Barbecuing is my new hobby and always looking for new rubs, equipment , etc. I've been looking for a Weber Smoky mountain smoker, on Craigslist, when this ad for a Big Green Egg pops up. Turns out it isn't a big green egg but what appears to be a vintage Imperial Kamodo, made in Japan. This thing could be 50+ years old, from what I'm researching online they haven't been made in japan since the 60's. I don't know a lot about it. I'm seeing the old "earthenware" clay is desirable. It's dark and late, so no pics yet. The fire box is mortared in, unremoveable, just a few hairline cracks. Wondering if this is the way it is made, or someones idea of an improvement? I figured $100 for a ceramic cooker that isn't cracked is a good deal, regardless. This one, being a vintage Japanese made cooker may be worth a lot more?
$100 for a ceramic cooker is a steal. Almost all of them develop hairline cracks in the exterior glaze. Just be sure the remaining metal bits are serviceable. If it truly is vintage going to be hard to get replacement parts
Kamadobbq.com looks like they have parts. I'm not seeing any cracks on the exterior glaze or inside the main drum and dome. It's dusty and full of soot and cob webs. Id like to get the fire box out to inspect around the damper on the inside. hinges aren't pretty but work well enough. Needs gasket and damper slide is sticky. It's 16 inches inside diameter,19 o.d. 18 in tall base.
Just got off the phone with Kamadobbq.com. Guy says this thing could be worth $1500 bucks! My jaw is on the floor right now! it is at leasts 35 years old, last ones made in Japan were 1980
Sorry I wasn't clear. Yes it is now mine. Picked up last night. I tried to haggle a bit off the $100 asking price, guy said hes got 20 emails offering more, I was first reply, and the only local, so he decided to sell to me first. I sent pics to kamodobarbecue, anxious for a reply from this kamado expert in New York. It appears I made a heck of a score!
Never thought a grill of all things would appreciate in value. I'm going to start stockpiling green eggs - my new retirement plan
" read a quote once "If someone is dumb enough to buy, someone is smart enough to sell" I have no idea, just figured my purchase was a good deal. a Kamado cooker must make meat taste like the value of gold. The kamado design is at 3000 years old Pottery is an ancient craft, i don';t see why more high schools and junior colleges don't start making these. Or anything that sells, I'm in construction, and new built high schools have a pottery kiln, but no auto shop, or wood shop. it is baffling that a simple earthen clay device is is so much demand, thus the price.
kamadobbq.com seems very knowledgeable about these devices. I am now using the Big Green Egg Medium firebox in place of my cracked original firebox Mine is Imperial Kamado #4. Pricey firebox, but bought it from local BGE dealer that says guaranteed for life. the charcoal grate from original is larger, works well enough. Just fired it up after cleaning it out, new gasket, Using lump in a 3/4 filled firebox, and a small piece of my paraffin and wood shaving fire starter, temps were up to 500 very quickly, Too hot! Fortunately I had time for correction. close all vents, wait for temp to drop, slowly open lid, repeat until desired temp is reached. got it down to 250 in about 20 minutes and threw a tri tip on there for an evening snack
I'm just adding to my kamado experience here. Ash removal can be a pain in big green egg etc, Kamado cookers. Line the bottom with tin foil, fire box on top, easy ash removal. Roll it all up, done. If you were able to remove the grill, fire ring, etc, with your bare hands x throw out in the trash, if hot, maybe throw the ash in a bucket of water. Don't throw water in your kamado.
Ever say, "Why didn't I think of that???" THANK YOU, MR A! I have been cooking with a homemade tandoor without an ash door. Perfect solution!
