S@D

wow - great job.

Thanks for the kind words.

Thanks ckreef, yes I was also going to buy one, but I couldn't help myself in the end. the next one (if that ever happens) will be a bigger internal diameter with the opening also a little bigger. its a little tight cooking and maneuvering 2 pizzas at the same time. they cook so fast, you really need to be able to attend to both pizzas' pretty much at the same time. it was great fun in the end and a great talking point when cooking. would definitely build another one. not necessarily that cheap when using all the correct refractory brinks and mortar but certainly better off in the long run when cooking and the heat retention - and no cracks. Thanks for looking

We do like the many choices of cooking option and have always wanted to build an outdoor pizza oven. So, started from scratch and ended up like this. With the correct heat refractory bricks, insulation and mortar the heat retention is amazing. We have cooked a few meals such as fish, roasts - but great for family pizza a nights.

About 6 months ago I first noticed one in BBQ Galore where I was looking at another smaller, cheaper brand. I asked the salesman what were the egg looking contraptions over there? 30 minutes later I bought my first Kamado. We use it easy 3-4 times a week. if it got stolen, fell over and smashed or exploded - I would buy another one the next day. We love it

Thanks for the advice Inarngr, I will certainly do my homework. Makes a lot of sense to get the little things right after cooking for a couple of hours. cheers

Very impressed with the Roast Lamb and Pork. A little over 2 hours at about 220 C, cooking indirectly. There is still a lot of guess work in knowing when the meat is cooked. I haven't advanced to internal meat temperatures etc just yet. Both meats and veggies were placed in at the same time. Worked out well, the meat was divine.

Hi all, what a great site. We recently purchased our Kamado Joe a few months ago and had a nice little cook up of roast lamb after the purchase. Being this time of year, its been a little fresh to even be outside however last weekend when the sun was shining we decided to do a little cook. 10am lit the grill with a nice slab of Pork and veggies. 2 hours later I would have to say its the nicest meal I think we have ever had. We cant stop talking about it. I left the vents slightly open and the Kamado maintained its heat all day until dinner time when we decided to reheat and cook some more. Temp was still 180 degrees at 8pm that night (10 hours later). I was amazed at the heat retention qualities, with no need to replenish the coals. Currently away for work, but dying to get home and experiment some more with different types of meat cuts and marinate. sorry, no pics of the pork, came across this site just now. I think I have found my calling. Thanks for reading.