Well done. From my experience the SloRoller shines with longer smokes vs 2 hours, once you’re in the 6 hour range I think you will really see the smoke ring difference. Also small hot fire usually above 250f (270 being my sweet spot) yields the best results. While I got a great smoke ring on my big Joe low and slow, my Texas style brisket on the classic at these higher temps came out with a better smoke ring visually
Thank you so much. That is totally my observation too and was thinking I can only imagine what a longer smoke at that 270 range would do for bark and smoke ring. Excited to get a brisket or pork butt on there soon.
Bartlow's BBQ 100% brisket shines really well as does surprising things like spatchcock chicken at 450f or chicken wings. Both respond really well to the better air circulation and help achieve an amazing skin
Your wife preferred the joe jnr "to me this one a little more dry"and then you said " hmh that feels tender to me, I didn't feel like that was dry' when you do that it nudges people to charge their mind. (Wife here, but in the one that grills😂)
I don't smoke or grill, but my husband does. He bought a traeger awhile ago, but he really wants a kamado joe now! Both those chuck roasts look delicious!
I’ve got a Big Green Egg and absolutely love it, but for as stubborn as I am, it’s looking like Kamado Joe is well surpassing them in accessories. Great video as always!
Thank you so much for watching. BGE is great but what I love about Kamado Joe is they are continuing to innovate to improve the egg itself plus the accessories! Overall, It's been great!
Love a blind taste test!! It’s the only way to truly get an honest opinion! They both looked sooo delicious!! You guys taking bites, made our mouths WATER!!!!!🤤🤤🤤🤤🔥🔥🔥
Dave Hockett You are welcome! Awesome, glad it was helpful. I'm enjoying the sloroller on my classic II. You'll have to let me know what you think after your first cook!
love your review and how you explained the difference in white and blue smoke. I am new to your channel and absolutely loved it. I cant wait for more videos in future!
I really appreciate the encouragement and welcome to the channel! I'm glad you enjoyed the review. It was pretty cool to see the difference of smoke with the sloroller. Have a great weekend!
Awesome experiment while I have Kamado's don't have anything like a slo roller. Very cool you was able to get the Mrs involved as well been trying but no success yet 😂. Great job as usual sir and certainly informative.
Hey.....from a fellow okie. Howdy from the eastern side. I have a big joe and bought the slo roller w/my joe back in April. Being from Oklahoma, IMO, there is no substitute for an offset with pecan, however the big joe with roller is better than any pellet “smoker”. I don’t think they should even put those 2 words together (pellet & smoker)
Hey Tom, It's great to connect with other Okies that have Kamado Joe's. I'm really enjoying the SloRoller. What's funny is Kamado Joe just came out with the Pellet Joe 😀! Offset smokers are fantastic and wish I had more room in my backyard. By the way, I have a facebook group called BBQ Basics and would love for you to join.
Nice review, I put my 2 cents about it on the facebook group when I got mine a little over a week ago. Ive now done a handful of cooks on it and it is well worth the money. I noticed much more even heat distribution in the cook chamber so I didn't have to rotate my meat to keep from burning unlike the ceramic plates. I would have to rotate the meat around from hot spots under the ceramic deflectors. Was also able to achieve a constant clean burning smoke over the course of a 10 hour cook. With just the deflector plate I would have to baby sit it and make sure the smoke continued to roll. Sometimes wouldn't notice because how efficient they are and can keep temp constant without a fire lol. With the Slo Roller Ive got it dialed in to a constant roll which is pretty incredible.
@roger roy Thanks for watching and sharing your experience and comparison with it & heat deflectors. I 100% agree with your experience with the SloRoller, as that has been mind as well. Do you have the classic 1, 2 or Big Joe? Have you done a brisket with it yet? That's my next cook & video.
Beers-Jack of BBQ Thank you so much. I totally get that. Before the SloRoller came available, I was eyeing the Joetesserie and DoJoe! Decided those can wait! Plus, got to find room to store all these accessories! 😂
By the way, the OKC Costco has classic II's for 399 right now! I was going to get one last night but couldn't get a truck until this morning and they had it marked down from 599
Thanks for the review, you nailed all the key questions that i had when considering the purchase. As someone else said, how is the clearance with it installed? Still possible to do a few racks of ribs, or do they hit the sides of the dome?
Thank you so much for watching. It has about 5 1/2 inch clearance from the grate to the top of the dome doing a quick measuring. The 5 kj rib rack fits with lid closed.
Yeah this was a little weird because he wasn’t using the stock divide and conquer rack system to show proper pigment of the slo roller. Having a tough time visualizing what it would be like with the standard OEM fitments Also a little tough to hear him at times, a cheap wireless mic would be awesome in the future!
Great video! But would the results differ if the the chuck roasts where of equal thickness? I also believe having the same size joe with and without the slow roller would produce different results. Just food for thought, and an opportunity for another great video.
Thanks for watching and taking time to share some ideas. Absolutely, wish I had two classics for the comparison but only had jr & classic and just went for it. I'm hoping to get the big joe 3 and pellet joe. Which would be fun to do videos on as well. Love the input and if there is something else you think might be helpful to make a video on, let me know.
@@BartlowsBBQ oh I meant the rack that it came with in the box. You cooked with it in the video, so do you have to use it or can it be used with the divide and conquer cooking rack. Because cause I'm looking to purchase a slo-roller but there is an option where you can just buy the slo-roller or a slo-roller plus cooking rack included (for a higher price).....Sorry if I wasn't clear in the previous question.
@@DodoHalo1919 I'm tracking with ya and just double checked before I responded. The original divide and conquer rack actually fits with the sloroller classic 2. I have only cooked with what it came with. 😀 But, you can fit a drip pan only if you use the original rack. I have tried with the rack it came with and doesn't fit. This conversation just turned into a new video idea on using original cooking rack and drip pan accessory. I hope that helps.
@@BartlowsBBQ it definitely does help, and thanks for answering my question......the drip pan issue doesn't really concern me and looking forward to the new video.... thank 👏👏👏👏
So that's a classic joe 2 with an aftermarket sloroller? KJ said they aren't designed to retro fit and with grates could be too tall? Do you think you have room or the ability for a drip tray with the sloroller? I like adding that for brisket and pork.. Great review. Thanks
Thank you so much and glad you enjoyed. Yeah, KJ made a sloroller for the classic 1/2 series & big joe 1/2. Yes, you do loose space in grate. I'm working finding a drip pan that fits. I will say with the sloroller, I don't use drip pan fir moisture as it enhances the meat. I also put foil around the sloroller cover if you are worried about getting it dirty.
My father in law and I used them both side by side I did queso on the two and wings on the three with the slow roller. Granted on the 2 you see the dome filled with smoke but on the three you see an even layer of smoke coming up. From a purchasing stand point I wish I had spent the extra money on the three for the better cart, the slo roller, the kick ash basket, and the three tier grate system. That also with the slo roller I can’t fit my grate extender clearly
That sounds like a great cook doing smoked queso. On my list to do soon. Thanks for sharing your experience with your KJs with sloroller. I have had my classic II for 5 years and glad they came out with this accessory vs buying a whole new KJ. I have a kick ash basket in mine as well. Thanks for sharing!
Bartlow's BBQ is this the slo roller for the 3? I couldn’t find one for the 2. Also if you haven’t done the smoked queso you’re missing out! I recommend adding a tube of pork chorizo as well to Matt pittmans recipe and some extra green chili’s if you like spicy. Also do it in an aluminum baking pan it makes clean up so much easier
That's great advice on the smoked queso and for sure was going to follow Meat Church recipe. I can't do too spicy! This is the sloroller for classic 1, 2 and they have one for first generation big joe. I got mine on Atlanta Grilling Company. It's not on KJs website for sale.
Great video and info. I was thinking the same thing about the extender, I wanted to see if anyone was thinking the same thing. I think it may be a deal breaker for me, I usually smoke more than will fit on one rack. I should've went with the BJ ☹
@@mattmellon9970 Thank you so much and glad it was helpful. I think the sloroller is more valuable for those that got classic 1 or 2 before sloroller came out but don't want to spend money on a entire new grill. If money wasn't an issue, going bj3 or kj3 with all the upgrades is great.
The disadvantage I see is it takes up a lot of height space in the lid which limits what can be cooked. Might be a struggle when trying to cook a couple of chickens, turkey, roast, use a rib rack, etc. Not sure, but i doubt it can be used to make pizza, typically need 500f or better. Can those temps be obtained? Also can't use a collection pan to get meat juices to make gravy or do a wet smoke. I'm sure it has its place but I'm not sold. I think KJ needs to redesign their egg (taller lid) to use the slow roller effectively. Thanks for the good review, I mean it! It's helped me decide that it's not worth the effort because it limits what can be cooked. It's just more stuff to clean and then I'd would need to pull out of storage when I could use it.
Thanks for watching. The newer kj models do have taller depth in base and lid. Clearance won't be an issue at all. This was a attempt for kj to address first and second generation owners desire to try it out. No doubt you loose capacity. However, you can still smoke brisket, pork butt, ribs, chicken ect. Just not the amount you would without in installed. In regards to pizza, you wouldn't need the sloroller as it's designed for the low n slow vs anything hotter than 500 as you mentioned. Appreciate you watching and glad it helped you determine a direction.
Update: Rotate your sloroller base so that the feet of the x-rack sit inside of those little slots on the sloroller. Made this correction. Thank you for watching, liking and subscribing! Subscribe: th-cam.com/users/BartlowsBBQ
Bartlow's BBQ probably roast a chicken, do some wings, then pork roast followed by ribs...ultimately brisket. So happy this slo roller is now available for the classic II. Thanks for your page and video..
I think the big difference using one for two years now is longer cooks vs in this video was just a few hours. Overall, it's subjective to end user on what is worth it.
Eat More Vegans 😂 I feel ya! Da Bears..Da Bears...Da 🐻. I'm a bears fan as I lived in NW Chicago for 8 years before moving back to Oklahoma where I'm from. I know that rivalry real well!
Thank you so much. It's a great accessory and look forward to doing more long smokes on it. I think you would really like the ceramic egg. I'm totally sold. But, I do have a pitbarrel cooker I use a lot too!
Wait a minute.. I thought that the SL was only compatible with the classic 3. But you are using it with a classic 2? What did I miss? And do you need to make any adjustments in your grill? For instance taking out any ceramic parts?
Thanks for watching. Yeah, so KJ came out with the sloroller for classic 3 and big joe 3 first but last fall added it as a stand alone accessory for the classic 1, 2 and big joe 1 & 2 users. You don't have to do anything with the ceramic parts but, you get a new cooking grid for the sloroller to sit on. However, I'm going to do another video where i test out the sloroller with existing divide & conquer grill with sloroller. You do loose space compared to the new models but that adjusted the hight of sloroller to fit old models yet get the benefit of it.
Great vid, question do you think that the way the slo roller rack sits up higher in the kamado, joe classic 2 do you think if you put a bigger cut like a brisket that the meat could touch the sides of the dome?
Thank you so much. Yeah, it for sure sits higher and only has like 4-5 inch clearance to top of dome. I have smoked brisket flat no problem with it. However, I'm experimenting with a smaller packer brisket for those exact reasons. I don't think a large packer will fit. I even tried to put rib rack to drip over brisket and rib rack won't fit unless you have the regular divide and conquer. It's been stellar on other items, like pork butt ect.
I have a KJ Classic 2 and I’m interested in the slo roller. I don’t have a KJ jr, so I am unclear if there is a heat deflector option for it. Question is - in this side by side was the KJ jr setup for indirect also? If not, it seems apples and oranges. Thanks
Hey Neal, thanks for watching! Great questions. Yes, joe junior has heat deflector plate with same style lump charcoal ect. I didn't have time to do both chuck roast on the classic and / or vacuum sealer to preserve it in the waiting. No doubt the sloroller heated up fast, produced even heat, and noticed faster cook on internal temp goal. I hope that helps and makes sense.
If I buy one of these slow rollers, would I still be able to use my Kamado Joe Cast Iron grates? Or does this slow roller not support the cast iron and I would have to use the stainless steel grates? I have a Big Joe 2.
So what’s the exact clearance difference up top in a Classic 1 or 2 with or without the SloRoller? Any other downsides to adding one? I know it’s not for high heat cooking. Never tasted a smoke ring, but if I could I’d fire up my offset lol. New KJ Classic 1 owner here. I couldn’t resist finally purchasing my first kamado at Lowe’s last week, catching the last one left on clearance. Not a dig on this channel but it seems like every KJ related TH-cam is some kind of KJ accessory commercial, so maybe I need to just search for Big Green Egg lol. Good comparison video!
Thank you so much for watching. It has about 5 1/2 inch clearance from the grate to the top of the dome doing a quick measuring. It has 1 inch clearance from sloroller to grate to fit drip pan on top of sloroller. Welcome to Team Red. It's such a fun grill. Yeah, I'm an ambassador for Kamado so I highlight a lot of the grills and accessories. Before I did that, I cooked with my classic 2 for years. It's my favorite grill.
@@BartlowsBBQ I have a 5” high removable secondary grate in my backyard offset that sometimes is too low for thick briskets and butts. So that measurement is exactly what I needed to know about the SlowRoller gizmo. I’m sure it does what they say and all….thanks a bunch!
Absolutely! Go to Atlanta Grilling Company to order online. Type in search bar and it will come up fast. This is specifically for classic 1, 2, and Big Joe option.
Thank you so much. I do think a smokeware drip pan could fit. A regular foil pan won't fit. There is like 1 inch clearance. I plan on getting a smokeware 12" wide to try out!
Awesome, always great to connect with other Okies. If you are referring to Kamado Joe accessories I mainly get them on their website. A place in OKC sells them called Champion BBQ Supply!
How much room do you lose with the sloroller seems like its quite a bit higher in the dome. Can you still smoke a turkey standing, a standing chicken or a pork butt
Thank you so much for watching. It has about 5 1/2 inch clearance from the grate to the top of the dome doing a quick measuring. The 5 kj rib rack fits with lid closed. I'm thinking a turkey standing would work fine. Pork butt no problem or brisket.
Thank you for watching. Unfortunately, it doesn't as its configured for the classic 1 & 2 giving only so much space. You have about 5 1/2 inch clearance from cooking grate to top of dome.
@@BartlowsBBQ I forgot that KJC 1 & 2 we're physically smaller than the 3... another TH-camr pointed that out last week! Doh. I've seen a good deal on a 2 and I thought I could make it like a 3 with a charcoal basket and the edition of this (minus cart, metal shelves). Thanks for the reply. *Subscribed*
@@BartlowsBBQ Thank you very much for the review video! Very informative! After seeing your assembly, I was wondering about the clearance changes and how that would alter my cook options, especially for larger butts or brisket. As it is, a large brisket on my Classic 2 requires a rib rack or something to "bend" the brisket to fit initially. Once it shrinks, things are good and I can remove the rack. Still, the SloRoller intrigues me... might have to hold out for a 3 though, or just more of your own experiment videos with larger meats using the addon may convince me! Thanks again - SUBSCRIBED!
@Rob S Thanks for watching and connecting to the channel. Those are great questions and observations. From my initial measurement, there is 5 1/2 inch top clearance from grate to dome. The same grate that you use for D&C works on grate holder provided. I plan on doing a brisket video, whole chicken and ribs with slo roller with classic 1/2 to demonstrate, will it fit. Planning those out soon.
Absolutely, fantastic grills. I understand the expense of accessories. I would cook on your kj for a bit to get used to it and then determine what you feel would be worth extra expense. I like soapstone & joetisserie.
Thanks for the comparison! Would the Divide and Conquer Rack still fit into the Classic 2 with the Slo Roller in, allowing for a low and a high grate position?
Hey Roberto, so it technically fits but the clearance is like 4 inches above. I'm not sure what you can fit on that setup as I haven't tried it. That might be a good experiment for me to do.
Could your wife not tell that the crunched up pan came from the Joe Junior and that, therefore, the one with the intact pan must've been from the SloRoller?
I personally do not like this item. My 1st cook was a whole chicken. As my chicken began to cook my beautiful blue apple smelling smoke turned to a dark gray burnt smell as the juices began to hit the hot metal. I then cooked chicken wings and burnt them twice! Wings that usually take 45 min to 1 hr were done in 30 minutes. In my opinion it really isn't indirect cooking. I wonder if that metal plate adds a ton of radiant heat? Seems to me I got a slower indirect cook with the ceramic plates
Bummer on the chicken. Yeah, the first thing I noticed was how much quicker it cooked with the sloroller and needed to adjust. I don't mind a quicker cook as long as I'm at the temp I need and food is rendering the way it needs to. Although, I'm really enjoying the accessory after 4-5 months. The plate that sits on top does get burned and the drippings from the food hit it. I have been covering it in foil to address that.
@@BartlowsBBQ The music comment was just an observation, nothing more. I don't see enough of an improvement in the methods to justify the cost. Thanks for pointing it out.
@Dean van der Merwe Yeah...I'm from Oklahoma and was looking for music that had that feel to it. What model Kamado Joe do you have? I just did a brisket & Ribs videos with SloRoller and was by far my best yet. You do loose space & reduction from grate to dome. That is the big bummer to me. But, I like getting new accessories that improve cooking without needing to purchase new models.
the smoke ring is base on the temperature of the meat when you put in the Kamado or any smoker, not the smoker . You can learn all about smoke rings from Aronn Franklin, he will break it down for you.
Thanks for watching and I have watched Aaron Franklin and taken his Master class. A lot of great Pit Masters and different perspectives. Temp is a factor for sure but there are a lot of variables that help produce it and make it more define. The smoke ring is an interaction between a pink protein in meat named myoglobin with the gases nitric oxide (NO) and carbon monoxide (CO) from charcoal / heat. Then breaks down after exposure to the heat. A lot of great articles on this too. We are all on a bbq journey and love learning. Appreciate the input. I do appreciate you watching and commenting. Love bbq and connecting with others. Do you have a Kamado Joe?
@@BartlowsBBQ Thanks for writing back. I so want to goto Texas and goto Franklin's restaurant for sure !!! The other day my wife actually said she would like to goto Texas, little dose she know I want check that off my bucket list, hopefully after this China virus is done ! cheers Pal !
@@BartlowsBBQ Actually neither haha! I don't quite have space for another grill yet. I've seen the slo roller around though and I love seeing it closer.
Thanks for watching! One of my earlier videos before I got more serious about doing this youtube thing. It’s a hobby now but a more serious side hustle. Aren’t you grateful we all can always get better, true in personal life and professional life.
Thank you for the feedback and appreciate you watching. Most of my newer videos I have cut music unless it's a cooking scene with no narration. Thanks for the support!
New supporter here. Over 35 years ago my mom had a huge kamado cooker. We had some of the best meals ever from that pot. If there is something that can even improve on that, I'm all for it. Thanks for sharing this. I invite you to check out my vanlife cooking channel if you like.
Thank you so much for watching. That is so cool to hear about the huge kamado cooker in your family. I have seen some of those and they look so cool! I'll check out your channel!
It's braising the meat especially being a smaller chuck roast and cooking at higher temp. I wanted to give it the best opportunity for being tender. A lot of good smoke braising recipes out there. Thanks for watching.
It's obviously going to take up more space with about 5 1/2 inches of clearance. The nice thing is you have flexibility to use it or not depending how much or large of meat you are cooking. I love this stuff, and enjoy trying new things. 😂
I stopped watching this when he said it was a first cook. That's a waste of my time -- what IS worth my time is a video after a LOT of experience. Thumbs down.
Thanks Jim. I did this video right when the product got out so others can see how it works. But great idea on doing another review video after a few years of using it.
@BartlowsBBQ nope, that's only what YOU call it. Do me a favor and just Google "ceramic egg". You'll get hundreds of pictures of little shiny trinkets that sit upon a shelf. Only one ceramic grill company calls theirs an "egg" and it's not red I can tell you that!
@BartlowsBBQ just please stop calling them "eggs" because they aren't. Thanks. I have the Big Joe iii with every accessory under the sun. Just got it Saturday. Gonna be a fun Summer!!! 🔥🍖💨
![พบรัก - INK WARUNTORN x FELLOW FELLOW [LIVE SESSION]](http://i.ytimg.com/vi/1VonHhP6_Y8/mqdefault.jpg)
I'm giving away a Kamado Joe Kettle Joe: Enter on my instagram post!
instagram.com/p/CW9R2STPmtT/?
Well done. From my experience the SloRoller shines with longer smokes vs 2 hours, once you’re in the 6 hour range I think you will really see the smoke ring difference. Also small hot fire usually above 250f (270 being my sweet spot) yields the best results. While I got a great smoke ring on my big Joe low and slow, my Texas style brisket on the classic at these higher temps came out with a better smoke ring visually
Thank you so much. That is totally my observation too and was thinking I can only imagine what a longer smoke at that 270 range would do for bark and smoke ring. Excited to get a brisket or pork butt on there soon.
Bartlow's BBQ 100% brisket shines really well as does surprising things like spatchcock chicken at 450f or chicken wings. Both respond really well to the better air circulation and help achieve an amazing skin
That's great to hear and can't wait to get cooking!
Your wife preferred the joe jnr "to me this one a little more dry"and then you said " hmh that feels tender to me, I didn't feel like that was dry' when you do that it nudges people to charge their mind. (Wife here, but in the one that grills😂)
👍🏻
I don't smoke or grill, but my husband does. He bought a traeger awhile ago, but he really wants a kamado joe now! Both those chuck roasts look delicious!
I love it! He will love the Kamado Joe as it's so versatile! Thanks for watching and the chuck roasts came out great!
I’ve got a Big Green Egg and absolutely love it, but for as stubborn as I am, it’s looking like Kamado Joe is well surpassing them in accessories. Great video as always!
Thank you so much for watching. BGE is great but what I love about Kamado Joe is they are continuing to innovate to improve the egg itself plus the accessories! Overall, It's been great!
Komodo Kamado and you’ll never look back
Love a blind taste test!! It’s the only way to truly get an honest opinion! They both looked sooo delicious!! You guys taking bites, made our mouths WATER!!!!!🤤🤤🤤🤤🔥🔥🔥
Thank you so much and it's always fun to get my wife Brooke involved! Fun one to put together!
My husband is the BBQ man of the house. He watched with me. Great video. Just subscribed.
Comfort Adejoh That's awesome and glad it was helpful! Love bbqing! Thanks for stopping by and subscribing! Have a great weekend!
Thanks so much for review. Bought my classic II about 2 months ago. Love it! Gonna buy a slow roller due to your review. And a basket!
Dave Hockett You are welcome! Awesome, glad it was helpful. I'm enjoying the sloroller on my classic II. You'll have to let me know what you think after your first cook!
Bartlow's BBQ I will fo sure!
love your review and how you explained the difference in white and blue smoke. I am new to your channel and absolutely loved it. I cant wait for more videos in future!
I really appreciate the encouragement and welcome to the channel! I'm glad you enjoyed the review. It was pretty cool to see the difference of smoke with the sloroller. Have a great weekend!
Looks great. The lugs on the D&C sit on the lugs on the sloroller. Rotate 90deg from how you had it. Stops it moving around when moving meat.
Thanks for watching and great catch being my first cook with sloroller!
I rewatched too and double checked. It was pretty secure but now see it & made adjustment. Thanks for watching. What KJ do you have?
Awesome experiment while I have Kamado's don't have anything like a slo roller. Very cool you was able to get the Mrs involved as well been trying but no success yet 😂. Great job as usual sir and certainly informative.
Thank you so much! It was a fun experiment and can't wait to do longer cooks on it. Yeah, grateful Brooke is willing to do these things! 😂
Hey.....from a fellow okie. Howdy from the eastern side. I have a big joe and bought the slo roller w/my joe back in April. Being from Oklahoma, IMO, there is no substitute for an offset with pecan, however the big joe with roller is better than any pellet “smoker”. I don’t think they should even put those 2 words together (pellet & smoker)
Hey Tom, It's great to connect with other Okies that have Kamado Joe's. I'm really enjoying the SloRoller. What's funny is Kamado Joe just came out with the Pellet Joe 😀! Offset smokers are fantastic and wish I had more room in my backyard. By the way, I have a facebook group called BBQ Basics and would love for you to join.
Great job explaining the details !
Nice commentary !
Keep in touch!
Thank you so much!
Sweet comparison. Looks like you have some fun with that Sloroller attachment.
Thanks for watching and can't wait to do more longer low & slow cooks!
thanks for all the info on this product great job keep tubing my friend
Thank you so much, Chris! Glad it was helpful and enjoy putting these together.
Nice review, I put my 2 cents about it on the facebook group when I got mine a little over a week ago. Ive now done a handful of cooks on it and it is well worth the money. I noticed much more even heat distribution in the cook chamber so I didn't have to rotate my meat to keep from burning unlike the ceramic plates. I would have to rotate the meat around from hot spots under the ceramic deflectors. Was also able to achieve a constant clean burning smoke over the course of a 10 hour cook. With just the deflector plate I would have to baby sit it and make sure the smoke continued to roll. Sometimes wouldn't notice because how efficient they are and can keep temp constant without a fire lol. With the Slo Roller Ive got it dialed in to a constant roll which is pretty incredible.
@roger roy Thanks for watching and sharing your experience and comparison with it & heat deflectors. I 100% agree with your experience with the SloRoller, as that has been mind as well. Do you have the classic 1, 2 or Big Joe? Have you done a brisket with it yet? That's my next cook & video.
FYI, that FCR (flexible cooking ring ) fits into those grooves of the slow roller
That's correct
Great review! I will have to look into this to see what I want to purchase next. I have another accessory that I have been looking at as well! Cheers!
Beers-Jack of BBQ Thank you so much. I totally get that. Before the SloRoller came available, I was eyeing the Joetesserie and DoJoe! Decided those can wait! Plus, got to find room to store all these accessories! 😂
Great video as always mate! Keep smashing it.
Thanks, Will. I sure do appreciate it!
By the way, the OKC Costco has classic II's for 399 right now! I was going to get one last night but couldn't get a truck until this morning and they had it marked down from 599
That's an incredible but as you can by the Kettle Joe for that when it's not on same. Worth the buy! Great to hear from a fellow okie!
@@BartlowsBBQ yep, is a no-brainer at that price!
Thanks for the review, you nailed all the key questions that i had when considering the purchase. As someone else said, how is the clearance with it installed? Still possible to do a few racks of ribs, or do they hit the sides of the dome?
Thank you so much for watching. It has about 5 1/2 inch clearance from the grate to the top of the dome doing a quick measuring. The 5 kj rib rack fits with lid closed.
Yeah this was a little weird because he wasn’t using the stock divide and conquer rack system to show proper pigment of the slo roller. Having a tough time visualizing what it would be like with the standard OEM fitments Also a little tough to hear him at times, a cheap wireless mic would be awesome in the future!
Great video! But would the results differ if the the chuck roasts where of equal thickness? I also believe having the same size joe with and without the slow roller would produce different results. Just food for thought, and an opportunity for another great video.
Thanks for watching and taking time to share some ideas. Absolutely, wish I had two classics for the comparison but only had jr & classic and just went for it. I'm hoping to get the big joe 3 and pellet joe. Which would be fun to do videos on as well. Love the input and if there is something else you think might be helpful to make a video on, let me know.
Don’t mind Meza here. He is the king of killing dreams! Keep up the great videos!
Can it be used with the flexible cooking rack or do you need to use it with rack that comes with it????
It doesn't come with a cooking rack, it's just the slower which comes in 3 pieces (base, middle & top cover. So, your existing cooking rack will work.
@@BartlowsBBQ oh I meant the rack that it came with in the box. You cooked with it in the video, so do you have to use it or can it be used with the divide and conquer cooking rack. Because cause I'm looking to purchase a slo-roller but there is an option where you can just buy the slo-roller or a slo-roller plus cooking rack included (for a higher price).....Sorry if I wasn't clear in the previous question.
@@DodoHalo1919 I'm tracking with ya and just double checked before I responded. The original divide and conquer rack actually fits with the sloroller classic 2. I have only cooked with what it came with. 😀 But, you can fit a drip pan only if you use the original rack. I have tried with the rack it came with and doesn't fit. This conversation just turned into a new video idea on using original cooking rack and drip pan accessory. I hope that helps.
@@BartlowsBBQ it definitely does help, and thanks for answering my question......the drip pan issue doesn't really concern me and looking forward to the new video.... thank 👏👏👏👏
@@DodoHalo1919 Awesome and you bet!
This is amasing i relly like this ...you are so talented bro..keep up it
graphic info Thank you so much and appreciate the encouragement! Thanks for stopping by and watching!
Awesome video, great now i have two friends making me want to get a Joe!
😂 I love it, Kevin. Go Team Red! Love my Kamado Joe's! Thanks for watching!
So that's a classic joe 2 with an aftermarket sloroller? KJ said they aren't designed to retro fit and with grates could be too tall?
Do you think you have room or the ability for a drip tray with the sloroller? I like adding that for brisket and pork..
Great review. Thanks
Thank you so much and glad you enjoyed. Yeah, KJ made a sloroller for the classic 1/2 series & big joe 1/2. Yes, you do loose space in grate. I'm working finding a drip pan that fits. I will say with the sloroller, I don't use drip pan fir moisture as it enhances the meat. I also put foil around the sloroller cover if you are worried about getting it dirty.
That is a cool accessory. I wonder if I can find something comparable for my weber. Great video as always
Thanks for watching. That's a good question. Isn't the vortex a similar concept for weber's?
@@BartlowsBBQ not really I could never cook directly over the vortex. No heat shield.
Backyard Smoke Gotcha...I'm not a weber guy but seen a lot of people use that. 😂
@@BartlowsBBQ i just did wings with the vortex this weekend. Along with videos on best way to light it for maximum heat.
It's super fun.
Backyard Smoke That sounds so good.
My father in law and I used them both side by side I did queso on the two and wings on the three with the slow roller. Granted on the 2 you see the dome filled with smoke but on the three you see an even layer of smoke coming up. From a purchasing stand point I wish I had spent the extra money on the three for the better cart, the slo roller, the kick ash basket, and the three tier grate system. That also with the slo roller I can’t fit my grate extender clearly
That sounds like a great cook doing smoked queso. On my list to do soon. Thanks for sharing your experience with your KJs with sloroller. I have had my classic II for 5 years and glad they came out with this accessory vs buying a whole new KJ. I have a kick ash basket in mine as well. Thanks for sharing!
Bartlow's BBQ is this the slo roller for the 3? I couldn’t find one for the 2. Also if you haven’t done the smoked queso you’re missing out! I recommend adding a tube of pork chorizo as well to Matt pittmans recipe and some extra green chili’s if you like spicy. Also do it in an aluminum baking pan it makes clean up so much easier
That's great advice on the smoked queso and for sure was going to follow Meat Church recipe. I can't do too spicy! This is the sloroller for classic 1, 2 and they have one for first generation big joe. I got mine on Atlanta Grilling Company. It's not on KJs website for sale.
Great video and info. I was thinking the same thing about the extender, I wanted to see if anyone was thinking the same thing. I think it may be a deal breaker for me, I usually smoke more than will fit on one rack. I should've went with the BJ ☹
@@mattmellon9970 Thank you so much and glad it was helpful. I think the sloroller is more valuable for those that got classic 1 or 2 before sloroller came out but don't want to spend money on a entire new grill. If money wasn't an issue, going bj3 or kj3 with all the upgrades is great.
The disadvantage I see is it takes up a lot of height space in the lid which limits what can be cooked. Might be a struggle when trying to cook a couple of chickens, turkey, roast, use a rib rack, etc. Not sure, but i doubt it can be used to make pizza, typically need 500f or better. Can those temps be obtained? Also can't use a collection pan to get meat juices to make gravy or do a wet smoke. I'm sure it has its place but I'm not sold. I think KJ needs to redesign their egg (taller lid) to use the slow roller effectively.
Thanks for the good review, I mean it! It's helped me decide that it's not worth the effort because it limits what can be cooked. It's just more stuff to clean and then I'd would need to pull out of storage when I could use it.
Thanks for watching. The newer kj models do have taller depth in base and lid. Clearance won't be an issue at all. This was a attempt for kj to address first and second generation owners desire to try it out. No doubt you loose capacity. However, you can still smoke brisket, pork butt, ribs, chicken ect. Just not the amount you would without in installed. In regards to pizza, you wouldn't need the sloroller as it's designed for the low n slow vs anything hotter than 500 as you mentioned. Appreciate you watching and glad it helped you determine a direction.
Update: Rotate your sloroller base so that the feet of the x-rack sit inside of those little slots on the sloroller. Made this correction. Thank you for watching, liking and subscribing!
Subscribe: th-cam.com/users/BartlowsBBQ
Bartlow's BBQ probably roast a chicken, do some wings, then pork roast followed by ribs...ultimately brisket. So happy this slo roller is now available for the classic II. Thanks for your page and video..
B Parker You are welcome. That sounds like a great line up of cooks. Look forward to hearing your thoughts & experience!
"I can't tell the difference" - I suspect your missus has nailed it here, and answered the "is it worth it" question at the same time! 😀
I think the big difference using one for two years now is longer cooks vs in this video was just a few hours. Overall, it's subjective to end user on what is worth it.
Great video, Scott! Do you know if the SloRoller will work in a BGE, or do I need to buy a KJ?
Hey Al, thank you so much. I'm not sure, I'll have to look into that and let you know. I'm a big Kamado Joe fan, I say, join Team Red! 😂
@@BartlowsBBQ IDK man - that would be like rooting for the Packers! (Go Bears!)
Eat More Vegans 😂 I feel ya! Da Bears..Da Bears...Da 🐻. I'm a bears fan as I lived in NW Chicago for 8 years before moving back to Oklahoma where I'm from. I know that rivalry real well!
Interesting watch. I really want to get a ceramic cooker.
Thank you so much. It's a great accessory and look forward to doing more long smokes on it. I think you would really like the ceramic egg. I'm totally sold. But, I do have a pitbarrel cooker I use a lot too!
Nice, i have both the junior and the classic 2. But not the slow roller
Stef Janssen Same here and love it! I'm totally enjoying the sloroller! Thanks for watching and stopping by!
Do the original grates that come with a Kamado Joe work with the slow roller or do they have to be purchased separately?
The grill grates work with the sloroller setup.
Wait a minute.. I thought that the SL was only compatible with the classic 3. But you are using it with a classic 2?
What did I miss?
And do you need to make any adjustments in your grill? For instance taking out any ceramic parts?
Thanks for watching. Yeah, so KJ came out with the sloroller for classic 3 and big joe 3 first but last fall added it as a stand alone accessory for the classic 1, 2 and big joe 1 & 2 users. You don't have to do anything with the ceramic parts but, you get a new cooking grid for the sloroller to sit on. However, I'm going to do another video where i test out the sloroller with existing divide & conquer grill with sloroller. You do loose space compared to the new models but that adjusted the hight of sloroller to fit old models yet get the benefit of it.
Great vid, question do you think that the way the slo roller rack sits up higher in the kamado, joe classic 2 do you think if you put a bigger cut like a brisket that the meat could touch the sides of the dome?
Thank you so much. Yeah, it for sure sits higher and only has like 4-5 inch clearance to top of dome. I have smoked brisket flat no problem with it. However, I'm experimenting with a smaller packer brisket for those exact reasons. I don't think a large packer will fit. I even tried to put rib rack to drip over brisket and rib rack won't fit unless you have the regular divide and conquer. It's been stellar on other items, like pork butt ect.
I have a KJ Classic 2 and I’m interested in the slo roller. I don’t have a KJ jr, so I am unclear if there is a heat deflector option for it. Question is - in this side by side was the KJ jr setup for indirect also? If not, it seems apples and oranges. Thanks
Hey Neal, thanks for watching! Great questions. Yes, joe junior has heat deflector plate with same style lump charcoal ect. I didn't have time to do both chuck roast on the classic and / or vacuum sealer to preserve it in the waiting. No doubt the sloroller heated up fast, produced even heat, and noticed faster cook on internal temp goal. I hope that helps and makes sense.
If I buy one of these slow rollers, would I still be able to use my Kamado Joe Cast Iron grates? Or does this slow roller not support the cast iron and I would have to use the stainless steel grates? I have a Big Joe 2.
You would only need a regular stainless steel grate when using the sloroller.
Love the dedication
Thank you!
So what’s the exact clearance difference up top in a Classic 1 or 2 with or without the SloRoller? Any other downsides to adding one? I know it’s not for high heat cooking. Never tasted a smoke ring, but if I could I’d fire up my offset lol. New KJ Classic 1 owner here. I couldn’t resist finally purchasing my first kamado at Lowe’s last week, catching the last one left on clearance. Not a dig on this channel but it seems like every KJ related TH-cam is some kind of KJ accessory commercial, so maybe I need to just search for Big Green Egg lol. Good comparison video!
Thank you so much for watching. It has about 5 1/2 inch clearance from the grate to the top of the dome doing a quick measuring. It has 1 inch clearance from sloroller to grate to fit drip pan on top of sloroller. Welcome to Team Red. It's such a fun grill. Yeah, I'm an ambassador for Kamado so I highlight a lot of the grills and accessories. Before I did that, I cooked with my classic 2 for years. It's my favorite grill.
@@BartlowsBBQ I have a 5” high removable secondary grate in my backyard offset that sometimes is too low for thick briskets and butts. So that measurement is exactly what I needed to know about the SlowRoller gizmo. I’m sure it does what they say and all….thanks a bunch!
That’s looks delicious 😋 and yummy 😋 👍👍👍❤️😍😍❤️yumm bbq
Thank you so much. It was a delicious comparison video! Thanks for watching!
Smoke rings are visual and don’t necessarily correlate to increased or decreased flavor.
I agree with you, it's more for looks for the regular backyard griller. It does show you the smoke point.
Great video! I love a good taste test!
Thank you, Sylvia! It was a fun one to put together!
So costco has these for 599 right now, the classic joe ii that is, at that price I may just jump on it.
That's awesome!
Can you share where I can find the slow roller for the classic II. Been searching for it for months?
Absolutely! Go to Atlanta Grilling Company to order online. Type in search bar and it will come up fast. This is specifically for classic 1, 2, and Big Joe option.
Bartlow's BBQ Thank you. To confirm....it will fit the classic II 18 Inch?
B Parker Yes, it will fit the classic II 18 inch. That is the model I'm using.
Bartlow's BBQ Thank you, thank you, thank you! Ordered!
Awesome, let me know what you think after the first cook. What are you thinking you'll cook first with it?
Great video! What is the diameter of the top of the sloroller? Would a 14” diameter drip pan fit without disrupting airflow?
Thank you so much. I do think a smokeware drip pan could fit. A regular foil pan won't fit. There is like 1 inch clearance. I plan on getting a smokeware 12" wide to try out!
It's about 12inch diameter after measuring.
@@BartlowsBBQ I appreciate the info!
@@bigchung5803 You are welcome
I’m also from Oklahoma. Where do you get your accessories?
Awesome, always great to connect with other Okies. If you are referring to Kamado Joe accessories I mainly get them on their website. A place in OKC sells them called Champion BBQ Supply!
Hi, did you convert a classic 2 into a no stand?
In this video, I had the classic 2 in a JJ George cedar cart. Yeah, I took it out of the standard metal cart it comes with!
Have you had any issues with sitting the joe on a flat stone without the feet?
Carlos Sanchez Great question. No, it's been solid with no heat issues to surrounding wood table. It sits flat and very stabilized without feet.
Great review video!!!
Thank you so much!
How much room do you lose with the sloroller seems like its quite a bit higher in the dome. Can you still smoke a turkey standing, a standing chicken or a pork butt
Thank you so much for watching. It has about 5 1/2 inch clearance from the grate to the top of the dome doing a quick measuring. The 5 kj rib rack fits with lid closed. I'm thinking a turkey standing would work fine. Pork butt no problem or brisket.
Very nice product riview 👍👍
Thank you so much! I was excited about doing this one!
Ahhh, so this doesn't give you a 3 tier C&C system compared to the classic III.
Thanks for the review!
Thank you for watching. Unfortunately, it doesn't as its configured for the classic 1 & 2 giving only so much space. You have about 5 1/2 inch clearance from cooking grate to top of dome.
@@BartlowsBBQ I forgot that KJC 1 & 2 we're physically smaller than the 3... another TH-camr pointed that out last week! Doh. I've seen a good deal on a 2 and I thought I could make it like a 3 with a charcoal basket and the edition of this (minus cart, metal shelves).
Thanks for the reply. *Subscribed*
Mark Fowler That makes sense and thanks for subscribing and watching. Appreciate the support & connection!
@@BartlowsBBQ Thank you very much for the review video! Very informative! After seeing your assembly, I was wondering about the clearance changes and how that would alter my cook options, especially for larger butts or brisket. As it is, a large brisket on my Classic 2 requires a rib rack or something to "bend" the brisket to fit initially. Once it shrinks, things are good and I can remove the rack. Still, the SloRoller intrigues me... might have to hold out for a 3 though, or just more of your own experiment videos with larger meats using the addon may convince me! Thanks again - SUBSCRIBED!
@Rob S Thanks for watching and connecting to the channel. Those are great questions and observations. From my initial measurement, there is 5 1/2 inch top clearance from grate to dome. The same grate that you use for D&C works on grate holder provided. I plan on doing a brisket video, whole chicken and ribs with slo roller with classic 1/2 to demonstrate, will it fit. Planning those out soon.
Joe is awesome but every accessory is pretty expensive, considering I got my classic 1 last week for $998NZS which would be about $600 US
Absolutely, fantastic grills. I understand the expense of accessories. I would cook on your kj for a bit to get used to it and then determine what you feel would be worth extra expense. I like soapstone & joetisserie.
Thanks for the comparison! Would the Divide and Conquer Rack still fit into the Classic 2 with the Slo Roller in, allowing for a low and a high grate position?
Hey Roberto, so it technically fits but the clearance is like 4 inches above. I'm not sure what you can fit on that setup as I haven't tried it. That might be a good experiment for me to do.
I have a classic II and no it doesn’t fit. It will scratch the ceramic
nice review! Great share!
Thank you so much!
Can you add the slow roller to the big joe 2?
@famousamos3577 Yes, they have one fir the Big Joe 1 & 2 in addition to Classic 1 & 2. Atlanta Grill Company & Kamado Joe both sale them online.
Love the video.
Thank you so much! I'm glad you liked it! Appreciate you watching & subscribing!
Will it work with the Classic 1?
@Richnmib Yes, it works with Classic 1, 2 and another version for Big Joe 1 & 2!
Great video like it 👍
Luna’s Bites Thank you so much. Appreciate you stopping by and hope you subscribe for more videos! Have a great weekend!
Could your wife not tell that the crunched up pan came from the Joe Junior and that, therefore, the one with the intact pan must've been from the SloRoller?
Honestly, she can care less about it and just humoring me doing these videos. She is awesome!
@@BartlowsBBQ Lol. I know the feeling.
I personally do not like this item. My 1st cook was a whole chicken. As my chicken began to cook my beautiful blue apple smelling smoke turned to a dark gray burnt smell as the juices began to hit the hot metal. I then cooked chicken wings and burnt them twice! Wings that usually take 45 min to 1 hr were done in 30 minutes. In my opinion it really isn't indirect cooking. I wonder if that metal plate adds a ton of radiant heat? Seems to me I got a slower indirect cook with the ceramic plates
Bummer on the chicken. Yeah, the first thing I noticed was how much quicker it cooked with the sloroller and needed to adjust. I don't mind a quicker cook as long as I'm at the temp I need and food is rendering the way it needs to. Although, I'm really enjoying the accessory after 4-5 months. The plate that sits on top does get burned and the drippings from the food hit it. I have been covering it in foil to address that.
great sir i like it
Thanks for watching!
You use the same background music as Guga. Good test. A little overcooked for my liking. I don't think its worth it.
The music is created by Jason Shaw and free for public use. The SloRoller isn't going to be for everyone but thanks for watching!
@@BartlowsBBQ The music comment was just an observation, nothing more. I don't see enough of an improvement in the methods to justify the cost. Thanks for pointing it out.
@Dean van der Merwe Yeah...I'm from Oklahoma and was looking for music that had that feel to it. What model Kamado Joe do you have? I just did a brisket & Ribs videos with SloRoller and was by far my best yet. You do loose space & reduction from grate to dome. That is the big bummer to me. But, I like getting new accessories that improve cooking without needing to purchase new models.
the smoke ring is base on the temperature of the meat when you put in the Kamado or any smoker, not the smoker . You can learn all about smoke rings from Aronn Franklin, he will break it down for you.
Thanks for watching and I have watched Aaron Franklin and taken his Master class. A lot of great Pit Masters and different perspectives. Temp is a factor for sure but there are a lot of variables that help produce it and make it more define. The smoke ring is an interaction between a pink protein in meat named myoglobin with the gases nitric oxide (NO) and carbon monoxide (CO) from charcoal / heat. Then breaks down after exposure to the heat.
A lot of great articles on this too. We are all on a bbq journey and love learning. Appreciate the input.
I do appreciate you watching and commenting. Love bbq and connecting with others. Do you have a Kamado Joe?
@@BartlowsBBQ
Thanks for writing back. I so want to goto Texas and goto Franklin's restaurant for sure !!! The other day my wife actually said she would like to goto Texas, little dose she know I want check that off my bucket list, hopefully after this China virus is done !
cheers Pal !
@@brad4527 Absolutely, would love to visit Franklin's and a few other bbq joints in Austin too! Cheers, great to connect!
Nice friend nice view 🧡🧡💚💚
Thank you for watching!
Nice review man! Definitely been interested in the slo roller. Sub from me, cheers! 🍺👍
Thank you so much! I'm enjoying the Sloroller so far! Do you have a classic 1 or 2? Thanks for checking out the channel!
@@BartlowsBBQ Actually neither haha! I don't quite have space for another grill yet. I've seen the slo roller around though and I love seeing it closer.
Lots of “UHS” in your presentation Dude… edit, edit, & edit. Had to bail at the 7:00 min mark.
Thanks for watching! One of my earlier videos before I got more serious about doing this youtube thing. It’s a hobby now but a more serious side hustle. Aren’t you grateful we all can always get better, true in personal life and professional life.
The “Sous Vide Everything” loop behind the narration was really distracting. I think future videos could do without the sound track.
Thank you for the feedback and appreciate you watching. Most of my newer videos I have cut music unless it's a cooking scene with no narration. Thanks for the support!
New supporter here. Over 35 years ago my mom had a huge kamado cooker. We had some of the best meals ever from that pot. If there is something that can even improve on that, I'm all for it. Thanks for sharing this. I invite you to check out my vanlife cooking channel if you like.
Thank you so much for watching. That is so cool to hear about the huge kamado cooker in your family. I have seen some of those and they look so cool! I'll check out your channel!
@@BartlowsBBQ 👍
why the hell would put meat in liquid????
It's braising the meat especially being a smaller chuck roast and cooking at higher temp. I wanted to give it the best opportunity for being tender. A lot of good smoke braising recipes out there. Thanks for watching.
looks like the sloroller takes up a lot of cooking space on the Classic 2... I think i'll pass....
It's obviously going to take up more space with about 5 1/2 inches of clearance. The nice thing is you have flexibility to use it or not depending how much or large of meat you are cooking. I love this stuff, and enjoy trying new things. 😂
Hey Scott and Brooke nice job. Brooke my wife likes a little fat too. That’s why she married me😂
Thank you so much! Now, that is too funny! Appreciate you watching my friend!
Nice 👌🌻💐💖💙💞👍
Thank you so much and appreciate you watching!
I stopped watching this when he said it was a first cook. That's a waste of my time -- what IS worth my time is a video after a LOT of experience. Thumbs down.
Thanks Jim. I did this video right when the product got out so others can see how it works. But great idea on doing another review video after a few years of using it.
Made in Japan ⁉︎
That’s why KAMADO means Japanese word.
Thanks for watching!
BLAH BLAH BLAH
Thanks for watching!
That's not an egg 🤦🏼
It’s a Kamado Joe which is a ceramic egg.
@BartlowsBBQ nope, that's only what YOU call it. Do me a favor and just Google "ceramic egg". You'll get hundreds of pictures of little shiny trinkets that sit upon a shelf. Only one ceramic grill company calls theirs an "egg" and it's not red I can tell you that!
@@detroyt232323 Thanks for watching and enjoyed our conversation. Which Kamado Joe do you have?
@BartlowsBBQ just please stop calling them "eggs" because they aren't. Thanks.
I have the Big Joe iii with every accessory under the sun. Just got it Saturday. Gonna be a fun Summer!!! 🔥🍖💨
@detroyt232323 I call them Kamado Joes and whatever model they are. What model do you have?
meh...
Thanks for watching!