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Hi there @KKash. I was going to pass on this one and then realised that any and every vegetable dish cooked on a KK has the chance to pass your vegan test. Here are a few cooks that may help: Nothing beats a slow roasted pepper. I do this with mini tomatoes too and they turn into little sweeties to pop in your mouth while you wait for the main event. The main event could be a caponata. Here mine did catch some smoke alongside a meaty cook. Or a fancy pants Thomas Keller ratatouille for a special occasion Finally, roast peaches and figs for dessert. Sorry, no actual recipes but all are easily discoverable online and can be tailored to your taste. Jealous of your 42. It does mean you have loads of space to cook your daughter separate meals alongside the rest of your cook. Guess she would not appreciate the goat accessory that comes with a 42.

This part of your post interested me. The thing I like best about KKs is that they use so little fuel. OK, of course that is not what I like best - the way it cooks and the aesthetics rank higher but the third best thing about KKs is their efficiency. When I start a cook I fill the basket to the brim and light the coals/briquettes. Usually just in one location but if I want a very hot fire then I might light three locations. In two years of owning my KKs I only ever finished a full fire basket of cocoshell briquettes five times. There was always unburned fuel left over. When my cooks are done I close off the bottom holes and the top damper and rest easy, knowing that the air tightness of the KK will mean that the fire will go out and the remaining coal is available for use for my next cook. I don't want you to miss out on this great benefit.

@MacKenzie had to use your IPhone like the rest of us? Looks great as always!

Don't forget the best veggie cook out there - local sweet corn!!

Tried another pizza cook last night. Been trying locally made pies (frozen). Heat soaked the KK and pizza stone on upper grate for 3 hours - checked the stone with an IR thermometer and it was averaging 450F (475F in the back, 435F - 455F in the middle and 425F in the front. Dome was sitting at 430F. Pizza was a 3 meat combo (pepperoni, sausage and ground beef) to which I added mushrooms, red pepper flakes and parm. Came out looking nice, good browning on the bottom crust. Like the old saying goes, the proof of the pudding is in the tasting! Well, I have to say that I'm not impressed with these pizzas. The crust can't make up it's mind if it wants to be thin and crispy or thick and chewy. It's in some "no man's land" and not very appealing. Toppings and sauce are OK, it's the crust that's holding it back. After the 1st try a couple of weeks ago, I thought that it was my fault as I didn't get the stone heat soaked at the right temp (a bit low) and I hadn't put in enough charcoal and my fire was dying out. This time, I started earlier, put in more charcoal (cocochar this time) and made sure that the stone was where I wanted it before putting the pizza on (frozen, per their instructions.) And, I rotated the pizza every 4 - 5 minutes given the temperature profile front-to-back. Similar results to the 1st one, so I'm concluding that it's not me, but the pizza. Won't try a 3rd time.

Great photos Tekobo. Kkash I’ve found pumpkin really soaks up the smoke flavour so any roast pumpkin recipes can be adapted into you KK. This goes for any indirect roast vegetable recipe and also any direct grilled vege. Sent from my iPhone using Tapatalk

@Boom Boom The reason I ask is that I assume your KK is the Cobalt Blue, but when I look at your KK the grout does look dark grey and the tiles are further apart than others I have seen - I prefer yours! Would you mind posting a photograph of your KK like the bottom picture for comparison please?

Had a craving for a proper burger yesterday. UK is now in lockdown so we decided to embark on a homemade adventure involving the KK. We also decided to try 'tater tots', never had them and only ever heard mention of them on US television. So, we went to the cookbooks and found what looked like a good recipe. Had to make buffalo sauce and ranch sauce from scratch and also made garlic aioli and a quick pickle to go in the burger. Results below. Tasted good. Tater tots are like gnocchi meets a dirty nachos via American style spicy wings. We added pan fried bacon and chives. I realise that we need to get a burger press. We don't often do burgers from scratch but I could have done with the uniformity for cooking. Mrs BQ was the maker and the shaper. It made them a bit more awkward to eat but didn't impact the flavour. Now slobbed on the sofa arguing over whose turn it is to go and get another beer....

@Basher Thanks for the lead on the pumpkin, I am looking into those recipes along with anything veg.

@tekobo thank you for the excellent suggestions, and photos really help stir my imagination. Am now researching recipes and we shall where I finish up!! The 42 is glorious, cannot say enough complimentary things about it - strictly speaking much bigger than I need, but it's nice (luxury) to be cooking indirect and still spread things out.

Two killer meals, Tony.

Catching up on a couple of cooks. Couple of nights ago, did a pre-marinated pork tenderloin. Some lame peppercorn stuff, so I amp'ed it up with some Suya pepper rub (my recipe.) Got so tied up with all the sides getting done at the same time as the pork; plus, the stupid MEATER app was beeping at me to get the meat off the grill, that I forgot to take a picture of it on the KK. . DOH! But, I did get a plated pic. Served with potato gnocchi with alfredo sauce and sautéed green beans with Japanese yum-yum dressing. The Suya pepper rub really helped this pork flavor-wise. But, the marinade did it's job, as this thing was melt in your mouth tender! I DID remember to get a grill shot of last night's dinner of Persian chicken breasts. Main grate, direct, grape vine chunk, 325F. A paste of orange zest, olive oil, fresh cracked fennel and coriander seeds, with sumac and roasted garlic powder. Plated with couscous with an orange juice, olive oil, and parsley dressing and roasted broccolini with Everything Bagel seasoning and more of that Japanese yum-yum dressing.