How to Upgrade Weber and Kamado Joe to Smart Grills

Since every part is connected wirelessly, the whole package is very flexible. ChefsTemp announces Primo grill packages, every version of the Kamado Joe, Big Green Egg, Akorn, Vision, Old Country Smoker, and a Weber Smoky Mountain. If you’re willing to dig a hole or two, You can even install ProTemp in any classic boiler.

But what I had to play with was the Big Red Egg of the Kamado Joe Ceramic Grill, which is known for building heat slowly and retaining that heat for a long time. I rarely use ceramic, so it turns out I was terrible at getting the temperature right. I kept underestimating how well Joe was at conserving heat, so I allowed the temperature to get too high. The ProTemp helped me cook good ribs anyway.

The ProTemp S1 itself basically looks like a thermometer with a digital readout. This is because that is exactly what it is. Remove the original Kamado Joe thermometer and attach the ProTemp. This is the only permanent installation I have had to do. Pair this with a ChefsTemp Probe ($120) To offer app-enabled monitoring of both meat and ambient temperatures. He adds ChefsTemp Breezo Fan ($80)released in 2025, and you can get reasonably precise temperature control.

Furthermore, the fan is installed in the bottom vent with a small metal adapter. Voila, the actual installation has been done. But unlike the Venom, ChefsTemp devices require at least four devices to charge, all paired with Wi-Fi or Bluetooth and working in harmony: a digital controller, a fan, a phone, and at least one meat probe.

This can be difficult if your signal is as weak as mine: you will likely be missing one component or another. Unfortunately, it’s not very easy to switch between Bluetooth and Wi-Fi operation. To switch to Bluetooth, I needed to unpair the entire setup, then start over. So make sure you have a strong 2.4GHz signal where you plan to use the grill. To test this, you may need to Disconnect the 2.4 and 5GHz bands on your router and test the band using your phone.

Once you have enough signal, Breezo and ProTemp sync automatically and reliably. The tentacles can be more intrusive, and you’ll have to mark them yourself with a pen to tell them apart. (Color coding would have been great!)

The ChefsTemp app is a bit more sophisticated if you want it to be: Choose a cut of meat and its thickness or weight, and the app will monitor the machine and provide guidance on turning times – and how long it should be until the meat reaches the desired degree of doneness. I tested this on an inch-thick undercooked ribeye and had surprisingly excellent results at 350°F. For the ribs, this worked even when I messed up the temperature and rolled it too high.

That was the big benefit of using the system, especially on a new grill that I wasn’t used to yet. Even when I raised the cooking temperature, I was able to react as I saw the temperature go off target, and I could still judge whether the meat was done by monitoring the probes. I’ve never had to sacrifice half a rack of ribs that turned into jerky.