep it away? My grill melted parts of my siding due to the heat.
I'm kinda disappointed in my MAK 2 Star General. Paid damn near 5K with all the options and while it works flawlessly it like all pellet poopers just dont have the great smoke profile you get from an offset using real wood. It is perfect for finishing say a full packer brisket thats going to take up to 20 hours to finish. I start it on the offset and go for around 10 hours which at that point you wont be getting anymore of a smoke profile anyway. Then putting it in the pellet pooper to finish. It has a remote that I can set on the nightstand and it lets me know when it's ready. Just getting to old for those super long smokes these days. While I love the Kamado it wont ever make ribs like the offset and to be honest the pellet pooper does a better job when it comes to a smoke profile. If smoke isnt your main concern then I'd go with the Kamado.
I’ma kamado guy, but to be fair, the kamado joe doesn’t come with the slo roller. So adding that could be considered the same as adding a little smoke burner thing to add smoke flavour to the Traeger.
Hi James! I just bought a slo roller for my big joe. I'm having a rough time trying to do 225f for ribs with it. The fire tries to go out. Should I do 250f or 275f? Love your videos, and find much inspiration from you. Thanks
they come out better at 250-270 with the SloRoller. the SloRoller promotes up to 20x more smoke circulation but if the fire is barley running like it is a 225 the benefits are muted. you get more bang for your SloRoller buck at higher temps
Love your videos. I would not have (three) Kamado Joe grills now without you (KJ Classic III, Pellet Joe, and a Joe Jr). Prior to discovering KJ, I was mostly a Traeger dude when I didn't have time for cooking with charcoal and had used various Traeger grills dating back to when they first came out. I've got hundreds of cooks on a Traeger. After cooking on the Classic III and now the Pellet Joe, KJ has Traeger beat, hands down. The Pellet Joe is the best pellet grill available anywhere if for no other reason than the fact I can easily get it up to searing temps (>600 degrees). However, one comment I wanted to make re:Traegers to be fair - I don't think its necessary to vacuum out the ash and fire box and clean out the grease drippings before every cook. I would only go to this trouble every couple of months or so (maybe 20-30 cooks) and I never had any issues with grease fires or noticed any issues with my results or max temps.
@@SmokingDadBBQ I've found pellet grills (even the pellet joe) will blow ash around during cooks, even when the ash is vacuumed out before the cook. It might not be quite as bad if you vacuum before hand, but it doesn't take long for ash to accumulate and start blowing around during cooks. I recently invested in a portable Dewalt, rechargeable shop vac (runs off their 20V batteries, same batteries that power their drills) and this works well to keep the ash in check without the inconvenience of hefting around a full size shop vac. I'm using it every 4-5 cooks. Also helps to clean ash out of the Classic III.
Good vid, James. Recently acquired a KJ3 Classic. Have done several cooks but yesterday tried to sear and cook some maninated chicken breasts. I had been doing these on the gasser. Wow! What a difference in flavor. Charcoal/wood is the ONLY way to cook, as you are always saying. Now I believe. Also, I had a Traeger for 10 years and always thought the meat was a little bitter tasting. I sold it when I moved from the Midwest to FL. My gasser will be relegated to a backyard bun warmer. My only beef (pun) with the KJ3 is that I wish I had gotten a Big Joe. Hey, does it ever stop raining and snowing in Canada?
Hi James another great video full of information. I am a proud owner of a KJ classic 1. Looking to add another grill and was leaning toward a pellet but you brought up a lot of cons so I think I need to keep looking. Any suggestions? Your thoughts on a barrel grill ( UDS) but one that is not so ugly. Lol.
At the hardware store they were pressing me towards the pellet grill. After watching your video I am leading towards the Kamado Joe. But as a single teacher, which one should I be looking at?
I have been trying to decide which one of your videos to add this comment to. I think this one would help others the most. I have a high-end pellet smoker with the ability to expose the firebox and use GrillGrates for simulated open-fire cooking. I was very happy with it, but your videos created an itch… I scratched the itch by buying Kamado Joe Jr. with the idea that I would use it for grilling and the smoker for smoking. I have used some wood chunks for some cooks (e.g., spatchcock chicken) and the smoke flavor is “on point” as you would say. Your point in this video about how involved you get with charcoal and fire is also on point. I have had more pure fun cooking on my Joe Jr. than I had on my big smoker.
Cutting to the chase - I sold my smoker (I haven’t used it in the two months that I’ve had the Joe Jr.) and I have a Big Joe III on the way. Your video that ranked the Joes convinced me. I don’t NEED the space of the Big Joe but when I do need it, it will be there. I foresee using the Joe Jr. for quick weeknight cooks and the Big Joe for the more creative longer cooks for the weekend. Anyone considering a smoker should consider a Classic III or Big Joe III.
FWIW, I find that the maintenance is about the same either way. I have commented before that most people don’t put the extra pennies they would have saved not using pellets in a jar and bought something fancy in five years. That con isn’t on point IMHO. Fun, flavor, and versatility beat out “set it and forget it”. And as always, thank you for the rich education and entertainment your channel provides.
thanks so much, feel the same way
Great comment,
I’m sold
I love how you're just standing there, smiling like the friendliest person in the world, while ruthlessly bitchslapping gas grills. Great guy.
hahaha cheers
For searing nothing beats Gas grills.
I almost bought a pellet grill, but at the end I got a Kamado. Your videos are helped a lot to decide.
thanks for watching
Which video(s) would you suggest?
All of them, SDBBQ has information and well made videos.
I sold 4 bbqs including my Traeger 575pro and a weber performer to buy a kamado Joe big joe 3 so happy not looking back. Best purchase ever
💯 agree. congrats
I have the Kamado Joe Classic 2, which I have owned for 3 years now. I have done a ton of cooks on it and do enjoy it and can quickly get it going and dial-in. But i been thinking about switching to a pellet smoker since I see them everywhere and hear a lot of hype about them. Your video is outstanding and after watching this I am going to keep my Joe and not research pellet smokers. I would miss my 700 seers on steaks and the versatility. Outstanding honest review and wish all real reviews were done this well. I don't like the idea of having wifi on a grill. Most of the electronics are made in china - most of those don't get updated that often and provide remote access into your home network - and just a matter of time before the device renders a vulnerability and some unauthorized folks end up on your network through your grill internet of things device.
I had the Traeger Timberline 850 for 2 years plus a Komodo and I agree with EVERY THING said in this video! Spot on!
thanks 🙏
Thank you for your honest thoughts regarding Pellet smokers. I have had one for 3 years and believe its more like a convection oven than a real smoker ,All the pellet flavor's I tried taste and smell the same to me....My drum smoker and Weber Kettle are the real deals
Thanks for sharing! 100% agree
Love this very honest review James!!! Your honesty is very valuable, this is going to help many grillers make an informed decision when they buy a new grill! 👏🔥
thanks guys
Really like your comparison videos and head to head competition makes it even better. Big fan of your work.
Thank you very much!
Hi James. My son just asked me what he should get, I have sent this video to him to help him decide. Thanks for,you good work.
Glad I could help
James- This is one of my favorite videos you’ve done. I’ve owned a Big KJ for years and also added a Treager because some friends wouldn’t stop talking about it. Needless to say I sold the Treager about 2 months later because in my mind it fell way short of what their marketing material stated. I’ve cooked competition before with an offset and there’s a place for those too, but when it comes to ease of use and versatility the KJ is in a league of its own (in my opinion). Thanks for the great content buddy keep it up. Shout out from Western Georgia, US...
thanks so much. cheers Michael
Look at Masterbuilt 1150
James, I'm actually adding a pellet grill to my outdoor kitchen build to go with my Kamado Joe Big Joe 3. I've done a lot of research and for what I'm about to spend, I'm going to go high end on the pellet grill; just like I did when I bought my BJ3 last February. So the pellet grill that I am incorporating is the Coyote 36 inch pellet grill. it can sear at 700 degrees but also do the low and slow. What I liked about it was that I got the performance of a Memphis or Twin Eagles but basically at about the cost of my KJ as a built in. Can't wait to do my own test like you just did as I think it was definitely about the equipment. A "$500" grill is not going to be the same as a $2500 KJ. Cheers.
that sounds like a slick grill
Great video, James. The main reason I got rid of my pellet grill was the maintenance! The second reason, I found cooking boring. You nailed it.
Right on
I’m glad to see this. I’m partial towards charcoal but it seems like in comparisons, pellets defeat charcoal enough to where I am starting to wonder if charcoal is the way to go still. And like you, I also found it frustrating that I’ve spent some time refining my craft only for a pellet user to be able to match what I make in the first try.
Having both a Big Joe and a Yoder pellet grill I find myself rarely using the Yoder since becoming more comfortable with my Joe. The flavor and versatility is unmatched! Awesome video!
thanks Kurt. I knew we’d win you over to the dark side lol 😂
I have and love both types of grills, but this was a very biased challenge. First and foremost the pellet grill was handicapped by not cooking at 225. Secondly accessories were added to the kamado that aided the results when none were allowed on the pellet.
I love my Traegar AND my KJ. I find my Traegar shines most, however, with low and sloooooow, and using super smoke. Both are my babies.
I do agree the newer generations do a better job with super smoke
Good review! I have KJ Classic, KJ Jr and a Traeger Tailgater. My results were the same. The Traeger doesn't have enough smoke for my taste buds. Keep up the good work.
💯 agree
James, I enjoy your approach and analysis. I am an experienced Traeger user of about 12 years. Unfortunately, you’ve set the Traeger up for failure in a taste test.
I would never “smoke” my ribs at 275! I smoke at 200-225 for at least 3 hours and get a great smoky taste every time! If you smoked at a lower temp, you would have had the smokiness you were looking for. Then with some variability I will do a 3-2-1 approach. As you increase the temps with the Traeger, they become less a smoker and more of a convection oven. I fully agree with you that a Traeger should not to be used to “sear” anything. The company misrepresents itself in trying to do this.
I bought a Traeger during the pandemic but very rarely use it. To me the biggest downside is the cleanup, esp the bbq grates. You don't need to vacuum it every time you use it - probably every 4-5 times is enough.
I am interested in buying a Kamado Joe now to try something new.
I would like to know which barbecue consumes less for the same hours and temperature of use. For example for cooking a brisket in low&slow
How does the new traeger ironwood / timberline stack up with the kamado Joe with all the new improvements?
Glad I landed here. Was starting to consider a pellet grill. By the way what kind of tree do you have in the background? It was beautiful.
As an owner of an offset that I love there's something to be said to set it and forget it operation. Once I get a pellet smoker I won't be getting rid of my offset and propane grill , rather I will use to supplement my arsenal. If I have time and feel like playing offset . Want to smoke but short on time pellet . Quick burgers the propane gets the nod
they really do take the guess work / stress out of fire management thats for sure
Great video, with pellet grills I always recommend using a 100% hardwood such as hickory or mesquite with no fillers or oils. It actually makes a big difference. The kamado will still win out but you get a nice smoke profile when using a quality brand and 100% hardwood.
Great point!
Just went thru the “cost per hour to run” drill right before I saw this video. Good to see I came up with the same conclusion. Found it worthwhile your confirmation on various facts. Video well done!
Right on. thanks
I started out smoking on a pit boss pellet smoker and then started smoking on my Kamado. And now I use my offset 100% for smoke. My pellet grill just sits in the shed & I use my Kamado for searing almost exclusively.
right on
Very thorough and helpful comparison, James (as always). I've cooked on a lot of different types of grills, and I 100% subscribe to the notion, "different tools for different jobs". For example, my Rec Teq Bull is killer for all things poultry (wings, spatchcock, etc.). I also have a bullseye, which is probably the only pellet grill that can claim true high heat cooking (unless you're including a camp chef woodwind with a side sear box, but that's cheating, because it's propane-fueled). With that said, I'm still firing up my KJ Classic III for steak and most high heat cooks. I'll usually do the low part of my reverse sear on the Bull and then sear off on the KJ.
right on
I wanted to change my monolith kamado for a pellet smoker, youre video changed my mind , thanks.
they each have their pro's and cons but all in all i think thats the best choice too
Love your vids, amigo. Really appreciate your evidence-based approach to opinion formation while still wrapping your arms around how you feel. You are a pro.
I appreciate that!
I am thinking to get a pellet grill, but since I have a Kamado Joe III classic and besides it a large natural as grill...I'll pass.
For my Motorhome I have a Blackstone griddle replacing my Webber 1200 since some camps places do not allow wood /charcoal grilling.
You can't extrapolate your experience with pellet grills to all of them on the market. The pellet grill I have uses less than one pound per hour when smoking so that less than 0.75 an hour to run. When I use it for pizza or high heat cooking it uses a little more than one pound per hour which is about $1.00 per hour. The temperature control on my pellet grill is 5 degrees. I've done 16-hour cooks on it and it just didn't change temperature. I can get temperatures close to 600F for grilling, about equal to my gas grill. BTW I don't worry about power outages, I also have a whole house, standby generator...
fair enough if you’ve got power issues covered. my pellet Joe reads about 650f on the grates and I still don’t prefer the sear to charcoal but that’s personal preference… my consumption tests were done at a temp of 59f and 70f and averaged between the two
I’ve been pondering back and forth between the two. Here is my situation. I live in Arizona where the temp gets up to 120 in the summer. I want to be able to use my cooker as an oven. Does the Kamado Joe add too much smoke flavor at temps above 300 F? I want the ability to keep the flavors mellow without the smokiness. On the flip side, when I do pulled pork, ribs, etc, I would like the smoke. I’ve had smoked food off a Traeger and I think it lacks depth. Thanks for posting great videos. It’s a joy to watch.
Smoke disappears at high temps. We do chicken at 400 and there is next to no smoke. Pizza at 700 same
You can also add more or less smoke based on the charcoal. My family likes less smoke so we use Fogo most often
@@SmokingDadBBQ thanks for the follow up. I am about ready to pull the trigger on the Kamado Joe. I am on the fence between the ii & iii. It seems like if you get the latest version, you are pretty well set. Keep posting videos. I enjoy watching them all.
What's your opinion on the Pit Boss brand of pellet grills with manual sear grates?
I’ve not found a significant difference in pellets outside of burn time but I tend to stick to pure hardwood only so maybe that’s why there isn’t much difference between them
@@SmokingDadBBQ Thanks
I have a Pro 575 and have now started every cook at 165 for half an hour for the smoke flavour. After that I raise it up to whatever my intended cook temp is.
I have just ordered a Big Joe III, but need to wait 2 months for it.
my neighbour does the same with his ironwood... i was following the meat church method on the traeger app which skips the super smoke for some reason
What would be interesting was to pit the KJ against a good offset. Yeah the offset is so much more work but does it getter better results? Can you taste it?
I’d like to do that. there is a big range within offsets and the high volume ones produce better flavours than most backyard ones so the answer can vary on that as well
@@SmokingDadBBQ exactly! That's why it would be very interesting and I guess not in the least to you. What do you think, could you taste the difference? And on top of that, you'd first need to get familiar with the offset and so on and so on. Lots of work but I'd be very interested in the outcome.
Green Mountain makes a pizza oven attachment that fits most Traegers. You can cook at 700° in there easily! I typically cooked at 550-600 and had perfect results in 6 minutes.
On a Traeger you can't sear, but my Yoder YS640s can do a live fire 700° sear! It has a removable door to sear right over the fire pot.
Also check out Pitmasters Choice Pellets. Made in Grand Valley Ontario and they offer free shipping all over the GTA. Much cheaper than Traeger brand pellets, and the quality is a lot better!
I've I've a KJ Classic 3 and a Yoder YS640s as my main grills. Both serve different purposes for me, both are amazing! Love your videos James, you're the one who sold me on a KJ last year!
I will check those pellets out. thanks
I’ve noticed used Kamado Joes are nicely discounted. Given that there are no electronics like the Traeger grill, is there anything I need to look out for when buying used?
Got a video on the pros and cons - th-cam.com/video/jbwovNvY3DA/w-d-xo.htmlsi=UcJ6_Bjprv7CrYYm
If it’s cheap enough it’s a good deal. If it’s barley below new forget it
Finally.... Watching your videos as I use my Big Joe for fajitas. Thank you for all of your videos
Rock on!
Would be nice to test the new pellets smoker with open fire for searing, Louisiana grills founders series.
I have used both and I like both. When all my family comes over I am cooking 6 racks of ribs at once I can't do that on the Kamado. Plus I have other meats and veg running on other grills. Can't beat the treager for the easy of use. Also meat church cooks on a offset smoker on a treager you should be 225 to 250 max.
the meat church recipe on the Traeger site calls for 270 FYI th-cam.com/video/sHqJOwXVopg/w-d-xo.html
but agree it’s very easy for large groups with little distraction from hosting your guests
My nuanced opion on a pelletsmoker. I use my Traeger for larger crowds. I think the problem comes when you consider the pellet grill as a full bbq. It just isn't. It's more of a wood fired oven. I use the Traeger often with regular cooking when I don't necessarily need to "bbq". I come home from work, I've had the meat in the fridge, put on the Traeger for reverse sear (I actually sear in a pan inside) or chicken, prepare my veggies and stuff, just like I'd use an oven. However with the pelletsmoker I get the smokeflavour I wouldn't get with my regular oven. It's absolutely useless when grilling, it's not hot enough. It kinda works if you use a CI griddle tho. Just leave it in there for a while on max temp. It's not perfect tho. So when you want to enjoy the bbq experience the Traeger isn't what you want. I simply use it to cook, for my family after work, you just turn it on and use it. You get the food sensation you're looking for, but not the enjoyment when it's not the time for it. I also must say that the app is optional, I like it in this modern world, but you don't have to use it. Also, power outages here in the Netherlands are so rare that you don't really have to factor them in. For all other bbq experiences kamado's are great obviously! All I'm saying is pelletsmokers do have their place in this world. However I would advice one as an extra, as your main bbq go for a kamado that can do it all. But then, I'm getting a 4th bbq now and I've got a 5th and 6th one in mind. Might have to get rid of at least one...getting a bit full here.
agree with all that
Another great review! Thank you. We smoked a pork butt yesterday and have a tri tip ready for today. Looking forward to your next video!
enjoy the cook. cheers
Can you compare either the Chargriller or Masterbuilt Gravity series charcoal grills to the Kamado.Joe? I think the comparison would be much closer.
Anyway, i have more fun cooking with charcoal, usually on a WSM or kettle. Someday I may be able to get.a Kamado Joe though!
i agree that would be a good one to do.. .will see if i can find one to borrow vs. buying another grill lol
Hi James, sorry but my question is about the meater block which you endorse. I have the meater + but I’m think about upgrading to the meater block.. 4 probes. I’ve looked everwhere I can think of but I can’t find an answer to this simple question: How do you differentiate among the probes? Are they marked #1, #2, #3, and #4? What if I use all 4 and mix them up after cleaning? I can see that they aren’t color-coded by the pictures on the Meater website... so how do you know which probe is which during, and after, a cook? 😬
haha good question. they have numbers stamped on them
Couldn’t have better timing for this video! Cooking 2 racks of baby backs and a small pork butt today and was debating between the Recteq and the Big Joe! Haven’t hardly used the recteq since I got the KJ
before you’ve had any wood cooked food there is smoke on the pellet grill. after you’ve had offset or charcoal it’s not enough for my pallet
Pro 575 owner here and although I enjoyed your video, there are some things I disagree with. There is no need to clean after each cook so set-up time vs charcoal is significantly less. Also, smoking at 180 for even an hour makes a world of difference in the amount of smoke flavour. With that said, you are right about the amount of smoke at higher temp which is less - which is what I personally like about it. I had a WSM previously and often over-smoked with it. I find the 575 just about perfect every time but, everyone is different.
I only clean as I find it blows ash around the next time which I am not a fan of. agree with the 180f for better smoke
Still eyeing the soapstone for the Jr. I did a 7.5 lb pork butt today and a large pork butt on the Grilla Grills Silverback. They were both really good. I've decided to up my charcoal quality, so I ordered some Jealous Devil from your link. Great comparison video. I like pellets and Kamado cooking depending on my mood. I'm a fan for life. Your videos are always informative and interesting.
thanks 🙏
Really good video. I appreciated the pros and cons and honest discussion. I have the Jr. and am in the market for either a really nice pellet or a Big Joe. This video really helped me make a decision. Thank you.
glad you liked it!
I have a KJ and Traeger I’ve honestly gotten my best ribs from the traeger but I definitely use a different method than you did and I have a ton of time with ribs on the traeger.
Matt from meat church recommends 275 like what I did here but I agree with you that the Traeger is happier with 6 hour ribs than it is with 3 hour ribs
Pre-video: Traegar is going to get curbstomped flavor wise. Only reason to consider one is because they are "set it and forget it," but a kamado with a temperature controller like the Fireboard 2 Drive / BBQ Guru will do basically the same thing while tasting way better.
Post-video: BTW, there are pellet grills that make the maintenance way easier by having removable ash pans and drip things etc, like the recently released Lone Star Grillz one. One thing on the fuel cost, on a pellet grill you probably aren't buying wood chunks either, so that might even out a little bit more. Other than that, I can't really disagree with anything you've said.
I'd like to have a thousand gallon offset from Lone Star Grillz just so I can say if I'm cooking a brisket, why not find some people who'd like to have briskets and cook a bunch of briskets on one fire for a little extra money? Also, the whole "playing with fire" factor as you said. 😀 Unfortunately I don't have space for one and can't justify the cost at the moment.
lol you and me both on the lone star
Hi! Would it be possible to make a video setting up the big joe using the ikamand and without. It would be nice to see the difference for a slow cook and a hot cook and if it’s worth it. Thanks
sure thing, i used it on the low and slow brisket in this video vs. normal - th-cam.com/video/aQUkPDxcsp4/w-d-xo.html
I love my Kamado Joe Classic III, but I also love my RECTEQ RT700 pellet grill and my Pizza Oven. I’ve had a Traeger for 8 years, but RECTEC really dominates the pellet grill space.
what do you love about it? i haven't cooked on one before
James
you mentioned the IKamand, I see that takes care of the bottom control. When using the IKamand what do you set the top airflow control at? full open, notch 1 or 2? Just wondering where the top vent is at.
you set it 25-50f lower than you want so that the fan can stabilize and control more smoothly. if its basically shut the fan will have to work overtime to keep the fire going, and if the top breaths too easily the temps will spike and it will shut the air flow and wait until it drops but often the fire goes out and sometimes can have a hard time re-stoking the fire and blows ash around inside. i found it works best to plan for 25-50f below where you should set it for the temp you want. often this is about 1/4"
Love this experiment and honest perspective between these two grills. The fuel issue is one reason I never accepted a pellet grill plus I like having the real wood fire flavor with charcoal.
100% agree
Great video. Great comparison and breakdown
Thank you!
Great comparison James. I've had Traegers for years and my most recent Traeger is the Timberline 850. Picked up a Kamado Joe Classic 3 last summer and it's all I use now for cooking any meat. The only thing is I regret not getting the Big Joe. I don't have enough room on the classic to cook the entire meal and have to fire up the Traeger for the potatoes and veggies. Likely have a Traeger for sale soon lol.
agree with you on the size. the big Joe is my favourite
16:42 Hellmann's mayonnaise, is this the Canadian version of squirt bottle margarine? I've got to try this! :D
haha gotta love mayo that’s ready to play in a moments notice lol
James love the videos. Every video you put out is 🔥
thanks
Hi, just to note a potential pro for each. The pellet smoker can go down to 150deg (at least it can on my GMG) where the kamado’s fire is hard to keep lit below 200deg. On the high end temps it is oppose. Pellet smoker only goes to around 500deg. But, KJ hits 900deg no problem.
very true. good point
Gmg pizza oven can cook pizzas at 800f and be use to sear with the stone removed. Nothing beats charcoal though
@@crazyjoedavola8266 true, but it doesn’t come standard and there isn’t a way to get high temps like that straight out of the box. Don’t get me wrong, I love the pizza accessories. And actually, on either grill if you want to expand your cooking capabilities that would be a fun accessory to get.
Hey James, huge fan! We have a hobby farm just a bit east of Toronto and I wanted to get a smoker/charcoal grill to cook our meat. Thanks to your videos we chose a kamado joe classic II and we are super pumped on it. Also exciting to find out you’re Canadian! Keep up the great work, your videos have been super helpful
That is awesome! cheers neighbour
Do you have any experience with the Weber Summit Kamado? I am really leaning towards buying that this summer to handle all my grilling and smoking cooking and wondered what your thoughts were on it versus a traditional ceramic kamado?
since this is an older video and people aren't likely to see this.... I have one in my garage that just came for some tests this spring to find out ... act surprised when they come out lol jk
@@SmokingDadBBQ Nice! I look forward to seeing it!
Nice video. Learned a lot about pelletgrills. Greetings from the Netherlands.
Thanks for watching! cheers
Amazing video really well done and great points to consider I’m a KJ big joe 3 owner and don’t see having a pellet grill in my line up. Keep the great videos coming!
Thanks for watching!
Hi James iv got a junior Kamado love it I do low and slow to pizza. But family don't like the smoke taste in chicken etc. So thinking maybe add a treager and the junior for searing and pizza might be a good combo?
I would try different coal, remove smoke wood and cook at a hotter temp.
try Fogo charcoal and burn 400+f … my family prefers the smoke signature ( or lack thereof) of Fogo over the Starbucks dark roast of charcoals like JD or KJ
Good in-depth overview.
thanks 🙏
Hey! Dicksons and a power outage from weather (on Saturday?). Are you in north Toronto?
Just about 45min West
i'm new to smoking. You said 270 degree, is that 270C? So I will have to convert to F if i need to set on my pro 575? (i use F as temp unit)
that was in F
Had a pellet grill at first but not too long after I picked up a KJ. Never used the pellet grill again and sold it.
that’s what happened to my gasser lol
Great comparison and review!
Thanks!
Oh yeah forgot to say I loved the video. Great job as always
Glad you enjoyed it
I am a charcoal guy, but you can put foil for easier clean up
right on
I’m not too impressed with the flavor of pellet grills. What I want to know is there a flavor difference when using a Komado style vs a gravity charcoal smoker? I’m looking at the newer chargriller 980.
that would be a good comparison
Hi James, good morning.
when do my baby back ribs I usually do one on the kamdo and the other other weber gas grill for my wife isn't into the smoking. peach and cherry sound awesome ! great video!
thanks Brad. they are a great match for pork
did you update your Traeger Pro 575 it can heat up to 500F for months now
not when I did the sear video and it was stuck at 450. didn’t really notice the 50f making a discernible improvement in the sear afterwards but good point about software updates
My pellet grill has been relegated to cooking for crowds as I can fit a lot more meat on it, whether it be pork butts or wings/ribs using racks. If I'm cooking just for me or a small group and I really want to get the most out of my meat, it's Joe all the way.
yes exactly. it’s nice for large groups to have the space and to be social and not having to worry about anything
Great video! The Weber Summit Kamado in now available in US and Canada, please do a comparison video with the Big Joe 3!
need to see if I can borrow one to give it a fair shake
Pellet grills are the middle ground between gas and charcoal. But they are still for the most part an oven.
More work, no “on” button, but charcoal is where it’s at. No comparison.
Agree
I own both a treager and kamado joe. The pro does not have a super smoke mode, and if it did, 275 is above the range where it operates that mode at.
Every grill behaves differently, and it feels like you went out of your way to make the trigger perform poorly by not using it I was meant to be used.
I find this comparison a bit disingenuous.
A KJ Classic 3 goes for a little more than an Ironwood 885, that would have been a much better model to compare to. It has Super Smoke mode, tons of capacity, and better insulation compared to that Pro model.
I see you didn't listen to what he said, Meat Church rubs said to cook ribs at 270 in the Treager, he also said that the Treager is better at lower temps which he also said was 225. The cook was done both at 270 as a equalizer to a certain point. So he wasn't disingenuous.
thanks you beat me too it. here is the link for anyone that wants to tell Matt @ meat church he is using his Traeger wrong - th-cam.com/video/sHqJOwXVopg/w-d-xo.html
@@SmokingDadBBQ ha, I wouldn’t argue with Matt. I actually have a couple racks of Honey Hog + Holy Gospel ribs going on the KJ now so I’m not saying your wrong. Just wanted to note the Ironwood or Timberline would be more in line with the KJ III and may have been a bit closer results.
I’ve had a Traeger Timberline since it came out. I’ve tried a number of rib recipes (including this one) and the Traeger excels at 200° to 225° with super smoke on. 270° is too hot. I never cooked this recipe again. You would only discover this over time.
In the market for a KJ. Can’t wait to get mine. Great to have both as they serve different needs.
Hi James,
Thank you for the informative video. I was wondering if you could do a comparison between Kamado Joe vs some of the new gravity filled charcoal cookers such as Chargriller 980 or Masterbuilt. I would be interested to know the fuel cost/efficiency of charcoal use for low and slow per hour, and the taste difference. Thank you
i need to sneak out of the house with a credit card and hope the wife doesn't notice another smoker lol 😊
I have a pellet grill, a kamado, and an offset. I love them all and they all have their purpose. But one thing is for certain. The kamado will still be going strong lo g after the traeger is on the scrap heap. And dont be fooled by the long warranty on the pellet grill. I have a Memphis with a 7 year warranty but i found out the hard way that corrosion is not covered. Fire box rusted out in 3 1/2 years even though it was always covered. $189 for a new one
ouch
I love that you chose a cook to create a fair comparison. You know we favor charcoal!🤷🏻♂️🤣
heck yes
So if pellets don't really do something to the flavour of the meat you might aswell buy en electric smoker?
you gain more versatility with pellets still with some moderate searing ability but its like a sliding scale of flavour
Is it possible to control the smoke flavor on the kamodo? I'd really like to be able to control the smoke flavor on the kamodo.
yes 100%, i suggest with starting with a more neutral charcoal like fogo (most like a clean burning wood fire out of any charcoal i have used - www.fogocharcoal.com/?ref=SDBBQ ) and then adding some smoking wood to suit your tastes vs. starting with a very strong charcoal / smoke taste which can be too much for even fans of smokey food.
@@SmokingDadBBQ thank you very much!
Okay I am looking for a grill. Should I go pellet grill or charcoal? I am on a teacher’s salary. So suggestions and advice needed
check out my pellet consumption test - th-cam.com/video/pkcXtNS63yc/w-d-xo.html
The consumables (pellets) cost a lot more to run over time than charcoal, so if you are wanting to keep things on a budget i would consider that
@@SmokingDadBBQ for me, on a teacher’s salary, that is a very important consideration. I am thinking about a Kamado Joe
20 years ago I convinced my wife that I needed to sit outside and drink beer to keep an eye on the smoker.
Treager is not for me
lol
Just bought a Traeger Ironwood and love it - but all your points are excellent ones. Well done.
Thanks 👍
I can sear on my pit boss pellet grill, there is a movable window where you get access to the fire :)
🔥
Question for anyone with a Kamado: Can I place a Kamado close to vinyl siding or should I keep it away? My grill melted parts of my siding due to the heat.
so long as you can open it without touching the siding you should be fine. I have had one beside my house in a table with no problems.
I'm kinda disappointed in my MAK 2 Star General. Paid damn near 5K with all the options and while it works flawlessly it like all pellet poopers just dont have the great smoke profile you get from an offset using real wood.
It is perfect for finishing say a full packer brisket thats going to take up to 20 hours to finish. I start it on the offset and go for around 10 hours which at that point you wont be getting anymore of a smoke profile anyway. Then putting it in the pellet pooper to finish. It has a remote that I can set on the nightstand and it lets me know when it's ready.
Just getting to old for those super long smokes these days.
While I love the Kamado it wont ever make ribs like the offset and to be honest the pellet pooper does a better job when it comes to a smoke profile.
If smoke isnt your main concern then I'd go with the Kamado.
I really like your cement pond! 👍
haha thanks
3:00 ahhh the snow/short sleeves combo!
haha rain thankfully
Definitely snow :) Gotta love Canadian optimism.
I’ma kamado guy, but to be fair, the kamado joe doesn’t come with the slo roller. So adding that could be considered the same as adding a little smoke burner thing to add smoke flavour to the Traeger.
the series 3 does come with it. I have the series 3 which shipped with it included
Hi James! I just bought a slo roller for my big joe. I'm having a rough time trying to do 225f for ribs with it. The fire tries to go out. Should I do 250f or 275f? Love your videos, and find much inspiration from you. Thanks
they come out better at 250-270 with the SloRoller. the SloRoller promotes up to 20x more smoke circulation but if the fire is barley running like it is a 225 the benefits are muted. you get more bang for your SloRoller buck at higher temps
Love your videos. I would not have (three) Kamado Joe grills now without you (KJ Classic III, Pellet Joe, and a Joe Jr). Prior to discovering KJ, I was mostly a Traeger dude when I didn't have time for cooking with charcoal and had used various Traeger grills dating back to when they first came out. I've got hundreds of cooks on a Traeger. After cooking on the Classic III and now the Pellet Joe, KJ has Traeger beat, hands down. The Pellet Joe is the best pellet grill available anywhere if for no other reason than the fact I can easily get it up to searing temps (>600 degrees). However, one comment I wanted to make re:Traegers to be fair - I don't think its necessary to vacuum out the ash and fire box and clean out the grease drippings before every cook. I would only go to this trouble every couple of months or so (maybe 20-30 cooks) and I never had any issues with grease fires or noticed any issues with my results or max temps.
fair enough. I find it blows ash if I don’t do it so I just compressed the manuals every 2 cooks down to every time
@@SmokingDadBBQ I've found pellet grills (even the pellet joe) will blow ash around during cooks, even when the ash is vacuumed out before the cook. It might not be quite as bad if you vacuum before hand, but it doesn't take long for ash to accumulate and start blowing around during cooks. I recently invested in a portable Dewalt, rechargeable shop vac (runs off their 20V batteries, same batteries that power their drills) and this works well to keep the ash in check without the inconvenience of hefting around a full size shop vac. I'm using it every 4-5 cooks. Also helps to clean ash out of the Classic III.
Lowe’s has a KJ classic 1 for 650. Should I buy or save up and get the series 3?
that’s a great deal. the 3 is better for brisket/ low and slow but you can do everything really well on this grill
Good vid, James. Recently acquired a KJ3 Classic. Have done several cooks but yesterday tried to sear and cook some maninated chicken breasts. I had been doing these on the gasser. Wow! What a difference in flavor. Charcoal/wood is the ONLY way to cook, as you are always saying. Now I believe. Also, I had a Traeger for 10 years and always thought the meat was a little bitter tasting. I sold it when I moved from the Midwest to FL. My gasser will be relegated to a backyard bun warmer. My only beef (pun) with the KJ3 is that I wish I had gotten a Big Joe. Hey, does it ever stop raining and snowing in Canada?
haha what a crazy spring we’ve had lol
Hi James another great video full of information. I am a proud owner of a KJ classic 1. Looking to add another grill and was leaning toward a pellet but you brought up a lot of cons so I think I need to keep looking. Any suggestions? Your thoughts on a barrel grill ( UDS) but one that is not so ugly. Lol.
I would do an UDS before a pellet as I prefer the flavour. plus it’s portable and doesn’t need power which is great for tailgating
@@SmokingDadBBQ Thanks appreciate your feedback. Keep up the informed videos they are great.
The traeger even with super smoke needs extra. I added smoked daddy on mine for jerky runs or anything else however I prefer my BJ2
thanks Patrick. completely agree
Great review/comparison. People always ask me which they should get. I'll direct them here from now on.
thanks 🙏
At the hardware store they were pressing me towards the pellet grill. After watching your video I am leading towards the Kamado Joe. But as a single teacher, which one should I be looking at?
@@steveisaak4320 I would go classic 3 unless you are doing large briskets regularly
@@SmokingDadBBQ I don’t know what a briquit is. I would like to do pizzas, steaks, etc. Could you do a roast on the Kamado Joe?
@@SmokingDadBBQ I have been looking in my valley nothing. What should one cost me? It looks like people are charging premiums