Is the extra few inches you get with the 3 making a big difference? Can’t decide between the 2 or 3 but I like the extra size of the 3. Keep up the great content!
El Duderino, sorry for the late response. The extra height in the three is great for the SloRoller and Divide and Conquer systems. Does it make a big difference? That depends on how you are wanting to cook. We really like the Classic III and when we are not on the Big Joe, this is the Kamado that gets the most use.
4:50 - that grill temp for the ribeye was at 600 degrees?! How many minutes a side, and was the grill lid wide open or did you close it to get that char on both sides?
Could Yall do a video comparing the KJ Classic and the Yoder YS640/480s. It would be nice to see a video that took into consideration a persons needs and recommended either the KJ or the Yoder. Thanks.
You're talking about two completely different classes of grills here, pellet & a ceramic charcoal. They're very different in many ways and cook differently in many ways. Honestly, it all comes down to how you like to cook! Do you like starting and maintaining charcoal throughout a cook, not that that's difficult but it's something to consider. The KJ is a really great grill, holds heat well and allows both low & slow and high temp grilling. The Yoder is also a very versatile cooking machine! Allows the same high heat searing as well as low and slow with a "set it n' forget it" kinda cruise control. We love both of the grills and use them both a lot. It really comes down to how you like to cook! Hope that helps! Justin
Chef Tom, what's your glove set-up? It's a heatproof thermic glove and a rubber glove outside but keen to hear what products your using for that. Thanks, love the channel
So how does one add wood for smoke? Disassemble it all, at tmeperature, to add some wood chunks? Doing a brisket or butte will require more wood during the smoke/cook. Thx.
Mars Hall is right. Get your coals going, set your air-flow, and then add your chunks of wood on top. If you set your air flow right and make subtle adjustments here and there, a little bit of wood will go a long way. In this cook for the video, no extra chunks of wood needed to be added, other than what was needed at the beginning.
No. From my understanding they are measured completely different. The Joe is measured at the grate where vision, pit boss etc is supposedly measured at the lid even though they have the same measurements. Some accessories will fit but the best accessories like the joetisserie won't
You might choke at first on the price of the classic III at $1700 bucks, but hold on. I have a WSM that cost me $350 but leaks like hell. Recommended number of briquettes for a WSM cook is 110 in the chamber and 55 in the chimney starter = 165 total / cook. A Classic requires 20 -30 briquettes required per cook. At 18 briquettes per pound, using 30 briquettes a cook = 1& 2/3 lbs / cook . Home Depot sells 40 lb bags for $20 = .50 cents /lb. A KJ III smoke costs .83 cents each. A WSM cook requires $4.50 worth of briquettes (165/18 = 9.2 lbs of briquettes @ .50 cents ea = $4.50). $4.50 - .83 = a $3.67 difference per cook. If you average one cook a week, that's 52 a year. 52 X $3.67 = $190. 84 savings a year. In 10 years you have saved $1,908.00. If cost difference is $1700 - $350 = $1,350. Divide $1,350 by $190.84 a year, it takes only 7 years to recoup your investment. Two cooks a month = 24 a year, it will take you 15 years, but you will enjoy each and every year.
The SloRoller system is made of cast aluminum. So that means it's incredibly light and durable - you won't rust through that piece of equipment. As far as cleaning it... occasionally soaking it in a tub of warm sudsy water would probably do the trick.
Hi Sam. We did this video because we've had a lot of requests from Ceramic Grill Enthusiasts to see the "ins & outs" of the newest KJ offering. ATBBQ proudly sells Kamado Joe & believes in their products, but not a dime was given to us to produce this video. Thanks for watching.
i cant take your word on whats better because the sponsorship ruins u being able to talk badly about what u dont like according to what ive seen from u on it which isnt everything u have done on it but i havent heard 1 dislike from u n all food comes out perfect every time there has to be something u dont like even if its the color theres something im sure i have the green egg n its amazing i luv it but theres things i dont like as well
Kamado Joe is not a sponsor of our channel - we are completely self-funded. Could it be the reason you haven't heard anything negative is that there's nothing negative to report? If you're looking for consumer reviews, here's reviews from our customers: www.atbbq.com/grills-and-smokers/ceramic/kamado-joe-classic-iii-ceramic-grill-with-cart.html#reviews. These grills are well designed, well built, long lasting, and backed by superior customer support. Thanks for watching.
We just got our Kamado Joe classic iii today and I'm certainly a newbie when it comes to grilling. Definitely glad I found this channel!
What an impressive grill and as always an excellent presentation of Chef Tom 👍👍👍
Great overview of the bbq mate. Thankyou 👍
Love this bonus show this week! Thanks Tom!
Tom,
great video of the KJ and it's uses.
Justin,
outstanding camera work man.
I have one. Love it.
A time lapse cook on the Kamado Joe would be cool to see..Fireproof Gopro or glass window?🤷🏻♂️
Is the extra few inches you get with the 3 making a big difference? Can’t decide between the 2 or 3 but I like the extra size of the 3. Keep up the great content!
El Duderino, sorry for the late response. The extra height in the three is great for the SloRoller and Divide and Conquer systems. Does it make a big difference? That depends on how you are wanting to cook. We really like the Classic III and when we are not on the Big Joe, this is the Kamado that gets the most use.
Hyperbolic Smoke Chamber sounds like something from DBZ...
Lol!
smoke a years worth of bbq in one day
4:50 - that grill temp for the ribeye was at 600 degrees?! How many minutes a side, and was the grill lid wide open or did you close it to get that char on both sides?
Can't wait to get mine!
5:14 for the money shot.
Could Yall do a video comparing the KJ Classic and the Yoder YS640/480s. It would be nice to see a video that took into consideration a persons needs and recommended either the KJ or the Yoder. Thanks.
You're talking about two completely different classes of grills here, pellet & a ceramic charcoal. They're very different in many ways and cook differently in many ways. Honestly, it all comes down to how you like to cook! Do you like starting and maintaining charcoal throughout a cook, not that that's difficult but it's something to consider. The KJ is a really great grill, holds heat well and allows both low & slow and high temp grilling.
The Yoder is also a very versatile cooking machine! Allows the same high heat searing as well as low and slow with a "set it n' forget it" kinda cruise control. We love both of the grills and use them both a lot. It really comes down to how you like to cook! Hope that helps!
Justin
Chef Tom, what's your glove set-up? It's a heatproof thermic glove and a rubber glove outside but keen to hear what products your using for that. Thanks, love the channel
We get this question all the time: ua-cam.com/video/jsbPafgpz54/v-deo.html
So how does one add wood for smoke? Disassemble it all, at tmeperature, to add some wood chunks? Doing a brisket or butte will require more wood during the smoke/cook. Thx.
That's my question as well. I've never owned a Kamado. How does one add wood/charcoal throughout a long cook? Weigh in on this for us, Chef Tom.
You don't need to add wood or more coal for a smoke on a kamado. A couple fist size chunks of lump and a full load will last the entire cook.
Mars Hall is right. Get your coals going, set your air-flow, and then add your chunks of wood on top. If you set your air flow right and make subtle adjustments here and there, a little bit of wood will go a long way. In this cook for the video, no extra chunks of wood needed to be added, other than what was needed at the beginning.
What ah great setup
I’m waiting on the pellet joe review from chef Tom.
Yeah, us too. No ETA on that one just yet.
Daaaaamn my guy !!! Always coming with that 🔥
Nice Demonstration If you put heat reflectors in you have two tiers of rack to cook on now?
Yes, you could stack another set of cooking grates in there to have 2 tiers.
I like that carving knife were to buy ?
Greg Kerchner www.atbbq.com/accessories/cutlery/knives/slicing-knives/wusthof-gourmet-14-brisket-slicer.html
Will any of these accessories fit my Vision kamado grill?
It's hard to say. Some of them maybe, some of them no.
No. From my understanding they are measured completely different. The Joe is measured at the grate where vision, pit boss etc is supposedly measured at the lid even though they have the same measurements. Some accessories will fit but the best accessories like the joetisserie won't
You might choke at first on the price of the classic III at $1700 bucks, but hold on.
I have a WSM that cost me $350 but leaks like hell. Recommended number of briquettes for a WSM cook is 110 in the chamber and 55 in the chimney starter = 165 total / cook. A Classic requires 20 -30 briquettes required per cook. At 18 briquettes per pound, using 30 briquettes a cook = 1& 2/3 lbs / cook .
Home Depot sells 40 lb bags for $20 = .50 cents /lb. A KJ III smoke costs .83 cents each. A WSM cook requires $4.50 worth of briquettes (165/18 = 9.2 lbs of briquettes @ .50 cents ea = $4.50). $4.50 - .83 = a $3.67 difference per cook.
If you average one cook a week, that's 52 a year. 52 X $3.67 = $190. 84 savings a year. In 10 years you have saved $1,908.00. If cost difference is $1700 - $350 = $1,350.
Divide $1,350 by $190.84 a year, it takes only 7 years to recoup your investment. Two cooks a month = 24 a year, it will take you 15 years, but you will enjoy each and every year.
Plus, your WSM probably won't last 15 years, my money would be that the Kamado Joe Classic III will.
How do you clean the slowroler?
The SloRoller system is made of cast aluminum. So that means it's incredibly light and durable - you won't rust through that piece of equipment. As far as cleaning it... occasionally soaking it in a tub of warm sudsy water would probably do the trick.
allthingsbbq why is it limited to 500 Fahrenheit?
Dang I am HANGRY Now!
Sweet
Hey Tom this looks like a paid promotion. Would appreciate it if you told us so in the video
Hi Sam. We did this video because we've had a lot of requests from Ceramic Grill Enthusiasts to see the "ins & outs" of the newest KJ offering. ATBBQ proudly sells Kamado Joe & believes in their products, but not a dime was given to us to produce this video. Thanks for watching.
If I had an extra 1,700 bones I'd probably buy some more ethereum and lose it all
DO Want.
Anything designed at Harvard deserves severe scrutiny.
Says the clown. 😂
Samuel Williams Why is it so tempting to grab the low hanging fruit? Because it’s obvious and easy. Not a challenge.
I'd be all over this if it was sold without the cart and side tables.
Camblin Martin stand alone version is available.
In the KJ III? I know the two is available. I've only seen the III sold with the cart and tables. I'll look for the stand alone again
i cant take your word on whats better because the sponsorship ruins u being able to talk badly about what u dont like according to what ive seen from u on it which isnt everything u have done on it but i havent heard 1 dislike from u n all food comes out perfect every time there has to be something u dont like even if its the color theres something im sure i have the green egg n its amazing i luv it but theres things i dont like as well
Kamado Joe is not a sponsor of our channel - we are completely self-funded. Could it be the reason you haven't heard anything negative is that there's nothing negative to report? If you're looking for consumer reviews, here's reviews from our customers: www.atbbq.com/grills-and-smokers/ceramic/kamado-joe-classic-iii-ceramic-grill-with-cart.html#reviews. These grills are well designed, well built, long lasting, and backed by superior customer support. Thanks for watching.
Dont you mean to say incredibly bloody