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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 04-06-2013, 10:58 AM   #1
CharredApron
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Join Date: 02-24-13
Location: Ventenac en Minervois, France
Default Any one here have a Vision Kamado pro III

Does anyone else have a Vision Kamado Pro Series III. I am playing yo yo all day trying to achieve even temps. I have noticed the leaks around the ash dump/vents all the time. Today I decided to tape the seams with duct tape. Now I can't get it to settle in a temp of 250. Making me crazy,
Jed
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"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, Omar the WGA, and Sophia my WFO
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Old 04-06-2013, 02:06 PM   #2
ssv3
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Location: Los Angeles
Default

I have the Vision PRO kamado but never heard of a PRO III series?? Regardless, I do achieve 250* all day by slowly working the fire up and as soon as I get to about 180* or so I close the bottom right vent all the way and put the bottom left vent on 1. Then I put the top vent on 1. If it's still climbing steadily I drop the bottom left and top vent to .5(just a crack). I usually achieve 250* in about half hour or so and that's it other than checking periodically. I taped up the bottom drawer like yourself and untaped it for testing purposes (just to see if there is any temp fluctuation) with absolutely no difference in temp so I don't touch it at all.

One other thing I can think of is to check the felt gaskets around the ash drawer because I don't have any leaks around that area and my felt gaskets still look really good even after reaching about 1000* or so at times.
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Old 04-07-2013, 09:15 AM   #3
CharredApron
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Default

Quote:
Originally Posted by ssv3 View Post
I have the Vision PRO kamado but never heard of a PRO III series?? Regardless, I do achieve 250* all day by slowly working the fire up and as soon as I get to about 180* or so I close the bottom right vent all the way and put the bottom left vent on 1. Then I put the top vent on 1. If it's still climbing steadily I drop the bottom left and top vent to .5(just a crack). I usually achieve 250* in about half hour or so and that's it other than checking periodically. I taped up the bottom drawer like yourself and untaped it for testing purposes (just to see if there is any temp fluctuation) with absolutely no difference in temp so I don't touch it at all.

One other thing I can think of is to check the felt gaskets around the ash drawer because I don't have any leaks around that area and my felt gaskets still look really good even after reaching about 1000* or so at times.
Finally got it temped spot on and rockin!

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Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

"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, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr
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