Is The ChefsTemp S1 The Ultimate Smart Smoker Solution You Need?

We take a look at the new ChefsTemp ProTemp S1 and Breezo fan. Is this the wireless smart solution we've been looking for?

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Social Media (Let’s Connect!)
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[kevincrane]

Hey David.. ChefsTemp Beta tester here. Words of advice while using the Breezo.... choke down your exhaust damper. Eggs and drums draw alot of air. If you close the exhaust down, much more than normal, the fan will allow for much more steady temperatures. Its actually amazing the difference it makes. I know one of the testers actually shut his exhaust completely.
On my Bronco Drum, I run the exhaust no more then 1/4 open.
That magnetic damper that goes on the Breezo is very handy as Again.. if its open your smoker will draw air without the fan running. I leave that one just 1 click open.
Isnt the app super easy to run?!?!?! So clean!
Keep up the good work bud!! If you have any questions, don't hesitate to reach out!!!
👊🏻💨💨💨

[smoking_bears_]

Nice review, im currently running the S1 & Breezo fan on my drum smoker. I keep the intake of the fan on the 1 notch. Only time i seen the temps creep up is after having the lid open.
I've had other fan setups where it drafted enough air thru the (not running) to keep and rise temps.
As you already know those ceramic cookers take a long time to cool down unlike a drum or kettle. 🤘
I think the issue wasn't too much intake air but the fact, opening the lid for to long allowing fresh air in then closing lid which now the S1 temps low (not 250) then runs until it reads 250. Which is more like 280 - 300. There the pause function on the S1 that pauses the breezo for that instance. Press it before opening the grill then close it wait 15-20 mins when temp settle. Then unpaause.

[TylerNally]

Great review. I really like the idea of these Chefs Temp products that can be added to most any charcoal fueled grill.

The reason why your kamado ran hot (even after you choked intake and exhaust down) is because the ceramics of the grill became charged with heat. The chuck roasts received heat from the fuel and the ceramics all around. Because these ceramics maintain such a steady temperature, you don't really have the ability to cool down (like an oven) just by dialing down the temperature and waiting.

Cooking at a few degrees above 0°F the option to use a kettle grill might be a little too energy wasteful (compared to the efficient kamado) a low and slow cook would regulate easier, but, it'd likely go through a lot more fuel over time as the kettle can preserve the heat like the kamado. Might even have to add fuel for longer cooks.

[Smoke_N_EmbersBBQ]

@TheBarbecueLab great review David & Melissa. We appreciate you guys going out in the cold! Looks like a cool unit. I already have a fireboard 2 pro and fan a long with a pulse. On my kamado joe I usually only use the temperature control for overnight cooks. Gives me a peace of mind.

[jasonzhang]

When I'm using a fan, I set the top vent to where it's barely open at all and let the fan do all of the work (unless I am grilling at a really high temp, like a sear). I never have any problems when I use those settings. This is on two different kamados - a Kamado Joe Big Joe and a Kamado Joe Classic.

[stevelitteral]

I have an Acorn cart and would love this if it fit. 😎👍

[davidgolden]

I have a primo oval XL and wonder how this would work on it? Do you have to have to keep the power cord on the fan/blower?

[markgermann]

Hi, Coming from New Zealand. Great video review as usual. Are both of those new items water proof, I assume in the conditions you were cooking that they are? Cheers Mark.

[waynec]

It seems like a quality product, color looks amaing

[emmgeevideo]

I'm curious about the fuel you used. At 7:45 it looks like some kind of lump charcoal. Did you use any kind of smoking wood? I have a Kamado Joe Big Joe which I love, but the downside of it and any kamado cooker is that when you're cooking at 250° and you've closed down the vents, the actual air circulation (and therefore smoke circulation) is pretty minimal. At that point it's operating more like an oven than a smoker.

You mentioned a smoke ring and you said it was the best result you've achieved on a chuck roast, so something good was happening. Yet you really restricted the airflow... I would be interested in your thoughts about how smoke is imparted with such limited airflow.

[PatrickMcdonald-ybtb]

Can i use Temp Spike Plus meat thermometers with these components since a already have them?

[kctrevor]

Would this work with my pit barrel cooker?

[richardliles]

Using Flame Boss and Meater probes on an Akorn. Not having the Akorn adapter is a bit of a fail for Chefs Temp. Also I like ability to have a wired pit probe at the grate level. It seems like you need to have the Chefs Temp suite of products to achieve maximum control, but glad to see some competition and alternatives in this space. The current pricing of the whole chef temp system (grill gauge, probe, and fan) is less than flame boss + meater...

[waynecole]

While I think the controller did its job, and those chuck roasts looked amazing, I’m thinking that the whole process of setup was a little convoluted.
Maybe that’s just me though. Anybody else feel the same way?

[markpowers]

David, how about a re-test to see how steady the temp stays

[ChuongNguyen-upfy]

what if the battery run out during a cook? why can't they make a product integrated into the smoker?

[jasonbennett]

I just tried you code for 20% off and it only is giving 10%

[DrChili]

This seems very similar to the Thermoworks

[lionstonylb]

To be honest an egg style smoker is soo efficient you shouldn't need to be messing with it. If you do it right your smoker should easily hold a consistent temp for many hours. When I do a brisket I can hold at 275 for easily at least 10 hours without touching anything.

[lakorai]

The problem with the fan is that it does not have a draft door. The Stoker, the newest Fireboard g3, the Auber Instruments fans are the only ones that seem to have this. Without an auto draft door the Kamado will still pull air through the fan intake and will throw off your inside temps.

Why this vendor and BBQ Guru cant fix this simple problem boggles my mind.