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  1. vision

    Smoked Burgers

    Can't you smoke them to 145 or so? Why take it all the way to 160-165?
  2. vision

    Vegetable Grates

    If you grill a lot of vegs, you know using kabobs sometimes doesn't make sense. Many of the grates available don't allow enough open area IMO or are hard to clean. What do you use to grill vegs?
  3. vision

    Grilled Marinated Vegetables

    I love grilling marinated vegs. What's your favorite recipe? Here's one of mine from all recipes: 2/3 cup olive oil 1/3 cup balsamic vinegar 1/4 cup minced onion 1 tablespoon chopped fresh basil 1 teaspoon minced garlic (go heavy on garlic) 1/2 teaspoon kosher salt 1/4 teaspoon fresh ground...
  4. vision

    Beer can chicken: Smoked or grilled?

    I'm under the impression chicken doesn't benefit from low and slow cooking. Use indirect heat and put some chucks on it. Mine turn out great. Brine!
  5. vision

    July 4th Smoke Plans...times, etc??

    Why is that?
  6. vision

    WSM Almost Decided

    Thanks guys. Spoonful, I am aware of them as they post ads on craigslist all the time. Thanks
  7. vision

    Kingsford sale at home depot

    The sale is back on for the Fourth.
  8. vision

    WSM Almost Decided

    I'm sold on getting a WSM. After reading many threads I'm 99% certain of going with a 18.5"  because: 1. I live alone and usually cook for myself. 2. My deck is small and it will take up less space. 3. Using less charcoal and being able to have 18hr cooks without refilling seems fantastic...
  9. vision

    Burgers and dogs will never be the same at my house qview

    Replace the hotdog with a stick of butter.
  10. vision

    Fatties taking FOREVER!!

    My guess is the temp in your smoker is off. They shouldn't be taking that long.
  11. vision

    Mesquite Tutorial

    What are the rules for using mesquite? I was thinking of using it on my first attempt at brisket and with the negative posts and talk of it being an "advanced wood" I'm questioning the choice.
  12. vision

    Rules for TBS

    So I've been feeling pretty good about myself..finally figured out how to get TBS. Placing a chunk directly on coals creates white smoke for a while then it will settle down but, sometimes it takes a while. If a chuck is placed off to the side or somewhere it can roast it's TBS the entire time...
  13. vision

    Brine or Not

  14. vision

    First shot at "reverse sear" method

    What is the benefit of the reverse sear? Don't you sear first to hold the juices in?
  15. vision

    Smokenator ?

    I love mine but it's my first smoker. If you're looking for a dedicated smoker a WSM is a better choice because (they say) it's easier to use.
  16. vision

    Smokenator 1000

    Yes I had a candy thermometer but in the end scraped using it and went with a polder on the grate sitting on two radishes. Besides having the trouble with the clip I don't like the idea of reducing the top vent area. Now there are no worries about accuracy. I've marked where 225 deg is on the...
  17. vision

    Kingsford Aftertaste?

    Using Kingsford in a smokenator makes life much, much easier. It provides a significantly longer burn, rock solid temperatures, and is cleaner to handle. If working with RO, you need to fill the entire chamber each hour. Can someone explain how I can identify the Kingsford minion method...
  18. vision

    Brining Timing

    Do you have to put the bird on the grill as soon as it leaves the brine? Could you brine it for 24 hours and then let it sit in rub for 12 hours before it hits the smoker?
  19. vision

    Memorial Weekend Fatties

    The camera is fixed so here are pictures of my second and third fatties from this afternoon. The first fatty is bratwurst, American cheese, onions, jalapeno olives, and Tabasco. The second is a by the book Bacon Explosion. Using apple wood and RO. I've finally dialed in the...
  20. f4283_1.jpg

    f4283_1.jpg

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