LargeRedJoe

Soak the casings for a couple of hours or even overnight and be sure to rinse, rinse, rinse and rinse some more. Also some people say to add a splash of vinegar to the soaking water. Here's a long discussion about this on Smoking Meats forums. https://www.smokingmeatforums.com/threads/how-to-handle-natural-casings.159729/

Yep that’s it. They seem to be shipping now with the screws already placed in the holes. Just back them out, insert the leg, and retighten.

One man’s opinion: Most of the low and slow “rules” came out of the drafty, stick-burning, offset smoker style of cooking (think:Aaron Franklin). In those grills you need a water pan because the air is hot and dry. And you need a lower temp because that hot dry air will suck all the moisture out of the meat if cooked too hot. Kamado cookers work on a different principle; the sealed cooker maintains a very humid environment. I too cook at 300 F in the dome and the food is very good.

Sorry Chris, the only products at the Costco roadshows are grills, charcoal and Joetisseries.

The roadshows only offer the three grill sizes, charcoal and Joetisseries. No other accessories. The classic at the Roadshow includes the grill, cooking racks, heat deflectors, cart, side tables and tools. And you also get a gril cover and a box of firestarters.

What he said. ^^^

I used these folks from Rhode Island. Not cheap (I covered a 7-foot table) but they did a good job and it’s wearing well. http://grillwraps.com/

I think that’s a single layer. The factory places gasket material around the perimeter of the dome and bowl and then clamps the bands to the felt to cushion the bands against the ceramic.

Well, even if it’s two layers of gasket it should strip off same as if it were a single layer. No angst needed. :-)

Considering the ignition point of cellulose (wood) is 451 F your grill would be VERY hot externally before charring appears. My Classic KJ is in a wooden table with maybe an inch clearance, if that. That said it does sit on ceramic KJ feet and those sit on a concrete paver. And then the wooden slats of the platform.

Yes, the airlfow is somewhat better with the KAB. But don't drive yourself crazy trying to chase temperature. If it settles in at 250, that works just as well as 225. Dome and grate rarely agree. I just use the dome temp (see my comment above). You can certainly calibrate the dome gauge but I'd bet a steak dinner that it's accurate. See above. A 25 degree swing is fine. And if you make a change - WAIT. The new airflow takes time to adjust the fire. be patient. Have a beer. Talk to your neighbor. Practice your putting. I often fill to at above the holes in the firebowl, and sometimes go up to the bottom ring of the Divide and Conquer rack. Depends on how aggressively I shook the bag. Don't worry, it'll burn down.

Try this:

Is it a small Phillips head screw? Look down on the latch and see if there’s a hole. If not it might have just been a loose spare.

We like this recipe. I highly recommend the white wine vinegar vs plain distilled. And use the San Marzano tomatos if you can. https://foodwishes.blogspot.com/2010/03/tomato-sauce-your-wish-is-eventually-my.html?m=1

Bobby posted his comments on January 9 of this year in the Kamado Joe Grilling, Smoking and More page. Open the page and then use the search field for "hinge". I haven't seen the replacement hinge so I can't comment.