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Frozen Kamado
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I have the Keg and have never had that problem but I do keep it covered year round.
As for getting open depending on the size of the lower damper build a small fire in there and let the heat do its job.
You could flash a blow torch around the gasket between the body and lid where it looks frozen as a last resort....very last....
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Founding Member - Moderator Emeritus
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Author of the book Barbecue, fire and smoke
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Yep, use some tumble weed starters (or any starter) and push a few coals in there thru the bottom vent and leave it for 30 minutes.
To avoid having mine freeze again I just place a log between the lid and the bottom half, so it’s open 3-4 inches. Done deal, works every winter.
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Founding Member
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Dances with lemmings
(and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"
Well the Houston winters aren't so tough. Move on down to Texas pardner! No state income tax and brisket goes on sale all summer. Plus, the lids never freeze.
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Yabbut then there's Houston summer - a whole different quandary! ;-)
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EdF make man outta ya. Put some hair on yer knuckles.
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John "J R"
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I take the chimney Cap off and drop in some paraffin cubes or I light some lump and drop it in the top. Then I damp it down a bit to trap the heat.
A good way to keep it from freezing is to keep it covered, but even then, it can still freeze shut. After I am done cooking, I will damp down the whole kamado, seal it up tight and let it burn out. I think it helps to bake the gasket out and dry it out.
Also, your gasket might be old and in need of replacement.
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