Pequod

M13. The Hercules Globular Cluster. Hundreds of thousands of stars gravitationally bound and densely packed. The golden stars are nearly the age of the universe. The blue ones are newer and the result of collisions and interactions between the ancient ones. I’ve also started a fancy new website to show my pics in higher resolution, as well as some science talk for newbies. Deep Space Crozet

Looks great, but then I’m biased toward olive and gold. Congrats!

Time for another trip through time. M101 -- Pinwheel Galaxy. Nobody knows why it's called that. Whirlpool Galaxy -- another mystery in naming Imaged the Pelican nebula and stitched it to my previous image of it's neighbor -- North American Nebula. So...a grand mosaic. And this week I bagged me an elephant...trunk nebula.

I have both the 23 and the 32, and there are only 2 of us most of the time. If I could have only one, it would be the 32 hands down. Mine is in the two zone configuration most of the time with the half grate on the indirect side. Perfect for day-to-day grilling without juggling grates, using a blower, etc. And easily adapts to larger capacity. The 23 is also a great (grate?) grill. Head and shoulders above everything else...except the 32.

Gotta say that I think they've taken a step back. Most of their meats have been great, but we received some ground pork recently that was simply inedible -- tons of bone and gristle. Also not a fan of their sausages. Looking at the above, I think my recommendation would be to avoid "ground" meats and sausages, and stick with cuts.

I lived in Utah 30 years ago, before the craft beer thing took off and before there was any real internet. Both beer and social...anything were somewhat lacking...

Not a complete answer to your question, but this page shows many of the models including what I believe are some of the earliest OTB’s. https://komodokamado.com/pages/grill-gallery I don’t recall what OTB stands for, but it is essentially the 23. Dennis is continually evolving and improving his grills, but some of the major changes have been: Grout: from more traditional cement to a thermal rubber/polymer jacket (there’s a fancier name for it). Handle: used to be a continuous curve, now it’s square. Gasket: from 1 to 2 (I think) Other old timers will chime in with more

Wow, that's a beast! Congrats!

🤔

Astronomy for decades. Astrophotography for about 8'ish months.

Ha! A neighbor asked me about a post-COVID exhibit. I had to check with my grand-niece who is an art student in NY. She decided my pics qualify as art. Even so...engineers do NOT have exhibits.

Speaking of Jelly...a less green revision.

It is Tejat Prior or Eta Geminorum -- Eta Geminorum - Wikipedia

Welcome and tell us more! Accessories? Thoughts on Hutchins in McKinney?? You’re aware of the “new guy buys lunch” rule???

Welcome! I have both a 23 and 32, and there are only two of us here. If I had to have only one, it would be the 32 hands down. It's almost always in split basket configuration for 2-zone grilling, but has all the flexibility to smoke a massive pile o' meat, rotisserie multiple chooks, or do two 14" pizzas at once. You won't regret the upsizing.

North American Nebula. Getting a print of this one for my house.

Jellyfish Nebula. A supernova remnant.

Markarian's Chain annotated. Just a few galaxies in Virgo.

He passed on the big Bosco deal. I'm sure he stayed strong with Kim. 😂

Wait. Who’s the singer?

*whew* My self esteem is restored and KK’s are off the market. 😎

And with that information, I'd like to announce that both of my KK's and ALL accessories are now up for sale.

Steel and cast iron have different heat transfer rates. The advantage of steel over cast iron or stone is the thermal “punch” due to the much higher heat transfer. So...stick with steel. I use the Baking Steel 16” round for pizza, but really anything 1/4” thick or more will do.

Been too long since I did a paella. Time to change that.

I've used pellets, chips, chunks, even tea leaves and cinnamon sticks. It all turns into a charcoalized version of it's original self.