Daz

Gonna be Late July, the manufacture is still catching up orders from pre-pandemic but we're in queue.

ah you know i kept on thinking about it. gotta be a simple, cost effective and of course good looking solution. we have been so busy lately so i've been putting it off. now you said i'll give it a serious thought.

Pizza ring is sold out at the moment and the pizza ring 2.0 will come with options to add the rotisserie kit. Rotisserie is fun. You can replace the fork with a wire cage and use it for ribs, spatchcock bird and I even tried to roast coffee beans with a find mesh tube. It shortens the cooking time by 20~30% and the surface will be more even than beer can. I'm looking for a manufacture that can produce DC motor driven rotisserie so I can add a switch and make it reverse rotating directions. Then you can just stick a thermometer probe to the meat instead of stopping it every time when you probe the temperature.

I got a silver! Full review here https://amazingribs.com/grill-smoker-combination-grill-smoker-tailgater/bbqube-kamado-go-275 cheehee!

I sent my new portable smoker/grill to the folks at Amazingribs.com for a review and they were impressed. The Kamado-Go held 225 degrees steady for 16 hours with one load of charcoal. Full review here https://amazingribs.com/grill-smoker-combination-grill-smoker-tailgater/bbqube-kamado-go-275 I learned everything from Meathead and his Amazingribs.com. So this award is a nod to one of their students who just won't settle for what's out there.

Glad to hear it worked well for you!

1. get a controller, any controller will enable you to do overnight cooks. 2. get a half moon ash basket so you can elevate your coal closer to the grate, but only on one side. that was my biggest headache trying to do reverse sear steaks.

That's a good looking pizza! while making the pizza ring I did dozens of pizza dough recipes and here are my 2 cents 1. You need to match your dough's water percentage to your stove's temperature. For Neopolitan pizza, if cooked at 550 degrees, you need 70% baker's percentage. That is, for 100 g of flour you'll need 70g of water. The dough should come out soft with crispy surface. If you cook it at 950 degrees than you can lower it to 50~60%, but you only cook it for less than 2 min. I learned this from a book called "Element of Pizza", it's like the pizza version of Amazingribs.com. The longer you cook your pizza, the more water you'll need to keep it from drying up. 2. Most of time the stone will be hotter than air. So your bottom got cooked faster than your toppings. I added another pizza stone on top and it made a world of difference. 3. Leave the dough overnight in the fridge and it'll be so much more stretchable the next day. That way you can make it thinner and cook it faster.

they all made by the same manufacturer so yea they're the same.

bbqube.us or Amazon

it should. the one i made for akorn jr did fit Joe Jr.

sorry somehow I overlooked your question. I learned everything from Amazingribs.com - Meathead recommended using briquettes to achieve an evenly distributed fuel supply, which makes sense. But as years have passed and I started to use different types of charcoals. Lump charcoal works just fine but you'll need to break them down to smaller pieces so you won't have big void during cooking. With a controller, you don't have to layout charcoal like textbook but just make sure they're all well stacked and connected. All controllers work with the same concept, to supply oxygen through a fan into the fire. So the brand of controller doesn't really have anything to do with the charcoal you'll use. Hope this helps

Well you're gonna have to cut out the bottom on your Joe, but cutting ceramic is really not that hard ...I did apply the patent with a design for the ceramic kamado, which had a removeable bottom design similar to Akorn. Pellet grill can catch fire if the grease got trapped in the bowl. So with current kamado shape it'd be hard to make a direct conversion.

ha this looks like what I did six or seven years ago with my first controller, then the 2nd, then the 3rd, then my own. All the PID controllers will have temperature swings 20~50 degrees, esp. when first starting the fire. The best solution is to have one algorithm for each type of grill. Then it'll become a true "set and forget" controller. I do overnight cooking all the time, temperature swing is within +- 3 degrees. You're not barking at the wrong tree, you just haven't bought the right controller yet

Thanks bro!