Hi Everyone,  Forecast over the next few days is a bit shocking, and I am planning on smoking some grub on the AK tomorrow when it is due to be raining.  I don;t mind cooking in the rain, but have a question about starting the fire in the kamado whilst it is raining?  I don't have anywhere to put it under cover, it will be fine once at temp as I have a smokehouse chimney vent so rain won't drip in, but during the initial lighting I usually keep the lid up for 10 mins or so.  any tips (apart from stand there with an umbrella ..read more

Hello  Random question but does anyone have any packaging for Kamado Joe 3, perhaps from a new purchase? We are moving to Australia and want to take KJ with us and get it packaged up before the shippers come. We are based in Surrey. thanks  Colin  ..read more

Did the curing of the unit last week. Took it to 120c or so and let it die back. As per manufacturers advice. Today was the big day for my first ever cooking on a BBQ, never mind a ceramic egg and this was my choice of drink.   So yesterday, made up my own rub with a mixture of cheap, Jerk seasoning out of B&M. And filled out with kosher salt, pepper, onion powder, black onion seeds, mustard powder, smoked pimento (all the way from Spain ) garlic powder, ginger and cinnamon. Spray with veg oil and rubbed up the chicken and left it 24 hours in the fridge, uncovered. This was how it ..read more

I've had an Akorn for three or four years, and it serves as my grill, smoker, and pizza oven all in one. I haven't exactly been dissatisfied with the smoking side of things, but I do wonder if I'm missing anything. It's been fantastic for grilling and pizza work. My main smoking habits involve chucks, butts, and ribs. It seems to be working too efficiently for me to be getting much smoke from it. To stay below 250, I typically have to keep the top barely cracked. I do occasionally get some smoke, but it might taste cleaner. Although I don't find it to be bad, my kids occasionally complain abou ..read more