Single digit temps, highs in the low 20s (F), snow on the dome. But I still want to Q. Does the cold lengthen cooking time or just getting up to temp? Anything I should be aware of for starting it up? I know the ol' metal weber sits outdoors for years and you just pile the coals in and let it go, but my egg, is, well, my egg! I don't want to stress the ceramic if that's even possible. Please advise
Is it done yet? Is it done yet?
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1 • Off Topic Disagree Agree 1LikeIf my calculations are correct, when this baby hits 88 miles per hour, you're gonna see some serious shit!
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