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  1. GS1397

    Smoking 3 Butts on a Diamond Cut B

    thanks guys! I appreciate it. one other question, does it take longer when you have 3 going at once vs 1 by itself?
  2. Hello Everyone, For a family Christmas party coming up I am wanting to smoke 3 Boston Butts on my diamond cut B. I am wondering if anyone has used the expansion rack for this? Place two on the bottom rack and one on the top? Just wondering about the drippings for the one on top and how it affects the two on the bottom; I know I won't have room for 3 on the bottom... Thanks! GC
  3. GS1397

    When Am I Going To Learn ?????

    I have had my vision for over a year now and have no issues keeping it around 225-250. I put in the lump with a starter and just keep the lid open for 10-15 minutes, then close her up and set the vents and let it heat soak for 30-60 mins. I have gotten so comfortable, I don't even use the grill thermometer all the time; just the meat one. Depending on the type of lump and the amount of wood you put in it will fluctuate 25 degrees or so up and down during a long smoke. I smoked a couple of racks of beef short ribs and did the 3 +2 method and kept it between 250-275 the whole time and they turned out great! If you can't keep it steady below 250, then you might have a small leak somewhere. I replaced the gasket around the ash drawer with nomex and that seemed to help it stabilize faster. That was many months ago... Love the vision! Just keep tinkering with it and you'll get comfortable and confident...
  4. GS1397

    Gas Insert

    I'm curious how much time you really save with the gas? I've found that when I use the chimney with a good starter like weber wax cubes, i can get a good 350-400 fire going in about 20-30 mins. I actually use my old weber gas as the platform for the chimney and then dump right on top of the lump into the Vision B. The chimney coals then get the vision up pretty quickly as well. Saving 10-20 mins isn't worth the hassle or expense. But that's just me.. I've learned to manage the time after having the B for over a year now. To each his own.. if it works for you, then good for you and enjoy!! I have really gotten addicted to the charcoal taste though.
  5. GS1397

    Leaking Top Vent

    Vision support is great! I had the ash drawer on my diamond cut B seal burn up and Vision sent me a replacement pretty quickly; They are great to work with!!
  6. GS1397

    Finally did it

    Doesn't exist or didn't happen if there aren't pics.... lol! congrats. you'll love the B... I have had mine over a year and use it all the time and couldn't imagine going back to the gasser i still have...
  7. GS1397

    Vision S or Vision B?

    I have had a Classic B from Sam's for about a year or so now and I love it. The ash drawer felt burned up after a pizza cook a few months in and Vision sent me a nomex replacement roll. I fixed it myself and except for the couple of cooks after I noticed it was flaking off, I have had no air leak issues. For the money, you can't beat it. If I could have gotten a KJ classic for $699, I might have done that but for the money with the sam's classic b, it's hard to beat. There are some on here that have gotten them for under $400 at the end of the season when Sam;s puts them on clearance. I haven't used my gas Weber since I got the Vision. Again, for the money, it's hard to beat the Vision...
  8. GS1397

    Smoking Baby Back Ribs

    Smoked a rack the day after the 4th and did 3 hours at around 225-250 and then did an hour in the foil with a bout 4-5 pats of butter in the rack; took them out of the foil, put them back on for about 30 mins to firm up and they were great! My Vision B dome gauge read around 225 or so and my gauge that was on the rack was reading around 250-280. That's been the norm for a while now.
  9. GS1397

    Weber Starter Cubes anybody use them?

    I use them all the time. I have a classic B diamond cut with the ash drawer; a little different from the Pro, but you shouldn't need 2 or 3. If you put one in the ash drawer or in the middle of the pile, it does the job. Even when i am doing a high heat cook, I put one in the middle, open the drawer, leave the lid up and it only takes 15-20 minutes to get up to temp...
  10. GS1397

    New to the Vision Club

    Welcome! You'll love how easy it is to learn to cook on it. Just get some help lifting it onto the stand...
  11. GS1397

    Vision Cadet

    I was thinking the same thing, but not sure I would really need it; plus it's pretty small in real life...seems smaller than a small KJ and BGE; probably isn't but seemed that way..
  12. GS1397

    Vision Cadet

    Was at Sam's shopping the other day and saw the below Cadet for sale sitting beside the diamond cut B. I knew Sams carried them, but haven't ever seen one in person. Snapped a couple of pics.. Enjoy..
  13. GS1397

    Another Charcoal post

    I just saw them at the Wally world the other day as well. I didn't have time to grab a bag as I was trying to get in and out quickly.. I will definitely try them as I need a new bag after this weekend...
  14. GS1397

    Another Charcoal post

    Ok guys, I know this is a very subjective topic, but wanted to get some personal perspective from everyone here. I have been buying the red bag RO from wally world for a while now. It's a great value and always easy to find. I have used all the major brands except maybe Rockwood as I don't have a dealer that close to me that sells it. I even have a local guy that does his own although it's pretty pricey. LKN is the name on Instagram if anyone want's to check him out. He's out of the Charlotte, NC area. It's good stuff, but again, you pay for the 'local wood.' Anyhow, I was doing a butt and realized I was really low on charcoal and just ran into Publix to get some. I have used their Greenwise lump before and even though it's a small bag it worked really well. Much better than expected. I was just doing burgers, but hey it worked. So when I went in to get that, I noticed they had a bag of Cowboy lump. I have used that before and it worked good enough but was a few bucks more than the RO so I went back to the RO. Seeing as I was in a pinch, I grabbed the bag of Cowboy and loaded up the fire bowl for a nice slow overnight smoke. I have posted before on here how I have had a devil of a time keeping my temps up with the RO overnight the past 2 or 3 cooks. So I was ready to stay up late and getup early for this one as well. Much to my surprise, the lump itself was nice sized and there wasn't alot of small pieces in the bottom of the bag when I emptied it out. Already a noticeable difference than what I had been getting from RO. So I light up the Kamado, let it settle and heat up for an hour. I always run it for around an hour before putting in the wood chunks and butt it self. Put the butt on, and over the next two or three hours, it floated between 235-260. Which is normal for mine. So I went to bed and when I got up 6 hours later, the temp was a stead 2240-250. The butt had pushed through the stall overnight and was ready a good two or so earlier than I had planned. After I pulled it off the grill, I went back out to see how much I had left, the bowl as 3/4 empty but the burn was very even and clean. Again, a very different experience from my last year or so using RO. So the question. Did i just get lucky with a good piece of pork? Just load the bowl just right for this cook? Or is there a noticeable difference in the different lump brands out there? I am going to try some of the rockwood or even maybe order a bag of FOGO just to experiment. As always, I appreciate your responses! And btw, here's a pic of the butt before I wrapped and put in the cooler.
  15. GS1397

    Pulled the trigger

    I don't ever wrap the butt until I pull it and put it in the cooler for another couple of hours. Once it sits in the cooler for another 2 or 3 hours, then I pull it. As for wood chunks, I normally used apple but recently tried out cherry on the pork i was smoking and it turned out great. Great bark and flavor. Like has been said, the biggest thing is to get to know your cooker by playing with the vents. I use weber or RO natural starters. If I am in a pinch and out of those, I'll use a chimney, but only if it's a high heat cook. Never for a lo and slow. Here's the last butt I did before wrapping and putting in the RTIC for another 3 hours.