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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-02-2013, 01:49 PM   #31
landarc
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Take Marty, he needs something there as well.

I want the Japanese Konro grills they sell there, for Yakitori
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Unread 03-02-2013, 02:00 PM   #32
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Quote:
Originally Posted by landarc View Post
Take Marty, he needs something there as well.

I want the Japanese Konro grills they sell there, for Yakitori
I'm not sure Marty would be allowed to go there with me. We recently went to Restaurant Depot & he went home with over $200 worth of meat and he might be grounded .

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Unread 03-02-2013, 02:18 PM   #33
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That's sweet! Food looks awesome.
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Unread 03-02-2013, 03:05 PM   #34
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John, what did you set it on while you were using it? Looks like a metal table of some kind. How hot does the bottom get? Would you be afraid to put it on certain surfaces? I use my cast iron wok quite often on my Keg, but I love the idea of this dedicated little cooker! Very cool!
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Unread 03-02-2013, 03:08 PM   #35
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Awesome pr0n!
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Unread 03-02-2013, 04:11 PM   #36
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Default Got a Thai charcoal cooker

Quote:
Originally Posted by tish View Post
John, what did you set it on while you were using it? Looks like a metal table of some kind. How hot does the bottom get? Would you be afraid to put it on certain surfaces? I use my cast iron wok quite often on my Keg, but I love the idea of this dedicated little cooker! Very cool!
Tish, I've put it on a stainless table. I felt the table top after cooking on it and it was fairly warm but not too hot to touch. I had considered putting in on a piece of porcelain tile or raising it up on ceramic feet (from my Egg) but found it unnecessary on the metal table. I think I would raise it or protect the top of a plastic or maybe wood table but it might be overkill. I'll try to remember to get a temp reading off the bottom using my IR gun on next use.
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Unread 03-02-2013, 04:22 PM   #37
landarc
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I have seen pictures of them being used on wooden carts all over Asia, but, more often, they are places on the ground and used. I suspect this is more for stability than fire prevention. The Japanese version is designed for use on wooden tables. The ceramic bottom is more than adequate for shielding the heat.
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Unread 03-03-2013, 05:29 AM   #38
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Can't call that "grub". It looks too good. Where did you find it?
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Unread 03-03-2013, 05:34 AM   #39
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OOOPS. My Bad. Didn't read full thread or I would gotten the "Where From"
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Unread 03-03-2013, 08:58 AM   #40
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Default Got a Thai charcoal cooker

No problem SmokyWoodturner.

Thanks everyone for compliments on the food & little cooker!
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Unread 03-03-2013, 11:19 AM   #41
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Here is another option for the clay cooker.

http://importfood.com/dao_cooker.html
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Unread 03-03-2013, 11:49 AM   #42
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I love that importfood site. Thanks for sharing.
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Unread 03-03-2013, 12:03 PM   #43
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Gaud i need one of these clay cookers!

Thanks for that site Pyle
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Unread 03-03-2013, 12:14 PM   #44
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This site is evil! Every time I open a thread, I find another cool toy that I NEED to have!
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Unread 03-24-2013, 03:01 PM   #45
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Quote:
Originally Posted by R2Egg2Q View Post
Tish, I've put it on a stainless table. I felt the table top after cooking on it and it was fairly warm but not too hot to touch. I had considered putting in on a piece of porcelain tile or raising it up on ceramic feet (from my Egg) but found it unnecessary on the metal table. I think I would raise it or protect the top of a plastic or maybe wood table but it might be overkill. I'll try to remember to get a temp reading off the bottom using my IR gun on next use.
Hate to bump this post after 3 weeks but I finally got around to doing a little cooking on it again and took some readings off the bottom of the cooker with an IR gun and the hottest temps I got off the bottom was around 150 degrees. Not too bad.
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