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refinishing a 40 year old Kamado

edited 11:07PM in EggHead Forum
Does anyone have any recommendations on how to restore the exterior finish to a 40 year old Kamado? It has served faithfully, but now needs a little TLC. The original matte green and black color has given way to 40 years exposure to the elements, and is mostly the underlieing clay on top. This did not have the gloss colors that I am seeing in the pictues on this web site.[p]This one originally belonged to my Dad, and I have now inherited it.So you are talking to a second generation devotee.[p]I picked up one eariler, from a garage sale and have done some repairs and used hi-temp black paint on it. But I do not like the results and would like to return Dad's to its original colors.[p]This one was privately imported in 1961, as best as I can remember.[p]Any suggestions, would greatly be appreciated.[p]I can be reached at HoffmanT8@aol.com.
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Comments

  • SmokeySmokey Posts: 2,468
    HoffmanT8,[p]Although there are some who post on the BGE forum who own Kamados (and ALL are welcome), most are Egg owners. I think you will get better responces on the Kamado forum (http://www.kamado.com/). The exterior of the K is covered with tiles (ceramic?). You may have to have it retiled to get back the right look. A new toy may turn out to be less expensive ... don't know![p]Best of luck and good smokin'

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  • Smokey,[p]I beg to differ, the Egg is a Kamado. The only difference is the Egg has a metal lower draft door, rather than a ceramic damper. I have seen hundreds of Kamados and never one covered with tiles.[p]Thanks tho for the referal tho, and i will keep an eye out here for more info.
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  • HoffmanT8,[p] You are right in that "kamado" can ge a general term that applies to the type of cooker the BGE is. However, "Kamado" is also a (competing) brand name so you can understand the confusion. As far as your problem goes, I'm not sure what to suggest. Most glazes are fired on and I'm assuming you don't want to stick this thing in a kiln to fix it up. Depending on what temperature you use, you might look into something like a high temperature engine enamel.[p]MikeO
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  • MikeO & Smokey, [p]You're right, the American Mushi-Kamado is similiar. But it is a horrible change to a beautiful item. It has a resemblance t a different culture, which i do not mean to disparage. [p]I have tired Hi-Temp (BBQ) paint on an earlier restoration, and while functional, that is not what I seek. I am actually leaning towards dissesembling it and having it re-fired with a flat or matte glaze. I understand the glossier glaze should afford better protection to the elements, but I do **not**consider a 20-30 year working life to a matte finish, unacceptable. The paint needs a touch- up ever 2-3 years.[p]

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  • Char-WoodyChar-Woody Posts: 2,642
    HoffmanT8, what you have is really a antique piece and perhaps dates back to the original Japanese manufacturer's that started making these right after the U.S. Forces occupied Japan (WW2) These were copies of the other asian oriental cookers in China and India. The origins date back thousands of years and modified ever since. I believe the modern BGE design the glaze is heat baked on but not sure. [p]Once in a while a treasure like that is found still wrapped in newspaper and stored away. Keep it in good shape. BGE has supplied many parts for the older cookers of many origins thru the last 30 years or so. Check with them at 1-800-939-eggs for more info!
    Cheers..C~W[p]

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