I've had my Vision grill classic for 3 1/2 years now..... there is absolutely nothing this grill cant do. I never have to add fuel to my smokes. I fill the bowl up to the air holes with unlit lump charcoal and add a chimney of lit lump to the top and add my wood chunks to the bowl.. when smoking at 225-250 I have even heat for well over 24 hours. I've done several full size briskets and 15-20 pork picnic shoulders and have not only never had to add fuel I had extra left over for the next cook. I use the lava stone heat diffuser for slow and low smokes. The only thing a Green Egg can do that the Vision grill can't is empty your wallet! It's great for grilling as well, bacon wrapped pork medallions, chicken thighs, carne asada, Tri tips, bacon wrapped fatties it does it all and does it well! I had an issue with my top vent sticking, I contacted Vision Grill to get their input, they gave me some ideas to try and when I was still having the issue they had a new top vent in the mail the next day no charge.... I'll never utter and unkind word about the customer service! I love my vision grill Classic and know it will last me my entire lifetime! There have been zero issues with the ceramic outer or inner components. My family loves the food I smoke and grill and quite frankly, I'll never ever get rid of this beauty! The only thing I'd recommend Vision grill offer is a charcoal basket so i can remove the unused charcoal I save by closing the vents after a smoke, when I clean out the ashes. Feel free to contact me with questions about the vision grill if you'd like.
@Wowhondor
7 жыл бұрын
How often do you have to add flavored wood chunks? Guess I see people adding them in the door, however this doesn't have a door on this model that goes into the charcol area. I want to find a easier way to add charcol or wood chunks without having to take the food off every time >.
@TheJohnnyMannion
7 жыл бұрын
Moose Way thanks for the question! I usually put 4-6 wood chunks in with the charcoal. I spread them around so they catch at different times. When I'm doing a long smoke 12-18 hours I'll put a chimney or chimney and a half of unlit charcoal in the vision grill and put 4 chunks of wood in a north south east west configuration. I'll put in a chimney of lit charcoal on top of the unlit and place two chunks directly on the lit coals. This allows me to have immediate Smoke as well as Smoke over a longer period of time. After 4 hours or so, the meat has taken all the smoke it can.... now I'm talking chunks of wood not chips. Chips is a whole different thing! I use chunks that are about 2"x2" or 3x3"
@danielvela8073
6 жыл бұрын
Onion's Smoke Shack BBQ I have a question... I just got a B series. I tried to smoke a brisket for my first time out. I filled the lump charcoal just like the guy in this video. Added a few chunks of hardwood like the video showed as well. I couldn’t get the heat below 400. I ended up taking charcoal out (before putting the meat on) to get the temp down. When I took enough out to get a 225 heat, it was scarce of coal and the wood chunks never got a steady stream of smoke going. At 225, the coals only lasted about 4.5 hours. Do you have a video or a link that shows how the grill needs to be set up to hit the optimum smoke/heat for a long smoke. My brisket wasn’t as juicy and tender as it should have been due to higher temps.
@cefuller12
6 жыл бұрын
Earlier part: I like to smoke while I sleep. Later Part: Check the temp every hour... HuH?
@Icutmetal
2 жыл бұрын
Would you want to add a water/drip pan on top of the lava stone?
@billgilbert3651
4 жыл бұрын
I've had the Vision for 4 years and have never been able to manintain stable temperature between 200-225. I use minimal charcoal and do not usually cover the inside of the bowl. Temps jump to 300-350 and I have to choke it down to just a crack at the top and one dial at less than 1.0 and the other at zero. I also tape shut the door for the igniter but still think that air leaks in through it. Hourly or more frequent is needed to keep the heat coming and not burn the meat. I use mine all year long in Minnesota. Bill Gilbert
@2Atwater7
4 жыл бұрын
Bill Gilbert I have the S series and was having the same issues I contacted vision and asked for a new gasket for the ash drawer and was sent one free I just put it on the top of the old one and now It’s much better
@billgilbert3651
4 жыл бұрын
2Atwater7 Thanks for your response. I will request new gasket but the trap door, not a drawer, flips open. Maybe I can get a drawer?
@AcesHunteRRR
4 жыл бұрын
I had the same issue and only been using it for 1 year. However I researched and made minor adjustments.. which now holds my temps at perfect 225/250/275.... etc.. anyt temp I want it will hole for hours!!!! The problem is the ash tray leaking to much air, second remove top vent and bend in the metal slightly for a tight fit.. I recommend getting lavalock 1/8 gasket to place around interior edges of ash try to seal off the air
@Woodsmall41
Жыл бұрын
We are having issues getting to temp below 300. Any tips would be great.
@arkadynaiman9830
7 жыл бұрын
I cannot wait to start grilling on this grill.
@phyllish5
11 жыл бұрын
I love our Vision Grill! The taste is fantastic!
@andyhasler3353
11 жыл бұрын
very easy to smoke with ! top vent is a real gem!
@samace6322
3 жыл бұрын
You live in Ottawa right?
@fayekessner9419
8 жыл бұрын
The Signature Series Vision grills have an optional Gas Burner! This feature is by far the best! We don't always have time to start a charcoal fire...or might only want to throw 1 burger on the grill.. The gas burner with quick connect it great!
@mikemorrell2001
8 жыл бұрын
What do you do if your fire goes out or you need to add more charcoal or wood? Is this possible without taking everything off and out of the inside?
@deasttn
8 жыл бұрын
not really. If you have coals and they go out, I'd simply slide in an electric coal starter under the coals to relight. If you run out of coals, you'll need to add more coals (you might be able to slide smaller pieces into the firebowl with food on the grill).
@AcesHunteRRR
4 жыл бұрын
Just add charcoal above the holes slightly and it will last for a very very long time!!
@ogcsun9824
2 жыл бұрын
Didn't go through any vent settings ???
@pedroarellano8240
7 жыл бұрын
Good stuff, but the pork shoulder looked suspiciously like a pork loin. LoL. I think I'm going to buy one of these.
@jeremywallace4101
Жыл бұрын
Or a eye round roast
@ronbumbera6229
7 жыл бұрын
I have had the professional series for a few weeks now. I am less than satisfied. I decided to try pork ribs on Sunday. I loaded the grill with charcoal as per instructions and lit the grill. I wanted to achieve 225 degrees. I had ALL of the vents almost closed. I put the ribs on at 200 degrees. Due to the fact that I opened the lid the charcoal fired up due to the influx of oxygen. I completely closed ALL vents but the temperature rose continuously any way. By the time I took the ribs off the temp was close to 400 degrees measured with a top quality digital thermometer. So much for low and slow. It is my opinion the the features promoted by Vision, the pull out tray and firestarter window were leaking. I am sending this unit back to Home Depot and looking for another unit.
@daviddrake3481
7 жыл бұрын
Ron Bumbera you obviously don't know what the hell you're doing. Don't trash a piece of equipment because you are inexperienced. these type of grills take a lot of practice before you perfect. I don't even own this Grill and I can tell about what you claimed that you are totally inexperienced. I can't stand consumers that leave terrible reviews and comments because of their ignorance
@tommythomas9828
7 жыл бұрын
I agree with David.. Thanks to inexperienced people like you leaving bad reviews make people who want this grill think twice.. for no reason...
@robpaul622
7 жыл бұрын
Ron hopefully you’ve figured this out by now, but if you were unable to get the temp down it’s because there was still airflow that you couldn’t control even after you shut it down. Duct tape around the seems of the drawer in front is the cheapest easiest fix. Take care of that and you can easily control the temp using just the vents because there is no other way for air to get in/out.
@cefuller12
6 жыл бұрын
He closed all vents, but left the lid open.
@Bowfishin
8 жыл бұрын
great grill but wish there was a door to access the coals easily. if I'm smoking 2 pork shoulders for 11+ hours I always need to add coal. which means pulling off the meat, racks and lava stone when they are still hot. It's not a easy process.
@deasttn
8 жыл бұрын
I wonder if you might benefit from bringing your cooker up to temperature, then add more coal before adding your difuser plate and uncooked meat?
@peetsnort
7 жыл бұрын
Corey Chilson i use kanthal wire or nichrome 17 gauge. It doesn't transfer heat or rust. Miracle wire. Just fashion two loops for handlingor 15 gauge depending on the size of the gaps
@Bowfishin
7 жыл бұрын
Thanks guys! Ill look into that.
@gman5794
4 жыл бұрын
NIce job not using any rub on the shoulder!
@kylegray370
5 жыл бұрын
I just grilled a bunch of ribeyes and lobster tails to break it in on first cook, and im just like well, i have all this charcoal, what can i do, we had thawed out a whole turkey, so at 630pm yesterday i rubbed it down, and threw it on my B series diamond cut, i got it dialed to 225 and by 730 am it was still cooking at 215. I couldn't believe it, one large chunk of red oak and i had a pull apart delicious turkey ready to go this morning with no effort. I am sold on this product. Previously I have only endorsed grain alcohol and the F-150, so mine is hard to come by. Great product until it proves me otherwise and at an incomparable price point.
@lakerland420
3 жыл бұрын
So we just not going to talk about how he put that food on there with no seasonings 🤦🏾♂️
@Icutmetal
2 жыл бұрын
Nope.
@sunnyvalejedi
10 жыл бұрын
The Grateful Griller is like Zorro. No one knows who he really is...
@ogcsun9824
2 жыл бұрын
U may know how to set this grill up for smoking but no clue how to season a prk butt. Also your ribs are upside down lol
@qprhooligan
10 жыл бұрын
I bought a new vision grill and it was missing a nut. They wouldn't even send me one little nut.
@thadgifford
5 жыл бұрын
So I had a big green egg. And came to a point where it was just the wife and I and I decided I didn't need such a large grill. I've also seen so many reports on the vision grill that I decided to go ahead and buy one of those. So far it's been the worst mistake in my life. Twice now I have cooked steaks on the vision grill And they have come out very tough both times. I never had a problem on the big green egg with the toughness or tenderness of a steak when cooked on the big green egg. I prepare the steaks by rubbing virgin olive oil on the steaks all over on both sides. And then I bring the grill up to 600. And then I put the steaks on for 2 minutes and then flip for 2 minutes and then flip again for 2 minutes and do a final flip for 2 minutes. So the steaks are cooking for 8 minutes at about 5:50 to 600. When I did that on the big green egg that came out perfect and could all almost be cut with a butter knife! I've done ribeyes and t-bones on the vision grill following the above method and I can hardly cut them with a steak knife. Right now I am so disgusted with the vision grill. Any advice or am I doing something wrong?
@amonacoamonaco
5 жыл бұрын
that is the worst mistake in your life? wana trade problems?
@4runnerrebel192
2 жыл бұрын
Knows how to use a kamado. Presents himself as a frequent barbecuer. Doesn't season pork loin or ribs.
@Golasthe1
10 жыл бұрын
Knock off KAMADO joe which this guy did the advertising for it to!
@MegaTheRatman
6 жыл бұрын
It's a great looking grill and feels high quality during assembly but in use it is so drafty and poorly designed that even after adding sealant and insulation to the crappy ash catch tray and top and bottom vents it won't hold temps below 325. The ash catch tray and poorly engineered lid shock system are to blame for the most part. Don't waste your money as you will most likely have to spend another $2-400 on a controller to make it work right as well as modifying and sealing all of the vents. This applies to the Vision Classic B series. No experience with any others.
@x.christopherschaus2912
3 жыл бұрын
You're an idiot.
@jimcanzona4163
2 жыл бұрын
Have s b series. Have had none of these issues and haven't spent any money on repairs. Ash tray works fine to me. Have had for 3 yrs now. It did take getting used to for slow cooks. Grilled steaks are as good as my weber,tho.i do get thicker steaks now and do a reverse sear. Never messed this up,yet
@bbqing99
10 жыл бұрын
Looks good, but don't be fooled by these cheap knock offs. The Big Green Egg and Primo are the market leaders, they are proven and backed by a lifetime warranty. My opinion is that the ceramics on the Vision grill won't hold up very long compared to North American built brands. Buyer Beware!!
@williamjourney6753
9 жыл бұрын
Chuck Shabsove This isn't an opinion, but rather a comment by a Vision grill owner, and happily so, for a number of years. I wouldn't describe my grill as cheap, but would agree that it was cheaper in price than the more expensive BGE. I used the 800.00 saved by purchasing the Vision instead of the "Sacks Fifth Avenue" label, by purchasing some prime beef from Alan Brothers.
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