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    • By cameronleespencer
      Hello there!  
       
      I'm new to the world of Kamado cooking and to this forum, so I'm looking forward to some dialogue.
       
      So I recently found a Big Joe for sale on fb marketplace for the irresistible price of $100!  The main body is in not terrible shape, but it's missing quite a few items, and will need some cleaning/repair.  I'm hoping the combined expertise hear can help me get this thing in good working order for the least amount of extra $ possible, and more importantly without damaging the integrity of the grill.
       
      Condition Report:
      The ceramic body itself is in good shape with no major cracks or chips.  There are a few issues that need to be addressed however:
      The upper part of the interior has some green staining.  I assume this is from algae/moss since I live in the PNW.  Any tips on how to gently clean this, or should I just do a burnout when I get the rest set up?  The felt gaskets are in pretty bad shape and will need to be replaced (tips on cleaning and removing gunk would be welcome too).  The wire mesh gasket is mostly intact but has come loose.  Does anyone know of an adhesive that would be safe to use to re-attach it?   I'm not sure what to call this, but the hole that helps align the hinge on the back side of the band has been worn quite a bit.  Making the hole about 1 1/2" long and the ceramic a bit crumbly there (see pic).  Does anyone know of any substance I could safely patch this with, and how best to reattach the bands?  
      Missing parts:
      At that low of a price I wasn't too concerned about replacing a few parts, but after price checking I found I need approx $400-$450 in replacement parts.  I can get most of these from BBQ Guys, but I figured I would reach out to the community here and see if people had recommendations for third party replacements, custom ideas, or (fingers crossed) extra parts that they need to get rid of.  Here is a list of what I need:
      Firebox Deflector Grill Grates Flex cooking rack (is this necessary or is there another way to grill/smoke without it?) Replacement Gasket kit Missing the upper half of the cart, not sure if I will try and purchase that, or make a custom table I will be focusing on grilling and smoking with this grill, so I don't really need some of the specialty items.
       
      I know this is a lot of information/questions, so don't feel like you have to address everything, but if you have some advice on any of the subjects, I'd greatly appreciate it.
       
      Thanks and happy grilling!






    • By Casey
      I have an opportunity to buy a Monolith classic (by size, pretty sure it isn't Le Chef) and looking for opinions on both the grill itself and whether it's a good price. About 1 year old, in good condition, with stones/grates, a CyberQ Cloud controller, and a table built by the owner. Unsure how well the control fan works (I couldn't get it to start with the CyberQ just fiddling around without lighting coals, and the owner said they never really figured it out). I've worked the seller down from $1575 to $1100 for everything, no tax, I pick it up myself. 
       
      1. What do you think about this brand and model? An established German company but only in the US market a few years without much penetration yet. Made in China, maybe at the KJ factory? 
      2. Is this a fair price, or should I try to work lower? I had planned to go with either the Ceramic Akorn or Grilla Kong at lower prices (without table), but is this worth spending a little extra?
       
        Thanks.
      caseymcmillan@hotmail.com

    • By Jeirinlo
      Kamado Joe Classic I for sale, 4 years old, used condition, has crack on firebox (as probably all used Kamados) but that doesn’t affect the cooking. NEVER used lighter fluid always used high quality chips / charcoal

      UPDATES:
      Wheels replaced last week
      Gasket replaced last week
      Back springs replaced 2 weeks ago (now the lid won’t fall by accident!)

      INCLUDES:
      Cast iron cart
      Finished Folding HDPE Side Shelves
      Cover
      3 deflector plates
      2 half-moon stainless steel grate
      1 grate/grill lifter
      1 ash poker
      1 accessory rack
      1 flexible cooking rack
      1 pizza stone
      1 soapstone
      1 grilling glove

      Asking for $550 OBO.
      Pick up at North Miami Beach (33162), can deliver to Miami-Dade/Broward for a fee

    • By buckleybj
      I have been seeing whole fish at Costco for some time now so I decided to give it a go. I bought some snapper for diner last night and was blown away by the results.
       
      I watched Mr. Setzler's video on grilling a whole fish as a guide along with some recipes I found on the interwebs.
       
      2 snappers gutted and cleaned (got mine from Costco as I said previously) Cut crosshatch slits on both sides of the fish (next time I will just do horizontal slits for easier removal of skin) Seasoned with garlic rosemary seasoning Salted with a few pinches of kosher salt Spritzed with olive oil generously on each side Stuffed cavity with fresh rosemary, thyme and dill from the garden Sprinkled lime juice to finish off  
      Using the Big Joe, I lit just one side and set the fish for direct at the highest level grate. I used a fish\veggie tray to keep the fish from falling apart.
      I had the temp at around 300-325 and grilled each side for 9 minutes until the inter temp as around 140.
       
      The flavor was amazing! I don't think I would have the intense herb flavors if I had just cooked fillets but I will be trying that in the future.
       
      I served the fish with some leftover bulgur pilaf and a spinach berry salad.
       
      I have never had snapper before that I can remember but I am now a huge fan!! 
       


    • By jpp
      hi everyone
       
      Just wanted to give you a feedback on my experience so far with the dojoe (on kamado big joe)
       
      i have a very mixed feeling with this accessory. i am loving all others kamado accessories however
       
      From access to the center of stone (very small opening), temperature control (most of the time below my required temperature (i like to cook pizza close to 700deg f) ) and the impossibility to cool down the charcoal for a next cook (you cannot close the dome until it cool down completely) i have very negative feelings about this product.
       
      But the most annoying thing for me is the charcoal consumption to reach an acceptable temperature...it is just unbelievable  the amount of charcoal you need to put inside the kamado just to cook couple of pizzas
       
      i have made a quick calculation and i would reimburse almost a dedicated pizza oven (like ooni pro) in less than 10-15 cooks only vs the amount of charcoal i am putting right now 
       
      i have made several trials (almost 7) and my conclusion is simple: i will stop cooking with the dojoe and invest in a dedicated pizza oven...i gave up... and i can tell you it does require a lot for me the give up something i invested 300usd
       
      could be good to share your feedback on this product. maybe i raised my expectations to high
       
       
       
       
       
       
       
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