Highlander

thanks guys, I went with the fireboard in the end. will be trying out on test cook today

I'm planning an upgrade on my LG kamado. I've been looking at temperature controllers. I've been looking at the Thermoworks billows. Anyone used this or thoughts on any other controllers

Has anyone had the dome thermometer break before. It sits at 50c min. And then the offset varies. Anywhere I can get a replacement in the UK? Most I’ve seen are for steel BBQ’s thread isn’t long enough for ceramic.

I had a look the other day. the gasket it different. It's a bubble type silcone seal. The Latch is also magnetic. Didn't go any further into it.

You won't be disappointed. The things i discovered are that need a reasonable amount of charcoal in for all burns and start small with the fire, get it up to temp slowly. if it gets too hot, you'll never get it down again. i love mine (only had it 3 weeks)

got you. thanks for the help.

last question. it mentions elevating the grill rack. however on mine my lower rack sits right on the felt. also rotating the platesetter doesn;t seem to affect the height.

Thanks folks. Their pretty valid points. I may just have to go for it. I'm lucky enough to travel to Texas a few times a year, so may have to make a purchase.... roughly how heavy are the 16" stones?

Hi all, I'm new to this Kamado world. I've got the 2019 LG. I've been reading about the woo ring, part of me says i must have shiny thing(i also brew beer so i'm used to shinyitis fever) but truth be told i'm not sure I get it. Maybe split stones, but if i was grilling(and smoking) i'd probably fire up a kettle in parallel. Could someone spell out the honest benefits of it? or is there something better to spend my money? Thanks in advance

Thanks, Still getting the hang of this forum and my work blocking uploads...

Hi All, I've just purchased my first Kamado. I previously had a cheap offset smoker and it was struggle to get my head around this method. But i'm beyond delighted. Once you get the knack of getting it lit and no running away in temp it hold its temp so easily. Did my first pork sholder(Butt) and it far exceeded my expectations. Anyway, tried pizza's this weekend. I'd read that it was better to have 2 stones to deflect the heat from the actual one you were cooking on. Got round that with a few layers of foil hung off the fire box. worked really well and pizza turned out really good. http://tinypic.com/r/33zfh5i/9