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keeperovdeflame

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keeperovdeflame last won the day on May 4

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About keeperovdeflame

Profile Information

  • Gender
    Male
  • Location:
    Prescott, AZ
  • Interests
    Following Jesus, spending time with my wife and family, cooking, fishing, and hunting and generally enjoying nature in Northern Az. Loving life and trying to see more daisy flowers rather than roots.
  • Grill
    Big Green Egg

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  1. The new Regulator seems to have a finner fit and finish than my original Dasiy Wheel. I really like my SmokeWare cap, but like you say it gums up constantly, After countless cleanings mine does not look bright and shiny any more.
  2. I haven't done an in-depth analysis like yours, but after using all three caps myself, I totally agree with your conclusion. In fact, I thought I would probably ditch my daisy wheel and my smoke ware caps, because I really can't see myself using anything else but the regulator from here on. Works great on every type cook I have used it on. The price is steep, but It's made by BGE, who is not known for pricing their gear reasonably, so what did we really expect. It is, however,IMO worth the exorbitant cost and does it's job very well. I especially like the way it allows me to control a high heat pizza cook, it produces plenty of heat in a consistent range and prevents my Egg from going nuclear.
  3. Yup, everything on Jacks list and several more options will work to light your charcoal, however, what you are going to cook and how you are going to cook it, is the major definer of what type and size of fire you need to build and how you need to start that fire. I can easily dump one or ever multiple chimney starters full of glowing coals into my egg an get a roaring super hot high heat fire quickly. That is great for cooking pizza or steaks, however if I want to do a low and slow at say 250 or even roast a spatchcocked chicken at between 375 and 425 using chimneys full of hot coals will make a much bigger and hotter fire than I really need. I like to use tumbleweed starters, they light easily, are natural, and won't contaminate your ceramics with a petroleum / chemical smell and resulting taste, as Jack warns against. if I am cooking pizza I use three tumbleweeds in a line across the middle of my lump pile. Light all three with wide open vents and you are at 550 to 650 before you know it. (just a quick tip should you want to cook pizza, once you dome temp shows 550-650 that is not an indication that your ready to put on a pie. Use an infra red laser thermometer and measure your stone temp. You want your stone temp to register between 550--650. It will take a bit more time once the dome thermometer shows adequate temps for your ceramic component to heat sinc.) If I am cooking pretty much anything else I light only one tumbleweed in the center of a full load of lump and let the fire develop slowly over the course of 45 min to an hour. Listen to music, have a beer, watch the smoke curl and enjoy the Zen of Kamado Cooking. Letting your fire develop slowly makes for stable temps, and reduces the chance for you to over shoot your target temp. Happy Cooking
  4. Hopefully you registered your grill when you got it and Vision has digital records of that. Another way to get evidence of purchase is to contact your credit card company for a copy of the transaction given you used a credit card.
  5. Welcome, Myrtille, glad to have you and your Vision with us. I don't have a true answer for your question, but I do know that the Visions and KJ's differ in the shape and tapper of their kettles and domes. The KJ has a shorter more stocky profile, while the Vision is a bit taller and more narrow. The Vision is actually much more like a BGE in terms of kettle and dome shape. I cook on a large BGE and use a Vision AR Spider Rack made to fit my old Vision Pro C by Ceramic Grill Store, the Vision gear fits my BGE perfectly. As I remember from cooking on a Vision the fire box is one piece without a fire ring and comes up almost even with the felt, I am thinking but don't know for sure, that the KJ fire box is significantly shorter and possibly wider. If I had your issue I would just call Vision, send them photos of my cracked fire box, and request a new Vision fire box.
  6. Beautiful, Sitting down to that for lunch would make me smile. Fine Job.
  7. Welcome J.Nerdy, glad to have you and your soon to be purchased Big Joe. From what I have seen on our forum and from the KJ Road Show that passes though our Cost Co, the prices are more competitive than most. My town does not have a butcher shop so a membership at Cost Co gives me access to higher quality and more diverse meat selections than my local markets as I buy whole rib eye and bone in pork roasts.
  8. Fine cook, great video, John. Your butter poached Tri Tip is on my list of things to cook. Thanks for the post and video.
  9. 350 indirect. Slatherd in whole grain or brown mustard, liberally dusted with a rub of minced garlic, fresh rosemary, thyme, juniper berry, sage, coarse kosher salt and cracked black pepper. A PR cook is one of the easiest you will ever do. Start with good meat. My access to quality meat is limited where I live. The best I have found is to purchase a whole prime 8 bone or boneless rib eye roast from CostCo. On the day you cook, cut the whole PR into the size roast you want to cook and tie up the roast with butchers twine to make it a compact package. For Christmas dinner every year I use a bone in or boneless 4 to 5 bone roast and then cut the rest into individual steaks or small roasts. Apply mustard and rub the roast you want to cook and let it sit out until it comes to room temp. Load up your kamado with a full load of lump, I like to light only one tumble weed starter in the center top of my lump and let my fire develop slowly to 350 over the course of an hour. . I hang a 14" ceramic stone on a spider beneath my main grate. I use a heavy custom 1/2" bar and space grate. I use a ThermoWorks Smoke and set one probe deep into the middle of the roast and the other at grate level, being careful not to let the probe come in contact with the roast. When your kamado is up to heat soaked temp, simply place your PR in the middle of your grate, I add one nice size chunk of pecan tightly wrapped aluminum foil with two small holes poked in it when I put the meat on. Now just connect the probes, and close the lid. Other than listening to music and sipping a beer while you watch the smoke curl up, your cook is pretty much done. I do not sear my PR because I think it unnecessary, the crust you see on my roast forms naturally during the cook at 350 dgs. How long it takes depends on the size of the roast and it's IT when you put it on. In addition the weather is also a factor in how long it will take to get your PR roast to temp. I cook a PR at Christmass and often have snow on the deck and temps in the high 20's and low 30"s, I have not experienced issues with cold but wind is definitely a factor. I try to turn my kamado cart so my bottom vent is shielded from direct wind. I pull my PR when the center IT gets to between 115 - 120 dgs and then let it rest for 1/2 and hour while tented or in a clean cooler with the lid shut. Start checking it when the IT gets up around 100 dg. A five bone roast cooked at 350, in my experience, has a cooking time of 3 to 3 1/2 hours , However, every cook is a bit different and it is not uncommon for your roast to cook a little quicker or most likely take a bit longer. I like to slice mine by hand with a sharp chefs knife. IMG_0239.mov
  10. The lava stone is a different animal than a fine finished ceramic stone, due to it's grainy and pitted surface. It is kinda like getting a grease stain on your cement driveway, the oil penetrates into the large pores of the concrete, and when you try to clean it you wipe or scrub off the surface but still see the stain that penetrates. fine finished ceramic has smaller pores and comes pretty clean, as you can see. However at 650 degs, where I cook pizza, only the bottom stone side facing down comes out really white on the face and sides. Same thing happens to your fire box during a pizza cook. In this pic you can see the inside of my fire ring is pretty white and my fire box beneath the lump looks the same.
  11. Easiest and tastiest solution is to just cook pizza after a low and slow or once a week, like I do. Rotate your dirtiest stone to the the bottom of your pizza setup with the dirtiest side facing down. Cook a couple of pies and your stone is pretty close to Snow White. This is my Pizza set up The Pizza stone was my dirtiest stone and on the bottom during my last pizza cook If you cook pizza regularly and rotate your stones in the manner I describe you will always have at least one clean stone, and become good at making dough and cooking pizza. Can't beat that deal in my book
  12. Very true, To accomplish tasks such as wrapping or anything else that takes more than just a couple of seconds, the best practice is to remove what your cooking, shut the lid, wrap it, and then open the lid for just a few seconds to replace it, and then immediately shut the lid.
  13. Even though after purchasing a used BGE or being gifted one, you will not be eligible for the "Original Owner Warranty"; it is important to remember that for any new ceramic parts you purchase from BGE, you will be the (OO) and eligible for a lifetime or limited warranty on the specific parts you purchase. So while you may have to purchase a new fire box, it will be the only one you need to purchase. Same thing goes for all the major ceramic components. Stones, platesetters and other accessory ceramics have limited warrantees and not life time coverage. A good used BGE is a good purchase in my book.
  14. Hey Opie, welcome to both you and your Weber Summit. I cook on gas for convenience and speed, but absolutely nothing beats hardwood charcoal for both taste and aroma. Been to Seattle, and envy your access to great veggies, seafood. I am sure Seattle will also provide you with a class act butcher shop. Enjoy your newish grill and the forum conversation as well.
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