Stile 88

Just curious why spin it just throw it on the grill like was said why risk it not ballanced right or the motor bogging down ...

John you are not using this primarily for a pizza cooker??? ..i am very interested in how your boston butt will come out please keep us posted

My buddy made contact with him i guess someone came by and got it if true someone got a hell of a deal something was very odd on this indeed

I owned bge for many years... i was aware of this site as many members that belong there as well

when u get your pellets at costco what is the price you are paying and what are you getting i have read that some pellet companies put fillers in and the good companies dont i get the same lump that you get for my kamado how far off from that price point is the pellets going to be. this is an excellent thread very informative

its not just hype it works very well and you can cook things very fast with it definitely worth the money

well for some reason when i add @ it wont let me type after the name is inserted anyway bosco in a previous post you made you had said the 1300 was a problem child do you still feel that way also amazing ribs says its hard to keep temp up once you open the timberline cause it takes a bit to get back to temp do you feel that way as well

@bosco

lol oh i already know bosco has very nice setups

Congrats Fred looks like a great smoker

John if you had to pick between the 1300 and 850 would you still pick the 850 and do you think you use less pellets then the 1300 or is it pretty close .. glad you are loving cooking with it

Not sure why you need the kamado up to 800 for any cook including pizza i have cooked pizza just fine at 500 and up and like was said at that temp it can get away from you if your at 800 in the dome your at least 1400 and up at the bottom of your kamado the higher dome temp goes the higher the bottom of your kamado will be

awesome cook didnt know that kick ash made a divider is that just for primo or do they make divider for the others

wow that looks amazing look at all the moisture yum yum

hey its your grill do what you want go crazy and experiment but your first question was this that you posted Has anyone ever tried to cook pizza with the top vent removed, to try and get better airflow? those of us that have experimented and done so for many years ans your question and told you why we dont take our top vent off in the above post you say your not a rookie but still learning with your grill and you havent done what you are asking which is taking your top vent off you may be a vet to cooking on your grill but u are a rookie when it comes to this question while the rest of has done this and we are offering advise to u which way to go but again go wild and do experiment its your grill