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Greetings and welcome to Kamado Guru.  There is a ton of information here as you will soon discover.  There are also a lot of people here who are willing to answer your questions and give you advice.  If you are a new kamado owner and looking for advice, you may want to take a look here:

 

 

 

This is my free guide for ALL Kamado owners.  This is the book that should have come with your Kamado!  MOST of your new-owner questions are going to be answered here along with many questions you didn't even know to ask yet....

 

Enjoy!

 

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  • 3 weeks later...
  • 3 weeks later...

Hello all,

This is great to see a Forum in support of the Kamado Joe. I am in the process of determining if the 24" Xlarge Classic II or Classic III will suite me better. I am looking for good quality pros and cons and recommendations from you all. I have been cooking primarily on a Weber Kettle for many many years. Although I do have a Weber grill I still prefer to cook on charcoal. I tend to live by the old motto "Buy Once" and "Cry Once". Is the Classic III Latest edition worth the extra $1000.00?

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Worth" means different things to different people.  My best suggestion to you is to have a look at the feature differences.  The 3 has the SLoROLLER, the 3-level divide and conquer rack system, the cast aluminum and powder coated side shelves, the kamado joe charcoal basket, and the newly designed cart.  It's hard to put a dollar value on the usability enhancements that some of these upgrades bring to the table.  The charcoal basket is a no-brainer for me.  I was using a third party charcoal basket before the Kamado Joe versions came along.  I love how those give me easy maintenance of my charcoal and ash.  I have a zero-waste charcoal situation with those baskets.  I never discard any unused lump charcoal.  The charcoal basket alone is a $119 upgrade.  The 3 series grills do NOT come with the cast iron grate since they come with the charcoal basket.  The metal side shelves give me the ability to set somethign hot on them (within reason) without worry about melting or damaging them.  I don't know if that can be assigned a dollar value.  The 3-level divide and conquer rack may have some advantages for cooking space if you want to add a couple extra cooking grates to your setup.  There isn't but about 2" of clearance between each level so it's marginal in terms of what you can put on those but things like wings, ribs, and other smaller items can be stuffed on there no problem.    The updated cart with the larger casters makes it much easier to roll the JOE around over uneven surfaces.  The storage shelf on the bottom of the cart gives you plenty of space to store cooking racks, heat deflectors, and the SLoROLLER when it's not in use.  For me, the SLoROLLER has been a noticeable and significant improvement in the cooking performance of the Kamado Joe grill.  For anything I cook overindirect heat, no matter what temperature range I am working in, I am seeing faster than normal cooking times.  This is behaving much like a convection oven where you may want to adjust your temperature or cook times to account for it.  I am getting muchmore even cooking.  I am seeing more noticeably defined smoke rings when cooking barbecue.  Once again, none of that can really be assigned a dollar value but the benefits, to me, areimpressive.  The Classic 3 also comes with the half moon heat deflectors if you want to use those in a half or full configurationinstead of using the SLoROLLER.  Another unadvertised benefit I see is the deeper base segment of this grill gives you higher clearance over the charcoal when you want to cook on the Joetisserie.  That added clearance (about 3 to 4" additional inches) creates a much better environment for rotisserie cooking in my opinion.  Sorry for the long response here but I wanted to be detailed so I can copy/paste and save this answer.  I get asked this question a lot :)

 

 

 

The above is from John Setzler, he is the guru whose information and and opinion is most helpful.

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  • 4 weeks later...

I guess I didn't follow the instructions quite right. I live in Cumming Georgia, not very far from the Atlanta Grill Company Store.  While I am new to this forum, I have had a KJ Classic for four years and use it between three and five nights a week for a variety of things.  I have followed the teachings and videos of John Setler for most of those years. 

And in 24 hours have gained some helpful hints to be used on the premiere cook of the SloRoller that arrived yesterday.  

 

No pressure John Setzler but settled on a five and a half pound boneless prime rib roast for the maiden voyage of the SloRoller on the KJ Classic using the Fireboard 2 Drive setup at about 250 using your video from 2018 as guidance for getting it done. It is now in the fridge with a home made rub made up of Lanes Brisket Rub, Montreal seasoning, Bourbon Smoked Chefs Blend, and Bourbon Smoked Garlic Salt. I will be adding a wet rub tomorrow as you have shown in the video. Pictures will follow.

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  • 1 month later...

Got my new KJ Classic tonight...searching for the Serial #.  This was a floor model so it didn't come with a users manual...Help!  Would like to register it.  Pretty proud to say I got it at Lowes for a smoking deal- $355- not a scratch on it!

Thanks....

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