Great video, James! I also prefer the manual over automatic, but this still has its advantages for unsupervised or overnight cooks. I do like that it can be used both ways. Kind of hoping they release a Konnected Big Joe
I like that you kept in the video the part where you believed it needed to be cooked longer. It shows you can make mistakes and what to do when it happens. So my brisket was the same way as yours was just now. I couldn't find any info on what I could do differently, but how do I know. Thanks for all the information, man!
i grow tired of the channel where everything is amazing, perfect no issues etc. thats not a realistic representation of live fire cooking ... at least not for me lol. this one needed another 20-30 min for the flat to be right
I agree, great job, that’s very honest but most of all that’s how the viewers can grow too. I could recognize the look of a liiittle underdone brisket from the relaxation of the slice but I have done my share of briskets, this is all “free experience” for those who hadn’t.
@SmokingDadBBQ Well said James! I always found that in my early years of cooking brisket it would taste better after I reheated it if I didn't cook it long enough even though it passed the butter / peanut butter test , I love that new term!! be good James! cheers from NJ . Brad.
As usual another great video. I loved the part how you showed how to manipulate that brisket to fit on my series’s 2, I really appreciate your honest mistakes and review. I can’t wait to make a brisket.Thanks again James.
I have a theory that Canadian briskets (or at least the ones we're buying) have a much larger chunk of seam fat between the point and flat than US briskets. Any thoughts on that?
First I want to say love all your videos. You've been awesome and incredibly informative. I'm searching for my first real smoker. I keep leaning towards traeger but I figured I'd give this video a look. The one thing that lost me with this latest Joe incarnation is if you've got a wrestle with wood chunks and such to get your meat to fit on the grill It's just too much of a dance. I'd rather concentrate on getting the meat where it needs to be (trimming)temperature and then let the grill do the rest. I was thinking about doing an offset but I'm not big on fire management. Anyway for the Kamado Joe folks having to wrestle with all these features kind of takes the joy out of the cook. Keep up the good work my friend thank you
Different strokes for different folks... I see how this fits into the niche of a better pellet grill. I like tending the fire and the flexibility of the better Divide and Conquer and the SloRoller.
Great video and super informative! I'd be interested in what other features this Konnected Joe can do too. Would love to see how it handles a pizza with the DoJoe!
Fantastic to see the brisket cook on the new Connected Joe, one thing I thought was why not have wireless meat probe seems a bit backwards with all the other features. Great cook as always thanks for sharing Cheers.
Really interesting! It’s a cool concept and probably will sell well especially to folks that are more casual BBQers. But seems like you can pretty reliably control manually and if you really want the auto temp control an aftermarket temp controller does pretty much the same thing as this does, except you can put it inside in a dry space when not in use.
Just found your channel and appreciate the information you give. I owned Webers for 5 decades after Dad owned before me. Now have the Weber Summit Charcoal (now called Kamado) and like a lot. Konnected Joe has my attention for better taste. Questions: 1. Why doesn't the Konnected have the SloRoller? 2. Is it needed? 3. Classic III is $1999 at Home Depot. Konnected is $1699. Which one? Thanks again for your lessons.
The sky is the limit on these things. It’s great having a safety net for new grillera too. Maybe we call this fire making computer the Sky-net? What could possibly go wrong?! But seriously when computer guys get together with grill guys and push the industry, we all benefit. I wouldn’t have imagined a meater, but some computer guy did and I’m really grateful. I’ll keep my BJ1, but I’ll also enthusiastically recommend this new addition to more techie oriented friends. No threats here, just more sharing the joy of kamado cooking with family and friends!
Very interesting video. I agree that it's just fun to have control of the cook and "play" with the fire if needed. As well, I'm sure that sucker ain't cheap!
I think putting a connected joe head to head with a tregger would show just how good of a product this is. It eats through charcoal, but that Smokey flavor is worth it. Also since you have the extra air flow from fan wouldn't a single indirect cook be better for fuel efficiency?
I'm following this closely because I still have the classic 1. I maybe in the market but I do love doing it manually. So for me just cooking what you want will let me know if I get this one or just keep what I already have. As always keep up the informative work. The non connected Joe still works for me.
Ignore my brisket request I just left on your unboxing video lol!! Another very solid video and I love the idea of injecting tallow…can’t wait to try on my offset
Wow, I won't let my wife see this or she will be doing the smoking and grilling! I use a fire controller for my overnight brisket cooks were I don't wrap, so I guess that is sorta like a Konnected Joe. I do think letting the fire burn down is a lot better than the fire burning up. I be keeping my Green Egg. I would like to see more offset cooks vs pizza oven tastes tests. I can only get one more toy because of room in my backyard and I thinking the pizza oven would be the right size vs the offsite that cooks a whole lot more meat at once.
Of course, it’s more salty with the industrial rub, as salt is the cheapest ingredient. 😉. I am mixing my own rub 90% of the time, only when I am doing a fast grilling, I will use a rub out of the box. It’s good to hear, that I still can use my old big joe. Thx for your test👍.
I am glad to have just purchased the analog Big Joe III 😀 And btw. Great content from what I learned a lot here. Thank you and please go ahead! Cheers from Germany
Iffy about this one. The temp control is a great idea. Loosing the 4 inches of height is a horrible idea. With the extra height you can use the joe as a barrel cooker or a tandoori where u can hang meat . Classic 3 is where I'm at.
Team manual, here. The process is the fun. Having said that...autopilot can be very useful. Many is the time we've got simple little cooks (short ribs, chicken and what not) that I'm feeling, "Ugh, I don't have the energy today to do the process." and we end up crock-pot, baking or grilling. I love my Classic 2, but spending two hours to make hamburgers doesn't really do it for me so I really see a market for this machine. I think the long haul will be the determining factor; how long does the auto-fire work, does the hardware hold up, is the software upgradeable, how easy is it to go manual and will it work as well. I mean if after everything electric breaks and all you're left with is a manual Classic 2, you're not really losing anything.
Thanks for the video James! Always enjoy the great content you provide for us! Personally, I don't really see the value in this KJ grill. Too much automation is just more to break down. The manual warns not to expose to rain or moisture. It also warns about using it inside a garage or even an outdoor structure like a gazebo. A grill belongs outside. What do you do if you're in the middle of a 12 hour brisket smoke and it starts to rain? I don't care for the automatic charcoal igniter. It means the grill requires more electricity to heat up the igniter coil. I don't have access to an outdoor outlet on my patio so when I use the rotisserie or I use the iKamand controller (which I can disconnect when I'm not using it so it is not subject to the weather). I have a portable power station that is sufficient to power either of those for several hours. What happens with this grill when the igniter coil dies or the Fan dies? How would you get warranty service? Will a KJ tech come out and fix it or do I need to disassemble the electronics and replace parts myself? I'll stick with the Grill Gun to ignite my charcoal. I don't like the fact that KJ based this grill off of the smaller Series II and not the Series III. I love my Slow Roller and wouldn't want to be without it. KJ missed the mark with their Pellet Grill, I feel like they did it again with this automated Grill. I love my KJ Classic III and wouldn't trade it for any other grill, but KJ does not need to try and be all things to all people. I hope the company is not headed in the wrong direction. Thanks again for your video!
I'd love to see a comparison in time to temp for a hot cook. I love my Big Joe 3, but sometimes I want something that heats up faster for my hot and fast cooks like burgers, but still has the flavor I get from charcoal.
The forced airflow from the fan causes the appearance of leaking.. I see that with the fireboard. The fan on this system must be quite powerful. I don't think you have a problem...
When I saw one in the local HD my 1st reaction was ‘that’s just wrong’. After seeing your prerelease video I paid attention to the price - $1700 bowled me over and it’s so small under the dome.
Great video. It seemed having the element at the bottom meant you have more coals coming through the ash draw and could easily continue to add chunks through out the cook
Hi James, great content as usual! I use a Fireboard controller and fan for peace of mind with overnight cooks and on start up, my Joe looks like Snoop, Cheech AND Chong are hanging out inside it. The smoke leakage at the mesh gasket (and draft door, and cap) is pretty normal when the fan is running full out to gain temperature. Then it goes away once it stabilizes.
Very cool smoker, but part of the fun with the Kamado's, at least for me, is building up/maintaining the fire "manually" on a long brisket/butt smoke, it just gives me a sense of accomplishment, lol...Besides, my Big Joe III, Large Green Egg and Joe Jr. are so efficient and maintain stabile temps so well they're practically self-regulating anyway and once dialed in are basically "set and forget" even on very long 14-20 hour smokes when using the Joe III and Egg. I now rarely even use my Yoder YS480s pellet smoker anymore because of this (which was my "first" serious smoker) unless I'm in a hurry-or just feeling lazy AF that day.😂
@Smoking Dad BBQ cheers, not sure exactly wot u mean but I dnt have one yet, lol. Been waiting for this to come out so will be getting one when they arrive in Britain 👍
Another great video! Thanks to your tips and tricks I was finally able to get a very nice bark and smoke ring on short ribs on a Big Green Egg that I got last month. I used double deflectors and about half as much charcoal as I usually use. I agree I enjoy building the fire and tending to the grill as much as the final product. I have the Spider Grills Venom on my Weber Kettle and it works great for set it and forget it. I use it occasionally but usually go with a manual cook even on the kettle. Thanks for what you do!
Figured I’d share, iv recently been just leaving my grid over my hot coals while the fire gets going and my joe heats up, burns all the crap off it and I got a clean grid ready to go.
Another great video James. For some reason I found the process to be as much work as a standard KJ. The analog connection to the cook is what makes cooking with charcoal so fascinating. Save the PIDs for gas grills. Side question. Where do you get your cotton gloves that go under the nitrile gloves and how many sizes do you need to go up to cover the cotton gloves comfortably?
Another great video. Thanks so much. 2 questions: (1) how long was total smoke cook time? (2) how do you best clean those pins with the drippings--it’s been a real pain for me.
I speak in humbleness here. I still watch James but I gave up on my Kamado Joe. Higher temp cooks like chicken and steak sear was top notch. But low n slow it never turned out and smelled like chemicals. I went through prob 10 bad briskets. Best were hot n fast but even then the heat on the bottom was too much. I personally feel you need real good air movement like an offset. Nothing compares to live fire CLEAN smoke but that another discussion. I can make a great brisket on a cheap weber kettle in direct. I also ONLY GO 190-194 tops, I base on bark/fat render. Tallow wrap at rest, only wrap at rest. Found a Ninja toaster oven goes down to 145 on reheat feature and I rest overnight minimum period. Back to the kamado I just think the fire is too choked for healthy operation. Barely open exit damper, never, that should always be wide open IMO.
lol i do use a meat probe but thats about where i draw the line for tech on things. ive replace pellet grill augers, control boards, heating elements etc. so i am a little skeptical of the extra electronics and moving parts in grills over the long haul ... but recognize thats my bias
Team manual of course. I like knowing that there are no igniters or electronics to die on me on an otherwise perfect grill. As for future videos, I would love to see if the connected Joe can perform as a weeknight warrior doing fast grills such as burgers,hotdogs,Drumsticks. The jr has been the solid winner for weeknight Cooks, would the connected joe compete?
Great demo for the product. I take it you did not have a SloRoller for this size handy? One suggestion, you may want to salt the tallow, and cut down on the amoint of salt rub for brining accordingly, in order to allow for better salt distribution. I prefer my briskets a bit salty such as at Franklin's BBQ, balacing the salt by injection helps. Looking forwards for your rub comparison video.
i did but since the basket is gone there is no way to do double indirect on this grill with the sloroller like there is on the series 1/2 so i opted for my water pan and stones as i though the advantages of those two would out weigh the sloroller alone good point on the tallow, will take note of that
This sort of thing sort of gadget is for the people who would rather go to a friends house for bbq then actually do it themselves. For those of us who follow your channel, bbq is a hobby and an act of love, and would take on the challange of learning any kind or hands on pit to help us produce the best end product. One thing Al mentioned the thing isn't weather proof, and unless you live in the desert this could be an issue.
I am also uncertain about the IPX4 water resistance rating that it has ... I have had some crazy weather blow in on me doing long cooks I didn't know was coming and then leave as fast as it came. To make things worse, the appeal of grills like this is that you don't need to be close tending your fire, so the chance that i am further away and not able to intervene is higher I suspect the manual / lawyers are being overly cautious ... reading sites like this www.audioreputation.com/ipx4/ makes it seem like this rating is designed for outdoor equipment to survive rain
@SmokingDadBBQ I don't think I would trust that rating in one of our summer rain storms. At the very least you should plug it into a GFI plug, it may trip fast enough to save the system.
Hi James, great video. I have a Konnected Joe purely because I have a young family so it is a way of being able to do low n slow while also enjoying family life. Did you ever hear back from KJ on the smoke coming out at the start when the KJ is heating up? Also, any updated views on if the wood is better at the bottom (as per this vid) or not? Final question, when I set up my Konnected Joe and get it to temp but then open to put the meat in, the temp drops so the fan kicks in. This has been then creating some white smoke for me, is that an issue do you think? Many many thanks in advance
I bet the leaks were because you had the top vent (brakes) on too much causing higher pressure inside. Doing that will make the fan have to work harder as well which is no good for components. My comments come from the physics of what’s going on not though experience so I’m not saying you are doing it wrong. Enjoying your videos, keep up the good work.
Great video, James! (as always)! I would like to see a head-to-head comparison between the Konnected Joe and the Classic 3 with iKammand (that’s what I have.) Wishing you well from sunny California.. Steve
@@SmokingDadBBQ BTW, James, looking through your “replies” to all the comments, I see the same “Text me - You won a prize” offer. It looks like someone hacked your channel.
Great video! I got the Konnected Joe as well. I noticed the temperature on the dome thermometer is different from the temperature on the electronic panel/app. 70 degrees colder on the dome thermometer than at the panel. I have a meater probe and the ambient temp on the meater app is even lower. Any thoughts? Not sure which one to trust. Thanks.
Another great video James! In the past, you have emphasized allowing the smoke wood to burn past the "white smoke" stage to get the preferred "blue" smoke. Adding wood chunks using the ash tool bypasses this step. You're OK with this?
Check out this article - amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/science-of-wood-and-smoke/ The smoke goes up and passes through active fire which helps clean up the quality
Great video! I think that when talking about the Goldees rub being a little saltier than normal it's important to think about their rest method. They pour tallow over the finished product and wrap in foil so they specifically designed it to be saltier for when the tallow weakens it. Love the channel keep up the good work!
First I love them trying to innovate. That said the more I see these the more I think adding an external controller (if control is why you want connected) to a series 3 is a better move. Interested in the cleaning process. Things I have seen that make sense is the konnected paired with their accessories like the griddle. Final question-do you have a meat grinder looking for recommendations-leaning LEM
nice video gain James, i am already a fan of this one. I am just going to wait maybe the will bring this out in a bigger size soon. Did you here anything about that?
Fingers crossed! All my accessories are this size... i would be tempted to keep that one as i could replace my big joe 1 with it and use my current gear
Great Video! Do you know if we can store the grill outside during winter months. I live in Saskatchewan, we get a lot of snow, but don't have enough space to move this grill inside. I am worried that with all the electronic components, it might not do well in the rain or the snow.
I understand the connect is to meet the needs of Traeger half witts mellenials. But what fun is that!? Most of us will stick with the Original because we actually enjoying bbqing.
Also what about the fan? Assist does it actually help with more convection, since we need more convection like a offset, to help the bark ,but doesn’t look like it helped from your cook, could it be too much moisture from water pan,??
So I know you once did a stresstest to see what the ceramic can take. As the KJ in general can take high temps, could you try to do a double indirect Picanha for example on a fully wood fired Konnected Joe?
@@SmokingDadBBQ haha, thanks, but I want to know how the konnected joe works with wood only as it's fan driven and therefore gets enough oxygen so it wont produce dirty smoke.
Very interesting! I'm not in the market for a new Kamado but enjoyed the review nevertheless. I tried your double indirect on my KJ3 and completely emptied the charcoal basket on a 9 hour brisket cook using iKammand. Brisket was good, so all is ok but if it had been a little bigger I'd have been in trouble! I also found that the KJ thermometer (calibrated w/boiling water compensated for 3000 feet altitude) read much lower than the Meater probe and wired iKammand probe. I cannot figure out why. The foil boat made a world of difference on the bark compared to wrapping with parchment paper! Before I'd always had a big Costco pan of water sitting on the top of the slo-roller but this time with the double indirect there was no place for water so I did a water spray at 2 hours and about every hour afterwards. I know you prefer to make your own rub, but if you're trying rubs out, have you tried McCormick's Montreal Steak rub? It does a nice job on brisket and tri tip too! I really appreciate you sharing all that you've learned as it is helping me to try new things (your sear sauce for steaks was a hit!). Thanks!
I use crossborderpickups.ca which gives me a us address to ship to and they bring it over. You can then either pick it up or have them ship it to your house
Great video James! Do you think having the probe in the back might cause a few issues for those who have to recalibrate due to those tough winters? It looks like it's connected to a wire so I'm unsure if this will cause an issue long term when cooking.
Thanks for the video! Just bought a Konnected Joe & am unable to maintain temp in Auto Mode. Nothing in the owner’s manual about this and nothing else I can find online. Any tips or tricks for fixing the issue? I’m trying to BBQ at 325, but in auto it blew right past that tempt and is at 465. Tried numerous methods to bring it down, but no such luck
S.D., have you ever mentioned who built/builds your cabinet/tables that hold the Joe's (sans legs)? Would love to buy one, or at least get the plans! Thanks!
After my experience with the iKamand (and your glowing review), I am highly skeptical of this new attempt to automate the KJ. That was one of the most buggy, unreliable accessories I have ever tried. And I was surprised that, unless I missed it, you never walked back your great review of it given the widespread consensus of the quality of the product. Hopefully, for those who are looking for a more stress-free way to cook, this attempt is better.
I don’t expect you to have seen every video I have done. I did a head to head with the ikammand and was able to maintain temps better myself than it could in one video and included it in my waste of money accessories video I don’t like fans in general and I recognize some have had wildly different experiences with theirs than mine which still to this day works fine even though I gave it to a friend since just don’t use it / like it
It would be interesting to see your views on the points raised by Eat More Vegans in terms of using an older style Kamado with tools like the ikamand v built in electronics as he can only do a theoretical comparison
i have said many times in topics like KJ vs. Traeger that for a few hundred $$ you can add a fan and get the same utility on the KJ and have a better grill. Some fans are even battery redundant so if the power goes out overnight your cook doesn't stop and some controllers are also waterproof. The grill has an IPX4 water rating so not sure what/how much rain is fine vs a problem.... for me, my bias is to stick with the old model that will last a lifetime and add electronics too it if you wish vs. buying an integrated unit that lives and dies with the control board but, as much as i repeat that... i know people in my circle that will not buy a grill and add a fan. they want the 100% integration from the manufacturer ... honestly they probably want less steps so things like the basket, sloroller just make it seem more scary/complicated so in a business sense i understand what KJ made this and who they made it for. For that group its a good solution albeit i am not said people
Thx James. So, if sloroller were added like modified use in jr, would it = best of all worlds? Play/fiddle when we want or set and forget when we want?
I’m betting property values in James’ neighbourhood increase (drastically!!) the closer you live to his backyard…..😅👍🏼
Great video, James! I also prefer the manual over automatic, but this still has its advantages for unsupervised or overnight cooks. I do like that it can be used both ways. Kind of hoping they release a Konnected Big Joe
I like that you kept in the video the part where you believed it needed to be cooked longer. It shows you can make mistakes and what to do when it happens. So my brisket was the same way as yours was just now. I couldn't find any info on what I could do differently, but how do I know. Thanks for all the information, man!
i grow tired of the channel where everything is amazing, perfect no issues etc. thats not a realistic representation of live fire cooking ... at least not for me lol. this one needed another 20-30 min for the flat to be right
I agree, great job, that’s very honest but most of all that’s how the viewers can grow too.
I could recognize the look of a liiittle underdone brisket from the relaxation of the slice but I have done my share of briskets, this is all “free experience” for those who hadn’t.
@SmokingDadBBQ Well said James!
I always found that in my early years of cooking brisket it would taste better after I reheated it if I didn't cook it long enough even though it passed the butter / peanut butter test , I love that new term!!
be good James!
cheers from NJ .
Brad.
Truly a labor of love. I love rendering bacon and using its grease to cook in things like pie crusts and frying . I Never tried the beef talo before .
Nice job James. I'm glad you had a clear sunny day to make that brisket! 😂😂😂
Thanks for the tips!! Time to try this on my Kamado Konnect
As usual another great video. I loved the part how you showed how to manipulate that brisket to fit on my series’s 2, I really appreciate your honest mistakes and review. I can’t wait to make a brisket.Thanks again James.
Amazing James! Looks super easy! I love how all this new technology is making life easier.
I have a theory that Canadian briskets (or at least the ones we're buying) have a much larger chunk of seam fat between the point and flat than US briskets. Any thoughts on that?
First I want to say love all your videos. You've been awesome and incredibly informative. I'm searching for my first real smoker. I keep leaning towards traeger but I figured I'd give this video a look. The one thing that lost me with this latest Joe incarnation is if you've got a wrestle with wood chunks and such to get your meat to fit on the grill It's just too much of a dance. I'd rather concentrate on getting the meat where it needs to be (trimming)temperature and then let the grill do the rest. I was thinking about doing an offset but I'm not big on fire management. Anyway for the Kamado Joe folks having to wrestle with all these features kind of takes the joy out of the cook. Keep up the good work my friend thank you
Different strokes for different folks... I see how this fits into the niche of a better pellet grill. I like tending the fire and the flexibility of the better Divide and Conquer and the SloRoller.
Me too. I get we are not the target audience here so the things I place value in will be different
Don’t be worried James, this was great!
Haha thanks captain
Great video and super informative! I'd be interested in what other features this Konnected Joe can do too. Would love to see how it handles a pizza with the DoJoe!
Fantastic to see the brisket cook on the new Connected Joe, one thing I thought was why not have wireless meat probe seems a bit backwards with all the other features. Great cook as always thanks for sharing Cheers.
Really interesting! It’s a cool concept and probably will sell well especially to folks that are more casual BBQers. But seems like you can pretty reliably control manually and if you really want the auto temp control an aftermarket temp controller does pretty much the same thing as this does, except you can put it inside in a dry space when not in use.
Just found your channel and appreciate the information you give. I owned Webers for 5 decades after Dad owned before me. Now have the Weber Summit Charcoal (now called Kamado) and like a lot. Konnected Joe has my attention for better taste. Questions: 1. Why doesn't the Konnected have the SloRoller? 2. Is it needed? 3. Classic III is $1999 at Home Depot. Konnected is $1699. Which one? Thanks again for your lessons.
I'll stay with my manual kamado. I love the process and not only the food. 🙂
Ditto
The sky is the limit on these things. It’s great having a safety net for new grillera too. Maybe we call this fire making computer the Sky-net? What could possibly go wrong?! But seriously when computer guys get together with grill guys and push the industry, we all benefit. I wouldn’t have imagined a meater, but some computer guy did and I’m really grateful. I’ll keep my BJ1, but I’ll also enthusiastically recommend this new addition to more techie oriented friends. No threats here, just more sharing the joy of kamado cooking with family and friends!
Well said
Good stuff James, glad to see you aren't quite out of a job yet! 🍻
You and me both!
I’m so excited to get my Joe fired up again for grilling season!.. brisket first!😊
Sounds like an honest review. I’m in the same boat, keep the electronics out for me. Good for some though.
Very interesting video. I agree that it's just fun to have control of the cook and "play" with the fire if needed. As well, I'm sure that sucker ain't cheap!
I think putting a connected joe head to head with a tregger would show just how good of a product this is. It eats through charcoal, but that Smokey flavor is worth it.
Also since you have the extra air flow from fan wouldn't a single indirect cook be better for fuel efficiency?
I always find your videos informative. Thank you.
I'm thinking of getting this. Been watching this channel since the first days, the production value is good!
Thanks for the long time support
I'm following this closely because I still have the classic 1. I maybe in the market but I do love doing it manually. So for me just cooking what you want will let me know if I get this one or just keep what I already have. As always keep up the informative work. The non connected Joe still works for me.
I’d add a fan to your classic if you want that functionality
Nice review! Cant wait to see the rub comparison video. Always looking for another favorite!
Thanks
Ignore my brisket request I just left on your unboxing video lol!! Another very solid video and I love the idea of injecting tallow…can’t wait to try on my offset
Haha no worries
Excellent video. Nothing wrong being on autopilot once in a while. Looks like it was a successful cooking
Wow, I won't let my wife see this or she will be doing the smoking and grilling! I use a fire controller for my overnight brisket cooks were I don't wrap, so I guess that is sorta like a Konnected Joe. I do think letting the fire burn down is a lot better than the fire burning up. I be keeping my Green Egg. I would like to see more offset cooks vs pizza oven tastes tests. I can only get one more toy because of room in my backyard and I thinking the pizza oven would be the right size vs the offsite that cooks a whole lot more meat at once.
Pizza with the dojoe. I upgraded to big joe III from a black classic and love the size now.
Of course, it’s more salty with the industrial rub, as salt is the cheapest ingredient. 😉. I am mixing my own rub 90% of the time, only when I am doing a fast grilling, I will use a rub out of the box.
It’s good to hear, that I still can use my old big joe. Thx for your test👍.
I am glad to have just purchased the analog Big Joe III 😀
And btw. Great content from what I learned a lot here. Thank you and please go ahead!
Cheers from Germany
Good choice! thats my personal preference too
Iffy about this one. The temp control is a great idea. Loosing the 4 inches of height is a horrible idea. With the extra height you can use the joe as a barrel cooker or a tandoori where u can hang meat . Classic 3 is where I'm at.
I will most definitely keep my manual....
me too
Team manual, here. The process is the fun. Having said that...autopilot can be very useful. Many is the time we've got simple little cooks (short ribs, chicken and what not) that I'm feeling, "Ugh, I don't have the energy today to do the process." and we end up crock-pot, baking or grilling. I love my Classic 2, but spending two hours to make hamburgers doesn't really do it for me so I really see a market for this machine.
I think the long haul will be the determining factor; how long does the auto-fire work, does the hardware hold up, is the software upgradeable, how easy is it to go manual and will it work as well. I mean if after everything electric breaks and all you're left with is a manual Classic 2, you're not really losing anything.
That would be frustrating though as it’s supposed to be there
Great video as usual. Think I will stick with my classic 2. Like the hands on.
Great review James! Brisket looked great!
Thanks Scott
Great video, would love to see comparison with the iKamand
Noted!
Thanks for the video James! Always enjoy the great content you provide for us! Personally, I don't really see the value in this KJ grill. Too much automation is just more to break down. The manual warns not to expose to rain or moisture. It also warns about using it inside a garage or even an outdoor structure like a gazebo. A grill belongs outside. What do you do if you're in the middle of a 12 hour brisket smoke and it starts to rain? I don't care for the automatic charcoal igniter. It means the grill requires more electricity to heat up the igniter coil. I don't have access to an outdoor outlet on my patio so when I use the rotisserie or I use the iKamand controller (which I can disconnect when I'm not using it so it is not subject to the weather). I have a portable power station that is sufficient to power either of those for several hours. What happens with this grill when the igniter coil dies or the Fan dies? How would you get warranty service? Will a KJ tech come out and fix it or do I need to disassemble the electronics and replace parts myself? I'll stick with the Grill Gun to ignite my charcoal. I don't like the fact that KJ based this grill off of the smaller Series II and not the Series III. I love my Slow Roller and wouldn't want to be without it. KJ missed the mark with their Pellet Grill, I feel like they did it again with this automated Grill. I love my KJ Classic III and wouldn't trade it for any other grill, but KJ does not need to try and be all things to all people. I hope the company is not headed in the wrong direction. Thanks again for your video!
FAKE!!! I'VE REPORTED YOU.
report scam accounts using my photo (account name is not smokingdadbbq) ... i have done the same and blocked
Thanks, agree on the issues extra components has vs. manual mode
I'd love to see a comparison in time to temp for a hot cook. I love my Big Joe 3, but sometimes I want something that heats up faster for my hot and fast cooks like burgers, but still has the flavor I get from charcoal.
The forced airflow from the fan causes the appearance of leaking.. I see that with the fireboard. The fan on this system must be quite powerful. I don't think you have a problem...
Thanks John. It did go away after the temp settled in
When I saw one in the local HD my 1st reaction was ‘that’s just wrong’. After seeing your prerelease video I paid attention to the price - $1700 bowled me over and it’s so small under the dome.
$$$$$
I’m lacking tech savvy and didn’t know what to do with your reply
Great video. It seemed having the element at the bottom meant you have more coals coming through the ash draw and could easily continue to add chunks through out the cook
This was dropping more hot coals than normal for sure
Hi James, great content as usual! I use a Fireboard controller and fan for peace of mind with overnight cooks and on start up, my Joe looks like Snoop, Cheech AND Chong are hanging out inside it. The smoke leakage at the mesh gasket (and draft door, and cap) is pretty normal when the fan is running full out to gain temperature. Then it goes away once it stabilizes.
I saw it go down here too later on
Very cool smoker, but part of the fun with the Kamado's, at least for me, is building up/maintaining the fire "manually" on a long brisket/butt smoke, it just gives me a sense of accomplishment, lol...Besides, my Big Joe III, Large Green Egg and Joe Jr. are so efficient and maintain stabile temps so well they're practically self-regulating anyway and once dialed in are basically "set and forget" even on very long 14-20 hour smokes when using the Joe III and Egg. I now rarely even use my Yoder YS480s pellet smoker anymore because of this (which was my "first" serious smoker) unless I'm in a hurry-or just feeling lazy AF that day.😂
Agreed
Nice video! So hungry now. What did KJ say about the lost smoke?
All the classic joe accessories fit the new one so can use the slow roller & double indirect method
Yes all classic fit. But don’t think I can do sloroller double indirect as there is no charcoal basket for the deflectors to sit in
@Smoking Dad BBQ cheers, not sure exactly wot u mean but I dnt have one yet, lol. Been waiting for this to come out so will be getting one when they arrive in Britain 👍
I will be really interested in any future cooks u do on this grill as I want one
Great video. Would love to see a Woodwind Pro vs Kamado Joe video.
Another great video! Thanks to your tips and tricks I was finally able to get a very nice bark and smoke ring on short ribs on a Big Green Egg that I got last month. I used double deflectors and about half as much charcoal as I usually use. I agree I enjoy building the fire and tending to the grill as much as the final product. I have the Spider Grills Venom on my Weber Kettle and it works great for set it and forget it. I use it occasionally but usually go with a manual cook even on the kettle. Thanks for what you do!
Thanks
Figured I’d share, iv recently been just leaving my grid over my hot coals while the fire gets going and my joe heats up, burns all the crap off it and I got a clean grid ready to go.
Right on
Another great video James. For some reason I found the process to be as much work as a standard KJ. The analog connection to the cook is what makes cooking with charcoal so fascinating. Save the PIDs for gas grills.
Side question. Where do you get your cotton gloves that go under the nitrile gloves and how many sizes do you need to go up to cover the cotton gloves comfortably?
Yep, I'm with you James, keep it manual.
100%
Another great video. Thanks so much. 2 questions: (1) how long was total smoke cook time? (2) how do you best clean those pins with the drippings--it’s been a real pain for me.
I speak in humbleness here. I still watch James but I gave up on my Kamado Joe. Higher temp cooks like chicken and steak sear was top notch. But low n slow it never turned out and smelled like chemicals. I went through prob 10 bad briskets. Best were hot n fast but even then the heat on the bottom was too much. I personally feel you need real good air movement like an offset. Nothing compares to live fire CLEAN smoke but that another discussion. I can make a great brisket on a cheap weber kettle in direct. I also ONLY GO 190-194 tops, I base on bark/fat render. Tallow wrap at rest, only wrap at rest. Found a Ninja toaster oven goes down to 145 on reheat feature and I rest overnight minimum period. Back to the kamado I just think the fire is too choked for healthy operation. Barely open exit damper, never, that should always be wide open IMO.
I think we’ve improved it but the offset is still top of the pile for best smoke and I can’t see that changing
I would love to see a comparison of the konected v iKamand.
I gave mine to a friend but will see if I can get it back for a test
Connected kind of takes the fun out of bbqing
Interesting concept for a smoker
I love how you have ripped on "wifi" and wires... but use a Bluetooth thermometer. ;) but I will say I appreciate your channel.
lol i do use a meat probe but thats about where i draw the line for tech on things. ive replace pellet grill augers, control boards, heating elements etc. so i am a little skeptical of the extra electronics and moving parts in grills over the long haul ... but recognize thats my bias
When I get my Konnected Joe, I would use the slow roller with double indirect
Not sure it can. In series 1/2 I set the stones on the basket and the sloroller above. This has no basket
Can the stones be set on the ridges in the inner wall, or does that where the base of the slow roller goes?
Maybe try probing the point from the side. Might give a different feel for how the strains run. Good video as always.
Thanks for the tip
16:45 That's some fancy bayonet you have there lol
😂
Team manual of course. I like knowing that there are no igniters or electronics to die on me on an otherwise perfect grill.
As for future videos, I would love to see if the connected Joe can perform as a weeknight warrior doing fast grills such as burgers,hotdogs,Drumsticks.
The jr has been the solid winner for weeknight Cooks, would the connected joe compete?
Great demo for the product. I take it you did not have a SloRoller for this size handy? One suggestion, you may want to salt the tallow, and cut down on the amoint of
salt rub for brining accordingly, in order to allow for better salt distribution. I prefer my briskets a bit salty such as at Franklin's BBQ, balacing the salt by injection helps. Looking forwards for your rub comparison video.
i did but since the basket is gone there is no way to do double indirect on this grill with the sloroller like there is on the series 1/2 so i opted for my water pan and stones as i though the advantages of those two would out weigh the sloroller alone
good point on the tallow, will take note of that
This sort of thing sort of gadget is for the people who would rather go to a friends house for bbq then actually do it themselves.
For those of us who follow your channel, bbq is a hobby and an act of love, and would take on the challange of learning any kind or hands on pit to help us produce the best end product.
One thing Al mentioned the thing isn't weather proof, and unless you live in the desert this could be an issue.
I am also uncertain about the IPX4 water resistance rating that it has ... I have had some crazy weather blow in on me doing long cooks I didn't know was coming and then leave as fast as it came.
To make things worse, the appeal of grills like this is that you don't need to be close tending your fire, so the chance that i am further away and not able to intervene is higher
I suspect the manual / lawyers are being overly cautious ... reading sites like this www.audioreputation.com/ipx4/ makes it seem like this rating is designed for outdoor equipment to survive rain
@SmokingDadBBQ I don't think I would trust that rating in one of our summer rain storms.
At the very least you should plug it into a GFI plug, it may trip fast enough to save the system.
@@briandaffern5108 that’s a good idea. All things you shouldn’t have to think about lol
Hi James, great video. I have a Konnected Joe purely because I have a young family so it is a way of being able to do low n slow while also enjoying family life. Did you ever hear back from KJ on the smoke coming out at the start when the KJ is heating up? Also, any updated views on if the wood is better at the bottom (as per this vid) or not? Final question, when I set up my Konnected Joe and get it to temp but then open to put the meat in, the temp drops so the fan kicks in. This has been then creating some white smoke for me, is that an issue do you think? Many many thanks in advance
I bet the leaks were because you had the top vent (brakes) on too much causing higher pressure inside. Doing that will make the fan have to work harder as well which is no good for components. My comments come from the physics of what’s going on not though experience so I’m not saying you are doing it wrong. Enjoying your videos, keep up the good work.
Great video. I wonder what happens when one of the automatic features breaks!
Manual mode I guess. And hopefully warranty coverage still
I notice when I use a water pan (with water) in my Kamado the bark isn't as prominent, I usually go without a water pan.
That’s why I put something between the water and the food as otherwise that happens too
Great video, James! (as always)! I would like to see a head-to-head comparison between the Konnected Joe and the Classic 3 with iKammand (that’s what I have.) Wishing you well from sunny California.. Steve
In need to see if my friend still has it. Gave it away a year or so ago as it was collecting dust
@@SmokingDadBBQ BTW, James, looking through your “replies” to all the comments, I see the same “Text me - You won a prize” offer. It looks like someone hacked your channel.
Great video! I got the Konnected Joe as well. I noticed the temperature on the dome thermometer is different from the temperature on the electronic panel/app. 70 degrees colder on the dome thermometer than at the panel. I have a meater probe and the ambient temp on the meater app is even lower. Any thoughts? Not sure which one to trust. Thanks.
Another great video James! In the past, you have emphasized allowing the smoke wood to burn past the "white smoke" stage to get the preferred "blue" smoke. Adding wood chunks using the ash tool bypasses this step. You're OK with this?
Check out this article - amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/science-of-wood-and-smoke/
The smoke goes up and passes through active fire which helps clean up the quality
Great video! I think that when talking about the Goldees rub being a little saltier than normal it's important to think about their rest method. They pour tallow over the finished product and wrap in foil so they specifically designed it to be saltier for when the tallow weakens it. Love the channel keep up the good work!
Great point!
I didn’t show but I did pour the boat tallow over the brisket
Curious what your total cooktime was here?
First I love them trying to innovate. That said the more I see these the more I think adding an external controller (if control is why you want connected) to a series 3 is a better move. Interested in the cleaning process. Things I have seen that make sense is the konnected paired with their accessories like the griddle. Final question-do you have a meat grinder looking for recommendations-leaning LEM
nice video gain James, i am already a fan of this one. I am just going to wait maybe the will bring this out in a bigger size soon. Did you here anything about that?
Fingers crossed! All my accessories are this size... i would be tempted to keep that one as i could replace my big joe 1 with it and use my current gear
I knew it is out of context but could you please cook flat only brisket (I saw at Costco) on yours Big Joe III? 🙏
Woof woof. Great review.
Thanks 👍
Great video!!!
Thank you!!
I’d be curious to see how a Smobot performs in comparison to the connected Joe
One may or may not have arrived today 😂
Best place to buy a connected Joe in Canada as far as service?..Thanks so much :)
barbecues galore or dicksons bbq ... chadwhicks and hacks is an option too
Great Video! Do you know if we can store the grill outside during winter months. I live in Saskatchewan, we get a lot of snow, but don't have enough space to move this grill inside. I am worried that with all the electronic components, it might not do well in the rain or the snow.
Does anyone know what size the drip pans he used are?
Im lookiny at a Konnected joe and would like to set a few of them
I understand the connect is to meet the needs of Traeger half witts mellenials. But what fun is that!? Most of us will stick with the Original because we actually enjoying bbqing.
Oh millennials lol
I guess I don’t understand the apparent hostility. Some folks like to fuss over fire management and some don’t. Choices are good
I think im still team manual
Me too
Lets see a retrofit kit for the classic!
Lots of fan options already
another great video!
Thanks again!
So can you use the connected joe as a normal Kamado and just not use the computer then?
You can do it all manual with no power
wonder how that grill works in high humidity areas
Also what about the fan? Assist does it actually help with more convection, since we need more convection like a offset, to help the bark ,but doesn’t look like it helped from your cook, could it be too much moisture from water pan,??
So I know you once did a stresstest to see what the ceramic can take. As the KJ in general can take high temps, could you try to do a double indirect Picanha for example on a fully wood fired Konnected Joe?
I did a wood only brisket here th-cam.com/video/aO1lYGAUqFs/w-d-xo.html
@@SmokingDadBBQ haha, thanks, but I want to know how the konnected joe works with wood only as it's fan driven and therefore gets enough oxygen so it wont produce dirty smoke.
Very interesting! I'm not in the market for a new Kamado but enjoyed the review nevertheless.
I tried your double indirect on my KJ3 and completely emptied the charcoal basket on a 9 hour brisket cook using iKammand. Brisket was good, so all is ok but if it had been a little bigger I'd have been in trouble! I also found that the KJ thermometer (calibrated w/boiling water compensated for 3000 feet altitude) read much lower than the Meater probe and wired iKammand probe. I cannot figure out why. The foil boat made a world of difference on the bark compared to wrapping with parchment paper! Before I'd always had a big Costco pan of water sitting on the top of the slo-roller but this time with the double indirect there was no place for water so I did a water spray at 2 hours and about every hour afterwards.
I know you prefer to make your own rub, but if you're trying rubs out, have you tried McCormick's Montreal Steak rub? It does a nice job on brisket and tri tip too!
I really appreciate you sharing all that you've learned as it is helping me to try new things (your sear sauce for steaks was a hit!). Thanks!
Where did you buy the SCP Tallow in Canada and the Goldees rub? I can’t find both of them anywhere!! Thanks!
I use crossborderpickups.ca which gives me a us address to ship to and they bring it over. You can then either pick it up or have them ship it to your house
Great video James! Do you think having the probe in the back might cause a few issues for those who
have to recalibrate due to those tough winters? It looks like it's connected to a wire so I'm unsure if this will cause an issue long term when cooking.
How well does it regulate your temp?
I gotta say i don’t think the double indirect setup is doing you any favors for a brisket cook though.
Thanks for the video! Just bought a Konnected Joe & am unable to maintain temp in Auto Mode. Nothing in the owner’s manual about this and nothing else I can find online. Any tips or tricks for fixing the issue? I’m trying to BBQ at 325, but in auto it blew right past that tempt and is at 465. Tried numerous methods to bring it down, but no such luck
S.D., have you ever mentioned who built/builds your cabinet/tables that hold the Joe's (sans legs)? Would love to buy one, or at least get the plans! Thanks!
they are nature kast cabinets
After my experience with the iKamand (and your glowing review), I am highly skeptical of this new attempt to automate the KJ. That was one of the most buggy, unreliable accessories I have ever tried. And I was surprised that, unless I missed it, you never walked back your great review of it given the widespread consensus of the quality of the product. Hopefully, for those who are looking for a more stress-free way to cook, this attempt is better.
I don’t expect you to have seen every video I have done. I did a head to head with the ikammand and was able to maintain temps better myself than it could in one video and included it in my waste of money accessories video
I don’t like fans in general and I recognize some have had wildly different experiences with theirs than mine which still to this day works fine even though I gave it to a friend since just don’t use it / like it
Awesome video James. Where did you get the Goldee’s rub? I can’t seem to find it in Canada.
I use crossboarderpickups to send stuff from the states to Niagara Falls NY and they bring it across for me
It would be interesting to see your views on the points raised by Eat More Vegans in terms of using an older style Kamado with tools like the ikamand v built in electronics as he can only do a theoretical comparison
i have said many times in topics like KJ vs. Traeger that for a few hundred $$ you can add a fan and get the same utility on the KJ and have a better grill. Some fans are even battery redundant so if the power goes out overnight your cook doesn't stop and some controllers are also waterproof.
The grill has an IPX4 water rating so not sure what/how much rain is fine vs a problem.... for me, my bias is to stick with the old model that will last a lifetime and add electronics too it if you wish vs. buying an integrated unit that lives and dies with the control board
but, as much as i repeat that... i know people in my circle that will not buy a grill and add a fan. they want the 100% integration from the manufacturer ... honestly they probably want less steps so things like the basket, sloroller just make it seem more scary/complicated so in a business sense i understand what KJ made this and who they made it for. For that group its a good solution albeit i am not said people
Agree
Thx James. So, if sloroller were added like modified use in jr, would it = best of all worlds? Play/fiddle when we want or set and forget when we want?