Added a Kamado Joe to my collection of outside incendiary devices this week.
Did a couple of chickens for the first firing last night and they turned out marvellous.
Ive got a wood fired oven and a Weber one touch, both of which I've found challenging to keep a constant temp for long cooking.
Have to say the Kamado was a revelation, held 300 degrees for 3 hours or so and looked like it would have done so for many more looking at how much/little charcoal was used.
Hoping to try a big old chunk of pork this weekend
Pete
