johnnyboy

Thanks for the detailed explination Dennis. I like it!! The low number before expansion even starts is already HOTTER than needed for any cooking I do.

Very cool Jasen!! Nice work. Great idea.

A little rythym. You go Jasen.... You're good man..... You go Jasen...... You're good man.....

Jasen, You missed part of the discussion when you divided the thread. In fact some of this discussion is still with the photos, and some is missing. And, although now it looks like I initiated the discussion of the dome expansion joints; it wasn't me. I only added my concerns/questions. I hope everyone understands and knows the history some of us have gone through with cracks (another manufacturer). To see a design that entertains/controls "cracks"; One almost has to expect questions from those of us who've had un-controlled cracking. I apologise if I've offended ANYONE with my questions/concerns/engineering mind. Wasn't intentional what so ever.

Thanks Syzy! I think I'll stick with 2 tablespoons!! I just have say though; after reading and applying all your calculations I could only come up with 1.99999999999999999 tablespoons. To figure the difference in weight between that and 2 tablespoons; I think I'll just stick with what you said.

Cook_Shack, Respectfully, you're not hearing a problem at all, there is no problem. Only a meer discussion amongst engineering type minds. That's it. Cheers!

PaulR, Stoker sounds cool!! If it can send you an email; it can probably call your cell phone. You know, for example like servers do based on router alarm codes.

Syzy, just tell me how much sea salt for an 8lb butt bone in? I'll take it from there. Otherwise I'm going to have to ask how much is 1% of 8 lbs, and I don't want to do that. Cause then I'll have to ask how many oz. per table spoon, something like that.

Yes, according to Harry on another forum; that's what needs to happen. But I don't always remember to do that. In fact Harry is the one who discovered it happens (when he lived in Ice Station Calgary). I've never gone back to look inside the dome to witness it myself. I'm in a zone that gets down to -20F. I didn't notice the expansion joints in the prototype; otherwise I'd of asked about it then. I think Dennis needs to send me a 19.5 to test it for him!!!!

Somewhere around hear there is a fella selling weather proof covers..... I use your cover, but as you know, you cannot keep all the moisture off. I was fully exposed the first winter, no problems. I have been under a car port for last winter, but hope to be on a new patio for this year. I don't know who has had one in freezing conditions for the longest, but I have never heard about any tile loss. Fetz, you're a funny guy!! I'm not too concerned with tile falling off. I'm more concerned about the inside of the dome. Especially if the inside control joints do crack. Not that they will, but that's what they're for, to control cracks should they happen. During freezing conditions, as the dome cools after a cook, often times moisture will form inside the dome, then freeze before drying. I'm concerned with moisture penetrating the control cracks/joints then freezing, thus spreading the control joints even further apart.

Exactly what I was wondering FM. Thanks, that answers my question. Control joints control cracks, thus creating an area for expansion/contraction whereas expansion joints are built in to eliminate cracks/heaving/etc. My question now is; is it the dual layer construction that stops the cracks that from going all the way through to the outside? I'm concerned with freezing in my part of the country. Concerned moisture will form inside the cooling dome and may be enough to seep into/down the cracks, then freeze! I'm thinking multiply that by 6 control joints would be a lot of expansion.

I don't understand an expansion joint not being a seam. I'm thinking expansion joints like on bridges; maybe that's the problem. Otherwise, if it's shallow cut surface lines, not all the way through the material. Would be like surface cut lines in a slab of concrete; but I didn't think those were called expansion joints. This is interesting. I saw the lines and wondered how they were made/formed too.

I echo the same; would look nice in a setting with a pond eehhh. Does it come any other shade/color; like maybe a Rainbow Granite?

Dennis, outside diameter 23". Knowing KK are oblong versus round, I assume 23" outside diameter is right side to left side if measured at the lip. Can you provide the outside depth measurement at the lip (front to rear)?

Yup, those are the ones. Who knows how long the seam tape stripes will last; or more important, after the sun eats the tape up in a few years what it'll look like underneath.

Well, I was getting ready to write, suggesting you try another. But I see you did two. My uncle always does two, says they're not equal; one always has better flavor than the other. Looks good though!!

I also have a POSK #5 (18" grill), and agree with FM. I routinley cook for 4 adults. It's great for the main course; however, when you start adding corn on the cob, baked potatoes, etc. ........ well, lets just say you might want TWO!!!!!

Re: I only hope Cook-Shack is correct!!! Thanks, Good Choice! I know they're expensive; however, you'll not only thank me when you see it, you'll thank me again in 8-9 years.

Zorro ---- Wax his Lambo???? Hehe... I doubt we'll see Zorro waxing anyting; not saying it won't get done, but Zorro...... na...

Can anyone explain how that happens? Just seems odd to me, why/how the fire goes out when the draft is full open. Is it because heat/smoke goes up not down, so can't get out, thus causing air blockage so to speak.

Congratulations FireMonkey!!! Well done.

But I screwed up!!! I hate screwing up....

Jasen, sorry for including you in my error, by saying we. Wasn't intentional what so ever. Again, there are times "I" forget the differences (I stand corrected saying "we have to remember"), by relating to what I have, and my forgetfullness. My apology.

Darn FM, why didn't I talk to you sooner. Heck of an idea, but I just got my new firefring yesterday!!!!