gorilla83

I purchased the classic II in December of last year and love it. It's fine for 80% of the cooking and smoking we do, but since we're starting to entertain more often at our home, I started looking at the Big Joe. The last AGC Father's day sale put me over the edge and went for the BJ. I don't think I'll have any regrets doing so. For now I'll keep both.

For those that have cooked at least a few pizzas on the DoJoe so far - do you find it more difficult to launch from the peel with a relatively small opening vs a wide open lid?

Mission accomplished! Figure if I deliberate any longer I'll miss out and won't stop thinking about it. Ordered the BJII and pizza stone to get started....

Yes, I currently do it this way and have been for a few months now.

You're right, I'm going to sleep on it tonight but at these prices I'm 90% likely to pick up the BJ.....

Strongly considering upgrading to the Big Joe with this sale in effect....must resist!

Add me and two buddies to the list of angry people that arrived on Saturday looking for the roadshow at the Allentown store. We spent a 3+ hour round trip only to leave without any charcoal or accessories. We did escalate to the GM and he hooked us up a little at least. Good news is they're supposed to come to my local Costco at the end of June in Concordville, PA.

Great deal for those that have a store close by. I just bought one of these from Ace Hardware two weekends ago for 279 w/ a free cover and thought that was a decent deal.

The fan doesn't it's job without much noise. I've done 10+ cooks now using it without a hitch. Hope it lasts for several years!

That's great! Glad you're enjoying the fireboard as much as I am. FYI I also made a "custom" case for mine using the Harbor freight "apache" case:

Picked up a ~2lb salmon filet from Costco and and came across a very nice marinade from BBQguys. Took about 4-5 minutes per side on the Joe at 350 degrees and turned out perfectly. Wife has a little left over for a couple salads this week but everything else was gone. Will definitely make this a gain, tons of flavor and just a little kick w/ the pepper. Marinade - from link here - https://www.youtube.com/watch?v=ArytOoITH_s&t=55s Olive Oil 1/2 Cups Lemon Juice 2 Tbsp Red Pepper Flakes 1 Tsp Fresh Basil Chopped 1/2 Cups Shallots Finely Chopped 1 Each Garlic Finely Chopped 2 Cloves Cayenne Pepper 1/4 Tsp Black Pepper 1/2 Tsp Coarse Salt 1 Tsp

KJ Basket owner here and like it. I wanted it to connect to the D&C system and also liked the fact it included the divider. I haven't used the KAB but had checked it out at our local Ace hardware store.

Thanks! Yes, you can add/remove any of the 6 channels or the fan output levels in the graph. See attachment without fan added in. Funny enough a few weeks/month ago I did use our iGrill thermometer (before I had the fireboard) in our oven as my wife thought the temps might be off. To my surprise it held temps fairly well!

First session with the Fireboard Drive cable - "quick" 3 hour cook of a 5.5lb chicken. Rock solid at both 225 and 275 temps, see attachment. Warmed up the KJ about 1 hour beforehand while testing the cable and held solid then as well. 30 degree outdoor temps or so. Awesome! For the "low and slow" settings setting the fan damper 1/2 to 3/4 open (BBQ guru pit viper) and top vent about 1/4 to 3/8 open seems to be very solid. The larger the opening the less the fan will have to work but will limit the low end of your range control. I could have probably cracked the top vent open just a little more to make the fan come on less as well. If I were shooting for baking temps of 325+ I'd probably have the fan damper 3/4 open at least and the top vent 1/4 to 1/2 way. https://share.fireboard.io/0EFC1C

Great crew there. I saw this on Facebook marketplace last week as well. I called and scored a couple CI griddles, rib rack, cover, pizza cutter, and fire starters. I think their inventory is low by now but they were great to work with.