MacKenzie

No, you do not need to use the heat deflector, put it into storage, most of us never ever use it. It will take a lot longer to heat up your KK and burn up a lot of charcoal in the process. Have fun with the pizza.

To me cooking in the KK is more like cooking in the kitchen oven, the fuel is lump and once you get within about 50 degrees of your desired cooking temp, start closing the vents, mainly the top vent until you settle at the desired temp. By then the smoke should be good so put your goodies on the grate. Unlike the kitchen oven your cooking temp. will remain stable and not a lot of air passing through the KK if you keep the lid shut and you should. The result will be a much moister cook than the oven.

Why not cook it at a lower temp and then remove it when the IT is what you want, open the vents and let the fire roar then sear the roast. 

I find that if I have lots of leftover lump it doesn't take much new lump to have a good fire. The smoke will clean up fairly soon too. One thing to remember, poultry soaks up smoke like a sponge. Was your turkey at room temperature when you started? 

https://www.vermicular.us/ I'd like to add the Vermicular Musui-Kamado to this dream list. This really is an item that the more you use it the more you find things that you can do with it. Not a day goes by that I don't use it for something. It does a fantastic job on veggies, eggs, you name it. 

Egg salad with KK bacon for breakfast.

Who here wants to play Santa Claus?    

Thanks, Tekobo.  The only thing you will have to worry about when using the parchment paper is that it might slide off the peel before it gets to the oven. There is a cure for that, a finger on the edge of the paper.

Pizza night here. Made two loaded pizzas so there will be some for a snowy day.

Pizza Crust.

Looks delicious. 

tekobo, lovely looking plate of duck perfection. 

Troble, a fantastic Thanksgiving dinner with ALL the trimmings. This is just how I'd like my plate to look.

Thanks, alimac for the recipe, my mouth is watering. 

Alimac, ooooooooh, that looks soooooooooo tasty. 

Bruce, you have yourself a Great Thanksgiving too. 

I watched a malcom Reed video and it took him about 3.5 hours at 300 to bring to 165 in the breast. This was for an 18 lb bird. At 2 3/4 hours, he was at 147 if you are aiming for a lower breast temp. Lots of variables there but maybe a good starting point.
Cooking at 400 to 450 looks like it could cut that time in half.
I'm planning on cooking my 14.5 lb turkey spatchcocked at 350 and figuring about 2 hours or so plus 30 minutes to rest. 

Troble, where's the rain and snow?  

2 hours ago, tony b said:

Was snowing pretty good when I went to bed last night and woke up this morning to about 2 inches of wet slushy mess. Fortunately, the pavements were just wet mostly. Dull, dreary and gray with misty foggy dampness all day. YUCK!

Yuck is right. 

1 hour ago, Basher said:

Yum yum Mac. Well plated, looks like more snow coming to your place!


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Thanks, Basher, just as long as that snow is in the form of grated cheese on my plate.  

Used some lean ground pork to make meatballs. Planned to make the pasta too but just couldn't squeeze it in. The sauce was a previously made mushroom sauce.

16 meatballs just like this one are ready for the KK.

Plated.

I have not done this but I'd be inclined to rent a truck. Maybe you have some friends with a small truck with a trailer. Tied it down every which way you can and then do more. You wouldn't want it to shift. Maybe you can get a shipper that takes all responsibility until it is unloaded in your yard. I'm not sure I'd trust them though. Hope you can figure this out and get the KK. You might want to see it in real life before putting your money down. 

https://www.nichibei.org/2020/03/the-gochiso-gourmet-vermicular-for-me/

The following is a quote from the above link. I found it interesting and would like to try it but need to read more.

And poultry, whether chicken or turkey, needs to be fully cooked. The temperature is usually set at 176 degrees to just get the proteins cooked, but low enough that dry breast meat isn’t an issue. So I followed the recipe listed in their included cookbook and brined a boned turkey breast overnight, then drained and dried the breast and formed it, wrapping it in Saran wrap, then cooked it at 176 degrees. Because the recipe only called to “sous vide” it for 30 minutes total, I actually cooked it at 176 degrees for 80 minutes, turning it on each side for 20 minutes. And despite the additional cooking time, it was as moist and tender as turkey gets. In fact, the Mrs. says she’ll be on the lookout for turkey breast at every supermarket trip. I also spiced then wrapped boneless, skinless chicken breast (without brining) and cooked them at 145 degrees for three hours with the same tender, moist results!

Looks tasty, Tony. I too planned on a pasta and meatball dinner but it's not happening today, I started wrapping Xmas presents that I want to put in the mail.

Tony, your turkey plans sound very tasty, I hope the weather cooperates. 

Looks extra tasty, and that is a great smoke ring, Boom Boom.