Kamado Joe vs Weber Smokey Mountain - Pulled Pork
Vložit
- čas přidán 2. 05. 2020
- In this video I smoke 2 pork butts and create the VS SHOWDOWN... Kamado Joe vs Weber Smokey Mountain, Pulled Pork Edition. (I am not paid by Kamado Joe to say these things)
I am honestly shocked at the difference in the taste and tenderness, mainly the taste. Don't get me wrong, the Weber Smokey Mountain was very tender, and it tasted good, but the lack of overall flavor was very apparent in comparison to the Kamado Joe. The Kamado Joe just out performed the Weber on taste, tenderness, and the smoke flavor was deeper into the meat. It was just an overall better product.
In the end, they both would make a GREAT meal that your family and friends will enjoy and would be something that you could be proud of as a pitmaster.
You can do this on any kind of smokers that you may have too
I used my Kamado Joe Big Joe and my 18" Weber Smokey Mountain
Recipe:
• 2 - 7.5lb pork shoulder/butt.
• Your favorite rub - I used a mix of corse pepper and kosher salt with my fav BBQ rub.
• Cooked at 300(275 on Weber) on my Kamado Joe unwrapped for 4 hours.
• Wrapped for 2 hours in foil (double wrap in 2 layers of foil)
• Let rest for a little while...if you can :) ha.
• EAT!!!!
Total of 6 hour cook time!
Here's the BBQ journal link: amzn.to/2y2flLb
Here's the cotton gloves: amzn.to/2y4HC3K
Instagram: / beauhollis
Twitter: / beauhollis
Kamado Joe can’t blow away a Weber Smokey mountain probably user error
This video is soooo long! You can say the same in 3 minutes!
This was so fun to make!
You had a bit too much coal inside the Komado Joe. That’s why you had a higher temp. Once you master how much charcoal/wood chips etc you start with will pretty much determine your overall control using the precision of the Komado Joe.
Love the side by side comparison! So many variables, definitely need to do it again. Keep it up!
It's very likely user error or difference in meat quality. Great comparison tho
Did you say 6 hrs for pulled pork ?
Was it the same fuel? Lump is much more flavorful than briquettes as far as smoke quality. More so if you use a good lump.
I gotta be there for the next side by side bro
When is the rematch?
Could you do a Smoky Mountain vs Kettle Joe taste test.
There are enough test already on CZcams for a real world comparison. I own a Komodo Joe ll. And what they are saying is true about the end result.
When you run into the guys who say they own one and they seriously disagree, that should tell you something of what they think of paying the high premium, 😂.
Just sayin…
And. I’m about to purchase the Weber because the 22 inch has a good amount of sq inches and is a very good vertical smoker, and is very light compared to the Joe’s.
I used to have a Kamado. Sold it as part of a move. Then bought a WSM. Over a year of owning the WSM, I've never been able to get the quality of BBQ I got from the Kamado. Long story short, I'm selling the WSM and getting another Kamado.
I have a Kamado Joe and also a Weber Smokey mountain. There is zero chance the Kamado wins this test. The Kamado's are a great oven, good for searing, pizza, etc. but cooks too efficient for smoking. The smoke is dirtier/smolders and makes food taste bad. Why you never see them in competitions. That is also why people usually cook hot and fast on a kamado vs low and slow.
I definitely beg to differ Sir. I too own several top cookers and my Joe outperforms them all. Why do we need competitive smoking to persuade us? Actually we don’t. Because one of the reasons Komado Joe’s ain’t in competition is because they are way too heavy to cart around. But if you can afford a Komado Joe, you ain’t returning it back from where you purchased it, 😂!
@@martygreen3145 the weight of a Kamado is not the reason they aren’t in competitions. We drag around gravity cookers and stick burners that are literally thousands of pounds. My comment was not to bash on Kamado. I have one. Was just stating a fact that the smoke they produce at low temps is shit white smoke that makes food taste bad. If I’m smoking ribs on a Kamado I cook them hot and fast to ensure combustion. Just watch Kamado Joe’s own chef Eric.
that's right, kamado is so efficient it just doesnt have the airflow to burn the wood at the right temp, once it reaches the temp - you close it down to the minimum and it barely shifts air. that is why offsets are king for this - small hot fires at the right temp producing thin blue smoke and relentlessly shifting LOADS of air carrying those tasty particles to your food
You can tell he is cooking with love when it comes to his Komodo! Long story short we replaced our electric stove with a gas stove and I can tell you the wife is cooking with love because the food taste 10 times better!
Less talking