SC - Outdoor cooking

[Laura C Minnick]

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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