Pequod

What color tile?

Great deal for someone.

I put mine on about 10 minutes or so before I cook. I want to make sure I'm getting the thin blue before I put the food on. If not, then I need to nestle it a bit deeper in the coals. Easier to do if the food's not already on the grate.

I think it's called Southern Illinois University.

Let me point you to this thread:

Beautiful cook. More importantly, Happy Anniversary!

Winter is sweet tater pie and apple crisp season. No relief there...

Yer killing me! Been trying to drop 10 pounds to get back in the zone and this doesn't help!

Whoa! That really IS a big croc. Don't know about down under, but usually "big croc" here in the US means "outrageous lie," although it's spelled "crock."

I used to do chooks that way, but you end up with flabby skin no matter what you do. I've been all over the temperature map with chooks and find 375 is the minimum temp for my tastes.

The 23 is a great grill and can easily handle routine cooks for 5. The 32 simply gives you more capacity and flexibility with true 2-zone cooking. I'm biased, but I think it's the best grill on the planet. I have a similar situation as you where I had to uncrate in the front and roll with a slight grade down to the back. Plywood worked fine for both grills. Empty the grills as much as you can to lighten the load. Two of us could move the 23. I had four Army ROTC's help me move the 32 and cooked them a steak dinner as reward. Easy peasy.

Best bet is to contact Dennis directly. And I highly recommend the 32. I have both - 23 and 32. Both are awesome. The 32 has better capacity (obviously) and is a more natural 2-zone cooker.

Here's one of mine.

There are a lot of pictures online of the Richard Johnson POSK's. There are lots of pictures on this forum of KK's of various ages (they haven't changed all that much over the years). The picture you posted looks exactly like the former, and nothing at all like the latter.

Definitely not a KK.

Doesn't look like it.

I always pictured bosco being on the taller side. Who knew??

And it turns out Maxwell's equations are really just the ideal fluids form of the Navier-Stokes equations, so they apply to electromagnetism as well. I remember skating through an electromagnetism class in college by just treating the entire thing like a class in ideal fluid flow. Aced it until I got to the final, when the first questions was, what are the units for various e/m things. No clue, but it wasn't psi, m/s, or anything I knew about! What was this thread about again?

Well, I'm still an engineer for the next little while, but have moved into more bleeding edge researchy sorts of things. Don't live in the D.C. area for nothin'. Lots of R&D agencies out here. I've just moved away from "rocket science," because it turns out it ain't rocket science! Our mantra back then was "build 'em and burn 'em." If they don't blow up, ship 'em! No technology in that. Much more fun now.

Been a lot of years since I did fluid dynamics and heat transfer for a living. Today, I do my darndest to keep that dark side of my past hidden from my employer, lest they ask me to do it again!

The foil will absorb and therefore re-radiate less heat. For the mathematically inclined, heat transfer from radiation decreases with the square of the distance. So...let's say distance from KK grate to burning fuel is double that of a garden variety (i.e. glazed pot) Kamado. This means that radiative heat transfer in the KK is 1/4 that of ceramic pots. There's still convection, but overall heat transfer will be lower due to the decreased impact of radiation, and re-radiation from a ceramic deflector.

I have been. Work on developing other, less aerothermal technologies now.

Aerospace engineering

You betcha. One more. Been working on a clone of Papa Del's deep dish, from Champaign-Urbana, IL. My hands down favorite deep dish, and definitely NOT Chicago style. This powered me through 9+ years of student life at University of Illinois (sure as heck wasn't there for the sports). If you can get it out of the pan neatly, it isn't Papa Del's.

I've been bad about posting cooks, so can't remember if I've posted these. Saw @DennisLinkletter ask for pics. Sorry if these are re-runs. Paella. Always a winner, especially when you nail the socarrat. And four racks of beef plate ribs for our Make Memorial Day Great Again event. Also had two pork butts on there, but they were done before I snapped this.