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    Gatineau, QC
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    Automobile racing, food, alcohol, hockey.

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Zukatah's Achievements

  1. Around here, the Government does legislate quite a bit when it comes to backyard BBQ. At the end of the day, if they want to, they can use the fire code (no flammable products within X radius of a grill) or laws that govern noise, smoke and light emissions. I agree that Franklin seems to be a victim of his own success. Seems like he'll be forced out of there at some point.
  2. The shipping is a flat $8.80 to Canadian customers for gasket sets. This includes our regular felt gasket and our Nomex gasket. So, I would recommend you do like me and order more than one! Since you're already paying that for shipping, might as well get a 2nd or 3rd kit as well.
  3. I imagine that the product is pretty much ready (since it is set to be released before the summer), would it be possible to have more information on its features and likely MSRP?
  4. Thanks for the great comments and insight! This is exactly the type of conversation I wanted
  5. Bosco: Perhaps I'm looking at this the wrong way but the difference between $6K and $8K CDN, while significant on an absolute basis, is not all that crazy when keeping in mind that you are spending that kind of coin on a cooking vessel. No matter how you want to look at it, it's a purchase that is hard to explain with a straight face to your significant other, no matter which grill is selected... except if you bring up the cost of the engagement ring you got for her or the cost of a wedding. I know it's quite a bit of money but, as a guy in my early 30s, I figure I can get a good 40 years of use from that grill without undergoing significant or constant repairs / tweaks. While the one-time cost of buying a quality item like this hurts, the relatively low overhead thereafter makes it OK from my perspective.
  6. As some of you may know, I was in the market for a Big Joe to complement my Vision Classic but, just before putting my order in, I started adding the numbers up and, since I knew that I'd eventually go for a KK, I thought why not wait a bit longer and get what I really want instead? After using the Vision for almost two years, I know I love kamado cooking and that I want a larger cooking surface for when I have guests over or when I decide to smoke a lot of fish or do a large batch of bacon. Now, I'm trying to decide between saving for a 32 BB or a 23 Ultimate. I guess my thought process is that if I"m going to spend that much on a grill, might as well be as future proof as possible! I believe the 23 would probably be fine for 99% of my cooks whereas the 32 would be fine for all of them. I'm trying to convince myself I'd be just as happy with a 23, so can you list possible disadvantages of the 32 vs the 23 for daily use? I imagine there must be a reason or two to justify the purchase of a smaller KK one you have a 32. I can think of: extra weight, uses more deck space, uses a bit more fuel, takes longer to warm up and more expensive. Can some owners chip in with their 2 cents? I know I'll need to use all of my brownie points to uncrate one of these beauties, so I want to make sure I'll be making the right choice and that I'm saving at the appropriate rate to allow me to get the grill home next year. Thanks!
  7. I know I'll talk to Dennis in the next 12 months but I know that in the week following that call, I'll get a massive charge on my credit card (or will wire some funds to Indonesia!). I'm set on getting a KK (why spend $2K on a Big Joe - current price in Canada - if I'll get a KK later on anyways) and will definitely get in touch with some members to help me with my reflection! At this stage, I know the BB is most likely overkill... but if there are no drawbacks at having it as your main grill and the extra space might come in handy at some point in the future, it could be worth the extra (same reasoning as KK vs Big Joe)! Thanks for the replies, I by no means want to hijack this thread so please show us some pictures and impressions of Beauty whenever she arrives!
  8. I'm very interested in hearing more about your experience with the two grills in terms of versatility and fuel usage. I guess I'm in the same boat as some others where I had my mind set on a Big Joe, then I found out they were not in stock and that got me thinking... Trying to decide between a 32 BB or a 23 Ultimate for 2016.
  9. Thought I'd stop by and update for people who are thinking about getting started... so here's my story after almost 20 months of Kamado usage In the end, I ended buying lots of things, so I'll let you know what I feel is essential and what's a luxury KJ Platesetter - You need a platesetter of some sort to do indirect cooks. I'm happy with the setup, even though it brings the cooking grate up a bit (just be careful if using the extended rack to make sure everything closes properly before putting meat on). I'd do that one again. I certainly love that I can put my deflector on the "high" position, allowing increased airflow for pizza cooks. Thermapen - Do you need something that quick? Probably not but I'd rather pay a bit more and get something that will last a while. I've used it for a ton of cooks (on the Q or in the kitchen) and other uses too (like making sure that the temperature of my daughter's bath is just right) Maverick ET-732 - This is an essential. No way you can rely on that dome thermometer (it just gives you a ballpark figure) and allows you to do other things while doing a low and slow. Grill Grates - Nice to have, they do a beautiful job at getting those sear marks. I've used them quite a bit for veggies too. For steaks, I'd rather not use the Grill Grates these days, so I get this beautiful colour all over and a fantastic crust Injector - Have used it once, I think. I guess I don't see the need in injecting my food just for a backyard BBQ cook but I could use it at some point in the future... A BGE ash tool - You need it for the Classic B Too many BBQ books to name To light my lump, I use cotton balls soaked in 99% isopropyl alcohol (I keep them in a Mason jar), I found it to be convenient and just a tad slower than Weber cubes. At that point, if I want to do a pizza or a steak, I just throw a few more balls in there. I guess that as long as you have a Maverick, a meat thermometer, something to light your lump with, a platesetter and some lump, you're good to go. I think the Kamado was helpful in teaching me that you can't control every little piece, that some stuff isn't worth sweating about (sometimes, you want to cook at 225 and your grill goes up to 250 or 275, don't worry unless it's a brisket). So far, I've converted one of my friends to a Vision (I hosted a gathering where I smoked some wings for 10 guys, so it required multiple batches and he loved it so much he was at the store the following morning to get one). As for stuff that I'd like, I'm thinking about getting a XL Kamado (the Big Joe is in the lead right now!) and a BBQ Guru (but I'll wait to see KJ's offering before plunging). It's not that it's hard to control the temp but it does fluctuate a bit during a long cook and, with a newborn at home, I don't want to get up at night if I don't absolutely have to! I'll still keep my Classic B along as there were a few instances where I would have benefited from 2 kamados at different temperatures. Anyways, it's a fun adventure and I have enjoyed the support and camaraderie from day one!
  10. Looking at pulling the trigger on a Big Joe soon, I'll make a few calls tomorrow to see if I can get one at 2014 prices (you never know!). I agree with the suggestion that the pricing is likely a reflection of the value of the Canadian dollar than anything else. When you're looking at your options, as a Canadian, it isn't really cheaper to drive across the border, get the Big Joe in USD and pay taxes & import duties when crossing the border again. If anything, it was mis-priced in 2014!
  11. They can also be found at the Costco in Gatineau right now at $599. Quite the deal for what you're getting! Stock up on that Nature Own's lump while you're at it (I purchased 10 bags before the winter and I only have 2 left... and I was away for quite a bit).
  12. My wife isn't a big fan of smoke either. She loves ribs and a good pork butt (I use mainly applewood chunks on top of Basque's Nature's Own lump charcoal) but she says she prefers chicken, steaks and burgers on the gasser. To each their own... I've used the gasser for grilled veggies but I guess I'll need to use it a bit more often for her sake. Nothing is preventing me from cooking my stuff on the Kamado and hers on the Weber gasser!
  13. Cool! That must be the dirtiest dome I've ever seen in my life though... Seems simple enough. Anyone used these kingsford hickory briquettes?
  14. Upon further review, it appears that the Duraflame charcoal I used is rebranded Cowboy.
  15. I'm sure more seasoned grillers will be able to chip in with their experience and perhaps some science. In the meantime, I have found that if I let the fire get too big, it's really hard to control for a low and slow, especially when I'm opening the lid. That's why people recommend lighting it up with a portion of a lighter cube, a cotton ball soaked in alcohol or a torch. I had a fire like that at some point and the only thing I could do to keep the temps down was to shut all vents and reopen them once the temperature got a bit below where I wanted. Now, for charcoal. BGE, as I understand, uses the same lump as Royal Oak. Cowboy seems to have a reputation for scrapwood, metal and rocks in their bags as well as a lot of smaller pieces, where others swear by it. I don't have any firsthand experience with that brand, so I can't comment. When you're looking for lump, I don't think there's a guarantee of quality in terms of piece size, dust & all. There is lump made from different trees however and that can impart a different flavour profile to your food. For example, I cook mainly with Nature's Own Lump from Basques Charcoal (made out of maple). I've also tried Duraflame lump charcoal (that's what my in-laws gave me to go with my kamado) and I found a ton of small pieces, so I won't be buying it again. Basically, there's no assurance for quality. Look for what kind of wood it's made of and, if you don't mind looking a bit weird, feel your bags before you bring them home.
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