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Old Japenese Kamado

TruthSpitterTruthSpitter Posts: 4
edited 10:23PM in EggHead Forum
I bought an old Japanese Kinuurayaki Kamado #5 this week from some people that purchased estate house that has sat empty for ten years. I am an experienced bbq/smoker, but I have no experience with an egg style cooker. The kamado is all in one piece and able to be moved without worry of it breaking, but there are some long cracks that are visible on the inside and outside. The bottom firebox is in large pieces with a few small pieces broken off. I have found web pages showing how to make repairs...although I am not sure if repairs are necessary.

I am deciding if I want to repair and keep it to smoke things (like brisket) on, or if I should sell it and buy something else. (like a modern green egg) What kind of price can I expect to get if I sell it? (repaired and as is) How do these compare to modern green eggs? Any feedback or info you can give me is greatly appreciated!

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Comments

  • mb168mb168 Posts: 265
    How cool is that??? I don't think I'd want to cook on one, vs a new one, but pretty cool find.
  • WessBWessB Posts: 6,937
    If it's as old as it looks it is most likely made from clay, which is not intended for any higher temp cooks like we are doing with the ceramic egg....Don't really remember the recommendation for clay cookers, but I believe it was...keep it below 300°....probably will still make great lo N slo cooker..
  • BacchusBacchus Posts: 6,019
    No reason it can't be used as a smoker, low heat of course. Not sure you would get much out of it and hopefully you didnt pay a whole lot.
  • It is made from clay. The manual (which I found online) says to keep it under 500. For my smokes that is not a problem...200 - 300 is the range I will be staying in.
  • From what I have read online there does appear to be a market for these, so I am hoping somebody familiar with them stops by and is able to give me some solid info from their knowledge and experience.
  • WessBWessB Posts: 6,937
    If ya got it for cheap I would say throw as little money at it as possible..and cook away, if it breaks or falls apart you aint out a lot...that said, if it's a collectors item it might be worth throwing more money into to sell for a profit....
  • RichardFL bought one just like that and restored it. Send him an email and I'm sure he will be happy to explain how he did it.

    Faith
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
  • BacchusBacchus Posts: 6,019
    I would think anyone lacking knowledge or exprience would avoid responding to you.
    Good Luck!
  • Richard FlRichard Fl Posts: 8,092
    Went thru a similiar event last Oct.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=733592&catid=1


    Used JB Weld on the fire ring and box, sandblasted the metal and sprayed with high temp black for BBQ's.Used Ace Hardward fleck stone (sp) Figured I did not need high heat paint as I only plan on going 350-400F for pp, ribs and poultry. Also dutch over chilies and gumbos,

    KAMADOFINISHED100_2579.jpg

    Naked Wizard has a manual on his site for kamados.
  • Thanks for the info Richard! How does your cooker do on maintaining temps on longer smokes? How much do you need to keep adjusting things to maintain constant temps?
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