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?
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
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!!