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  2. I can't find the guy that made it on line anymore It was AML Woodworking. I believe he did it as a hobby. I found a number of folks that make after market handles though. SmokeWare amoung them. A little search and you should find something you like. https://smokeware.com/collections/for-big-green-egg/products/replacement-grill-handle-4-25
  3. Today
  4. Can confirm. I went for BJ2 for the rare occasions when I want to throw a 20lb brisket on without folding it over something, or cook for a large group (when I also use my UDS and Akorn) but for just me or 2 people, it's a bit of a waste, and I find myself using the smaller grills more than I thought I still would. Definitely go through a disproportionate amount of lump per pound of food due to needing to heat up that large dome even if just to cook something relatively small for myself. I don't regret the BJ2 - but in hindsight I may have gone with a KJC3. But it's totally all about how you plan to use it. Having the extra room for dual-zone on the BJ is priceless... for the rare occasions I need it. If you need it more than rarely, then it may be worth it.
  5. OnlyFire makes an affordable basket that should work, but I agree with the others - removing the basket for cooling probably isn't the best plan unless there's a real need to accelerate the grill cooldown, but even then it wouldn't be accelerated that much. Meanwhile, your coals will get hotter due to the air and just burn up and not be reusable.
  6. Yesterday
  7. So, You Really Believed That Stuff They Taught You In The 8th Grade? (Apparently now it's Kindergarten)
  8. Went to the groomer yesterday (for the dogs not me in know what you were thinking ) and she had this sign got a chuckle out of #1
  9. Some people may not like this and will certainly disagree, but I always have a couple concerns when I read posts like this... I was in this same position for many years and almost pulled the trigger on a KK numerous times. I even went and visited another KK owner to check one out in person. I think firstly, you are comparing a kamado (Komodo) with a build of components and quality that is just simply an order of magnitude higher than almost all others. This factor ALONE to me is the one and ONLY deciding factor. If you want the ultimate in kamado cooking and temperature stability and this level of build quality and a kamado that will easily last for 50 years...this alone should pretty well be the deciding factor. Their "wow" factor alone is worth $$ to many and I craved one for that reason too. That said, my second general concern is that people still think kamado grills produce better food than other grills. IMO, kamado grills are a great COMPROMISE to owning multiple grills, and they do many things very well (and some better than others). But, they do NOT produce better smoked food than inexpensive smokers (Weber Smokey Mountain for example) or a decent stick burner. They do not produce a better pizza than the now inexpensive and numerous pizza ovens available or a brick oven or dedicated pizza oven. They do not make a better steak than many other grills (PK, Weber kettle, Hibachi etc.). The best steaks I have EVER eaten have come from a rusty grate over an open campfire. Playing devil's advocate, I hope your expectation is not that a Komodo will really output food a factor better than a KJ (or any other brand of kamado for that matter). During my couple years of research and investigation, I also saw many posts (many of also which "mysteriously" disappeared) from Komodo owners that honestly reported some level of buyers remorse when they found the food was really no different than their previous grills or they had too light of smoke flavor ("look up Komodo kamado and smoke pot") and they had a $5000 piece of art on their decks. The effectiveness of the Sloroller has also be argued numerous times with varying results. There is a lot of marketing in our world which can take some turns. I think I recall that @Smokingdadbbq also reported at one time (may not still hold) his best brisket was done on a Kettle Joe even using water pans, double indirect etc. Less efficient smokers in general produce better smoke than efficient ones as well...which puts both the KJ and KK at a disadvantage out of the gate. Final word....damn, I still want a KK though! I can still picture that 23" with bronze tile sitting in my yard!
  10. defaultless. What a pretty dilemma to have.
  11. I have a spare/unopened cart for a Kamado Joe Classic III. This is for the cart only. I’m not looking to make money off this, as I got it for free due to an Amazon mishap. All I want to do is cover shipping and get it out of my garage. I’m including the eBay listing for shipping calculation purposes. If we settle on a price through this forum, I’m happy to let this go for a song. Additionally, if anyone is in the Southern Maryland area and wants to do a pick-up, that song could even be shorter… eBay listing: https://www.ebay.com/itm/134121806633?mkcid=16&mkevt=1&mkrid=711-127632-2357-0&ssspo=9a2uxsjrt5k&sssrc=2051273&ssuid=9a2uxsjrt5k&var=&widget_ver=artemis&media=COPY
  12. Hopefully posting this in the right spot (I might also post in the KJ section). Need help from KK owners and those who have used/eaten from both KK and KJ series 3. I'm in the market for a new grill for my new house and I'm really stumped as to whether I should get the KJ Big Joe 3 or a KK 23". I currently use an Akorn which is good and it does a decent job but it's time for an upgrade. I'm somewhere between beginner to intermediate in terms of capability. I prefer to cook/smoke primarily things like wings, lamb shoulder/leg, beef brisket / roasts and poultry. We cook for between 3 - 8 people. Down the track I'd like to start doing pizza. Obviously cost is a factor but I want to try and put that aside for a minute. I'm fortunate enough that I can stretch the budget if need to KK as both are formly in the more luxury price range. Whilst I don't think I can go wrong with either I also want to have as much info as possible before deciding as I won't be going back for a second. What has me intrigued is whether the series 3 with the sloroller will help produce better food/smoke profile all else being equal than on a KK. I know a lot will depend on the cook and not the tools but for now just trying to understand whether what KJ has with the sloroller makes it an equal/superior tool for low and slow vs the KK. Potentially I have been watching too much @Smokingdadbbq and how he raves about the sloroller and his double indirect method. I was originally KK all the way but I'm firmly on the fence now. Has anyone had the opportunity to do a side by side comparison? Cooked on both? Have any thoughts? At the end of the day I know I won't regret getting either one but I enjoy this part of the research and purchasing process. The areas where I feel KJ has an edge is the broader userbase (so more content/help available), potential longevity of the company for spare parts, etc - as awesome as Dennis is, KK is a smaller operation and there's a risk that KK ends if he's no longer at the helm. KK on the hand appears to be a much better build quality and parts. They look amazing and seem to have thought of everything. I feel a KK can last a lifetime or two. Accessories I'd be looking to get the rotisserie on both, possibly a DoJoe on the KJ. I'd probably get the smoking tube on the KK. I'm looking to compare the 2 that seem to be the most similar in size. If I were to go something bigger then obviously KK makes perfect sense but the budget won't go that far. Please help
  13. Last week
  14. Looking forward to that one! You've really been hitting some great topics lately. Good work!
  15. I just got home from Costco. While I was there I saw that they have a KJ Classic 2 for $999.99.
  16. Just tripped over this. It’s in the Indianapolis area. https://hibid.com/lot/122017478/char-griller-jr-akorn-kamado-kooker?ref=lot-list
  17. So when using the lava pizza stone I should place it on main grate and not the bracket resting just above coals? Also I should season stone with olive oil before first use as well?
  18. Tonight's livestream topic will be about rubs and making your own rubs.... 830pm ET
  19. https://atlantagrillcompany.com/products/kamado-joe-big-joe™-package?_pos=19&_sid=83f7240bc&_ss=r Don't see an end date on it, and it might be something they run from time to time. This is what I paid for my BJ2 (without any free thing other than a bag of lump) around Black Friday time, and that required BBQGuys price matching some shady on-line retailer. I'd jump at this and already got one of my friends to do so. I got my Joetisserie from AGC on sale for $219 (I think it might be 299 now?), and since that's an add on that most KJ owners get, that effectively drops the price of the BJ2 to the $1,400ish range.
  20. Welcome to the Guru. Here is a great reference to help you learn cooking on a Kamado grill.
  21. Welcome! I switched from an offset smoker and never looked back! You made a great choice!
  22. Welcome @Todd Crisler. If you have a Kamado Joe, the 1-piece firebox was a version 1 design. Even the newer V1 have a multi piece fire box. But that don't tell us whether it's the 18 or 24 inch grill. And it's just a guess that it's a Kamado Joe, based on the forum you posted in. I could be wrong on that guess. There are lots of kamadoes folk call Joes that are not. That's why @Jack.'s question is important.
  23. One of my first lessons about the differences of cooking on the Kamado was the difference in the browning of chicken. I thought a batch was taking it's time cooking, just going by color. Then checked the temperature and it was about 180 F! But still good. One reason I use a rub with paprika on chicken on the Kamado is to give more color. Just a crutch, maybe, but helps me.
  24. Glad to have you and your new Joe with us. Enjoy your entry into the world of kamado cooking. Along with several other differences, you will quickly notice that a kamado provides a much more humid cooking environment than your stick burner, no water pans needed. I suggest you do a spatchcock chicken as one of the best demonstration of this.
  25. Todd Crisler. Some photos of your kamado would help us answer your questions.
  26. Been impressing friends and family for years with sub standard equipment. Recently stepped up to a Kamado Big Joe. Bought a bunch of Joe specific accesories (I-kamand, Soapstone, Meater probe, Smokeware drip pan, and a pallet of Fogo Super premium lump Charcoal as I have been using wood as my primary in my offset smoker for years. Sure am excited to start this new chapter. At 62 years old eating is just about the last thing I can still do and be good at.
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