So, thanks to the advice I found on here as well as other places, I now own a new 18" Classic Kamado Joe that I picked up at Costco's Road Show. Now that I have the grill, what are some websites I should check out for grilling tips/recipes? What are must have accessories? What stores carry decent lump charcoal? (Costco was out)

Amazingribs.com

Nakedwhiz.com

Google big green egg owners forum. Lots of good advice there for all kamado users.

Welcome to the club. Check out their YouTube channel.

Kamodoguru.com

Best place for the Joe owners

Anything and everything u need is there

Where do y'all buy lump charcoal?

HEB's Central Market brand.

If you don't mind... What'd it run? Looks like they're in Houston until Sunday and I've been eyeing one for a while.

Buy the Kamado Joe lump at the Costco road show.

I buy 10-12 bags when it comes around and stack it in the shed.

Wal-Mart - Royal Oak.

It was $779 for the Classic and $1199 for the Big Joe. They were out of charcoal, but said they would have some more in tomorrow afternoon.

http://www.grillgrate.com/grillgrates-for-the-big-green-egg-large/

Best upgrade you can make for grilling.

What do you recommend for a thermometer?

I am new to the ceramic grills too, just got a Primo Oval XL for father's day, and have been loving it! Been using B&B charcoal and an igrill2 remote thermometer. If you decide to go Primo or KJ, go check out Texas Star grill shop on 59 inside the loop. They beat my local dealer in Katy on the primo by about $500 once you included the accessories.

Thermapen seems to be the favorite thermomoter of the eggheadforum.

Do you guys recommend the big one or regular one? Our family gatherings range from 7-12 people. Thanks in advance.

I decided on a XL BGE because my wife and I are just starting to have children and I figured I was closer to larger get togethers (birthday parties etc...) then I was cooking for two.

So far I have enjoyed the XL. I can do a pork butt, ribs and sausage without using my CGS 2nd tier.

Get ready to spend some money on accessories...here's what I have so far:

XL BGE
Table from Lakeview Wood Crafting
Pit Master IQ 110
XL Adjustable Rig/Woo Combo
MAAP Torch
Duck cover
KIck Ash Basket
Thermapop
Smokeware SS Cap
I've also funded the Kickstarter "Meater" project

I also have my eye on a Wok from CGS

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http://www.grillgrate.com/grillgrates-for-the-big-green-egg-large/

Best upgrade you can make for grilling.

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As a BGE owner, why do I want this?

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http://www.grillgrate.com/grillgrates-for-the-big-green-egg-large/

Best upgrade you can make for grilling.

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As a BGE owner, why do I want this?

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That's a good question. I use a huge comal that my dad made me for searing.

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Do you guys recommend the big one or regular one? Our family gatherings range from 7-12 people. Thanks in advance.

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If this is your primary, I'd suggest the XL. I got the regular for my wife and 2 young kids. It should serve us well for what we want it for, and if we do need anything bigger, I have the offset my parents had me built for a wedding present to use...just like I did earlier this month for my son's first birthday.

Get the biggest you can afford. I have a large BGE and now that I have a family with 3 kids, it will only be a matter of time I upgrade to a XL/Big Joe for parties and family get-togethers.

I also have grillgrates and love them. Gives great sear marks. Not many out of control flames with a kamado than say a gasser or other type grill, but it helps. And they are lighter and less maintenance than cast iron.

I have a large Grill Dome and can cook 4 pork butts at once on my swing rack. Just don't see the need for an xl right now.

Adjustable rig from ceramic grill store in Denton. Their stuff is the best

I have the original Kamado Joe x 4 years. I replaced the gasket seal with an oven grade seal after 2 years, and had to replace the factory included cover.
Otherwise it has been great. I have done about 20 briskets on it, holding temps between 220 -250. I used to stay up all night watching it, but now just set the Mavrick thermometer, and get about 4-6 hours of sleep while it is going. It will hold a 12 pound brisket fairly comfortably and a large rack of ribs on the grate. I can knock out about 8 burgers at a time.
I have used all the woods it seems. The biggest chunks by far are in the Kamado Joe branded bags. They have at least 4 or 5 chunks that are the size of a youth football, and most chunks are fist sized. Weekend warrior has a bag of roughly fist to raquetball sized pieces. The others have been fine, but are have really small pieces. Small pieces work fine for the quick grills, but the big chunks help the temperature control for the long cooks.

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Adjustable rig from ceramic grill store in Denton. Their stuff is the best

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Which store?

Definitely get an adjustable rig and woo combo with a pizza stone for indirect heat.

And get a rig extender so you have 3 surfaces to cook on.

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Adjustable rig from ceramic grill store in Denton. Their stuff is the best

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Which store?

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https://ceramicgrillstore.com/

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Definitely get an adjustable rig and woo combo with a pizza stone for indirect heat.

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Wife got me a pizza stone for Fathers Day and we cooked our first pizza on it last night. Not too bad for the first try.

We did our first cook last night. Jalapeno poppers, stuffed mushrooms, corn on the cob, and ribeyes. The steaks ended up being overcooked, but were still pretty good. Everything else came out well.

I was amazed at how fast it came up to temp, and how generally easy it was to dial a temp in. I think I need to tighten up the screws on the daisy wheel though. My only complaint was that it would slide shut every time I opened the grill and I would have to readjust it every time I closed the lid again.

Pizza stone and peel will be here today. We will be trying pizza on Thursday.

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We did our first cook last night. Jalapeno poppers, stuffed mushrooms, corn on the cob, and ribeyes. The steaks ended up being overcooked, but were still pretty good. Everything else came out well.

I was amazed at how fast it came up to temp, and how generally easy it was to dial a temp in. I think I need to tighten up the screws on the daisy wheel though. My only complaint was that it would slide shut every time I opened the grill and I would have to readjust it every time I closed the lid again.

Pizza stone and peel will be here today. We will be trying pizza on Thursday.

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FYI...once the pit is up to temp, the daisy wheel gets hot. It's easier to tap it back open and be able to make adjustments with quick taps rather than having to grab hot cast iron and have to put some pressure on it to move it. Also, after you cook on it a few times, the daisy wheel will begin to stick shut after it cools and will get pretty hard to open until a little heat is applied.

Good to know.

I added a couple of washers to my daisy wheel screw, gives it the right amount of stick but still easy to open/close with taps.

Thanks! After reading the suggestions and watching the Grillgrates.com videos online. I Went to the ceramic grill store in Denton today.
Got some Grillgrates.com for my ****ty cheap gas grill and......
Oh My F'n G!
Cooked some 1.5 inch thick tenderloin steaks tonight to medium rare perfection! Perfect grill marks, sear, 1.5 mm sear/brown meat edge with pure, evenly medium rare meat in the middle. I love that the seasoning rub stays on the meat. No flare ups. Same cook level from the thin part to the thickest part.
I usually get Angus or prime steaks for grilling because I like the flavor more but I got some Choice meat to test out the Grillgrates. Incredible!
Am definitely going to try them out more !