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Professional Chef here……


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I’ve been in the restaurant business for 38 years and I just received a KJ I. So far so good. The learning curve doesn’t seem to be too steep. I’ve heard about kamado’s for years but I just figured it was another trendy trinket. After burning thought several grills and smokers there past 10 years, I did some research into a grill that would do it all and be more durable. Lo and behold, these things seem to fit the bill. Here’s to a long lasting and fruitful relationship. 

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Tommy welcome I too bought my kamado for something that would last and be easy to use on various types of cooking. Plus i got tired of seeing just how thin the sheet metal they can make a grill out of. My last one was almost tin foil lot of bends to firm it up. Hope you enjoy your grill and post some pics.

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Welcome, Chef, glad to have both you and your KJ with us. Yes Kamodos are actually more a charcoal fired outdoor convection oven than they are simply a traditional BBG grill or smoker. You can pretty much cook anything in a kamado that you can in a kitchen oven, along with all the BBQ classics. With your skills, you should have a ton of fun with that concept. 

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