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ArthurDent

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    244
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  • Gender
    Male
  • Location:
    Restaurant at the End of the Universe
  • Interests
    Travel, better BBQ and cooking in general, photography.
  • Grill
    Vision

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  1. Woo ring from the ceramic grill store and 16” pizza stone from Broil King via Amazon used as a diverter. I also found a 16” aluminum cake pan at Hobby Lobby to protect my stone from drips. Also I’d get this wood grill scraper : https://www.walmart.com/ip/Great-Scrape-Woody-Paddle-Grill-Scraper/597461006 from Walmart and ditch any you’ve got that use steel wires.
  2. It is a matter of personal preference, but 3-4 that size would be a good starting position for a packer brisket.
  3. What is your recipe for Baba Ganouch? Did you smoke the eggplant on the kamado? I’m interested in the spices. I understand Persians use coriander and cumin but in Lebanon a different spice mix is used and that they even substitute mayonnaise for the tahini. In any event, please give us the details as to how you make it. Thanks!
  4. Your steak came out great! A dome temperature right around 500F seems to be the sweet spot for thick ribeyes.
  5. Your cooking technique looks fine to me. I will say that the butt should come off any time after it reaches 195F and before 212F, provided the thermometer probe inserts easily. As to that liquid you poured off, if you will pour that into a gravy separator and separate out the fat, you will have a very nice au jus to pour back onto your sliced brisket which will help alleviate any dryness. It’s liquid gold, so don’t toss it. I think you probably got a flat that had minimal marbling, so more a problem with meat selection than a problem with technique. Next time, look for a piece with more fat, especially more intramuscular fat.
  6. If you have a 4’ piece of stovepipe that will fit over your upper vent, you can ramp that temperature up very quickly and attain very high temps. I don’t recommend it though. Personally, I don’t see a need to go much over a dome temp of 500F, even for cooking steaks. More moderate temperatures will extend the life of the components of your grill.
  7. I just replaced the gaskets on my Vision grill and I have the same situation. I think it is designed that way. After the gasket is subjected to enough heat, it will fit looser. The main thing is does it seal and prevent air leaks? If it does, you are good to go.
  8. I use a woo ring from the Ceramic Grill Store and a 16” Broil King pizza stone. It has been a pretty good combination
  9. I’ve owned a large BGE and now have a Vision grill. I think the Vision is a nice grill, would work fine for you and would let you cook anything up to a 16 lb turkey with ease. That said, from my admittedly limited reading, it appears to me that the Kamado Joe folks have a more innovative and flexible cooking system. My original Vision grill came with a lava stone diverter. That broke relatively quickly and I purchased a Woo ring from the Ceramic Grill Store and replaced the lava stone with a 16” Broil King Pizza stone. That has been my go to indirect setup for the last 5 years or so and I’m very happy with it. I’m not sure what CGS gets for the woo ring these days, but if you decide to go with a Vision grill, You should price out the Woo ring and stone along with the grill to see if the combined cost is within your budget as, if you are at all like me, you will undoubtedly have to replace the lava stone relatively quickly.
  10. Bushcraft- If you can successfully run a Dutch oven, a kamado will be a piece of cake!
  11. Those look great. What were the spices?
  12. One caution on using any kamado cooker. If you are cooking at over 300F, you will need to burp the grill before fully opening it to avoid the possibility of a flashback By burping , I mean open the lid a couple of inches for a few seconds. Close it for a second, then repeat the process. After you have done this, you can cautiously open the lid all the way. If you don’t follow this procedure, you risk this happening: It really is more of an issue at higher temps, but it is good practice to get in the habit of burping the grill every time you open it.
  13. Go by your local Walmart and pick up a charcoal chimney and a wood grill scraper. https://www.walmart.com/ip/Weber-Rapidfire-Chimney-Starter/7983603 https://www.walmart.com/ip/Great-Scrape-Woody-Paddle-Grill-Scraper/597461006 The chimney will be quite helpful when you want to get a hot fire going quickly and the grill scraper will allow you to clean off your cooking grid safely without any risk of steel wires ending up in your food.
  14. Thanks, they were very good and the coffee rub made a nice change of pace.
  15. Just to keep it all in one thread, here is the recipe for the coffee rub I used: 3 tbs finely ground decaf coffee (I used Gevalia) 3 tbs turbanado sugar 3 tbs granulated garlic 6 tbs Montreal steak seasoning 3 tsp chili powder 1-1/2 tsp salt (optional, depends on how salty you like your meat) Combine well. Makes enough for a 15 pound brisket.
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