December 3, 20241 yr I need a new heat deflector for my Vision grill. Previously had the lava stone, but it seems to be out of stock everywhere. Any recs on an alternative?
December 3, 20241 yr 1 hour ago, Spoosner said: I need a new heat deflector for my Vision grill. Previously had the lava stone, but it seems to be out of stock everywhere. Any recs on an alternative? I have two of these half moon stones from CGS.
December 3, 20241 yr 1 hour ago, Spoosner said: I need a new heat deflector for my Vision grill. Previously had the lava stone, but it seems to be out of stock everywhere. Any recs on an alternative? I imagine this would work as well. I need to buy one myself. If you have the same setup I do that came with your vision grill, a single piece may work better than a split stone but YMMV. https://a.co/d/cLhPFiU
December 4, 20241 yr 5 hours ago, Jerry Callo said: I have two of these half moon stones from CGS. This is exactly what I got after finding myself in the same situation. Haven't gotten to use it yet though but planning on a beef rib cook this weekend
December 4, 20241 yr 22 hours ago, Spoosner said: I need a new heat deflector for my Vision grill. Previously had the lava stone, but it seems to be out of stock everywhere. Any recs on an alternative? If you need it now, I've used foil/metal pizza trays and they worked well enough.
December 4, 20241 yr 15 minutes ago, BabaYaga said: If you need it now, I've used foil/metal pizza trays and they worked well enough. In a pinch, maybe put some terracotta pot bases on top of the pan for a bit more heat sink. That's what I used to do on my WSM with heavy-duty foil over everything to aid in cleanup. Edited December 4, 20241 yr by dcbc
December 4, 20241 yr 2 hours ago, dcbc said: In a pinch, maybe put some terracotta pot bases on top of the pan for a bit more heat sink. That's what I used to do on my WSM with heavy-duty foil over everything to aid in cleanup. You always need a bevvy of different sized foil boats. If you have one that fits, fill it with sand or water to act as that thermal barrier. I ran dozens of smokes with a foil wrapped metal pizza tray over the fire. Then on the lower rack I had a square foil boat with water/beer/etc. Turned out great.
December 4, 20241 yr 7 hours ago, BabaYaga said: You always need a bevvy of different sized foil boats. If you have one that fits, fill it with sand or water to act as that thermal barrier. I ran dozens of smokes with a foil wrapped metal pizza tray over the fire. Then on the lower rack I had a square foil boat with water/beer/etc. Turned out great. Yeah, I stopped using the pot-bases in my WSM when I realized they only were hindering me from getting to 275 (BBQ Guru holds that just fine). I just put a foil loaf pan on the grill grate and fill it with water. Never had better results. Without the BBQ Guru, they help with temperature swings. Edited December 5, 20241 yr by dcbc
December 5, 20241 yr 15 hours ago, dcbc said: Yeah, I stopped using the pot-bases in my WSM when I realized they only were hindering me from getting to 275 (BBQ Guru holds that just fine). I just put a foil loaf pan on the grill grate and fill it with water. Never had better results. Without the BBQ Guru, they help with temperature swings. I've been mixing in larger pieces of wood lately and less lump. I'll take a piece of cured oak, cut a section about the size of a large coconut, put it in the middle of the bowl and ring lump around it and light on one side. When I take the food out to wrap, I can reevaluate how much more wood to add. Bark's never been better. You can also add different woods later like pecan chunks to mix up the flavor profile or go sweeter for pork like apple/cherry.
December 17, 20241 yr Author Anyone have a go-to recipe for a boneless leg of lamb?I don’t particularly have the answer to your question but I will say that I use HowToBBQRight website a lot as far as a good guideline of what to expect when smoking a new cut of meat. Might be worth a search of his website to see if he has something.
December 17, 20241 yr On 12/15/2024 at 11:27 AM, Etexhorn13 said: Anyone have a go-to recipe for a boneless leg of lamb? Boneless Leg Of Lamb - Roasted Garlic Jus - The Virtual Weber Bullet Leg Of Lamb - Honey, Mustard, Garlic & Rosemary Marinated - The Virtual Weber Bullet
May 27May 27 Half Stubbs, half Craig’s pepper jelly bbq sauce. Craig’s is also great as a glaze on ribs.
August 10Aug 10 Peruvian grilled chicken tonight on the kamado with the Joetiessorie. Turned out pretty good. Much better than any store bought rotisserie chicken.
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