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Keith B

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  • Gender
    Male
  • Location:
    Midlothian VA
  • Interests
    Smoking meat and brewing beer.
  • Grill
    Komodo Kamado

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  1. My lovely wife got me a Joetisserie for Christmas. These are the first two spins on it. The first was a tri-tip which turned out amazing. It was cooked to 125 IT with pecan wood. The second was a pair of small pork loins. She thought that she had picked up a larger loin but when I opened the package it contained two small loins. It was cooked to 150 IT with guava wood. The pork loin was the best that I have made by far.
  2. I did two 9 lb prime ribs this past Saturday for my company Christmas party. I cut the bones off and seasoned them just like the prime ribs with Dizzy Pig Raising the Steaks rub. I put the ribs in with the prime rib and cooked them together. I had to prop the ribs on the back of the roasts in order to get them to fit in my Vision Classic. I cooked at 250 to an internal temp of 130 then wrapped and put them in a cooler while I got the grill up to searing temps. I reverse seared both roasts. I used some peach and pecan wood in my 1 quart smoke pot. There was not a bite left once it was served. The meat got rave reviews and my employees are still talking about it. I kept the ribs for myself to gnaw on and they were great.
  3. Hi Roy, Did you do a test fit with the turkey to see if it would fit on the second tier rack? My concern is that by having the drip pan sitting inside of the pizza pan, you will not get enough insulation from the heat and your drippings are likely to burn. If you can fit the bird on the upper grate then put the drip pan on the lower grate. If you do not have enough room then you may want to ball up some aluminum foil and place it in the lower pan to elevate the drip pan away from the stone. Another option is to place some steel across the lower pan to elevate the drip pan. When I did my big turkey, I had the grate resting on top of the drip pan. I would have preferred to elevate it a little above the drip pan like you describe but it simply would not fit in the Vision. Best of luck and post some pics of the finished product. KB
  4. This is the drip pan I had under the pizza pan 14" SS Drip Pan. Yes, it was just a footer for the pizza pan in order to keep it off of the stone. The drippings did char a little but we got a good couple of cups of drippings to use in the gravy. I added about a quart of water to the pizza pan when I started to so the early drippings wouldn't instantly burn. I did not open to add any additional water. The lower grate sat about an inch above the fire bowl. If you can fit the two tier grate and the turkey, then putting your pan on the first grate would help with the charring. I expected the cook to take much longer but it was done about 3 hours early so I just took the turkey off and tented it with one end open to let out the steam and then pulled the drip pan for the gravy. When I stuck my thermopen into the breast to double check the temperature, juice shot out on my counter. It was extremely moist and still quite warm when carved three hours later.
  5. Hi Roy, I cooked at 350 degrees as measured from the probe from my Maverick. I had two probes, one on the grate and one clipped to the food probe in the breast. The one at the grate level was consistently lower so I set it based on the upper probe. My vent settings were 1 on the top vent and 2.5 on the bottom vent. I also lit three places in the lump. I used the vision stone and the vision bracket because my CGS Woo Ring put the grate up to the felt line which put the 24lb bird against the top of the Vision. I had a small drip pan on the stone and a 16" deep dish pizza pan on top of the smaller pan to elevate if off of the stone a little. The grate sat on top of the pizza pan just above the firebox. The lump I use is Rockwood and I had two chunks of peach (very mild) and one chunk of cherry. The wood pieces were about 2" - 3"" or so. I did not open the grill to baste. I had coated the bird with a butter and herb mixture under the skin and all over the outside (I used the same article from Amazing Ribs that you referred to. Here is a link to the rub I used Simon and Garfunkel Rub). I did brine overnight and I think that was the key to such a moist turkey. We also made our broth on the stove (like BSA said) with the giblets and added the drippings to the gravy once the turkey was done. I was afraid of burning the gravy due to the drip pan sitting just above the stone. This turkey was my first on the Vision and it was also the best that we have ever had. I highly recommend it. Mine was done in just over 4 hours at 350ish. Hope this helps.
  6. We did a 24lb turkey on the Vision Classic B for a Thanksgiving gathering of 25 family members and it turned out great! It cooked in a little over 4 hours which was a lot faster than I expected for a bird this size. It got a nice long 3 hour rest once it was done but turned out amazing. Even after the long rest, the meat was incredibly moist and the family raved about it. I used a butter and herb mixture under the skin and put the remaining mixture on the outside. I had the lower grate sitting on the fire box with the Vision bracket and stone and drip pan under it. The turkey filled up the grill!
  7. I neglected to take any pictures of the previous tri-tip cooks. Just this pic of the last one I did prior to putting it on the smoker. I will plan on taking some of the next one. I did a 17lb packer brisket for Father's Day that I bought at Walmart for about $2.50 lb. I was a little skeptical getting it from wally world but it turned out really good. I didn't notice a discernible difference from an angus brisket that I paid well over $100 from my local butcher, at least not enough difference to warrant spending that kind of money!
  8. For the 4th, I decided to do a stuffed boneless leg of lamb. The stuffing consisted of cream cheese, chopped jalapeno and crumbled bacon. I was concerned about the cheese coming out of the lamb as I could not get all of it covered up when I tied it. The solution that my wife suggested was to put the stuffed lamb in a muslin bag to contain the cheese. This worked very well. The smokiness was great but the outside did not get as dark as a previous bone-in leg of lamb that I did (due to the muslin bag I assume). My target temperature was 225 - 250 and the smoking wood was cherry. I used my TTT on my vision classic B for this cook and it took 2.5 hours and stayed between 235 and 245 degrees for the entire cook. I pulled it at 135 internal and let it rest for about 30 minutes. It was kind of messy looking when I took it out of the muslin bag. I am sure that most of the cheese stuffing would have come out if I hadn't put it in the bag. I ended up with some nice medium rare pieces and some closer to medium. Overall, it was excellent and the smokiness of the cream cheese stuffing was incredible! Here are some pics of the cook. Lighting the fire. Getting to temp. The TTT was set on 2. The bottom vent was set like this for the whole cook once it got to temp. Boneless leg of lamb ready to stuff. Stuffed, tied up and rubbed with salt, pepper, garlic powder and a little smoked paprika. Bagged up and in the smoker. 1.5 hours in. 2 hours in. Unbagged and ready to slice. Sliced and ready to eat.
  9. They ship frozen in a nice styrofoam cooler with dry ice. The tri-tips are excellent. I went to a butcher near my house and inquired about tri-tip and he wanted $15 lb. Harter House sells the 36 oz tri-tip for 19.99. I usually order enough product to qualify for free shipping. I have been very happy with everything that I have gotten from them. I slow cook them to 125 internal then reverse sear for 2 minutes a side. Delicious! I have one in the fridge for tonight. I went to a nice butcher shop near my house called "The Boneyard Butchershop" and had the same sticker shock. I might have to try Harter House. Yeah, the Boneyard Butcher is the one I was talking about. i live in Woodlake. I did a Harter House tri-tip last night. i have chicken thighs on now. pulling them shortly to take to a family cookout. I am going to reheat them on the grill to crisp up the skin.
  10. They ship frozen in a nice styrofoam cooler with dry ice. The tri-tips are excellent. I went to a butcher near my house and inquired about tri-tip and he wanted $15 lb. Harter House sells the 36 oz tri-tip for 19.99. I usually order enough product to qualify for free shipping. I have been very happy with everything that I have gotten from them. I slow cook them to 125 internal then reverse sear for 2 minutes a side. Delicious! I have one in the fridge for tonight.
  11. I have been a member for a while and never stopped in to introduce myself. I have been smoking meats for a couple of years with a Smoke Vault 24 gasser and purchased a Vision Classic B earlier this year. The gasser doesn't get much love anymore. I have done three overnight cooks on the vision, 3 full packer briskets and one of those cooks had two pork shoulders as well. I use the vision weekly and this forum has helped me get better with it. One of my favorite meats is tri-tip. I buy them five at a time from Harter House Meats and we usually will do one a week. Thanks for all of the good information! Keith
  12. I get mine from Amelia, welcome from a fellow Midlothian! Hello neighbor. Where in Amelia do you get yours?
  13. I just ordered two 20lb boxes of wood chunks from www.baxtersoriginal.com/. I ordered one box of Pecan and one box of Cherry. Each box was $19.99. The website says that the chunks are air dried which is supposed to be better than kiln dried and don't contain any bark. I haven't received them yet so I can't give any info about the wood itself. Shipping cost was about as much as the wood from Georgia to Virginia.
  14. I have a Vision Classic and the Auber temp controller for Vision grills. When the fan on the Auber kicks on the temperature in the smoker drops. Once I shut off the Auber the temp starts to rise again. I was wondering if this had something to do with my temp probe placement. Has anyone had this same experience with the Auber controller and fan? I place the probe as close to the center of the grate as I can within an inch or two from the meat. I have my top vent set to one and the bottom sealed except for the fan. Any help would be appreciated.
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