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  1. I turned her up high a few times to break her in and see what she can do. They send me out some gasket. They think because my Kamado was sitting in storage at the store for so long that the gasket was not at peek performance when I purchased it. We'll see what the new gasket is like.
  2. Good overall, the front piece took significantly less time about 2.5 hours longer. the smaller piece was a bit harder to pull. I left both in the cooler for about an hour prior to pulling. All and all turned out great, not a hungry belly at the party!
  3. I’m in the stall at 162 degrees been there for about 1.5 hours.
  4. Thanks, I won't be using a water pan for sure just a drip pan.
  5. That's too funny, Burlington is a beautiful town. I'm in the older section Derry and Thompson area.
  6. Sounds good too. The best thing about all of this is experimenting I love the fact that butts aren't too pricey so if something doesn't turn out exactly how you'd hoped it's not the end of the world. What park of Canada are you from? I'm in Milton, Ontario.
  7. wow, now I'm hungry. I have to go out to get my rub spices. I'm thinking about putting this one together minus the salt provided this do your method. 1/2 cup smoked paprika. 1/3 cup dark brown sugar. 1/4 cup salt. 1/4 cup garlic powder. 2 tablespoons black pepper. 2 tablespoons chili powder. 2 tablespoons onion powder. 2 tablespoons chipotle chili pepper. I had a peak at the grocery store today, man some spices aren't cheap!
  8. Do you rub the salt and wrap it tightly in plastic wrap?
  9. Awesome tips thank you! may I ask the reasoning for salting over night?
  10. I just purchased two port butts that are approximate 4 lbs each. This is my first pork butt cook on my Vision Classic Model M. Unfortunately I couldn't find a single 8 lbs. I've read that smaller butts are harder to get good results from. I'm just wondering if anyone has any tips for me? I'll likely start it at 6am to have them ready in time for dinner. Thanks!
  11. I contacted Vision with photos and they are sending out new gaskets. They didn't say which ones but I'm hoping for something better.
  12. I've had my Vision M Classic for about 2 months now and have done 6-8 cooks. I noticed the other day that smoke was escaping from the side of my top vent. I went to take it off and the gasket is almost fully burnt off. I knew vision gaskets were bad but not this bad! Had anyone had this problem?
  13. LOL, I love this post but then was quickly reminded that I'm 34 and have many, MANY work years ahead! Looks great take another pic with it pulled! P.S. when you can wake up at 5:30 to see the sun come up and the birds chirping on a night spring morning. There's nothing better in my books.
  14. I just saw this video on youtube which interested me. Get the kamado it up to 650 for a sear and then shut the vents and let it cool down until the internal temp reaches the desired... temp lol I'm looking to cook a 5lbs prime rib this weekend and was thinking about doing this method. I'd be interested in hearing if any of you have tried this method before. I know it's a bit over cooked but that's more of an internal temp issue.
  15. wow look at the bark on that! was that yours? If so can you go over what you used and how you cooked it? AWESOME!
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