"cl" wrote in message news:AIOzc.100514 There is
also the option of finding a concrete casting company that is
local. Chances are they will have a mold of the shape that is wanted plus
the unit can be cast in a concrete/soil mix(think the cheaper K).
-CAL

You already said "Rather than waste $47 go ahead and get a WSM."
....According to you its a waste of time you make your own....

"Dirty Harry" wrote in message
news:fkOzc.764025$oR5.634357@pd7tw3no...
"CSS" wrote in message
nk.net...
It's a poor man's Kamado. Now it needs a catchy name. Maybe the
"Clay-mado?"


The clay-mado is in action tonight, fired it up at about 6:30 with
some
ribs on it, it's nice and windy out-side so I had to toss a towel on top
of
it to help keep the heat in, I have a 1/8" gap between the lids cause the
grill (rectangular) is bigger then the pot. I'm going to have to cut the
grill down to make it right inside, it was just a $3.50 oven rack from
Zeller so no worriers. Its just in the preliminary stages right
now...after
tonight I plan on taking it apart and re-wiring it, moving the temp
sensor,
and adding one more toaster oven element, I had to use chips instead of
chunks to get it smoking good. The thing was plenty hot in my basement
but
in windy 15C weather it could use some more umph. Temp is holding
perfectly
at 225 right now. It's going to be a late supper...

Alright, ribs ahoy! Temp got up to about 250 for most of the time, rib
tasted great but they could have used more smoke. The 3rd element is a must
for more smoke I think, took some pics with the 35mm tonight, will post when
I get em scanned in the next day or 5...

Dirty Harry wrote:
"Dirty Harry" wrote in message
news:fkOzc.764025$oR5.634357@pd7tw3no...
"CSS" wrote in message
nk.net...
It's a poor man's Kamado. Now it needs a catchy name. Maybe the
"Clay-mado?"


The clay-mado is in action tonight, fired it up at about 6:30
with some ribs on it, it's nice and windy out-side so I had to toss
a towel on top of it to help keep the heat in, I have a 1/8" gap
between the lids cause the grill (rectangular) is bigger then the
pot. I'm going to have to cut the grill down to make it right
inside, it was just a $3.50 oven rack from Zeller so no worriers.
Its just in the preliminary stages right now...after tonight I plan
on taking it apart and re-wiring it, moving the temp sensor, and
adding one more toaster oven element, I had to use chips instead of
chunks to get it smoking good. The thing was plenty hot in my
basement but in windy 15C weather it could use some more umph. Temp
is holding perfectly at 225 right now. It's going to be a late
supper...

Alright, ribs ahoy! Temp got up to about 250 for most of the time,
rib tasted great but they could have used more smoke. The 3rd
element is a must for more smoke I think, took some pics with the
35mm tonight, will post when I get em scanned in the next day or 5...

Great adventure. I think it's neat when inexpensive improvisation can equal
or better spendy store-bought.

Jack Curry

Did these pictures ever make it to A.B.F?

Also, how heavy is this thing compared to a Kamado (Kamado users - how much
does yours weigh)?
Any idea as to how hot the outside surface of the unit got (Kamado users -
how hot does your unit get, externally)?

Im wondering this has the same effect/advantage as other ceramic cookers
(thermal mass and what ever else makes them so great) or in the end did you
just create a different kind of enclosure for doing some Que?

Not trying to insult your project; Im quite interested in the concept and am
batting around attempting it myself......

stk

"Dirty Harry" wrote in message
news:nSPzc.727987$Pk3.116493@pd7tw1no...

"Dirty Harry" wrote in message
news:fkOzc.764025$oR5.634357@pd7tw3no...
"CSS" wrote in message
nk.net...
It's a poor man's Kamado. Now it needs a catchy name. Maybe the
"Clay-mado?"


The clay-mado is in action tonight, fired it up at about 6:30 with
some
ribs on it, it's nice and windy out-side so I had to toss a towel on top
of
it to help keep the heat in, I have a 1/8" gap between the lids cause
the
grill (rectangular) is bigger then the pot. I'm going to have to cut
the
grill down to make it right inside, it was just a $3.50 oven rack from
Zeller so no worriers. Its just in the preliminary stages right
now...after
tonight I plan on taking it apart and re-wiring it, moving the temp
sensor,
and adding one more toaster oven element, I had to use chips instead of
chunks to get it smoking good. The thing was plenty hot in my basement
but
in windy 15C weather it could use some more umph. Temp is holding
perfectly
at 225 right now. It's going to be a late supper...

Alright, ribs ahoy! Temp got up to about 250 for most of the time, rib
tasted great but they could have used more smoke. The 3rd element is a
must
for more smoke I think, took some pics with the 35mm tonight, will post
when
I get em scanned in the next day or 5...

"Steven T King" wrote in message
...
Did these pictures ever make it to A.B.F?

Also, how heavy is this thing compared to a Kamado (Kamado users - how
much
does yours weigh)?
Any idea as to how hot the outside surface of the unit got (Kamado users -
how hot does your unit get, externally)?

Im wondering this has the same effect/advantage as other ceramic cookers
(thermal mass and what ever else makes them so great) or in the end did
you
just create a different kind of enclosure for doing some Que?

Not trying to insult your project; Im quite interested in the concept and
am
batting around attempting it myself......

stk

The project is still alive and well, I've modified it a bit, remounted the
temp controller onto the top. Waiting for a paycheck so I can get some meat
for it LOL. I fired it up for a few mins and got a ton of smoke out of it
right away. I've bent the heating elements into a circle so they make more
contact with the pie plate (pics will clear this up)...Still need to get
them developed and scanned...The outside gets pretty hot at the base but the
top dome can still be handled (quickly). The weight is pretty light and I
think it will be easy to take to the lake and just plug it in and smoke :-)

"Steven T King" wrote in message
...
Did these pictures ever make it to A.B.F?

Also, how heavy is this thing compared to a Kamado (Kamado users - how much
does yours weigh)?

My #7 weoghs about 400lbs.

Any idea as to how hot the outside surface of the unit got (Kamado users -
how hot does your unit get, externally)?

Can't say exactly. It has to be screaming inside before it's uncomfortable to
touch the outside.

_________
ht_redneck

Kevin S. Wilson wrote in message . ..
On 15 Jun 2004 19:17:02 GMT, wrote:

"Kevin S. Wilson" wrote:
[]
I guess they're not as tall as I remembered. You can see one in a
picture here, just below my #1 Kamado.

http://www.webpak.net/~rescyou/turkey/roast.htm

I luv yer Kamado, Kev. If I ever win the Lotto, that's on my
self-indulgence list!

Nice web site, BTW.

Somebody someday ought to turn that collection of pages into something
resembling a site.


Find the page labeled turkey.htm, or just start at
http://www.webpak.net/~rescyou/turkey/turkey.htm. It's a
self-contained book.

- bc

On Tue, 15 Jun 2004 17:11:21 -0600, Kevin S. Wilson wrote:

On Tue, 15 Jun 2004 19:33:10 GMT, cl wrote:

I agreee, I like his best of those of all I've seen. Not gaudy like some
are and fits well in the backyard design.

I live in a 1922 bungalow. A tiled K would look like a $20 hooker at a
black-tie dinner.

$20.00? around here even the most broken down crack whores want $60.00!