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  1. Hello all, It's another warm December day in WI, and I just finished assembling my AKORN. It was a Christmas gift from my wonderful girlfriend. Assembly was a little slow going, but it is finally complete. Just need to wash the grates and season. Can't wait to do my first cook. I've already been checking out the forums. I am on the hunt for must-haves accessories to pair with a new AKORN. It seems like a great community. Good grilling, Brent
  2. Hello everyone. Just following John's advice in his welcome email to introduce myself. I am new to kamado ownership, having purchased a black Kamado Joe Classic a few months back. I have a good buddy who barbecues all the time using his Weber Smokey Mountain Cooker/Smoker and I was completely impressed with his dedication to the art of BBQ. I was going to purchase the same cooker he had but because you couldn't really grill on it, I would have had to purchase another Weber charcoal grill just for grilling purposes. I found John's YouTube channel and was hooked on the kamado cookers. I made the purchase after doing my own research and have no regrets. I use my Kamado Joe several times a week, mostly following John's cooking advice. Thank you John. You are a fountain of knowledge. Thank you for having this great forum. I am probably too much of a novice to really contribute anything but I will be following everyone's posts and advice avidly.
  3. Hello All! Just purchased a Big Joe yesterday and made my first meal last night: Cowboy ribeye, red potatoes and corn on the cob. I hope to smoke big pieces of meat: baby backs, beef short ribs, brisket, pork butt, etc. Really looking to try my hand at smoking my own ham this Christmas. My biggest struggle so far (you know, in 24hours) is getting the temperature right (over cooked the steak on one side) and dealing with the cool down time (pretty much all night). I'm an arts pastor at an evangelical church in the west suburbs of Chicago. I'm in charge of all things arts and media so I like long slow smokes to give me an excuse to slow down myself and take a breather. I've been cooking since I was twelve and cut my teeth as a grill man at Olive Garden during college turning out hundreds of steaks, chicken and fish with little room for error every night. I've done mostly off-set cooking on gas grills with chips and chunks for smoke for the last 5 years and I'm glad to finally have my big joe. Took lots of patience and quite a bit of saving but now I'm going to take every chance I get to fire that baby up. Thankful for this forum (used it to find out how long it takes to cool the grill or if there was a technique I was not aware of last night). Blessings, DTBubba
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