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nblair

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About nblair

  • Birthday 01/01/1970

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  1. I just picked up a Kick Ash Basket for my Vision Classic B (the 2014 model) and noticed the description said that it also fit the Pit Boss 24". Does that mean that the firebox is the same on these two even though the top grate is a bit wider on the PB? Would a CGS Vision woo ring fit right on the Pit Boss no problem? That would make the Pit Boss deflector an easy project from there. Sent from my iPhone using Tapatalk
  2. This is what I think got me. I do have a 14" deflector sitting on a CGS Woo Ring. I do have a half 15" cordierite stone, I may purchase another half 15" just to see what that leaves me in there or try the rib stone you mentioned... Hmm, I always assumed that if you moved the meat too far up off the deflector it would almost negate the deflector altogether. The heat would rush around the area closer to the deflector (but still a few inches up) and then reconvene at the top of the dome. Do you move out your food about 5-7 inches off the felt when you do a low and slow cook? May need to try that. Sent from my iPhone using Tapatalk
  3. Hey, all! I have a Vision Classic B I picked up from Sam's on clearance way back in the fall of 2014. I'm just now noticing that when I do some low and slow cooks, one side of the meat seems to get more done/drier than the other side... It is whichever side the fire was burning on. Does anyone else experience this? I'm thinking I may need a larger deflector. It is 14" currently... Sent from my iPhone using Tapatalk
  4. Haha well said!! For whatever reason I always thought the stall was more around 150-170. If it does indeed hit around 190 that would explain why I'm consistently dumbfounded...I probably should have figured that out sooner... Sent from my iPhone using Tapatalk
  5. Thanks! Will try to go that route next time. My top vent was only open .5, so that's why I did the bottom this time. Sent from my iPhone using Tapatalk
  6. Yeah, if it was at 190 at the time I would have definitely rode it out. I made the adjustment when the brisket was at about 172, though. Below are some notes I jotted down throughout the day of the internal temp of the brisket and some intervals of the kamado temp too. Brisket went on at 8:40am with an internal temp of 38 degrees 147 degrees at 11:10am after 2.5 hours 151 degrees at 11:20am kamado staying at 246 for about an hour 156 degrees at 11:55am 160 degrees at 12:15pm 165 degrees at 1:00pm 169 degrees at 1:38pm 171 degrees at 1:52pm 172 degrees at 2:01pm kamado staying at 264 for about an hour (SLIGHTLY CLOSE BOTTOM VENT) 174 degrees at 2:17pm 176 degrees at 2:26pm 178 degrees at 2:41pm 180 degrees at 2:54pm kamado at 257 degrees 183 degrees at 3:20pm kamado at 252 degrees 185 degrees at 3:26pm kamado at 250 degrees 187 degrees at 3:44pm kamado at 248 degrees 189 degrees at 4:03 pm kamado at 241 degrees 189 degrees at 4:40pm kamado at 232 degrees Sent from my iPhone using Tapatalk
  7. I did finish the brisket in the oven to bring it home from 190. On a side note, it was heavenly. Better than 98% of the restaurant briskets I've ever had. Just looking for tips on me chasing temps...[emoji5] Sent from my iPhone using Tapatalk
  8. Ok, quick update after holding at 246 degrees for an hour plus, the temperature crept up to 264 over a period of about 2.5 hours and held there for about an hour or so. I thought the 264 was a little high so I adjusted the bottom vent slightly, and 2.5 hours later it was down to 232 and continuing to drop. At that point the brisket temp was at 190 and hadn't increased in over an hour... If you guys were me, how high would you have let the temp get in the smoker before trying to get it down? Would you have never adjusted the vents and just let it ride out? Sent from my iPhone using Tapatalk
  9. Thanks! I just didn't know if maybe since the kamado holds heat so well it takes a while to show that the fire is out or something like that. If the fire does go out how long do you typically see it hold before decreasing? I feel like there are times where I've been holding at about 230 degrees and the meat doesn't seem to want to go above 190 or so. It takes several hours to get to 200-205 from there. I believe that's usually past the stall. That's usually when I worry that maybe it's extinguished the fire... Sent from my iPhone using Tapatalk
  10. Hey, all! Quick question. I can get my temperature to hold steady on my Vision Classic B, no problem. However, sometimes I feel like once it settles in there isn't any smoke. As a matter of fact, I worry the fire has gone out. If the fire has gone out, how long do you all see the temperature hold for before decreasing? (It's been holding for steady for about an hour at 246). Should I worry if it's holding but there isn't any smoke of any kind coming out of the top vent? Help put my mind at ease or help edumacate me a bit... Sent from my iPhone using Tapatalk
  11. My only question is - did you smoke them after the fact? I did some smoked chicken and biscuits last week on the Vision and it was incredible. Do you mind me asking how you did the broth/gravy/chicken under the dumplings?
  12. I bought my Maverick and had buyers remorse shortly thereafter because I didn't see the iGrill2 as an option. I'd much prefer to have my thermometer on my phone rather than carrying around another device with me.
  13. Thanks for the congrats, guys. I don't see why not. As long as you have an outlet nearby. It's connected to the network via wifi.
  14. Haha thanks! We are excited/terrified and hoping all goes well.
  15. Did my first brisket on the Vision this past Saturday and had to run out for an hour or so. I wanted to make sure I could keep an eye on the temp so I did some brainstorming. Baby #1 is on the way and I have been experimenting with using an IP Camera as a baby monitor (save the warnings about security and random people logging in - the people that happened to were using no password protection). So I did this little hack. Worked well to check while I was gone.
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