Hey David.. ChefsTemp Beta tester here. Words of advice while using the Breezo.... choke down your exhaust damper. Eggs and drums draw alot of air. If you close the exhaust down, much more than normal, the fan will allow for much more steady temperatures. Its actually amazing the difference it makes. I know one of the testers actually shut his exhaust completely. On my Bronco Drum, I run the exhaust no more then 1/4 open. That magnetic damper that goes on the Breezo is very handy as well!!!!! Again.. if its open your smoker will draw air without the fan running. I leave that one just 1 click open. Isnt the app super easy to run?!?!?! So clean! Keep up the good work bud!! If you have any questions, don't hesitate to reach out!!! 👊🏻💨💨💨
Nice review, im currently running the S1 & Breezo fan on my drum smoker. I keep the intake of the fan on the 1 notch. Only time i seen the temps creep up is after having the lid open. I've had other fan setups where it drafted enough air thru the (not running) to keep and rise temps. As you already know those ceramic cookers take a long time to cool down unlike a drum or kettle. 🤘 I think the issue wasn't too much intake air but the fact, opening the lid for to long allowing fresh air in then closing lid which now the S1 temps low (not 250) then runs until it reads 250. Which is more like 280 - 300. There the pause function on the S1 that pauses the breezo for that instance. Press it before opening the grill then close it wait 15-20 mins when temp settle. Then unpaause.
When I'm using a fan, I set the top vent to where it's barely open at all and let the fan do all of the work (unless I am grilling at a really high temp, like a sear). I never have any problems when I use those settings. This is on two different kamados - a Kamado Joe Big Joe and a Kamado Joe Classic.
@TheBarbecueLab great review David & Melissa. We appreciate you guys going out in the cold! Looks like a cool unit. I already have a fireboard 2 pro and fan a long with a pulse. On my kamado joe I usually only use the temperature control for overnight cooks. Gives me a peace of mind.
Great review. I really like the idea of these Chefs Temp products that can be added to most any charcoal fueled grill. The reason why your kamado ran hot (even after you choked intake and exhaust down) is because the ceramics of the grill became charged with heat. The chuck roasts received heat from the fuel and the ceramics all around. Because these ceramics maintain such a steady temperature, you don't really have the ability to cool down (like an oven) just by dialing down the temperature and waiting. Cooking at a few degrees above 0°F the option to use a kettle grill might be a little too energy wasteful (compared to the efficient kamado) a low and slow cook would regulate easier, but, it'd likely go through a lot more fuel over time as the kettle can preserve the heat like the kamado. Might even have to add fuel for longer cooks.
Using Flame Boss and Meater probes on an Akorn. Not having the Akorn adapter is a bit of a fail for Chefs Temp. Also I like ability to have a wired pit probe at the grate level. It seems like you need to have the Chefs Temp suite of products to achieve maximum control, but glad to see some competition and alternatives in this space. The current pricing of the whole chef temp system (grill gauge, probe, and fan) is less than flame boss + meater...
You can actually adjust the digital thermometer to read at grate level temperature. For example, if you know that your running + 40•F at grate, you can change the temp. to read + 40•F on the display.
You can adjust the temperature on the S1 Guage. Its called temperature compensation. If your grate temp is a little higher or lower then the S1 reading.. just adjust the compensation. Awesome feature!!!! 👊🏻💨💨💨
I'm curious about the fuel you used. At 7:45 it looks like some kind of lump charcoal. Did you use any kind of smoking wood? I have a Kamado Joe Big Joe which I love, but the downside of it and any kamado cooker is that when you're cooking at 250° and you've closed down the vents, the actual air circulation (and therefore smoke circulation) is pretty minimal. At that point it's operating more like an oven than a smoker. You mentioned a smoke ring and you said it was the best result you've achieved on a chuck roast, so something good was happening. Yet you really restricted the airflow... I would be interested in your thoughts about how smoke is imparted with such limited airflow.
While I think the controller did its job, and those chuck roasts looked amazing, I’m thinking that the whole process of setup was a little convoluted. Maybe that’s just me though. Anybody else feel the same way?
I have almost 25 years of experience cooking on kamados with temperature controllers (Kamados #7, #5 & #3 from crazy Richards in California and the original issue controllers from BBQ Guru). Now I have a Big Joe and a Bronco drum and a FireBoard controller that I switch between the two. The tricks to precisely controlling kamados are: 1) Open the exhaust a mere crack. 2) Set the initial ambient temp 25 degrees below target because it will initially overshoot about 25℉. 3) At that point you raise the ambient setting to your cook temp. Any controller worth its salt won't let a kamado vary by more than 1 or 2 degrees, max. Yes, 1 or 2 degrees for 12+ hours easy. I highly recommend a FireBoard. It supports 6 temperature probes (any mix of food and ambient) and it even keeps my Bronco drum within a 3 degree range for 10 hours. The software interface, overall app design and features are stunning. You can manage the cook from the unit itself, your phone and in a browser on a Mac or PC.
To be honest an egg style smoker is soo efficient you shouldn't need to be messing with it. If you do it right your smoker should easily hold a consistent temp for many hours. When I do a brisket I can hold at 275 for easily at least 10 hours without touching anything.
Hi, Yes, the 20% discount is part of our special launch offer and applies only to the ProTemp S1. Unfortunately, the new S1 accessories aren’t included in this promotion.
The problem with the fan is that it does not have a draft door. The Stoker, the newest Fireboard g3, the Auber Instruments fans are the only ones that seem to have this. Without an auto draft door the Kamado will still pull air through the fan intake and will throw off your inside temps. Why this vendor and BBQ Guru cant fix this simple problem boggles my mind.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Hey David.. ChefsTemp Beta tester here. Words of advice while using the Breezo.... choke down your exhaust damper. Eggs and drums draw alot of air. If you close the exhaust down, much more than normal, the fan will allow for much more steady temperatures. Its actually amazing the difference it makes. I know one of the testers actually shut his exhaust completely.
On my Bronco Drum, I run the exhaust no more then 1/4 open.
That magnetic damper that goes on the Breezo is very handy as well!!!!! Again.. if its open your smoker will draw air without the fan running. I leave that one just 1 click open.
Isnt the app super easy to run?!?!?! So clean!
Keep up the good work bud!! If you have any questions, don't hesitate to reach out!!!
👊🏻💨💨💨
Thank you. Great information.
Nice review, im currently running the S1 & Breezo fan on my drum smoker. I keep the intake of the fan on the 1 notch. Only time i seen the temps creep up is after having the lid open.
I've had other fan setups where it drafted enough air thru the (not running) to keep and rise temps.
As you already know those ceramic cookers take a long time to cool down unlike a drum or kettle. 🤘
I think the issue wasn't too much intake air but the fact, opening the lid for to long allowing fresh air in then closing lid which now the S1 temps low (not 250) then runs until it reads 250. Which is more like 280 - 300. There the pause function on the S1 that pauses the breezo for that instance. Press it before opening the grill then close it wait 15-20 mins when temp settle. Then unpaause.
When I'm using a fan, I set the top vent to where it's barely open at all and let the fan do all of the work (unless I am grilling at a really high temp, like a sear). I never have any problems when I use those settings. This is on two different kamados - a Kamado Joe Big Joe and a Kamado Joe Classic.
@TheBarbecueLab great review David & Melissa. We appreciate you guys going out in the cold! Looks like a cool unit. I already have a fireboard 2 pro and fan a long with a pulse. On my kamado joe I usually only use the temperature control for overnight cooks. Gives me a peace of mind.
Great review. I really like the idea of these Chefs Temp products that can be added to most any charcoal fueled grill.
The reason why your kamado ran hot (even after you choked intake and exhaust down) is because the ceramics of the grill became charged with heat. The chuck roasts received heat from the fuel and the ceramics all around. Because these ceramics maintain such a steady temperature, you don't really have the ability to cool down (like an oven) just by dialing down the temperature and waiting.
Cooking at a few degrees above 0°F the option to use a kettle grill might be a little too energy wasteful (compared to the efficient kamado) a low and slow cook would regulate easier, but, it'd likely go through a lot more fuel over time as the kettle can preserve the heat like the kamado. Might even have to add fuel for longer cooks.
I have an Acorn cart and would love this if it fit. 😎👍
Using Flame Boss and Meater probes on an Akorn. Not having the Akorn adapter is a bit of a fail for Chefs Temp. Also I like ability to have a wired pit probe at the grate level. It seems like you need to have the Chefs Temp suite of products to achieve maximum control, but glad to see some competition and alternatives in this space. The current pricing of the whole chef temp system (grill gauge, probe, and fan) is less than flame boss + meater...
You can actually adjust the digital thermometer to read at grate level temperature. For example, if you know that your running + 40•F at grate, you can change the temp. to read + 40•F on the display.
You can adjust the temperature on the S1 Guage. Its called temperature compensation. If your grate temp is a little higher or lower then the S1 reading.. just adjust the compensation. Awesome feature!!!! 👊🏻💨💨💨
It seems like a quality product, color looks amaing
I have a primo oval XL and wonder how this would work on it? Do you have to have to keep the power cord on the fan/blower?
Looks delicious!
I'm curious about the fuel you used. At 7:45 it looks like some kind of lump charcoal. Did you use any kind of smoking wood? I have a Kamado Joe Big Joe which I love, but the downside of it and any kamado cooker is that when you're cooking at 250° and you've closed down the vents, the actual air circulation (and therefore smoke circulation) is pretty minimal. At that point it's operating more like an oven than a smoker.
You mentioned a smoke ring and you said it was the best result you've achieved on a chuck roast, so something good was happening. Yet you really restricted the airflow... I would be interested in your thoughts about how smoke is imparted with such limited airflow.
Would this work with my pit barrel cooker?
Yes I'm currently using it on a homemade drum smoker.
You should do "the best kettle charcoal grill " in the market
Weber Master Touch Premium and teh Slow 'N Sear Kettle. Done.
David, how about a re-test to see how steady the temp stays
I second that request.
I second that request. I would prefer to see that in action before I commit to buying the product.
While I think the controller did its job, and those chuck roasts looked amazing, I’m thinking that the whole process of setup was a little convoluted.
Maybe that’s just me though. Anybody else feel the same way?
I have almost 25 years of experience cooking on kamados with temperature controllers (Kamados #7, #5 & #3 from crazy Richards in California and the original issue controllers from BBQ Guru). Now I have a Big Joe and a Bronco drum and a FireBoard controller that I switch between the two.
The tricks to precisely controlling kamados are:
1) Open the exhaust a mere crack.
2) Set the initial ambient temp 25 degrees below target because it will initially overshoot about 25℉.
3) At that point you raise the ambient setting to your cook temp.
Any controller worth its salt won't let a kamado vary by more than 1 or 2 degrees, max. Yes, 1 or 2 degrees for 12+ hours easy.
I highly recommend a FireBoard. It supports 6 temperature probes (any mix of food and ambient) and it even keeps my Bronco drum within a 3 degree range for 10 hours. The software interface, overall app design and features are stunning. You can manage the cook from the unit itself, your phone and in a browser on a Mac or PC.
what if the battery run out during a cook? why can't they make a product integrated into the smoker?
Kamado Joe does but I don't recommend a dedicated unit. See my reply to @wanecole1918 and get a FireBoard.
You can always purchase a battery as a back up. That is what I did
If you NEED this, than you can't BBQ.
This seems very similar to the Thermoworks Billows.....
I just tried you code for 20% off and it only is giving 10%
To be honest an egg style smoker is soo efficient you shouldn't need to be messing with it. If you do it right your smoker should easily hold a consistent temp for many hours. When I do a brisket I can hold at 275 for easily at least 10 hours without touching anything.
I like the addition of the fan. When I am low on coal the fan will keep the temps up to finish off the cook.
Agreed. I feel like it's been luck but those times I hit a temp exactly and it holds for hours I get so happy
@@Jleonpolanco yea mean it might flux a little bit like + or - 10 degrees, but mostly pretty rock solid.
Code doesn’t work for the breezo
Hi, Yes, the 20% discount is part of our special launch offer and applies only to the ProTemp S1. Unfortunately, the new S1 accessories aren’t included in this promotion.
The problem with the fan is that it does not have a draft door. The Stoker, the newest Fireboard g3, the Auber Instruments fans are the only ones that seem to have this. Without an auto draft door the Kamado will still pull air through the fan intake and will throw off your inside temps.
Why this vendor and BBQ Guru cant fix this simple problem boggles my mind.
Not as good as the Fireboard
Ugly drum built for $16 including the drum!!