Set the nest up at the back of the truck. Two people is all it takes to lift it. I have moved several of them with friends. They say not to, however, I have always used the side table brackets to lift it into place. You may lift the bands a bit however, you can readjust if that is a problem. But lifting it out of the truck onto the nest is a very quick task.
tips for running the KJ
Keep sauce and juices off of the gasket or it will fuse the top and bottom gasket.
I prefer doing a burn in. They say it is not necessary, however, it helps seat the gasket prior to cooking any food.
Treat the bottom damper like a three speed transmission to start. 1/4 open low and slow, 1/2 open grilling temps, fully open high heat.
Top damper, well you just need to play with it to figure out what is good. Make note of temps at certain settings, and you can repeat those temps all day every day.
cover your deflectors in foil. When grease gets on them they get very smelly. You can high heat burn on them but it adds thermal street and increases the odds of cracks.
To avoid fire bowl cracks I follow this simple rule.
Low and slow cooks (200-275) deflectors in the lower position
Grilling temps (350-4500) place in the x rack so the deflectors sit higher
For high heat i.e. pizza cooks, place deflectors on top of the grills, add a spacer and the pizza stone on top. I use copper T fittings between the deflectors and the pizza stone.
There really is no need to go past 650. Because it can should never be an excuse to cook at crazy temps. There is no avoiding physics. Thermal expansion of heat will create excessive wear and tare and you will inevitably crack a fire bowl. Lucky for you the warranty is top notch. But if you can avoid it that is best.
I take my top vent a treat it like my cast pans. I coat it and bake it to season it once every few months. Keeps it from rusting up
My favourite cooking on the big joe was creating a two zone set up. I would stack the two deflector stones on the left side with the cooking grate above in the top position. then I would drop the cooking grate on the right side into the lowest position. This gave me the best set up for grilling with a hot and cold side. This is how I did 80% of my cooking.
Invest in a smoking pot. It is a technique that I learned about on the komodo kamado forum. Basically take a 2 quart dutch oven and drill three 1/8" holes in the bottom. Very tiny holes directly in the middle within an inch of one another. Fill the pot with chunks and place into the pit once it is at 250.
The pot will heat up and the wood will begin to smoke. They theory is that the white smoke forces itself through the small holes into the fire. The fire burns off the VOCs before the smoke begins to rise. The result is the cleanest wood burn in a kamado that you will ever have.
Trust me it works!
If you have any questions along the way feel free to ask. Perhaps a peak over at the kamado guru page as it is dedicated to Kamado cooking. Lots of great Kamado specific information