Polar Bear

Because that would require you to remove a hot DoJoe and Pizza Stone and them place it somewhere to cool off If you're not blessed with an abundance of space, putting a 600f attachement on the ground/deck to cool while you shut the grill down is not safe nor practical

Substitute the word "paint" for "coating" and my point still stands At this point, you're just splitting hairs KJ clearly have an issue getting their "coating" of choice to stick to their aluminum of choice And to Gebos point, they have one thing in common and its kind of a big deal...

Kontrol Tower SloRoller DoeJoe Pretty much any Black KJ Product that is exposed to heat has had issues with paint peeling I'm genuinely shocked they're still persisting with the material/coating combo Theyre still putting out Kontrol Towers that peel after a couple of cooks (my neighbors 6mo Series 3 started peeling by cook #5) I was keen on the idea of a KJ basket but as soon as i saw it was painted i put my wallet away I had a pretty good idea of how this was going to play out as soon as i saw the press release Its a shame

Honest question, John You've made a video (maybe 2) on this basket, what happens now in relation to those videos? Do you take them down? Do you make another explaining the issues you're having? When I search "Kamado Joe Basket" on You Tube, your video for AGC is the first to come up Was just curious how you approach a situation like this where your initial impressions were good but they didnt last in the long run?

#calledit!

I see this about twice a year If you had read the instructions you would have noticed a section where it recommends checking your bands are tight on a regular basis You might be luck and your local dealer will source you a new dome at no/lower cost but they're not obliged to do so as this is classic "user error"

I have an older model (1st Gen model with Bluetooth Upgrade) They work well Can be kinda finicky to set up initially if you're not super tech savvy but the customer support is second to none Mine doesnt get much use these days as i found it to be pretty redundant on a Kamado, but i consider most temp controllers to be redundant on a Kamado, so take from that what you will. Theyre a good unit and do what they say on the box I'd buy one over an iKamand if i were in the market for one again

The iKamand mount comes with a cover so it can be removed when not in use and allows the bottom vent to be used as normal Not sure what the cover is rated too though I've seen some people do a bit of DIY and fit the iKamand mount while retaining the standard bottom vent, so that could be an option if you're worried about heat Other than that, there are plenty of controllers out there that dont require you to replace the bottom vent of your kamado and be installed and removed when needed

Pros: Wireless Cons: (I had Gen 1, so it may have been improved since then) Terrible Range without extenders Drops out even if in range (in a Kamado) Inaccurate ambient temps due various factors Must be cleaned thoroughly in order to work but don't like getting too wet Battery is located in the tip of the probe, which is in the center of what you're cooking (could leaks/rupture during a cook) Terrible battery life after a bit of use and slow charging times I got rid of mine and don't miss it

This^^^ Why sell people one Rotisserie attachment when you have the option of selling them 2...

This is one of those "Just Cause You Can, Doesnt Mean You Should" type situations...

I was more hoping there was a decent extension to the Summit range I like the grills, a lot. If I had been able to buy one in Aus before i picked up my Big Joe, I would have and will likely get one in the future if/when I move house

Oh, so it is the old model Just a re-brand with a few features stripped out

Forgive my ignorance but what is the S6 and E6? Only the old Summit is listed on the Weber website

Due to the nature of comp judging, you need to load a single bite of food with so much flavor that it stands out in amongst the 400 other bites of food the judges take over a weekend Jump on you tube and check out some of the comp prep videos people like ATBBQ put out. You end up using $50 worth of rubs, brine and sauces just to put up 6 chicken thighs (out of the 12 you cook) and then most of what you serve up for judging goes in the bin I have a couple of friends who've competed at a high level. The amount of work that goes into a top tier hand in is staggering (like picki