Jump to content

John's "Really Right Stuff" List

Good deal or not on a Monolith?

Casey

By Casey,
in Introductions

 Share Followers 0

Recommended Posts

Casey

Casey 0

Posted
Posted (edited)

  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

monolith1.JPG

Edited by Casey
Added a line comparing to other grill options
Link to post
Share on other sites
daninpd

daninpd 2,160

Posted
Posted

Who knows?  But in today's market I can't imagine there are a lot of fish eying his lure.  In buying horses to sell, the guy I learned from said "Horses are like buses, there'll be another one along in a little while".  That's a pretty big project to move.  If you are equipped to move that, how many other interested parties are?  It might be one of those "I'll get it out of you life for .....? moments).

Link to post
Share on other sites
adm

adm 490

Posted
Posted

They are good, solid grills and much better known here in Europe. I have the Le Chef Pro version and it's excellent. I don't have CyberQ fan or controller, but I do have a Fireboard 2 setup on the way.

 

That's a nice table setup too.

 

Why not offer an even $1K if you are prepared to go and pick it up?

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
×
 Share
Followers 0
Go to topic listing

  • Similar Content

    • COKAMADO
      #5 Kamado Firebox Cracking Link to Wrong Location
      By COKAMADO
      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
       
       

    • Jeirinlo
      Kamado Joe Classic I for sale (Miami FL)
      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

    • jpp
      feedback on dojoe
      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
       
       
       
       
       
       
       
    • Chap Swinson
      FS-BBQUBE Temp Controller for Akorn
      By Chap Swinson
      Bbqube temperature controller.  Like new.  Used once or twice.  $80 plus cost of shipping.  PM if interested.  South Carolina.  

    • Burgy12
      First Prime Rib - Did I ruin it? Help!
      By Burgy12
      First time posting here and I need some help- this year the torch has been passed to me to cook Christmas dinner for my family (10 people). I purchased my KJ Classic II 3 weeks ago and thought I’d give Prime Rib a shot. I’m new to smoking/grilling but I’ve loved my KJ so far and cooked some killer dinners already. Confidence was high, did my research, purchased 11lbs of Prime Rib From a local butcher and took it home. 
       
      First mistake: I thought I had ordered boneless PR - nope, bone-in... butcher had already cut the bones and retied to the meat. I thought I should just cut it off and proceed as planned. Well I cut the bones off and saw some thick chucks of fat (fat cap?) and took those off as well. trimmed a lot of fat off the back as well because it seemed too thick. Tied back up with butcher twine and now it’s sitting in the fridge seasoned with salt,pepper, garlic powder and wrapped in plastic. 
       
      After watching numerous YouTube videos of people cooking with the bones attaching & properly trimming their PR - I’m terrified that I butchered (no pun intended) this meat and took out all the flavor removing the bone rack & fat cap. Im also worried that the meat will sit in the fridge seasoned too long and the meat will dry out as a result.  The cook will be tomorrow around noon which means it will sit about 36 hours seasoned. 
       
      Any ideas to help this rookie save this cook is much appreciated!
      I’d love Malcom Reed or John Setlzer to just give me a pat on the back and tell me it’s going to be ok haha
       
      P.S. I’m planning on adding a wet rub over the PR about an hour or two before throwing it on the Joe tomorrow: cooking low&slow over indirect heat around 225-250 until internal temp hits about 120 - removing and letting rest while I crank up the Joe to 500 for a quick reverse sear. I also still have the bone rack and not sure what to do with it. 

×
×
  • Create New...