MacKenzie

You are going to be thrilled with this cooker.

Bruce, what a picture perfect you and your daughter cooked. Fantastic colour.

Happy USA Thanksgiving. Enjoy all those very fine eats and stay safe. Pequod, that turkey is looking beautiful.

ColoradoRick, I would be inclined to raise the temp. 350F or more, that's my 2 cents.

Love those pixs, mouth watering at its finest.

Would it be fun to cook looking at that view.

Looks wonderful.

Welcome to the KK family. It seems that you have been cooking up a storm and I expect the results are impressive as all get out.

I can see we are going to be teased right to the very end.

Very nice job on that fish, Erik.

Here is one just for you, Bruce.

and that is not going to be a quick cook either so we just might see lots of pixs, eh.

Welcome to the KK family.:) I think we all have different ways to clean out the ash but I simply use a can that has been flattened a little on one side, reach down from the top and scoop up the ash. It doesn't take very long and it doesn't need to be done often. What colour is your 23"?

It is Tazmanian pepper berries, we call it purple crack because it leaves a purple stain on the food. We call it purple crack for fun.

Tyrus, you have to do the dishes at this one.

I did add more meat than I first intended on this sandwich.;) I am stuffed. Pastrami on toasted rye bread with sauerkraut salad, grainy mustard and Swiss cheese.

Purple crack on the chicken and I did another one today and it also had purple crack on it.

Tony,aka, Eagle eye, yes cranberries in the bowl.

I should have read your post before I frozen so much of the pastrami. Maybe I could take some more out and delay my sandwich.

Slice up the pastrami this morning. It is very juicy and I love the texture. There is about 2 pounds so that should make a few sandwiches.

That was the same boat I was in Aussie and now I'm doing 2 in a row.

Can't wait to see it, Aussie. Bacon brisket sounds yummy.

Bruce, keep your fingers crossed for tomorrow's roast.

Thank you, Grant. I have another one to do tomorrow.

The transformation has taken place and the pastrami is just out of the sous vide bath. First slice - Second slice - Can't wait until tomorrow when it has cooled. I did bump up the temp. from 136F to 138F and took it out of the water bath after 49 hours, seemed to be perfect texture and tenderness.