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My First Kamado "The Original Hibachi Pot"

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Aloha! I'm excited to share that I have just recently acquired my very first Kamado Grill/Smoker. I found one unused and stored away in a garage closet since the 1970s. My Kamado is an original "Hibachi Pot" Made in Tokyo, Japan. It is EXACTLY what I was searching for! Woohooo....can you feel my excitement. I dropped some photos of my find in the Introduction Section of the forum and then found this "Other Kamados" section to share as well. I see that there are many original kamados still going strong and that's great news to know that they can stand the test of time.

Now, its time for me to learn how to utilize this special (to me) Kamado. I'm all for learning from the best folks who are passionate about smoking foods and treats that they love....for their loved ones. Looking forward to reading through the threads and posts to start my learning. I hope to make a few Kamado guru friends along the way.

 

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Thanks all.  Pretty excited to get started.  Anyone else have and is utilizing the old school Kamados from Japan?  Interested in knowing what accessories can and cannot be used with these models.  I have the basic size and diameter covered as far as fitment is concerned, does anyone know of any limitations.   I read that these fires can exceed 500+ degrees!  Thats ranging hot and I don't want my Kamado to blow-up.  

 

I am actually interested in smoking items as I have a lot of experience with hibachi type barbequing every weekend with the family and friends.  Just another excuse to have some beer and wine.  In fact, I saw PIZZA on the grill as a great first time break in for my Kamado.  Not a lot of time needed and everybody (especially my son) love making their own pizza pie.  

 

I'm looking for a heat deflector and also a stone to start outfitting my Hibachi Pot.  Any recommendations?

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this exactly the first kamado i had .. it was given to me by father- in - law  who got it in Japan in the  1970.s.. a real jewel of an earthen ware Kamado   !!!

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this exactly the first kamado i had .. it was given to me by father- in - law  who got it in Japan in the  1970.s.. a real jewel of an earthen ware Kamado   !!!

How do you like it? Do you still have it? In your use of the Hibachi pot, was there anything you didn't like about it?

What would you recommend to do in order to preserve it in its use? Any particular piece or element to keep clean or wrapped in foil or protect against damage? I know a lot of the Japanese Kamados I see locally have cracked, damaged or missing tops, so I'm sensitive to trying to not drop or misplace mine. Thanks for your post.

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my Kamado was broken  years ago ..........it was an amazing piece  i wouldnt use this over 500 degrees   because of the age and the earhtenware  clay  .. i have seen guys post what they have found and cook a pizza on it at above 500 degrees and they cracked.....  i recently restored and old 20- 30 years +  K7 tiled Kamado and use it only for low and  slow smoking.. occasional grilling below 500  would hate to misuse this .. plus    i have other options  weber grill  smoking-it electric and a  horizonal  smoker... the Hibachi pot  you have to me is priceless .. enjoy!!!

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my Kamado was broken years ago ..........it was an amazing piece i wouldnt use this over 500 degrees because of the age and the earhtenware clay .. i have seen guys post what they have found and cook a pizza on it at above 500 degrees and they cracked..... i recently restored and old 20- 30 years + K7 tiled Kamado and use it only for low and slow smoking.. occasional grilling below 500 would hate to misuse this .. plus i have other options weber grill smoking-it electric and a horizonal smoker... the Hibachi pot you have to me is priceless .. enjoy!!!

Thanks for your response and feedback on the earthenware Kamados. I was thinking that my first simple cook would be a easy bake pizza in the Kamado. But with your story of the high heat above 500 degrees and cracking kamados, I will definitely have to change my plans for a first use / cook. Thank you very much. I would be devastated if I cracked my rare find on the first use.

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Some one put up a link to a person who sells parts for these antique Kamados and  loves then and has a personal collection. I think it was Ross who put it up. If you can find it--- it is well worth while because he gets into how to use it.

 

If I remember he said to never cook above 400 because this is not the new high fire ceramics. This Kamado is supposed to make better and better food as it gets grease soaked and develops over time. Its sweet spot was 350 and doing long cooks. But this is from memory. I know that he did say that high heat will destroy these antique ones.

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Thanks for the info Marty. I'll be on the look out for more information on the limitations of the antique Japanese Kamados. I will try and do a search here. Hopefully someone can help with a link sometime.

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