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  1. Hey Guys, I am going to attempt to smoke a turkey breast for Thanksgiving. I am also frying one just in case. I am wondering two things; 1. Is brining necessary? 2. What type of rub have any of you used; and do you inject? I always inject and use a rub on my fried turkeys; Thanks! GC
  2. Hey Karl, with the handles it's 17'; i cut the handles off yesterday and it's now 14'. with the handles off it fits perfectly into the lava stone's bracket.
  3. Hey Karl P, I haven't measured it yet, but will do so and report back. Stay tuned...
  4. I had my lava stone for about a year or so before it cracked and then eventually broke in half. I opted for the cast iron griddle from Academy sports. It's not expensive and because it's cast iron, dang near indestructible. the wings fit nicely onto the edge of the fire box or some here have cut the wings off so it will sit in the lava stone's cradle. https://www.academy.com/shop/pdp/outdoor-gourmet-14-in-preseasoned-round-griddle?gclsrc=aw.ds&gclid=EAIaIQobChMIgbX7zqDk4wIVlpOzCh1dywONEAQYAiABEgItl_D_BwE&gclsrc=aw.ds#repChildCatid=27890 For $15 it was worth a try anyway..
  5. Hey EZ that looks like a great setup. One question i would have is how much space is there between the deflectors and the base rack as well as how much room between the main rack and the expansion one? it's hard to tell from the photos, but could you get 4 10lb boston butts on there? 2 on bottom 2 on top as well as the drip pan on top of the half moon deflectors? Again, great setup; Also would a setup like that work with a KAB? Thanks!!!
  6. Hey American, So I have the same grill as you but only a couple of years older. I have had the same issue and have the same setup. What I have found is really is dependent on the type of charcoal. I cooked 4 butts over the last 2 months and 3 of the 4 were perfect. I cleaned out the firebox and filled the basket, lit the coals and let it heat up for about an hour to around 250. Added my wood chunks, deflector plate and butts. It settled in around 225, I watched it for about an hour and went to bed around 11pm. I woke up at 6am and it was still sitting at 225 with about 30% of the lump burned. My vent settings were similar. My bottom vent was closed a bit more and the top was open a bit more. So this last cook I did on Friday night, same exact setup except the charcoal was different. For the previous 3 I used the B&B Hickory Blend for the first one and the Kamado Joe Big Block for 2 and 3. This last one I bought a bag of the new Royal Oak XL. It was not in the same class as the B&B or the KJ. The KJ is always consistently really big pieces. the B&B is about the same but has smaller ones built in. The RO XL was what you would expect lump to be. It was normal size lump pieces. As I lit the fire, it settled in at around 240 for two hours and the started dropping. At about 2am, the fire had gone out. I had to babysit the fire to get it to stay at 250 so I could get through the stall and get the butt to finish. I can only surmise that the difference was the charcoal. There are ones on here that will say that it doesn't matter, but I believe for these low and slow, you really need the larger pieces so that the airflow will continue. I use RO red bags for high heat cooks all the time because of the value. But from here on out, I'll only buy the KJ big block for low and slow.
  7. 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...
  8. 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.
  9. 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.
  10. 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!!!
  11. 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.
  12. 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..
  13. 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..
  14. 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....
  15. 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.
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