Pequod

Nice looking crumb!

Not a bad idea, although mine tend to have red stripes of sauce dripping everywhere when depanning. One thing I’ve changed in my DSP is that I now use my sourdough focaccia recipe for the crust and make sure to get about 1/3 of the cubed cheese pushed into the dough during final assembly. Makes for little cheese bombs in the crust.

40 minutes ago, Newbie1925 said:

Hello all,

So I had joined this community in May and then in June purchased a 42 inch Komodo Kamado.  I think I see the light at the end of the tunnel as I received the final emails from Dennis that hopefully it is now on the truck making its way to NC.  I am really excited for it to get here and have been trolling this site for a long time, even before becoming a member.  In addition to purchasing the KK, I also purchased the cold smoking apparatus.  Does anyone else use this?  Do you use it for other smokes besides cold smoking (like brisket, pork etc)?  When I heard that it would p[rovide that clean smoke that all of us want, plus the benefit of cold smoking I added to my list.  Was just curious if anyone else uses it for other cooks besides cold smoking.  

Second question.  I see a lot of people using one of the BBQ guru devices or fans.  Is it absolutely necessary to get one of these?  I have been really impressed with the meater completely wireless thermometers and was thinking of getting that set up.  It looks like it would alert me if my temp starts changing.  I know it means I would need to wake up during the night of a long cook, but my job is such that I work long days and sometimes nights so that doesn't;t bother me as much.  I guess what I am asking is I should be able to hold a temperature without a Guru device pretty well right?  I really don't want to buy the guru or the billows device by thermoworks and the meater set up.  I think that might be overboard.  Anyways, thanks for the opportunity to  be a part of the group.  

Welcome! The answer to your first question is yes. The answer to your second question is no, but it’s nice to have for overnight cooks. The answer to your third question is yes.

1 hour ago, jonj said:

You have great equipment!

Some guys buy fast cars as they age. I buy fast optics. 😳

M3, globular cluster with signs of old age (golden stars), and yet a youthful vitality (blue stars).

And I…ummm…did a thing. I added another time machine. The TEC140 is the KK of telescopes. Made by a guy named Yuri, who is the Dennis of optics. Key difference: it burns holes in your wallet instead of charcoal.

Found this one being sold by an aging gent near my previous home near DC. Been sitting in a case for years. He never used it. Here it is all tricked out with all of the goodies that make it an astrophotography machine. 
 

2 hours ago, Forrest said:

 

Can anyone explain to me the purpose of these? They shipped inside the wood side table boxes for my 21” Supreme.

 

 

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If I'm not mistaken, those are bracket "extenders" for lack of a better term. The side tables have brackets that enable them to be hung in a "wings down" position, but they don't work if you also use the grill hooks. So I think Dennis created some extenders at one point to enable you to hang your side tables even with the hooks attached. I don't have these, but that's what it looks like to me.

Some reprocessing last weekend. I give you my fancy new North American and Pelican Nebulae.

And let us zoom in to the feature known as the Cygnus Wall.

The universe is pretty freakin' awesome, y'all. And the earth's not flat. Just sayin'. 

On 5/8/2021 at 5:54 PM, C6Bill said:

Maybe some long time members would be able to give us an idea what to expect next, thanks in advance 😉

 

What happens next is that you give us a play-by-play, and we increase the anticipation by torturing you with all of the awesome cooks you're missing out on. 

Part of the hazing ritual. Soon enough you'll be on the other side. So plan those first cooks. 

12 hours ago, Forrest said:

OG Pebbles are empirically the best. Also the pebbles increase moisture retention in meat by 25%



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We taught him well. You've advanced to level 2! 

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.

5 hours ago, Troble said:

So when is your exhibit? 😀

really amazing shots.  Kudos to your efforts, I’m sure it’s taken time to perfect this craft  

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.

10 minutes ago, Basher said:

What’s the bright star above the jellyfish?


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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.