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

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 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

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

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