I recently purchased a kamado-style cooker for the house.
Unlike the true ceramic kamado cookers, this one is made of dual layer, sheet steel. Besides being significantly less expensive than a ceramic cooker, it is light enough that I can throw it into the back of the truck for use while camping.
While doing my first cook, the idea came into my head that this cooker could be used for cast iron cooking. Just place a dutch oven or two (stacked) into the cooker. They use very little charcoal - I ususally use lump - and the temperature is easily regulated for long cooks. Would this be cheating to use this cooker for cast iron cooking?
BTW - Here is a picture of two Boston Butt pork shoulders that I cooked/smoked. I set them on the cooker at 10:00 pm and the next day at around 11:00 am they were ready. The cooker temperature was 225-250 degrees. It only used about 3-1/2 to 4 pounds of lump charcoal amd four chunks of hickory for the entire 13-hour cook/smoke.
Take care,
Tom