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rayzer70

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  1. Like
    rayzer70 reacted to cmospyder in Vision Grills - Large Heat Deflector Stone   
    You can wrap it with foil if you are going to use it for a griddle on later cooks. It will make the clean up easier. 
    As far as smoking,  it does hold temps well. I just don't put anything on until it has had heated up for 45 minutes or so to make sure it heat soaked. Seems to make it more stable. I have done an 18 hour cook/smoke and it works good for me.
     
  2. Like
    rayzer70 reacted to DWFII in Will this work as a diffuser for smoking/pizza cooks?   
    I bought two pizza stones ---one for my BGE (when I had it) and one for my Akorn. I have had no issues with either of them. I think the problem is that people wash them  and then they absorb a certain amount of moisture and from what I understand, that will cause cracking quicker than anything. Esp. with high, high heat--just read somewhere that most 00 (pizza) flour is intended for cooking at 450-550--that's where i do pizzas and they turn out great. Browned crusts, no carbon on the bottom, and melted toppings.
     
    I also elevate my pizza stone up into the dome with another SS grid that has riser bolt on it and it sits over the smoking stone which sits on the main grid.
     
    Hope that helps.
     
  3. Like
    rayzer70 reacted to MartyBauer in Will this work as a diffuser for smoking/pizza cooks?   
    I've used a terracotta saucer like that in my Weber Smokey Mountain for years.  Wrap it in a couple layers of foil for easy cleanup.
    Even with care, it will crack in a few years of regular use but always did a great job.
  4. Like
    rayzer70 reacted to cmospyder in Vision Grills - Large Heat Deflector Stone   
    I ground them off with a bench grinder and man was it a mess. I looked like I had been working in a coal mine. I should have scored them with a hacksaw and then broke them off.
  5. Like
    rayzer70 reacted to RVA Smoker in Will this work as a diffuser for smoking/pizza cooks?   
    1/2 moon kiln shelving works great in the spider too.
  6. Like
    rayzer70 reacted to Ross in Will this work as a diffuser for smoking/pizza cooks?   
    Fill that up with a little sand, it will add thermal mass, and more than likely prevent it from cracking if it gets too hot (which it will, as witnessed by quite a few members here who have shattered their terracotta after only a couple of cooks.). 
  7. Like
    rayzer70 reacted to Edsland in Will this work as a diffuser for smoking/pizza cooks?   
    I'm doing ribs as I'm writing this and I have a strip of aluminum foil down the middle of the weber grate and a 10-12 throw away aluminum pan with Apple juice. I'm holding 225 for a 3 hours now with no adjustments to the bottom or top.
  8. Like
    rayzer70 reacted to John421 in Need a new bracket for my lava stone   
    This has worked well for ~ 2 years:
     
    http://www.kamadoguru.com/topic/6925-new-vision-owner-w-my-first-mod/?hl=john421#entry66191
  9. Like
    rayzer70 got a reaction from KJKiley in Vision Classic B Hello!   
    Hello all, from Central NJ. I've purchased my Vision Classic B from Sam's a few years back and have only been grilling regularly and now trying smoking first time. Made a brisket and it came out ok but I couldn't get a steady temp (creeping to 327 everytime; see pics). Stumbled on this forum and it's been a Godsent! Friendly community and tips. 
     
    My backup is my Weber Gen II E-310 LP for quick grills.  I figured that I want to start upping my craft and start smoking more and be the pitmaster of my neighborhood 
     
    Looking forward to being a part of the community.



  10. Like
    rayzer70 got a reaction from BobE in Vision Classic B Hello!   
    Hello all, from Central NJ. I've purchased my Vision Classic B from Sam's a few years back and have only been grilling regularly and now trying smoking first time. Made a brisket and it came out ok but I couldn't get a steady temp (creeping to 327 everytime; see pics). Stumbled on this forum and it's been a Godsent! Friendly community and tips. 
     
    My backup is my Weber Gen II E-310 LP for quick grills.  I figured that I want to start upping my craft and start smoking more and be the pitmaster of my neighborhood 
     
    Looking forward to being a part of the community.



  11. Like
    rayzer70 got a reaction from Rob_grill_apprentice in Vision Classic B Hello!   
    Hello all, from Central NJ. I've purchased my Vision Classic B from Sam's a few years back and have only been grilling regularly and now trying smoking first time. Made a brisket and it came out ok but I couldn't get a steady temp (creeping to 327 everytime; see pics). Stumbled on this forum and it's been a Godsent! Friendly community and tips. 
     
    My backup is my Weber Gen II E-310 LP for quick grills.  I figured that I want to start upping my craft and start smoking more and be the pitmaster of my neighborhood 
     
    Looking forward to being a part of the community.



  12. Like
    rayzer70 reacted to RVA Smoker in Vision Grills - Large Heat Deflector Stone   
    Not sure what size you need but I always recommend kiln shelves. If you have a local pottery store give them a call. 
     
    Here is an example: http://www.clay-king.com/kilns/kiln_accessories/corelite_kiln_shelves.html
  13. Like
    rayzer70 reacted to 4garylee in Temperature Control by Vision Company Owner   
    I gave Vision and call this week and talked about temp control and they provided this information below that was created I was told by Bruce (i do believe) the owner of Vision Grill.
    The “key” to controlling temperature is being in control of your fire and it not being in control of you. This is achieved by regulating the oxygen/draft
    I will share with you how to “be in control” of your temperature and then share steps for smoking and grilling/roasting which are two things you indicated you were interested in.
    KEEPING FIRE IN CONTROL
    Step #1: Fill bowl to just below the holes in the fire bowl. If you have unburnt lump charcoal stir with the lighter to knock ash into ash drawer and visually confirm the charcoal grate holes are not blocked (this will restrict air flow)
    Step #2: Insert electric starter and plug in. Have top dome open to accelerate lighting
    Step #3: After 8-10 minutes you should see charcoal emberring and possibly flames lapping up
    Step #4: Remove electric starter and put in safe place. Close dome and have all vents open. Don’t need smoker knobs open and I will comment on that later.
    Step #5: When temperature gauge reaches 200 degrees shut top vent and large dial to “2” flames. After 2-3 minutes temperature should settle between 200 – 220 degrees and only approx. ¼ of the charcoal should be lite
    Step #6: You are now in control and to increase temperature you would open the top vent to reintroduce draft which will “fan” the fire. To bring temperature down you would shut ALL vents, top & bottom, to cut off oxygen and temp should start to fall 50 degrees every 3-5 minutes. If you want to hold temperature you would have the top vent shut and bottom vent at “2” flames. If you want to bring your temperature down more quickly you can “burp” your Vision Grill by opening the dome to let hot air out and then shut.
    Smoking – Brisket, chicken (whole), ribs, pork shoulder (pulled pork) – 220-225 low and slow
    Step #1: Follow Steps #1-#5 above
    Step #2: Place heat deflector stone in the metal bracket to create a convection environment and to not burn the meat during the low and slow process
    Step #3: At 215 degrees open the top and bottom smoker knob. The temperature should settle around 215 – 225 degrees and then hold for up to 14 hours on a ½ bowl of charcoal. Please keep in mind that lump charcoal is not uniform so if the temperature drifts past 225 with both smoker knobs open you will want to shut the top knob
    Step #4: To extend the benefits of low and slow in creating a succulent meat you will want to keep the exterior moist/cool as long as possible by “mopping” or spraying with a liquid of choice. I often use apple cider but you can experiment
    Grilling/Roasting - Chicken (whole), pieces, pork chops, salmon, kabobs, veggies, etc.
    Step #1: Follow Steps #1 - #5 above
    Step #2: If Roasting, place heat deflector in the metal bracket, if Grilling you will want direct heat so you will not use the stone
    Step #3: At this point you should be around 200 – 220 degrees with top vent shut and bottom dial at “2” flames
    Step #4: If roasting, open top vent and allow temp to rise to approximately 295-295. When this temp is achieved shut top vent and temp should settle between 300-315 degrees. Place food on grill and shut dome (top vent still shut) and allow the food to roast. You may want to turn periodically but should not have to with the stone in place as it creates a convection environment.
    If Grilling follow Step #4 but without the stone in place.
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