Deslock is right, I have the Vision Kamado and I started out thinking that the fire was right, loading the grill closing the lid and watching the smoke. Now, I light the fire, let it get to temp, set up the grill for either direct/indirect close the lid. And wait. In about 10 minutes I go back to the cooker and smell the top vent. If it smells heavy and industrial....wait some more. Then when i get the thin blue smoke that smells good, I add 1 nugget of smoking wood and load the grill. Patience is a virtue!
Backyard Disasters are my specialty.
"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!