len440

AHHHHH like my trans am there is a motor crammed in there

I can't comment on changing to a different location. I've read all the post and it's all Greek to me. But what I can comment on is John has set up something special here, and has been a tremendous help to me with my Kamado, along with the rest of the Kamado guru "groupies ?" I hope a way can be found to keep it going. How ever it works out a big thank you John As a side note we need your burnt ends belly recipe.

Please John We need recipe

See why you married your wife both like same color in cars. Nice looking ride and you wont get wet in the rain. Hope you enjoy it, I once had a 1998 trans am had to sell it ( due to arthritis in both hips and knees could no longer get in unless the t tops were removed) fun car to drive and still miss it. Remember he who dies with the most toys wins.

Your mouth isn't the only one. There has to be a video coming . Honey, Butter. Brown sugar?

On occasions we will have the ever popular Christmas goose. Once the holiday rush is over we'll by several and keep in the freezer for in the summer. I do love turkey. For a case of sticker shock Home Depot has peanut oil 3 gallons for $48. May have to try one on a spit in the Joe.

3 yr old Kamado classic never seen the inside. Sets under a 3 foot over hang, wheels and caster and stand are almost perfect. Never had trouble with it freezing shut, before I put cover on open top vent a bit and open the latch to keep the gasket not pressed together. Had to scrape a foot or two of snow off it once in a while. This makes the ribs taste better.

All of you are making me hungry for Turkey. Football on a transistor radio good memories. Our most stressful turkey day was the one when a local station had a 12 hour star trek marathon, the lady of the house was REALLY upset at me and the boys for some reason.

nice looking yard bird

Nice looking Hefty table looking forward to see the end product

welcome \\one of the best tips is to read John's book on Kamados

looks like in the last pic it shows that someone smoothed a rough edge when it was pulled from the mold before firing. Just cosmetic enjoy the grill

I bet he makes Aquariums also

I've used Royal Oak ( many many years) Fogo, Rockwood and B&B They do burn a little different but are close. If I'm spinning a chicken with the dome closed I won't use Royal Oak ( Imparts a smoky flavor we don't like in Poultry) dome open it's ok. For pizza I will use royal oak gives it a wood oven taste we like. To each his own. No matter the brand It's better than gas.

Rich I had the same problem with smoke flavor from charcoal. Been using charcoal for umpteen years and when I bought my Joe i noticed the chicken had a smoky taste to it, from the same charcoal (we don't like smoked poultry) finally attributed this to cooking with the dome closed. Like Boater above B&B and Rockwood have a mild flavor ( I think this is due to it being cooked more in the kiln you can tell by it being more musical when dumped into the grill) Normally I used Royal Oak. Royal Oak is what i use for Pizza. This is all just part of the learning curve.