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Found 3 results

  1. I'm looking to move up from my medium sized Vision to a larger grill. I use my M series all the time and it is usually big enough but it can get crowded and I'd like to move up - maybe just because I want a new toy but regardless that's what is on my mind. Have seen a couple of decent options locally - one is a Classic Joe in good condition with the accessories. The other option is to buy a Pit Boss 24 from a local warehouse that closes out stuff. I unfortunately cannot buy the Pit Boss directly from Costco as they don't have any but if so that would have been a good option since they would at least stand by it. In this case the warehouse seller wants $500 which isn't a great deal at all in my book since Costco had them on sale for less but it is what it is if I want a new grill and 500 for a big Kamado is still a decent price I suppose... I like the idea of the Kamado Joe better I think since it is a quality brand but am not sure if the Classic is much of a step up from my Vision M series. What would you pay for a gently used Classic? and if you could do it again would buy the classic or something else? Many thanks!
  2. thanksgiving in canada is coming up upon us this weekend and we're thinking of smoking it in our vision M series (medium size) grill. Can anyone comment on how big of a turkey they were able to cook with it? specifically the M series. google has told me 12-15 lbs on a BGE medium but im not exactly sure if that is the same size as the vision. In some pics ive noticed the BGE plate setter is much lower than the lip of the bowl so they seem to be able to put a bigger bird.
  3. My neighbor told me he had received an offset smoker from his son for his birthday and had some salmon brining to smoke. Right after we talked he got a call that there was a family emergency and they had to leave the Island, so I offered to smoke it up for them in my Vision. I knew it would be REAL low and haven't mastered that low in the Akorn Jr. yet. Immediately went to this forum with a Google search and found out what I needed to know. It turned out okay, but I think their brine was too salty or I should have rinsed it before smoking. Glazed with a honey and lemon mixture that helped with color and saltiness. Anyway, it's the first time I've tried to smoke salmon. I kept it at 175-200 for 2 hours, then glazed and finished at 350 for 20 minutes. There seems to be quite a variation on how low and how long to smoke salmon, so I did what I thought seemed best. Hopefully they will get back up tomorrow or Friday to enjoy. It's wild Sockeye and wild King, so I hated to mess up that expensive of seafood. BTW, ckreef, does the riser look familiar? It's an upside down canning rack.
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