Herman Munster

Cracking eh . I have had my Kamado for about 4-5 years I see no cracking . Mind you I only ever let my Kamado go over maybe tops 500 degrees to heat soak it then bring the temp. back down to my smoking temp. Herman

I do wrap them in foil @ 170 . Double wrap then back on for remainder of the cook till they hit 210. Herman

Hello brother I cook them to 210 degrees.

My Short Ribs took 4 hours . I buy them as slab. Trim them season them and cook @ 250-275 . I don't turn them . Just like butter . Herman

Wow side shelves . I have had mine for 3-4 years no warping don't look brand new But ??? . Still flat. Will replace them some day. Can make your self easy jig saw and some new wood . Plywood or what ever you want . Herman

I would go to 200. Herman

Ah that makes the whole difference . Herman

Wow that looks great. Herman

And now for the stupid question ? What was your final temp as you said you put it back on at 160 ? for another hour ? Herman

That looks pretty good . As a fan of Indian cooking I would be tempted to try this one . Herman

I like doing short ribs on my Kamado . The longer I'm cooking with my Kamado I'm finding that with rubs you really don't need much . Just a little goes a long way . Do you want eat ribs or rub ? Herman

That's all real groovy guys , but Kamados are designed to use lump . Just buy good lump and leave the crap behind. There's no cheaping out . Want cheap ? Then your food will most likely suffer. I personally spend up to 40 bucks a bag for Louisiana Grills lump or for a little cheaper but good lump I buy Vermont castings . I've used a lot of different brands. Just don't buy it for the name like BIG Block . If the lump is too big you will have to break it down (you don't need half a tree in your firebox) LOL Herman

It's usually a few hours . Like at least 3 hours so you can move it safely . Takes awhile to get them to temp. Then we cook on them for hours at a time so can not expect the ceramic to cool real fast . Herman

Just love that Dog. Herman

Your ash drawer is bent . Herman PS I plugged the igniter door with high heat silicone all the way around it to seal it up and didn't use a gasket.

This topic has been beat to death . Herman

Visions make a good Kamado The "B" is good as well as the PRO model . They are both 18" which is great for a lot of reasons accessories and their cooking size. You can put put 2 huge racks of ribs on them or a roast I have even done a leg of Lamb. So don't be shy about Visions Kamados. Herman

Hi well you made a good choice with the stainless steel . It won't rust . I did the same thing but I used normal steel (which worked but rusted) So that idea was out . I bought a cast iron skillet which is way better (easier to take care of sturdy and makes a good drip tray) The ceramic stones are good for pizza I don't like them as a diffuser . Herman

Too bad their so small . You can't really use it like a full size kamado . It's ok for a couple of burgers or a steak . But low and slow won't go . Herman

Ya try the Visions web site . Talk to customer service. They helped me out when I had problems. Herman

Ya you are right it's just my opinion. I apologize I forget people these days don't know how to do anything for themselves and just buy everything . Herman

That's a little steep for shevles . Herman

This is not good . You ask a question then do not answer your replys . Herman

it's amazing the the things you can do on a Komado LOL .Herman