I got this thing at a garage sale last month for $20 and have been tracking down information on it. http://www.kamadoking.s5.com/ Turns out it is a Kamodo King. Similar to a Big Green Egg but apparently there are a number of competitors out there in this league of cookers. I always thought they were a great idea but the main draw back being space for cooking. Interestingly enough there is one brand of these cookers that has tried to deal with this issue http://www.kamado.com/ It is called just "Kamado" which is not the "Kamado King". They gave the lid more height and provided a second and even third rack that you can stack up. These cookers aren’t as manly looking as the traditional chunk of rusting, black steel but man can they cook! I tried mine out twice so far, both with a cut up chicken. Both times it was a simple process to get it up to temp and keep it there. It is so efficient that the first time I used way too much smoking wood and charcoal. The second time I put a lot less lump charcoal in and just used three small chunks of maple. I ended up having to pull out two small chunks the maple leaving one piece the size of a of cell phone. What amazed me was how good the chicken turned out. I would have thought that it would have been similar to what I produce on my Brinkman Stillwater which is very good but it was better and it was literally a "set it and forget it" process. I don't think I'm going to run out and spend $700 + on a new Kamado but this one is certainly going to get some use. I can't wait to do an over night, one burn brisket next.