I think they turned out just lovely. It's Navaho Wheel from IMCO with a clear glaze that picks up the grog in the clay body very nicely. For the first trial run I think Dashi Stock in the bottom, some fresh noodles above that, some lobster tails above that, some seaweed at the penultimate and maybe a raw egg on top. The idea is that each layer is cooked with the steam from that below and also flavors those below. Hot coals go in the bottom chamber. I'm thinking now that this will really serve two people. I'll take a shot in action when I have a chance too.
This is actually whole milk on a white pot. First fired at cone 04 in an electric kiln. I brushed the milk on and refired in the BBQ for about an hour at 600 degrees or so. It's now waterproof. Why you wonder? Prehistoric pots in England show resides of milk, I think a kind of glaze. Waterproof too. It works much better than fat. I also tested pork, butter, goose, and wax. Milk was best. So did a whole pot and cooked some broth with bones and onions. Works like a charm. But I need to get it onto a wood fire.