Unbelievable
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 Posted: Thu Mar 18, 2010 2:10 pm
Is Kamado still in business???? |
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| Quote: | Experiencebliss
New member
Post Number: 3
Registered: 8-2002
Posted on Thursday, March 18, 2010 - 12:15 pm:
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I've tried the numbers listed on two separate occasions ... they go straight to voicemail. Now the voicemail is full and cannot accept more messages. Are you still there? I was planning on purchasing another #7. |
| Quote: |
Richelle_j
Member
Post Number: 70
Registered: 4-2007
Posted on Thursday, March 18, 2010 - 12:24 pm:
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Hello,
Yes, we are still in business. I don't know what numbers you have tried calling please try 1-877-257-6871 619-819-5120 or you can always email sales@kamado.com service@kamado.com. Thanks!
Sincerely,
Kamado |
My how quickly they respond when they smell fresh money.  |
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Unbelievable
Guest
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Posted: Fri Mar 19, 2010 4:18 pm
I guess they are.......somewhat |
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http://lasvegas.craigslist.org/grd/1644360283.html
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las vegas craigslist
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Avoid scams and fraud by dealing locally! Beware any deal involving, Western Union, Moneygram, wire transfer, cashier check, money order, richard johnson, shipping, escrow, or any promise of transaction protection/certification/guarantee. More info
Kamado BBQ Grill #7 Cobalt Blue - $1199
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Date: 2010-03-14, 6:33PM PDT
Reply to: sale-qsht8-1644360283@craigslist.org [Errors when replying to ads?]
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Smoke, Bake, and Grill in the Kamado
2010 Kamado Now Made in USA!
The Original 1960's Designers Ceramic Barbecue Grill
* The Kamado Barbecue is a beautiful alternative to all other charcoal, gas and electric grills!
* Use wood, charcoal, gas, or electricity to cook fantastic BBQ meals.
* The Kamado excels as a charcoal grill, a gas grill, or a combination of both.
* Use your Kamado as a smoker, grill, or oven. Enjoy the flavor of charcoal cooking with the convenience of propane, natural gas, or electricity.
* Food smoked, broiled, or baked in our original ceramic Kamado has always tasted different and better.
WHY COOK WITH A KAMADO?
The Kamado is easy to start, efficiently uses charcoal, offers close temperature control, and can be used year-round. Your grill has tremendous versatility and operates as effectively at 150F as at 800F or more, and all temperatures in between.
You can smoke salmon, ribs, and turkey at low temperatures, grill your favorites at medium temperatures, or sear steak at high temperatures. You can even use the Kamado as a pizza oven bake bread and pizza!
The retained heat in the heavy ceramic walls; aids in cooking and results in juicier and more flavorful foods. The results are unlike any you have experienced with a thin-walled, metal barbecue.
Benefits: Durability, Aesthetics, Larger!
Temperature Control
Limited Maintenance
•Moisture Retention -Foods do not dry out as in metal, gas or electric grills.
•Juicier-Meats, fish and foods are juicy even after long periods of time. Overnight is one example.
•Shrinkage-Little or no shrinkage.
•Natural flavor-There is no metal, petroleum or gas "flavor". There is a "brick-oven" flavor, as the Italians call it. Try a pizza or bread and see for yourself!
•Heat by convection-Proper heat circulation for uniform cooking requires the shape of the Kamado®. In engineering dictum, "round is better than square" and "form follows function"
•Heat by Radiation-The retained heat in the heavy ceramic walls does the cooking. Thin walled metal barbecues can not cook by retained heat because there is none. When the fire goes out, cooking ends!
•Ceramic Insulation characteristics–The thick ceramic walls isolate as well as retain the heat. The exterior tile is safe to touch. These exceptional characteristics are found in ancient ceramic cooking vessels to the ceramic tile on the space shuttle.
4 different colors to choose from, all stainless steel components, you will not have to worry about rust. You now have the opportunity to select a color to match your decor and will have a piece of functional yard art. Most Kamado are hand made to order which allows the customer (you!) to select the tile color, configuration and accessories that might be desired. |
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