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  1. Thanks for replies. I have a couple more questions - I use 2 wireless thermometers - Q-Tech (bt smartphone) Char-Broil (some radio frequency. coldspot, 5 zones I believe) Recommended temperatures are always (or almost always) lower on Q-Tech - Chicken is 145, vs 165 on Char-Broil. Any idea why that is? I had to start cooking before leaving home (that's why I wonder if there's a way to control cooking remotely:)), came back about 90 minutes later, had 175 on Char-Broil. So, just like the manual says- 1-2hr per 4lb and just like you guys said - numbers of birds doesn't matter. Now I wonder why your cooking times at 400 is just as long? I had 3 smokers in the last 2-3 years - LP-->Pellet-->Kamado. I loved my LP vertical smoker with wood chips. I cooked chicken at 350-400 and it came out red and very tasty and very wet\juicy. . I hated Pellet - chicken always came out dry. That was the main reason I got rid of it. I tried beef and pork, they came out OK I guess, but I think Kamado is jucier. I love Kamdo chicken, but I brine it first... something I never did with LP and Pellet Pellet convenience is unmatched, but can it compete with Kamado in terms of taste (again, I never brined chicken before kamado)? Thanks P.S. I think I just found an answer to my first question The FDA Food Code recommends cooking chicken to165°F (74°C). But the pasteurization of chicken is actually a function of both temperature and time. If you can hold your chicken at 145°F (63°C) for 8.5 minutes, you can achieve the same bacterial reduction as at 165°F (74°C).
  2. Hi there My vision manuals says chicken 4lb 1-2 hours @250 degrees. If I cook 2 4lb chicken at the same time, do I double the time (2-4 hours) ? Thanks. P.S. I wish there was a way to control cooking temperature and time via smartphone... is there?
  3. Why is lump is preferred to briquettes? I understand issues with briquettes with lighter fluid added. But what about the ones that don't? Briquettes are cheaper and sometimes much cheaper, that's why I'm asking. Also, are there lump charcoal with fruit flavors, like cherry or apple? I've been using royal oak mostly adding fruit chips/chunks. Thanks
  4. These holes are pretty bad. Did you try contacting vision? If you are under warranty they'd probably send you a new drawer. I'd be curious to know what the cool down time is now. I did beef @225 a couple days ago and it took around 8hr to cool it down. But because I had lots of small pieces of lump I decided to try weber briquette holders so all the small pieces are together, not sure if that affected the cool down time or not. thanks
  5. My Royal lump bag had very little pieces left so I decided to try weber charcoal holders to keep the little pieces all together. After 4-5 hr cook at 250 degrees (1 chicken) and hours of cool down I had more than half of lump left.... I don't know how much lump fits in these two holders, but probably less than a pound. What are the disadvantages of using holders like these or something like weber smoker chamber ? It takes a bit longer to start it up and I don't know if I could get much higher temperature and\or much longer cook times, but it seems like it uses less lump for small cooks. The image below is after 1,5-2hr at 225 (beef) and 8hr of cool down (for some reason temperature stayed at ~100 degrees for for many hours and even when it was almost 0 the holders were still warm\hot) Thanks
  6. It seems like most of my leak is not from around the starter door, but from around the ash drawer. I haven't siliconed yet, want to do a flashlight test first
  7. They sent me Silicone Sealant here's their reply For the leaky Electric Starter Port, here are some options: > OPTION 1. Prong Adjustment: On the inside of the Electric Starter Port, there are three prongs. Using pliers, you can bend them left, or right (using a twisting motion), to create a better catch when it closes. > OPTION 2. Rubber Gasket Replacement: If “OPTION 1” fails, then go on to this option. There is a kit, along with instructions, that we can send you to replace the Rubber Gasket that is attached to the port door itself. > OPTION 3. Silicone Sealant Repair Kit: If the above options continue to fail, there is a silicone repair kit that we can send you. This also comes with instructions and is easy to use. At this point, the area we would be sealing is the space between the Faceplate and the Vessel, itself.
  8. I emailed them the same link when I posted here. Will contact them on Monday if no reply. I want to try pizza. Is there any reference on how to do it right the first time?:) What temperature do you use and how long does it take to cook thin\medium\thick crust pizza? I assume it's better not to lift the lid and check on it, since cooking time should be only a few minutes if temperature is high. do you use any wood with pizza? Does it come out better than electric oven? thanks
  9. I'd say it's more noticeable on windy days. It takes more than 2 hours to shut it down, that's why I was asking previously if getting some kind of a cap around the drawer case would cool it down faster and save some lump charcoal The temperature is mostly steady, but can fluctuate up to 50 degrees (as it did when I took this video) with plenty of charcoal covering the whole bottom up to holes. Another member suggested lifting up rails with washers and bending it a little. I haven't look into it and am afraid of breaking it by bending a little to much Also, this pro-zone rusts a little, I wish Vision used stainless steel like Pit Boss model.. also according to my pit boss friend his kamado gets no condensation at all, not even in the winter, while my drips a lot. Maybe because Pit Boss ss vent is much smaller than pro-zone and it probably drips inside, but that's just my guess.
  10. nikon5400

    Air leak

    link is below Should I worry about it? If so, how do I fix it? This is at 250-275 bottom vent is closed on this video, but I had about the same amount of leaking smoke when it was set to 1 https://photos.app.goo.gl/v3FzPUHaq7EefSVs1 Thanks
  11. Contact Vision, they may replace it for you, their warranty on this stone is 1yr. I believe the stone should warm up with the grill, otherwise it may break because of temp difference.
  12. waiting for results! I'd like to know how strong hickory flavor is. I am not a fan of strong smoke flavor anymore, prefer cherry and apple, but even if it's a little too strong I assume it can be mixed with Royal. By the way, my local WM had price tag of $9.89 or something (a few pennies more than Royal). So I guess they go on sale, while Royal is always the same price, and sometimes $12.xx at home depot.
  13. I've had Vision Pro S since Jan 2018, used it about 5 times a month and the inside of the Pro-Zone area has rust. My grill is covered when not in use, but I live in northeast and condensation was building up around Pro-Zone area in the winter. Will check if it builds up now. I don't know if other kamados have condensation issues, one pit boss owner I know says his doesn't (and pit boss bottom vent is stainless steel) I believe metal parts have 5yr warranty and if hope by the time mine rusts the replacement will be stainless steel.
  14. I had my vision grill for a few months and I love it. I only used it for smoking with vision lava stone. I did an experiment the other day - had little lump left, would probably fit into 1gal milk container..I grouped it all together and it lasted 2-3 hours at 225-250 and I still had some left! Would it make sense to use some kind of a wire basket in the middle so that all charcoal is together? I'd assume it'd save some charcoal and also distribute heat more evenly. I saw some round wire baskets very cheap at Walmart, like $3 on clearance, but unfortunately I can't find them on walmart website. don't know if these baskets can handle the heat. It takes at least 2 hours for the grill to cool down after cooking (225-250) is done. Is that normal? Would it take just as long if the drawer part was not leaking air at all? If so, is there a way to make some cap around drawer case? I know the top of the casing gets very hot, otherwise I'd just try plastic.. It'd probably have to be some heat resistant tape, like the gasket one or the one on legs. If grill would cool down quicker, it'd probably save some charcoal too. Thanks
  15. Another question - pork shoulder fat side up or down? When smoking with lava stone? When grilling without lava stone? Thanks
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