After reading/looking at the BBQ thread, my Kamado Joe, is tough to hold at 250, and about impossible to hold it any lower.

So I have been thinking of getting a pellet smoker for ribs/brisket etc.

And keeping the Joe for everything else.

So what brands do you use/like?


Thanks,

I had a Big Green Egg for years that I loved but sold it before moving to Georgia.

While in Georgia, I bought a Traeger. Did not like it, nothing but problems.

I sold the Traeger after we moved back to Texas and bought a Kamado Joe Classic. It is even better than my earlier Big Green Egg.

It will easily hold any temperature from 225 deg on up for hours.

How long have you had your Kamado Joe?

I had the same experience with my egg-style grill (Vision). Great for grilling or searing, but can't consistently hold under 300ish. They claim it can do both, but in reality it is no good for smoking.

On the other hand, some pellet grills/smokers claim to be able to grill/sear too. But mine struggles just to get to 400-450ish, which is barely adequate for grilling and nowhere near sear temps.

So now I have one of each, and play to their strengths: a pellet smoker for smoking, and an egg for grilling.


My pellet smoker is an older generation Green Mountain Daniel Boone.

I had a guy give me a camp chef smoke pro about 6 years ago when he upgraded. It worked great for him, and it's worked great for me. I probably smoke something at least once a week. Mine is pretty basic, but I'm sure they're better now.

I use a RecTeq. It's all stainless cooking chamber sold me on it as my old 2010 vintage Traeger rusted out.

I've had my RecTeq RT-700 for 7 years now and it's been working great. It holds up great in the humid Florida climate.

I had to replace an ignitor and that's it. The app works well, but the probes began to go wonky after a few years. I haven't followed up with Tech support, but I'm sure it's just that the connections are corroded and I have to jiggle the connector to get an accurate reading. I know it's reading right because I check it against a mechanical thermometer, then I run with it.

I just did an overnight brisket on it for 4th of July and I've done lots of pulled pork, tri-tips and steaks.

For low temps, the lowest setting is 200˚ I got a great smoke ring on my brisket yesterday.
This was a leftover piece from my packer trim.


I didn't get a pic of the whole packer when I sliced it, but here they are from just before I wrapped them.


Tony.

I have an authentic Japanese Kamando from the 1960's and it is a bit tricky to hold temps as well. I put foil in the bottom and poke a few holes in it. Helps but still tricky.

I too am thinking of a pellet grill. Everything is chinese or similar. Not going to do that.

if I do buy one it will be the Smoking Brothers pellet grill made in MO. Expensive yes. Worth it?
To me, yes. About $1500

I have had my Kamado Joe for about 10 years now, I have added the kick-ash basket, and I have tried the flame boss temp controller (and it still won’t hold temps below 300.

I have tried every brand of lump charcoal out there.

I am jut thinking for smoking ribs and brisket, a pellet smoker is looking like a better option.

I have been looking at these, in no order.

Recteq
Smoking Brothers
Blazin Grill works,

They are made in the U.S.A.

They seem to get better results on the low & slow, than what I have been getting, I will keep the Joe, for searing steaks, and everything else.

Sounds like RogueJSK has the same Idea.

I do not think RecTec is USA made.

We love our Traeger 34Pro (model without bluetooth and other superfluous electronics). Haven't had a bad smoked protein yet!

I have a Green Mountain and It does a good job.

Can't speak about the others because I have not used them.

Here's a Boston Butt I smoked. It was delicious and look at that bark...

following this thread with interest as I have only owned gas grills but now looking at pellet smoker/grills. Anyone have any experience with Yoder? Very pricy but if it outlives me it will be worth it. Supposedly can do both low and slow consistently for hours as well as high temp sear.

This message has been edited. Last edited by: kho,

I'm generally very happy with my RecTec Bullseye.

I chose it because it seems to be the best choice for a "do it all" device and I was willing to give up size for the versatility.

It can hold 225 no problem. It lights up automatically quickly enough and can come to temp much faster than the barrel shaped pellet grills.

It'll auto-hold between 225 and 500 in 25 degree increments. However, If you want to sear you can out in what they call "RIOT" mode. Mine gets to over 800 degrees at the grate in this mode. The Deluxe version is advertised to get to over 1000.

The downside? It isn't as large as most pellet grills... But it is large enough for my family of 5. It is a 22" diameter grill surface, same as the large Weber kettle grills.

quote:

Originally posted by archerman:
I have had my Kamado Joe for about 10 years now, I have added the kick-ash basket, and I have tried the flame boss temp controller (and it still won’t hold temps below 300.

I have tried every brand of lump charcoal out there.

It sounds to me like you may have too much air getting in due to possible worn seal around rim.
I replaced the gasket on my BGE because I was spotting smoke sometimes wisp out from between the base and lid.
Lots of high temp. cooking can damage the gaskets over time.
I just did Ribs for the 4th at 235° w/o hardly any adjusting once it settled.

Can't get my Ceramic cooker to maintain anything less than 300, probably me, but I use it to cook at 300 and up temps, the Traeger for smoke.

I have a Traeger and have not had any difficulty with it; I would recommend one.

New rim seal on my and did not help much.
Some of these units struggle to maintain a low tem or even a constant temp, period. Just how it is. Like I said, the only thing that helped mine was some foil under the Kick ash basket. Regulate the temp by how many holes I poke in it.

Rectec here and love it. Also a BGE and a Kamado Joe. There are controllers you can get for Kamado's that will hold temp for you, I have a flame boss I use in the Egg.

RecTeq also. Wish I’d bought it years ago, now that I have it! You can spend more for FEC and a couple others, but RecTeq hits the sweet spot for quality/value.

What are y'all using as your thermometer to make these claims about kamodo grills not holding temperature? If you're trusting that POS bi-metal dial gauge that comes for free then you must not realize those things are +/- 30F. Also, it's measuring the temperature at the top of the dome not on the cooking grate.

My temperatures below are all from a BBQ guru digital gauge that reads accurate in both ice water and boiing water. The gauge is on the cooking grid and it's how the BBQ guru is controlling temperature:

With my BGE and a new gasket, I have been able to hold 180 to smoke salmon.

My gasket currently needs replacing, and I can still hold 235.

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Ego is the anesthesia that deadens the pain of stupidity

DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer.

I am using the Ivation temperature probes, and I have the flame boss temp controller, and I still cannot get it to hold a temp below 300.


That’s why I am looking at a pellet smoker.