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Found 9 results

  1. Hello All, My name is Clayton and I found this forum in an attempt to get better control of my vision grill. I have cooked on several grill types, Kenmore gas, Weber kettles, Brinkman bullet and I purchased a Vision Classic B kamado from Sam's last summer. The Vision has has allowed me to significantly improve my cooks; the smoke flavor, the juiciness are off the scale and I my family loves it. This along with the Thermoworks thermometers has been great. I enjoy cooking poultry, ribs, pork butt, brisket & steaks. The reason I am here is that I have not been able to do a good overnight smoke at low temperatures without maintenance. I will discuss this in another post since this area is for introductions. I look forward to exchanging ideas.
  2. If you aren't familiar with the Kick Ash Basket grate hook and the NEW stone lifting tool, have a look!
  3. Good Evening Guru’s, I just received my Kick Ash Baskets for my Primo XL just a quick question do I need to a burn in or before my next cook give it a little extra time to heat up to get rid of any manufacturing by product? Suggestions appreciated.
  4. Hi guys, does anyone have dramas with their temp control while using a Kick Ash Basket in their Pit Boss Kamados? I recently got one and since then i've been struggling to keep the temp below 300f. The picture here is the bottom vent when the Pit Boss is at 300f, I can barely shut it any further. I don't have any leaks through the gasket or top air vent so I don't think much air could be getting in there (I leave the bottom plate in too), and I don't have any dramas closing it all off to starve the charcoal. I light with a single fire lighter in the centre and #### down the vents about 50-100f before the target temp. Any ideas on what I can do to get it under control? Cheers in advance.
  5. After much procrastination I purchased the Vision-specific Kick Ash Basket for my Vision Classic B. I'm impressed by the craftsmanship, as well as the fit to the grill's firebox. There's only ~ 1/8" clearance between the KAB and the wall of the firebox, no wasted space. Here's a closeup of the "gap": I installed it without the cast iron fire grate on the bottom. I've only done one cook (last night!) so far but it seemed like the grill came up to temperature more quickly.
  6. Tomorrow, I'm having about twenty-seven people come over for our 'Poke Chop Fellowship'. Twenty-four are having the 1.125" thick, reverse-seared center cut pork chops– I call these the pig porterhouse. 1st 17 center cut bone-in pork chops– seasoned (salt, pepper and a little chilli), sitting in all that lemony goodness and ready to go... awaiting final coffee rub. Last seven bagged up and redt2go... This part of the cook I have a plan for. I'm certain I have enough grill space between the divide & conquer system and a 22.5" extension grate so, I'll start off the morning and put a light smoke on (27) sweet potatoes. I'll cook them about half way through and put them in the oven to finish on low heat. Next, I'm going to put a 90 minute pecan smoke on the chops at or around 200°– put them in a cooler while I remove the deflector plates and crank the Big Joe up to about 400° and then reverse sear them twelve at a time. While the first twelve are in their ten minute rest, I have more than enough time to get the last twelve seared. My one dangling participle is for the vegetarians. How I can get some smoke on their steelhead trout and get them done around the same time. Hmmm, any suggestions?
  7. I am quite stoked with this new toy in my Kamado Joe Classic!
  8. I am really going to enjoy this little hack... use a toothpick inserted in a fire starter so it will stand on edge in the ash removal tray of the classic... Light the fire starter and set the Kick Ash Basket in on top of it to light the fire from the bottom to get things going more quickly!
  9. Well, this isn't a review per se, but kind of a preview. Someone posed the question of hanging meat down through a top vent... I have and enjoy my Pit Barrel Cooker.... And I've been toying with this concept for Kamado for a while. THEN I watched one of Steven Raichlen's Project Smoke shows where he smoked a hanging beef tenderloin on a PBC. This was what pushed me toward filling this void in my grilling sub-conscience. My safety net here is my Vortex metal cone. That makes me think I can hang meat either direct over coals or indirect. The hangman apparatus is a "Chicken Rack" made by/for Kahuna Kamado's. The model of their Kamado is what they call 23" size, and the diameter of the GrillGrates is just under 21". All of this looks to be a great fit for my Big Joe. Locating one online and then getting correct item shipped was a challenge, but I won't get into the 'customer service' of the retailer I used. I spent $60 on the rack. The company website sells them for $80 (not sure of shipping). And I found a seller on eBay that sells them for $45. If I was starting over, I'd go the eBay route. Quality of the rack seems good enough. Definitely not up to snuff for a KJ product, or any of the other competitors. I mention KJ because I physically sat the rack on one of my SS half-grates, and the gauge and weight wasn't close. I'd guess about 60-70% as thick of gauge? The one big bar that goes over the top is almost as thick as the KJ rod, but the bottom grate is weaker. Not perfectly welded, but not too bad. The hanging hook would probably be best for poultry smaller than a turkey. But, the circle loop would take any smallish hanging hook. Set-up shown is with Vortex opening up with the small hole down and big hole up. Centers nicely on my KickAshBasket. Would spread coals and wood around outside of the Vortex inside the KAB. While I did not try the Chicken Rack with the D&C it would probably work. It does work perfectly withe the X-Rack, sitting on top of the fire-bowl-ring. The center rod of the Chicken Rack is just inside/smaller than the center circle of the X-Rack. I'm sure a person could cut and file the center ring out of the chicken-rack and your hanging area would be as waive as the center opening of the X-Rack. With the chicken rack basically at the top f the fire ring, the top of the rack is about 4 inches from the top opening of the top vent...which translates to ant an inch of space between top of rack and inside of lid. The top part goes into the two rod/pipe/joint spots with a set-screw (think that's what they're called) to secure it. So storage of the rack is almost flat (the X-spikes on the hanger part are maybe two inches wide), so this will store basically in the same space as my X-Rack. All things considered, it is a really great fit, I think! I'm sure I'm forgetting stuff, but was pretty excited to set up some new toys. Will hang something on it as soon as I can.
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