Old Egg coming out of retirement

KEN TN

Well I'm pulling my fathers 40 year old egg out of retirement. This is one of the early Kamado style cookers and is still in good shape. It is the large size as the cooking grill is about 18" across.
My dad was a Captain on a steam ship and imported this one himself on a trip from Japan.

Any suggestions from the group on getting this one going again. Any suggestions on what accessoires I might want to add? The cover for the opening on the ash area is cracked and I would like to replace it with a vented metal one if anyone knows where I could find one.

I stopped by the local Big Green Egg dealer today.
Wow what toys I found...
I must now build a table for this one.
We lost my dad about 5 years ago and this one was moved to my house when we moved my mother in with us.

Thanks for any info,
Ken TN

FlameNSky

Wow, that's pretty cool... Have a T-bone dinner dedicated to Pops.

I wouldn't think that it would take much to get it back into cooking condition. I would probably make a big fire in it and get the tempature up to 750+ one time just to make sure to get rid of any mold and stuff.

When you get it up and going again, make sure to post some pics!

Richard Fl

Bought my first in SE Asia circa '68. The old ones do not like any temp much over 300-350. They were not fired in the manufacturing process to handle the high heat that the currents ones do.

Old Salt

FlameNSky wrote:

Wow, that's pretty cool... Have a T-bone dinner dedicated to Pops.

I wouldn't think that it would take much to get it back into cooking condition. I would probably make a big fire in it and get the tempature up to 750+ one time just to make sure to get rid of any mold and stuff.

When you get it up and going again, make sure to post some pics!

Keep the temps below 400. These are made of clay. Not ceramic. This I learned the hard way.

Smokin' Todd

789 lbs????
Dang too bad I have a day job as Im sure I would have seen you on the Oprah or Maury shows. And in that time Im sure you kept it off.
Congrats and hope to meet up with ya one day.
ST

Smokin' Todd

I would love to see a photo of that experience!
ST

Old Salt

Somebody lose the jist of this post?

KEN TN

Thanks for the input.
I did about 6 lbs of Pork Country ribs today.
Big thick loin size ribs and sweet patatos to go along with them. I did them all at about 300-350 for 4 1/2 hours.
The lid gasket is gone and it made bringing down the temp any lower near impossible. Time to replace the gasket with the fiberglass method listed on the site.

Had to do a peach cobbler in the oven as no room on the
egg. I could have done the ol dutch oven but did not
feel like firen up more coals.
We'll be chowin down in about 45 mins.

Thanks,
Ken TN