Honest 3-year Review of Kamado Joe SloRoller Vs. Heat Deflectors
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- Опубліковано 25 лип 2024
- In this video, we are doing a 3 year review of the Kamado Joe Sloroller vs Heat Deflector. We will look at the following topics:
-What are the pros and cons of each?
-SloRoller Spec updates
-Which one is better for me?
- Pork Rib comparison
#sloroller #kamadojoe #kamadojoeslowroller
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SloRoller Review TimeStamp:
00:00 Introduction
00:32 SloRoller Overview
01:52 SloRoller Pros
02:36 SloRoller Cons
06:29 SloRoller Spec Update
09:07 SloRoller vs Deflector Ribs
12:44 Rib Comparison
14:21 SloRoller Review and Final Thoughts
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I love the video. I just got my connected Joe this weekend. First time kamado joe Owner..... I've been watching all your videos. I'm making some ribs on christmas.... I hope to see another review on the connect to joe....
Thank you so much. Congrats on your Konnected Joe. I’ll add that to the list!
Thank you for the review. I have been running just the heat deflector plates for 6 years now and personally don’t see a need to upgrade. I wish my Kamado Joe had the extra height as the classic III as space is limited in the classic II. Especially once you put in a drip pan and a second rack up top. Still love my Kamado Joe, will probably add a Jr smaller short cooks. Just wish the Jr had the newer control top. Keep up the great videos!
Thank you so much! I had the classic 2 as my first KJ, so versatile. The joe junior is a great add on for portability and smaller cooks.
Let me know if there are any specific ideas you have that would be helpful.
I wasn't sure as to how much difference there would be in cooking results to justify cost so I made my version from the bottom of a cannibalized webber kettle.. I used my auto kamados heat shield as a top deflector and the results were more air turbulence for sure. Still a close call and differences may be in the height of the newer kj.. thank you for this video
No doubt, I think it does what it promotes with 20 x more smoke/airflow on the newer models is where i think it shines.
I have a KJBJ series 2. I started out with the slow roller (add-on) but now I use the series 3 rack with deflector plates and a pizza stone in a double indirect set up (a la James from SDBBQ) and I prefer the latter set up.
Nice, I totally can see the advantage for the series 2 for the latter!
Thanks for the review. And appreciate the spec update. Since I got the Classic Joe III, it came with a SloRoller, but I was curious how much of it is gimmick vs. making a real difference on flavor, etc. I'd be curious if its more or less fuel efficient than heat deflectors since the taste was "too close to call". I've only had my KJ for 3 months now. My second cook was a pork shoulder, using the SloRoller and I ran out of fuel after 4 hours. Probably more owing to my inexperience and use of cheaper lump charcoal than the SloRoller, but I'm still curious if the heat deflectors are more fuel efficient. Personally, I'm not too concerned about the 300 degree spec on the SloRoller since I can't think of anything but a low-and-slow with the SloRoller. Thanks again
I think 6 hour plus smoke it’s worth sloroller if you already have it. I will say the right type of lump makes a difference. Thanks for watching and commenting. Let me know if there are any video ideas that would be helpful for you!
Who’s that good looking fellow in the middle 😂
😂 One good looking gentleman!
Hi, nice video. I was curious about wheter or not the sloroller was right for me.
I think I'll stick to the classics and invest in a nice joetisserie.
I've got an off-topic question though.
I've noticed that you burry the smokewood underneath the coals, where I allways put them on top.
Why do you do it this way?
Kind regards from the Netherlands!
Thanks for watching. The big idea on putting them underneath it allows for a slower burn of the wood throughout the cook. I like to put on top if I’m doing something quicker but i want smoker flavor.
@@BartlowsBBQ Thanks, I'll try this out next time!
I’ve never used the slo roller above 300f, but some of the black coating has definitely chipped off of the bottom section. Was wondering how concerned I should be
It’s very normal for it to chip and come off. Nothing to worry about.
Thank you for mentioning the updated temps on the slo roller. I took mine to 450 to try to clean it and did notice an off smelling odor. It was like a burned plastic smell, like a teflon pan that was accidentally left on the burner too long. At first I though it was all the gunk from my previous cooks. But now I'm starting to think I probably just got it too hot. Idk have you ever got yours close to those Temps? Did you notice a weird smell? By the way love the shirt, its awesome!
You are welcome. Thank you, great company called ForeFathers! Yes, I have seen that issue and others in groups have shared. It’s a good update from KJ.
"I lost track of time because I was editing videos during my cook..." A sulute Don Corleone. 😂
😂
The thing i don't understand is that it is rated to 500 deg but clearly the coals below it are directly hitting it with heat much higher than 500 degrees even on a low and slow. Not sure i trust the coating isn't being affected.
Good question. I believe the recommendation & principle for the SloRoller is you don’t keep the temperature past the recommended consistently over a period of time. The start up phase I wouldn’t worried about but once the temp stabilized then it should be a non issue.
I think I'll just buy the big joe 3 so I get a sloroller and a new grill 😅
Good plan 😂
Save your money water pan heat deflectors just as good.. I’ve got both… sloroller is not worth the money!!
Thanks for sharing! What model do you have?
Classic 2. I use 2 sets of heat deflectors and water pan on highest set of deflectors. The water pan that Smoking Dad Bbq shows works great.