BBQ food prOn battle

[Ducposer]

That's the nicest Kamado/Komodo I've laid eyes on. :thumbup

It weighs something like 600 pounds?

How would this stack up against it?

http://www.costco.com/.product.1176...pageHorizontalTop|PopularProductsInCategoryhe Vision Grills Kamado Classic replicates wood oven cooking and provides flexibility to sear, grill and smoke meats and vegetables as well as bake pizzas and bread. The Vision Grills Kamado will take your grilling experience to a new level delivering restaurant quality flavors and moisture.

Experience the flavor of Kamado style charcoal cooking. The grill is constructed of high grade ceramic for precise temperature control, and delivers 596 square inches of cooking space with 2-tiered stainless steel flip grates. Includes 2-solid surface drop down shelves, stainless steel calibrated top vent, 4-wheeled cart with locking casters for mobility, and a heavy duty vinyl cover.

The Vision Grills Kamado Classic Series is delivered fully assembled and only requires assembly of the stainless steel cart to begin enjoying the Kamado experience.

Charcoal Ceramic Grill
Includes heavy duty vinyl cover
596 sq. in. cooking surface on 2-tier 304 stainless steel flip cooking grates
Thick ceramic construction creates a convection heat environment for even cooking and reduces
charcoal usage
Thick ceramic wall construction reduces heat transfer and eliminates risk of burns from exterior
Dual lid lift assist springs
Heat Thermometer
Stainless Steel Top Vent
2-solid surface drop down urethaned pine shelves
Wheels with locking system
Superior construction
NSF listed
Dimensions: 47.25” H x 23.5” W x 27.5” D
Weight: 198 lbs

 

[carries an axe]

How would this stack up against it?

http://www.costco.com/.product.1176...pageHorizontalTop|PopularProductsInCategoryhe Vision Grills Kamado Classic replicates wood oven cooking and provides flexibility to sear, grill and smoke meats and vegetables as well as bake pizzas and bread. The Vision Grills Kamado will take your grilling experience to a new level delivering restaurant quality flavors and moisture.

Experience the flavor of Kamado style charcoal cooking. The grill is constructed of high grade ceramic for precise temperature control, and delivers 596 square inches of cooking space with 2-tiered stainless steel flip grates. Includes 2-solid surface drop down shelves, stainless steel calibrated top vent, 4-wheeled cart with locking casters for mobility, and a heavy duty vinyl cover.

The Vision Grills Kamado Classic Series is delivered fully assembled and only requires assembly of the stainless steel cart to begin enjoying the Kamado experience.

Charcoal Ceramic Grill
Includes heavy duty vinyl cover
596 sq. in. cooking surface on 2-tier 304 stainless steel flip cooking grates
Thick ceramic construction creates a convection heat environment for even cooking and reduces
charcoal usage
Thick ceramic wall construction reduces heat transfer and eliminates risk of burns from exterior
Dual lid lift assist springs
Heat Thermometer
Stainless Steel Top Vent
2-solid surface drop down urethaned pine shelves
Wheels with locking system
Superior construction
NSF listed
Dimensions: 47.25” H x 23.5” W x 27.5” D
Weight: 198 lbs

Vision kamado is a great product. It's comparable to most things on the market right now like kamado Joe, Primo, Grilldome, and big green egg. If you were to get one though you would want to get the new model. They really stepped up to the value and convenience factors.http://www.homedepot.com/p/Vision-Grills-Kamado-Pro-Ceramic-Charcoal-Grill-B4TV31BV3/202926563#.UgsjWcu9KSM
Really has the best value on the market currently in that price range. Ease-of-use is increased by the electric lighter door, tables,heavier gauge grill racks, easy to empty ash drawer and numbered intake valves.

How does it compare to the kk though? Honestly it doesn't. It simply wasn't designed to. The build quality is extreme on a KK from the grouting to the welds. The walls are twice as thick. So it can hold the temperature much longer (Think 20+ hours). It's got three times the grates of a BGE and twice the capacity. The grill grates are as thick as your pinky and they used the same grout on the space shuttle so it can handle some serious temperatures. Most people wouldn't utilize the full capabilities of the KK. I do, but im kind of a freak.

Get the vision it's a great grill.

 

[Nemo Brinker]

Holy cow, I did not know the Kamado/Robosmoker even existed. No WONDER your meat is so damn good!

It brought back memories I hadn't had in years of a childhood neighbor who used to roast goats in a brick-lined pit he'd built in his yard, over 2 days on coals. He kept the meat moist by splitting open cactus leaves and placing them on top of the meat. Mmmm.

 

[carries an axe]

Holy cow, I did not know the Kamado/Robosmoker even existed. No WONDER your meat is so damn good!

It brought back memories I hadn't had in years of a childhood neighbor who used to roast goats in a brick-lined pit he'd built in his yard, over 2 days on coals. He kept the meat moist by splitting open cactus leaves and placing them on top of the meat. Mmmm.

Barbacoa de borego:thumbup I'm already planning the dig.
Thx thats like the nicest compliment ever.

 

[carries an axe]

Focaccia a lamb from sunday

 

[SummerLove]

Hhhnnngggg!

God I miss good BBQ.
Don't do much cooking now that I work graveyard shift and I was the only person that did any grilling.

 

[Abacinator]

I just scored this vintage kamado. I'm new to smoking. Any pointers?

 

[carries an axe]

I just scored this vintage kamado. I'm new to smoking. Any pointers?

What a great little Q! nice find! Plenty of pointers but what you trying to cook first? I see you have a helper:thumbup

Any pics of the inside?

 

[Abacinator]

She a great helper! I'd like to try some spare ribs or maybe a trip tip for my first run, unless you can recommend something that's more difficult to fuck up :laughing. Here's a pic of the inside.

 

[carries an axe]

She a great helper! I'd like to try some spare ribs or maybe a trip tip for my first run, unless you can recommend something that's more difficult to fuck up :laughing. Here's a pic of the inside.

Everything looks intact nice man:thumbup
Okay here's kamado 101.
Spareribs are great first recipe definitely do that. I find pork a lot more forgiving for low and slow than beef.

1. Good lump charcoal with limited amounts of fines or small pieces, No briquettes ever. They burn hot uneven and quickly and most the time have a lot of crappy tasting fillers.
2. Only light 1 chunk of charcoal to start and place it on top of the basket allowing the fire to come up slowly.
3. Don't use wood chips or scrap wood lying around use 1or 2, 4 oz. chunks of hardwood or fruitwood. (Again small things burn hot and fast taste like shit)
4. Don't soak your wood chunks, It's a waste of time (Just makes steam) It will delay the bark on the outside forming.
5. If you like sauces only baste them on 15 minutes before you're going to serve. otherwise it will just burn on the outside as it cooks lending a harsh bitter flavore to everything.
6. Get a good instant read thermometer as well as electrical pit probe, Knowing the internal temperature of your pit and meat is probably the single most important thing. (225-280°f Is where you want the pit.)

Also resist buying a million toys at first.once you figure out what you're doing youll know exactly what you need and it's not very much.

 

[maxandgrinch]

How would this stack up against it?

http://www.costco.com/.product.1176...pageHorizontalTop|PopularProductsInCategoryhe.....

I bought one of the copy of I guess the BGE. The $600 one that OSH had that I waited until it went 50% off at end of season, took in my OSH member 20% off coupon and then complained that it was the floor model and that there were chips in the feet and instructions were missing. Paid right around $200 for it.

THIS is the unit I bought - The Meteor Comet Kamodo they're distributed out of OC - left multiple voice mails for tech support and sent a couple of emails.

It worked really well. For about 100 days. It eventually cracked and then the felt seal caught on fire and melted together, thankfully after I'd gotten dinner out of it. OSH has a great return policy, HOWEVER, what a pain in the butt :laughing and I really didn't need a $200 refund/gift card :|

Bought a BGE to replace it about two months ago.

Beware!!!

 

[carries an axe]

On the topic of gaskets: Abacinator I've noticed that yours does not have one. not a big deal at first but it might leak smoke/heat/air out the side, Making the temperature harder to control. here's where you can get a high-quality one:http://www.komodokamado.com/product/spare-parts/23-main-seal-food-grade-silicone-d-gasket/

 

[2nsane]

I keep my BBq simple.

Bacon wrapped dogs with blue cheese slaw and a nice cold glass of FireFly lemonade!

don't try to find the lemonade only place you can get it is from the FireFly distillery

 

[Abacinator]

On the topic of gaskets: Abacinator I've noticed that yours does not have one. not a big deal at first but it might leak smoke/heat/air out the side, Making the temperature harder to control. here's where you can get a high-quality one:http://www.komodokamado.com/product/spare-parts/23-main-seal-food-grade-silicone-d-gasket/

This old pot does need some TLC. The old cloth gasket disintegrated, the hinges are a bit rusted up as is the draft door. The fire box is in one piece but it does have some cracks and I'm not sure if I should be concerned about them. I can't wait to try it out though!

 

[carries an axe]

This old pot does need some TLC. The old cloth gasket disintegrated, the hinges are a bit rusted up as is the draft door. The fire box is in one piece but it does have some cracks and I'm not sure if I should be concerned about them. I can't wait to try it out though!

I have a elastomeric high heat Silicon grout that can be used for those cracks as well as something called green patch that I have not tried but apparently works well.

 

[maxandgrinch]

Second running of the BGE a couple of weeks ago (consumed by BARFers)

Before

just after

done

Next attempt:
Salt, sugar, garlic powder, hot paprika/cayenne powder

Just out after resting

good color, although not deep into the meat

Tried filets on the Egg

Experiment today with a beef brisket
salt, granulated garlic, sweet paprika, ground french roast coffee beans

crusty due to the coffee or perhaps I didn't have a water tray in the smoker

pretty dang tasty

 

[carries an axe]

:drool
What internal temperature you take your briskets off at?
(personally i don't use a water pan either, i like thick bark like that)

 

[Abacinator]

I was hoping to give my little Kamado a test run this week, but things got a little hectic what with the kiddo starting school and all. I'm planning a small run on Sunday. I'll post a report!

 

[carries an axe]

please do

 

[maxandgrinch]

:drool
What internal temperature you take your briskets off at?
(personally i don't use a water pan either, i like thick bark like that)

Not really bark - it is the rub. I think when the coffee got moist it turned everything black.

The instant read was scooting past 180 when I remembered to check after 8 hours @ 225, in the dome. Wrapped it in foil, 1C of Cab Franc (put 1C on the meat too), and let it rest in the oven. The coffee was an interesting component.

I read about scoring the outside of the meat down 1/4" to create more of the crispy bits and the bark we all like. Thoughts on that? I know which foodmag I saw the reference in, if you want to see more context.


Brisket all sliced and ready for the kids lunches this week

Thank god I don't have any kids and it is ALL FOR ME!!!!