Bruce Pearson Posted November 17, 2021 Report Share Posted November 17, 2021 Hello everybody a follow up on my purchase of the vermiculite musui kamado. I made some rice in it and it was the best rice I’ve ever made! Sorry no pictures but then I made some waterless minestrone soup and it turned out great very tasty. Just wanted to share that with you all. Have a wonderful Thanks Giving!! 9 Quote Link to comment Share on other sites More sharing options...
johnnymnemonic Posted November 17, 2021 Report Share Posted November 17, 2021 18 hours ago, Forrest said: Also I have become a full fledged convert to the KK external smoker, cooking hot and fast you get excellent smoke flavor without it being over powering. Knotty Wood pellets are my favorite fuel source and produce delicious BBQ. Been falling more in love with my 21. Yep I noticed great flavor with my first go on the smoker attachment. i have been using up my supply of wood chips from a tree we cut down 3 years ago at my old house (locally grown hickory - doesn't get any better than that). if you really get the chips going at the beginning they will stay going. I had to re-light a couple of times the first time, but I think that is because I didn't get it going enough at the beginning. After my 2nd relight it just kept going and going (a couple of hours). I have some kingsford hickory pellets that will start using when I burn the rest of the tree product. I have heard those are not the worst pellets. But anyway - what I like about the smoker attachment is that it takes all the worry out of how you set the fire. My 42 is so big and I haven't mastered placement of wood (and timing) - and I don't have a smoke pot. But all that fuss goes out the window if you just use the smoker attachment. I'm about to give it a real test. This weekend I'm doing both a pork butt for bbq and an "Al Pastor". Just going to use the smoker attachment and see how it all turns out. Will post here. I'm planning on falling more in love with my 42 this weekend. Great looking chuck roast, thanks for sharing. 2 Quote Link to comment Share on other sites More sharing options...
jeffshoaf Posted November 17, 2021 Report Share Posted November 17, 2021 7 hours ago, Bruce Pearson said: Hello everybody a follow up on my purchase of the vermiculite musui kamado. I made some rice in it and it was the best rice I’ve ever made! Sorry no pictures but then I made some waterless minestrone soup and it turned out great very tasty. Just wanted to share that with you all. Have a wonderful Thanks Giving!! That's the best color for the MK - it cooks way better than the other colors! 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 17, 2021 Report Share Posted November 17, 2021 (edited) Bruce, wow, what a great job and you'll find the more you use it the more things you will want to cook with it. I agree with you jeffshoaf, that is the best colour to cook with. Works perfectly every time. A A very little bit of water (2T) some thick slices of a sweet onion set on Low until you get some colour then set it to Ext Low until onion is cooked. Edited November 17, 2021 by MacKenzie 9 Quote Link to comment Share on other sites More sharing options...
Poochie Posted November 18, 2021 Report Share Posted November 18, 2021 That's a beauty, MacKenzie! 1 Quote Link to comment Share on other sites More sharing options...
jonj Posted November 18, 2021 Report Share Posted November 18, 2021 My gosh, @MacKenzie, those photos! They are always just gorgeous! 1 Quote Link to comment Share on other sites More sharing options...
Forrest Posted November 18, 2021 Report Share Posted November 18, 2021 On 11/16/2021 at 4:49 PM, Poochie said: Beautiful job! That looks good enough to eat right off the screen. Which offset did you order? Fatstack Smokers FS-80 Quote Link to comment Share on other sites More sharing options...
Forrest Posted November 18, 2021 Report Share Posted November 18, 2021 On 11/17/2021 at 8:38 AM, johnnymnemonic said: I had to re-light a couple of times the first time, but I think that is because I didn't get it going enough at the beginning. After my 2nd relight it just kept going and going (a couple of hours). I recommend lighting up a couple of small pieces of charcoal and throwing them in buy the two holes on the side when starting the fire. I periodically hit the charcoal/pellets through the two vent holes during the cook with my mini culinary torch, yet to have the external smoker dye out this way. Quote Link to comment Share on other sites More sharing options...
Forrest Posted November 18, 2021 Report Share Posted November 18, 2021 (edited) Knotty wood plum pellets using the KK external smoker unit and Meat Church Holy Voodoo seasoning on this bird produced the best turkey I have personally had to date. Cooked at 275-300 for approx 2-3 hours until both breasts probed at 157 internal. Breasts were both injected with butter and I finished it by brushing the skin with butter. Rested in Oster at 160 degrees for 3 hours before serving. Edited November 18, 2021 by Forrest 8 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted November 18, 2021 Report Share Posted November 18, 2021 Love the color on that bird !!!! 1 Quote Link to comment Share on other sites More sharing options...
Poochie Posted November 19, 2021 Report Share Posted November 19, 2021 I'm happy to see that you cook those wing "tips" that most people throw away. I love those things when they get crunchy. 2 Quote Link to comment Share on other sites More sharing options...
jeffshoaf Posted November 19, 2021 Report Share Posted November 19, 2021 Hot and fast pork butt - 5.5 hours at 350° with hickory pellets in both the small MSR smoke pot and the KK cold smoker. Like the last butt i cooked, this one didn't stall - that's two turbo butts in a row. Both were bought at the same time. 3 Quote Link to comment Share on other sites More sharing options...
Forrest Posted November 19, 2021 Report Share Posted November 19, 2021 that's two turbo butts in a row.Nothin’ quite like some quick butt. Sent from my iPhone using Tapatalk 1 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 20, 2021 Report Share Posted November 20, 2021 (edited) It is pitch dark here by 5:30PM but that is not going to stop me from lighting the KK for dinner. Never say die. Chicken thighs were marinated in yogurt and spices for the afternoon for this evening's cook. Edited November 20, 2021 by MacKenzie 7 Quote Link to comment Share on other sites More sharing options...
remi Posted November 20, 2021 Report Share Posted November 20, 2021 As you may have heard, we have recently emerged from the world's longest COVID lockdown here in Melbourne... so finally had a chance to invite family over for some BBQ; first opportunity despite having the KK for almost 6 months. Put on a brisket (meat church holy cow, 300F, 7hrs, 2hr rest) and a couple of racks of pork ribs (home made rub)- served up with some buns, tortillas, coleslaw, smoked salsa, espresso BBQ sauce and horseradish cream. Great success! 10 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 20, 2021 Report Share Posted November 20, 2021 (edited) Remi, what a delicious feast for the family, everything looks soooo tasty. Edited November 20, 2021 by MacKenzie Quote Link to comment Share on other sites More sharing options...
RokDok Posted November 20, 2021 Report Share Posted November 20, 2021 Great way to celebrate the end of lockdown @remi 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 20, 2021 Report Share Posted November 20, 2021 Nice one Remi! Great to share BBQ - it's what it's all about! @MacKenzie - stellar, as always!! It's getting dark early enough now that I have to use my portable light on the KK. 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted November 20, 2021 Report Share Posted November 20, 2021 Congratulations @remi it must feel great to see your family and serve them a delicious meal like that. Well done 1 Quote Link to comment Share on other sites More sharing options...
Forrest Posted November 21, 2021 Report Share Posted November 21, 2021 Reminder to all my KK peeps!!! Today is TURKEY DEFROSTING DAY. Pull your bird out of the freezer and put it in the fridge to be ready for the big day.Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
