cmospyder

Well you could always use a 14" griddle and if you don't cut the handles off it will set on top of the fire bowl. This is what I use as a deflector. https://www.academy.com/shop/pdp/outdoor-gourmet-14-in-preseasoned-round-griddle#repChildCatid=27890

Fire bricks on top rack, terra cotta feet ( for pots turned sideways 1 1/2" thick ) BGE pizza stone.

If they don't already have a deflector setup in it there would be no way to suspend the stone other than bringing a spider or a woo ring with you. It can work by putting the stones on the bottom grate and the meat on the top grate.

I have looked for well over a year and have never seen any for the Vision.

You could always keep it and wait until college football started and wear it to a Arkansas Razorback game.

It should smooth out over a few cooks with the grease build up.

Do not rely on the dome thermometer, mine is not that accurate. Mine was reading 200 degrees when it was really 338 degrees with a remote probe clipped on the top grate. It also reads 500 degrees when it is actually 781 degrees. Also fill your firebox up, mine is about 1 inch below the deflector.

I don't know, mine don't even touch the ceramic top. It has not been a problem.

Ceramic Grill Store is your friend https://ceramicgrillstore.com/collections/pit-boss-24-kamado-grill-costco

We are on our 2nd one in 20 years. The first one only lasted 18 years. Really great for just about anything. Just be sure to use quality bag material and it will save you a lot of problems down the road.

Been doing the MCT oil a couple of months and it took me 2 or 3 days to adjust to it. It took my wife a week or so to adjust. It gives you the right medium chained triglycerides to burn and use. I don't see any more energy.

I use this and just cut the handles off. Work great as a deflector. https://www.academy.com/shop/pdp/outdoor-gourmet-14-in-preseasoned-round-griddle#repChildCatid=27890

I watched the Franklin you tube on prepping and smoking a brisket and all mine turned out good. I think wrapping it in the pink butcher paper really helps.

Being from North Louisiana we don't usually get extremely cold weather. That being said, I have cooked in the mid 20's. Just start the lump the normal way I always do. It does take longer to come up to temp because the ceramics are colder but I bring mine up slow anyway.

20 pound ham and a 14 pound turkey.