Jack.

I've been cooking on my Primo XL for 11 years now.  It has performed beautifully, has tons of grill space, and many accessories available to make it even more versatile.  Customer service has never let me down.  From the list you provided, I recommend the Primo XL.

Welcome Potsticker. 

Some of you know me, some of you forgot me... I do still remember how to cook, even if I don’t post often. 
 
I haven’t used this BigJoe in a while, here’s some chicken breast on the joe! 

Our panel of esteemed experts gives this cook a very enthusiastic 5 stars.

Speaking as one who has also fallen deeply down the Japanese knife rabbit hole, I think you made a wise choice.  I love my Miyabi Birch chef's knife.  It really is one of my favorite knives.  The next "necessity" you'll find you just have to buy are expensive sharpening stones or a Wicked Edge sharpener.  

My kids got me a gift certificate for Sur la Table for my birthday. They said, "for a knife dad".  So I snagged this guy, it feels great, very light and nimble.  Now I need to cook something.
 
Something special about Japanese blades, just knowing someone put their heart and soul in to making it versus a highly automated process. 
 

 
 

Started off by getting some good colour on the shanks. Meanwhile caramelized some onions until sweat and sticky before adding raisins, Guinness, chicken stock, marmalade, Worcestershire sauce and ketchup. Added the shanks to the pot and let them cook low and slow for 4 hours. Removed the shanks from the pot, blitzed the sauce and thickened slightly.
Serve with creamy mash and top with fresh mint leaves, mint oil and pickled spring onions (scallions).
Slips down a treat :-)
 

 

 

Welcome from Tucson.  My first kamado was a Vision Pro S.  I had it for years and it saw regular use.  I didn't like the electric starter door (it leaked) so I sealed it shut with Permatex.  The Vision held temp beautifully after that.
When the time came, I replaced the original gaskets with High Que Gold Standard nomex. I removed the soft close piston within the first month of use. I never had a problem with the temperature control dials.  Like the sliders, once you learn them, it's pretty easy to hit and hold temperature.
Even after I acquired a Primo XL, the Vision saw regular use, since, like you, I usually cook for only 2.  It really was issue free.
One of the things I really liked about the Vision was the simple, reliable hinge mechanism.  I know there are plenty of fancier hinges out there, but for my money, that simple hinge never failed, never needed anything but the most minor of adjustments, and always kept the lid open when placed in the "full back" position.
I also liked the fact that the bands were stainless steel.
It came with a 2 level rack system, a metal hanger and deflector plate and a pretty nice cover.  In time, I replaced the original racks with a CGS rack system.  That was money well spent.
 
All in all I think the Vision Pro S was a great value for the money.  I gifted it to a neighbor with a young family, and I know it to be in regular, dependable use to this day. 

Being just 200 miles or so away, all I can say is....
 
 

Being just 200 miles or so away, all I can say is....
 
 

Thank you Jack, as always your response is both scholarly and eloquent.

Being just 200 miles or so away, all I can say is....
 
 

Auld Lang Syne is a poem written in 1788 in English, Old Scottish and Gaelic by the Scottish poet Robert Burns.  Soon thereafter it was set to music using an old Scottish folk song for melody.  Over time, the original script was changed to contemporary English, the original melody was changed, and the poem became a New Year's Eve anthem for the Western world.
 
Here is a beautiful rendition by Mari Campbell and Emily Smith in the original vernacular and faithful to the original melody.
Enjoy.
 
I wish you all a Happy and Healthy 2021.
 
Jack.

Auld Lang Syne is a poem written in 1788 in English, Old Scottish and Gaelic by the Scottish poet Robert Burns.  Soon thereafter it was set to music using an old Scottish folk song for melody.  Over time, the original script was changed to contemporary English, the original melody was changed, and the poem became a New Year's Eve anthem for the Western world.
 
Here is a beautiful rendition by Mari Campbell and Emily Smith in the original vernacular and faithful to the original melody.
Enjoy.
 
I wish you all a Happy and Healthy 2021.
 
Jack.

That is a wonderful rendition.  It had my wife and me with tears on our cheeks.  Happy New (and hopefully better) Year to to you and everyone hanging around here at Kamado Guru.

Sounds like a good plan, John.  Happy and Healthy 2021. 

a
 
I am gonna launch into 2021 with a good attitude supported by a pretty decent bourbon.  
 
Happy New Year guys!
 

Auld Lang Syne is a poem written in 1788 in English, Old Scottish and Gaelic by the Scottish poet Robert Burns.  Soon thereafter it was set to music using an old Scottish folk song for melody.  Over time, the original script was changed to contemporary English, the original melody was changed, and the poem became a New Year's Eve anthem for the Western world.
 
Here is a beautiful rendition by Mari Campbell and Emily Smith in the original vernacular and faithful to the original melody.
Enjoy.
 
I wish you all a Happy and Healthy 2021.
 
Jack.

Welcome DeepWater. 

It's Christmas Harrah. 
Grill boy pasta and home made bread yum
Jack it's a cool 20 degrees here and about a foot of the white stuff  miss our kids and grand kids and new g grandaughter I love fire roasted hatch chilli
Jeff  nice cap is that water in the bottle
Grill boy looks like Santa is having a morning after party experience
Ck thanks

This week I finalized the Challah recipe I had been working on.   This version will be my recipe for now on. I also did test run on Stollen bread and very happy with result.   Merry Christmas everyone and stay safe.  

Decided to fire up the KJIII on this dreary afternoon.
 
Here’s the ‘recipe’ for each:
 
Scotch eggs 
Hardboiled a half dozen eggs
Wrapped each in ~4oz sausage (I used some maple I had from a hog I killed)
Left in the fridge overnight to better set
Added some various rubs to a few just for something different (apple pie spice on one- haven’t tried it yet)
Smoked at 350 with apple wood
Pulled when the meatloaf hit 130ish; they were north of 175, so could have pulled earlier
 
Meatloaf 
1.5 lbs maple sausage
~20oz ground turkey
12 oz gouda chunks
3-4 med to large apples (I like crisp, tart apples), large dice
3 eggs
~1.5 cups bread crumbs
4-5 garlic cloves, minced
3-4 oz Grilled Apple sauce/glaze, plus more for basting later
2 packs bacon (I used some apple wood smoked and maple)
 
I sautéed the apples in EVOO until soft, adding the garlic at the end for a minute or so.  Combine all ingredients except the bacon and mix thoroughly by hand.
 
Line an angel food pan with bacon.
 
Add meatloaf filling, cover and refrigerate overnight to set.
 
I put a piece of parchment paper on top of the pan, then my pizza peel.  I gently turn the whole thing over and the meatloaf slides out, and holds its shape since it’s cold.  The parchment paper/pizza peel also helps in transportation and sliding it onto the grill.  Also, cut the center out to let the grease drain or the bottom will be a soggy mess.
 
I fired up the KJIII to 350 with some apple wood.  It went about an hour and 15 to hit 150ish when I pulled it.
 

A month or so ago I got a chance to pick up an entire beef fillet at an exceptional price, so I did.....and stuck it in the freezer. This weekend our eldest child came home from University, so I took it out and we have dined on beef fillet all weekend.
 
The meat itself was Spanish, and unlike the young meat we tend to get here in the UK, this was from a retired milking cow about 8 years old. Once they are done as milkers, they put them out to pasture in the hills of Galicia and leave them to graze and reach a ripe old age. They get somewhat chubby and lay down some nice marbling and amazing flavour. Fillet can tend to be a little tasteless, but this is not the case here.
 
Anyway....for the Saturday, I made Beef Wellington with half of the fillet which went down really well. Sadly, no Kamado involved.
 
Then yesterday I cut the rest into steaks (I have saved about 8 ounces to make a spicy Thai Beef Salad with this evening). I made up a pink peppercorn sauce using all the trimmings from the fillet, shallots, brandy, beef stock, pink peppercorns and cream. Then I grilled up the fillets at about 700F. My wife made her famous chips (fries) and we had a nice green salad. 
 
Served up with a bottle of 2009 Beaune Premier Cru it was a wonderful way to finish off the fillet!