DanSchlim

I currently use my pizza stone alot but have been thinking about upgrading to the DoJoe. Had anyone upgraded to it? If so is it worth it vs just using the stone?

@K-Daddy55 thank you! Just got it yesterday and that was a perfect suggestion. I do believe the 12.5 would be ever so slightly too big. Can't wait to test it out

@K-Daddy55Did you have to remove the handles for the 10" to close the lid?

I recently purchased a Joe junior and so far enjoyed a lot! I was wondering if there is a cast iron half/full like I have for my big Joe that is flat on one side and griddle on the other? I'd love to start using this for morning breakfast

Thank you all for your feedback. I have always let the coals start burning, then throw a chunk on top, but I think ill try burying the wood to to see if i notice any difference. My thought behind it would also be that it could help prevent flareups by having the wood buried, but i could be off base there. @John Setzler, I love your videos! I have been a big fan of yours for a while!

I've recently seen where some people bury the wood chunks under the lump charcoal when smoking. I've read some mixed reviews on this. Has anyone buried the wood underneath the lump charcoal? If so did you notice any differences good or bad?

thank you! i had the same fear regarding the cleaning/dirty/etc. Thanks for confirming by beliefs!

thanks everyone. that is what i was thinking, but just wanted to get everyones opinion and curious how everyone else cooks

Greetings Everyone! I have a Big Joe I and have been recently looking at purchasing the sloroller but i have read a lot of mixed reviews from "there is a huge difference in taste and bark" to "There is no difference or not enough difference for it to be worth it" I wanted to ask the community for their input. Do you have the sloroller, and if so is it worth it for the cost or do the heat deflectors do just as good of a job?

Good Morning Everyone! I have been smoking with my Kamado Joe for a long time and i have never really used a water pan and my meat always comes out juicy. I was wondering how many of you out there use or dont use a water pan and if you can tell a difference from when you use it and when you dont.

Thank you all for all of your responses. The idea of having 2 Big Joe's sounds great because... i mean why not I could see a few times that i would use both Big Joe's at one time but my patio is only so big. It sounds like everyone is happy having a second grill. I will definitely still get plenty of use out of my big joe, no matter how i go. I currently have a table for the big joe and depending on what i get, look at getting a larger table to told both grills. Some of you brought up great points regarding portability. Again this is something i am contemplating and you have all pretty much sold me on the idea I hadnt thought about adding a classic to the mix rather than a junior... THE POSSIBILITIES I had an Akorn as my first kamado style grill to see if i would like it and it was great. i did have some issues with long cooks if it was in directly sunlight during the summer with the heat since it was triple layer of metal. @Polar Bear I am familiar with all the brand mentioned except for a GA. what is that?

I currently have a KJ Big Joe And I absolutely love it. One thing I've been contemplating recently is purchasing a KJ Junior as well which is a little bit more portable and would be a little better for when I'm simply cooking 1 steak or a couple burgers. I was wondering how many of you had multiple KJ's and if you found value in having both of them. Any feedback would be greatly appreciated as I am on the fence currently