Kamado Kettle Joe


 
interesting, only guessing here but the outside body is metal and the inside has the ceramic inserts? I guess this would almost eliminate the worry of cracking a ceramic cooker
 
You just like it because it's red Dave lol!
To me it looks like a really interesting option, almost like a slightly smaller Summit charcoal - in red. I'm keeping an eye out for reviews and feedback as well - very tempting for sure.
 
Supposedly the vortex middle part fits a Weber kettle and they will be selling them separately. Maybe a Weber rotisserie will fit it?
 
This is interesting. Narrowing the body of the cooker, then widening again, would create a very mild venturi effect , which would increase air flow through the cooker. This has got my attention.
 
Yes in theory. But not sure how this helps in practice. If you do low and slow, you want limited air flow and slow burning. If you want hot and fast you probably want to remove the venturi and have the meat closer to the flame with vents open.
 
Joe Anshien said:
Yes in theory. But not sure how this helps in practice. If you do low and slow, you want limited air flow and slow burning. If you want hot and fast you probably want to remove the venturi and have the meat closer to the flame with vents open.
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Well, IMO, I want good air flow , no matter the cooking temp. And if air flow can be improved without increasing cooking temp, then all the better. Its increasing air flow in the cooker without opening the bottom vent any further.

What I don't want is stagnate smoke hanging around the meat. Air flow is suppose to help develop better bark, at least that's what I'm told by people whose opinion I respect. I do know I get better bark on my stick burner than on my WSM, and stick burner has much more air flow. I've done one brisket on my Masterbuilt 560 and it developed better bark than my WSM. The 560 has a lot of air flow.
 
I like everything about this except for the price. if it's $500 USD, I'm just going to shell out a little more to get the classic joe
 
I walked away from considering this. I did like the price in comparison to other things I was eyeing up but in case you haven't done a pork shoulder in 6 months or more you may forget how much of a mess this is going to be. For myself there is no need to be doing a heavy clean up on a bbq every couple of months.
 
Darryl - swazies said:
I walked away from considering this. I did like the price in comparison to other things I was eyeing up but in case you haven't done a pork shoulder in 6 months or more you may forget how much of a mess this is going to be. For myself there is no need to be doing a heavy clean up on a bbq every couple of months.
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Darryl - Out of curiosity, why do you think this would be a bigger mess to clean up than another smoker, grill, or other device?
 
Well the smoke insert....I cannot remember the name it has...hyperbolic ring or something I am sure does what it is supposed to do, but honestly I can get too much smoke on anything if I try or don't try sometimes.....lol. But it is not a flat piece of steel. So unless you can get a good sized aluminum pan under that ring that covers all the area where it would drip then all that grease would drip to the bottom. Even if you could would that affect the way the smoke chamber is supposed to work? I don't much about it of course and I cannot go and see one in person either. It is just what i was thinking about when considering it a couple months back.
 
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