JetDoc

I haven't made one for my kamado yet but I did switch to a steel in the oven. I won't go back to ceramic either. The stone gives me the texture and color I've been looking for every time. On my steel I rounded all the corners/edges and sanded it smooth. After seasoning it like a cast iron pan it's pretty much non stick. Wish I had tried it sooner.

I figured it was time to join and say hello after lurking for well over a year. I started my que journey about 20 years ago when I got a Weber Smokey Mountain. About 10 years ago I picked up a KJ Classic. A couple of years later a BigJoe followed me home. Several years ago I attended Sam Huff's Pork U after my wife surprised me with a seat in his class. Attending Pork U really helped me refine my technique. I look forward to learning from and sharing with the group.