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

This weekend I tested making Butter chicken recipe from Milk Street Book, ‘Fast and Slow’ by Christopher Kimball.  Only change I made was use roasted garlic.   I made the Naan Dough with Poolish method.    I used a portion of Naan dough to make a Butter Chicken pizza.   Here are the pictures of the final result,   Both where very delicious.   

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
 
 

Did this on the dojoe, between 550°-600°. I used the Forkish Saturday recipe, but popped it in the fridge for 26 hours after the 2 hour bulk ferment, before dividing and shaping. Fantastic crispy outside, chewy yet pillowy inside. Buffalo Mozz and salami. So good.

Pizza tasted very good.   I used my Joe Jr. to Roast the Chicken Reshmi Kebabs and used my vision Classic B to bake the individual pizza.   For the cheese I used paneer cheese, extra old cheddar and pizza mozzarella.  The sauce for pizza was the serving sauce for Chicken Reshmi Kebabs.   This pizza will now be part of my pizza repertoire.