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Man is it irritating the adhesive they have on those advertisements on the boards. Really makes a mess of them. Mine was the same way. 

Welcome and good luck! Get to cooking! You are going to love it.

Mine has been used a ton since getting it in March!

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1 hour ago, CaptainMusky said:

Man is it irritating the adhesive they have on those advertisements on the boards. Really makes a mess of them. Mine was the same way. 

Welcome and good luck! Get to cooking! You are going to love it.

Mine has been used a ton since getting it in March!

 

I got most of the adhesive off. The tag inside the bowl was just as bad. I am a little further down road. I grilled steaks a couple times, here is my last cook. Brisket using the lava stone for an  indirect cook. 

 

4.5 pound flat. mix of Royal Oak and Kamado Joe big Block. About 250 +/- for six hours. Finished at 203 degrees. Very tender and moist, cut and chewed like budda. Shutdown and overnight cooldown, you can see there was more big block to burn, so a longer cook was available if needed.

 

 

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That's the beauty of the kamados they dont use much fuel! I have a lot leftover after each cook and its really nice. I usually just stir around the ash before the next cook and add a little bit and some wood chunks. That is a nice looking piece of meat there!

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Honey I shrunk the Chuck Roast....

 

I got this as a gift, frozen with some steaks. Usually make a pot roast, This was shaped like an Eye Round, I was looking for a different way to cook it. I saw this recipe the other day  https://abcbarbecue.com/pulled-beef/?fbclid=IwAR1iZdvWjveyJyGZ-KArXZS6yYRRfovzoBDZ2UZyYyKm7JelK9nKw3ZUctw  .

 

2 pounds . finished at 1 pound. Bark was tougher than I would like. Shredded well, a little dry. Temp was 225-250, finished at 201. 1 1/2 hours in the faux Cambro. Nothing a little sauce couldn't fix. Vision Kamado performed flawlessly. Probably go back to pot roast for this cut. YMMV.

 

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10 hours ago, JohnnyAppetizer said:

Honey I shrunk the Chuck Roast....

 

I got this as a gift, frozen with some steaks. Usually make a pot roast, This was shaped like an Eye Round, I was looking for a different way to cook it. I saw this recipe the other day  https://abcbarbecue.com/pulled-beef/?fbclid=IwAR1iZdvWjveyJyGZ-KArXZS6yYRRfovzoBDZ2UZyYyKm7JelK9nKw3ZUctw  .

 

2 pounds . finished at 1 pound. Bark was tougher than I would like. Shredded well, a little dry. Temp was 225-250, finished at 201. 1 1/2 hours in the faux Cambro. Nothing a little sauce couldn't fix. Vision Kamado performed flawlessly. Probably go back to pot roast for this cut. YMMV.

 

 

 

 

 

 

 

 

 

If you have a Souse Vide give that a try. You can make some delicious poor man's prime rib this way. 

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