Kamado Joe SlōRoller Hyperbolic Smoke Chamber Accessory Insert with Stainless Steel Rack for Classic Joe 18-inch Charcoal Grill and Smokers in Black, Model KJ-HYPER

I gave this as a gift to my son-in-law. He was very pleased.

Wow! So I have done kamado smoking before, so while I was somewhat successful in the past, this one is taking the game up a notch. For ME, I think the thing I was able to do was control the temperature better at the low ranges. In the past, I found the kamado temperature control tricky, and more than once I was unable to keep the fire lit while maintaining 220. With this and my big joe, I think I could maintain something below 200 if I wanted to. Before, I had to do a elaborate arrangement of the charcoal lumps to keep the cross section of the burn low enough to allow control. I just did two back to back 24+ hour cooks, with nothing special in the way of coal arrangement, other than layering my smoke chips in. It looks like I can do around 30 hours. For temperature control, I have my own PID I use sometimes, but for right now I'm using a Inkbird Wifi Bluetooth BBQ Temperature Controller ISC-007BW. The inkbird tends to overshoot by 10ºf every once in a while, but for the most part it does a good job of maintaining the right air flow for the set temperature. The inkbird is not perfect, but a good pairing with the big joe and Sloroller. The wifi on the inkbird cannot be paired using an iphone, but none of the other low-end wifi devices have good luck with the apple wifi security fixes. Before the slow roller I would do tricks with pizza stones and ceramic baffles, and I was more or less successful, but the kamado always wanted to be closer to 350 than 220. Now with the big joe, sloroller and inkbird I can dial in 210, and get 210, just only light one spot on an edge, do not try to light the whole pile, light just10% of the pile, and just in one spot. You can't go slo if you light all the charcoal at once. You have been warned. Mine is marked 500ºf max, but others are seeing problems if they go over 300, and the new ones are marked 300 max. Apparently the shaped stack can deform above 300, so keep it cool. To get 300, just light a small part of your pile, and you better have a good temperature controller, because the damper is not going to give you a moment's rest if you try it without a controller. I am getting perfect results, but I have been cooking brisket for 40 years AND I never went more than 10 degrees over what I was aiming for. Just a half hour with no command authority over the air flow, and you will easily hit 500 and warp your slo roller. Treat the thing like it is fragile, manage your file without walking away with the top open ever, and you will be good. Letting your fire get too hot because you are just "warming it up" is a potentially fatal mistake. I bought a large but cheap pork butt for $15 to test it out yesterday before I put a $120 brisket on it today... Man I gook some good bbq..... better than anything I can buy around here... You need a big joe, a slow roller, a temperature controller, and a BIG 14” Slicer Granton Edge Prime Rib Roast Beef Food Service Knife. The brisket tends to fall apart if your knife is dull or too short.

This Kamado Joe SloRoller is a game changer. This SloRoller surrounds Whatever you are smoking giving it full flavor. The original one that came with my grill melted due to me having it up at a high heat beyond the recommended manufacturers setting.

Super even heat across the entire grate. The only hot areas are up close to the ceramic shell. I did some hot and fast St Louis ribs. In 2 hrs and 15 minutes at 340 degrees in the Kamado Joe Classic 1 with the sloroller flipped at 40 minutes then another 30 with back side up. Then foil wrapped for another hour. Nice bone pull. Could pull off bone but not falling apart. Decent smoke ring ! See picture Why would you do 321 ribs. I wanna eat them not marry them. I have a Kettle Joe also sloroller works great here too. Can buy it separately from Kamado for $90 to fit a 22 inch Weber. I cooked same ribs at 250 without the sloroller in the Classic not even close to the results with it. The only drawback is it does raise the cooking surface up 2-1/2 inches so a turkey may touch the dome. So if you have a really tall meat mass. The Classic 3 might be the unit you need. I got my Classic 1 shipped to my door for $517.00 with tax. I don’t need the fancy gasket or air lift hinge. So I choose the 1.

Only used once for a pork shoulder. There's a definite learning curb. Controlling temps was the challenge for me. It cleaned up easily, but should have used a drip pan. All in all I think it was a good investment for low & slo.

I can confirm this does fit in the standard Char-Griller Akorn, and the slow roller technology does work for a more even distribution of heat and smoke inside the cook chamber. Without it and with just a traditional stone heat deflector, I did notice hot spots inside the cook area which necessitated rotating your food regularly. This seems to solve that problem, as well as filling the chamber with a more even smoke. It's brisket season year round, my friends.

Be cautious with this product! This product came with a label to not exceed 500F. The Amazon listing "About this item" states: "Engineered to slow cook at temperature ranges of 150-500 F" I did not exceed or come close to this temperature, and never have operated my Big Joe above 450F. Despite my caution and care, the upper portion that supports the round flat plate warped, to the point the plate does not allow smoke to properly vent through the intended gap. If you check the kamadojoe website, their product listing for the sloroller states; "Engineered to slow cook at temperature ranges of 150-300˚F" I contacted the manufacturer (under warranty) and they have not responded at all. I am very disappointed with the product but more so with the company. Standing behind your product especially when a design change becomes necessary do to defects, will either make or break Brand Value. I can't use this product now, can't get it replaced, and the price of a new one is higher. Kamodo Joe - this is a FAIL. Be careful if you get old stock that still is marked 500F as my item was - don't exceed 300F or damage is likely.

Really enjoyed this product for the time I had it, and produced some really nice meats. Extremely easy to use and clean up, and much quicker than the divide and conquer setup the smoker comes with. But unfortunately I let a fire get too hot, and the rings melted. Deflector plate held up fine, so odd that ring melted at lower temp. Ring inverted, so now useless. Not going to give lower rating because it clearly identifies to not allow heat to exceed 500 degrees. That said, for the price, it would be nice to be made out of an alloy that had a higher melting point. Not sure that it is worth the price to replace.