Kamado Joe vs Weber Smokey Mountain | Low and Slow Pulled Pork | Barbechoo
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- čas přidán 5. 09. 2024
- Today we are having a battle of the titans! It's team red vs team black!
I'm putting my Kamado Joe Classic II up against my old faithful 47cm Weber Smokey Mountain for a low and slow test. Which one will win? Which one will give the best flavour? Which one will be more stable? Let's find out!
#KamadoJoe #WeberSmokeyMountain #PulledPork #LowandSlow #GrillTest #BBQ #UKBBQ #Barbechoo #KJ #WSM #TeamRed #TeamBlack
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OK Guys, What team are you on? Comment "Team Red" or "Team Black" below! Plus which pulled pork you think looked best?
Red team! Nice video
Considering the price difference between the two, the WSM is awesome.
Then you can afford the mods!
That would be the kicker now. If the race is that tight, price and warranty must come into play a bit. Also other aspects like portability for rv'ers and stability for animal owners. Toddler safety ish. (In this respect if your not on top of your game, resort to great granmas teaching style.) Great comparison though. Slantia
Wow. I was about to purchase a brand new WSM until i ran across this test review. My good neighbor called me the other day and said he’s selling his Komodo Joe ll (18”) he’s had for a couple of yrs. He told me to name my price. I just was looking at a Komodo Joe at Lowe’s a few weeks back and that thing has a presence about it that jumps out at you and says; “you know I will seal the deal on your meat, whatever you wanna cook!”
That being said. I bought that KJll on the spot! And the only reason i may still get the Weber is because It’s a dedicated smoker w/ 2 racks for more slow smoking cooking space on them.
But I got this feeling that the Komado Joe is the King of these two in the balance of how well your meat will come out because of its consistency keeping that ideal temperature (if you control it from the get go).
Excellent comparison man…
Oh and by the way. The Komado Joe ll 18” is around $1,400 brand new. I made that “name your price” a $200 offer and my neighbor said ; It’s yours! Done deal for a very rare steal indeed.
True story guys…
Both are great cookers. One is just about $800 less. I do think you should have used lump charcoal in the WSM. That’s pretty much all I use in it. More natural and better flavor profile. As always, great video and edit, James. Well done!
Agree. Did everything right except for the lump charcoal. Can't believe you did that. Totally negates your test.
I think I’m team black. The Kamado Joe costs about three times as much here in the US. But was the food three times as good? Besides I have a gas grill that I love. I don’t need a second grill, I just want a good smoker. If I was also in the market for a new grill, as well as a smoker, I would go with the Joe.
Firstly - Team Black for me. i added the gasket mods as per your video a while ago as i was having trouble putting mine out after a cook. Im not surprised by the result, you would expect nothing else, if only based on the price differential between a bullet and a kamado. A word on the temperature spike .. this probably happened as you are essentially controlling your temp by boiling water (evaporative cooling), rather than by the vents. the temp it spiked to is the true temp the pit wants to run at. for about a year i have used sand with a layer of foil in mine. first time out i noticed how easy the temps can climb without the water acting as a brake. you end up opening the vents less without water. think of it like driving a car at 30mph with your handbrake on vs off. you are driving at the same speed, but using more petrol with it on. This leads on to your fuel usage - i also use weber briquettes. i was amazed by how much fuel you got through during that cook. mine wouldnt use anything like that. this ties back to the "boiling water" comment - a lot of your fuel is being wasted doing this. sand takes a lot of heating up, but once its at temp, it doesnt boil off and disappear out the top vent, taking its heat energy with it. great video btw. you cant beat a bit of pulled pork.
i should also add, i use a Tip Top Temp as a controller, just so its totally set and forget.
WSM every day.
Having a more insulated container seems like it would be an advantage but, allowing one pan of water to go dry and using different fuels renders these results useless.
Great video comparison. The only thing I’d say is you should have used the same fuel to do a true fair test.
Team black
I say love what you have fun with. The BBQ is the end goal. I have several grill types including a WSM. I love it and the rest including a pellet smoker, big easy, griddle, kettle grill, gas grill and small charcoal grill. I enjoy cooking on them all. All have advantages. Get what you like and learn how to make BBQ.
Team black for me
Team Red! Got a Kamado Joe myself and love it. Did pork shoulder last week and had the exact same results as you. It’s very stable / consistent. Thanks for the great content 👍🏻
Team red was always going to be the winner for this. When you can control the temperature like that. It will produce a perfect 👌🏻 cook each time. Great video James
At only 3 times the price
Nice cook comparison. I have the wsm and last year got my hands on a kamado. They will spoil you. So easy to cook on. Thanks
Rip Phil
Never realized Weber made a thermometer with Celsius being the primary temp measurement. Only ever seen Fahrenheit. Learn something new everyday lol
My 22 WSM is rock solid like yours. But I wouldn't mind cooking on a kamado for sure!
I have cooked on both units and for me the WSM 47 is better for smoking, KJ def more fuel efficient...WSM for me though for by quite a margin. I never have a problem with temp control although i operate with the 3 bottom vents equally opened slightly
Bring me someone that spends £1000+ on a new bbq that doesn’t say it’s better than his old one 😂
I’ve been there! 😂
Very little difference between the WSM and the fancy Komados.
The only true upgrade is to a quality offset. In my opinion 👍
The WSM is the bargain of the bbq world!
P.s. Great videos 👏👌
I tried the WSM without water pan for first two hours plus then empty foil lined pan in for last 3 hours , wrapped for much of that then unwrapped for last hour or so , worked well with apple juice apple cider spritz.....WSM was second hand good result little fiddly to keep steady temp , not mastered that yet couldn’t afford the Joe.....good video 👌
Try filling the water pan with sand and seal it with foil... rock steady temperatures and easy clean up. The sand provides thermal inertia and the foil catches the dripping fat. I haven't used water in the pan for over a year now.
I have both units. Both cook well. Since I bought the Kamado Joe, I have not used the WSM. I maininly smoke ribs and ocasionally chicken. I think the ribs usually were juicier when cooked in the WSM, probably due to the water bath. But I love the temperature control with the Kamado.
Be more than happy with either of them
Great cook and comparison James.I've never looked back since getting a Kamado Joe so Team Red for me. Once you dial in the temps it's as steady as a rock and it's so versatile. I'm still amazed by shutting it down at the end of a cook and how much charcoal is still useable next time you open the lid. Pork Shoulder is one of my favourites to cook as well.
Useful notes … thanks
Price difference is huge also. And is the Kamodo taste worth the extra £1500?
For the price difference, and for the almost indestructible nature of the WSM, I think it is the winner. I’m Team Black. I’ve had a WSM for 8 years, and loving it.
"Pit Barrel Cooker enters the chat"......
It’s no different than a WSM and you can’t control the temps as well.
Very interesting comparison video, I'm team black only because I have never cooked on a Kamado Joe, but really enjoy the food I cook on my WSM. Look forward to seeing some more comparison cooks with different meat and potentially using Lump as oppose briquettes or place the smoking wood in the way you did the Kamado as oppose to burying it all the middle. Very interesting though many thanks.
I have both as well. I can cook more on my WSM but my KJ is a little more fuel efficient. I have a firedial on my WSM and a FireBoard drive 2 controller that makes it basically a set it and forget it cooker. Both are great though.
I don’t think the music is loud enough
Team Black. Summit Charcoal (or newer Summit Kamado) vs Kamado Joe is a comparison to consider.
should've ran the kamado joe block charcoal in both cookers for a fair comparison. Also post oak and applewood for the woods would've gave a better bark.
I've had both. Currently am using the WSM exclusively though. WSM is great to add lump and to get the ashes off the coals. Kamado held the temp better though. Easier for Kamado to use as a grill. WSM though at 1/3 of the price is overall a much better deal IMO.
Black not even a question. That fact that it was close match black takes it. Red cost 4 times the amount it should have blown the competition away. Thanks for the video im on my way to buy a WSM😊
Love your backdrop. Nice video.
An 18.5" WSM is $330 not even on sale. A Kamado Joe Classic 2 is $1400. Need to consider the very large price difference.
I’ll stick with my $50 18” WSM from Craigslist.
@@NoneYaBidness762 That's a great deal.
@@jamesaroeuett1567 I know. It was a good day. Love the thing
Wasn’t expecting pure norn iron on a bbq video. Somewhere round ballymoney direction?
I have a WSM 22, it’s massive and a charcoal hungry beast but it’s what was available second hand
A little further south of Ballymoney but just as country lol
@@Barbechoo good man yourself. I’m originally from Upperlands and my brother lives in Balnamore. Great to see local videos will be following with interest
Wsm
Had a WSM for years but a Kamado beats it hands down. Good review, surprised you found similar fuel consumption though. Kamado usually uses less. I got an Aldi Kamado for 350 and sold my WSM for 280- a no brainier upgrade.
My wsm isn't standard. Adding the gasket and upgraded door had a huge effect on fuel consumption do I'd say that's why they were so close
Barbechoo - UK BBQ interesting it made so much difference.
Also depends on temperature. The kamado would really shine in the winter. At that point he would have to use insulation welding blankets and such to keep up lol
Salve, volevo sapere approssimativamente quanto carbone consuma per una cottura bassa e lenta di circa 10/12 ore. Grazie
With the right cooking strategy, the type of charcoal, the setup of wood chunks, temperarure setting and so forth one can obtrain comparable
cooking results on either of those cookers. Kamado Joe is better built, with heavier and solid components, it is more efficient and easier
to control, it can also work as a grill and pizza oven. All that comes at a higher cost. WSM can also be used like a kettle grill by removing the middle section.
Great video, looking to replace a cheap offset smoker myself and trying to decide between these two - this really helped!
@Toroidal Zeus I quite like it, but it was a very cheap one and rusted through - I replaced it with the Kamado Joe Classic III and it’s been brilliant so far!
@Toroidal Zeus That looks a similar style to what I had, but it's more expensive so I suspect it's better made/thicker. I made some great food on it, very happy with it for what I paid - the difference between that and the Kamado is mostly in the insulation, you can get an incredibly stable temperature for a long time without much intervention. It's obviously much better made and will last a lot longer too. Whatever you choose you'll make some amazing food, just a little easier and with less intervention for the Kamado :)
What I expected. The WSM’s only benefits over a ceramic are in cooking space and portability.
I know they’re both excellent, but I’ll go with the SM 🔥🇺🇸
If you get the water too hot in the wsm and it boils, there can be enough steam to wash off some of the rub. Sugar first.
KJ must be better to justify the price difference. I graduated from the medium WSM to the XL BGE and have no regrets after a few months of use. It will be even more perfect once I get the BJ-TISSERIENA--JoeTisserie.
Great video James, another reason to buy a KJ! Keep the awesome videos coming!
If you lost rub on the WSM that's user error, not cooker error.
Would be great to compare the WSM with the new Kamado Joe Kettle . I would do it, but my WSM is up in Alaska and my new Kettle Joe is down here in the L.A. area.
Great video, thanks, interested in the mods made to the smokey mountain as I’m buying a smoker, wsm seems a good place to start due to the value 👍🏻
Hey, I have a video showing what I did to mine. Wsm is a great smoker but it has one or two little issues but the gaskets and doors make a world of difference
Here is the video czcams.com/video/NZ6lZJIok_8/video.html
Barbechoo - UK BBQ cheers for the info, I went to look at a WSM, the dealer had a joe classic 2, 300 quid off so I’m team red 🤣👍🏻 I’ll maybe chuck a vid up of my first cook. Thanks again.
I find you usually have to use more wood chunks on the wsm. I have both of these as well. My wsm has the hunsaker vortex and hanger system though, so it’s not really an out of the box wsm anymore. I like smoking on the wsm more, but I love my kj for everything else.
great cooks mate pork looks fantastic, team red for me 👌🏼👍🏼
What is the price difference between these units?
About a grand lol
Why use boiling water?
Adding cold water usually sucks a lot of heat out of the smoker as it takes a lot of energy to bring that water up to temperature. By adding the water already boiling, it avoids a temperature dump
Only 6 1/2 hours and WSM burned that much fuel. You dod something wrong. Top vent open, only one bottom vent barely open. Its not the pit, but the person running the pit.
Dude! You want those fats flashing off. That's how we roll in South Carolina. Just keep it liw and slow. Thank me later. Buy the way, don't cut the meat in half, just don't.
Great watch James!
I’m from Northern Ireland too. If you know anywhere where I can get a good deal for a WSM 37/47 please let me know!
Team black wsm
This isn't even a fair comparison. The price of that joe is 3x the weber, it's not even in the same league
Kamado Joe is definitely more user friendly. It’s geared toward the general public. A Weber is really meant for people that are willing to put in the time to learn their grill/smoker. A Weber is like an artist’s tool. Only a true artisan can fully appreciate the capabilities of a Weber. With that said, buy Kamado if you are a novice and consistency is important. If you are a beginner and want to truly learn the art of becoming a pit master, by making mistakes (the best way to learn) there is no substitute for Weber.
No one mentions the drastic price difference. The Kamado is 2-3 times the price for the same size
@@TheBbturtle personally id say more 3-4 times if you dont get em used.
I would say the exact opposite. Buy the WSM at first to learn on then move up to the Joe. It is a way more versatile smoker/bbq that does much more than just smoke....I still have my WSM but honestly don’t use it anymore. Still a great smoker though, and if that’s all you are doing, then get the WSM
@@TheBbturtle akorn does the job and is around the same price. Had mine for probably 4 or 5 years now and can't complain. Bought a Jr as well and absolutely love that thing for a single rack of ribs or a single pork shoulder.
What brand charcoal did you use? I'm struggling finding a good charcoal but Aldi, ASDA Morrison's etc just sell cheap crap.
I use kamado Joe big block lumpwood. I've used the mr.charcoal restaurant grade in the past too and really liked it
Could the measured thermal stability with the Kamado be partially due to greater range of thermometer’s measurement scale? WSM’s full scale range is about half of the Kamado so it is likely more sensitive to slight changes.
Dude, lol, it was never going to be a proper comparison when you used completely different fuel. 🤦♂️ Lump gives better smoke rings as well, so again, presentation would always have been different. Pity. I was looking forward to this video.
I would say it is fair because the Weber advertises for use with briquettes and the kamado advertises as lump only. The owners of each would likely use their respective fuels.
@@danieldotter6077 you would say it, but you would still be wrong. Just because a manufacturer suggests a fuel in no way or shape requires you do so, nor does it magically require you to do so for a comparison. I’m guessing you didn’t excel in the sciences, as you’d immediately realize that when doing such a controlled comparison, you want to eliminate as many variables as possible that would cause the results to differentiate. The mere act of using different fuels entirely invalidated this youtuber’s results.
@@greggweisbrod4395 so Harry Soo who is a many times over first place BBQ champion who uses a Weber with charcoal briquettes is wrong?
Shut up dude.
I bet you 99% of Weber Smokey mountain users use charcoal briquettes.
That said I have a Kamado and only use lump
@@danieldotter6077 I don’t like shut up, I like 7-up. Harry Soo uses lump charcoal all the time, don’t be ignorant, it looks bad on you. And if Harry Soo did a comparison review with different fuels in each cooker, it wouldn’t suddenly change how wrong it would be to do so, lol. You’re clearly a novice, so I’m trying not to make you feel small, but if you’d ever smoked using different fuels, you would know without hesitation how dramatically different it impacts all aspects of your cook. You’re trying to sound like you know what you’re talking about, but truly, you’re out of your depth and you should learn to be okay with that.
Pretty much a useless comparison use different fuel in each and a water pan in one. you should've kept it as even as possible.
You can’t compare these 2 one is just miles apart from the other . Pointless. Water pan isn’t necessary in a kamado
The only difference the price.. weber is a good smoker..
Only difference is price ? 😂 there 2 completely different smokers the differences are endless
@@jiggyfishing5890 i can smoke brisket in my weber and it will taste as good as that komado
Joe looks better
Bias review, so obvious!
What is a pork butt in UK called? Is it shoulder?
In Ireland we call it the Pork Collar.
@@CliveLomax conor mcgregor calls it red panty night.:p
Very interesting comparison video, I'm team black only because I have never cooked on a Kamado Joe, but really enjoy the food I cook on my WSM. Look forward to seeing some more comparison cooks with different meat and potentially using Lump as oppose briquettes or place the smoking wood in the way you did the Kamado as oppose to burying it all the middle. Very interesting though many thanks.