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If you are the least bit handy, then the HeaterMeater is hard to beat. https://tvwbb.com/forums/heatermeter-diy-bbq-controller.85/ Tom

I learned a long time ago, even in my pre-kamado decades, that controlling the cook with the air exit vents was a bad idea. Control the fire, not the smoker breathing. I found it best to run a smoker with the widest air exit opening possible while controlling the temperature with how much air I give the fire. Some say this is "smothering" the fire. Baloney. If you still have fire, it isn't "smothered" is it? It is just burning at a reduced rate. Yes indeed, you can cut off all air to the fire and smother it, but keeping it going with limited air and controlling t

I use GrillGrates in SCA competitions, but usually don't bother when just doing steaks for my wife and myself. As far as searing goes, it is not really to "seal in juices" as most people seem to think. It is to produce a Maillard effect. The caramelizing of sugars and proteins in the surface of the meat is what develops the great flavors. And you can do that in a cast iron (or any other) skillet too. However, another benefit of GrillGrates is that they are good at preventing flareups if you have trouble with that on your grill. Tom

I have used GrilleGrates in competition SCA cooks for a long time now. I have never used the Joe version and wouldn't bother as the GrilleGrates work perfectly. They are two entirely different things by the way. Tom

Um, A Google search turned this up in about 0.0238732 microseconds. https://www.amazon.com/SmokeWare-Vented-Chimney-Cap-Kamado/dp/B00ZAMY8F6/ref=asc_df_B00ZAMY8F6/?tag=hyprod-20&linkCode=df0&hvadid=312196622132&hvpos=&hvnetw=g&hvrand=17632043518671760825&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9052281&hvtargid=pla-568031791566&psc=1 Is that what you are looking for??? Tom PS: I bought one here: https://smokeware.com/collections/caps-gaskets/products/kj-chimney-cap

The K-probes are much more robust. The FireBoard would be on my "buy" list if I did not already have a HeaterMeter (which uses a k-probe for the internal temperature). Tom

The InkBird Bluetooth devices are the new, long range versions. Across my backyard is almost 300 yards. Stays connected. I seldom use it now however. I went with a HeaterMeter and love it. Tom

I got so tired of the things breaking I bought these: https://www.ebay.com/itm/Half-Moon-1-4-Steel-Plate-Disc-Shaped-15-Diameter-250-A36-Steel/203087367405?ssPageName=STRK%3AMEBIDX%3AIT&_trksid=p2057872.m2749.l2649 Never have to worry about cracks again and they work perfectly. Tom

The Greenberg Smoked Turkeys place you linked to smokes their turkeys in a smokehouse. I grew up in rural Alabama and know a bit about old-time smoke houses as almost everyone that processed their own meat had one. The process bears no resemblance at all to Kamado smoking. I used to have to stoke my grandparents smokehouse fire, a small fire in a wooden clapboard shed with a dirt floor. The smoke was WAY, WAY less intense than that meat experiences in a Kamado. As mentioned above, everyone's tastes differ, so do what you like. But oversmoked poultry still tastes

I have only three now. My sig line says it all. Tom

Here's two videos from one of my favorite YouTube BBQ guys, Malcom Reed: https://www.youtube.com/watch?v=6QiuvHtUBtw&t=151s and the classic version: https://www.youtube.com/watch?v=lsogHJRCf88&t=7s And keep in mind, even a large turkey doesn't take all that long to cook because you need to keep the temperatures up for a crispy skin. I would NEVER cover a turkey with foil. And the comments above about smoke are correct... all poultry takes up smoke FAST and it is easy to over do it, especially with strong smoke woods like oak or hickory.

Yep. After having two crack and the people at KJ just ignoring me, I bought these: https://www.ebay.com/itm/Half-Moon-1-4-Steel-Plate-Disc-Shaped-15-Diameter-250-A36-Steel/203087367405?ssPageName=STRK%3AMEBIDX%3AIT&_trksid=p2057872.m2749.l2649 No worries about cracking these things. And no issues dealing with the morons running KJ's so-called "customer support". Tom

I fill my KJ Classic II full every time I cook. I have an ash basket and removed the cast iron fire floor base. I have had 24 hour cooks... and had charcoal left over. Shake the ash basket to get rid of the ash, leave the unburned charcoal left in the basket in the KJ, then load it up fresh again before the next cook. Just a never ending cycle. Tom

Completely agree with the HeaterMeter recommendation. Mine has worked flawlessly for quite a while now. Holds temperatures perfectly, much more accurate than our electric oven. Tom

Long brisket cook here too. Large brisket at 220°F for 23 hours. The temperature was held dead steady by a HeaterMeter Controller https://tvwbb.com/forums/heatermeter-diy-bbq-controller.85/ And there was a lot of lump charcoal left, it could have easily gone hours longer. Tom