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Posts posted by keeperovdeflame

  1. I learned to kamado cook on a Vision Pro C and cooked on I for almost 3 years. Great grill never any real issues, what little I had to deal with was gasket replacement, and a faulty thermometer which Vision customer service took care of no sweat. I found the grill very capable, and.  dependable. I did several cooks a week usually including a high heat pizza cook. The Vision always preformed. Eventually I got so into Kamado Cooking that I wanted a traditional vent set up and got a BGE. Nothing at all wrong with the Vision, I just wanted a traditional set up.  I gave my Vision Pro C to the guy who brought out and set up my BGE (he had a young family 3 kids and probably could never afford a ceramic grill at this point in his life, but he sold them and set them up). He still cooks on my old Vision probably 3 times a week and cooks a lot of pizza for his kids, I talk with him all the time. . No issues for him either. The old Vision has been worked pretty darn hard and just keeps chugging. No broken ceramics, no major issues. I second what Jack says. Very capable grill, that is a great value for it's price point. I can't think of anything I could possibly say that would deter anyone from buying one. Wonderful, reasonably priced kamado IMO. If you get one I highly recommend the CGS Vision AR spider combo with the extender. Very versatile set up. 

  2. I use BGE lighter cubes, but they light a bit hard, so I might try something else. When I had a Vision Pro C, I used the electric starter a few times and then it sat on a shelf in my garage until I gave the Vision away to the guy who brought out and set up my current BGE. Where I live in the mountains of Northern Arizona we have extreme wild fire danger and the electric starter or torches just create too many sparks for me. The other thing about the electric starter is that it lights too many coals at one time. I like to start my fire as small as I can and let it build from there. 

  3. 1 hour ago, CentralTexBBQ said:

    How does steak get left over??? Nice cook And, I didn't know that it was possible to sear steak on a kamado... ;-)

    Ahhhhh Grasshopper, very deep and philosophical questions, I see it is learning you seek. A steak can be seared  on a kamado but only by one who knows the way of the fire, and has a true heart. It is a secret of the Shaolin temple monks, and you should taste what they can do with a hunk of Kobe. 

  4. 1 hour ago, bushcraft_joe said:

    Just measured my cast iron cap and it is 24 3/4” around. I don’t know what I need to get, but I feel like cooking in a downpour, like we are suppose to have this Friday and Saturday will be out of the question without something to keep the rain off of the grill vent. Maybe I am wrong?

    I have cooked in light rain without a protective vent cover, but if you get a real downpour it will be a problem. The galvanized roof vents work, I even made one out of tin foil in a pinch. I have also tied a golf umbrella to a chair and used that. Any port in a storm. Good luck. 

  5. Yeah, not the most stylish cap, but does the job. I used one of those when I cooked on a Vision. A bit ugly but pretty efficient. Be nice if they made a Smokeware cap to fit a Vision. They have them for BGE's and KJ's now, maybe they will work one up for a Vision as well.

  6. Welcome Rem Pol, glad to have you with us. Sounds to me like a two zone cooking environment would do the trick for your proposed  mixed bag cook. A two zone cook looks like this



    You can see in the 2nd pic that there is no flame beneath the steak that is gently coming up to temp over a half stone used as a deflector and suspended beneath the main grate. Using this set up you can cook indirect on one side of the grate and directly over the flame on the other. If you need more room you can always use a rack system to suspend more grates above the main grate while retaining the indirect cooking available above the 1/2 stone. Kinda of a best of both worlds kind of set up. You can easily grill shrimp, sausages, veggies, or whatever is your fancy while indirectly smoking some wings and drummy's. Also you will need to time your cook, putting the chicken on first and then probably the sausage, with the shrimp going on last as it cooks the quickest and is the most easy to overcook.  Also, please stop by the introduction section of our forum and let our members know who you are, what you cook on, and such. Happy Cooking. . 

  7. Well, welcome, Sporo, glad to have you and your soon to be purchased Joe with us. Sounds like a complicated problem your dealing with. Maybe a cable lock through the hinge assembly, when your not using it, secured to an immovable object hopefully will help keep it secure. I would also look into an insurance rider on your home or renters policy. Best of luck and happy cooking. 

  8. 1 hour ago, BowersBackyard said:

    I was in the Ceramic Grill store recently and they are very nice carts.  I'm in the market for a BGE and trying to decide if I want to get this or a table.

    I have a small table for my BGE built by a company called Solo you can see it in this pic. It has just one wing on the left side a drawer and a cabinet. The wheels are oversize heavy duty locking casters and roll over outdoor rugs and stuff, quite well. I like the Cuna carts but I am partial to a compact table because of the extra stability that come with the distance between the four wheels. I also like the small size because I cook on a deck, and available space is an issue. 


    I can't find my table on line but this is a pretty interesting  grill table website I found while looking for it.



  9. I have found this to be the best set up for pizza.


    Ceramic Grill Store (CGS) Spider turned with the legs downward


    14" Pizza stone


    Spacers (I use ceramic kiln blocks, but you can use metal nuts or copper elbows as well) I have found the optimum space to be about an inch and 3/4 gap.


    A second 14" pizza stone placed on top of the spaces with an air gap in between the two stones


    In the kamado and ready to cook pies


    Some folks use griddles or baking steels, I even saw one guy use the bottom of a  13" cast iron skillet,  but I have found that nothing produces a nice curst as well as  a ceramic pizza stone  or the fire brick on the floor of a true pizza oven. If you have a lava stone that came with your vision, I would use that on the bottom as the deflector and then get a true pizza stone to set on top of the spacers. ( however, if you can get two pizza stones, all the better).   I ran this very same setup in my first kamado, a Vision Pro C. In fact the spider I use in my Egg was the one I used in my Vision. A large BGE and a Vision B or Pro model are almost identical in size and dome tapper. Also, an important tip, for pizza success,  is to watch your  stone temp rather than dome temp alone. I cook my pies between 550 and 650 stone temp (the recommended temp for my dough recipe) I use a thermoworks laser probe thermometer to measure stone temp. I remove the top vent cap and shoot the laser down onto the stone through the vent. I use Ken Forkish's 24 to 48 hr 70% hydration dough recipe (Ken Forkish "Elements of Pizza") Combined with a proper stone temp, as above, I think I am making some of the best pies I ever have. if you get two pizza stones you can always put the dirtiest stone with the dirty side down in the deflector position. Anywhere between 550 and 650 will be hot enough to put a nice clean white finish on your bottom stone. If you rotate the dirty one, you will always have a clean stone for the next pie cook. Happy Cooking, and Hope this Helps/



  10. 1 hour ago, DrunkenMeatFist said:


    So in addition to not reading the book, you also did read the OP where it says that he was very complimentary towards kamados? I also don't know where I judged anyone for cooking on a kamado especially since I cook on one all the time. I disagree that his statement in the book on steak really has much to do with the smoker he is coming out with. Now if there was a special edition Franklin PK Grill it would be a different story. 


    25 minutes ago, King19 said:

    Must be nice to know everything 


    You must be the belle of the ball



    Ok fella's, lets keep it positive and focused on cooking.

  11. I finished off the ####aki mushrooms,  pulled them, and tented them with foil. I then concentrated on the steak bringing it up to 100 It on the indirect side of the grate.


    I tried to keep the grill temp below 300 on that side of the grate where my probe was. 


    When I got the steaks IT to 100, I opened the vents and let the temp climb



    right in the middle of my cook about 15 deer came onto the property. My wife was cracking up because these deer went right to where I had planted wild flowers in this nice little drainage then catches afternoon light. 



    Went to CostCo this morning, while waiting for the Masters to come on the tube. Bought a couple big salmon filets and a whole Prime Rib Eye, that I cut into steaks of various sizes. All except one were vac sealed and tucked into the freezer. One nice little hunk of meat was reserved for dinner.   I set my Egg up for two zone cooking using a spider and a 14" half stone under the grate on one side of the grill. I used my heavy duty custom grate by Michael 1/2 inch rods with 1/2 inch spaces in-between. Sears very well. I loaded the egg with some Royal Oak. and waited paitently for it to come up to temp.

    Me waiting patiently






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