Chrisah1

That is a top tip from others re the chimney. You deffo don't want to dump a chimney load of ready charcoals into the clay or even a basket. Clay and ceramic like gradual temp changes. However I am very partial to doing a seared steak on the chimney alone with a cast iron grid on top. Amazing. So keep that chimney and use it as a cooking option!

When using someone's kamado (as I don't have my own yet) and for smoking in general i find large bits at the bottom of the charcoal is good for long cook. If I want a shorter period with more intense flavour smaller chips on top. Let the kamado get close to your desired temperature within 10-15-20-25 degrees (as you prefer) and then start closing vents so it continues to rise slowly. If you have a pit thermometer, that will help you watch the trajectory and rate of increase. Small adjustments are best until you see it is quite a flat curve. Taking a slow approach to heating up means that as others have said you can heat soak the ceramic so you get the full radiative and convection effects. That's the whole point of the kamado! With experience you will anticipate better where you need to be on the vents and which vents you need to focus on. Bottom is accelerator top is brake. Of course the quality and moisture on the charcoal will affect things. Set alerts for plus or minus 5/10c to intervene once set up. Small changes due to thermal inertia. Having said all that, don't worry about the precise detail either. Enjoy and taste. It's all about trial and error and trial and success. My general tips are: 1) avoid temp overshoots due to thermal mass 2) monitor the temp trajectory with a sensor when you're starting out 3) react early with small adjustments And yes, always use a basket - it means your charcoal is less spread for a direct cook, but it is more concentrated an much better airflow. ..and for indirect it's more controlled/even than resting coals on the clay. You can actually (if you're using a basket) dispense with the lower grate IF you want more airflow and more heat for searing or pizza.

Yes, too much excess flour at those temps cause the burn. Sounds like a great compromise. Thanks. The nicest thing about kamado pizza is you don't have to spin it.

Awesome! Did you run it at 450c in the dome?

Has anyone actually tried to buy a kamado off Alibaba? As far as I can see the main players are Auplex, Topq and maybe Steel Egg (SEB). Chances are Monolith kamado are TOPQ (monolith kamado boxes confirm made in PRC). YNNI brand in the UK also confirm they buy the TOPQ models. The other option would be for the forum to arrange a group buy of Auplex/Topq kamados of a certain size and colour. But not sure about the UK side logistics. It would also be caveat emptor for issues. I guess that's what you pay for when spending more from a UK retailer - they have to deal with it. So a £200 kamado on Alibaba becomes £600-700 with logistics (Masterbuilt / Bar be quick etc).

Thanks for that! Real legend. I have the inkbird 6 non WiFi which I used in a us style cooker. It's great, but the temp plot sometimes clears. I should've gone for the WiFi. Very helpful images. I think an ash basket 12"/30.5 up to 34cm could fit well. Sadly the 35cm basket looks like a no-go. Plus the 20" ynni D&C gives you four levels with the included extender from Aldi (deflector ring for iron grate), lower level, upper level and then extender. And that comes with a larger deflector for better smoking.

Thanks for that awesome pic. Ok, so internal diameter is about 45cm. The overall diameter is 51cm? This may be useful for rotisserie options. What is the inner diameter of the fire bowl? I've been looking at baskets that are 29cm, 30.5cm, 34cm and 35cm. On YouTube search for Aldi kamado and proq and you will find someone who has the 20" ynni divide and conquer plus 29cm proq small basket. I would love a kebab rotisserie now for this. £350 + D&C at £120 is still less than the next cheapest unit anywhere and far cry from the KJ classic at £800/900 or monoliths at £1400. I think that this is the best starter kamado to see if you're genuinely into it and it can work for you at home. Use it for five years and upgrade....or let it languish and never get another kamado again. Sorted. And if you're serious you then have to consider rotisserie and bbqguru fan controller haha. Slippery slope. It would be great if the monolith fire box and three tier system fit!