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Cooking With a New Casting


A cast iron cooker introduced to the market is challenging traditional kamado grills. BRIAN SANDALOW, ASSOCIATE EDITOR


S


ometimes a Eureka! moment can completely change the course of a company. For one


company, a jolt of inspiration didn’t bring radical alteration but a couple new challenges and a chance for innovation. Tat’s what happened with


Goldens’ Foundry and Machine Co. (Columbus, Georgia), and a product they had never produced before. It was somewhat flawed, originally invented


thousands of years ago and practically asking to be modernized.


The Thought Process Kamado grills evolved from Asian


clay cookers, are well-known for their outdoor use and are usually fueled by


charcoal. Low-temperature cooking is possible, but the grill can get up to 800F, making it a versatile, preferred choice for serious grillers. Typical kamado cookers on the


market today are made of ceramic because it’s a good insulator, but the material isn’t perfect. Despite its weight (routinely over 250 lbs.) and being difficult to transport, the cook- ers are fragile. Te steel bands which hold the shells together can rust. Problematically, those bands attach


The Goldens’ cast iron cooker rep- resents a shift for the company into consumer-facing production.


February 2017 MODERN CASTING | 17


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