A Good Butt Rub and some Smoke on the Grill

I thought I would do a quick post/recipe to show some of the mad cooking abilities of my Vision Kamodo Grill.

I like to cook. No doubt, whether its the stove, on a camping trip, or on the grill, I like to put the fire to the meat and make it happen.

I wrote this post a few months ago and talked about my kamodo grill and the who, what, why on why I purchased one. I was REALLY impressed with it after having only cooked a few times on it, and I can honestly say that a year later i am no less impressed. This things can cook just about anything. I do a lot of burgers, steaks and a fair amount of smoking (one of the main reasons I bought it).

Unlike some other types of grills, the Vision can also smoke low-and-slow.

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 Although I do cook ribs sometimes, I really like to cook a good pork shoulder. I have used a few different recipes for rubs, and have come up with that I like. This is as much of a debate as ford vs chevy. It’s all in what you want. For me, I like a little sweet with the rub, but a good spice too.

Dad’s Butt Rub

  • 1/2 cup of brown sugar
  • 1/2 cup of smoky paprika
  • 1 Tbs Salt
  • 1 Tbs black pepper
  • 1 Tbs Chili Powder
  • 1 Tbs Onion Powder
  • 1 Tbs Garlic Powder
  • 1 Tbs Thyme (Dried)
  • 1 Tbs Seasoned Salt
  • 1/2 Tsp of Cayenne Pepper – More or less depending on you taste

This makes enough rub for 1-2 butts.  If you are doing 3 you would want to double it.  If you want to make a little extra to keep around for other stuff, just put in the freezer and it will keep for a while… months.


I can’t say that I am completely happy with the wood selection that I use.  I almost always use apple wood, and then either pecan, hickory or cherry. I like the base flavor of apple, but I haven’t quite figure out which of the others I prefer.  This is not to say that it is not some darn good BBQ, but I’m still working on refining that flavor a bit.

The wood that you use also depends on what you can get locally.  We can get chunks here of the apple and the pecan.  The other stuff is mostly in chips.

So, enough of the talk,  where’s the MEAT?


It all started off like this, about 13 hours earlier.



On this smoke I decided to put 3 butts on the Vision Grill. Due to the fact that my top extender grate is only about  3-4 inches off of the bottom grate, I had to raise it up a bit.  No worries.  I used 2 sets of bricks to raise it up just enough to fit 1 butt on bottom and 2 on top.

One thing to note here.  You have to be aware of the clearance to the bottom side of the lid.  My grill has a probe that sticks out the bottom of the thermometer, and I had to precariously position the top butts so that the probe wasn’t driven into the mean.

To get to this point, loaded up the Vision grill with ONLY LUMP CHARCOAL.

I NEVER use anything else.  Absolutely NO briquettes.  Lump burns much cleaner, tastes better, and in  the end will go much further.  One load in the fire box will be good for a 12-14 hr cook.


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