On Apr 21, 8:34 pm, > wrote:
> Anyone have any experience in building or using a clay pot smoker. I have
> read some specs on Kamadocookers and DIY, e.g. building one from ceramic
> clay pots for small trees. Any input or ideas. I was going to build a
> brick smoker but this sounds like a fun as a small weekend DIY
> project/hobby. I have an old gas (LPG) burner from a burned out smoker I
> can utilize for heat control and to ignite my wood chips. Any ideas guys,
> or should I buy more bricks and finish building my smoker. We may sell the
> house in the next year and I have a small grave yard of smokers and gas
> grills out here waiting on heavy trash day, but still have that bond with
> them that they may heal themselves some day....rust, clogged burners,
> leaking jets, leaking burner lines, just from overuse...LOL. I have won two
> competition cooking awards with a couple of them, hence you can see my
> endearment to my old fossils.
>
> I should mention I am halfway through building my brick smoker, but it would
> make a great flower bed if I went with a Kamadostyle clay pot
> cooker/smoker. I saw this link as a reference point:
>
> http://blog.makezine.com/archive/200...iy_smoker.html
>
> One gentleman in our group suggested theKamadocooker (two weeks ago) as an
> idea, but I had poured the concrete foundation for my smoker by that point..
> Well once I started to lay the bricks my wife mentioned our school district
> sucked and after ten years of me saying lets sell the house, she said OK.
> Hence the Egg orKamadocooker looked better...then the physicist in me said
> build one to your own specs.
>
> As my wife said if I buy an Egg,Kamadocooker, or build my own I can take
> it with me on my competitions. Our past two awards were in shellfish at the
> Texas Gulf Coast Grilling Cookoffs, so no need for large smokers since we
> are just cooking for the judges. We make five gallons of gumbo for the
> guest and clients, plus two of my team mate bring trailer smokers for just
> fun, and to feed our team(s) brisket and sausage while we cook our seafood..
>
> The trailer smokers have won in the Galveston County cookoffs so that aspect
> is covered, it is my personal entries in the seafood competition that has
> taken second place twice now and I want to keep that on a small and personal
> level. As mentioned in my past post, with six kids, three of which in
> college (with friends) I feed a small tribe at least twice a week. My
> grills and smokers at best give me three or four years before they die a
> slow death in this Gulf Coast environment Houston has to offer.
>
> Respectfully,
>
> John H. Carrillo
> Senior Health Physicist/CEO
> JHC Environmental Group, LTD.
>
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I absolutely love my Kamado. The more you cook with it, the better the
Kamado gets. Not to mention your talents! I have never had a problem
with customer service! Considering that they have been in business for
10+ years you may have heard of some bad experiences but which
business hasn’t? With that being said I am a very happy Kamper! I
truly enjoy cooking on my K7 and do so about 5 times a week.