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GS1397

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About GS1397

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  • Gender
    Male
  • Location:
    SC
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  1. 2nd overnight cook

    So I did another butt overnight and the results were much better. Started it around 9 and let the vision heat soak for about an hour at 225ish. Put the butt on and let it get back to 225 before going to bed. I woke up around 6:30 and saw the temp had dropped to 208. Internal was around 160. I opened up the vents a bit and let it come back up to around 230-250. It took until around 1pm to get to 205. Once it got there I wrapped in foil and put in a cooler. Pulled it a few hours later and it was good. Before and after pics below... Sent from my iPhone using Tapatalk
  2. First overnight low and slow...

    I was using the Vision heat deflector and had my drip pan on the bottom rack and the butt on the top rack. I'm doing another one in a couple of weeks and will cook it longer...however it did probe very easy when I took the temp in various places... oh well this is only #2 so we will see how #3 does... Sent from my iPhone using Tapatalk
  3. First overnight low and slow...

    Hey guys... thanks for the info and comments. The pan was mainly for a drip pan so that the drippings wouldn't burn. I added the vinegar to the water just for flavor/aroma. Last time it was a bit dry so I added more liquid to the drip pan to help. The cook was between 235-260 for the whole time. I took it off the grill at around 193, wrapped in foil and then put in my small RTIC for about 3 hours...and for the most part It was moist and tender, but it just seemed like there were some parts deep in there that weren't... maybe it's just me!! [emoji3] Sent from my iPhone using Tapatalk
  4. First overnight low and slow...

    Hey guys, thanks for the likes. I pulled mine a little while ago after being in the cooler for about 3 hours. It pulled very easily and had a great smoke flavor to it. However, there were some parts that still didn't seem to be as moist and weren't as tender. Don't get me wrong, it was still good and tender, but not as much as I thought it should be. I had a drip pan filled with apple cider vinegar and water. Any ideas?? I agree, with the ability to smoke these things the way we can with a Kamado, sauce really becomes an afterthought. Even using the Jack Daniels rub I found at Wal-Mart, the bark and smoke flavor was fantastic. thanks again...
  5. First overnight low and slow...

    Here you go... woke up at 06:30 and it was around 160 with the grill holding steady around 245. I pulled it about 10 when it hit 195. Its now foiled and towel wrapped in a cooler until we get back from lunch errands. Looks good anyway. I'll let you guys know how it tastes when I pull it this afternoon...
  6. Here we go..first Boston Butt going overnight. It's about 8.5lbs, hope to get it on in the next 30-45 as the Classic B is heat soaking now. Hopefully it will be done around 8am or so... we will see. Target temp is 250... Sent from my iPhone using Tapatalk
  7. First cook

    It's interesting to hear how folks do things differently. I have a classic B and for high heat sears, I use a chimney to get the coals hot. I have found it takes for me less time to get it up to that 500-600 when I put a full hot chimney on top of the lump and then spread it around. For low and slow, I put a Weber was starter cube in the ash drawer, light it and let it go. When the temp gets up to around 200, i close her up and it floats between 225-260ish, which is good enough for me. When I close up from the high heat cooks, I just close the vents and walk away. If I am in the 550-600 range, it does take more than a few hours to cool down, but I always find my B has only used about half the lump that was in there. Again, very efficient. If you close her up and still burn all your lump, then you do have a leak and need to look into it as it shouldn't do that. The best thing is to take a day and just burn some lump and play around with the vents to see where your cooker gets to. Ceramic Chef and a couple other guys recommended that to me a when I got mine a few months back and it was great advice. Once you get to know her, you will love it!! Good luck!!
  8. Spare ribs

    Mike, those looks great!! A couple of questions; what is that on the lower grate? also, what kind of ribs are they? thanks!!
  9. Here you go GLOCKer.. not the prettiest job but it works. Cooked a flank steak for tacos tonight. Got it up to 550 and once I was done, closed up the vents and soon the temp was falling. Sent from my iPhone using Tapatalk
  10. Hey guys, wanted to brag on Vision customer service. My ash drawer gasket started failing recently so I took some pics, emailed them and a few days and a couple emails later received in the mail a nomex replacement gasket!! Did burgers tonight so tomorrow will do the replacement gasket. I'll post some more pics of the process as well. For now here is the drawer when I noticed it.. !! Sent from my iPhone using Tapatalk
  11. Vision At Sam's Club

    I echo what has been said here. I personally like the diamond cut finish. Just different. As for quality, i don't see much difference between them and the other brands for the money. Sure the Akron will save you a few bucks, but wit the Classic B, you won't babe replacing it in a few years unless you want to. Also customer service is great. After a few hot pizza cooks, the felt on my ash drawer started to peel off. I took a couple of pics and Vision customer service sent me the nomex gasket at no charge as a replacement. Again, maybe I would have bought a gen 1 Kj on clearance but apart from that, can't say I've found another Kamado I would rather have... Sent from my iPhone using Tapatalk
  12. First time Boston Butt!!

    Ok guys, temp settled in to around 250. I think it was starting to hit some smaller pieces of lump that were on the top of the pile as it was spiking to 275-280 and then would settle back to 250ish. Here's the result. Now it's wrapped and resting for the next 45-60. Thanks for the input. Will def do again but maybe start at night and let it cook overnight! Sent from my iPhone using Tapatalk
  13. First time Boston Butt!!

    Hey chef, that's a fair question. I have done a decent amount on the higher end, but not as much on the lower end. Since my first post, the grill has settled in a bit. It's moving between 240-260. I'm ok w that as long as it doesn't get too low. Sent from my iPhone using Tapatalk
  14. First time Boston Butt!!

    Ok guys, I'm getting a bit nervous. My temps at the top grate from my therm pro gauge have been running between 225-250 since I started. Can't seem to dial them in and keep them from spiking to over 250. What I'm concerned about is my butt is already at 105. That seems like it's cooking a bit fast. Does that sound right?? Sent from my iPhone using Tapatalk
  15. First time Boston Butt!!

    Here we go! Butt is warming to room temp after sitting overnight in fridge w rub and classic B is heating up!!! Sent from my iPhone using Tapatalk
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