slap1914

We currently have a glass top electric. Like any cook you have to keep an eye on how the food is cooking in the pan. Our next upgrade will be to induction.

Congratulations on your purchase. I would also recommend a trial run with the vents. See if you can stabilize the temp at the bbq "standards" 225, 275 and 325 etc. However once you approach grilling temps throw on food on and get the ceramic dirty!

Beautiful knives gentlemen!

I would also recommend a pair of gloves for handling hot grill parts. They will really come in handy!

I have one of the original Anova One. I was looking to add a second machine with the Sansaire Delta. Not that I really need a second one but I love my gadgets...

I picked up a 240 mm gyuto around Christmas. I definitely prefer it over 210 mm.

I lost a couple of $$$ with this news. I backed their new Delta Sous Vide machine on Kickstarter.

Nice Bosco. I have a different set of stones from Jon at JKI but I also copied his sharpening "station" with the Cambro and sink bridge plus stone holder. It works very well and allows me to store everything neatly between sharpening sessions.

My pellet grill gets the nod for cold smoking. I can set the controller only run the grill fan. The amaze tube supplies the all the smoke. Although in the winter I'm sure a kamado would work just fine.

I haven't done too many mods to my Vision. One of my bands snapped so I had to install a replacement. I decided that was a good time to upgrade the gasket. I removed the lid shock and side tables at that time. That was a couple of years ago. I get some smoke from the top vent so it might be time to replace that gasket again.

Walmart needs a better inventory system. I had a similar experience last spring. I went to several Walmarts searching for a OKJ Bandera smoker that was on clearance.

A couple of thoughts. I don't know your bbq background but offsets have a learning curve. You may be setting yourself up for a rough cook day if you're buying an offset cooker on Weds to do a big cook on Friday. That doesn't leave much time to learn the cooker. I started out with a 22 inch kettle and a Pit Barrel Cooker. I fed a lot of folks with that combo. In your situation I would cook the ribs in the barrel and the sides on the AKORN. The PBC can cook eight racks of ribs at a time. That said, it doesn't appear that you have time to order a PBC. Another option on such short notice might be a vertical propane smoker. With a cheap cast iron skillet and some wood chunks these can cook up some decent bbq. Walmart had closeout deals on some of the Masterbuilt smokers.

First thing...NEVER add water to a hot ceramic kamado. You can damage the cooker. I'm not familar with Nunyabiz's tutorial, however I only run the bottom vent wide open when I'm cooking for max temps to sear steaks. For smoking temperature cooks, my bottom vent is usually 1/4 open. I do have a kick ash basket in my Vision. If your're running the stock fire grate you might need to open it a tad more.

1. Pitt Barrel Cooker PBC might be the best starter smoker. It's easy to use and cooks from great food. 2. Old country Pecos I don't have one, but from what I've read on different forums this is one of the better, low priced, off set smokers. All welded design with decent steel. 3. Pit Boss Copperhead The new vertical smoker from pit boss. Double wall insulation with a 40 lb hopper. There are 3 different sizes available. I've been inspecting the floor model at my local Walmart. I've been happy with my pit boss 700 grill. I'm considering buying a Copperhead to go along with it.

The problem with most lower priced drip coffee makes is that they don't heat the water to the proper temperature. My weekday cups are either pour over or french press. I have an electric siphon maker that I'll use when I have time on the weekend. I guess it's good that we have an electric range. If I had a gas range I would definitely order one of these percolators. The wife would not be blessed with another coffee "gadget" in the house.