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ART1401

Cooking with the lava stone

9 posts in this topic

Hi everyone,

 

 I am new to the the forum and to kamado cooking...  just assembled my new Vision S yesterday, and cant wait to get grilling!  I think this weekend i am going to try steaks tonight, ribs tomorrow, and perhaps pizza on Sunday?  I also got the accessory pack, which came with the lava stone, and Im wondering how often you all use that?  That would only be for indirect cooking, right?  If i was doing steaks, i would not want the lava stone in there right?  but have it in for a low and slow rib cook right?  Any additional thoughts of advice for a newbie?

 

Thanks!

CeramicChef likes this

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Hello, Art, glad to have both you and your Vision with us. Both Jack above, and I started cooking on Visions, I had a Pro C and Jack the Pro S. Fine grill and it will serve you well. Yeah your pretty much on target with when to use the lava stone. You would use it for  low and slow cooks and  up to moderate heat cooks  like 300 to 425 for things like roasting a chicken, doing your ribs and so on.  You would generally want to use an open grill  with direct heat for things like steak. Another  option is to obtain a 1/2 stone. They are pretty useful and can help you to create a two zone cooking set up with both  direct and indirect sides on your grill grate. Heres is a pic from a Tri Tip cook I did a few weeks ago. You can see the half stone wrapped in foil beneath the main grate on the left side as you look at the picture. In the picture I have just dragged the Tri Tip off the indirect zone on to the zone directly over the fire. I probed the Tri Tip and let it get to 110 internal temp (IT) on the indirect side and then moved it to the direct side to sear for a bit to give it that nice crust. Any half stone, that will fit your vision deflector rack will work. Your Lava stone is 14" so a half  13" or 14" will work. You can find half stones at Ceramic Grill Store (CGS) or on line at a ceramic kiln outlet. Kiln stones work really well. In the picture I am using a 1/2 13" stone. 

 

DSC_3117.JPG

 

 

 The only critical factor, IMO, when using a stone is NOT to set it low on your deflector rack when you are doing a high heat cook like steak or pizza. The deflector will throw way  too much heat down into the fire box and could cause it to crack. During a high heat cook like pizza my set up on the Vision was to set the lava stone on the main grate and then put a pizza stone on the second tier grate above that . Pizza temps are 550 to 650, IMO. A half stone set low during a high heat cook is fine because you have the entire open side of the grate  to allow the heat to escape. Here's what my pizza set up looks like. I use an AR and cook on a BGE now, but you can make the same set up on Vision with your 2nd tier rack. When I cooked on my Vision I did not find the Lava stone acceptable as a Pizza stone and I used it solely as a deflector. I recommend a nice ceramic pizza stone 1/2 to 5/8" thick. ceramic stones, IMO, do a much better job with pizza crust than does the lava stone. However, as a deflector I found the Lava stone pretty much indestructible.   Happy Cooking, I hope this helps.  By the way, Art, please stop by the Introduction forum and leave a post letting all our folks know who you are what you cook on and stuff like that. 

DSC_1821.JPG

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@ART1401 - welcome to Kamado Guru and welcome to The Addiction!

 

I think you'd be really wise to use your stone as a heat deflector for low-n-slow cooks to start off.  @keeperovdeflame gives you some excellent advice above.  He's been at this kamado cooking thing quite some time and has produced some astoundingly good cooks.  Just do what he says and you'll be doing just fine.

keeperovdeflame and VAPA like this

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I agree with keeper, especially about the usefulness of a half round stone. Euclids.com sells half round kiln shelves that will fit the bill.


Sent from my iPad using Tapatalk

VAPA likes this

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23 hours ago, CeramicChef said:

@ART1401 - welcome to Kamado Guru and welcome to The Addiction!

 

I think you'd be really wise to use your stone as a heat deflector for low-n-slow cooks to start off.  @keeperovdeflame gives you some excellent advice above.  He's been at this kamado cooking thing quite some time and has produced some astoundingly good cooks.  Just do what he says and you'll be doing just fine.

My goodness CC your going to make me blush :) When I can cook half as good as you I'll be happy. 

CeramicChef and cwhuling like this

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On 5/20/2017 at 4:35 PM, keeperovdeflame said:

My goodness CC your going to make me blush :) When I can cook half as good as you I'll be happy. 

 

@keeperovdeflame - you forget ... I've seen your cooks posted here.  I'm throwing the flag!  I can't haul water for you.  All I do is cook for one and the aesthetic of my cooks is decidedly lacking the compared to yours!  ;)

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2 hours ago, CeramicChef said:

 

@keeperovdeflame - you forget ... I've seen your cooks posted here.  I'm throwing the flag!  I can't haul water for you.  All I do is cook for one and the aesthetic of my cooks is decidedly lacking the compared to yours!  ;)

ThankYou, my friend. 

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