Hi,
 
What are the most popular size of Kamado? Is there any data on whether 18" / 24" / Other are best sellers?
 
Thanks

First attempt at chicken shawarma last night on the Joetisserie.
 
Came out really good, very pleased with the result and so easy. Juicy, tender moist chicken, with gnarled crispy edges.
 
Followed Smoking Dad's recipe from his YouTube video.

Does anyone have any experience with grilling whole squid? I toured my local "international" (their term) grocery store today and one item I saw was fresh whole squid. 
 
I'd like to take a crack at grilling it, but don't want to waste money winging it. Any tips/guidelines you have would be appreciated! Happy grilling 

All,
 
I am new to the site and messed up the location of my post by initially putting it in the introductions section. Below is the link to that post.
 
I am looking for ideas on small cracks forming in the firebox of my New Old Kinuura Yaki #5 Kamado.
 
Photo of kamado for fun
 
 

I have a question for the community about fire construction and how much charcoal I should be using when I set up a cook. I have a KJ Classic III and have been using the SloRoller for all of my low and slow cooks.
 
On some of my larger cooks (one pork butt, a full brisket, and then two boneless pork shoulders) I have burned through all of my fuel before the cook was done. I filled the standard KJ ash basket with charcoal and then light it up with one KJ firestarter. I was smoking everything at around 250F and followed the heating method described by SmokingDad BBQ on his YouTube channel (it worked well!).
 
Does anyone have an image of what their charcoal looks like when setting up for a 10lb brisket or pork butt?