Mp_tx

I had the opportunity to hang out with John Mueller a couple overnights while he was manning his pit, several hours at a time. Did my best to inhale as much knowledge as possible. His basic mantra never changed---nothing mysterious about the brisket. Practice and repetition. And ONLY salt and pepper, over post oak wood! Sent from my iPhone using Tapatalk

Great use of a pork loin. Can't wait to try this cook. Sent from my iPad using Tapatalk

So KJ customer service dropped the ball. Why not share the fix so others may benefit if they have the same problem? Sent from my iPad using Tapatalk

I really hate when social media drama is dragged onto a forum. Leave social media BS where it belongs. On Facebook. Sent from my iPad using Tapatalk

Wing Nachos? Sent from my iPad using Tapatalk

I can't wait to try this.

Spooling up for this cook. Just bought two skinless pork shoulders at Chinatown today. Looks great.

Are you a Costco member and do you have one local? Here in Central Texas, PRIME tri-tip is under $7 a lb. Sent from my iPad using Tapatalk

They are in central Texas, but only on weekends. They roll out a portable display with all the Prime selections.

As an aside, I have both a Sam's Club and a Costco membership, and Costco winds hands down on quality/taste. Sent from my iPad using Tapatalk

Interesting. My local Costco Prime purchases have been top shelf, and I could not be happier. Not sure how needle tenderizing could end up with the results you report--mealy? Sent from my iPad using Tapatalk

Not sure about the rest of you, but after a long absence, prime Tri Tip is back at my local Costco's in the $7/lb price range. Fantastic cut of beef. Sent from my iPhone using Tapatalk

If you should return it (which I doubt), let me know when and what Costco and I will buy it from the clearance isle!

Awesome Sent from my iPad using Tapatalk

I bought my cooker used and it had some gasket damage. I replaced it almost immediately with the upgraded Nomex style due to everyone on this forum talking about how important it was. Where were all you guys 9 months ago? Sent from my iPhone using Tapatalk

You lost me at beans...... Yankee stew, no longer chili. Sent from my iPhone using Tapatalk

Is this "not necessary" rule for all cooks? Brisket, pork shoulder, etc? Or just ribs? Sent from my iPhone using Tapatalk

Is a water pan recommended for slow and low ribs? Thanks

My offset is in the backyard, rusting away since I purchased my Vision. I need to pull her out of retirement. Sent from my iPhone using Tapatalk

Yes, as designed. If cooked correctly, they are scrumptious.

I am on the north side.

What cut of meat? Chuck roast? Sent from my iPhone using Tapatalk

Direct or indirect? Sent from my iPhone using Tapatalk

What temp? Sent from my iPad using Tapatalk

Bought a Vision B on clearance from Sams Club after hearing my ceramic grill buddies rave about them. I have always used an offset smoker in the past, but the constant attention controlling the fire was exhausting. I have been experimenting and so far have nailed a big brisket (over night cook) a pork loin, and I am 50/50 on high heat pizza cooks. My felt gasket was damaged when purchased, and I just received my Nomex replacement from Vision (happy with customer service so far. My lower vent needs some attention (leaks) and that is my biggest gripe so far--the lower vent assembly is poorly designed with its folded over, tension only retention system. Makes it difficult to seal.