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keeperovdeflame

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Everything posted by keeperovdeflame

  1. 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.
  2. 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.
  3. Beautiful, Sitting down to that for lunch would make me smile. Fine Job.
  4. 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.
  5. Fine cook, great video, John. Your butter poached Tri Tip is on my list of things to cook. Thanks for the post and video.
  6. 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
  7. 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.
  8. 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
  9. 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.
  10. 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.
  11. 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.
  12. Sounds like you got the appetizer course down, just keep adding to it, and you got dinner. Any cook on a kamado is a good cook.
  13. Congratulations on your new Joe, glad to have you both with us. Enjoy your entry into Kamado Cooking and the forum conversations as well.
  14. Welcome, glad to have you lurking or as a member. Kamados are truly amazing cooking devices and are, in truth, much more than just a BBQ or a Smoker. Think of a kamado as a charcoal fired out door oven capable of cooking anything you can think of. It can grill, low and slow, and bake; and the food that comes off it is so good, you will wonder what took you so long to buy one.
  15. Welcome, Fishinut, but of course you can't possibly be saying fishin is nutty, I am thinking, it's one of the sanest things I do Anyway, glad to have both you and your new Big Joe with us. That is a very fine and capable grill. Enjoy your entry into Kamado Cooking and the forum conversation as well.
  16. Wowser, those steaks look exactly like what every steak eater dreams of seeing on the plate in front of them. Fine cook, just plain excellent. Looks like your Joe is starting to pay you back for it's purchase
  17. Well that wins the Mom of the year award for sure. Enticing your Kido's to eat their veggies with pulled pork Sammies. Excellent technique
  18. Welcome, glad to have you and your soon to be arriving Joe. That is a fine grill. In truth any kamado can cook like crazy but a nice new KJ just enhance the experience with it's quality and style. Enjoy your new grill and the forum conversation.
  19. Welcome Rob, glad to have you and your new Vision with us. I learned to Kamado cook on a Vision Pro C which is pretty much identical to your S, with the exception of the shape of the ash drawer assembly. That is a fine grill and with the propane attachment you have the best of both worlds. To answer your question, IMO, grilling requires both hot and cooler warm spots on your grill grate. To accomplish this I hang a 1/2 deflector stone on a rack below my main grate. This makes a two zone cooking environment as one half of your grate provides indirect heat above a deflector, while the other side of your grate is exposed to direct heat above the open coals. I prefer my steaks cooked over charcoal, but if you want to use propane this technique will work as well, or you could just turn the fire down, bring the steak up to temp, and the turn the fire up to finish it. Here is a pic of a steak cook; the steak is above the deflector and the pan of mushrooms is directly over the coals. I let the steak sit above the deflector until the IT gets to 110 Then just slide it to the other side of the grate directly above the coals to finish. If you do it correctly it turns out like this every thime Happy cooking, enjoy your new grill and the forum conversation as well.
  20. Yeah, I am really liking it as well. Very easy to control temps. I cooked pizza last night and held 650 while I made the pies. I taught my wife which way to push the dial like lid when the temp rose or fell. When I finished making the pies my egg was sitting at 650 and my wife, smiling, said Well, what did you expect" Very cool piece of gear in my book. That silicone tab / button on the cap is really a nice touch. The pies came out great, as well.
  21. I use it two ways. The actual hook end easily slides through the mass of flour and mixes it wll, and the pointy end easily digs any clumps of flour out of the corners of my dough tub. I loose a very minimal amount of dough stuck to my hands and the tub using this hook. Actually thought about this because I am making dough right now for pizza tomorrow.
  22. When I started using Ken Forkish Pizza Dough recipes, as he recommends, I went from using a stand mixer to hand mixing my dough. I like hand mixing, and also like the way his dough works. However, that initial mix with dry flour and water just puts a bunch of sticky dough clumps on my hands that is basically unreclaimable. I mentioned this to my wife, who got me this manual dough hook from King Arthur. I only use is for that initial combination of flour and water and it seems to work great. Combines the flour and water quite well with out overworking the resulting dough and keeps my hands clean for the next steps. .
  23. Yeah, the whole idea is to keep your fire small so your temps stay low. The lump load in my Egg was actually for Pizza but then I use the same process and a full load no matter what I am cooking. When it comes to smoking I am a less is more guy, so I don't use a lot of wood. I generally only scatter 3 or 4 smallish chunks in my lump. I use mostly mild woods, like Pecan, Peach, Apple, Cherry and Alder for fish.
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