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dasabonis

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  • Gender
    Male
  • Location:
    Windsor, ON
  • Grill
    Vision

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  1. Hello All, I currently have a Vision Classic, but am ready to step my game up with a larger Kamado. If anyone in Ontario, Canada or Michigan is looking to sell their XL BGE or Big Joe, please let me know!! Thanks!
  2. Thanks! Yes I cut the squid in large pieces so it sat on the grid comfortably.
  3. I made myself a little seafood feast this weekend, and thought I'd share the recipe: Shrimp Squid Branzino (seabass) Bay scallops Marinated all of this in olive oil, lemon juice, Italian parsley, garlic, thyme, and mint. Seared it at about 550 for 2-3 mind per side and it was fantastic!!
  4. I burned up my felt gaskets and Vision offered to replace them for free or charge me ~$19 (delivered) to upgrade to nomex. I don't think you are going to find a nomex gasket anywhere else for that price. On Sunday and last night I did pizza cooks with the dome temperature pinned and all was well. I am very happy I opted to upgrade. Plus I believe the Vision gaskets need to be thicker than the ones on some other kamados. When you get them through Vision at least you know you are getting the right size. On another topic - is there a consensus here as to whether you need a deflector and a stone for pizza? I use a very thick pizza stone on the top rack of my Vision but I don't use a deflector. It seems like I get hotter temperatures that way. Am I missing something? Don't know if deflector + stone is necessary if you have 1 thick stone. If you keep the thick stone high above the heat source, and have a similar temperature between cooking surface and dome temp, you should be good to go. If you are using a thin stone, close to the fire, then the cooking surface will be way hotter than dome temp - resulting in a burnt crust. My biggest piece of advice for anyone cooking pizza, would be to invest in an infrared thermometer. Stone temp VS dome temp is the biggest factor for successful cooks. If one is hotter than the other, than you will have a burnt or uncooked crust.
  5. If your top isnt cooking, perhaps the setup was too low in the grill. I think the key here is to get your cookong surface as high as possible.
  6. Sounds like nomex gaskets are the solution. Im gonna call vision tomorrow and make sure that's what they send. Thanks everyone!
  7. Thanks everyone. The only downside I had to my cook is that my felt seals burned!! I contacted Vision and they are sending me new ones for free. Their customer support is unreal. Does anyone have some advice for preventing the seals from burning during high temp cooks?
  8. OK, so I have learned an abundance of wealth from this forum, and for that I am very grateful. Here is my contribution: I have been trying various setups for cooking pizza on my Vision Classic, and I think I have finally found the secret. In the past, I have been having the same issues that many of you have possibly had - toppings cooking before crust id finished, crust burning before toppings are cooked, etc. Here is my setup that worked perfectly for me. 1) Using the Kamado Joe Heat Deflector Rack, place the heat deflector stone on the top section 2) Place a cooking grate directly above the heat deflector stone (it will sit approximately 10-20mm above heat deflector stone) 3) Place your pizza stone on the cooking grate See Setup and Setup2 There should now be about 30-40mm between your heat deflector and your pizza stone, and a grate in between. I have been doing a lot of research on the setup, and the theory here is that by having a small gap between the 2 stones, not a lot of air, and therefore heat, can get in between. If there was a large gap between the 2 stones, the cooking stone will get too hot and burn your crust. If you do not have the Kamado Joe heat deflector setup, I imagine that you can do a similar set up, by placing a heat deflector, then cooking grate on top of that, and a pizza stone on top of that. This will give you a similar 'small gap' effect. I totally removed the top air vent, and opened the bottom vent fully. After 15 mins, I was at about 650 degrees. With an infrared thermometer, I measured my cooking surface at 500 degrees. I threw on my first pizza and.... well, you to tell me how it looks. In about 4 -5 mins, the pizza was done. My wife and I absolutely loved the results. I was recently in the Amalfi coast of Italy for vacation (the region where Pizza Margherita originated) and honestly, I didn't notice much of a difference between mine and theirs! The best part about this setup, is that if you place one pizza on after another, the cooking surface stays relatively the same temperature. I verified the temp of the cooking stone before I placed each pizza on, and it always stayed around 500-550 degrees. We did 6 pizzas and they weer very consistently done. This is because when you place on a room temperature pizza, it brings the stone temp down to desired temps, and prevents it from overheating. This is typically an issue since the heat comes from the bottom. Anyways, I will be using this set up from now on, I hope this post helps those of you who are having trouble cooking pizza on your Kamado. Buon Appetito!
  9. Hello from Windsor Canada. Just got a kamado and love it. Best ribs ever!
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