Pequod

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?


Sent from my iPhone using Tapatalk

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. 

21 minutes ago, bgrant3406 said:

 

Well I guess I can stop chuckling over the imagined call Dennis took for that sale:

(imagine vocal fry voice)

hello Dennis, my name is Kim, I’m a social media influencer and I have a business proposition for you...

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.

Bam! ...and that's all there is to say about that!

I actually had someone on Instagram ask if I’m planning an exhibition somewhere post COVID. 😳 Apparently I’m now part of the local art scene (riiiiiiiight...).

And then there’s @Steve M...”is that a chicken bone?” Hamburger galaxy, Steve! Hamburger! 😂😂

Each shot is composed of typically hundreds of exposures from 60 to 300 seconds each across multiple filters. These are integrated into master frames for each filter. Those frames are then processed in various ways, color combined, etc. to produce the final color image. Most of it is science. Some of it is art. For example, the seagull nebula is in false color, but those colors expose real data - regions of hydrogen, sulfur and oxygen emissions. The true color would be very red.