Hey all! Already learned something here. I had my first smoker in 1992 and been 'queing for longer than that. My wife just bought me a Kamado Kooker 2 weeks ago and already done a beef briskett flat, 2 racks Baby-backs and like 8 pizzas, some New Yorks and some burgers. Bought the smoker stone from the company but having trouble finding a water pan that will fit. I picked up a 17" grill to fit on the inner rack and put some foil pans in there for water but it is not efficient yet. Some say that the moisture is tretained in the ceramic cookers but I don't think this is entirely true.
I also need to learn how to keep the temp to 225'. Mine is running hot and must constantly be adjusted. I know it has to be better than this.
Anyhow thanks for the site and hope to contribute.