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GS1397

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  • Gender
    Male
  • Location:
    SC
  • Interests
    BHS Football, SC Sports, Golf,
  • Grill
    Vision

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  1. 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...
  2. 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...
  3. 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..
  4. 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..
  5. 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...
  6. 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.
  7. 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.
  8. GS1397

    Consensus on Gasket?

    Hey Kismet, What's the hook looking attachment on your lid?
  9. GS1397

    What is the Difference

    I bought the diamond cut last year and the cover has held up very well. I do live in the South, but we did get some cold weather this winter. The ash drawer is great and the Vision to me was a bargain versus the other guys out there that costs twice as much.
  10. GS1397

    Temp not holding overnight

    Thanks for the response. For this last one, I actually shop vac'd the inside and the fire bowl to make sure there wasn't any ash causing airflow issues. I made sure to take out the old leftover lump from my last cook and only added the larger pieces back after completely filling it mostly with new large lump pieces. I'll document the next one more closely and see what happens. Thanks again!
  11. GS1397

    Temp not holding overnight

    Hey guys, been a while since I posted. Over the last 3 low and slow cooks it have had an issue with my diamond cut B not holding temps. I usually fill up the bowl to 1/2-3/4 full with Royal Oak lump and try to put the bigger pieces on the bottom. I use a wax starter and let it come up to around 250-275 and let it heat up for around 30-60 minutes. I then put on my boston butt and adjust the vents to keep it between 225-250 or so. It holds really well for the first 2-3 hours and by then I am heading to bed. When I wake up after 8 or so hours, I see that my temp had gone to 200 or below. I then have to go out and add more charcoal so that I can get through the stall. The first few overnight cooks I did performed flawlessly. Temp held and I had plenty of lump left. I can't figure out what is different. The temps aren't that cold as it was only mid 40s last night. Any and all suggestions are welcome. Thx!
  12. GS1397

    2nd overnight cook

    I've gone 14 hours and still had some lump left over. Never had to refill on a Boston butt that size...Just fill it up and let it roll...
  13. GS1397

    Finally took the plunge and bought a Vision

    $399 is a great deal. I picked mine up earlier in the year for $499, still a great deal. I was worried they would run out of stock like last year and didn't want to wait. At least that's the excuse I used! Love the diamond cut B and how good it cooks. Can't imagine using anything else..
  14. GS1397

    2nd overnight cook

    10lbs or so...
  15. GS1397

    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
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