Graham

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

Thanks again for all the comments and support ... The night we got her i simply set the charcoal off, left the lid open for about 10 mins with the bottom vent open full and then closed the lid but again, left the top vent open. It was amazing to see how quickly the temperature rises once it's going. I managed to stabilise at about 400 degrees "f" and then just moved the vents around slowly to see what would happen. Eventually chucked some burgers on because we were both knackered and still a little hungry ... they were perfect. Next night, same again but with the slow roller. Managed to stabilise at 375 degrees "f" and plonked a whole chicken in for an hour rubbed with some olive oil and seasoning ... it was one of the best chickens i have ever cooked and all i did was sit and drink beer in the garden. Last night was sweet potatoes, covered in extra virgin and salt for an hour, split open and bacon, cheese, spring onion and sliced chillies plus 2 beef medallion steaks. Using the cast iron half-moon grate was unreal. Literally 1 min each side and seared to perfection but juicy inside. Is there anything this thing cant smash because i am not a good cook but its making me look good? Each morning i find myself making a cup of coffee and then going outside to just open the lid and then clip it back down ... no idea why. Graham, PS, can i cook pizza without a pizza stone? Get paid on Friday and will try and get one but wanted to have a go in the meantime?

Good morning everyone, Thank you for all the advice and comments, it's really helped. Heuer ... We managed it! Had to remove the internal doors through the house from the Garage (didn't fit through the front door), remove the shelve brackets (they added an inch to the width) and use the packaging as "coasters" but me and the wife managed it. Fbov ... My wife has demanded that i cook for the rest of the weekend so i guess i was hiring help after all Len440 ... Cheers for the information, i fired her up last night, spent a couple of hours adjusting the vents and then cooked a couple of burgers to get used to the temperatures and the different grate heights, with a cold beer of course! I took your advice and closed the bottom vent but left the top open but only by a whisker ... Came down this morning and literally half the charcoal is reusable ... Amazing. I have a bolt and and nut left over from assembly but i have no idea what they are for? Pictures attached of the whole adventure (i am 6ft5" and this BBQ makes me look like a toddler) Great community, really looking forward to cooking with you all. Graham.

Not a bad shout Chris, I just googled the Pallet Lifters and they will fit through doorways. It's being delivered today so i will see how i got on and then report back FYI only. Cheers,

Cheers Heuer, That makes me fell a lot better, 240lbs i think we will be able to manage but 500lbs was going a bit far. Didn't think of taking it to bits to help us either but that could give us options. Space is really at a premium in all the entrances so no matter what we do, i think it's going to be a merry little dance. If i actually manage to take delivery and set everything up, do i need to "run it in" before actually cooking anything? Cheers again!

Morning Kamado Warriors, First time poster and an all round amateur "cooker" in all honesty. Been using cheap hardware store Charcoal BBQs for about 10 years but decided that if i am going to be stuck at home for months then i am going to do it with a beer in my hand and a decent plate of food in front of me. I have just purchased a Big Joe 3 and it's on it's way ... Here comes the concern. I live in the UK and have no access to my garden, i have to go through the house. UK Standard door width is 29" (74cms) ... is the dam thing actually going to fit through the door? Due to COVID, its me and my wife and we can't ask people for help due to the restriction in the UK. I can lift / shift a 100Kg washer dryer on my own but it almost kills me. My wife is fairly strong but i am worried that we will not be able to move the BBQ into the house to wait for reinforcements. I should thought of these things before buying a ceramic hulk but all the pictures of you guys enjoying a veritable conucopia of meat dishes made me hasty! Graham