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    San Diego

erazoner's Achievements

  1. Interesting story in Boston Globe a year or so back on how he was kicked out of the show shows and magazines he created. It seems the board's vision for the show diverged from his, and there was a money dispute as well (there always is). In any case, I've been watching ATK since the split, and I haven't seen anything new in the show except the recipes. Even the testers are the same. I haven't any doubt that many viewers are disappointed.
  2. It's not the cut that did you in (though top loin is best for roast beef sandwiches), it's the temp and method. Low and slow, and do not go above 130 or you'll get shoe leather. For those few who don't like pink, slice theirs off of the end and finish in a skillet. Don't ruin the whole thing.
  3. You don't need a tall fan, just place the fan next to the swamp cooler to blow the smoke away from it.
  4. Since you saw smoke coming out of the daisy wheel while it was fully closed, did you also see any smoke coming out of the dome seal? Since you cooker is new, the most common problem is the seal between dome and base not performing well due to improper alignment or loose hinge assembly.
  5. I checked it out at my local Costco (La Mesa, CA), and it looks very similar to my Vision Classic B, and the cooking grate is identical. I do prefer the Pit Boss dome vent, which is an improved design and heavier material than the Vision stainless. However, the big drawback is the shallower dome, which for me is not acceptable since I like to roast turkeys. I don't understand why so many makers don't want to provide an amply sized dome.
  6. I have a Vision B Classic, 3 years old, and none of the above problems (though I close to replacing the gasket). But I live in a benign climate, so I have to guess that extreme temperature and humidity variations may be a factor.
  7. When I finish my cooks and close the dome the fire goes out, and I am able to reuse some of the charcoal. It should not burn itself out, so if it does there is a leak somewhere.
  8. The lower vent has been a problem for many folks (not all, as the factory gasket has worked fine for me), and they have solved it with heat resistant silicone, and there are many posts in this forum on how to apply it. But based on your description I doubt the vent is the only or primary issue, and suspect a dome misalignment. This is easy to troubleshoot by doing a smoke check.
  9. I live in San Diego and my cover has held up fine under heavy rains. If yours is in good shape (no tears in the seams which have flimsy stitching), it should too. I always remove and store the shelves indoors when I cover it. Also make sure the drainage on your deck or patio is clear as you don't eat the casters to be submerged.
  10. I have had the same experience with Cowboy. Off flavors, as well as foreign material and lots of dust and tiny pieces. Royal Oak not only has larger pieces and less waste, but the smoke flavor is not overpowering.
  11. Vexing quest, that char. I have seen Steven Raichlen (Primal Grill) place the steaks directly on the charcoal. That's right, directly on top, no supporting grill. I haven't tried that, but I have tried the Cook's Illustrated technique of skewering the steaks and placing them over a Weber chimney filled with super hot coals. (The steaks have been pre-roasted at a low temp, so this is a reverse sear technique.) I like the grill marks, so my favorite technique is to pre-roast on a low flame with heat deflector to 120 internal, then remove and wrap in foil and allow the fire to get up to high heat, and finish the steaks on the very hot grill about two minutes per side. You can also pre-roast in the oven.
  12. Looks better than the original. Well done. Mine are scarred with burn marks from the lump sparks, giving them a salty look. I have since learned to leave the shelves at parade rest during the initial ignition period.
  13. I have been making paellas for several years, and have held paella parties annually since 2009. I usually made two paellas, a seafood-only (mariscos or marinera), and a mixta (seafood plus chicken and sausage or chorizo). Until I purchased my Vision a couple of years ago, I have been preparing one paella (the smaller 14" seafood paella) on my gas grill, and the larger (18") mixta on a Spanish three-ring burner alongside. After getting my kamado, I purchased a third pan, the larger 18" size, and modified my older 18" pan to fit on the kamado by altering the handles to allow the dome to close. I now make the mixta on the Vision, and added a meat-lover (chicken, sausage, and pork but no seafood) to the 3-paella group, which I make on the ring burner. The smaller seafood paella is still prepared on the gasser. I can now feed 20+ people, with something for everyone, including the few who don't eat meat, and the few who don't eat seafood. I usually enlist a couple of guests to help cook, because there is always a lot of activity during the assembly stages. I must say the paella cooked on the kamado tastes the best, because I can close the dome and allow the smoke to add flavor while the socarrat is being developed. I'm holding my annual party at the end of this month so I'll post some photos.
  14. I have solved the problem of a "large" (18") paella pan not fitting on my Vision due to the handles (even my 14" pan wouldn't allow the lid to close). So I had the handles removed, bent, and re-riveted to my pan. They now bend upwards so I can close the lid of my cooker. I'm happy being able to use the maximum sized pan for the grate and still close the lid. The problem with a cast iron pan is that the paella continues to cook after removing it from the grill.
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