Jump to content

sssteel

Members Plus
  • Content Count

    27
  • Joined

  • Last visited

Everything posted by sssteel

  1. Wow, amazing price!!! Did you seriously fit both inside that car?? I would've been shocked to hear of ONE fitting!! Have fun with it - you'll love it!
  2. Got mine for $399 (on Labor day weekend) - totally pleased with that! Loving it so far, but hardly used it. What a bargain price though! I hope to have mine for a long time and get some great usage and tons of amazing meals from it!! Happy cooking, and eating!
  3. @nealc The thermostat on my few month old Akorn Jr goes to 700. And, I'm quite sure it would do that! I've read quite a bit on here, and seen a fair amount of videos - all for the Akorn Jr - and people sear and high temp cook with them all the time! I've personally had mine to 600 a handful of times. No issues. You're good to go. However, my personal thoughts are that after about 600, you may be causing a little undue stress on your grill. Particularly on the gaskets. I've read heat will supposedly cause them to wear & degrade quite a bit faster.... Theref
  4. Very cool!! Good for you all!!
  5. I'm originally from, and grew up in, the city you're in
  6. I'm a European exotic guy through & through (Lambo, Ferrari, Pagani, Koenigsegg, Bugatti, AMG Mercedes, Porsche, McLaren) - but nice vid & glad you had fun!!
  7. Hey all, So today I finally attempted my first low & slow!! This was with TWO grills (my trusty Akorn Jr and my brand new Vision Classic B), and for two different purposes - simultaneously. The purpose of the Akorn low & slow was to cook ribs for dinner (first time cooking ribs on a Kamado.) The purpose of the Vision low & slow was, because I had never cooked with it, and the main reason I bought it WAS for low & slow (larger cuts of meat), I wanted to: A. Do a couple dry/practice runs to get myself acquainted with the low & slow "technique."
  8. Yeah, I'm newer to the world too - but, it rocks!!
  9. Thanks! Quick question: The alcohol - rubbing alcohol 91%, or 'actual' denatured alcohol in a can like lacquer thinner or paint thinner? Thanks!
  10. Great!! Thanks so much guys for all the info!!
  11. Thanks much for the info & tips! I do have an Akorn, yes, but this post was in relation to my new Vision. I'll get my profile updated
  12. Hey all, Haven't done a low & slow yet. Going to do a few practice/dry runs before actually cooking. Question though: for startup, what "process" would you recommend? 1. Lots of lump. Wide open vents/oxygen. Let most of the lump catch on fire/begin (that way it's lit.) Let temp get up hot - maybe 450deg. Then, close vents to back it down & cool off to 250deg. Of course this will take some extra "set up" time, as it will have to cool from 450 to 250 - instead of cooking right away. My rational however, is a lot of pieces of lump will be lit and hopefully shouldn't have an
  13. Very cool!! Thanks so much for sharing, that was a great watch!!
  14. Awesome guys; thanks a ton for all the insight, help, and suggestions!! Much appreciated! Happy cooking, and eating!
  15. So, I'm relatively new overall to the Kamado cooking world & the prospect of it. However, my mom always used to say a phrase to me when something was great - "this is the best thing since sliced bread." Don't you aficionados believe this applies to Kamado's?? While using mine today, and thinking about how cool the design is, how simplistic but also how neat they are, how relatively easy they are to use & how fun they are, the multitude of things you can do/cook on them, plus the history dating so far back - and not to mention the absolutely delicious, juicy, succulent food -
  16. That's extremely cool, and looks amazing! Great job - you're very talented!! Thanks for sharing!
  17. I'm certainly no pro on the subject and not well versed in different types - but I CAN say, with 100% certainty - those look absolutely NOTHING like the fire bricks I purchased from a local stone store to line the inside of in-ground backyard fire pit I created at my last house.... Those ones were very squared off like the other poster said, but more noticeably they were a rich/dark red color, and very thin compared to any other types of brick or block I'd seen (don't remember exactly but approx 3/4 inch wide, maybe 1 inch or so.) I was always under the impression there were NO other
  18. Hey gents, Getting into this hobby - I have an Akorn Jr and just today added the full-size Vision B-Series to have a ceramic! Ok so have a few questions about the ideal accessories "setup" for this Vision here.... First, on the Akorn Jr, I have their heat deflector stone. I (of course) use the top/main cast iron cooking grate on that unit.... I do NOT want the Vision brand lava stone - no thanks. I AM buying a Kick Ash Basket for the Vision, for sure.... So one of the main reasons I got the Vision was to do high-temp pizza cooks. I want a two tiered shel
  19. Hey gents, Getting into this hobby - I have an Akorn Jr and just today added the full-size Vision B-Series to have a ceramic! Ok so have a few questions about the ideal accessories "setup."
  20. Andddd the plot thickens.... Thanks for your input! I agree with your thoughts @Drusen Thanks for the pizza info @Family_cook I've actually just purchased the Vision, which I found out last night was on sale (hence the reason for my question.) So will give it a try & keep you all posted! Thanks again @JohnnyAppetizer
  21. NOT affiliated, simply found this - brand new & unused. Isn't that a deal as they're like 2k for the BIG Joe?? https://www.facebook.com/marketplace/item/502421220574084/
  22. Awesome, that is really wonderful news!! The Vision is the one I really want, to have a ceramic. Good points about the manufacturing overseas comment. Many thanks for your input/reply, you've just made my day! Cheers
×
×
  • Create New...