Graham

Oh BTW ... We were all asked a question at work ... "What did you do during Lockdown to remain centred and true to yourself?". .,.. i posted this ...

Hi Guys, I should have probably reiterated this ... I did have to take the door off of the frame as mine didn't have the clearance to be opened up enough to allow the 74cm that i needed. We had to do this through 3 x 74cm wide door frames, making little stops each time. Its a fiddly job but was worth it for the extra real estate IMHO. Graham

Hi Toby, If you take the shelves off and the little brackets that hold them on, you will have a width of 72cms. I did this with one person using the rear hinge as a pick-up point and then other putting a "gloved" hand through the bottom vent. We manged to shuffle it through the door but not by much. Hope this helps.

Agreed Len, it was chilly last night and even a coat and the fire did not keep us all that warm. Quick question John, how long does the Peach and Bourbon glaze keep for in the fridge or even the freezer? Cheers,

Evening All, Followed John's Double Cut Pork Chops on the tube and made some new friends. The local butcher looked at me funny, cut them anyway and then was amazed when i showed him the pictures. My wife hates pork chops and now sends me back to the butchers every weekend for more. Easy, fun and tastes good enough that they will put you in a pork coma .... Cheers JS. Graham

Thanks again everyone, You have convinced me to cook through the dark .... I will hook up a light and make sure i can see what I am doing. Anyone got any experience with cooking the Xmas Turkey on the Joe? Cheers,

Cheers for all the advice chaps, I have the Kamado Joe Rain Cover for the unit and it seems good quality and would keep the rain off. I was worried that the fire box and the various bits and bobs would not survive the cold weather but i am guessing this isn't the case? When i took the cover off a few weeks back, there was a lot of condensation in the dome, even though i had the top and bottom vents open under the cover. Is this something to be worried about? Any chance we could get thoughts on how best to look after Joe during the winter as i would not want to do harm through ignorance. Cheer again, Graham.

Evening everyone, First off, thank you for all the help and advice the community has provided over the last 6 months, it's been good fun to learn about my Joe and all the cool stuff you can do with Him. It seems to me that getting into the garden and cooking some nice food has really helped me deal with lockdown, elections, brexit and all the other crap going on around us. Wanted to attach some pictures of the food I have cooked before i pack Joe away safely for the cold, dark nights. Thanks again to everyone and staff safe. Graham.

Thank you to everyone that replied, such a decent forum with knowledgeable members. I think Brandon has cracked it ... just make a pizza the size of the moon and you don't need to keep people waiting. Great idea ... I tried 550 for 7 mins last night and it could have been the best pizza i have ever tasted. Great look from the guy in the plumbing shop when i strolled in and asked for 5 x 22 mm copper tees. "What project you got going on?" ... "Pizza ..." .... "Whatever, weirdo .."

Morning Joe's, Been watching John's Pizza 101 tutorial and have successfully made my own dough and cooked a few great pizza in the 400-450 degree range with no issue. I am now looking to cook 3 - 4 pizzas on the bounce for a few friends and i wanted to know peoples experiences / opinions on getting a Big Joe III up to 900 degrees (F). I am slightly concerned that this is literally as hot as the grill goes and i don't want to damage anything. Any advice / experience people could share would be great. Graham. PS, some picture from a few recent cooks to get everyone hungry for the weekend.

Thanks @pmillen but your logic is all wrong .... Steaks are cool Tomahawks are really cool Therefore if i was to buy / cook / eat a Tomahawk Steak then i instantly become cool and everyone will say "Do you remember when Graham cooked that really cool steak that looked like a dam TOMAHAWK" and they will go "YEAH that was amazing, i wish i was as cool as Graham". I will post some pictures of people giving me "virtual" high-fives once it's all done and maybe even a little graph showing Tomahawk Steak vs Level of Awesome over time. Cheers, (Soon to be at least 30% cooler) Graham

Thank you John and Don, John, i was supposed to say "John" in the first post but got your first name wrong and didn't want to butcher your surname from memory. I have a big Joe III and think i will go with reverse sear and see how they go. 2.5lbs in the UK is about £40.00 per steak so who knows .... i will let you guys know how they end up ... Question ... Wood blocks for smoking? I have some Kamado Hickory but it seems to be super strong ... will this overpower a Tomahawk? Cheers,

Afternoon everyone, I have managed to get some 2.5lbs (1.5kgs) Tomahawk Steaks from a local butcher but have never cooked them before. Considering the cost, i wanted to see if anyone had experience before i started. I have watched Joe's video and it seems like reverse searing them is a good option. Anyone got any advice? Will post results after the weekend! Graham

The Ribs went well ... and i got 2 more cooks from the same fuel ... remarkable.

Cheers guys, Got my first ever rack of ribs on the go now ... 2 hours in. It's fitting that i am sat under a parasol with it's hailing down and then its sunshine again .. British weather is mental. I will report back when done ... Graham