Anyone planning to try the KJ Hyberbolic insert in their Egg?

unoriginalusername

this accessory seems cool, given the KJ classic and egg are nearly the same size I’d asssume the Hyberbolic meant to fit the classic I and II would also fit a large bge. 

https://www.bbqing.com/products/kamado-joe-hyperbolic-insert-for-classic-joe

cookingdude555

yes

Photo Egg

Takes up takes up to much vertical space in Egg. The newer KJ models have a taller base to make these work.

stlcharcoal

Keep in mind it sits on the firebox, not the ring.  Also, those supports cast into it are for the divide and conquer system.....so you're probably going to need that too.  The gen3 is a different dimension too--its taller.  

I should have one in a few months, I'll give it a try and report back.

The Cen-Tex Smoker

stlcharcoal said:

Keep in mind it sits on the firebox, not the ring.  Also, those supports cast into it are for the divide and conquer system.....so you're probably going to need that too.  The gen3 is a different dimension too--its taller.  

I should have one in a few months, I'll give it a try and report back.

Please do.

StillH2OEgger

I would never rule anything out, but I try to avoid solutions (especially expensive ones) to things I don't think are problems.

hoosier_egger

What's the benefit of this?

unoriginalusername

ColtsFan said:

What's the benefit of this?

I assume vs a plate setter that has a brisket or ribs potentially getting direct heat this also creates a indirect zone that in theory is larger and promotes better air flow?

just reading marketing material. Haven’t used one or seen one so your guess is as good as mine 

tenpenny_05

I'm still confused too, so it increases convection??

littlerascal56

I worked on Westinghouse gas turbines in the 80’s, and the fuel nozzle/air baskets were similar to this.  I actually went to school for several days at the factory in Hamilton ON to learn the theory!  Difference is they were 304 stainless that operated at 1500 deg F.

SGH

littlerascal56 said:

I worked on Westinghouse gas turbines in the 80’s

I worked for Westinghouse in the mid to late 90’s. I spent a lot of time at their facility in Lake Wylie, SC. I left when Siemens finally took 100% control.  

ryantt

Yes yes I’m going to buy it for my xl egg and for our kJ classic if I do not end up buying something different for Norah Grace.  Looking at the Humphrey’s pint and battle box as an option for her cooking “needs”. She keeps having my wife and I buy her bbq stuff, which is fun but it’s getting expensive.  That’s all I’m going to say. 

cookingdude555

ryantt said:

Yes yes I’m going to buy it for my xl egg and for our kJ classic if I do not end up buying something different for Norah Grace.  Looking at the Humphrey’s pint and battle box as an option for her cooking “needs”. She keeps having my wife and I buy her bbq stuff, which is fun but it’s getting expensive.  That’s all I’m going to say. 

yes yes, you are buying it for her.  

unoriginalusername

tenpenny_05 said:

I'm still confused too, so it increases convection??

That’s the theory, better indirect convection 

Canugghead

The hyperbolic insert design was inspired by this Harvard hour glass project?
https://www.wired.com/2015/07/high-tech-bbq/

SmokeyPitt

It looks like an interesting concept but if you have to buy that and the divide and conquer system I am speculating it is at least $300 US. That is a pretty expensive solution to a problem I didn't know I had. 

tjv

we have kj III coming but this one, I may need to see to believe.  Simply, what happens to the rising cyclonic airflow when it hits a big brisket, multiple racks of ribs or couple pork butts.

t 

HeavyG

Canugghead said:

The hyperbolic insert design was inspired by this Harvard hour glass project?
https://www.wired.com/2015/07/high-tech-bbq/

Yes. KJ worked with some of the folks that were members of that team to create the insert.

johnmitchell

Waiting on @nolaegghead for his assessment and pros and cons.....

cookingdude555

johnmitchell said:

Waiting on @nolaegghead for his assessment and pros and cons.....

oh cool, does he have one?  I've been looking for an owner that can give a concrete opinion.

Legume

Hmmmm.  Marketing department outdid themselves this time?  Sounds incredible, almost unbelievable.

damnedhooligan

The teflon coating causes some concerns...I wonder what kind of test they did to ensure the coating doesnt break down. Unlikely anyone is doing indirect cooking at over 600 degrees but having teflon near a charcoal fire is unsettling...

blasting

damnedhooligan said:

The teflon coating causes some concerns...I wonder what kind of test they did to ensure the coating doesnt break down. Unlikely anyone is doing indirect cooking at over 600 degrees but having teflon near a charcoal fire is unsettling...

I'm not concerned about health, but it doesn't seem all that logical to coat something that sits next to flames with teflon.  Maybe I'm wrong.  

In any event, KJ deserves credit for their constant push for innovations.

cookingdude555

blasting said:

damnedhooligan said:

The teflon coating causes some concerns...I wonder what kind of test they did to ensure the coating doesnt break down. Unlikely anyone is doing indirect cooking at over 600 degrees but having teflon near a charcoal fire is unsettling...

I'm not concerned about health, but it doesn't seem all that logical to coat something that sits next to flames with teflon.  Maybe I'm wrong.  

In any event, KJ deserves credit for their constant push for innovations.

Agreed. I benefit from those innovations as my eggs typically can use these items. For all of us that have eggs (or KJ owners that already have their gear), it wouldn’t sway you one way or the other. But people looking to buy the first time, this will impact their decision. 

milesvdustin

That thing is teflon coated? 

#thedevilweknow

jtcBoynton

damnedhooligan said:

The teflon coating causes some concerns...I wonder what kind of test they did to ensure the coating doesnt break down. Unlikely anyone is doing indirect cooking at over 600 degrees but having teflon near a charcoal fire is unsettling...

Actually a lot of folks on this forum do indirect cooks at temps over 600º.  PIZZA.

SmokeyPitt

jtcBoynton said:

damnedhooligan said:

The teflon coating causes some concerns...I wonder what kind of test they did to ensure the coating doesnt break down. Unlikely anyone is doing indirect cooking at over 600 degrees but having teflon near a charcoal fire is unsettling...

Actually a lot of folks on this forum do indirect cooks at temps over 600º.  PIZZA.

That is a good point. I wonder if they only intend this to be used for lower temp cooks (say under 400?). At Pizza temps I would think that teflon coating will get cooked right off. 

I am not sure I see the point of the teflon coating anyway. I guess to make it easier to clean? I wonder if they envision using this with a drip pan or not. I would think that top plate would get pretty hot without a drip pan you could get some off flavors from burning drippings. Then again, I know plenty of people that never use a drip pan with their plate setter. 

littlerascal56

I can visualize it lasting if it’s Teflon coated “cast iron”, as it will easily see 1000 degrees when it’s that close to the lump.  Teflon coated stainless would also take it, if it was not too thin.  I just need to see one in person the next time I get to The KJ dealer.

NorthPilot06

SGH said:

littlerascal56 said:

I worked on Westinghouse gas turbines in the 80’s

I worked for Westinghouse in the mid to late 90’s. I spent a lot of time at their facility in Lake Wylie, SC. I left when Siemens finally took 100% control.  

Small world, I worked for Westinghouse Electric (nuclear power division in Pittsburgh) about a decade ago.  Offshoot of the same company.

littlerascal56

Wer’re a bunch of electric power eggheads...LOL.  My speciality was steam turbines and combustion turbines.  I moved into wind generation in 2007.  These are on my shop walls.

unoriginalusername

littlerascal56 said:

I can visualize it lasting if it’s Teflon coated “cast iron”, as it will easily see 1000 degrees when it’s that close to the lump.  Teflon coated stainless would also take it, if it was not too thin.  I just need to see one in person the next time I get to The KJ dealer.

It’s cast aluminum