Fast Eddy's Cook Shack PG 1000
Humphrey's Pint with Fireboard + Pit Viper
Hasty-Bake 256 Gourmet Dual Finish
Camp Chef DLX pellet pooper/sear burner/jerky rack
Broil King Keg Kamado
Charbroil Kamander
Original Pit Barrel Cooker
Barrel House Cooker
Akorn Kamado with cart
WSM 22 with Flame Boss
WSM 18.5 with Flame Boss
Weber Kettle Performer (with Slow n Sear/Drip n Griddle)
Weber Jumbo Joe
Weber Smokey Joe
Weber Q gasser with stand
Blackstone Griddle 22 with stand and lid
Blackstone Griddle 36
Akorn Kamado jr
"A hundred inches of snow that winter, it was really quite terrible." There are several factors to overcome when trying to cook a 14-pound slab of brisket during the winter. Not only do you have to contend with freezing temperatures but you also have to keep your grill or smoker from getting too wet with moisture from the snow. On top of that, you have to keep the fire going for several hours, or you've just wasted a pricey cut of beef.
A year and a half from when that article described it, fairly accurately, the Kettle Joe is supposed to be shipping to retail this month. There have been a couple threads on here including a prototype/preproduction test done by Alphonse
Last edited by Uncle Bob; April 9, 2021, 07:26 AM.
Thanks for the link tenphases, it is a very interesting article. The article linked says, "The SlÅRoller ensures 85 percent of the cooking space in these grills remains within five degrees of each other."
As Uncle Bob pointed out, I have done some cooks on the KJ Kettle Joe. Early on, I thought the concept of the SloRoller might have some merit but had doubts it could achieve as much as they claimed. So my first cooks on the KJ Kettle Joe were intended to test the SloRoller. I was a bit surprised at how well it works.
Here are a couple photos of the very first cook. These wings were not moved from their initial placement on the grate and were flipped once. I remember thinking that the flip wasn't really necessary. To my surprise they were cooked consistently and evenly across the grate.
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