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SCfb75

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  • Gender
    Male
  • Location:
    Iowa
  • Interests
    Homebrewing, Woodworking/DIY, Hawkeye sports, Dallas Cowboys, and Chicago Cubs.
  • Grill
    Vision

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  1. I regularly cook pizza on my vision with the same setup you described. Here is the cast iron pizza pan that I use https://www.academy.com/shop/pdp/outdoor-gourmet-14-in-preseasoned-round-griddle#repChildCatid=27890 i have cut one of the handles off and it fits on the lower rack, you have to attach the back support legs for the upper rack farther back so that the upper rack is not perfectly centered over the lower rack. I don't remember where i got my pizza stone but it is a little wider then the deflector, maybe half an inch on each side and I've never had a problem. For low and slow i placed the difusser on the lower rack and meat on the upper, i had a few issues with temp control as it allows for air to move more easily causing temp spikes. I ended up getting a woo ring from ceramic grill store, https://ceramicgrillstore.com/collections/vision-pro-classic-b-grill-accessories-by-ceramic-grill-store/products/large-woo-vision-classic-pro-s-series-grills, that placed the diffuser closer to the coals and my temp spikes have gotten better I have not had any issues with air leaks while doing low and slow. I have worn/burned out the felt on the lid and base with all the high heat pizza cooks. I would recommend trying it out to see if you can maintain temps without any modifications. I don't have any pictures but can take some of my setup if you need clarification.
  2. I cook pizza on my Vision b-series almost weekly. I can easily get to 550- 600 with the vents fully open. I recently started pulling the ash tray out about an inch and it shot right up to 700. I also have had no issues with low and slow smoking. The only issue is the felt seal has work out due to high heat pizza cooks and will need to be replaced soon, I have owned it since April 2018 so that is to be expected. Its been a great grill and I have loved learning to cook on it. Eventually would love to get a bigger kamado.
  3. I don't know how you were planning on anchoring the bike rack, but there are bolts meant for concrete that you could use to attach a length of chain to your parking pad that could be used to chain the grill up. Here is a link to the type of bolt i am talking about. www.menards.com/main/tools-hardware/fasteners-connectors/anchors/wedge-anchors/red-head-reg-trubolt-reg-hex-nut-expansion-wedge-anchor-1-count/50072/tools-hardware/fasteners-connectors/anchors/wedge-anchors/red-head-reg-trubolt-reg-hex-nut-expansion-wedge-anchor-1-count/40281/tools-hardware/fasteners-connectors/anchors/wedge-anchors/red-head-reg-trubolt-reg-hex-nut-expansion-wedge-anchor-1-count/50066/p-1444436177399.htm
  4. I would have to get rid of the couch first.
  5. If I had the space I would love to get a pool table.
  6. I got tired of losing to my Wife so it is barely used.
  7. I enjoy doing home improvement projects and brewing my own beer. Here is my bar I built when I finished my basement, progress was greatly impacted once this portion was done.
  8. I second the Bar Keepers Friend, its what i use to clean all of my stainless brewing equipment just takes some elbow grease. PBW is pretty expensive, for stuck on gunk try soaking in OXYclean free.
  9. Thanks! I would love to have that much space and have been looking for a refrigeration unit like that to use for fermentation . I wonder if you could make an insert that would fit in the sliding track that could be put in place when the taps are getting regular use and moved back into the fridge when not in use so you aren't constantly opening the door.
  10. Just getting into Kamado cooking but have been brewing beer for three years. Here is the bar with kegerator underneath.
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