by Bernoulli » Mon Feb 12, 2007 2:34 am
I've been using a Kamodo pot (green egg) for nearly 40 years. I'm on number 4. Use newspaper to start - never self starting charcoal or lighter. I use real charcoal, not briquettes. They pots have to be broken in. I roast pork fat a couple of times to get the interior nice and black. The change in flavor once it's broken in is extraordinary. Clean out the ash when you're through - it will draw better. If you move, protect the interior liner very carefully. It doesn't need much charcoal. You can hot smoke if you're careful not to use too much heat. For the best pork steaks you've ever had, marinate1-2 hours in 2/3 vinegar, 1/3 soy sauce, lots of sliced onions and garlic and several chopped fresh thai (hot!) chiles - a Pacific Island recipe from Guam. All that being said, I don't see it as a camping cooker.