Sunjoy G-BQT102PSS Stainless Steel Bbq Set

• "SUNJOY" STAINLESS STEEL BBQ SET
• Perfect for any outdoor setting
• Aluminum carry case
• 16 pieces

Upon first arrival of the Sunjoy Stainless Steel BBQ Set seemed nice out of the box, but upon opening the case I could see that the liner for the case was glued in and was coming apart right away. In fact on side was completely unglued. The tools themselves are nice for the price. You get what you pay for everywhere and this is no exception.

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I bought it as a gift, and it was supposed to be here on the 19th but it got here the 29th. So that is why it gets the 4 stars out of 5.

RUBBERMAID G100-12 BBQ BRUSH WITH STEEL SCRAPER 8-1/2"

DO NOT, I repeat DO NOT buy this brush! After we cleaned our grill with it, we noticed many of the wires from the brush had fallen out and onto our grill, as well as onto our food. This brush should be recalled!

This is a good barbeque grill brush. It is inexpensive, has brass bristles, and a metal scraping blade at the top. The black handle is plastic. The face of the brush is decent size, about 3" x 3".

At a little over 10" in length it is shorter than many grill brushes. But at this price, and for the performance of brass bristles, I find that to be a good trade-off. Most manufacturers have switched from brass to stainless steel bristles. The steel bristles will be as durable, and will clean just as well, however they will be more harsh than brass on your grill surface and will scratch some grills.

The length of this brush is not important to me since I scrape the grill just after cooking, but more often the next time I get ready to grill, so the surface is not overly hot when I attack it. If you tend to clean the grill while it is still very hot, the shorter handle may bother you. While cleaning toward the back of the grill, your hand will be closer to the hot surface due to the short handle. If you prefer a brush with a longer handle, I think there are still a few out there with brass bristles. I am pretty sure Kitchenaid makes one that is about 17" long, but typically costs more than twice what the Rubbermaid does.

The face of the Rubbermaid brush makes it easy to fit in the corners and toward the back of the grill, and the scraper will fit nicely between the rungs on most grill surfaces.

Cleaning the brush is what you would expect, and over time the bristles build up some gunk and become bent/worn. That is the nature of a brass grill brush. At this price, you could get a couple and be set for a few seasons.

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Have used this brush for 2 months and the bristles keep breaking off, getting on the grille surface and into the food. Must be extremely dangerouis. Just threw it out because I don't know of any way to fix this issue.

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I bought this one because I saw the good reviews here. Good brush for about 3.5 months. After that it started losing bristles all over the grill surface. I'm just glad I noticed them before ingesting them and I certainly wouldn't buy another because of this health hazard.

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I was able to find this brush locally at Ace Hardware. A steal compared to comparable brushes. I do wish it were longer, but for the price, I'll deal with that. I also like that it's BRASS bristles for my Weber SS grates...so many brushes (even Weber's) use SS now which are harsher than the brass.

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30PC SS BBQ TOOL ST IN ALUM CS

This tool set is fantastic. I haven't actually used it yet, but it is very impressive upon opening. The case is great too, I can't wait to use it...what a bargain! I feel like a TOP CHEF with my briefcase of BBQ toys!!!!!!

It was too good to be true. The skewers have little pieces of plastic in them to secure the skewer to the handle. Upon first use, two of the three skewers are unusable after the plastic melted.

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NFL Houston Texans Chef Hat and Apron Set

I have had this almost a year now. I use about 5 times a month since my wife cooks and I grill. The had is adjustable and the apron is solid. Watch the video. I am 5 foot 9 and 225. It works for me and it washes well without loosing the color or the symbol.

shipping was amazing and fast. They had the item wrapped in plastic and ready to be rapped for a gift. Perfect for anyone who is a fan. I made it more personalize and added there name on it. Best gift to buy.

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Big Green Egg Replacement Felt Gasket - X-Large

This product is good, however if you really want to crank up the heat often to cook pizzas and really sear some steak get this product Nomex Hi Temp Gasket Kit for Big Green Egg Large Including Spray Adhesive. I have replaced the original gasket and this one about three times. Finally I stumbled across this one and it holds up alot better. I love my egg, but I hated having to buy a gasket every other month until I got the other one.

The felt gasket is easy to install. The only drawback is that this gasket does not have the longevity I was looking for. If any food or liquid spill on the gasket and is not wiped up, it will get sticky and pull off. It will also cook the gasket to the point that it will fall apart at high temperatures. I have been averaging about 6 months with this gasket.

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The gasket looked great...I took my time to totally removed the old gasket and old "stickum" by scraping and using denatured alcohol to remove the balance of the old glue. The best and easiest way to remove/replace the gasket is to remove the top.

I let the unit totally dry before I installed the new gasket. It went on very easy and looked great...HOWEVER...after just 3 uses the bottom front gasket (about 18 inches) pulled loose at normal cooking temperature.

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it is straight, not curved, and will never work on a kamado style smoker or green egg. real ripoff, very misleading, a.k.a. lie.

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This item was exactly what I needed for my Smoker. It seals perfectly. Just attach it to the Door not the box.

GreenPan San Francisco Square Grill Pan, 10-Inch

I have been using this pan about 5 times a week for 5 months now.

Unfortunately the 'non-stick' ability has all but gradually disappeared over the last month

and anything in the pan feels like it has been attached with glue after a little bit of cooking.

I have even used a little olive oil every time I cook with it but this still doesn't help.

This pan has been treated well and has only ever been hand washed and used over

medium to low heat. I have owned other pans like Tefal and Scanpan and these still remain

non-stick many years later after the exact same treatment as that of the Greenpan. For this

reason I can only give it 2 stars and would not recommend it to others unless you want to be

purchasing new grill pans every few months.

After this, threw others out. Went to several culinary schools. I'm recommending it to all!! So easy to clean. Just wipe out! No sticking!!

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Harold Import 1814 "Toast-it" Toaster Bags

instructions weren't great. have used these many years ago, and loved them, BUT, THESE BURNED AND DISENTIGRADED, THOUGH THEY DID REFUND THE PRICE. found some others with better instructions on heat level and time.

Weber 4521001 Spirit E-310 Natural Gas Grill, Black

This grill, while pricey, is very likely the best free-standing 3-burner grill I've ever used (for its size). I chose the natural gas version because I have a stub-out in my back patio that allows me to grill without the inconvenience of picking up and refilling propane tanks. I've actually used quite a few natural gas grills and this is the only one that's actually managed to heat rapidly and hold a temperature with any real success. The first time I used this grill, it achieved 550 degrees (f) in just under 10 minutes with all 3 burners on high. For those who know, temperatures north of 500 degrees (f) are REQUIRED for searing steaks properly. I also appreciate the side-mounted controls as they help keep the grill's depth to a minimum (a MUST in my small back patio). I also REALLY like the new stainless steel design for 2009. I was never a fan of the plastic/poly construction of previous years. In conclusion, I highly recommend this grill to anyone who's looking for a quality piece of grilling hardware that will stand the test of time. Also, be sure to pick up Weber's custom grill cover to protect your investment if you're not storing the grill in a shed or covered area. Weber Premuim Gas Grill Cover For Spirit 200/300 Series Grills

Excellent grill. Assembly took a little over an hour but all parts are of good quality and the pieces all fit together perfectly no bending or forcing anything.

Grill heats evenly, no flare ups, and it gets hot fast: 600+ in less than 10 minutes for me.

After setup I thought my gas line wasn't working fully because I could not see flames from the burners. Turned out the flames are just so hot and blue that you can't see them easily in sunlight (close the lid and look through match hole to see them).

Weber customer service is excellent called about not seeing burner flames. Calling their 1-800 number results in speaking to a real person in less than 1 minute who stays with you until your issue is resolved.

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I was going to buy this exact same grill from Home Depot online, until they infomed me that shipping was going to run me $75.00! Amazon shipped it for free! I wanted to post a rant on HD's website warning everyone that they are paying high shipping costs unnecessarily, but their guidelines don't allow mention of any competitors.

The grill itself is great! Only took an hour to assemble, would have assembled faster if I hadn't gone slow in order to get it right the first time. Cooked steaks for the first time on it tonight, and there were no hot spots of any kind. There are still occasional flare-ups, but I don't think you can get away from that with any grill...and I've had several.

All in all, an excellent experience and great product! Thanks Amazon!

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I've had my grill for about a month now and have no complaints. Everything arrived intact with no shipping problems. Assembly was completed in about an hour and was not overly complex. In fact the directions were far clearer than most self-assembly items.

As for performance, the grill works well and it's nice being able to cook something that takes a long time without worrying about running out of gas. I wanted a natural gas grill for a long time but I kept waiting for my old Weber (Silver) to give up the ghost...it never did. I finally just found a place to donate it.

The starter seems much improved. It's not real sturdy but it doesn't need to be either; just takes a light push. One nice thing is that it works after heavy rain with no issue. My old manual 'red button' light would fail when wet.

One other thing that's sneaky nice is that it easy to move around. While tethered to the gas supply, the hose is still very long and the wheels reasonably sturdy. Plus with no propane tank the wheel action is more balanced and lighter. This provides a nice feature on my patio. I can pull it out when needed, but easily get it off to the side when not grilling. I was considering a built-in type, but this is far better for me.

Considering my past experience with a Weber grill, I expect to have this one for a long time.

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Price with free delivery made Amazon the low cost provider of this Weber Gas Grill that was to replace our crumbling 18-year-old unit. Cooking on the old grill was always a guessing game, but the new Weber takes the mystery out of the process. Follow the cookbook recommendations on time, heat levels, and direct or indirect heating and you find yourself the new highly respected chef of the household.

The grill was shipped when promised, the trucking company called to schedule a time, and it arrived within the window that had been set. Assembly takes a bit of time, but the instructions are understandable and no special tools are required.

My unit was the natural gas version, so connecting to the gas line coming from the house required a trip to the local Ace Hardware to match the provided quick connect to an assembly that would tie into the gas line. A neighbor with a little prior experience helped here in assuring no gas leakages.

Weber Smokey Mountain Cooker Smoker 18.5 Inch

My BBQ team Slap Yo Daddy BBQ from Diamond Bar, California, has been competing using these smokers which I bought off Amazon with free Prime shipping. They work flawlessly and are easy to use and clean up. Our WSMs regularly allow us to win Grand Championships even when we go up against other smokers costing over $15,000.

The key step once your smoker arrives is to ensure you season it properly. New WSMs will tend to overheat until you are able to get grease and gunk on the inside and around the rim where the lid sits to ensure an air tight seal. The fastest way to season is to do the following: Phase One cover the water pan completely with aluminum foil and run a full load of lit Kingsford briquettes and let it run as hot as it can with no water in the pan (over 350 degrees) to burn off any manufacturing residue. Clean out the ash and proceed to phase two.

Phase Two fill the charcoal basket 1/2 full of unlit briquettes. Then put in a 1/2 chimney of lit Kingsford briquettes in the middle. This will allow a slow burn for 3-5 hours at 72 degrees outside temperature. Adjust the vents to get 275 degrees on the dome thermometer. Put bacon strips, chicken parts, pork fat, or any other scrap meat you don't plan to eat. The key is to get fatty meats to generate lots of grease. Toss in a couple of tennis-sized wood chunks to generate smoke. Repeat Phase Two at least twice before you cook meat that you want to eat.

Phase Three When you cook meat you plan to eat, take a tip from me and don't use any water in the pan. When I cook, I just cover the water pan with foil top and bottom. I foil it twice so I can remove the second layer after the cook and refoil it. That way, I don't have to clean my pan. It works just as well, AFTER YOU SEASON YOUR WSM, when you cook without water in the pan. Dry heat allows the crust to form faster on the meat (called the bark). Once the crust forms on the meat, you can introduce moisture. I just spray water with a regular spray bottle to encourage bark formation after the initial crusting (Maillard reaction) has begun. To test for properly formed bark, use your finger nail and scrape the meat surface. If the crust has formed, it will not come off when you gently scrape it with your fingernail. If the crust comes off, the bark has not set (still wet) so don't spray until it sets. Let it cook longer and check back in 15 mins. You'll get much better results this way. We've won many awards with this technique.

When it comes to cleaning your WSM, never wash the insides. Get a good grill brush and scrape down the insides and dome. You need the "aroma" which takes several years to build up. I NEVER mix my meat WSMs from my seafood and hotdog WSMs. Nothing destroys the aroma faster than cooking fish/seafood/hotdogs in a WSM used to cook chicken, ribs, pork, brisket, and tri tip. That's why you should buy a pair if you plan to cook seafood/fish/hotdogs. Better yet, get a Weber Kettle for those meats. Remember to always empty the ash from the bottom and grease on the foiled water pan to avoid fires and any rancid old oil smell before you cook. When you need to clean the grates, put the grates in a big plastic trash bag, put on gloves, and spray oven cleaner on the grates while in the bag and let sit for 1/2 hour. Hose off the grates. It's as easy as that. To clean the outsides, I use Simple Green spray.

Enjoy your WSMs. They are awesome and built to last.

As a fan of the earlier Smokey Mountain Cooker, I'm surprised and gratified with the changes they made to the smoker.

The previous smoker was an easy 5 stars in my book. I guess I'd have to give this one 6 stars, because it's better!

After using my old smoker for some time, I began finding ways to improve it. It seems that Weber thought so too, and their changes include all of mine plus a few more.

Here are some important improvements:

Wider door for adding charcoal & such. This is NOT a small detail but rather a much appreciated design change. The older model's smaller door made it more difficult to place wood chunks or new charcoal where I wanted them and once upon a time I knocked the water pan down into the coals trying to put a wood chunk toward the back of the smoker.

The door latch is spring loaded and features a lever type handle. The previous door latch is not spring loaded and had a featureless round knob. It was less secure and not always easy to tell if the latch was fully closed. Now it's obvious -for those of us who need things to be obvious. :)

Built-in thermometer! To think I paid more than Amazon's current price on the smoker and then another $50 on a thermometer. Mine is even in the same place on the lid. Great minds think alike, I guess... and Weber added this useful feature while keeping the price under control.

Bottom ash catch pan. I never thought of that one but then again I have a concrete pad set up and it was never a big deal to sweep up a few stray ashes.

Overall, the smoker performs as well as the older model but is much easier to use. With the thermometer, it will be much easier to maintain temperature and smoke up some great grub right out of the box.

I am by no means an expert, but here are a few quick tips for using this smoker.

0. If you are interested in instant gratification, get a gas grill or go out for dinner. It takes some work, time and patience to use and maintain this smoker.

1. Keep the temperature as stable as you can.

2. Don't lift the lid any more than you have to (for mopping, adding charcoal, etc.

3. Use briquets, at least at first. It's much easier to work with compared to lump charcoal. If you do choose to use lump charcoal, don't add any extra wood chips or would chunks! You'll oversmoke the food and that's bad!

4. Start early. Give the charcoal time to start up, and the liquid in the water pan to get up to temperature before you put on the food.

5. Line the water pan with aluminum foil. Trust me; it will be much easier to clean later if you do!

6. Make small changes to the vents when you need to adjust the temperature. Give it some time to work.

7. Get a good book on smoking. I think we all know a good place to look for one...

8. The internet is your friend. Check out Weber's site, some of the bbq forums and most definitely Virtual Weber Bullet.

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I bought this smoker after extensive research. I have always been the "grill master" in my family, but never invested in a smoker. After using the Weber website and a few other websites dedicated to smoker cooking, I was able to successfully smoke 2 whole chickens the first time! The chickens were moist and had the most delicious, delicate, smoky favor!

I was so confident in my skills that a few weeks later ( and after much research) I had a BBQ at my house and smoked 15 lbs of chicken, 4 slabs of ribs, and 2 pork shoulders! I had to stay awake most of the night before (off & on), but the thermometer and the ease of use in adding charcoal made it very easy... I received rave reviews for my meat at the BBQ the next day!

If you're in the market for a smokerthis is it! It's great for everyoneexperienced or newbieit's worth the money 2x over!!!

P.S.I didn't bother with a lot of the extras but the following items were invaluable. I used paraffin cubes that worked wonders!!! (non-toxic/no tastefound at Lowes) Also, If you're planning on ribsinvest $15 in a standing rib rackyou can stand 4 slabs up at a timeconserving space while not compromising on taste...

Happy Smoking!

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Having been a Weber user since 1975, I figured that this was going to be a great little smoker. I had never smoked a thing in my life (Not entirely true, I grew up in the 60's).

It took about 15 minutes to assemble. A snap. And since it was in 3 major pieces, it was easy to get from the assembly area, the living room, to the smoking area outside. I poured in enough briquets to fill the briquet containment ring. Heck, I didn't know what was too much or not enough. Turned out it was a good amount.

I lit it up just like the Weber kettle I have and got the coals all toasty. Put on the middle stage, got the hose and filled the water bowl, put on the top grate, threw on a 6 pound pork roast that I had put a dry rub on (about.com, dry rub recipes, Kansas city style). Put on the lid and began smoking, the meat that is.

I fiddled with it for about an hour just getting a feel for the air adjustments. It didn't take much to get a temp set perfect.

I added briquets, 10-15, every 90-120 min or so and rustled the others around to keep the ash off of them. A long pair of cheesy, dollar store tongs was helpful for doing this. I also added a stick of well-seasoned plum wood at the same time. Nummy nummy!

8 hours later I had a smoked pork roast that was GONE after being done as all of the neighbors wanted to try some. Needless to say it was a hit with me and a crowd.

Next day I fired it up, put a brined whole chicken on it with NO rub or sauce. 3.5 hours later I had chicken to die for.

My wife told me I could NOT smoke our Westy.

Buy this thing. Painless, fiddleless, fool proof. Nuff said. Straight up. (Did I mention how well made and heavy duty it is?)

Y'all gotta smoke with this think.

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Let me start by saying there are reviews on Weber having the wrong size grates in the box, I just ordered this about 2 weeks ago, recieved it and found everything to be exactly as it was supposed to be, no wrong size grates, missing parts, etc. Everything was perfect.

Now, I initially bought an electric smoker from Amazon about a year ago, I bought the Masterbuilt Electric smoker Masterbuilt 20070106 30-Inch Electric Smokehouse Smoker, Black after deciding to get into smoking meats. I choose electric because of the convience of being able to set the temp and let it run without having to touch it until the meat was done. Well, it worked fairly well....for a year... Then the smoker died and I found heating elements were not availalbe for the unit and the main control unit was not working. Technology and grills/smokers don't seem to mix very well...

So, I needed a new smoker and after contemplating on getting a $75 brinkmann smoker from the local hardware store I decided to pay the premium for the Weber Smokey Mountain Cooker and let me tell you this thing makes perfect smoked foood! My first attempt at smoking with this smoker was pork butt. My wife wanted to take the pulled pork to work with her the next day so my first smoke experience was an overnight. I was worried about temp fluctuations so I set my alarm to wake me up every 90 minutes to check on the temp and make adjustments as needed. I never had to make one adjustment! I started the charcoal using the minion method (fill charcoal ring with unlit coals, then take a chimney of about 10 coals and put them on top, mix in a few pieces of apple wood and set vents about 1/4 open on bottom and leave top vent on top open) The cooker got to about 225 degrees and stayed at that mark for 12+ hours without me having to add more coal, open or close the vents or any other maintenance. I was upset after waking up every 90 minutes I actually didn't do anything, but at the same time I was so impressed this thing worked so well out of the box without any tweaking like is needed on cheaper units. Fyi, I smoked the butt at 225 degrees for about 13 hours with 2 foil packs filled with apple wood chips, I was going to use apple wood chunks but couldn't find any and I found the foil packs of apple wood chips work perfectly!

My second smoke was a turkey as the plan is to use the smoker for our thanksgiving turkey this year and rather then try my first turkey on thanksgiving I figured we'd do a practice turkey. I got the smoker up to approx 225 degrees again using the minon method listed above and put the turkey on the smoker, it sat for about 10 hours (12lb bird) and when the internal temp reached 165 degrees I took it off and let it rest. The bird was juicy and so good. Once again used apple wood chip foil packets.

This smoker is fantastic. Is it more difficult then electric? No, both require cleanup but the scientific properties of smoke from charcoal are definitly different then smoke from electric smokers, somehow it infuses into the food much more efficiently and you can tell by the visible smoke rings on the meat. The weber smokey mountain cooker really is as easy as it gets and the reason is the design and construction. You could get cheaper units but the modifications you would need for proper air-flow, plus the thickness of the smoker is important and Weber uses high grade steel. You really get a premium product when you choose the smokey mountain. The only gripe I have is the door on the side to add more coals or wood chips or refill the water pan. The door is sort of flimsy however there are sites where you can find replacement after market doors for approx $20 that are very strong. Maybe one day I'll upgrade but for now the included door works well, just a little thin.

If you want a smoker I highly recommend this unit. It will easily cook a turkey and a ham or pork butt at the same time. I've seen pictures of people cooking a total of 50lbs of pork shoulder perfectly. This smoker rocks and will last a long time, after all it's metal and comes with a 10 year limited warranty. My old electric smoker that lasted approx a year before it died had a 90 day warranty and was poor quality at nearly the same cost! Stick with American made, high quality and get yourself the Weber Smokey Mountain Cooker, you won't regret it!! Well...maybe you'll regret not getting it sooner! :)

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Sizzle-Q SQ180 Universal Griddle for BBQ Grills, Stainless

I bought this for my gas grill because my wife and I cook hibachi style very often. There are many reasons to like this griddle:

easy to clean

very sturdy

doesn't slide on the grill

drip tray is useful for diverting sauces and juices

verticle sides keep food and sauces from falling into the grill

Even though it would be nice if there were handles that would make it easier to transport, I would highly recommend this product.

This is not stainless steel. It can't be. At first I thought it worked great, even though it discolored and couldn't be cleaned enough to restore the original look, but after a few uses, It started to get rusty, even without obvious moisture EVER left on the surface. Not blackened or stained, but flat out rusted. Now, without ever using it again, and keeping it stored in fully enclosed, completely protected cabinet in its accompanying bag (put away dry), we opened it this season to find it COVERED with rust and totally unusable. Lots of money for a 4-5 use item.

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This griddle came exactly as advertised. Heats up super fast on grill. I have even set it on top of my turkey fryer with success. I have cooked everything from tater tots to fish, steak, burgers, eggs, veggies. I have not had any problems with sticking. I usually toss on some oil or butter. Puts a great sear crust on burgers and steaks. While griddle is hot hit it with some water and scrape off food into drip trough in front. I usually put some wet paper towel in trough as well to help absorb grease. You do need to hit it with a grill stone every now and then if you dont like the darkening of surface ( I dont mind it, a seasoned griddle requires less oil and cooks better IMO ). I DEF reconmmend this for those who are sick and tired of flare ups!

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this thing is Awesome. If you like grilled foods ie. diner type burgers ,breakfast,

pancakes etc.,this is for you.I use it for everything but burgers are its' specialty.

I use it outside only due to the splatter but it heats fast and cooks fast too.

One thing, keep it clean and it will give you many years...

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I love this griddle. When I read all the reviews on how hard it was to clean I almost did not buy it but did so I could try it myself and I am glad I did. After my husband cooked on the griddle and it was stuck with burnt sauce I took out my Mr Clean white bar and every thing came off right away. I clean everything with the Mr Clean white bars that you buy anywhere so I figured I would try it on the griddle and it works perfect. NO MESS...this griddle cooks food better than anything we have cooked on...love it...

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Charcoal Companion Porcelain Wood Chips Smoker Box

It's not like I'm reviewing a television or stereo receiver. It's a metal box. So far it's not rusted, caught on fire, poked my eye out, attacked my family, or killed my house plants. As such, it meets all of my metal box requirements.

I wanted something for my existing gas grill. Some chips and away you go.

Definitely not for some one who thinks they are getting a smoker

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Romertopf No. 117 Clay Baker

I purchased the Romertopf 6 1/2 Quart Clay Baker to replace a smaller clay baker that I have had for years. Baking in clay pots is my absolute favorite way to cook roasts and chicken and this larger size allows me to cook plenty of vegetables and meat to feed by family of five at family dinners (and have leftovers). The flavors are outstanding and I highly recommend this method of cooking to anyone who hasn't tried it. You soak the clay pot, fill it up, and place it in a cold oven and turn up the temp -then you do nothing until it is done -it is the most tender, juicy meat you will ever eat.

The pot is exactly what I expected it would be, although my old one was glazed inside and this one is not. I have used it several times already and that has not been a problem.

I like it so much I am purchasing the same pot in a smaller size so I can cook dinners for two.

this thing barely fits in my oven so it can make a big big stew. i have loved my 4 quart schlemmertopf clay pot but sometimes it's a little small for what i wnt to cook. when i saw the romertopf 6 1/2 quart i had to have it. try this: 2pound roast, 1-2 inches of water, salt, pepper, garlic, basil. cook in oven at 350 for 1 hour. add two large russet potatos cubed, 1 pound carrots, one large red onion, one large bunch of celery, all chopped, and one 16 oz. jar of a good marinara sauce (h.e.b.'s 2 dollar version is great). add water to about 1 inch from top of pot. cook for another 2 hours at 350. you don't even have to check it. this is stew like mom used to make!!!!

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have cooked two turkeys in this since received. wish i had bought one of these years ago. easy and quick to use. meat falls off the bone and is moist and juicy. used a standard recipe, but increased the temp. by 100 degrees and reduced cooking time by 30 minutes. fastest i have ever cooked a turkey other than by frying.

easily handled a 14 lb. turkey. could go larger; specs say up to 17 lbs.

only minor complaint is that if you only have one oven, the temp. is so high and the clay pot so large that it is difficult to cook sides at the same time. i used my gas grill as an oven for the side dishes.

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I've been using this pot to make turkey for the holidays and it works brilliantly. I've just ordered a second one because these same ones from Mexico are not made any longer. The new ones will be shipped from Germany. The German web site for this pot says: "with porous inner glaze in the base", which concerns me. It doesn't appear that my current pot has any glaze in it. And I don't want to mess with perfection.

The max size bird I'd cook in this pot is 13 pounds. I prefer 12.5 pounds, which leaves a bit of room. I leave the thawed, naked bird on a wire rack in the fridge for 16 hours or so to allow the skin to dry out, which makes for crispy skin. I bring the turkey closer to room temperature by leaving it on the counter for 2 hours. I soak the pot for 30 minutes before placing the bird in it. I cook the 12.5 pound turkey for about 2.5 hours at 450 Fahrenheit. I don't use stuffing. Instead I chop a handful of veggies I like and place them in the cavity--leaving enough room for the heat to enter the cavity.

For those interested in the German page (slashes removed): roemertopf.de english roemertopf_klassik klassik.htm

The Romertopf Direct web site says: "All Romertopf by Reco products have been discontinued and our store is now closed."

[Update: 12-31-2012]: One source for these pots ( fantes [dot] com ) wrote to me that the new pots (i.e. non-Reco pots) will be arriving in mid-January. According to them the new pots "will be glazed on the bottom half, and the top unglazed, similar to the Schlemmertopfs"

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As a young mom, I noticed that my Italian neighbor used the Rometopf for everything she baked. I gave it a try. I think it is the only way to get a carefree turkey that has moist breast meat and nicely browned skin. Even my non cook daughter in law made a fantastic turkey with the clay baker. It is great for any meat you want to bake and bread pudding.

Remember to soak it in water before using. It is a life saver if you get a late start on a holiday dinner or important meal. I have used a Rometopf for over 30 years and still love using it. I put it inside my dishwasher with no soap or rinse agent and run a cycle. It comes out fresh and has no soap or rinse residue to worry about.