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  1. It doesn't look like loading pellets will be very easy.
  2. I've had a Vision B for a couple of years now. My advice would be to not worry so much about a little smoke leaking out.
  3. I wouldn't worry about it. I use the dome therm as a general idea of what the temp actually is for a high heat cook. If I am cooking less than 350 then I put a probe on the grate.
  4. I forgot about this little guy. Thng is pretty rugged. https://www.allseasonsfeeders.com/products/table-top-bbq-grill
  5. Wings look nice! I use a light dusting of corn starch on mine.
  6. I've switched to cooking ribs on a different cooker, but when I do them on the kamado I shoot to cook them at 275. A couple hours naked and then wrap for an hour or so. Depends on how tender you like the ribs. I have found that anything past an hour in the foil and they are too "fall off the bone" for my tastes.
  7. Tomato/potato I guess. I see it as trying to fix a problem that is not actually a problem.
  8. My advice would be not to worry about such frivolous things. It seems like there are two concerns here. One is smoke escaping and the other is the coal continuing to burn some after it is fully shut down. The smoke escaping is not going to leave your food without smoke flavor. People really seem to fret over seeing smoke coming out of their smoker and it is really not a big deal. If you are worried about the coal still burning then you are just a really frugal person. Lump deals can be found so it really doesn't cost that much if it burns a little more.
  9. Congrats on the homeowners insurance
  10. I have the 28" and it is pretty cool. When I seasoned it I started with a few cycles of vegetable oil. Then I cooked a whole package of the cheapest bacon the store had. Good times. I am sure you will love that thing.
  11. I guess I don't have the patience for a marathon cook at 225. I took my 10lb bone in butt off after a little under six hours smoking at 300. Tasted like smoky pulled pork to me. If I were in your shoes I would just throw it on in the morning at a higher temp. SInce it seems like you are worried about it being done in time maybe you should consider cutting it in half. More surface area for bark and reduced cooking time.
  12. What time are you wanting to eat tomorrow? Every so often I will start a pork shoulder around 10 or 11pm and let it ride at 275 overnight. It is usually done by around 8 or 9am the next day. I do the towel/cooler thing and head to work. Then at lunch time I break it out and share with the coworkers. I am actually smoking one right now. Threw it on a little after noon in a barrel cooker. Temp has been around 300 and after four hours I wrapped. Should be ready for dinner.
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