Buttburner

I just accept the fact that the dome temp is going to somewhat lower than the grate temp. I know its about 20-30 degrees off and thats the way it is. On longer cooks it tends to even out I dont stress about it if I want a super accurate grate reading then I will clip a probe to it This isnt heart surgery

Like Don I try to continually clean it and keep it that way. I do not get it to 500 though. Just the temp it was cooking at. After a year I see no need for a deep cleaning. Drip pans where needed helps too

I soak all my grill parts (kontrol tower, sloroller, etc) in this PBW cleaner like byee always try to use a drip pan too

I agree with John I am not a fan of going over 500f for any reason. I have had my BJIII for over a year and the kontrol tower has not peeled except for a tiny bit under the vent hole. I think high heat burns do more harm than good

That metal piece comes out if I remember correctly just lift it out and clean it with a vacc or wisk broom. Dont think you have to take. the firebox out to get it out but I could be wrong

I agree with John. I have the 3, the sloroller is ok but I am not seeing a huge difference in using it. Doesnt the 3 have an improved hinge that the 2 doesnt have? If thats the case then that is worth it. I love the hinge on my 3

pop one off and measure it. You are going to have to take them off anyway to replace them. I would take a floor jack and carefully jack one up and take it off

Glad I saw this as I was getting ready to buy one

thats the point I was trying to make. I never checked mine, it worked fine out of the box. You can also ask Ikamand support about it through the app if I remember correctly there is a way to get support

I never bothered calibrating my probes. Mine is working fine as it is.

you need tight air control with any type of temp control system I dont think you have that with the DoJoe? Isnt it an open slot?

Well I just peeled off the old gasket, compared it to the new. The new is longer but not a whole lot so I figured it was cut to the proper length I put it on then the vent, it went on real tight, almost too tight. So I tapped it down after working and twisting it in place and I think it will work fine. So my advice is to use it at the length they cut it to and work the vent down into place.

I finally got my gasket material this week! I had given up on it The question now is do I remove the old one and install this? Seems like if I just add a layer to the existing it will then be too thick. The new roll is quite long. I guess if I remove the old it will be trial and error to get a good fit of the new material? Any insight would be appreciated. I know I can figure it out, not rocket science here but if someone else has done it please share your expertise Thanks

thanks John for all you do!

Use something like a pizza pan.

I will continue to use my slo roller on long cooks, simply because I have it. As far as A/B testing I personally have no interest in that, I will leave that to others.

I would put each leg of the handle in a vice and tweak them equally until it fits like Jtemple mine came attached on my BJIII

I agree with jtemple

The brisket did not come out "dry" from the temp. You probably pulled it too soon.

I always use a drip pan with mine no issues with that I agree about the difference between the heat deflector and slo roller, I really dont see any difference between the 2 except the slo roller wont crack like the ceramic heat deflector can

great tip on the clamps. I love my roto joe

mine does this too. for now I just slide it over, it tips some but its not a big deal I filed a warranty claim, they are supposed to send me gasket material. That was probably 2 months ago. They said at the time that it was backordered until Decemeber So...anytime now...

looks like a hole in the firebox. That looks pretty normal. The rest is horrible

absolutely not normal!!!

I usually use a foil pan on them and try to avoid a lot of drippings on them