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Unbelievable
Guest
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 Posted: Thu Dec 18, 2008 5:28 pm
Mold in my K!!!???!!! |
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Rosscoe
Member
Post Number: 46
Registered: 3-2003
Posted on Tuesday, December 16, 2008 - 3:05 pm:
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Yeah, I know. It's probably my fault for not kooking enough but I wanted to see if anyone else has run into this. After sitting for a few months, I went to open my K-5 and noticed a lot of mold growing on the inside of the dome and generally all over. I'm wondering if I have developed a gap between the lid and the base or if it's the Kingsford charcoal that I've been using holds moisture. It's easy enough to clean: get a really hot fire and burn it off. Just a pain to waste the charcoal to do that. Anyone else run into this?
Tomz
Associate Member
Post Number: 25
Registered: 4-2003
Posted on Tuesday, December 16, 2008 - 9:48 pm:
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I had that problem before. You might solve this problem by leaving the K open for an hour or two after the charcoals have been completely extinguished. This should get rid of the
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I was wondering if the possible cause of the mold could be from uncured portland cement or kracks letting moisture in  |
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Unbelievable
Guest
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Posted: Tue Dec 23, 2008 5:41 pm
Senario of the first cook. |
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| Quote: | Pipepeddler
New member
Post Number: 3
Registered: 12-2005
Posted on Monday, January 09, 2006 - 7:38 pm:
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Senario of the first cook. I fired my K off and raised the temperature up to 200+. I had a heck of a time getting my Kamado above 200 during the break-in period. I put my eleven pound picnic ham on @ 22:30. I went to bed and awoke around 02:30. I went out to take a peek. The temperature on the gauge read 150. At that point, the ham was in the process of becoming crispy on the outer two inches. I shut the Kamado down to 1/4"opening on the bottom and 3/4 turn on the top. I went back to bed and woke up at 08:30. Upon checking my Kamado, I discovered I had a blackened ham!
I had to move towards option B - cooking another ham on my Steel BBQ pit as I had company coming later in the afternoon.
Just 4-1/2 hours later I was set.
That afternoon, my wife was observing the temperature gauge on my Kamado and was able to push it in to the grove on the stem. I had previously pushed the gauge in as far as I could.
If the temperature gauge was reading as low as it seems, I cured my Kamado for 26 hours at a high temperature.
What kind of damage would this inflict? When vacuuming out the ashes, I noticed a chunk of mortar came loose from the bottom 1-1/2"in diameter and 3/8"thick.
I am of the opinion after paying what a Kamado cost, I would have received a better instruction book and a recipe book. Don't get me wrong, I enjoy reading the forum but....I am still a little perturbed right now. Hopefully, this will be an isolated incident and I can move forward without having to utilize option B in the future. Heck if I really wanted to blacken something I would catch some redfish off the pier!
All B.S. aside, I am concerned about the temperature during the curing process. I did not observe steam or moisture bubbling. I consider that a positive sign. Thanks for letting me vent.
PipePeddler |
I was looking at ham recipes when I came across this old post. I thought I would share it since it's kinda funny. I also noticed that people were even posting on Christmas Eve and Day. Now they can't even sell charcoal worthy enough to fill a Christmas stocking. That company is such a mess. |
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fishtail-99
Joined: 17 Apr 2007
Posts: 1437
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Posted: Wed Dec 24, 2008 7:11 am
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| Yes. the forum is quite dead now. Only a few folks who can't come to grips with reality (like lah-de-dah Bobh) still keep trying to keep it alive. Once in a while Deborah seems to wake up and post pictures to make readers think she is always cooking merrily away on her K, but that's about it. I wonder if the Johnsons even own any of their own cookers. That might be where they got the one or two they claim to have shipped in the last quarter. |
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