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pr0wlunwoof

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  • Gender
    Male
  • Location:
    GA
  • Interests
    Grilling, Technology, Metal Fabrication, Outdoors, Hunting, Fishing Cooking
  • Grill
    Vision

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  1. I would go the route of a controller for the Akorn. I have a gravity feed stumps clone I built with a heatermeter controller and honestly it is the cats pajamas. The MB is by no means a direct comparison to the stumps clone, but given your enjoyment of the traiger I think you will likely enjoy the simplicity and versatility of the MB. Any ceramic cooker would be a good investment, but you already have a kamado cooker so its kinda duplicate capability. If you go the route of the controller for the Akorn and you enjoy it and can accomplish the cooks you want wait for the ceramic to go on sale or the Akorn to give up the ghost. Now if your made out of money and have nothing but time, buy and do all of them. Collecting cookers is something I would do if I were wealthy.
  2. I'm not advocating the MB though I do think the simplicity should be comparable to the traeger, but the KJ is gonna be about the same as the acorn. Why not skip the KJ purchase and just get a temp controller for the akorn.
  3. Yeah, I did the same thing. I complained about the coal burning out and sent them a picture of my fix to no avail. I had left over gasket from a previous build so it wasn't a big deal.
  4. I pick the basket up slightly and shove the electric starter under it, which works ok. I have thought of modifying the basket to include the sheeth that come with the grill, but I haven't gotten that far.
  5. Welcome. I too have a vision S. I think you will like it. Look at some of the accessories made for it over at the ceramic grill store. I have the woo ring. Other useful additions might be half moon deflectors to give indirect capabilities.
  6. I prefer briquettes in my gravity feed. Not necessarily kingsford. Briquettes last longer than lump and is cheaper. I kind of like royal oak bricks, but I've burned every kind of cheap coal I can find. I flavor with pecan chunks and cannot tell a difference in flavor or performance. Mostly my cooks are below 275 so higher temp cooks might have different results.
  7. I used the gasket on the pro zone and it made a difference. Shut down now leaves unused charcoal.
  8. You will like your grill. I'm a little over a month in and I think the S is a great implementation of a kamado cooker. I have added a woo ring and a charcoal basket. The woo ring brings the cooking grate even with the lid and the charcoal basket let's you sift the ash easily.
  9. Think about adding a sous vide cooker to your week day cooks. Allot like crockpot cooking where you can start it in the morning before work, but you get precise temps so you can cook anything from rare to well done. Then fire up the Camada to 600 degrees and sear it off to get that smoke and crust. Works with all cuts of chicken, turkey, pork, beef, lamb, pretty much all mammals and birds and their subsequent recipes. I dont cook fish much but when I do I fry it or cook it over direct heat. The other thing you can do with sous vide is cook your slower bbq style dishes in the traditional method. Slow smoke your pulled pork, brisket, smoked turkey, and vacuum seal it and freeze it. The day you wanna eat it take it out of the freezer and place it in the fridge before you leave for work and then when you get home fire up the sous vide to 140 and drop the bag into the bath. Less than an hour later you got almost pristine whatever you put in the bags. These are things I do weekly. I dont like eating leftovers for a week so sous vide with my kamado and other cooking methods keep my dish variety going so I dont get bored with dinner.
  10. Anyone tried to do this from scratch. I recently got a vacuum tumble marinator and wanna give it a shot.
  11. In the mean time post some of those awesome cooks I'm sure your gonna have!
  12. Warranties are good, but companies build their cost in by calculating rate of failure multiplied by average number of claims. Usually how they invest in R & D on current models.
  13. Yeah sounds like a pretty decent price point for $500. All the capabilities of some units you cant touch for less than $2k. All be it its built by a company known for disposable grills. I'm glad they made it. Maybe get some other vendors thinking about how to compete in the gravity cooker spectrum. I love my gravity. It's my favorite to cook on and produces the most consistently flavorful food with the least amount of effort. I'm not a big fan of pellet grills and think this is the perfect competition for most consumer grade units.
  14. Nice. I might give tri tip a shot. The chicken thighs were really good. The wife had seconds and while nawing on a leftover told me she didnt really like thighs, but she liked these. I think the tenderizing tumble is allot of what makes it special. Allot of what I have read say the vaccum doesnt give better penetration especially compared to a long soak, but with the tumble it penetrates at a faster rate and tenderizes the meat. I put them in while they were still pretty frozen and in an hour they were like if I had thawed them and marinated them over night. Also they were less "stringy" than some thighs I have cooked hot and fast.
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