Sorry about the absence, but we learned of a former friend from the days
of grade school whose daughter was found dead. We packed up the stuff
last weekend and headed out to the funeral- very, very sad. On the
return drive, I let my mind wander a bit and had an idea I think I'll
pursue. If any of you have thoughts or suggestions, it'll be appreciated.

Our Bradley turned out some might fine tri tip a few weeks back, but
after smoking and slow cooking the tri tip, I gave it a little really
hot action on the grill to get a gradient in the meat from well on the
outside to rare in the middle, like I prefer in a "roast," which is
really what it is.

On the way back, I was thinking that I might be able to do it all at
once if I could get a really good, hot, heat source to back up the
resistance heating element in the Bradley. What I'm considering is a
good heat gun placed outside the Bradley, blowing hot air into the
chamber. After smoking at a low temp, the heat gun would be fired up
and the extremely hot CIRCULATING air would then do the outside of the
meat almost like a sear.

Any thoughts?

--
Nonnymus-

We have reached a time in our nations history
where the grasshopper is slowly consuming
the ant. Whatever happened that made thrift, hard
work and family the target of liberal rage?

On Nov 9, 7:26*pm, Nonnymus > wrote:

> Any thoughts?
>

It's a very dude thing to try. Do it! (easy for me to say, isn;t it?
<bg> )

Could be an interesting science project. I use a heat gun to roast
green coffee, and they can run a long time at high temps with no ill
effects. A normal coffee roast takes about 17 - 20 minutes, and the
gun will get hot enough to easily start my wood spoon on fire if I am
not careful.

I don't know if it would actually crank out enough BTUs to raise the
temp of whole smoker, though.

They have sturdy heat guns on sale at your local Harbor Freight this
month for $10, the same exact one I have been using to roast coffee
for the last 2 1/2 years.

Robert

"Nonnymus" > wrote in message
> What I'm considering is a good heat gun placed outside the Bradley,
> blowing hot air into the chamber. After smoking at a low temp, the heat
> gun would be fired up and the extremely hot CIRCULATING air would then do
> the outside of the meat almost like a sear.
>
> Any thoughts?


How hot will it get? Searing is done at 400 to 500 degrees or so.

On Nov 10, 4:46*am, "Ed Pawlowski" > wrote:

> How hot will it get? *Searing is done at 400 to 500 degrees or so.

Check this out:

http://www.harborfreight.com/cpi/cta...emnumber=96289

The gun will get hot enough; but will it raise the temp inside of the
whole unit to the point it works?

Robert

On 10-Nov-2008, " > wrote:

> On Nov 10, 4:46*am, "Ed Pawlowski" > wrote:
>
> > How hot will it get? *Searing is done at 400 to 500 degrees or so.
>
> Check this out:
>
> http://www.harborfreight.com/cpi/cta...emnumber=96289
>
> The gun will get hot enough; but will it raise the temp inside of the
> whole unit to the point it works?
>
> Robert

It will certainly get hot enough to seer meat in close proximity to the
outlet
of the gun. However, it is limited to the power available from a 110VAC
outlet which is about 6500 btu

20 amps X 80% load factor = 16 amps.
16 amps X 117 volts = 1872 watts
1872 X 3.4121 (Conversion factor) = 6387 btu

--
Brick(Youth is wasted on young people)

Brick wrote:
> On 10-Nov-2008, " > wrote:
>
>> On Nov 10, 4:46 am, "Ed Pawlowski" > wrote:
>>
>>> How hot will it get? Searing is done at 400 to 500 degrees or so.
>> Check this out:
>>
>> http://www.harborfreight.com/cpi/cta...emnumber=96289
>>
>> The gun will get hot enough; but will it raise the temp inside of the
>> whole unit to the point it works?
>>
>> Robert
>
> It will certainly get hot enough to seer meat in close proximity to the
> outlet
> of the gun. However, it is limited to the power available from a 110VAC
> outlet which is about 6500 btu
>
> 20 amps X 80% load factor = 16 amps.
> 16 amps X 117 volts = 1872 watts
> 1872 X 3.4121 (Conversion factor) = 6387 btu
>

To all of you who've commented, thanks:

The Bradley uses a 500 watt element plus another 125 watts in the hot
plate to smoke the wood pucks. The gun I have right now is in the 1500
watt range and remember, it'd be instead of the Bradley's resistance
unit, the way I'm currently mentally leaning. For those of you who
might be interested, the digital Bradley uses a 3-bladed (flat ground)
cable to connect the control unit to the heating element. It can be
unplugged and the control/puck feed unit easily removed to let you blow
out wood chips that have gotten inside the housing. The wood feed and
smoke generating element are separate from the resistance heat unit.
That's connected by just the "computer power cord"-type extension cord.
In my case, I have rewired it all to insert a Pit Boss digital
differential thermostat in the system.

The thermostat has a probe to measure temperature at the rack and a
probe inside the meat to see what the cooking temperature is. By
flipping a switch, I can cook my meat using the Pit Boss OR use the
'dumb' oven temperature controls of the Bradley. What I am thinking
about doing is putting a heat gun aimed into the Bradley through a hole
and plugging it into the 'dumb' Bradley heating element control so I can
set a high temperature on the oven controls and let the heat gun
generate it. The Bradley's 500 watt element only gets things up to the
300f range or so. I'm not sure how high the Bradley controller can be
set, but if it can't be set high enough, I'll just have to go pure
manual with the heat gun. In fact, that's the way I plan to start
anyway. My current goal would be to be able to cook tri tip to about
125f internal, using smoke and about 220f, then fire up the heat gun,
take the cooker to about 500f and do the outside up to fairly well done
quickly, so I don't overcook the tri tip.



--
Nonnymus-

We have reached a time in our nations history
where the grasshopper is slowly consuming
the ant. Whatever happened that made thrift, hard
work and family the target of liberal rage?

"Nonnymus" > wrote in message
> anyway. My current goal would be to be able to cook tri tip to about 125f
> internal, using smoke and about 220f, then fire up the heat gun, take the
> cooker to about 500f and do the outside up to fairly well done quickly, so
> I don't overcook the tri tip.
>
>

I don't see that happening. Consider that it takes a 30,000 Btu gas grill to
reach that temperature, I doubt the 5000 Btu heat gun will get it there.
Smoke the tip and then toss them on the grill for a few minutes.

"Nonnymus" > wrote in message
...
> Brick wrote:
>> On 10-Nov-2008, " > wrote:
>>
>>> On Nov 10, 4:46 am, "Ed Pawlowski" > wrote:
>>>
>>>> How hot will it get? Searing is done at 400 to 500 degrees or so.
>>> Check this out:
>>>
>>> http://www.harborfreight.com/cpi/cta...emnumber=96289
>>>
>>> The gun will get hot enough; but will it raise the temp inside of the
>>> whole unit to the point it works?
>>>
>>> Robert
>>
>> It will certainly get hot enough to seer meat in close proximity to the
>> outlet
>> of the gun. However, it is limited to the power available from a 110VAC
>> outlet which is about 6500 btu
>>
>> 20 amps X 80% load factor = 16 amps.
>> 16 amps X 117 volts = 1872 watts
>> 1872 X 3.4121 (Conversion factor) = 6387 btu
>>
>
> To all of you who've commented, thanks:
>
> The Bradley uses a 500 watt element plus another 125 watts in the hot
> plate to smoke the wood pucks. The gun I have right now is in the 1500
> watt range and remember, it'd be instead of the Bradley's resistance unit,
> the way I'm currently mentally leaning. For those of you who might be
> interested, the digital Bradley uses a 3-bladed (flat ground) cable to
> connect the control unit to the heating element. It can be unplugged and
> the control/puck feed unit easily removed to let you blow out wood chips
> that have gotten inside the housing. The wood feed and smoke generating
> element are separate from the resistance heat unit. That's connected by
> just the "computer power cord"-type extension cord. In my case, I have
> rewired it all to insert a Pit Boss digital differential thermostat in the
> system.
>
> The thermostat has a probe to measure temperature at the rack and a probe
> inside the meat to see what the cooking temperature is. By flipping a
> switch, I can cook my meat using the Pit Boss OR use the 'dumb' oven
> temperature controls of the Bradley. What I am thinking about doing is
> putting a heat gun aimed into the Bradley through a hole and plugging it
> into the 'dumb' Bradley heating element control so I can set a high
> temperature on the oven controls and let the heat gun generate it. The
> Bradley's 500 watt element only gets things up to the 300f range or so.
> I'm not sure how high the Bradley controller can be set, but if it can't
> be set high enough, I'll just have to go pure manual with the heat gun.
> In fact, that's the way I plan to start anyway. My current goal would be
> to be able to cook tri tip to about 125f internal, using smoke and about
> 220f, then fire up the heat gun, take the cooker to about 500f and do the
> outside up to fairly well done quickly, so I don't overcook the tri tip.


All that surely sounds easier than burning wood, I must admit.

Stunned,
TFM®

TFM® wrote:
>

>
> All that surely sounds easier than burning wood, I must admit.
>
> Stunned,
> TFM®

I understand your comment and agree to some extent. I've been down
about every road known to man when it comes to barbecue, including using
charcoal and also preburn. Something not apparent in my post was that
we now are retired and living on a postage stamp lot, with the back yard
almost filled with a pool and spa. Outdoor living is around the edge of
the pool, so to speak. It was by choice and we like the pool and also
grossly reduced landscape maintenance effort.

The downside is that I'm not even sure if I COULD have a real pit here
in urban Las Vegas. I'd have to do some checking, but I'd be willing to
bet that an outdoor fire, like a little preburn pit, would be against
zoning or CCA's. I don't know for sure, and am just going on instinct
with that. I know some folk who do charcoal in an R2D2, and most folk
with gas grills do the foil-wrapped wood chunks. That said, little
things like disposing of ash can be a pain.

My Bradley gives me results that are comparable to my previous pit using
preburn, but with far less mess and hassles. Yes, I agree that the
digitial controller might sound confusing, but it's basically flipping
the ON switch, clipping the rack mounted probe to a middle rack and
inserting the meat probe into a good spot on the butt, tri tip etc. You
dial a hood temperature and meat temperature and load in 6-12 pucks.
The rest happens while you sip a beverage out by the pool.

I'm a natural-born tinkerer who simply cannot live with any system or
recipe without having to play with it. Sometimes I screw up and the
changes are bad. Most of the time, the changes are purely neutral and
don't improve or ruin something, but the fun comes when something works
and works well. That's all I'm trying to do.

--
Nonnymus-

Suppose you were an idiot.
And suppose you were a member of Congress....
But then I repeat myself.

-Mark Twain

"TFM®" > wrote in message
. com...
>
>
> "Nonnymus" > wrote in message
> ...
>> Brick wrote:
>>> On 10-Nov-2008, " > wrote:
>>>
>>>> On Nov 10, 4:46 am, "Ed Pawlowski" > wrote:
>>>>
>>>>> How hot will it get? Searing is done at 400 to 500 degrees or so.
>>>> Check this out:
>>>>
>>>> http://www.harborfreight.com/cpi/cta...emnumber=96289
>>>>
>>>> The gun will get hot enough; but will it raise the temp inside of the
>>>> whole unit to the point it works?
>>>>
>>>> Robert
>>>
>>> It will certainly get hot enough to seer meat in close proximity to the
>>> outlet
>>> of the gun. However, it is limited to the power available from a 110VAC
>>> outlet which is about 6500 btu
>>>
>>> 20 amps X 80% load factor = 16 amps.
>>> 16 amps X 117 volts = 1872 watts
>>> 1872 X 3.4121 (Conversion factor) = 6387 btu
>>>
>>
>> To all of you who've commented, thanks:
>>
>> The Bradley uses a 500 watt element plus another 125 watts in the hot
>> plate to smoke the wood pucks. The gun I have right now is in the 1500
>> watt range and remember, it'd be instead of the Bradley's resistance
>> unit, the way I'm currently mentally leaning. For those of you who might
>> be interested, the digital Bradley uses a 3-bladed (flat ground) cable to
>> connect the control unit to the heating element. It can be unplugged and
>> the control/puck feed unit easily removed to let you blow out wood chips
>> that have gotten inside the housing. The wood feed and smoke generating
>> element are separate from the resistance heat unit. That's connected by
>> just the "computer power cord"-type extension cord. In my case, I have
>> rewired it all to insert a Pit Boss digital differential thermostat in
>> the system.
>>
>> The thermostat has a probe to measure temperature at the rack and a probe
>> inside the meat to see what the cooking temperature is. By flipping a
>> switch, I can cook my meat using the Pit Boss OR use the 'dumb' oven
>> temperature controls of the Bradley. What I am thinking about doing is
>> putting a heat gun aimed into the Bradley through a hole and plugging it
>> into the 'dumb' Bradley heating element control so I can set a high
>> temperature on the oven controls and let the heat gun generate it. The
>> Bradley's 500 watt element only gets things up to the 300f range or so.
>> I'm not sure how high the Bradley controller can be set, but if it can't
>> be set high enough, I'll just have to go pure manual with the heat gun.
>> In fact, that's the way I plan to start anyway. My current goal would be
>> to be able to cook tri tip to about 125f internal, using smoke and about
>> 220f, then fire up the heat gun, take the cooker to about 500f and do the
>> outside up to fairly well done quickly, so I don't overcook the tri tip.
>
>
> All that surely sounds easier than burning wood, I must admit.
>
> Stunned,
> TFM®

ROTFLMAO! Excellent response!

BOB

On Nov 12, 11:10*am, Nonnymus > wrote:

> The downside is that I'm not even sure if I COULD have a real pit here
> in urban Las Vegas. *

Shoot, in summer do you even need a heat source? Put something in an
iron box and it'll cook up.

I see low 100's summertime in my cooker just from sunlight, I bet a
thick steel cooker out there would easily reach the high 100s. Just
supply a smideon of heat and smoke.

I can't imagine cooking outdoors in LV during the summer.

Tutall wrote:

> I see low 100's summertime in my cooker just from sunlight, I bet a
> thick steel cooker out there would easily reach the high 100s. Just
> supply a smideon of heat and smoke.

I'm not a metallurgist (though I almost went to trade school for it),
but I know Texas heat when I feel it. Is it really possible for
something to get hotter than the ambient temperature outside? Doesn't
metal just feel hotter since it retains and conducts heat (and cold)
better than other materials?

> I can't imagine cooking outdoors in LV during the summer.

You'd usually fare better in LV than in most parts of Texas.
We have humidity on top of the temperatures.

-sw

Nunya Bidnits wrote:

> There is a program makiing and distributing solar ovens for third world

Marty, we're gonna be one of those third world countries in a year or
two, I'm sorry to predict.

--
Nonnymus-

Suppose you were an idiot.
And suppose you were a member of Congress....
But then I repeat myself.

-Mark Twain

Sqwertz wrote:
> Tutall wrote:
>
>> I see low 100's summertime in my cooker just from sunlight, I bet a
>> thick steel cooker out there would easily reach the high 100s. Just
>> supply a smideon of heat and smoke.
>
> I'm not a metallurgist (though I almost went to trade school for it),
> but I know Texas heat when I feel it. Is it really possible for
> something to get hotter than the ambient temperature outside? Doesn't
> metal just feel hotter since it retains and conducts heat (and cold)
> better than other materials?

That's yet another project I want to build using my spare puck feeder
from the Bradley. After they sent me a new replacement, I tore apart
the old one, fixed it, and it's my present backup. The black color is
like an antenna, literally, and if you get it to 1/2 the wavelength of
the strongest IR, the amount of heat is tremendous.

>
>> I can't imagine cooking outdoors in LV during the summer.

It's almost a norm here. Cooking indoors makes lots of heat you then
pay to remove with a very expensive AC unit or two.

>
> You'd usually fare better in LV than in most parts of Texas.
> We have humidity on top of the temperatures.

Friends can't believe that it's necessary to HEAT our swimming pools
during the summer. Typical unheated temperatures would be around 78f in
August without heating due to the evaporative cooling effect from our
bone dry humidity. Getting out of the pool in summer is another shock
when the evaporation of pool water on your skin starts.


--
Nonnymus-

Suppose you were an idiot.
And suppose you were a member of Congress....
But then I repeat myself.

-Mark Twain

"Sqwertz" > wrote in message
>
> I'm not a metallurgist (though I almost went to trade school for it), but
> I know Texas heat when I feel it. Is it really possible for something to
> get hotter than the ambient temperature outside? Doesn't metal just feel
> hotter since it retains and conducts heat (and cold) better than other
> materials?

Yes, if the sun is shining. Darker colored materials absorb more solar
radiation than lighter colored material. My smoker can reach 20 degrees
over ambient just sitting in the strong sun. May be worse in LV. I could
never understand why anyone would want to live there from May 1 to Sept 30

On Nov 12, 1:18*pm, Sqwertz > wrote:
> Tutall wrote:
> > I see low 100's summertime in my cooker just from sunlight, I bet a
> > thick steel cooker out there would easily reach the high 100s. Just
> > supply *a smideon of heat and smoke.
>
> I'm not a metallurgist (though I almost went to trade school for it),
> but I know Texas heat when I feel it. *Is it really possible for
> something to get hotter than the ambient temperature outside? *Doesn't
> metal just feel hotter since it retains and conducts heat (and cold)
> better than other materials?
>

Just looking at the thermometer during the summer. I hear what you're
saying and it makes sense, but the thermometer doesn't know that. <g>
Haven't you noticed your cooker's thermometer in the summer sun?


> > I can't imagine cooking outdoors in LV during the summer.
>
> You'd usually fare better in LV than in most parts of Texas.
> We have humidity on top of the temperatures.

Worst I've ever experienced was 99F 93% in Mississippi one weekend.
But I was young and in shape, but still, for a Cali boy, it sure was
muggy.

Tutall wrote:

> Haven't you noticed your cooker's thermometer in the summer sun?

Yeah. It says "COLD - IDEAL - HOT" :-)

-sw

On 12-Nov-2008, "Nunya Bidnits" > wrote:

> In
> ,
> Tutall > typed:
> > On Nov 12, 1:18 pm, Sqwertz > wrote:
> >> Tutall wrote:
> >>> I see low 100's summertime in my cooker just from sunlight, I bet a
> >>> thick steel cooker out there would easily reach the high 100s. Just
> >>> supply a smideon of heat and smoke.
> >>
> >> I'm not a metallurgist (though I almost went to trade school for it),
> >> but I know Texas heat when I feel it. Is it really possible for
> >> something to get hotter than the ambient temperature outside? Doesn't
> >> metal just feel hotter since it retains and conducts heat (and cold)
> >> better than other materials?
> >>
> >
> > Just looking at the thermometer during the summer. I hear what you're
> > saying and it makes sense, but the thermometer doesn't know that. <g>
> > Haven't you noticed your cooker's thermometer in the summer sun?
> >
> >
> >>> I can't imagine cooking outdoors in LV during the summer.
> >>
> >> You'd usually fare better in LV than in most parts of Texas.
> >> We have humidity on top of the temperatures.
> >
> > Worst I've ever experienced was 99F 93% in Mississippi one weekend.
> > But I was young and in shape, but still, for a Cali boy, it sure was
> > muggy.
>
> 99? Sounds pretty standard to me. Midwestern summers are really hot and
> sticky. I've been in Vegas in the summer and it is definitely hotter than
> KC, although I'm not sure its any more uncomfortable, unless you aren't
> smart enough to stand in the shade. I imagine its like Tucson... you know
> anybody hanging around outside in the sun during the summer is a tourist.
>
> MartyB in KC

You guys missed some of the more descriptive words. "Stinking Hot";
"Dripping Hot"; "Miserable, stinking, dripping hot". Phoenix and Tucson
get real hot, but not "Stinking Hot". Most of Michiana (Northern Indiana
and Southern Michigan) Chicago, New York City and Washington, D.C
all get "Miserable, stinking, dripping hot". One hundred plus temperatures
with humidity from the mid 80's on up. It gets hard to breath. In the
South-
west, the danger is heat prostration. Getting dehydrated without knowing
it's happening. You lose all your water without being aware of it. You
don't
appear to sweat because it evaporates so fast. Biking through Arizona in
July, we wore long sleeve flannel shirts soaked with water. The
refrigeration
effect is awesome. You almost freeze for the first few miles after soaking
the shirts. That trick don't work in Indiana. You just get soggy and start
to
stink.

--
Brick(Youth is wasted on young people)

Brick wrote:

> On 12-Nov-2008, "Nunya Bidnits" > wrote:
>
>
>>In
,
>>Tutall > typed:
>>
>>>On Nov 12, 1:18 pm, Sqwertz > wrote:
>>>
>>>>Tutall wrote:
>>>>
>>>>>I see low 100's summertime in my cooker just from sunlight, I bet a
>>>>>thick steel cooker out there would easily reach the high 100s. Just
>>>>>supply a smideon of heat and smoke.
>>>>
>>>>I'm not a metallurgist (though I almost went to trade school for it),
>>>>but I know Texas heat when I feel it. Is it really possible for
>>>>something to get hotter than the ambient temperature outside? Doesn't
>>>>metal just feel hotter since it retains and conducts heat (and cold)
>>>>better than other materials?
>>>>
>>>
>>>Just looking at the thermometer during the summer. I hear what you're
>>>saying and it makes sense, but the thermometer doesn't know that. <g>
>>>Haven't you noticed your cooker's thermometer in the summer sun?
>>>
>>>
>>>
>>>>>I can't imagine cooking outdoors in LV during the summer.
>>>>
>>>>You'd usually fare better in LV than in most parts of Texas.
>>>>We have humidity on top of the temperatures.
>>>
>>>Worst I've ever experienced was 99F 93% in Mississippi one weekend.
>>>But I was young and in shape, but still, for a Cali boy, it sure was
>>>muggy.
>>
>>99? Sounds pretty standard to me. Midwestern summers are really hot and
>>sticky. I've been in Vegas in the summer and it is definitely hotter than
>>KC, although I'm not sure its any more uncomfortable, unless you aren't
>>smart enough to stand in the shade. I imagine its like Tucson... you know
>>anybody hanging around outside in the sun during the summer is a tourist.
>>
>>MartyB in KC
>
>
> You guys missed some of the more descriptive words. "Stinking Hot";
> "Dripping Hot"; "Miserable, stinking, dripping hot". Phoenix and Tucson
> get real hot, but not "Stinking Hot". Most of Michiana (Northern Indiana
> and Southern Michigan) Chicago, New York City and Washington, D.C
> all get "Miserable, stinking, dripping hot". One hundred plus temperatures
> with humidity from the mid 80's on up. It gets hard to breath. In the
> South-
> west, the danger is heat prostration. Getting dehydrated without knowing
> it's happening. You lose all your water without being aware of it. You
> don't
> appear to sweat because it evaporates so fast. Biking through Arizona in
> July, we wore long sleeve flannel shirts soaked with water. The
> refrigeration
> effect is awesome. You almost freeze for the first few miles after soaking
> the shirts. That trick don't work in Indiana. You just get soggy and start
> to
> stink.
>

When we were in Phoenix we bought and used those neck cooler thingies -
a tube filled with hydrophic crystals. You soak them in water and drape
them around your neck and they keep you cool via evaporation. Worked
really well, too.

Brought them home to Missouri and they were flat out nasty. Soak them
in water, drape them around your neck and they just heat up to body
temperature and lay there, marinating in your sweat, like a blood warm
snake. Yuck.

Nunya Bidnits wrote:
> In . com,
> Brick > typed:
>> On 12-Nov-2008, "Nunya Bidnits" > wrote:
>>
>>> In
>>> ,
>>> Tutall > typed:
>>>> On Nov 12, 1:18 pm, Sqwertz > wrote:
>>>>> Tutall wrote:
>>>>>> I see low 100's summertime in my cooker just from sunlight, I bet
>>>>>> a thick steel cooker out there would easily reach the high 100s.
>>>>>> Just supply a smideon of heat and smoke.
>>>>> I'm not a metallurgist (though I almost went to trade school for
>>>>> it), but I know Texas heat when I feel it. Is it really possible
>>>>> for something to get hotter than the ambient temperature outside?
>>>>> Doesn't metal just feel hotter since it retains and conducts heat
>>>>> (and cold) better than other materials?
>>>>>
>>>> Just looking at the thermometer during the summer. I hear what
>>>> you're saying and it makes sense, but the thermometer doesn't know
>>>> that. <g> Haven't you noticed your cooker's thermometer in the
>>>> summer sun?
>>>>
>>>>
>>>>>> I can't imagine cooking outdoors in LV during the summer.
>>>>> You'd usually fare better in LV than in most parts of Texas.
>>>>> We have humidity on top of the temperatures.
>>>> Worst I've ever experienced was 99F 93% in Mississippi one weekend.
>>>> But I was young and in shape, but still, for a Cali boy, it sure was
>>>> muggy.
>>> 99? Sounds pretty standard to me. Midwestern summers are really hot
>>> and sticky. I've been in Vegas in the summer and it is definitely
>>> hotter than KC, although I'm not sure its any more uncomfortable,
>>> unless you aren't smart enough to stand in the shade. I imagine its
>>> like Tucson... you know anybody hanging around outside in the sun
>>> during the summer is a tourist.
>>>
>>> MartyB in KC
>> You guys missed some of the more descriptive words. "Stinking Hot";
>> "Dripping Hot"; "Miserable, stinking, dripping hot". Phoenix and
>> Tucson get real hot, but not "Stinking Hot". Most of Michiana
>> (Northern Indiana and Southern Michigan) Chicago, New York City and
>> Washington, D.C
>> all get "Miserable, stinking, dripping hot". One hundred plus
>> temperatures with humidity from the mid 80's on up.
>
> I've been in DC in midsummer and they were whining about heat that was just
> plain normal in KC for that time of year. Same with Chicago.... send them
> here for a few days during a real heat wave, with they typical high 90s
> humidity, and they will go home with a new appreciation... especially those
> from Chicago. What I hate about Chicago is the cold. The damp wind off that
> lake makes the cold cut through anything.
>
> It gets hard to
>> breath. In the South-
>> west, the danger is heat prostration. Getting dehydrated without
>> knowing it's happening. You lose all your water without being aware
>> of it. You don't
>> appear to sweat because it evaporates so fast. Biking through Arizona
>> in July, we wore long sleeve flannel shirts soaked with water. The
>> refrigeration
>> effect is awesome. You almost freeze for the first few miles after
>> soaking the shirts. That trick don't work in Indiana. You just get
>> soggy and start to
>> stink.
>
> Now that's what I call descriptive!
>
> MartyB in KC
>

In NV, work outside in the summer and you'll get a sand-like grit on the
skin. It's the salts from evaporated sweat. When you come inside, you
literally brush off your arms to get rid of it.

Here, the saying that everybody mutters is, ". . . but it's a DRY heat."
I agree totally.

Having done rewiring of old homes in MO during the summertime is brutal.
If you don't believe me, consider laying on your belly in an attic,
arms outstretched, to drill a hole in the double plate of an exterior
wall, submerged in fiberglass.

Been there, done that.

--
Nonnymus-

Suppose you were an idiot.
And suppose you were a member of Congress....
But then I repeat myself.

-Mark Twain

Nunya Bidnits wrote:

> In ,
> Kathleen > typed:
>
>>Brick wrote:
>>
>>
>>>On 12-Nov-2008, "Nunya Bidnits" > wrote:
>>>
>>>
>>>
>>>>In
,
>>>>Tutall > typed:
>>>>
>>>>
>>>>>On Nov 12, 1:18 pm, Sqwertz > wrote:
>>>>>
>>>>>
>>>>>>Tutall wrote:
>>>>>>
>>>>>>
>>>>>>>I see low 100's summertime in my cooker just from sunlight, I
>>>>>>>bet a thick steel cooker out there would easily reach the high
>>>>>>>100s. Just supply a smideon of heat and smoke.
>>>>>>
>>>>>>I'm not a metallurgist (though I almost went to trade school for
>>>>>>it), but I know Texas heat when I feel it. Is it really possible
>>>>>>for something to get hotter than the ambient temperature outside?
>>>>>>Doesn't metal just feel hotter since it retains and conducts heat
>>>>>>(and cold) better than other materials?
>>>>>>
>>>>>
>>>>>Just looking at the thermometer during the summer. I hear what
>>>>>you're saying and it makes sense, but the thermometer doesn't know
>>>>>that. <g> Haven't you noticed your cooker's thermometer in the
>>>>>summer sun?
>>>>>
>>>>>
>>>>>
>>>>>
>>>>>>>I can't imagine cooking outdoors in LV during the summer.
>>>>>>
>>>>>>You'd usually fare better in LV than in most parts of Texas.
>>>>>>We have humidity on top of the temperatures.
>>>>>
>>>>>Worst I've ever experienced was 99F 93% in Mississippi one weekend.
>>>>>But I was young and in shape, but still, for a Cali boy, it sure
>>>>>was muggy.
>>>>
>>>>99? Sounds pretty standard to me. Midwestern summers are really hot
>>>>and sticky. I've been in Vegas in the summer and it is definitely
>>>>hotter than KC, although I'm not sure its any more uncomfortable,
>>>>unless you aren't smart enough to stand in the shade. I imagine its
>>>>like Tucson... you know anybody hanging around outside in the sun
>>>>during the summer is a tourist.
>>>>
>>>>MartyB in KC
>>>
>>>
>>>You guys missed some of the more descriptive words. "Stinking Hot";
>>>"Dripping Hot"; "Miserable, stinking, dripping hot". Phoenix and
>>>Tucson get real hot, but not "Stinking Hot". Most of Michiana
>>>(Northern Indiana and Southern Michigan) Chicago, New York City and
>>>Washington, D.C
>>>all get "Miserable, stinking, dripping hot". One hundred plus
>>>temperatures with humidity from the mid 80's on up. It gets hard to
>>>breath. In the South-
>>>west, the danger is heat prostration. Getting dehydrated without
>>>knowing it's happening. You lose all your water without being aware
>>>of it. You don't
>>>appear to sweat because it evaporates so fast. Biking through
>>>Arizona in July, we wore long sleeve flannel shirts soaked with
>>>water. The refrigeration
>>>effect is awesome. You almost freeze for the first few miles after
>>>soaking the shirts. That trick don't work in Indiana. You just get
>>>soggy and start to
>>>stink.
>>>
>>
>>When we were in Phoenix we bought and used those neck cooler thingies
>>- a tube filled with hydrophic crystals. You soak them in water and
>>drape them around your neck and they keep you cool via evaporation.
>>Worked really well, too.
>>
>>Brought them home to Missouri and they were flat out nasty. Soak them
>>in water, drape them around your neck and they just heat up to body
>>temperature and lay there, marinating in your sweat, like a blood warm
>>snake. Yuck.
>
>
> What part of Missouri are you in?
>
> MartyB in KC

St. Peters, about 35 miles west of downtown St. Louis.

On 14-Nov-2008, "Nunya Bidnits" > wrote:

> In . com,
> Brick > typed:
> > On 12-Nov-2008, "Nunya Bidnits" > wrote:
> >
> >> In
> >> ,
> >> Tutall > typed:
> >>> On Nov 12, 1:18 pm, Sqwertz > wrote:
> >>>> Tutall wrote:

.. . .

>
> I've been in DC in midsummer and they were whining about heat that was
> just
> plain normal in KC for that time of year. Same with Chicago.... send them
> here for a few days during a real heat wave, with they typical high 90s
> humidity, and they will go home with a new appreciation... especially
> those
> from Chicago. What I hate about Chicago is the cold. The damp wind off
> that
> lake makes the cold cut through anything.
>

.. . .

I lived a couple of years In Grandview, Mo (K.C. Suburb) and I don't
remember it being all that bad in the summer. That was early '70's. I was
stationed at Dicky Goober for a spell.

I do remember cold in Chicago. Jan 19, 1955. Chicago Loop. It was
-21°F and the wind was blowing like trumpets from hell. That wasn't
the "Feels Like" temperature. That was the actual. It didn't feel that
warm.
I grew up in South Bend, Indiana. Minus 10 F was not unusual in December
and January. Neither was plus 100 for extended periods in mid-summer. It
got stinking hot there too sometimes. We called it "Sinus Gulch".
--
Brick(Youth is wasted on young people)

Brick wrote:

>
> I lived a couple of years In Grandview, Mo (K.C. Suburb) and I don't
> remember it being all that bad in the summer. That was early '70's. I was
> stationed at Dicky Goober for a spell.

Small world, Brick. Our first house was on Mersington, near Red Bridge.
>
> I do remember cold in Chicago. Jan 19, 1955. Chicago Loop. It was
> -21°F and the wind was blowing like trumpets from hell. That wasn't
> the "Feels Like" temperature. That was the actual. It didn't feel that
> warm.
> I grew up in South Bend, Indiana. Minus 10 F was not unusual in December
> and January. Neither was plus 100 for extended periods in mid-summer. It
> got stinking hot there too sometimes. We called it "Sinus Gulch".

We did 15 years of lake effect snow in Fort Wayne, with frequent trips
to South Bend for a little football action. Our company had a couple
branches in SB as well.

--
Nonnymus-

Suppose you were an idiot.
And suppose you were a member of Congress....
But then I repeat myself.

-Mark Twain