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ciel-007

Quote

jkoll42 wrote:

It's an in warehouse only item so nothing online on costco.com but I am pretty sure it was http://www.vision...o-classic/



Thanks John. That unit is virtually identical to mine. To the best of my knowledge, this model was introduced into the USA (from China) about 5 years ago under the name Dragon Fire. I found it to be an excellent value for the money, when compared to the cost of a BGE.
ciel-007 attached the following image:
eggcomparison-2.jpg

Ciel... seeking Heaven in my cup with ................................................................................................................. EXPOBAR Brewtus II - MAZZER Mini E - MAHLK?NIG Vario - GeneCafe - RAF-1 Extreme (Modified B-2 HOTTOP) - BellaTaiwan XJ-101
 
ginny
http://www.haynee...RQodsBj91g

best price I have ever seen on the Classic.


I am going to have my sister check Costco. The one on link above is different from one on Kamado site.

-g
 
coffeeroastersclub

Quote

ginny wrote:

http://www.haynee...RQodsBj91g

best price I have ever seen on the Classic.


I am going to have my sister check Costco. The one on link above is different from one on Kamado site.

-g


Ginny, just found the same kamado on amazon for $319, with free delivery:
http://www.amazon...B005ELWI7S
Said only 10 left in stock.

Smoking up five 9 pound shoulders today, using a new recipe for the rub. Here is the recipe. I substituted 2 heads of fresh garlic for the garlic salt. I put about a tablespoon of redhot sauce in the rub mix and let it all rip in our food processor until it was a paste (it smelled awesome woohoo ). We (my wife helped also) first injected each shoulder numerous times with the apple juice/salt/sugar liquid, and then rubbed the rub mix paste in each shoulder real good. Then we let it sit over a day in the fridge, taking it out after 1/2 a day to rerub all the mixture in the shoulders. After I put the shoulders in the BBQ we rinsed out the pans with filtered water, mixed in some apple juice, and set the fluid aside (with a bit of leftover injection fluid). We will be using this for our mop during the last 1/2 part of the smoking (about 7 hours into the BBQ). We put the shoulders in the BBQ at 11am today, and will be taking them out at approx 1am Tomorrow morning.

Here is that recipe we are using for the rub and injection:

Chris Lilly's Six-time World Championship Pork Shoulder

Recipe By : Chris Lilly of Big Bob Gibson's

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the pork shoulder rub
1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt (we substituted 2 whole heads of garlic)
1/3 cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
-----------
Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire
------------
1 whole pork shoulder (approximately 16 pounds)
1 bottle Big Bob Gibson Championship Red Sauce (or substitute your favorite BBQ sauce)

Inject pork shoulder evenly with injection solution. Apply a generous amount of rub onto meat. Pat so the rub will adhere. Place in a smoker and cook with indirect heat for 16 hours on 225?F. Serve with sauce on the side or paint shoulder with sauce the last 20 minutes of cooking. When done, the pork should pull off the bones easily. The internal temperature of the pork should reach 195?F.

Len
Edited by coffeeroastersclub on 06/18/2012 11:40 AM
"If this is coffee, please bring me some tea but if this is tea, please bring me some coffee." ~Abraham Lincoln
 
ginny
Len:

Thanks, I just ordered one. Sold my older char grill cheap and sold my gas stainless
grill yesterday and have enough for this new one.

I have wanted to try one but really did not want to spend a huge amount of change on it...

this looks great, got some great reviews and your review was super. thanks for taking time to post and I will try your goodies next week.

ginny

beach and tiki
 
jkoll42
It was the vision classic linked above at costco. Seemed like a very well built grill. Pricing at my warehouse was $569. Time to keep an eye end of season if they have any on clearance.
-Jon
Honey badger 1k, Bunn LPG-2E, Technivorm, Cimbali Max Hybrid, Vibiemme Double Domo V3
 
ginny
yes, I know, my scottsdale costco has no more and will not be getting them
back in stock. I have opted for the Char-Griller Akorn, very nice grill for the price.

-g
 
atalanta
I'd ask you to pick me one up at Costco if they do go on sale, jkoll42, but I have no room for another grill. And BF would KILL me if I got rid of the webber (it's a 21" that we got from his parents).

Too hot to grill today (ok, so I don't grill when it's raining or when the air is hotter than the grill LOL). So we're slumming tonight with leftover lemon chicken and fresh salad greens. We finished up the strawberries I picked last week.

Tonight is definately a tiki night. Our local Tiki bar was pimping their drinks on Facebook today.

Thanks for posting that rub recipe, gonna get some pork and give it a go. YUM!
 
jkoll42
I don't really have room for another one either but.... We got the propane weber, and kettle weber. My friend has an old side mount firebox smoker that I think I am going to (permanently) "borrow" and mod it up into a decent smoker. I guess we can just sit on the grass since the patio will be full o grills!

Yes, tiki tonite sounds good. 100 degree party!

:smiley-jazzy-gif:

Oops, not that kind of party....
-Jon
Honey badger 1k, Bunn LPG-2E, Technivorm, Cimbali Max Hybrid, Vibiemme Double Domo V3
 
ginny
gonna be hotter in hell here today as well,

I could not justify yet another outdoor BBQ/Grill that's why I decided to sell off the older/newer one's this Kamado type.

hey I am a foodie, plus if you grow up in Southern California, on the beach,
you eat most meals off a grill.

I have never gotten rid of my old weber, it is packed in a box in the basement and frankly it's easier to buy this new toy.I would have to mount 3 onth search to find the weber...

beach
sanding the deck and later, maybe sooner

a tiki
 
coffeeroastersclub

Quote

ginny wrote:

Len:

Thanks, I just ordered one. Sold my older char grill cheap and sold my gas stainless
grill yesterday and have enough for this new one.

I have wanted to try one but really did not want to spend a huge amount of change on it...

this looks great, got some great reviews and your review was super. thanks for taking time to post and I will try your goodies next week.

ginny

beach and tiki


Ginny,

Check this out. For the first time we saved all the juices that drip down from the pork shoulder BBQ and re-added it to the pulled pork. First we let the juices sit overnight in the fridge so that we could take off the fat. Then I got the juice and reduced it on the stove until it got syrupy. Then I poured it over the already pulled pork. OMG it is good! We have about 35 pounds of pulled pork in the freezer now, all bagged in ziplock sandwich bags. When we want to use some we take it out, let it naturally thaw, then put in pan with a little butter just to heat it up. We keep the bones from the shoulders too; my wife makes some awesome split pea soup with them. One of the best parts: The shoulders were only 99 cents per pound (on sale). Gotta find ways to save anyway you can nowadays.
:)

Len
"If this is coffee, please bring me some tea but if this is tea, please bring me some coffee." ~Abraham Lincoln
 
JETROASTER
Save the fat!!!!!! Use it for your reheat instead of the butter.
....better yet, use it(generously) to grease the iron skillet for the cornbread! -Scott
 
coffeeroastersclub

Quote

freshbeans wrote:

Save the fat!!!!!! Use it for your reheat instead of the butter.
....better yet, use it(generously) to grease the iron skillet for the cornbread! -Scott


Scott, that is a great idea. I ditched it already, darn Shock . I will have to remember that in the future. It would have had a nice smokey taste too.

Len
"If this is coffee, please bring me some tea but if this is tea, please bring me some coffee." ~Abraham Lincoln
 
jkoll42
So, I am thinking for the time beaing I am going to slap together a small terra cotta flower pot electric smoker (ala Alton Brown) until I get something larger. Being impatient I don't want to order a hot plate online for the heat source. I do however have some old range elements laying around. Am I correct in thinking that I could just run 120V through a 15A router speed control and into the coil? They are 240 designed coils, but it would just pull 10A instead of 5A on 120... right?
-Jon
Honey badger 1k, Bunn LPG-2E, Technivorm, Cimbali Max Hybrid, Vibiemme Double Domo V3
 
ciel-007

Quote

jkoll42 wrote:

... Am I correct in thinking that I could just run 120V through a 15A router speed control and into the coil? They are 240 designed coils, but it would just pull 10A instead of 5A on 120... right?


A 240vac element running on 120vac will throw some heat, but I suspect that it may not reach the high temperature required to cook/smoke. You can always buy similar elements running on 120vac, but they are expensive.
Ciel... seeking Heaven in my cup with ................................................................................................................. EXPOBAR Brewtus II - MAZZER Mini E - MAHLK?NIG Vario - GeneCafe - RAF-1 Extreme (Modified B-2 HOTTOP) - BellaTaiwan XJ-101
 
allenb
I've played around with 220v stovetop elements for smokers and it is actually an advantage to use them on 120v as the reduced current (5 amps instead of 10) allows a much reduced tubular element surface temperature. The 220 volt unit I used on 120v smoldered hardwood perfectly without causing flameups. Using one rated for 120v will require quite a reduction in power to prevent flames.

You'll need an additional heat source for getting the ET up to the mid 200's unless it's real small and/or insulated well.

Allen
1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
 
jkoll42
Interesting. I was planning on using a 17" (or slightly larger if I can find it) unglazed terracotta planter for the vessel so it is fairly small and rather well insulated. I wonder if the 220 element would provide enough heat
-Jon
Honey badger 1k, Bunn LPG-2E, Technivorm, Cimbali Max Hybrid, Vibiemme Double Domo V3
 
coffeeroastersclub

Quote

allenb wrote:

I've played around with 220v stovetop elements for smokers and it is actually an advantage to use them on 120v as the reduced current (5 amps instead of 10) allows a much reduced tubular element surface temperature. The 220 volt unit I used on 120v smoldered hardwood perfectly without causing flameups. Using one rated for 120v will require quite a reduction in power to prevent flames.

You'll need an additional heat source for getting the ET up to the mid 200's unless it's real small and/or insulated well.

Allen


My experience with 220 on 110 volt elements is that if the 220 element is rated at 2400 watts, then the rating on 110 volt is 1200 watts. I use 220 volt elements all the time on various 110 volt projects.

Len
"If this is coffee, please bring me some tea but if this is tea, please bring me some coffee." ~Abraham Lincoln
 
allenb
In doing some ohm's law doodling for a 2200 watt large stovetop tubular I get the following:

For watts (E squared / resistance = watts

220 x 220 / 22 ohms = 2200 watts

120 x 120 / 22 ohms = 654 watts

The square factor causes any voltage drop to have a drastic drop in wattage.

Allen
1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
 
allenb
I'd like to make a clarification on using a tubular stovetop for making smoke. I found a much improved smoke quality by placing the wood chunks directly on the element instead of in a pan on an element. the pan allowed tars and resins to coat the pan which eventually burns off in an acrid "sour" smoke.

My recommendation is to dial in the element so that the wood smolders well and causes ash to form and drop in between the element turns but not hot enough to ignite which is a delicate balance.

Allen
1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
 
John Despres

Quote

allenb wrote:

My recommendation is to dial in the element so that the wood smolders well and causes ash to form and drop in between the element turns but not hot enough to ignite which is a delicate balance.

Allen


Hmmm. I do something similar at Thanksgiving with the bird on the grill.

I discovered this by mistake once and have got it under control. After a complicated 24 hour brining regimen, The bird goes on the grill at 225F - After the first 2 hours or so, I add those wood chunks for flavoring - the kind you're supposed to wet down - but I don't wet them very much, I want smoke, not steam.

The delicate balance for me is both temperature so the wood burns slowly and the amount of wood.

Excellent bird! Mmmm
Respect the bean.
John Despres
Fresh Roast 8, Gene Cafe, JYTT 1k, Quest M3, Mazzer Mini, Technivorm, various size presses and many more brewers.
 
ginny
I love new cooking toys. hopefully my skill will win out first time out the gate!

hahahha

I want some pulled pork too.
beach
 
allenb

Quote

ginny wrote:

I love new cooking toys. hopefully my skill will win out first time out the gate!

hahahha

I want some pulled pork too.
beach



My favorite pulled pork is smoke the shoulders with light smoke for 10 hours at 225 or so, or with medium smoke I go for 6 hours smoke but still total cook time of 10 hours +.

Then a nice North Carolina vinegar BBQ sauce to drizzle all over it for a nice pulled pork sandwich.
http://allrecipes...bbq-sauce/
I better get some more smoking woods!
1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
 
ginny
yummmm

sounds wonderful to me.

BBQ grill
 
atalanta
I had some pulled pork today. The bar we go to does an occasional Pig Roast. One time I asked for the head and picked all the yummy meat off (I watch too much Bizzare Foods). Put it in the freezer and thaw as needed (takes no time in this weather). Yum! The cats were very insistant that I share.

jk - for a heating element, can you use one of those $20 burners from Walgreens? Will that get hot enough?

Or just go outside with a mirror, it feels hot enough today (though it's not too hot or Letterman would be trying the "fry egg on sidewalk schtick")
 
jkoll42
I love pulled pork - it's too early to be dreaming of it! My initial plan was exactly that - use a cheap burner but the walgreens site said it was online only. I think I will do the tour de pharmacie today and see what I can find. There's a local olde tyme hardware store that might have one covered in 3 inches of dust.

Yesterday I had the same though - using some mirrors or a magnifying glass! Hmm... wonder if we could roast a coffee bean with a magnifying glass?
-Jon
Honey badger 1k, Bunn LPG-2E, Technivorm, Cimbali Max Hybrid, Vibiemme Double Domo V3
 
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