SC -

[LrdRas@aol.com]

Helen,
	It looks rather like a giant Chinese clay vase, with cute little
feet, handles on the sides, and a little sorta pagoda-shaped top, with a
know for adjusting the airflow. They look rather peculiar when fired up,,
because the smoke goes pouring out of the top, like and old fashioned
steam-engine. Til insides to hold the heat, and a skewer assembly to prop
the meat inside.

'Lainie

On Fri, 19 Feb 1999, Helen wrote:

> hi,
>     I would love to know what that looks like.
>                                                                         thank
> you,
>                                                                          Helen
> 
> Laura C Minnick wrote:
> 
> > On Thu, 18 Feb 1999 RoseThstle at aol.com wrote:
> >
> > > Does anyone have any ideas how to cook a roast slowly on site?
> >
> > My friend Ivar Juana-Sweetie (Sorry- I can't spell that fool Norse last
> > name of his) has these cool clay-baker/smoker oven things that are called
> > a 'Komodo Pot'- Japanese, I think. When I made Cormarye for my feast
> > several years ago, we roasted the pork in the Komodo Pot and it was
> > wonderful. They are rather expensive though, IIRC. But I understand that a
> > Weber-style kettle BBQ, top down and coals low, does a decent enough job
> > too.
> >
> > 'Lainie
> > -
> > Laura C. Minnick
> > University of Oregon
> > Department of English
> > -
> > "Libraries have been the death of many great men, particularly the
> > Bodleian."
> >         Humfrey Wanley, c. 1731
> >
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> >
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Laura C. Minnick
University of Oregon
Department of English
- -
"Libraries have been the death of many great men, particularly the
Bodleian."
	Humfrey Wanley, c. 1731




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