I have a large clay Kamando type smoker. It was brought over from Japan probably 60 years ago. I am concerned about using it in sub freezing conditions. The last thing I want to do is crack it. Should I bag the idea of using it for my turkey in these conditions?

Thanks guys

Good question unfortunately my scenario offers no help.
I smoke when it is cold but never when it is freezing out.
Would be interested to hear.

I would think that as long as you heat it up slowly it should be fine. Once up to temp there won't be any issues.

I've used my BGE in below 0 weather before.

I can't speak to yours, but I've used my Kamado Joe many times in the winter without issue, but it does have a lifetime guarantee.


I'll be up early on Saturday morning to put a prime rib roast in the KJ. According to the weather forecast it will be -9F or so.

The key is to heat it up slowly. Given its ceramic, its what it does anyway. Now I wouldn't fire it up to 700 degrees for a steak, but smoking a turkey should be fine.

With that equipment, you should have no trouble tweaking it to work very well. I would say keep it in a sheltered area.

I've used a Weber grill to slow turkey, and once the hind quarter of a doe, in below freezing temps. Need to keep an eye on it.

Thanks guys. This is a bit of a family heirloom so I do not want to risk damaging or ruining it. Leaning towards not using it.

quote:

Originally posted by SIG4EVA:
The key is to heat it up slowly. Given its ceramic, its what it does anyway. Now I wouldn't fire it up to 700 degrees for a steak, but smoking a turkey should be fine.

^^ THIS ^^

I lived in Alaska 5 years and Can-eh-duh 2 years with my BGE. I used the firestarter rectangles and warmed it up slowly in the winter as I was concerned about cracking if I heated too fast (e.g. it'd be ill-advise to use my propane torch like I did in the summer).

Here is Thanksgiving one year in Alaska:




I've been back in Texas for 6.5 years and am still using the same BGE.

I agree with OP on not using it, it is clay not kiln fired ceramic. And especially since it has sentimental value. It might be just fine but why risk it.

I used my BGE all year and never changed my habits what so ever. Never had a single problem.

https://biggreenegg.com/winter-grilling/

I hear you guys. But the chinese ceramic egg is a different animal than an older clay type as bettysnephew stated.
I may do it in the shop and crack a couple of the doors to let fresh air in and some smoke out. We'll see how cold it will be Christmas day.

We planned to use ours for a smoked turkey this Sunday. My only concern and prior experience is when the temp is really cold, the draw seems to accelerate. Makes keeping temp low more difficult.

Not to mention I may not want to go out there once, let alone repeatedly. Weather pending, may cook in oven!

Warm it up gradually and you'll be fine. Thermal shock is the enemy here, not the temperature differential. I regularly cook with my egg at 450-500 degrees so the temperature differential is huge whether it's 80 or 0 degrees outside.

quote:

Originally posted by DaveL:
Warm it up gradually and you'll be fine. Thermal shock is the enemy here, not the temperature differential. I regularly cook with my egg at 450-500 degrees so the temperature differential is huge whether it's 80 or 0 degrees outside.

+1
If you do it gradually, the cooker won't know if it's 80 or -30.
I just did beer cheese brats on mine and once some flame was established, I closed the lid and shut the damper on top 80% (20% open)of the way.
Normally in summer I open it up all the way up to get it going as fast as possible.

This message has been edited. Last edited by: dsiets,

quote:

Originally posted by old rugged cross:
... chinese Mexican ceramic egg is a different animal than an older clay type as bettysnephew stated. ...

FIFY

Maybe leaving it in the garage or house for a few days, so that it is not "frozen" to start with ?

Thanks for all the input guys. It did warm up so I smoked it. Heated up slowly as suggested. No issues. Finished product was real good. Family likes it more dry than moist. So the internal temp was 185 when I took off the smoker. 180 might have been better. But still very good.

I think I have an issue with my Komando though. I am having real issues controlling the temp. I have posted here and read watched all kinds of video's. I tried to keep the temp at 225 or slightly above but I cannot accomplish. It just keeps getting hotter. I ended up having to open the smoker trying to control the temp and even that was a challenge. Not sure if it is cracked or what. It is frustrating.

But anyhow this turkey was good. Just challenging. Took about 5 hours. It was 11 lbs

Thanks again guys.

I did ribs for Christmas at 225*. I close the bottom vent half way and the top vent I had open just a little bit. It's a "daisy wheel" type w/ 6 small openings and they were only half way open.

Keep closing the top vent until it's practically closed. The Ceramic cookers are very efficient once they are warmed up. They only require a little air to keep the coals going.

If it's windy out it can stoke the fire a bit and that's when I close the bottom vent more but mostly I just adjust the top vent to get the temp. I want.

For chickens and turkey I go about 325-350* to get the skin a little more crisp.

I am thinking mine is a porrus clay cooker from Japan. Probably made in the sixties. Have a similia top to the one you have. It is a green egg piece. The original is just a top with no adjustment capability. Adjusting the bottom vent and adjusting the top to all kinds of positions and combinations I can not slow the burn. I should be able to snuff the fire out. But that is a no go.

quote:

Originally posted by old rugged cross:
I am thinking mine is a porrus clay cooker from Japan. Probably made in the sixties. Have a similia top to the one you have. It is a green egg piece. The original is just a top with no adjustment capability. Adjusting the bottom vent and adjusting the top to all kinds of positions and combinations I can not slow the burn. I should be able to snuff the fire out. But that is a no go.

Ahh. I see. You're saying when you close everything down, your charcoal load always burns up and you don't have leftover lump in it?
They do sell an adhesive lining for the main body and lid. I've replaced mine once since 2005, mostly due to experimenting w/ baking pizzas at high temp. It can be hard on the seal.
But you'll usually notice small wisps of smoke coming out from there.