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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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OK, not a Kamado but a Primo 18.25". Sorry for the confusion.
Dave " BOB" wrote in message ... mtbchip wrote: in article et, Dave at wrote on 6/22/04 8:12 AM: Heat Wave Pool & Spa in Boulder Colorado. Largest unit. Paid $650. What is the diameter of the grill?? Mtbchip Yeah, I'm betting it isn't the "Largest", a #9 at that price. BOB |
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"Dave" wrote in message ink.net... Greetings, The local Kamado dealer tells me that the fire box if guaranteed for life against cracking due to cold. I live at 8,500 ft above sea level and it gets cold here. Had a little snow just a week ago! Anyway, the Kamando supposible can be used year round without having to worry about it being too cold. Is this true? Mine cracked but it had nothing to do with the cold. I'm in San Antonio and it rarely gets much below freezing. They replaced it without a quibble. I had been warned by other users that I'd be lucky if it arrived intact but I guess I was because it was okay. Maybe Harry D. will share further problems with condensation/freezing. I believe they had to replace his entire unit. _________ ht_redneck |
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On Thu, 24 Jun 2004 20:37:41 GMT, "Tyler Hopper"
wrote: "Dave" wrote in message link.net... Greetings, The local Kamado dealer tells me that the fire box if guaranteed for life against cracking due to cold. I live at 8,500 ft above sea level and it gets cold here. Had a little snow just a week ago! Anyway, the Kamando supposible can be used year round without having to worry about it being too cold. Is this true? Mine cracked but it had nothing to do with the cold. I'm in San Antonio and it rarely gets much below freezing. They replaced it without a quibble. I had been warned by other users that I'd be lucky if it arrived intact but I guess I was because it was okay. Maybe Harry D. will share further problems with condensation/freezing. I believe they had to replace his entire unit. _________ ht_redneck I have posted extensively about shut down procedures at below freezing temps because condensation forming ice just under the Chinese hat thingie destroyed the dome. K couldn't match the teal mosaics, so the sent a whole unit. Care needs to be taken and the timing is critical at shut down. The coals must be out but the K still needs to be hot with the dome temp at 150 - definitely below 170 - when you open both dampers again. This allow the hot air to vent without shedding moisture inside the dome. I keep my K's under cover. Those warm Weather orchids at the K factory don't know from cold snowy Weather. However, Richard did post min/max temp changes that the K can stand without sustaining damage. It is a decent range. In short my K may be fired up at 0 F for lo/slo or up as high as 350, but I won't go to 600 for a steak. All that info is in the K Forum archives. HTH. Harry |
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Harry Demidavicius wrote:
On 23 Jun 2004 07:43:23 GMT, wrote: Harry Demidavicius wrote: [] The K's OK but the Operator shrivels up. That's a new wrinkle! I wouldn't touch the next line . . . . . Me neither. Just leave it danglin'! -- Intuitive insights from Nick, Retired in the San Fernando Valley http://alexslemonade.com/ |
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On 25 Jun 2004 21:44:46 GMT, wrote:
Harry Demidavicius wrote: On 25 Jun 2004 18:52:01 GMT, wrote: Harry Demidavicius wrote: On 23 Jun 2004 07:43:23 GMT, wrote: Harry Demidavicius wrote: [] The K's OK but the Operator shrivels up. That's a new wrinkle! I wouldn't touch the next line . . . . . Me neither. Just leave it danglin'! Oh, Nick ! Don't be a drip ! I wouldn't touch the next line . . . . . If only I wasn't grilling, tonight I might leave it dangle . . . . Harry |
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Harry Demidavicius wrote:
On 25 Jun 2004 21:44:46 GMT, wrote: Harry Demidavicius wrote: On 25 Jun 2004 18:52:01 GMT, wrote: Harry Demidavicius wrote: On 23 Jun 2004 07:43:23 GMT, wrote: Harry Demidavicius wrote: [] The K's OK but the Operator shrivels up. That's a new wrinkle! I wouldn't touch the next line . . . . . Me neither. Just leave it danglin'! Oh, Nick ! Don't be a drip ! I wouldn't touch the next line . . . . . If only I wasn't grilling, tonight I might leave it dangle . . . . Grill marks look good on a weiner, although I prefer gu-rill marks! -- Intuitive insights from Nick, Retired in the San Fernando Valley http://alexslemonade.com/ |
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