BBQ Bob

I'm fortunate enough to have a fairly local miller who still uses the water wheel to power his mill and uses all local organic grains for his flours. The flavor is out of this world, but I buy in small quantities, no preservatives means a short shelf life so I keep it in the refrigerator until the night before baking. Use fresh when every possible, it's worth the effort.

Right up front, no pics. I was so happy with the results of my cook that I couldn't wait to get in carve this up and give it go. Maybe next time. Spatchcocked the chicken, rubbed with a home made rub of salt, pepper, paprika, onion & garlic powder, celery salt and put in the fridge to dry the skin. Bird went on for about 45 minutes around 225 to give her some smoke (and I still have a little trouble getting up to 300-325 anyway so thought I use it to my advantage), than on up to 350 to an internal of 165. Removed and rested for about 10minutes, just couldn't wait any longer. It was super tender, great flavor, juicy and super easy to make on the Vision. Only disappointment was the skin could have been a little crispier. A baked potato for me, sweet potato for the CFO, along with a tossed salad and warm popovers. Oh yea, a nice white wine to wash it all down. Super pleased with this cook. Can't wait to try some bread on it this weekend.

Understand Prowe, we lived in upstate NY for many years, we know what winter really is. 130+ inches of snow was our average with ice on the lake 8-10 inches thick by spring. Thanks for the information from all and happy holidays

I'm new to ceramic gilling after having my Akorn for so many years. As the colder weather approaches is there anything I need to do differently when I use my Vision?? The Akorn was no issue being metal, but the ceramic construction makes me wonder if I need to start a smaller fire to "pre warm" it, or do something different to prevent damage to the grill. Hopefully I'll be able to grill all winter long with the Vision like I did with the Akorn. (Although winter is a funny term. Winter in NC is much different than winter in upstate NY). Hope y'all had a wonderful Thanksgiving, and looking forward to the Christmas cook!

Nice looking bake John, happy Thanksgiving !!

Once again I get going on the Kamado, something comes up to distract me, and I make another poor meal ! Fired up the new Vision, got her rock steady at 225 and put on the chuck roast to smoke. Hit 165 internal, took off to rest, wrapped in foil and went back to work on my other project. Completely forgot to put it back on to go to 190, instead when time to eat: sliced, sauced, warmed and served. TOUGH as shoe leather. Taste was outstanding so mini cubed and all ate it, but not what I was looking to make. Good News- Vision held temp no issue and I learned some of my settings for the top and bottom vent. Bad News- another new recipe that was not too good because I failed to follow directions and allowed myself to be distracted. One of these days I'm going to try doing one thing at a time and hopefully make better meats. Good thing I'm not in the restaurant business, I'd be closing the doors before the end of the first week. Question for you Vision folks, about how long to get her to 200/225 on a cool day (55F), no wind, lump charcoal and one starter cube? It seemed to take a little longer than I expected, and longer than the Akorn used to? But once there, she held steady with no fuse or toying. So far I'm very please with the Vision performance.

Tonight it's Halupkies (Golumpkies for the Poles, Stuffed Cabbage for the rest), along with Haluski (fried cabbage, onions and home made noodles) along with home made bread, sour bean soup and some craft beer. Looking forward to it all, except may have to sleep with a window open tonight, LOL. Honoring my wifes' heritage, and a rainy day activity with friends. Should be a good time. I'll try to get pics when the table is set, but make no promises.

+1, could not agree more, that is why I drive a Chevy and cook on a Vision. But, I'm a happy camper and that is all that is really important. Thanks for all of the evauls you've done over the years. You are the main reason I tried an Akorn, and when it rusted out went to a ceramic. Keep up the good work.

Nice sharpening system, but a little out of my price range. I'll be interested to see if you feel it is worth the money?

When I lived in Upstate NY and had my Akorn, when the snow started I pushed her into the garage to extend the life, like Blusmoke, but wheeled her out into the driveway to cook a couple of times a week. The next morning, back into the garage, sort of like the car, used all winter but not abused. 120 inches of snow per winter is no reason to keep your grill in the garage all the time!!

Brine the bird before cooking, that's one of their methods to get a moist, tender bird every time. But, they use some chemicals in their brine that I don't care for. Oh ya, low and slow doesn't hurt either with a good rub inside and out.

Sorry Yankee, when we were there yesterday, friday, they had none left. In fact only 1 badly handled floor kettle charcoaler on the floor. At that price I knew they would go fast so I grabbed it before wife even left the produce section.

I love the entire Vision experience, charcoal and gas. So far charcoal has the advantage, but gas has saved my butt when running late. Really enjoy the Vision experience.

Got mine at the Sams in Jacksonville , NC for $249. Could not wait to get to the check out to be sure they had them in stock, they did, could not be happier.!!

I'm new to Vision so a little help is appreciated. Picked her up @ Sams the other day for $249 to replace my tired/worn out Akorn. It's a B series diamond cut black. Decided to add the lava stone and the gas insert since it was such a good deal and they too were on end of season clearance as was the grill. Mistake #1= Lava stone and holder is included in the gas insert package. I did not realize that, so will return one, not a big deal Mistake #2= Thinking the Vision was so similar to the Akorn I'd have no learning curve. Put on some burgers and dogs for a small get together to break in the V and proceeded to burn the first batch to a crisp. Even the dog walked away from them, next batches were better, but it is a very different grill. Observation= Did 2 test "smokes" to check for leaks and get the feel for damper setting/temperature results. Inside is now charged and smoked. When I did a small test cook with the gas insert, the meat picked up the smokey flavor from inside the V almost as if it were a normal charcoal cook, not quite as strong, but still very nice. I truly feel that for the late weekday cooks the gas will be my go to, and with weekend smokes the residual flavor might carry me through the week when time is short. I'll keep y'all posted. Any suggestions for a newbie are appreciated. This thing is a beast compared to my Akorn.