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If you're going to have to use a digital temperature control, I'm not sure a Kamado is really necessary. I really like my PitmasterIQ[1]. It's a couple hundred

by donw 5y ago

If you're going to have to use a digital temperature control, I'm not sure a Kamado is really necessary. I really like my PitmasterIQ[1]. It's a couple hundred bucks, and doesn't require a smartphone app, which means it won't stop working in a few years. Hooks up to pretty much any grill -- which, presumably, you already have -- and near-guarantees perfect results every time. Sure, you'll need to foil wrap (3-2-1 is a good place to start), but otherwise, it's minimal work. Did a six-hour smoke of some babyback pork ribs a couple of months ago, and if I closed my eyes, could easily imagine I was in Texas, not Tokyo. Flavor, texture, and color were all amazing. For those that don't know: These work by controlling airflow to the coals, with a thermocouple-driven feedback loop. I went with the cheaper Pitmaster, but I'll likely invest in one that also has a thermocouple for the meat as well. [1] https://pitmasteriq.com/ https://pitmasteriq.com/

ipspam 5y ago
A pitmaster is a digital temperature control, so you are on the correct path. I use a Thermoworks Signals and Billows as my digital control. It allows me to have 4 probes, 1 of which is positioned to control the temperature, 3 of which can monitor other parts of the Kamado or be inside meat. It also allows me to see a graph of all 4 probes over time. It connects to my wifi (and Bluetooth as a redundancy) so I can check temperatures when im out shopping or working (via Thermoworks, which collects and serves the data back to me). It also allows me to change the temperature from anywhere. I can start a cook at 300, go to work, and drop it to 225 anytime I want. It's the ultimate piece of kit. As for not needing a Kamado, I disagree. The 345lbs of mass that I have give ultimate temperature buffer control. It can't be overstated the difference holding a cook between 223-227 and holding a cook between 210 and 240 makes. The steadier the better.
- donw 5y ago
  Love me my Thermoworks instant read. They do nice silicone scrapers and trivets as well! I'll revisit the Kamado once I'm in a place where I can justify a grill that weighs in like a sumo wrestler. :)

by donw 5y ago

ipspam 5y ago

A pitmaster is a digital temperature control, so you are on the correct path. I use a Thermoworks Signals and Billows as my digital control. It allows me to have 4 probes, 1 of which is positioned to control the temperature, 3 of which can monitor other parts of the Kamado or be inside meat. It also allows me to see a graph of all 4 probes over time. It connects to my wifi (and Bluetooth as a redundancy) so I can check temperatures when im out shopping or working (via Thermoworks, which collects and serves the data back to me). It also allows me to change the temperature from anywhere. I can start a cook at 300, go to work, and drop it to 225 anytime I want. It's the ultimate piece of kit. As for not needing a Kamado, I disagree. The 345lbs of mass that I have give ultimate temperature buffer control. It can't be overstated the difference holding a cook between 223-227 and holding a cook between 210 and 240 makes. The steadier the better.

donw 5y ago
Love me my Thermoworks instant read. They do nice silicone scrapers and trivets as well! I'll revisit the Kamado once I'm in a place where I can justify a grill that weighs in like a sumo wrestler. :)