glenn3

I have an 18" classic and rarely wish for additional space. Depends on how large of group your cooking for I guess. That being said I have NG Weber to supplement my KJ with when the need arises.

I have a [black] 2012? 18" Classic 1 that does everything I want it to do with VERY minimal fuse - after completing the required learning curve of course. No Magic Control Tower , Gimmicky Slow Roller, or useless multiple cooking levels...Just the tried and true Divide / Conquer. It lives outside 12 months a year {under a cover} in our harsh Northern Canadian weather & still looks and cooks like new. However, I do take care of it to a certain degree. I can't personally see how it can be beat.

I have a KJ Classic 1 with the cast iron daisy wheel. No issues here...

Cast iron seasoning. The internet's favorite topic with a never ending list of required materials. Magic mystical seed oils, special creams, wax pucks, bees wax, and organic sprays. What total B.S. Use it. Daily if you can. Put what ever you have on hand to "season" it. Done.

They day I buy hard boiled eggs will come at the same time I pay for [bottled] water!

I have been using a free app called Endomondo. So far it's really helped motivate me.

2 Years later... Where are you at with this Setzler?

From Who:?

Ditching a Cassic 1 to "upgrade" to Classic 2 doesn't make much sense to me. I'm totally satisfied with my black Classic 1.

Anyone found a Canadian source yet?

I have a NG Weber if I am rushed.

I manage well with an alcohol soaked cotton ball or 2 and a wooden match. Sometimes my thoughts are that folks are taking the simplicity [and thus some of the fun] out of outdoor cooking with all these gizmos and gadgets. To each his own I guess.

Me too! It cant get any simpler than this. I wouldn't be without the ash pan. If I had to vacuum the cooker out after every cook I can say with certainty that I would not be using it much.

I have the original 2014 Classic 1 in Black. I see no need whatsoever to get a newer model. In fact I prefer the bullet proof cast iron daisy wheel vent. I am stil on my original felt gasket. I would like to get the KJ charcoal basket for it but I cant seem to locate one anywhere in Canada.

I had a real tough time getting eggs to peel consistantly. The problem l discovered lies in the cooking method. I found this method online somewhere and I now swear by it: *Add refrigerated eggs to a rapidly boiling pot of water. Bring water back up to a meduim simmer and cook uncovered for 13 minutes. Remove eggs and rinse very well in cold tap water to cool the eggs quickly. I then simply put then back in the fridge until I am ready to use them. I take a boiled egg in the shell to work for breakfast most days and they always peel easily with no problem at all. Glenn