glenn3

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

Plus the install of the new style gasket is a bit of a chore and never seems to turn out as nice as factory.

I have never had any success with Maple Leaf. Never. I have run through perhaps 15+ bags of M.L over time and not found a decent bag . Basques is a FAR superior Canadian product. The contriversal blue bag Royal oak is even better over all.

Id be on my way home with it if I lived that close...

Then why bring the comparison between the iKamand and FB up at all if your not prepared to speak on it? Perhaps you could provide a solid review of your use of the FB400 alone.

In what respect does it not work as well as the iKamand? Ability to hold a steady temperature or?

I have had lots of cooks go this way. More than Id like to admit. I usually abandon the use of my KJ for a week or 2 [out of frustration] if the cook goes real bad... I had a Broil King Keg before I got my Kamado Joe Classic. and I was more comfortable with overnight cooks on it. I have not fully learned to control my classic consistently yet. More practice required I guess.

I like them the best of all the new high end Pans. Too bad they only have 2 skillets at this time.

Cool pan. I am on the look out for one. Thanks!

What kind kind of oval pan are you using there?

I have a large Weston I bought maybe 7 years ago for $400 which seamed crazy at the time. It saw moderate use until my son took up hunting...In the last 2 years it has probably sealed 1000+ bags. Still works like new.