A couple of days ago I ran the Joe up to about 800° to do a thorough cleaning burn of all components, minus the grates. Today I disassembled the thing. brushed all the parts down, and finished with the vacuum. I now have it prepped and ready for some rotisserie chicken ..read more

I find I am in possession of a KJ Stainless Fish and Vegetable grate. Trying to plan the first cook. -- Direct or indirect? I'm thinking it might bank some serious heat. -- Any recipes or techniques to share? -- Tips and tricks to know about? Thanks in advance! Bob ..read more

I'm looking at used kamados in my area and for the past month have been sold on the Primo XL due to the oval size but Blaze has a promo right now with a free rotisserie kit and a price drop making it 1600 and primo brand new is 1619. now the size is dramatically different at 400 sq in vs 680 sq in. however i think you could find aftermarket stacking racks if you truly wanted (say from Grill Dome) for the Blaze since it's 20" like the average kamado. The advantage here is it'll never crack. I... Read more ..read more

Situation: I have a Grilla Silverbac which I love, and a Weber kettle for hot fast grilling. Been thinking of getting a kamado to replace my weber as my grill and eventually I'll do side by side smokes to see if I like the smoking better than my pellet smoker. If i did, I'd sell the pellet and just have my kamado. Anyone make this switch? The only one I'm considering is the primo XL because for me to commit to this, it has to be near the capacity of my current smoker. 680 sq in is still less... Read more ..read more

Non-eggers probablly have a similar device; it hangs the grate low in the base closer to the fire. I have recently been introduced to reverse-searing and am very intereted in getting this. I am wondering what other peope have experienced with having one (or others like it). I too hope more people use this forum, I for one would learn a lot from it ..read more

I've used BSG/BKK since 2010 and have always had the same 'issue'. Well, I don't know if it's an issue, but I am confident that on my BSG, it resulted in rusting/decomp of the area around the bottom vent. My issue is that water is condensing and draining out of my bottom vent. I do use a countersink of an Al pan filled with water to offset any temp spikes. Has anyone else had this and should I worry? Is there anything I can do to prevent this from happening ..read more

Kept it simple, used Jeffs rub and around 25 charcoal briquettes, ran temp at around 375 to an I.T . of 150. Came out juicy and flavorful ..read more

A ..read more

A ..read more

A ..read more