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anthony21078

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  1. After some searching I see that Kamado Joe offers this exact tabel. Model # KJ-SST I guess there are quite a few copies of this table floating around the net. Can anyone find the KJ table online? https://www.amazon.com/Kamado-Joe-Stainless-Table--Accessory/dp/B003TOHVIS/ref=sr_1_5?ie=UTF8&qid=1337707252&sr=8-5#customerReviews
  2. I have seen quite few wood tables that are extremely nice but my outdoor kitchen is made of stone and granite with stainless steel appliances. The wood table just doesn't blend well. Either I have another separate little island constructed and build solely for the kamado or I have to find a stainless steel table. I believe the table I listed above will fit or come rather close. Might need to do a little modification to the front if it doesn't clear. I just need to get those measurements
  3. https://www.bbqguys.com/bbqguys/signature-series-stainless-steel-grill-cart-for-18-inch-kamado-grill-bbq-kgc-ss Im trying to find out if this cart will work with Vision Pro S. Customer service from BBQguys says "yes" because the dimensions of the Vision Pro S are almost the same as the KJ ll and KJ lll. But they are only comparing the height and width of the different kamados. They dont have the exact meaurements to provide me for the things Im looking for. I use the starter port on the vision for the flameboss and I cant tell if the front panel on the cart will block the port and not allow me to attach the fan.
  4. Late reply fellas but the new cover that vision sent me solved the problem. When I had the 2 covers side by side I could feel the difference on the inner material for the cover. The new cover they sent me does not leave this residue on the handles/shelves. Perhaps there was a manufacturing defect on a number of covers. Contact vision and ask for a new one
  5. After much reading it seems the general consenus is that flats are hard to keep from drying out unless they placed in a pan, smoothered in something and covered with foil. Also, probing early at around 190ish for that butter like feel is the best move. I probably overcooked taking it to 204.
  6. I have been bbq'ing for 22 years since the age of 15. Very confident with my open flame bbq/charcoal game. Picked up a Vision Pro S about a month ago and have done several low n slow cooks (chicken, ribs, pork butt) with great success. Attemped my first brisket ever and the results were "ok"... Breakdown..... Vision Grills Kamado cooked at 225F 8.5lb untrimmed brisket flat cut in 2 pieces Small cut - 3 to 1 pepper to salt ratio. *Rookie mistake - trimmed off way too much fat from the cap* Cooked fat side down on lower grate with fat trimmings on upper grate dripping down Large cut - Traeger prime rib rub. Injected with beef broth. *Removed very little fat from cap Both cuts back in the refrigerator after marinating for about 3 hours Both cuts cooked to 165 IT Small cut did not stall and steadily climbed to 165 Large cut stalled for 3 hours at 150-151 Small cut wrapped in foil with 1/3 cup mixed apple juice/beef broth Large cut wrapped in butcher paper Both cuts cooked to 203-204 IT Small cut was vented for a few minutes then wrapped in same foil, wrapped in a towel and into the cooler Large cut was left on counter until IT dropped to 170 (about 50 minutes), stayed wrapped in same butcher paper, wrapped in towel and placed in cooler Small cut was finished 3 hours early and sat in the cooler for 4.5 hours Large cut was in the cooler for almost 2 hours Both cuts did not feel "probe tender" after coming off the grill at 204. There was a little resistance going in and coming out Results Both cuts tasted a little dry but the larger cut was definitely more moist. Small cut was a bit tough while the large cut was more tender. Bark was present on both cuts and we couldnt really tell a difference in the bark between the cuts. However, we were not really fans of just salt and pepper. I know its hard to keep flats very juicy but what could I have changed to possibly achieve that juicy/tender flat? Was my mistake cooking to 204 and not probing earlier? Should both cuts have rested much longer before going in the cooler? Overall, still pretty happy for my first brisket
  7. I can't really figure this one out but my brand new Pro S is having some kind of residue that's either transferring from the cover to the dome handle or the handle to the cover. Its also happening on the sides of the shelves. This was happening before I ever used the grill so it's not a result of putting the cover on while the grill was hot. The grill is not in direct sunlight and sits under a gazebo. If I use soap and water I can get some of the residue off the inside of the cover but I can't get it off the handle which makes me think the handle/shelves are the problem. Vision tech support said they've never seen this before and they're sending me a new cover. I asked for a new handle but they said at this time they can only send a cover to see if the problem returns. Anyone experience this?
  8. Received the Home Depot version of Visions Kamado today. After reading numerous posts/reviews about air leaks around the ashtray, I was prepared to start sealing with permatex sealant but was wondering if Vision themselves solved the problem? On my unit there is a rubber gasket with black sealant around the tray area. Is this the "new fix" by Vision or has this always been the way it came from the factory and still leaks? The bottom is a little loose and I can move it so I figure it might need a little more sealant. The factory job is a little sloppy but oh well. I still plan on installing felt around the ashtray itself and the knobs If you zoom the pictures you can see the sealant behind the rubber gasket.
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