Again, Bart, you are so right (3:30) ... I was having that problem. I wanted to cure it at a lower temp, like 250 / 300. But, damn, it kept going up to 400+. But, I had to keep opening the big lid where it wouldn't get too freaking hot. So, I didn't realize that you have to just barely open it. Yeah, I even tried to cut them both down (when it was 300-ish, later on), but when I did and shut the lid, then it climbed to 400 in no time. So, yeah, I think you have to "baby-step it", just like you said.
Nice, my Vision grill is going on 12 years old the black finish has peeled off and the firebox has seen its better days. The grill space is only about 18” so the added space would be nice. Looking at picking a Louisiana up at Costco. On my vision I added a clear bead of high heat silicon around the bottom vent, and also the base of the top vent. I feel it makes it slightly more air tight. I’d also recommend filling that fire box up with lump. Add to it as needed.
Just get a new firebox if its cracked who cares what the glaze looks like on the outside. Just try to keep it covered so the creamic doesn’t get wet. These grills should last a lifetime but i keep my Louisiana grill when not used in the garage so it doesn’t get destroyed by the fla sun and heat.
Just want to say your doing a great job, I’ve just recently purchased a Louisiana Grill and find it good seeing food done on the same grill. I have found it hard keeping temp down and only been able to get 270-280 my preferred smoking temp takes a little longer but the smoke ring you get on the meat is worth it. Gonna try your method for 250 as I would like to do some pulled pork and some long slow cooks. Keep up the brilliant work and Recipes
kevin towner thanks a lot! And yes, it is very difficult to let those low temps.. I hope my method works! Just remember to be super patient and baby step it.. I’m not a patient person so it’s rough sometimes lol
Thanks for the video, I've had the same issues with keeping the heat down so will try this when I eventually get brave enough to cook some big meats. One thing I have found is that my dome temperature is around 100°F under the temperature at the grill. Has anyone else found this?
Yep, that's exactly what I'm dealing with, too. I used digital temp with probe inserted into the grill chamber through the top vent and placed right above the grill grit. The difference varies exponentially between 100F - 150F depending how high the "real" temp is. I screwed up lot of slow smoking tries before I realized what the problem is.
So just got in what I ordered for louisiana grill from the website I told you about and have to say it fits great. Bought the woo ring and cast iron grill grate for high heat steak cooks.
I have been looking to buy accessories for my Louisiana and are not interested in any of the ones on there website. Can you give me a website that has more options to choose from, such as cast iron grill grates, half moon deflector plates? Thanks
Damn, video came at the right time. I just got my LG from Costco. I had been wanting one last few months, but I couldn't get it because I was in a fracture boot. So, I had to FUCKING WAIT until I could safely get it home, assemble it, and start to cook. So, 8 weeks and then 3 more of physical therapy, and I'm better enough to get one. Well, went down this week and grabbed one. Had it in car for 3 or 4 days -- as it rained in Houston and I tried to find someone to help me get it out; no one volunteered, so wife & I just did it ourselves. Assembled on Sat (7-10-2021) and then did my curing on Sun (today). And, wow, it's hard to start -- if you dont' have a wax tinder bundle; you sure the FREAK can't do it with wadded up newspapers or napkins, or it wouldn't stay lit for me with that lump charcoal. But, I did my curing today, and mine kept having the Temp jump up REAL QUICK to 400+. I didn't want to go that hot, as I was slowly wanting to break it in. So, I am searching now on YT, so I hope your video will help me. And, yeah, please, do Cooks on YT, and I'll sub. These Kamado's are gonna be big time search items.
I think so too, glad you’re leg is better! Gonna be putting up more videos pretty soon, just got a LG pellet grill too, lots of stuff to do! I just moved into a new house in the country so I’m grilling more than ever! With those, hard to control the temp, so make sure that window is closed on the bottom, like all the way but 1/4 an inch if you are slow cooking
@@therecipestation1026 Yeah, that's what I plan to do a lot of -- slow cooking or smoking. Well, no, maybe not exactly. I kindof wanted something to sear. I have a Traeger pellet grill (which was new to me about a year or two ago), and, Bart, it has been best investment ever. I can AUTOMATE COOKS so easily. I just love it. But, the Traeger don't get high enough temps. I kept watching some guy on YT who does it on his back pork (kindof British guy, forget his name), and he was complaining about T not doing that and using his Kamado to do steaks. And, no way to do a steak on the T, and, after watching his good steak videos and doing them on the LG plate, I see what he meant. I just had to HUFF and ADMIT he's right, because I didn't want to spend shit-load on something else that I barely use. Especially the LG @ Costco -- to me -- isn't cheap, and it's valuable and worth it -- if I can use it alot. But, if it sits in driveway and doesn't do crap for months at a time, it's not worth it. So, that's why I'm onto YT and learning from others who have more experience than me. Honestly, I grew up with unpredictable food situation, so I want to have predictable food in this version of my life. Thus, thanks for helping me (and others) achieve good-tasting and easy-to-predict BBQ's. It's just so expensive now to eat out. Oh yeah, that british guy (I think) is named "Smoking Dad BBQ". I love his Ass, he's really cool too. And he makes a lot of mistakes, so I can identify with that. Makes me see him as more human and just like one of the rest of us.
Glad I found this channel. Great job! I have the same grill. Do you leave the mesh door open for most cooks? What about long cooks? Do you close the mesh door in that case?
TheChampionluva honestly, I started using the mesh cage, but I got really unpredictable temps, so now I don’t use it at all.. I just open and close the whole door
MrRLS24 the only thing I’ve done that’s really different, is, depending on what I’m cooking, I’ll turn the deflector plate upside down to give myself more room.. other than that, I use it the way it came out of the box
Yea man. Been trying to dial in temps for a few cooks now. Watching as many other RUclips vids as possible. Unfortunately this grill isn’t like the big joe or the big green egg. Venting is totally different. I tried using methods recommended for those grills and lost control of the heat quick. I feel like you really gotta choke this one off pretty good. For low and slow you gotta dang near close that bottom vent. Other grills you can run at like 1.5 inches or more. With this bad boy all you gotta give it is a sliver.
JoePlayz Games ya took me a few cooks to figure that out. That’s why I always recommend cooking pork butt the first few times.. much cheaper while you learn the grills.
What did you end up doing to get your temp gauge to go back down. I did the same thing and mine is stuck around 75 to 100 degrees and the gauges that come with these grills don’t have any way that I can see to adjust the needle or gauge. I’m a bit lost.
Hi Bart. Thanks for making these videos. How do you like the Louisiana ceramic grill? Looking to get a ceramic egg style grill, the price on some of the others is crazy.
John M you know, this one was $699.. would have been $599 at Costco if I would have bought it when I really wanted instead of having it freighted.. I’m telling you.. worth every penny.. now a Kamado Joe of the same size is $1900 and NOT worth that.. but for what I have, and all the things it does (I made freaking pizza on it) it was worth the price
@@therecipestation1026 Do you show pizza videos on this channel? If not, I sure hope you consider doing that. I'd like to learn how to make home-made pizzas on LG.
Matthew Kowal you know, I have no idea.. I’ll look around and see, but mine never has that problem, unless it’s really hot then I think it stresses the spring. It never just closes though. Sorry I couldn’t be more helpful
Matthew, if you look at your installation instructions, it tells you how to do it. Basically take the black cover off the rear hinge and tighten the two bolts it exposes. Hope this helps.
Mike Turbin is nooooooo!!! Some grills use those, this one absolutely does not. To get the best smoke, I suggest using only chunk wood, not slivers, and definitely not pellets. Don’t want to see you have a bad cook!!! Lol have a good one
Making my first dinner on the grill tonight. Jerk Chicken Kabobs!!! Early Fathers Day present from my family. Excited and feeling spoiled.
Jason Beda Oh man tell me how those turn out that sounds great!
Again, Bart, you are so right (3:30) ... I was having that problem. I wanted to cure it at a lower temp, like 250 / 300. But, damn, it kept going up to 400+. But, I had to keep opening the big lid where it wouldn't get too freaking hot. So, I didn't realize that you have to just barely open it. Yeah, I even tried to cut them both down (when it was 300-ish, later on), but when I did and shut the lid, then it climbed to 400 in no time. So, yeah, I think you have to "baby-step it", just like you said.
Nice, my Vision grill is going on 12 years old the black finish has peeled off and the firebox has seen its better days. The grill space is only about 18” so the added space would be nice. Looking at picking a Louisiana up at Costco. On my vision I added a clear bead of high heat silicon around the bottom vent, and also the base of the top vent. I feel it makes it slightly more air tight. I’d also recommend filling that fire box up with lump. Add to it as needed.
Just get a new firebox if its cracked who cares what the glaze looks like on the outside. Just try to keep it covered so the creamic doesn’t get wet. These grills should last a lifetime but i keep my Louisiana grill when not used in the garage so it doesn’t get destroyed by the fla sun and heat.
THANK YOU. Helpful and to the point.
Just want to say your doing a great job, I’ve just recently purchased a Louisiana Grill and find it good seeing food done on the same grill. I have found it hard keeping temp down and only been able to get 270-280 my preferred smoking temp takes a little longer but the smoke ring you get on the meat is worth it. Gonna try your method for 250 as I would like to do some pulled pork and some long slow cooks.
Keep up the brilliant work and Recipes
kevin towner thanks a lot! And yes, it is very difficult to let those low temps.. I hope my method works! Just remember to be super patient and baby step it.. I’m not a patient person so it’s rough sometimes lol
Damn, Bruh, you have a WORLD-CLASS intro, Bart. Man, already impressing. HITTING THAT SUB BUTTON ... Now !!!
Thank you very much!
Thanks for the video, I've had the same issues with keeping the heat down so will try this when I eventually get brave enough to cook some big meats. One thing I have found is that my dome temperature is around 100°F under the temperature at the grill. Has anyone else found this?
I’m not sure how to measure that…
Yep, that's exactly what I'm dealing with, too. I used digital temp with probe inserted into the grill chamber through the top vent and placed right above the grill grit. The difference varies exponentially between 100F - 150F depending how high the "real" temp is. I screwed up lot of slow smoking tries before I realized what the problem is.
So just got in what I ordered for louisiana grill from the website I told you about and have to say it fits great. Bought the woo ring and cast iron grill grate for high heat steak cooks.
Peter Gonzalez ya I was afraid of that.. that’s why I didn’t buy anything
Peter Gonzalez oh wait
Peter Gonzalez sorry.. tell me again what brand you used for our Louisiana’s
Pitboss is made by the same people that made louisiana grills ceramic grills
I have been looking to buy accessories for my Louisiana and are not interested in any of the ones on there website. Can you give me a website that has more options to choose from, such as cast iron grill grates, half moon deflector plates? Thanks
Damn, video came at the right time. I just got my LG from Costco. I had been wanting one last few months, but I couldn't get it because I was in a fracture boot. So, I had to FUCKING WAIT until I could safely get it home, assemble it, and start to cook. So, 8 weeks and then 3 more of physical therapy, and I'm better enough to get one. Well, went down this week and grabbed one. Had it in car for 3 or 4 days -- as it rained in Houston and I tried to find someone to help me get it out; no one volunteered, so wife & I just did it ourselves. Assembled on Sat (7-10-2021) and then did my curing on Sun (today). And, wow, it's hard to start -- if you dont' have a wax tinder bundle; you sure the FREAK can't do it with wadded up newspapers or napkins, or it wouldn't stay lit for me with that lump charcoal. But, I did my curing today, and mine kept having the Temp jump up REAL QUICK to 400+. I didn't want to go that hot, as I was slowly wanting to break it in. So, I am searching now on YT, so I hope your video will help me. And, yeah, please, do Cooks on YT, and I'll sub. These Kamado's are gonna be big time search items.
I think so too, glad you’re leg is better! Gonna be putting up more videos pretty soon, just got a LG pellet grill too, lots of stuff to do! I just moved into a new house in the country so I’m grilling more than ever! With those, hard to control the temp, so make sure that window is closed on the bottom, like all the way but 1/4 an inch if you are slow cooking
@@therecipestation1026 Yeah, that's what I plan to do a lot of -- slow cooking or smoking. Well, no, maybe not exactly. I kindof wanted something to sear. I have a Traeger pellet grill (which was new to me about a year or two ago), and, Bart, it has been best investment ever. I can AUTOMATE COOKS so easily. I just love it. But, the Traeger don't get high enough temps. I kept watching some guy on YT who does it on his back pork (kindof British guy, forget his name), and he was complaining about T not doing that and using his Kamado to do steaks. And, no way to do a steak on the T, and, after watching his good steak videos and doing them on the LG plate, I see what he meant. I just had to HUFF and ADMIT he's right, because I didn't want to spend shit-load on something else that I barely use. Especially the LG @ Costco -- to me -- isn't cheap, and it's valuable and worth it -- if I can use it alot. But, if it sits in driveway and doesn't do crap for months at a time, it's not worth it. So, that's why I'm onto YT and learning from others who have more experience than me. Honestly, I grew up with unpredictable food situation, so I want to have predictable food in this version of my life. Thus, thanks for helping me (and others) achieve good-tasting and easy-to-predict BBQ's. It's just so expensive now to eat out.
Oh yeah, that british guy (I think) is named "Smoking Dad BBQ". I love his Ass, he's really cool too. And he makes a lot of mistakes, so I can identify with that. Makes me see him as more human and just like one of the rest of us.
@@therecipestation1026 ALso, just if you don't know him, here's his channel ...
ruclips.net/channel/UCy2OStmU5fbTpGe7FgQCpqQ
Glad I found this channel. Great job! I have the same grill. Do you leave the mesh door open for most cooks? What about long cooks? Do you close the mesh door in that case?
TheChampionluva honestly, I started using the mesh cage, but I got really unpredictable temps, so now I don’t use it at all.. I just open and close the whole door
Ya I always close it.. especially in long cooka
how good is the thermometer on the grill?
Once the temp is archived do I need to add additional coals for a 24 hr slow cook?
I recently purchased the same Kamado grill you use on your videos. What different configurations have you used other than the top rack.
MrRLS24 the only thing I’ve done that’s really different, is, depending on what I’m cooking, I’ll turn the deflector plate upside down to give myself more room.. other than that, I use it the way it came out of the box
Thank you!
Michael Johnson sure!
Yea man. Been trying to dial in temps for a few cooks now. Watching as many other RUclips vids as possible. Unfortunately this grill isn’t like the big joe or the big green egg. Venting is totally different. I tried using methods recommended for those grills and lost control of the heat quick. I feel like you really gotta choke this one off pretty good. For low and slow you gotta dang near close that bottom vent. Other grills you can run at like 1.5 inches or more. With this bad boy all you gotta give it is a sliver.
Michael Johnson yes that is totally right.. get scared a lot that my wife is just going to die out but it never does.
Thanks, I just got this grill and I made that mistake on going to fast and was unable to get the temperature to go back down
JoePlayz Games ya took me a few cooks to figure that out. That’s why I always recommend cooking pork butt the first few times.. much cheaper while you learn the grills.
What did you end up doing to get your temp gauge to go back down. I did the same thing and mine is stuck around 75 to 100 degrees and the gauges that come with these grills don’t have any way that I can see to adjust the needle or gauge. I’m a bit lost.
Hi Bart. Thanks for making these videos. How do you like the Louisiana ceramic grill? Looking to get a ceramic egg style grill, the price on some of the others is crazy.
John M you know, this one was $699.. would have been $599 at Costco if I would have bought it when I really wanted instead of having it freighted.. I’m telling you.. worth every penny.. now a Kamado Joe of the same size is $1900 and NOT worth that.. but for what I have, and all the things it does (I made freaking pizza on it) it was worth the price
@@therecipestation1026 Do you show pizza videos on this channel? If not, I sure hope you consider doing that. I'd like to learn how to make home-made pizzas on LG.
@@PoeLemic yes, I have a pizza video!
Is your fire box wobbly like mine? It’s really annoyy
Do you have any idea how to tighten up the lid so it stays up on it's own!
Matthew Kowal you know, I have no idea.. I’ll look around and see, but mine never has that problem, unless it’s really hot then I think it stresses the spring. It never just closes though. Sorry I couldn’t be more helpful
Matthew, if you look at your installation instructions, it tells you how to do it. Basically take the black cover off the rear hinge and tighten the two bolts it exposes. Hope this helps.
@@georgewhittle1246 Thank you got it working properly!
Not sure if my last comment made it. Do any of you LG 24” users have an issue with your firebox wobbling?
No I’ve never seen that
Pretty common issue. Been reading a lot about it on Kamadoguru (forum)
No mines fine maybe sand it flat? :p
Remember it is a "KAW-MAW-DOUGH" grill, not a "KO-MO-DOUGH" grill.
John Moss meh..same thing lol
I thought u had to use pellets?
Mike Turbin is nooooooo!!! Some grills use those, this one absolutely does not. To get the best smoke, I suggest using only chunk wood, not slivers, and definitely not pellets. Don’t want to see you have a bad cook!!! Lol have a good one
Why did you stop posting?
Moved... then started new job, got busy.. was planning to start back up this week or next. Thanks for asking!
@@therecipestation1026 I really like your videos!