Whatcouldpossiblygowrong

It’s had a lot of use over the last couple of years and been absolutely fine. Probably needs the seals replacing this year but all good considering the price

Great low cost entry into kamado cooking. Still using mine regularly after three years.

You really need something to catch the considerable amount of fat that will render out of a pork shoulder . I’ll just flare up an cause a right mess. Also give yourself at least and hour to slowly get it to temp. Full bore to start it isn’t a great idea as you’ll start burning a load of fuel and getting the temperature down on a kamado is a slow process. Have a look on the kamado joe site. Plenty of good information on there

Hi Guys I was involved in the original postings 3 summers ago and can report after much use mine is still going strong. So considering the cost of kamados from the big boys it’s been a pretty cost effective way of getting one into my Bbq arsenal.

Judging by all the reports on here it would seem that the usual Chinese drop off in quality after initial production has struck again. I can only remember the odd breakage in transit last year

It was a small Boston Butt. About 2 8 kg. Turned out pretty well after about 8 hrs. Should of perhaps wrapped it in foil and gave it another 2 hrs but all turned out pretty good

As a matter of fact in use today

Mine has been on the go for a year now. And all good so far after plenty of use.

Have fun with your purchase guys. Until I got my Aldi one last year I was struggling with a Joe Junior. Although not huge so much more real estate to play with. 2nd rack is a bonus

Hi yes I picked one up and for the price point it’s great. Grill is 16.5”. Grates are decent quality as is cover. Any specifics post them and I’ll try to answer

I may be of interest that at the moment Steve Raichlen’s Barbecue Bible is available on Kindle at £1.89. A bit America centric but a decent reference tome. I found his Barbecue World book started me with the bug many years ago

I’ve hot smoked salmon without any lasting fishy pongs. Good high burn should do the trick

That could be handy for us with non big name units?

See if you can pick up a cheap 12” pizza stone in the interim. Might last long enough till you get a replacement. The one supplied looks like one anyway.

I always stick a foil drip pan under every slow cook as most slow cooks involve something with a fair amount of fat inherent in the meat. Learned the hard way with some cremated short ribs ?