Pequod

Yeah? Is he a member of the Charlottesville Astronomical Society? If not, he should join.

Astrophotography is a fun blend of science, engineering, and art. Hits a lot of my interests in one activity.

First pic fully processed. M45 - Pleiades. I have an Instagram for future pics: @starbasecrozet

Yes, absolutely. And there are great differences between flours and different brands of the “same” flour (e.g. what we call “bread” flour in the US) in terms of water absorption, protein content, etc. Professionals have the advantage of same ingredients, conditions, recipes, every day. We home bakers will never have that level of practice or repeatability. So...that’s my long winded way of nodding up and down.

It only looks good because it is. I know I've name dropped my BFF (Bread Friend Forever) Trevor Jay Wilson here before. Summarizing his mantra: Hydration is for squares. Okay...not really. But his point is: hydration is one of the last things you worry about in perfecting a loaf. For most amateurs (me), dough handling is far more important than hydration. His Champlain Sourdough recipe is only 75% hydration, and yet has a beautifully open crumb if you follow his dough handling techniques.

Yup!

You can be ready to cook with charcoal in a KK pretty quickly. Five minutes is faster than my experience. But 20-30 is my routine. Light it, go prep the food, it’s ready pretty quickly. That said, nothing is easier than gas. KK’s are all about flavor and all around versatility. Grill, smoke, rotisserie, bake, pizza, etc. Gas is for fast grilling...and little more. But it’s very convenient for that.

G’day folks. Haven’t posted many cooks lately because I’ve been busy with a few things. Still cooking and eating 😳. One of my major distractions has just been eliminated 🤔. Another distraction has been building my time machine. It has the ability to look into the past! Here it is: Here it is looking at 2.5 million years ago: 2.5 million year old light. This is pre-processed. I’ll post the fully processed image later. Something streaked across the sky during exposure. Here’s a look at 7500 years ago. Also pre-processed.

She spoiled the fun. Consider yourself fully initiated. Someone will be along to show you the secret handshake and recipe for offal shortly. Had you purchased a 42 there’s a separate initiation ritual involving a goat sacrifice.

Oh and...color choice? Hopefully you read the posts about the superiority of pebbles for cooking? 🤔

You need the basket splitter for sure. consider a rotisserie spit rod.

🤮

Dreaming of a day when we’re allowed to leave our own borders and experience such as this... 😪😷

Orange, obviously. 😮

16 would definitely be a great add to the 32/23 combo. Loads of flexibility there. The BEST flexibility. Nobody’s ever seen anything like it. Never been done before! 🤔

And the colour is?

That would be a GREAT setup.

Concur with @tekobo (hey, it happens now and then!). You can also purchase the basket splitter to give yourself two zones and reduce the amount of lump in the half basket. But, yes, you’ll find yourself using less charcoal overall due to the superb, but low airflow.

Who let you in here? 😜 Gave you my answer at the pit. Will let others chime in.

Welcome aboard. You made the right call on KK over KJ. Pics are showing now! Great looking KK. You chose the right color.

Sourdough with fresh milled Kamut harvested from a nearby Egyptian tomb.

Welcome. We have a few UK member/owners here. @tekobo and @Braai-Q

Finally getting around to looking at the aluminum disk thingy, but that link has aged out. Anyone have a current link to a source?

I’m a huge fan of the 32. That and anything else are a potent combo. 32/23 is hard to beat.

I have one and rarely use it. Haven’t found the need. Others use theirs all the time.