Jon B.

I have been on the forum for about 2 + years and only a handful of owners have sold their KK's. Dennis has helped a few used sellers/buyers hook up but I'm guessing not many people part with their KK's.

Hey Tony!!! Don't want to steal this thread..................so quickly...........I'm a boat nut. Have been my whole life. Bought a 1960 Chris-Craft Roamer (barn find) and have been working on rebuilding it this summer. Ton of work but a labor of love. Not much time to put together a wonderful meal like Shuley . That was FANTASTIC!!!!!

WoW!!!!! That was a lot of work......but what great looking results!

Marmite Prevents Auto Theft.......................(Gross Alert)

Charles, Curiosity question............after cooking on your WFO...............would you buy a larger one if you had the chance to do over???

We have 8,000 BTU and 10,000 BTU units...........both work well with the rice cooker. You will have more than enough heat to make great rice!!!!

The butane burner we have is the same size as the burner on our gas stove.......should work perfect for you!!! We have had fun trying all the different kinds/brands/grains of rice also. Never had any other kind of rice cooker to compare it to, but the rice always comes out the same......light & fluffy. We made some the other night......garlic, ginger & scallions in the rice.......after it was cooked we stirred in mixed veggies and smoked rib eye chunks.........wonderful. Forgot to mention....we started adding a splash or two of our favorite meat seasonings to the rice mixture before cooking with great results. Have fun with the new cooker!!!!!

Be sure to put the top lid hole, 90 degrees to the two inside lid holes to get the pressure cooker effect.

Bruce, We adjust the flame so it just touches the entire bottom of the pot with out creeping up the sides.....I would say medium heat. We use one rice cup of liquid for each rice cup of rice for most kinds of rice. Redhead Sue always adds more liquid and it doesn't seem to make much difference. We cook for about 30 seconds after the steam starts coming out the top hole, turn off the burner and let it rest for 20 minutes. In about 30 cooks we have only had the rice stick/burn once and I think we didn't notice when it started steaming and let it go too long. Still looking for the english instructions.

We use the butane stoves on the boat with the donabe rice cooker and they work great!!! You will be very happy with it.

Here is a decent link on general usage: https://toirokitchen.com/pages/how-to-use-kamado-san

It is a "once and done' seasoning process and every time you use it, it get re-seasoned. I will find my English instructions and send them to you. We always use chicken broth when cooking the rice.......mixed with scallions, fresh ginger & garlic. Excellent!!!! Here is a video link about the cooker: https://www.youtube.com/watch?v=BYQlW5M4fg4

Not to hi-jack the thread..................Followed the directions and soaked overnight with rice & water. Have the 2 & 3 cup. Use the 3 cup the most.

Bruce....I have two different sizes and love them both. Cook rice once a week now!!!!

Welcome Sean M. Setup looks great! I love my 19"TT. Saw one of your photo's above on Facebook on another forum.................the poster thought the picture was funny with the Joe in the background.......but then the haters came out........................social media is crazy. Enjoy!!!

Grew up in the mid-west and would eat rhubarb right out the garden as a kid. Really need to go easy on the sugar in pies also, as not to mask the wonderful taste of fresh rhubarb!!!!! My friends in Upstate NY never talk about rhubarb and you rarely see it.....even at Wegmans???? On a mission now............need to finds some

Drove by a roadside stand that said "fresh rhubarb".......stopped and they were sold out. Almost cried That pie looks wonderful !!!!!!!

The pies looked great for the first go at it!!!!!!!

Charles...thanks for the great photos and narrative!!!! Were you happy with the bottom of the crust??????.

CostCo labels them as "Beef Ribeye Cap Steaks".

We buy a lot of bulk meat at Sam's/CostCo/BJ's and portion them out into vacuum bags and freeze them for use later. Never had enough room in the refrigerator freezer, so we purchased a 7 cubic foot chest freezer. Every time there was a sale, I would buy more meat and stick it in the freezer. After a while, that freezer was stuffed full of every kind of meat available and we had no idea what was in there and where it was. So Mr. Bright Idea bought a white board and mounted it above the freezer and started writing down everything that went into the freezer and erasing what came out. That worked for about a month until I found out that not everyone in the household was following the rules (the names will not be revealed to protect me). Not to be swayed from my mission to know exactly what and where everything was in the freezer..........I divided the freezer into sections, got a clipboard & wrote everything down....................then LOCKED the freezer and hid the key. I'll fix those derelict freezer raiders!!!!!!! My locked freezer and hand written lists worked great all winter..................until this spring when I couldn't find something I was specifically looking for a recipe. WTH?????? So I did what any self respecting communist freezer dictator would do, took a total inventory of the freezer. Much to my dismay.........there were many discrepancies. WTH x 2?? I marched upstairs and confronted the other members of the household. When they stopped laughing & giggling....I was informed that they found the extra key to the freezer and were messing with me most of the winter. They couldn't believe it took me so long to figure it out. I threw away the lists yesterday!!!!!! Back to freezer diving!

100% agree Tony.....snatch them up every time I walk by the meat case. Cannot resist buying them whatever the cost per lb. YUM!!!!!!

Maybe @churchi can "fix" your internet for you.................so you can get some more done