By American Moriyama
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.
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.
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.
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?