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Recent content by dunginhawk

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  1. dunginhawk

    Pizza Stone Advice

    Good morning smokers :) Just wanted to ask quickly if anyone has any advice for a pizza stone for my Vision Kamado grill/smoker. I just made pizzas last week and had this thing hotter than heck and it shattered my stone. I want to make sure whatever stone I get, It can withstand the temps...
  2. dunginhawk

    Digi :)

    So i posted another quick topic on the gadgets forum, but the traffic is not high there. Just a quick question. I have a vision classic b kamado. brand new (love it) Would the digi q party q be a good enough option for me?  I don't care about the open door mechanic (i can turn it off...
  3. dunginhawk

    Digi q dx2 full on

    Good morning guys.  I have had a MES for a few years (and i like it) but recently I consolidated from a large gas grill and the MES to a vision grills kamado.   First time the other night using it, we did pizzas and holy crap were they amazing.   I want to start doing ribs, brisket, etc on it...
  4. dunginhawk

    Brisket Different Info Question

    thats what ive always thought... ive always taken mine to 200-205 and it comes out ok.  i will be honest, i havent gotten a good smoke ring, or the best texture out of my brisket. i think its very hard.   my pork however is world class :)
  5. dunginhawk

    Brisket Different Info Question

    Good evening.  Just a real quick question. Ive read a ton on here about brisket to 200-205 (foiled at 165) Then a friend of mine smokes his to 165 (wraps and rests for 1 hour) then slices. Can you guys tell me what these huge differences in temp will produce?    Thanks
  6. dunginhawk

    Brisket and pork butt crisis. need help :)

    OK update.... Checked the temp with 2 other probes, right on the grates inside... Dead on 100% accurate on all three , the built in, etc... Kinda amazing it was that accurate. Either way... Things i THINK will work out in the end. Foiled them at 169 degrees, put em back in the smoker at 210...
  7. dunginhawk

    Brisket and pork butt crisis. need help :)

    i should mention i have a MES... so i think the way it works is i could set the temp and timer and once the timer ticks to 0 it shuts off, then rests.... that would take some pretty good guess work on my part... wish it had a timer shut off for internal temp
  8. dunginhawk

    Brisket and pork butt crisis. need help :)

    Good morning folks. At 5:15 am i put on a 7 lb butt, and a 7.2lb brisket.  set to 215 degrees. 4 hours later or so, i am already at 168 internal temp. what gives? and thats on 2 probes in each piece of meat. What im looking to do is slow this thing down. if i foil them now, i could take...
  9. dunginhawk

    Beef, it's what's for dinner...

    wow does that look good.. ive only done a couple briskets so far, but they havent turned out great. those look so good. one question i have is, whenever i order burnt ends at a bbq joint they are just cut chunks not spaghetti strings like most i see on this site. is it just the way you pull...
  10. dunginhawk

    8.5 lb pork shoulder w/ qview

    Good evening folks. So i picked up a 2 pack of pork shoulders at costco a couple weeks ago. Thawed one out, rubbed it down and stuffed it in the freezer. Set the alarm, woke up at 6am, remote started the smoker and headed down to prep. Soaked some chips for a bit (jack daniels oak +...
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