MacKenzie

@Tekobo, what lovely looking game treats, awesome colour on everything. 👍👍

Me too, Paul.

Mine had become one of what I consider and essential item in my kitchen and I also love their lightweight enamel coated cast-iron frying pans.

"za" would be on my list!

Hey Bruce, nice to see you. Admiring that tasty looking brisket are you?

I was slow to figure out what I wanted to cook with the Vermicular Musui Kamado when I first bought it but it has become one of my very favourite kitchen tools. It makes a mean stew, chili, onion soup, steamed beets are out of this world, steamed bao, let's not forget the steamed corn on the cob, the list just goes on and on. The country bread that is in the recipe books is awesome too. It has become my go to item. One other feature is the timer, love that, no standing around waiting to turn it off.

.... and you got it done in less time than it would take to clean up and store a bandsaw, plus using your muscles.

New Year's Eve was smoking pork belly for friends who want to learn how to do bacon. I didn't take much for pixs but when the slicing part was done this morning I did receive some nice treats for my lunch. Naturally I had to taste the bacon, just checking you know, Shirkand with pistachios, and beef, veggie, cheese Boa they made before arriving. I just took an end piece of bacon for the taste test.

Happy New Year to you too, Tony. I'd say you were off to a perfect start with that breakfast feast. I love cherry juice too.

Can't wait to see the pixs, Poochie.

I was at my brother's for Xmas dinner, it was wonderful. I ate every last crumb.

Let the fun begin is right, hopefully someone who has done it before will chime in. Don't forget the pixs, Poochie, hopefully from start to the grand finish.

WOW, what a great job, well done. 👍 👍

Smooth sailing, hope it all goes super well. Watch those fingers. 👍 👍

Interesting.

Basher, it's like riding a bicycle. It's in your blood now.

Lovely cook Capt. 👍👍

Now that's a kitchen!!! Just look at the work space. Keep the pixs coming, please.

Just remember when you take the temp with the IR gun, it is taking the surface temperature. One needs to be patient and give the bricks time to heat soak so the whole brick is at 600F or whatever temp you want to cook at, not just the top of the brick.

Thank you, Tyrus.

Sometimes things just go oh so right and this one of those cooks. Chicken thighs, rice cooked with chicken stock and white Miso, steamed carrots that were just recently pulled from the garden before they froze in solid and peas picked early in the season then blanched and frozen.

Nice to see you back at home, Basher and that is a tasty looking cook. 👍👍

C6Bill, lovely steak dinner.

Looks wonderful and I'm sure it tasted the same. 👍👍