P
papesd
Guest
New member here. Finally bought a kamado (Vision Classic B). Just learning the ropes of it. I was looking for tips on getting the grill perform like it's supposed to - keeping correct temps, etc - and came across this group. Looking forward to learning from you guys and everyone seems to be pretty helpful, so I think this is the right place.
I think that grilling is an art, and though I'm pretty much a novice, I aim to learn as much as I can. I take pride in the food I make and after years of soul-less gas grilling, I wanted to come back to how meat is meant to be cooked and that is over wood coals.
So, with this Vision Classic B grill, I'm starting to learn. Basic setup. No heat deflector. An upper and lower rack or gill grate, a bag of lump charcoal and an electric starter. That's my rig for now. So far, I've started out simple. Marinaded Zuchini (can't stop this sh*t from growing), Awesome natural casing weiners the size of bratwursts that were great on the gas grill but way better on the kamado which gave them a smokey flavor, chicken pieces that I tried to smoke a little and dried out. Flavor was good. And finally, 2 pork tenderloins that didn't get much flavor because I cooked them too fast. Temperature control may be an issue.
Anybody want to offer me tips on getting to most out of my grill? Go ahead!
Thanks for having me and I look forward to learning.
I think that grilling is an art, and though I'm pretty much a novice, I aim to learn as much as I can. I take pride in the food I make and after years of soul-less gas grilling, I wanted to come back to how meat is meant to be cooked and that is over wood coals.
So, with this Vision Classic B grill, I'm starting to learn. Basic setup. No heat deflector. An upper and lower rack or gill grate, a bag of lump charcoal and an electric starter. That's my rig for now. So far, I've started out simple. Marinaded Zuchini (can't stop this sh*t from growing), Awesome natural casing weiners the size of bratwursts that were great on the gas grill but way better on the kamado which gave them a smokey flavor, chicken pieces that I tried to smoke a little and dried out. Flavor was good. And finally, 2 pork tenderloins that didn't get much flavor because I cooked them too fast. Temperature control may be an issue.
Anybody want to offer me tips on getting to most out of my grill? Go ahead!
Thanks for having me and I look forward to learning.
