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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 08-23-2013, 01:38 PM   #91
Tom53
Got rid of the matchlight.
 
Join Date: 07-03-13
Location: Grafton,WI
Default Rack

The rack fits on top of the Kamado Joe rack with no issues. Place the disk in the bottom of the Joe rack in this config.
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Old 02-18-2014, 01:31 PM   #92
dsafety
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Join Date: 02-17-14
Location: Olivenhain, CA
Default DIY Heat Deflector

Hi All,

This is my first post so please excuse me if this question has already been answered.

I have a new Vision Grill, the kind you can find at Costco. I need some sort of a heat deflector but am not sold on the one that Vision offers. Before I check out all the other commercial options out there, I would like to see if I can come up with an DIY solution.

I have a large piece of 1/4" steel that I could probably shape to fit. Is that a good plan?

Another option is to use stone. I have a bunch of leftover pieces of Travertine and granite from a kitchen remodel. Has anyone tried using either of these materials?

Both the Travertine and granite pieces are 18" tiles which means that they are not very thick. I was thinking of doubling them up to get more thermal mass. Any thoughts on this idea?

Finally, assuming that my plan to use metal or stone is viable, what is the best way to hang the deflector inside the smoker?

Thanks in advance for any suggestions.

Bob
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Old 02-18-2014, 02:32 PM   #93
ssv3
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Quote:
Originally Posted by dsafety View Post
Hi All,

This is my first post so please excuse me if this question has already been answered.

I have a new Vision Grill, the kind you can find at Costco. I need some sort of a heat deflector but am not sold on the one that Vision offers. Before I check out all the other commercial options out there, I would like to see if I can come up with an DIY solution.

I have a large piece of 1/4" steel that I could probably shape to fit. Is that a good plan?

Another option is to use stone. I have a bunch of leftover pieces of Travertine and granite from a kitchen remodel. Has anyone tried using either of these materials?

Both the Travertine and granite pieces are 18" tiles which means that they are not very thick. I was thinking of doubling them up to get more thermal mass. Any thoughts on this idea?

Finally, assuming that my plan to use metal or stone is viable, what is the best way to hang the deflector inside the smoker?

Thanks in advance for any suggestions.

Bob
Check out http://www.kamadoguru.com/. Plenty of threads and discussions specifically on Vision kamados including DIY deflectors.
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Old 02-18-2014, 09:47 PM   #94
Kathy's Smokin'
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I have a Vision Pro that came with the lava stone heat deflector and I like it, I've had no trouble with it and I've been using it year round since June 2012. I recently noticed the Vision site said they are selling deflectors separately again. I still use a cookie sheet placed on the firebowl edge, above the stone but below the grill to prevent burning. I smoke a lot of whole legs and shoulders so the edges of these big pieces of meat need a larger area of protection than the stone alone gives.

I'm jealous of the ¼" steel. N8man has a steel plate in one of his vertical metal smokers and he says that thing works beautifully to regulate and distribute heat and lasts forever. Don't remember how thick it is, I think it was some kind of agricultural or industrial saw blade. I'd love to get my hands on one this summer, I'm planning to bring an old bullet smoker to life and I'd rather have a thick steel plate deflector than a water pan. I'll use stone if I can't find the right piece of metal.
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Old 02-18-2014, 10:17 PM   #95
dsafety
Got rid of the matchlight.
 
Join Date: 02-17-14
Location: Olivenhain, CA
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Originally Posted by Kathy's Smokin' View Post
I'm jealous of the ¼" steel. N8man has a steel plate in one of his vertical metal smokers and he says that thing works beautifully to regulate and distribute heat and lasts forever. Don't remember how thick it is, .
So if I make a metal plate, or use some of the natural stone tiles, how big should I make the disc or should it be another shape? What is the best distance to mount the deflector above the bottom of the fire bowl? Should I hang it from the top or make some feet that sit in the coals? There are lots of ways to do this.

I am a big-time tinkerer and the occasional inventor so this stuff is fun for me. Unfortunately, I don't have much experience with egg smokers so I am going to have to rely on you guys for some advice.

Bob
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Old 11-01-2015, 04:57 PM   #96
chargerteacher
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Hi all, I'm a newbie re: kamado style grilling. I have a Vision Classic B-Series grill and I'm looking to start doing some smoking. I am having a hard time discerning the wisest choice for occassional smoking from this thread. I can get the Kamado Joe Heat Deflector (KJIHP23) for 80 dollars or go with a Vision Heat Deflector from Home Depot but I read that it breaks after a few uses. I know a lot of these posts were from a few years ago but I'm hoping with time someone has a definitive answer. Thanks in advance! Mike
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Old 11-01-2015, 05:41 PM   #97
dsafety
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Join Date: 02-17-14
Location: Olivenhain, CA
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Quote:
Originally Posted by chargerteacher View Post
Hi all, I'm a newbie re: kamado style grilling. I have a Vision Classic B-Series grill and I'm looking to start doing some smoking. I am having a hard time discerning the wisest choice for occassional smoking from this thread. I can get the Kamado Joe Heat Deflector (KJIHP23) for 80 dollars or go with a Vision Heat Deflector from Home Depot but I read that it breaks after a few uses. I know a lot of these posts were from a few years ago but I'm hoping with time someone has a definitive answer. Thanks in advance! Mike
I have moved from Newbee to semi-experienced since I first posted in this forum. There is a lot of good information here but the two best tips that I picked up when I first started using my Vision Classic was to use large charcoal chunks and that a heat deflector is one of your most important tools.

I once made the mistake of putting room temperature pizza dough on a ceramic stone when the stone was heated to over 500 degrees. The explosion was not very violent but the stone cracked into about 10 pieces. Since I knew that I would likely repeat this event if I continued to use a ceramic heat deflector, I went to metal. For less than $15 I picked up a 14" x 1/4" steel disk at a local metal supplier.

I position the metal disk on the lower grill and cook on the higher grill. After lots of use, the disk is rusty and ugly but works perfectly. I expect that it will continue to work well for many years to come.

I use the deflector for almost all types of cooking. If I need to sear something, I remove the disk during that portion of the process and put it back in place, (using long pliers), for the rest of the cooking time.

When cooking pizza, I like to have the temperature quite hot so I use a metal pan positioned above the deflector.

Here is something that I learned on my own. I found that preparing the pizza on a piece of parchment paper makes it easy to transport the soft dough to the pan. After the pizza cooks for a couple minutes, I lift the edge of the pizza and pull out the parchment paper. Don't wait tool long, however because eventually the parchment will catch fire and blacken the bottom of the pizza. No bueno!

Bob
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Old 11-01-2015, 06:43 PM   #98
chargerteacher
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Bob, that is an awesome post and idea--can I get a pic of your metal plate? I'm curious as to how thick it is (i'm guessing about 1/4" based on above posts). Thanks!! Mike
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Old 11-01-2015, 06:52 PM   #99
dsafety
Got rid of the matchlight.
 
Join Date: 02-17-14
Location: Olivenhain, CA
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Quote:
Originally Posted by chargerteacher View Post
Bob, that is an awesome post and idea--can I get a pic of your metal plate? I'm curious as to how thick it is (i'm guessing about 1/4" based on above posts). Thanks!! Mike
It is 1/4 thick. The metal supply place had a number of sizes and thicknesses but this seemed to be right. I will try to post a photo but there is not much to see. It is just a plain round metal disk. I set it on the lower grill and cook on the upper grill. If I had one of those hangers which clip on to the fire bowl, it would free up the lower grill, but the way I have things set up, it works just fine.

Bob
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Old 11-01-2015, 09:28 PM   #100
Kathy's Smokin'
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Dsafety, I'm sorry I didn't see your post from Feb 18/14.

I never did get a metal plate, I'm still using the same set up with a cookie sheet on top of the lava stone/below the grill. A great side-effect of the cookie sheet is it catches the grease from what I'm smoking. The cookie sheet keeps the kamado clean automatically without me having to spend time cleaning out grease. I still have some overcooking issues once in a while at the edge not covered by the stone or cookie sheet but it doesn't seem to bother me as much as it used to. Guess I'm too busy to complain! ….. or I'm getting better at arranging partway through a cook.

I do like my original set up from Vision that looks like this and is mounted on the fire bowl, though I must admit I've not tried any other. I took this photo from the Home Depot website.



I've now been smoking for 3.5 years with my original set up and it's as durable now as it ever was. My biggest surprise is the old cookie sheet is still in one piece! I use both levels of the grill often so losing one level for a deflector would compromise my ability to cook how I like to. Just a few days ago I had a beef ribs and chicken thighs on the bottom level and chicken wings on the top level. Those wings were amazing, I'm still having dreams about them.
__________________
"Dragon-awe" the Vision kamado, and a vision she is.
IMBAS MOINK Ball certified by the Kink Of MOINK hisself!
When all else fails just ask yourself, WWBD???
Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about!

Walk in beauty, Dan Chambers.
I am a success in life because I am loved.
We teach others who we are with everything we say and everything we do.
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