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    • John Setzler

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    Salisbury, MD
  • Grill
  1. I have a Vision Kamado and love it. That said, if I had to do it over again I would go with the KJ classic 2. I like the hinge system, the locking mechanism, the gasket, the Divide and Conquer system, and the top vent design. As I’ve cooked more on my Vision these areas are where I see myself making several costly improvements or In the case of the hinge and locking mechanism, I just can’t have. But these are based on my needs and usage - getting caught in a monsoon when finishing pizza night or creating 2 zone heating when doing a stuffed roast using aluminum foil and adding an upper rack after searing.
  2. Professional model Home Depot

    I bought mine for that price during this summer’s sale.
  3. Pro-zone cooking system 99.00

    Thanks for the heads up. I’ve been interested in this product but it was previously out of stock. I’ve let my wife know that this is tops on my Christmas list. Give a review once it’s delivered.
  4. Look on the corners of the bag for the US Flag if made in US. I never could find a country of origin when it didn't have the flag but then I never bought it if I couldn't find the flag. Trying to upload an image and there is a problem.
  5. Smoking a Brisket Flat

    I ended up wrapping in foil and it turned out moist. I did loose the bark but I gained a wonderful dipping sauce after a 4 hour rest in the cooler. I watched it stall at 167°. After wrapping it just steadily climbed. I checked it at 195° and ended up pulling it off at 201°. The cook was 6 hrs for the 5lb flat. I'm going to try the butchers paper in October when my son comes home next from school. He was disappointed that he didn't get any. This is my setup for yesterday's rain.
  6. Yesterday, at Sam's, I saw a 5 lb of brisket flat as I was perusing the meat counter looking for something to smoke. It was a black angus choice cut (about the best I'm going to do around here unless I cross the Chesapeake bay. ). I was wanting a full brisket but since my son has taken off to College I decided a 5 pound flat would be fine. In the back of my mind I kept thinking "but what about trying some burnt ends. Time won out, I had to get back to work. This morning I got the kamado ready and put the brisket on at 8:45 am at 250° with a little hickory. I have the heat deflector in with a drip pan on the lower grate with the brisket on the top grate (Vision grill). The brisket is covered in coarse salt and pepper. Should I wrap it at 160° or let it just cook on through the stall? Will wrapping help ensure moistness but at the loss of bark? I've done about 5 briskets on a Brinkman smoker and never wrapped them and didn't know about wrapping at the time. Because of the size of the Brinkman, I couldn't cook a whole brisket together, I had to cut it and use lower and upper levels.
  7. Friday Night Stuffed Pork Loin

    The loin was juicy. Finally got my Thermopop last week and this was the first test. Definitely saw the need. Most grill recipes are "cook at x degrees until x internal temp".
  8. I'll start by saying I love this grill! I have finally gotten use to setting the temperature, I know what to do to hit the temps I want and make them stay. Tonight's cook was a pork loin pin wheeled, lined with prosciutto, and stuffed with spinach, garlic, and parmesan. This is a recipe I've done in the pan/ oven in the past. This time I cooked it indirect with a little apple wood at 300° for an hour then pulled the deflector at 130°And grilled to 137° then wrapped. I grilled asparagus and peaches to go with the loin and used the loin drippings with a little wine to create a sauce.
  9. I'm not getting the time in on my Kamado that I would like. I got my kamado at the beginning of July, but life goes on. Tonight's cook was simple applewood smoked wings. I scoured other recipes and posts looking for wing ideas and applied it to what I wanted. My family loves spicy food but my wife has been having reflux and throat issues so spicy and greasy are out until she gets it under control. I seperated the wings with my chefs knife, put them in the refrigerator for 2 hours uncovered to dry them. When I took them out I finished the drying with paper towels as I threw them in a bowl, drizzled with olive oil and kosher salt and tossed. I cooked them indirect at 300° with a few pieces of applewood for 40 minutes, then direct for 10 minutes as I let the temp rise to 400° for some zucchini topped with Parmesan. They were the best tasting wings I have ever cooked. I stopped frying wings years ago and baked them before sausing, I had that system down. I had buffalo sauce to toss them in tonight but they never made it. My son got in from work, BW3 ( he's over chicken wings)and ate them plain also. Thanks to everyone who posts their cooks.
  10. Thanks all for the comments. My family really enjoyed Pizza Night and have been planning the next pizza builds.
  11. Tonight was my first pizza cook on the kamado. I had a few hiccups with temperature but got past them. I was shooting for 500° and had everything (so I thought) wide open but the temperature stalled at 400° and wouldn't climb. I have the Vision pro S. I had all vents open top and bottom. I opened the electric starter door and was able to get the ventilation I needed. I knew the problem was the smaller lump from the bottom of the bag. I put larger chunks around the vents but there was too much small stuff on top of that. I was able to reach and hold 500° at the dome for 45 minutes. That was good enough so the pizzas went on. First was the ricotta, artichoke, and shallot for my wife and next the red sauce with pepperoni, Italian sausage, mushroom, and onion. The last was a half and half. They were well liked by the family. The crust was John Setzlers from the "This is why your pizza bombed" post ( Thanks John! ). I gleaned other knowledge from other posts on this board. I gained enough confidence in this cook to want to experiment more with pizza.
  12. Dinner in Hampshire UK

    I like this post. I'm not getting a lot grilling time during the week but was just thinking of lining up a few cooks to do over the course of a day and saw this post.
  13. Today I grilled 5 lbs boneless skinless chicken breast. Nothing earth shattering but good. We are pressed for time during the week so I decided to to set us up for chicken for salads and other quick meal uses. The breast were large so I split them in half and pounded them out for even thickness. I slathered them with mayonnaise (Dukes, those that know understand) mixed with Savory Spices Hidden Cove lemon garlic and grilled them at 400° over direct heat, flipping them every 5 mins until done ( about 20 mins). They came out perfect and juicy. My next purchase is a Thermopop. I need a little more control.
  14. I just got into Kamado cooking and have been using Royal Oak lump. I just make sure I buy the US made Royal Oak. My first two 15 lb bags I got at Home Depot for $12.43 a bag. I grabbed 2 more 15 lb bags yesterday at Walmart since it was $9.99 and US made. I've also read where the Brazilian Royal Oak was good.
  15. First Shoulder cook

    TKOBBQ, Yes, he'll be attending UM at College Park.