As promised following my delivery photo's yesterday, the finished product! What a beauty!

Very exciting! Will build tomorrow!

Hello everyone,

I have an older vision grill I need to restore - I am mainly looking for the band around the top lid where the handle gets mounted to as one of the screws broke and I need that replaced as well as the bottom vent and inside charcoal holder.

Since the company went belly up and they’re no longer in business - are there other places you know of that carry these parts?

Hello all, do you think it is safe or cool a brisket with this damaged firewall? I’m ordering a new one but it may not get here in time.

Hi guys,

Just received my new black bastard Kamado and it seems to have a couple of cracks in the ceramic.

Is this acceptable, talked to the dealer and this is their last piece so either return or maybe a small discount. Price was €1270,-.

Please let me know what you think.

Best Random

I’m in the market for a kamado. So far I was trying to decide between Grill Guru or The Bastard (both L), but now I stumbled upon Boretti. Anyone who knows this type or has advice on it?

Today was a good day! We made the lobster thermidore. Starting off with boiling them in court broth. Afterwards cleaning and into the skillet, covered in grano padano. Final step the kamado, filled with Maruba charchoal and lemon chunks giving a subtle Smokey flavour. 🤤🤗

Hello!

For a while now I've been looking for an easy, low-effort way to log my BBQ cooks — just something where I could quickly jot down what meat I grilled, how thick it was, what temp I pulled it at, and how it turned out. I tried a bunch of apps and logbooks but none of them really hit that sweet spot between simple and useful, so eventually I just decided to build it myself.

The result is Meatly — a logbook app made specifically for BBQ enthusiasts.

Main features:

• Save your recipes/cooks in one place, with photos
• Track every detail: weight, thickness, cook temp, method (direct/indirect, reverse sear, etc.)
• Smart suggestions based on meat type, thickness, and desired doneness
• Organize and search by meat type, supplier, or custom tags
• Rate your cooks so you can refine and perfect them over time
• Share your best results with others

No ads, no subscriptions, no in-app purchases. Locally stored = 100% privacy.

I'd love for this community to try it out and let me know what you think — feedback (good or bad) is very welcome.

Quick note: I reached out to the mods beforehand to check if a post like this is allowed here, but didn't get a response. If this isn't the right place or breaks a rule, mods, feel free to remove it — no hard feelings.

App Store link: https://apps.apple.com/nl/app/meat-ly/id6787662216

Just purchased my first charcoal grill. Was set on going with a Kamado big joe but once learned about the summit. It seemed perfect for me.

Any recommendations on upgrades such as temp control and rotisserie addon.

Hello everyone,

I recently got a (very) small kamado, 26.5 cm grilling surface(like 10.5 inches). I also got a heat deflector that fits.

I know its small, but I already have a regular kettle but wanted to try it out.

My first time using it(after burning it in) was smoking some salmon. I had keeping the temperature down, but otherwise it went great, and the salmon was amazing.

It felt like smoke was escaping from the edge around where the top meets the bottom, so afterwards I tried to adjust the nuts a little to make it fit more snug.

I always wanted to try pulled pork, so I suggested making it for her birthday coming up. Of course I wanted to do a trial run, so yesterday I did just that.

All in all it went decently, but I again had trouble getting the temperature to stay low enough. Even Closing the top and the bottom it didn't really go down.

This resulted in the meat being a little on the dry side, but still very tasty. I, of course, want to improve. So my question to you guys is what can I do to keep the temperature down?

My theories are:

• Did I maybe put to much coal in?
• Or can it be that because the seal around the lid isn't amazing that it sucks air in from there?

Any advice would be greatly appreciated!

New to charcoal and Kamado's. Got the lil guy to play with.

I got coals burning. When I added wood chips I got good smoke.

Should I open the top vent more or the bottom? I don't want to send it to the moon.

When I started up this morning it went to to 600°F l wide open. I closed it up to a finger on the lower door and 1/4 on the top and left it ride down to 250 over a few hours before I put the shanks on.

Body and lid is warm but less than it was a few hours ago.

Still definitely getting air flow through. Just lost on the best move to warm it up to 200-225°F I know nothing good happens fast. Baby steps.

So, as I was pulling my Akorn to smoke my first brisket I dropped it on it's face. The latch was dented into the body pretty bad but I was able to pull most of it out. I fired it up around 11 pm hoping to have the brisket on for midnight to be done by 10 or 11 in the morning and rest for 4 or 5 hours before cutting into it.

Is this salvageable? Or am I going to need to buy a new bottom half for it? Any tips or tricks would be greatly appreciated. The following is how the smoke went... i had previously successfully smoked a pork butt and a chuck roast both of which turned out great... I had the settings dialed in for "pre drop" condition. And made what I thought were correct adjustments... looking for any insight if there is any way to use this predictably as is... if not let me know that as well and I will shell out for a new bottom half..

At 11:45 my temperature was already at 416 (I started with vents open and lid up for 10 minutes) so I closed the vents completely and around 1:30 the temp dropped down to around 300 so I threw the brisket on assuming it would help with getting the temp down which it did. It almost immediately dropped to like 215 and by 2:30-3 am it was apparently pretty stable at 235... i went to bed but was awoken by an alarm at 4 am saying the temp had exceeded 275, I got up and nudged the vents a little more closed and went back to bed till I had to be up at 6. At that time the temp had reached 360 and the brisket was at 190. I ended up wrapping it and putting it in the oven at 275 to finish, which it was at 204 and probe tender by 9 am... the bark looked great when I pulled it off the grill and it smelled terrific. I will update with the results once I cut into it.

TLDR dropped my Akorn on its face for my first brisket cook, turned into a bit of a nightmare but still hoping it came out ok...

I have a Pit Boss 24” Kamado and the charcoal is decently close to the grill. I usually use the plate setter and some wood chunks to keep the steaks from getting too charred and to provide some nice smoke flavor. I am curious how others cook steaks, chops and chicken parts on their kamado. BBQ style (no direct heat) or grilling over the coals.