Vision Kamado Owners Thread - Available @ Costco

[LeafMan66_67]

FYI the Kamados are in at Costco now, arrived today.


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And we assume there is now one in your yard?

[mikeorr]

FYI the Kamados are in at Costco now, arrived today.


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And we assume there is now one in your yard?

It's currently in my garage, but close enough


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[HPhunter]

Awesome to hear. They are tons of fun.

[LeafMan66_67]

You will definitely enjoy it!

[mumblecrunch]

FYI the Kamados are in at Costco now, arrived today.

And we assume there is now one in your yard?

It's currently in my garage, but close enough

And one on my porch. Thanks to Mike for keeping me apprised every time he called Costco to ask, "are they in yet?"

And thanks to the Brewnosers Kamado Mafia who I'm holding personally responsible for lost productivity and great flavor



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[jeffsmith]

And two more join the ranks.

[CorneliusAlphonse]

I just got my tax return... Looks like I will renew my Costco membership. Buying one for real this year, on Monday or Tuesday.

[Sanitarium]

FYI the Kamados are in at Costco now, arrived today.

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Thanks for the heads-up, Mike! I am hoping to pick one up asap

Couple of questions: (1) what brand of lump charcoal were you telling me about (night of the hop hash firkin)? (2) how much lump does one expect to go through for a typical cook? I realize that you may not have an answer for #2 yet, but if anyone else can comment that would be great!

[LeafMan66_67]

FYI the Kamados are in at Costco now, arrived today.

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Thanks for the heads-up, Mike! I am hoping to pick one up asap

Couple of questions: (1) what brand of lump charcoal were you telling me about (night of the hop hash firkin)? (2) how much lump does one expect to go through for a typical cook? I realize that you may not have an answer for #2 yet, but if anyone else can comment that would be great!

I use Nature's Own brand from Costco. Hard to beat the price. Hard to say how much I use for each cook - load it up with every few cooks.

[jeffsmith]

FYI the Kamados are in at Costco now, arrived today.

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Thanks for the heads-up, Mike! I am hoping to pick one up asap

Couple of questions: (1) what brand of lump charcoal were you telling me about (night of the hop hash firkin)? (2) how much lump does one expect to go through for a typical cook? I realize that you may not have an answer for #2 yet, but if anyone else can comment that would be great!

I use Nature's Own brand from Costco. Hard to beat the price. Hard to say how much I use for each cook - load it up with every few cooks.

Same here.

[mumblecrunch]

I use Nature's Own brand from Costco. Hard to beat the price. Hard to say how much I use for each cook - load it up with every few cooks.

Same here.

Awesome, because I bought two bags of that stuff (remembered folks said they got charcoal at Costco and there was only one brand there, so...)

Picked up a pack of a half dozen cedar planks for $9-ish too. They look a little thinner than I'm used to but for that price I can double them up.

[canuck]

Perhaps this is a dumb question.......but I'll ask it anyways. I purchased my Vision Kamado last May, and I'm still using the stock gasket. I do have a replacement gasket on hand that I got from a group buy last summer with Jeff Smith. So, my question is how do you know when it's time to replace the gasket? I've been meaning to remove the stock gasket for quite some time now, but just never seem to get around to it. I guess that I'm just curious on how do you know when it's time to replace the gasket?

[Jimmy]

You can tell when it needs to be replaced..starts getting thin in areas, portions burned away, etc.

[RubberToe]

I got mine a year ago too and have been using it steady. The stock gasket is finally giving away in a couple of places. I think the answer to your question is any time after you bring it home from the store.

[LeafMan66_67]

I got my vision last April and have given it some steady use / abuse. I got the gasket from the same buy with Jeff and haven't put it on yet. I thought mine would degrade quicker, but it's still holding up well.

[jeffsmith]

I only replaced mine because a family member decided to whip open the lid on a 600° pizza cook without burping it. The resulting fireball scorched the gasket to the point that it was falling off in chunks.

[canuck]

Ok, thanks for chiming in gents. I've had a couple of looks at mine today while smoking a Pork shoulder and it seems to be holding up pretty well so far. Just thought I'd ask to see if there is anything specific that I should be looking for to warrant the replacement. Thanks guys!

[Sanitarium]

Got one this afternoon and just finished putting it together. Have to say that I was very impressed with the parts and how easy it was to assemble. Awesome deal, thanks again for the advice guys.

[wortly]

I only replaced mine because a family member decided to whip open the lid on a 600° pizza cook without burping it. The resulting fireball scorched the gasket to the point that it was falling off in chunks.

Jeff, how long does it take you to get to 600? I am loving the lil' kamado for low and slow stuff, but I am finding it is taking me quite a while to get up to 450+ for pizza. Any tips?

[Jimmy]

I only replaced mine because a family member decided to whip open the lid on a 600° pizza cook without burping it. The resulting fireball scorched the gasket to the point that it was falling off in chunks.

Jeff, how long does it take you to get to 600? I am loving the lil' kamado for low and slow stuff, but I am finding it is taking me quite a while to get up to 450+ for pizza. Any tips?

Are you using a torch to light it? I usually hit mine in 2-3 spots with the torch for 20-30 seconds on each spot.

It would probably take about 15 minutes to hit 600, but from what Nash tells me, you'd still want to leave it heat for a while before throwing any pizza's on.

[mr x]

Different types of lump will effect temp too. I know with my big Kamado, I pull out the draft door to increase airflow for over 500f.

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[jeffsmith]

I only replaced mine because a family member decided to whip open the lid on a 600° pizza cook without burping it. The resulting fireball scorched the gasket to the point that it was falling off in chunks.

Jeff, how long does it take you to get to 600? I am loving the lil' kamado for low and slow stuff, but I am finding it is taking me quite a while to get up to 450+ for pizza. Any tips?

I'm usually cooking pizza within an hour. I leave the bottom door wide open and the top vent wide open and I'm usually at 600° within 20 to 30 minutes. I use 100% cotton, cotton balls soaked in 99% alcohol as starters. Pop three of them in in different spots and light em up. They burn super intense and don't leave anything nasty behind.

[jeffsmith]

Different types of lump will effect temp too. I know with my big Kamado, I pull out the draft door to increase airflow for over 500f.

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This too. I use all maple (Basques) when cooking high temp. Burns hotter faster than oak. When doing low and slow, I use the stuff we got from Cabby.

[wortly]

O.k., thanks for the info guys.

Yeah I use the torch to light and use maple pretty much exclusively. I am in that ballpark for getting up to temp, but I thnk that I am just used to it being faster with my Weber one touch. I just started opening the bottom vent door completely, and that is speeding things up. It has definitely been a bit of a learning curve with the Kamado, but I am loving it.

[mr x]

Rumor that the biggies are $100 off at Costco. I know they were $599 yesterday at noon....

http://forums.redflagdeals.com/costco-k ... v-1468213/" onclick="window.open(this.href);return false;