My $250 kamado

Last week I posted a thread asking about Primo Kamados because I thought I found a great deal on a used one. It was used by the owner of a small grill store in town and he stopped using it after he switched to one of the pellet grills that he sells. I went back to the store to check it out again and when I took a closer look I realized it wasn't a Primo, but a Chinese knockoff, Comet Kamado. I wasn't really paying attention the first time I saw it and the lighting in the store store was really dim so the dark brown paint looked black, so I assumed it was a Primo. I was a bit discouraged when I realized it wasn't a Primo, but I looked it over and there were no cracks and it was all there, so I offered $250 and walked out with it. It's definitely got some QC issues and the fit and finish is nowhere near that of a BGE, but then again neither was the price. If everything works and it holds heat I'll be happy.

Unfortunately I can't cook on it until tomorrow night, so that's going to have to wait.

Did I throw away $250? Be honest guys, I can take it. :boxing:

Norcoredneck said:

$250 is a good price. Since your close enough and I am thawing some drummets I'll be over and use it since you can't!:becky:

Congrats on the aquisition.
Place off Indiana east of Tyler?

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Just make sure you save me a plate! :laugh:

I'm just hoping that the price is the redeeming factor here, I wouldn't pay retail for this thing, whatever it was. I don't have the money for a BGE since I'm moving soon but I've always wanted a kamado so I took a chance. We'll see how it pans out. I'm thinking tri-tip tomorrow night to get started.

Norcoredneck said:

For local reference, or perhaps parts.
http://inlandempire.craigslist.org/app/2177893495.html

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Thanks again for the info!

OK, just got done with the first meal. I did a tri-tip and a whole chicken No pics, because we were starving and really it wasn't anything out of the ordinary. The tri-tip came out a perfect medium, but was a bit oversmoked from the hickory chunks I threw in the coals. The chicken was very juicy despite being only given a quick brine for 45 minutes in a marinading tumbler. I still have a lot to learn about fire management on this thing, but I'm very happy with what I was able to do with it. I can't wait to really get the hang of this thing.

I was a little worried about the lid as it did not perfectly align with the bottom portion, but there was no heat smoke coming through the lid, so I guess it'll do.