Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  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

    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
  5. 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...
  6. 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 +...
  7. dunginhawk

    First pork butt with new smoker. Partial q view

    Figured i would post some results from my first ever pork butt smoke with my new MES. I just picked it up from bass pro on friday.  The digital one, with the remote (PRICELESS).   I will say, that having it digital, with a built in probe and timer setting etc is unreal.  I couldnt be happier...
  8. dunginhawk

    Points vs flats.... buying just the point?

    Good afternoon ladies and gents. i just got back from wally world, where i saw a couple big packers.  16 pounders. I didnt get one because i am set to buy a MES to hold it. my current smoker wouldnt hold that size. Also, i saw shrink wrapped points that said "corned beef" on them. They had a...
  9. dunginhawk

    First brisket - need additional information :)

    Ok good morning. I bought a brisket at costco the other night and prepared it with a dry rub my bro makes.  I think i need to change it up, I didnt care for the rub. So i put half of the brisket (a few lbs maybe 5) in the fridge wrapped in plastic wrap over night. My smoker is an electric...
Top Bottom
Back
Clicky