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About Tarheel

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  • Gender
  • Location:
    Richmond, VA
  • Interests
    Cycling, racquetball, cooking on the kamado, cooking in general.
  • Grill

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  1. Yep, my gasser was gone from the premises within a few months of Kamado acquisition! Chops look great!
  2. Thanks for posting. As others have said how it tastes matters way more than how it looks. I like your idea of using the balsamic vinegar, I think I'll give that a try too.
  3. Looks outstanding! Making me hungry...
  4. Yep, smoked meatloaf is one of my favorites. Tasted twice as good as oven cooked. Try John's recipe sometime, it's a favorite of mine.
  5. Cooking for a crowd is something I usually botch, but here are my suggestions based on those botches! I would build the fire across the entire diameter of the big joe, and bring it to 400 degrees with lid closed. As you begin cooking you'll be opening and closing the lid frequently and all that oxygen will drive your temps even higher. I would not use heat deflectors. Lid closed except for when you're flipping the burgers, putting on cheese, etc. If you leave the lid open the fire will get away from you. Cheese usually melts in 60-90 seconds under these conditions for me with the lid closed. Be glad you don't have a griddle, if you tried to cook that many smash burgers the amount of fat rendered would be unbelievable and would make cooking very difficult IMO. However, if you have grill grates you could use the flat side as a griddle and the slots would take care of the grease build up. I hope this helps and good luck with the cook!
  6. I agree, KJ is very neutral tasting to my palette. RO is the brand that has a distinct taste in my opinion, not bad necessarily, but I can pick it out.
  7. I'm jealous of your man cave party deck. Very nice!
  8. Kiln shelves work well, and are available in various sizes, full rounds and half rounds. https://www.euclids.com/index.php?cat_id=152
  9. I would try rigging up something similar to the Vision bracket they sell with the Vision lava stone. You wouldn't need it to stretch all the way across the grill like the Vision bracket, but just come out far enough to catch the edge of the stone. Failing that, it looks like Vision sells the stone & bracket for your model online for only $24.99. You could just buy that, use it until the stone breaks or gets gunked up, and then replace the stone while continuing to use the bracket. At the same time you could buy a half round stone from Euclids and use that for those times when you're doing a two zone cook (steaks, etc.). The half round will work with the Vision bracket. In my cooking i probably use a half round by itself more than I use my two half rounds together.
  10. Kiln shelves work well: https://www.euclids.com/index.php?cat_id=152
  11. You might find something here: https://www.euclids.com/index.php?cat_id=152 I don't care for the Vision lava stone as its porous surface collects fat drippings, it also breaks easily.
  12. I would watch the videos on the Vision web site for tips on starting out. The Kamado Joe site has a lot of good recipe videos.
  13. No need, they will come out great without.
  14. I have a Vision Classic B with a Kick Ash basket, and use an electric starter all the time. Just work it down into the charcoal and turn it on. You can determine where the fire starts by your placement of the electric starter. For example, if I'm doing a two zone cook I'll put the starter down in the charcoal on the direct side of the basket, leaving the charcoal under the half moon diverter unlit. I like the electric starter because it's probably the most inexpensive way to start your coals, and very easy. Just be sure you have a safe place to put it when you pull it out.
  15. I ate chopped pork at a BBQ place in NC last night and it was incredibly bland, no smoke taste at all. Forces you to douse it with tons of sauce. Hush puppies were good though. But I'm like most here, when I eat out (which is seldom) I order entrees I don't cook at home myself. I've yet to eat BBQ, steak, pizza etc. out that's better than what I can cook myself. Well, very seldom anyway.
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