MacKenzie

bosco, great looking meal and so colourful too.

Glad you liked it, tony.

tomahawk, I have no idea, I've never had that little juice left. Usually I do my steaks at 132 F for several hours and there is not a lot of juice but never as little as 1 teaspoonful. I've never done them for only 2 hour and never below 130 F.

+2^^

I have used them often at regular casserole temps, 350 F range with no negative effects.

tomahawk, your steak dinner looks perfectly delicious and I hope you saved the bag juice to make soup.

Bryan, those juices are to die for, not matter what you SV. I love them and I'm sure you do too.

PJ, I've been feeding mine for years and mostly only bake the bread that I've posted on this site although I might go from a round to a long loaf occasionally. If I come across something interesting I'll let you know.

I remember when I was first looking at ceramic cookers and I signed on to view the Green one. I didn't know a thing about ceramic cooking and was looking for a friendly place where I could get some help if I needed it. WOW, talk about a place I didn't want to be. That was end of me getting a green cooker. It's no fun with the nasty stuff. That's where mods can come in handy if need be. I'm sure that future buyers will look at the connected forum to the product they are researching and it can have a big effect on what they purchase.

ckreef, don't forget to post procedure pixs.

Beautiful and I'm looking forward to seeing the whole wonderful story.

Poochie, that steak dinner looks lovely, I can taste it from here in Nova Scotia:)

ckreef, I'll have to admit when I was unpacking my KK I opened the dome at the first opportunity and it gave me a great deal of pleasure so I had to repeat the experience to see if this is really how it works.

Thanks everyone, Wilbur, if it helps, there is 1.5 pounds of pork out of the 5 pounds of meat.

That is wonderful news, Dennis, 26 grills going out to those lucky new owners.

egmiii, I have the 21 inch and have done ribs, smoked bacon and sausages low and slow. For the ribs I used the round drip pan that comes with the grill (It is so nice it looks like a serving tray. and that was all. I have yet to use the heat deflector that comes with the grill. I ordered the double bottom drip pan but have not used it yet but I'm sure I will. For my bacon smoking used the upper grill in the high position to create distance from the meat and the fire. I have yet to do a pork butt.

Before I got into smoking some chicken sausages made some chicken thigh bag soup with previously SVed pork tenderloin. Using the upper grill on top of the fire basket smoked chicken sausages with apple wood. 180F-190F until the internal temp. was 163F then dunked in cold water. Sausages in my hotdog buns with some onion, cheese, mustard, and some relish. Put the dog under the broiler to melt the cheese then added the relish. Tasting -

tinyfish, nice looking Montreal smoked meat. Lots of great sandwiches in your future.

RedStick, I hadn't thought about adding cheese but I could easily do that along with the onions, put it under the grill and top with relish and diced tomatoes and a side of chips.

No you can't but after a little more practice I'll post the hotdog bun recipe.

Wilbur, that is an excellent trimming job followed by perfect cooking. The meat looks soooo moist and tender.

tinyfish, that is why I'm not putting a store bought hot dog in them.

Thanks, GoFrogs, we need to keep tinyfish in line:)

Thanks, Poochie. I've only done them 3 times so I need to do more. Now hamburger buns I can do in my sleep.

Poochi, I bet that chili had lots of great flavor and a little heat too.