Pequod

Perhaps you need a 42...it comes with a goat

Two 14” pizzas. One stone.

The smoke pot is only used at temps from 225-275, so you’d typically be indirect regardless. At other temps your choices are the traditional wood chunks on charcoal or the cold smoker which can be used at any temp.

Yes on 3 holes. I've not seen anyone use an MSR pot, but can't think of any reason it wouldn't work. Lid or bottom...main thing is holes are down into the flame. Just make sure the hotter temps of the flame won't warp the clasping mechanism if you choose that side down. As for size -- 1-2 quarts works. It's just how much smoke wood you can get into it. A filled 2-quart pot will generate smoke for about 4 hours. A smaller one won't smoke as long. A 2 quart pot works well in my 23. At low and slow temps, I'd expect you'd have plenty of room for all of the charcoal you need + 2 quart pot. KK's are so well insulated they use less fuel than even other kamados.

Lots of us here are smoke-potters. Be sure to get the order of those words correct. Many folks at Amazing Ribs have tried it and like it. There's another kamado forum -- Kamado Guru, I think it's called (haven't been there in years). The site's owner -- can't remember his name -- was encouraged to try it, but Meathead he's not. He did everything precisely wrong -- drilled the holes in the wrong place, etc., and then proceeded to pronounce it useless. It's like those people who review recipes on All Recipes: "I substituted 17 of the ingredients and decided to boil the meat and grill the pasta. This recipe sucks!" Get the holes in the right place (DOWN), make sure it's air tight and won't melt or off-gas noxious fumes. I think Syzygies' method for lighting is to use a weed-burner to preheat and then move it into the charcoal basket, but I'll let him fill you in. Don't ask him about shuffling cards.

Stick to the recipe times and temps. They are spot on.

I have a 23 and 32 and we are also empty nesters. Both are great and serve us well, but the 32 is on another level. It is almost always in a split basket configuration, perfect for 2-zone grilling with ample room. But it obviously also has room to accommodate the larger cooks. Really hard to beat the flexibility of a 32. If you're routinely grilling for 6-15, you can do it on a 21, but you'll be wishing you had a 32.

My primary chimney use case is Binchotan. Only way I've found to get it lit and go nuclear enough for the Konro.

Mad and cool are two parts of the same elephant. Just a matter of perspective.

Well dang. I just conversed with Nathan freakin' Mhyrvold. https://www.cloudynights.com/topic/753221-large-scale-mosaic-stitching-software-whats-your-favorite/?p=10885526

Have never been to Pequod's, but know a lot of people rave about it. Detroit style does something sort of similar with cheese toasting on the edge of the pan, and I agree it is excellent. Real Deep Dish (an excellent site for authentic Chicago style deep dish) has a take on Pequod's here that I really need to try: The Quod - A Modern Take on Deep Dish Pizza - Real Deep Dish

Hmmm. So it seems Nathan Mhyrvold of Modernist Cuisine fame, and inspirer of the baking steel, is also an astrophotographer. I discovered this by perusing one my astronomy forums on mosaic processing. See subject post: https://www.cloudynights.com/topic/753221-large-scale-mosaic-stitching-software-whats-your-favorite/?p=10843001 Obvious conclusion: to be truly cool one needs to be both a food nerd and an astrophotographer.

Of course. Wedges are for...coastal elites.

More data. The bottom of a NY thin crust baked on a steel. Note the leopard spotted goodness. And here’s the bottom of a south side thin baked on stone. Exactly what it is supposed to be. Brown. Crispy. No leopards.

I have both for different reasons as above. Here’s a thin NY style on steel: Here are two Chicago style south side thin pizzas on stone in my 32. Each is 14”. I wouldn’t do these on steel due to different style of crust and longer, lower temp cook. Detroit style on stone: Another use for steel: smash burgers. Again, need the high heat transfer to get the right char.

Steel is about 15x higher heat transfer than stone. Very high initial thermal “punch.” It’s best for thin crust NY or Neapolitan style pizzas where you want a leopard spotting on the bottom. Put another way, pizzas that you’d normally do at high temps (think 650+) work well with a steel at lower temp (500-550). Pizzas that you’d do at 450-500 — e.g. deep dish - don’t benefit as much from steel.

Depends on the type of pizza, but I usually use steel, not stone: https://bakingsteel.com/collections/steels/products/baking-steel-round

Sunbrella cover

Low and slow, lest you end up with a thick grey band of over cooked meat. 250’ish indirect.

It also depends on what you mean by “heat up”. If you mean heat soaked, then due to mass it will take longer. If you mean ready for direct grilling, my 32 is ready faster than my 23. Larger top/bottom vents means more airflow. It’s surprisingly agile for a big guy.

Olive/Gold is a great choice. You clearly have superior taste.

More fun. A two panel mosaic of three (3!) nebula. The Spider (upper right), Tadpoles (middle), and Flaming Star (lower right). In spite of appearing co-located, Tadpoles is about 12,000 light years away and Flaming Star is right next door -- only 1500 light years away.

Oooh. You’ve sparked an idea. My wife. She needs a shed...with a roll off roof...and high speed internet. Chicken and egg. I was a space nerd decades ago. All of my degrees are aerospace engineering. There’s a period of my life when I worked on big rockets that launched people into space. I couldn’t indulge my astronomy interests much in DC due to light pollution. We chose our new location, in part, by consulting light pollution maps, in addition to local food scene and wineries.

Exactly right on the rabbithole. I though KK'ing was an obsession. Pfffft! That's nothing compared to astrophotography. Now I daydream about my next scope, mount, camera, filters...and whether I can sneak an observatory past my Homeowners' Association...and wife.

350 indirect is far too long. Probably no more than 30 mins, but really need to temp it (140-150) or it will become not-so-tender-loin.