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  1. Hey Guys, Work has had me traveling in Maryland over the last few weeks and today I tried the Pit Beef on a kaiser roll. I think it was bottom round grilled and then shaved; it's almost like roast beef, but not. It was really good and different from anything else I've tried in a while. My question to the group is has anyone tried to do this on the Vision? Any and all comments are always welcomed...
  2. I have a diamond cut B as well. One thing I do so I can get the temps really high is leave the ash drawer open about an in or two while it's heating up. Just lets more air in faster. If I really need to get it hot and fast, I'll take my electric air mattress pump and put the end of the hose up to the ash drawer grate and just let it run for about 5 minutes. That much forced air will get it hot fast. it can blow ash around if you haven't done a good clean out, so just be prepared. The biggest thing I think is like cmospyder said, fill it up with lump. I have easily gotten mine up in the 700 range for pizzas.
  3. You def have a leak somewhere. I filled my KAB up tonight and after cooking some greek chicken, i shut it down and after about 5 or so hours it cooled from 350ish to cool. That's been my norm. What I have done is get a fire going, throw some wood chips on it for smoke and close up all the vents. You should be able to easily see where the leak is coming from.
  4. Lowcountry Gamecock, please let us know how it goes; I am thinking about doing a ham soon and haven't ever really done one.. and oh btw GO COCKS!!!
  5. I received a KAB for my anniversary back in Dec to fit my diamond cut B. I absolutely love it. I think it is great for airflow as well as ease of clean up. I always had issues when not using higher end lump of the small pieces clogging up the grate. This is not an issue now. Not to mention on a couple of high heat pizza cooks the grate cracked. I have done boston butts, ribs, low and slow, as well as steaks and pizza in a high heat setting and the KAB worked great! The fit and finish is great for my diamond cut B. No noticeable air gaps at all.
  6. I have the diamond cut B series and I think it depends on when you're shutting the top vent. If you shut it when you're in the middle of cooking or have alot of smoke going, theres going to be some smoke coming out of the top vents; it's just what happens; if you close it at the end of a cook, and you're lump still burns and smokes, then you have a leak. Easiest way to tell is when you shut her down, do you have lump left after a few hours..
  7. Agreed; I have that exact thermpro wireless probe and my grate temp and dome temp always runs about 25-50 degrees hotter at the grate; again depending on the environment. Not to worry; the key is to just pay attention to one of them and not try to worry about both..
  8. I use the cast iron griddle from Academy; $20 and it's cast iron so it's damn near indestructible.. and cast iron holds and dissipates heat well; and it's also great for smashburgers....
  9. Hey RVA, As for charcoal, there wasn't really a setup; I just cleaned out the firebox and loaded up the KAB to the top. I made sure I could get the smoking stone on top of the lump and away we went. I don't believe I have ever run out of lump when doing an overnight. The key is filling it up all the way and making sure you keep your temps in the 225-250 range. Were you using lump? If not, maybe briquettes aren't as efficient. I'll defer to some of the other 'experts' on here.
  10. Congratulations!! Being almost 2 years into my Vision, I love it. My Weber is now a cabinet for storage! Lots of good advice on here. Just like EZ said above and others have said, spend some time getting to know your grill and you will love it! The other thing is let's see some pictures. Always want to see what folks are doing with their Kamado..
  11. Hey P. Thanks for the post; I tried using it with the two halves just sitting together and i couldn't keep the heat regulated; it kept spiking up; I am going to keep it for offset and see how it works. I am a big cast iron fan, so I might give the lodge circular griddle from Academy a try. Thanks GC
  12. Hey Guys, So I was gearing up to smoke some very nice beef ribs and when I picked up my Vision lava stone, it slipped as i was putting it onto the crossbar and cracked right in half. So, i am using my pampered chef pizza stone as a replacement, but don't want to use it permanently. Any suggestions? I don't do enough two tiered cooking to invest in a spider system or KJ divide and conquer, so just looking for a deflector. Thanks GC
  13. GS1397

    Newbie to KJ

    I tend to like to use the KJ when I am doing a low and slow burn because of the chunk size and even though I don't have a KJ, the concept is the same. I only add small chunks when doing ribs or butts, rarely when doing any other meat or fish. I tend to use the RO Red bag when doing quick high heat burns like steak or pizza. The mild smoke from the charcoal works well for me and my crew. For some reason, when I used the RO by itself on long overnight cooks, it had a tendency to drop in temp very low. Now, like the others, I tend to use the less expensive RO or B&B mixed in with the KJ.
  14. Happy Holidays!!! I was the recipient of a KAB for Christmas and used it to smoke a boston butt. Worked like a champ, and now I want to do more of a high heat sear for either steak or pizza. The KAB insert said to not use it for a high heat clean-out, but I am wondering if anyone here has used it for high heat things like pizza. I usually get it up around 600-700 for pizza and don't want to have to take it out just to do pizza. Thanks!!! GC
  15. Hey guys, thanks for all the responses. I ended up putting 2 on the top rack and 1 on the bottom rack. Smoked them 12 hours and they ended up great.. not as much bark on the bottom one, but still ended up really good. Just got a Kick Ash Basket now for Christmas and now get to learn how to use it!!
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