Is Porcelain Enamel damage common?

[1buckie]

Colin ~~~>
"but I should think that at the moment, they would honour the warranty. For how long, who knows,"


Therein lies the pork rub.........

I do this a lot ( bank coals ), yet after these conversations I've begun to be more careful "how"....

I would suggest to anyone with a kettle that's an older one, being then not under warranty, to use your head, esp. when it comes to anything that might be considered a "higher heat"........

These things are built like a tank, esp. the older ones, but look at how many threads there are devoted to repair of all types......they're not indestructable..............

[glrasmussen]

I do this a lot ( bank coals ), yet after these conversations I've begun to be more careful "how"....

I would suggest to anyone with a kettle that's an older one, being then not under warranty, to use your head, esp. when it comes to anything that might be considered a "higher heat"........

These things are built like a tank, esp. the older ones, but look at how many threads there are devoted to repair of all types......they're not indestructable..............

I agree with you Buckie. My lime and Yellow will still be cooked on. No banking, using currently to roast corn and potatoes. Mid heat level @ 350. I have said before, it is the expansion and contraction rates from high heat to fast cool down. For some reason the weld joints for the grates must take on more heat also. Look at older kettles and you will almost always see porcelain pops.

[colin.p]

Therein lies the pork rub.........

I do this a lot ( bank coals ), yet after these conversations I've begun to be more careful "how"....

I would suggest to anyone with a kettle that's an older one, being then not under warranty, to use your head, esp. when it comes to anything that might be considered a "higher heat"........

These things are built like a tank, esp. the older ones, but look at how many threads there are devoted to repair of all types......they're not indestructable..............

Point taken. I'm quite sure there will be lots more threads about this same subject. However, for now, I will use the kettle "gingerly" until I come up with an acceptable solution.

[1buckie]

Yeah.....I'm really 'devil-may-care' & kinda rough on equipment.........sort of the"Samsonite Gorilla" for kettles.......
But, this place has caused me to think.....in a lot of good ways !!!!






PS: They won't let me play with the REALLY rare ones......

[Craig]

I do think that having years of buildup on the inside of the bowl or "gunk" acts as an extra shield to the outside when banking the coals. The porcelain should not crack or craze or chip from 1 cook or 2 cooks, now if that's all you do with that particular kettle, then I could see it happening over time.

[DaGoomba]

Thanks everyone for this discussion. Good information for some of us newer guys to Weber Kettles.

[1buckie]

I do think that having years of buildup on the inside of the bowl or "gunk" acts as an extra shield to the outside when banking the coals. The porcelain should not crack or craze or chip from 1 cook or 2 cooks, now if that's all you do with that particular kettle, then I could see it happening over time.

I could just be paranoid, but that comment may be aimed at me........

[MacEggs]

I have a Black OTS, which I bought new in 2011.

I have thought about this very subject, as I bank the charcoal almost 95% of cooks. Usually the same side, too.
The outside of the bowl is fine. So far, the inside looks decent enough not to worry too much .... yet. 

I am working on fabricating some baskets with expanded metal. Will post soon.

And, yeah ... I have plenty of "gunk" build up. Extra flavor, eh?!! 

[Eastex]

In cast iron skillets they refer to that as "seasoning"

[cbpeck]

I am yet another person who was skeptical about this, but now I'm beginning to reconsider how I use my kettles. Maybe some charcoal baskets are in order.