I just purchased a Vision Kamado pro, and have 0 real smoking/bbq'ing experience, so I came to the experts. Looking forward to being a member of the community here. Thanks
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Pat from Providence, RI
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Charter Member
- Dec 2014
- 6764
- Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv
Welcome to the Pit from Dallas, Texas! I cook on a Big Green Egg and have a friend who cooks on a Visions. My recommendation is to master temperature settings and practice low and slow with the most forgiving piece of meat, a Boston Butt, which is usually inexpensive.
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Welcome from Maryland.
It is always fun and challenging learning a new cooker and learning how to adjust temperatures. No matter how frustrating it can seem at first, you will master it. And, don’t stress if it won’t hold an exact temperature, a range is just fine. If you want to cook at 250 but it sometimes goes down 10 or 20 degrees, and sometimes goes higher than you want, that is normal as you are in still in the range. Have fun!
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Club Member
- Apr 2018
- 3893
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
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Club Member
- Sep 2015
- 7680
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative)
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
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