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  1. Thanks for your reply! I will give the volcano/minion fire lay a try later today!
  2. That’s quite some pack of baby back ribs! Nothing like the ribs found here in Europe where we have much less meat on the ribs. Sure does look tasty!
  3. Found the link: https://bbqgaskets.com/wire-mesh-fiberglass-gasket-replacement-for-kamado-joe-classic-18-by-lavalockr.html Guess the same will apply for the new KJ gasket.
  4. The Nomex High Temp gasket is one possibility. Don’t know if it is any better than the original KJ gasket, someone else will have to comment. If you go for the new KJ gasket I think it should only be installed on the base, as you don’t have the new hinge. I will see if I can provide you with a link to the website where I found this information.
  5. Wow! I was days from ordering this one, but this does not seem like an easy fix. Read from the comments that Weber recommend using Weber pellets only while they figure it out. Weber pellets or not, I can’t leave this unattended which defeats the purpose completely for me. Hopefully it will eventually get fixed.
  6. I'm quite new to the Kamado Joe grilling and still learning a lot of things. I read some things today about offset smokers and pellet grills that caught my attention - namely that these produce a more clean smoke. There is a discussion going on here about the pellet Joe and also one on the Egghead forum about offset smokers with some good reasoning behind it. In comparision with a Kamado we choke off the oxygen and that would more likely produce dirty smoke. Using a Kamado I have learned to look for the thin blue smoke and thought of that as the holy grail of smoke. But now reading about offset and pellet smokers I learn that there is even more to it. So, my question is, how do I produce the cleanest smoke possible with a Kamado Joe? Will a digital temperature controller affect the smoke in a negative way? For example, the iKamand v2 is more or less choking the oxygen supply completely at times in order to control the temperature. Any special considerations regarding the placement of the wood chunks? I usually place the wood chunks on top of the charchoal and then let the grill come up to temperature for 1-2 houes before cooking. I also use the less is more principle when adding wood chunks.
  7. I bought this in Europe. Don’t know if it is available in the US.
  8. Been cooking on Weber gas grills for years, but discovered ceramic grills last year after a talk with a co-worker. John’s videos convinced so I got myself a Kamado Joe (was quite certain that John was hired by KJ, but perhaps I was wrong?). And about 6 months later I got a Masterbuilt Kamado as well.
  9. I bought this model 3 months ago. It is the black Kamado Joe Classic upgraded with the new firebox (KJ logo printed on the back) and the HDPE side shelves and handle. Ash tool and grate gripper is also the same as I got with my other Kamado Joe. The cart is different though. The manual use the same layout as the KJ one, content is the same page by page more or less. Warranty from the Masterbuilt manual: Ceramic parts, lifetime Metal parts, 5 years Heat deflector, 3 years Thermometer and gasket, 1 year All KJ parts I have fit this grill including the D&C flexible cooking system, iKamand, Kontrol Tower etc. Paid 520 USD for this. A KJ Classic II was priced at 1200 USD at the time. Hard to find a better Kamado in this price range since it is essentially a rebranded KJ Classic. Most likely a move to fend off competition in the lower price segment.
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