MacKenzie

Put a blade roast on the KK to smoke for a few hours. When the IT reached 150F I took it off the KK. Put the roast on a bed of onions. Earlier did some carrots, just washed, cut and put them in the Vermicular to cook. It's nearly at pull stage but I need dinner so took a piece of the side and let the rest continue to cook. Plated dinner. The meat had the most wonderful flavour. I could have eaten a lot more. Tomorrow I should be able to do something nice with all that juice in the Musui.

I wish that was my dinner, mine is still in the pot.

She's correct and so far I have made sure those iron edges are dry because you know what Iron does when it's wet. LOL

I just moved into the 3 kamado group. This just arrived yesterday, the sand coloured Vermicular Musui Kamado. Not available in Canada so I had to import it from the USA. Yesterday I did a trial run with some very old cabbage from the fridge. Put a little oil, the bottom of the Musui and put the cabbage in, set it on med for 30 mins. some of the cabbage pieces were thick. I was just playing but the cabbage turned out just fine, guess it will now get eaten. You might just see it on a dinner plate later today. Here's a quick phone shot of the cabbage.

This arrived yesterday so just had to try out the soft boiled egg that is like a sous vide egg. 4T water in Musui then 3mins on Med and 4 mins on Low will get you this. Then I added a little more spice, The white was very delicate and it just melted in your mouth. I doubt I could taste any difference in this cook and a sous vide cook. I did notice that all of the white was cooked unlike a soft sous vide egg.

Sure is looking tasty.

Sure looks perfect, beautiful evening, great campfire, sooooo relaxing.

I don't have a big bad but I do like to bake mine 500-550F range.

No chance Mac. I’ll fly your flag with the splash back..... unless the Montanians want to claim it? Nothing can replace that firepit bench! I was thinking the white plastic chair could be relocated and a red Canadian comfie would go with that black backsplash.[emoji41]

Polished side is the side to put your pizza on.[emoji4]

Basher, gotta love that Canadian touch. That IS a bonfire. Here's a chair for your bonfire area-

@ Troble, simply gorgeous.

Fits in just perfectly.

and you actually ate it.

Troble, that's another one of your fantastic meals, it looks sooooooooooo delicious.

Lovely looking seeded bread.

Live up to the KK moto, spend spend spend.

I'll say you'd better get used up mighty quickly, like before sunrise. It looks wonderful, your plants are going to grrrrow. Nice fire pit area, you should have lots of fun times around that.

Another tasty looking dinner, Tony. Soon, well that's stretching it, I'll have beans from the garden too.

It will be especially if you have great eats in the meantime.

Chuck is what I usually grind for hamburgers but I have a new trick I'm waiting to try and it involves a chuck roast. It will be similar to Tony's cook.

Did you fill it right up to the handles? I've never cooked my pizza at 700F, not saying that others haven't but I do mine more in the 500-550 range. I would think 4 complete turns on the top cap would allow for lots of air flow with the bottom vent open all the way. I do as jruddy does for the grate thermometer.

Nice smoke ring on that pot roast, Tony.

What a fantastic day you had for the big arrival. It is a stunning colour. Looking forward to seeing it in place and smoking away.:)

Welcome Peter. Are you in Australia?