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Used them at the London BBQ School course that I did, superb to use, sadly my budget didn’t extend to a KJ so I went for the AK Kamado, I pretty much use it for 90% of my cooking now, I love it. I think when/if it dies I’ll bite the bullet and go for a KJ. Just love the whole Kamado cooking...

Exactly right, before I did the London BBQ School course I didn’t really have the confidence to stick a 3kg lump of meat in a fire and leave it for 8 hours, especially when you consider the cost. Now I’ll leave mine smoking all night long full of the butchers finest n

I’m an enthusiast, have been for years. Did a Texas Masterclass some years ago in London and not looked back. Love low n slow, mostly using a ceramic egg, but also a Weber kettle and a masterbuilt electric smoker. Got a few others, a Cypriot souvlaki bbq and a Turkish tokat mangali oven amongst...