DaveBevan

I'll give this a go... thanks. Don't suppose you have a KJ recipe for Turkish Flatbread (Bazlama)?

Hi Scott, I've had many successful pizza cooks with the JR. I have a few images on my Instagram if it helps. www.instagram.com/bevangrills/

Hi, Has anyone tried cooking a tomahawk steak in the joe jr. Cooking area of 13" enough for the steak and the bone? if it's not an option ... then my next step is to move up to a classic. If yes - please give me your thoughts on how you approached it. Thanks,

Thank you @TKOBBQ... I wouldn't of been able to do it without Kamado Guru support !!! Hopefully i'll get a chance to cook something new on the weekend!

@Scott Roberts , @K'man, @Ben S... Thanks alot for your help. I'll buy a stone and ensure I have something to raise it without causing the pizza underside to burn.

Hello all, My first ever cook with my Kamado Joe JR. Was a 7 pound boston butt (pork shoulder). I removed most of the fat cap and anything I thought wouldn't render out. Covered the pork shoulder with french mustard then applied a rub. Detailed below; 1/4 cup/60 mL paprika 2 tablespoons/30 mL salt 2 tablespoons/30 mL white sugar 2 tablespoons/30 mL brown sugar 2 tablespoons/30 mL ground cumin (cumin powder) 2 tablespoons/30 mL chili pepper 2 tablespoons/30 mL freshly ground black pepper 1 tablespoon cayenne pepper After

Thanks everyone for the warm welcome!

Hello, I'm keen to start cooking pizzas on the Kamado Joe Jr. However i'm not sure what stone would be the best size for it. I'm guessing I could get away with a 12" pizza stone? Any help would be most appreciated.

Kamado Joe Jr

Hello everyone, I'm very new to the Kamado world. I've got my grill on the weekend, and i'm ready to get started.