Yup Charlie Papazian. I still have his book The New Complete Joy of Homebrewing. Back then if I wanted a sack of malt my LHBS had to order one. They didn't have enough AG customers to stock it.
I went from the Zapap to a round cooler with a pizza pan for a false bottom to a converted Sanke keg with a home made "bazooka" and foil bubble wrap insulation, yes I burned it on the bottom. Now it's a 25 gallon SS kettle MT with no insulation. Even after an hour it only loses a few degrees. Since most everything that happens in the mash happens in the first 15 min. or so there is no problem.