tldr; Moron asks for help
So....we won a
Vision HD1 Series Kamado grill this past weekend from a raffle. It's apparently a cheaper cousin to the BGE but boasts some positives over that brand #marketing. You guys might already know about these
. Whatevs, it was free so I'm gonna (try to) use it. I already have some lump charcoal coming.
I can do general grilling on my standard charcoal Weber (burgers, brats, a venison tenderloin, steak, chicken, etc) with relative success. But only twice have I tried "smoking" ribs, indirect with some wood chips (modified 3-2-1). Turned out ok. Good but not great. I've never tried anything else that this thing can do....can't wait for pizza but that's going to be like eleventy weeks down the road.
The little reading I've done over the past few days has been overwhelming. I hope I don't spam the thread but I'm going to have a ton of questions. I apologize in advance if these are easy or answered on every page but 153 of them is a little daunting to go through when half the terms I have to look up lol.
I guess my first one is seasoning. I've read the ceramic needs to be seasoned, much like a cast iron skillet. One site suggested just lighting it up and throwing some bacon on and letting it spray and then coating it with oil. I'm guessing they didn't mean Oscar Mayer thin sliced stuff, or did they? Or were they talking about getting a chunk? What kind of oil? Vegetable? Crisco? Grapeseed? What temp?
I realize learning temperature control is the next step. I just don't want to ruin this thing so I'm starting here. Sorry for being the n00b but how far should I go with the "seasoning" of it?. I can't do a ton in the coming weeks because my kids are starting baseball and whatnot so I may have a free few hours here and there to start that part. Just trying to :sehorn: for future reference.
PS I did see the links on page one. I'll get back to those. I'm literally blind here at this moment as to where I should begin. TIA