Rick in Ontario

The Napoleon basket is stainless right from the get go. And a lot cheaper. Just sayin'.

That sounds well and good but this is far from the first go round with coating flaking off. The daisy wheel on my classic from 2014 still has all of the black coating with no signs of flaking. Something has changed. One would think this issue could have been resolved before now. Replacing all of these flaking parts over and over under warranty is not cheap. But, what do I know?

Thanks guys.

I need to replace mine and wondering what everyone is using these days. Thanks Rick

You might want to have a look at this thread. Kamado may have stopped sales on those backets.

The current craze of vegetable based protien is not so much health related as it is environmental (ie: cows and CO2) is it not?

Did you wrap it part way through the cook or leave it naked the whole time?

I bought my classic in 2014 and have had no paint peeling anywhere. It has a daisy wheel not a Kontrol Tower but that is irrelevant for the purpose of this discussion. I have a Joetisserie that has not had any peeling either. There seemed to be a point in time that all of this peeling began and may have been due to either a material change ( I think there was a change from cast iron to cast aluminum?) or a method change. Either way if the manufacturer simply went back to whatever it was that kept the paint on before the change that would solve the issue without the need for stainless,wouldn't it? I find it hard to believe that there is not a way to make paint stick to these cast aluminum parts in today's world.

https://www.etsy.com/ca/listing/833894298/grill-meat-probe-storage-wrap?ref=related-5

I just watched a Harry Soo video where after he wrapped the brisket he finished it in the oven. To quote Harry "BTU is BTU"

You could have picked me up on the way by. LOL

The parent company is Masterbuilt now. https://www.prnewswire.com/news-releases/dominus-capital-invests-in-kamado-joe-300717060.html

In addition, it also looks like there has been a big change in issues of several types since the sale of the company. Not the first time that has happened.

I'm with you on that, I don't think any paint peeling should be "normal" or "acceptable" on what was once a premium product.

Sorry John, I didn't mean my comment to be directed at you in particular, although I now realize it appears that way. General statement again, the OP has a very valid point and concern regarding the food he is cooking becoming contaminated with paint flakes made of who knows what that his family is eating. I wonder what Kamado Joe's response would be to a concern on that level?

Fair enough but I will ask again, why is it that we feel this is acceptable? I don't, not at all.

John; I just watched your pork butt on the Jr. video and aside from now being very hungry, I noticed the daisy wheel on you Jr. does not appear to be peeling?

Did you season them or were they naked? I have some in the freezer now.

The answer is in the very first line of the post.

Yes it is, the color coating is completely intact. As is the whole daisy wheel. I think that all the peeling components are cast aluminum and I believe my daisy wheel is cast iron? Not sure if that is correct but I think it is.

So, why is my original old style daisy wheel not peeling after 6 years of ownership? Really, serious question, what changed and why is it supposed to be acceptable that the color coatings do not last on newer Kamado Joe's, it is not like they are bottom of the line low cost products?

Thanks

3 hours after it goes in the Dutch oven?

And I wonder why I drink. LOL

I do back ribs from Costco at 300* for 3 to 4 hours. I don't wrap them at all in my Kamado Joe classic.