ThreeDJ16

Dude, you ain't got a dog in this fight! Step away from the bright shiny thing with words & pictures all over it. -=Jasen=-

Re: Smearing/Scrolling Not really sure here, but while the browser holds it in cache from the previous load, being it is a forum, I would have thought it gets refreshed from the server every page load? I have been meaning to research this in the phpbb forum to see if it is the forums growing size that causes this and if there is a way to reduce it. -=Jasen=-

Well, maybe we will hear in from some of our West coast brethren on this slow scrolling/looking like the page is smeared issue. -=Jasen=-

Re: Sent Box vs. Out Box The message will sit in your outbox until the person actually reads the message, well ok, at least clicks on their PM area and receives the message. It is not like email were it is sent to someones ISP server, though an email is sent out to the address they have listed if they chose that option in their profile. So you will know when they get the message when it moves from your out box to your sent box. And if the scrolling just started looking that way for you, consider yourself lucky as it has been that way for me for the last 2 months. I would be curious, since the service is based in Ca, what does it look like for folks on that side of the US? -=Jasen=-

That is actually the point! To let it turn patina! -=Jasen=-

That is freakn' awesome! Reminds me of something you would see on the Discovery channels when they are checking out an ancient temple or something. The dude who made this is truly an old skool master metal craftsman. Big thumbs up! Also great, now something else I have to add to my dream list. -=Jasen=-

Man, reading that really makes me glad I am taking drugs this morning! -=Jasen=-

Minus the mold I hear they are charging extra for that now? Must be just for the discrete connoisseurs - hehe. -=Jasen=-

Re: fire died twice

Actually, I learned I like it better to cook 10-20 degrees higher than some of the so called "standard temps". I don't just do it at the end, but the entire process. And most of the time, I use direct verses indirect as a combo of these two things, seems to emulate pit cooking BBQ, which is the local style. The final product is not so mushy, rather a bit more firm but still tender. I hate ribs and que that turn to mush on you. So generally I would use 235-240 for pork and 245 for beef. -=Jasen=-

That would be correct! But I am with Curly on this one. -=Jasen=-

Re: Curly I have to ask See, ya just had to go and get him started - didn't ya? Now we all gotta suffer. -=Jasen=-

Good idea with the skewer, but the glaze would not be an issue for me since I don't do that! I believe sauce is a condiment and belongs on the table, not the grill! -=Jasen=-

Re: OK I figured it wasn' OEM but... Flip it and place it where, as the bottom grill just above the firebox? Why. It fits the same as the lower. Do I place it handles down on top of the lowe grill? What does that serve to do? If you flip it, the handles will not get in the way of placing it on the supports of the charcoal basket. Then it can serve as a very close sear grill. -=Jasen=-

Re: Experienced Noob Question That looks like remnants of a past grill! Dennis' current upper grill is fixed leg with curved foot, which comes out to the edge so there is more usable space under them. It also has handles on the top. And is it reversible so it can be an upper grill or flip it and use it as a sear grill. -=Jasen=-

Yes, I lived there for about 3 months back in the early 70's. Lord I was born a rambling man. Course my rambling days are over You sure, as it looks like you are still rambling on, here in this thread right now?? hehe -=Jasen=-

What do you mean other preferences!!!! It is my way or the highway!! Get it! hehehe Bite me Curly; it's called Memphis style dry? Ever heard of that place? -=Jasen=-

Foil! On Ribs! Bah, that's for them folks with gas grills that dry everything out! Just cook at 225-240 for 4-6 hours - perfection! And sauce is a table condiment - leave it on the table! Though a nice dry shake should be applied while they are hot off the grill. I can also live the tin foil if you use it after cooking, place in a cooler while you are driving to a friends house to share - otherwise, them bad boys should be consumed immediately! -=Jasen=-

Leaddog's pics are certainly golden! hehe Hey Kal, welcome to the forum! Yes, we definitely love pics here; though we do occasionally make fun of some of them, it is still all good! I am anxious to see some pics of your black tiled in a home setting as that is the color I am getting! -=Jasen-

Guru Fan Replacement! I was having an email conversation with Rorkin tonight about his Guru fan, and this jogged my memory (don't know why it did not the other week when we had this discussion here). Well I remembered in my not too distant past I was into overclocking CPUs pretty heavy on computers. So more fans, liquid cooling or cold junction thermocouple cooling was the big things. One of my experiments was buying these small blower motors from radio shack for around $3 each to which I build mounts to attach to the inside back of my computer to help pull out more heat. Everything worked well, but I thought my puter would hover at any moment - hehe. Anyway, I just went and dug through my computer parts dumping area - hehe - and found one of those blowers - sure enough it matched up to the Guru's 12v blower (10cfm model) perfectly down to the mount holes (and it is 180 mA which would be fine on the Guru power supply). Can't be sure the CFM produced from each fan is exact (without taking them to work), but they felt and sounded (air passing over ears) very close. Really as long as the CFM rate is anywhere close between 4-12 , it will be good since the Guru will regulate itself and only pulses the blower when needed. Anyway, I found the website for this fan (radio shack must not carry them anymore as I looked there) - http://www.nidec.co.jp/english/product/fm/fm.html . If I find a distributor, I will post that too. -=Jasen=- Well, I found the specs on the model fan I have (A34342) - http://www.nidec.com/fanpdfs/gamma28.pdf and it turns out to be a 9 CFM fan - so perfect replacement.

What, no pics of the first cook? Man, that is like a tradition here now!!! -=Jasen=-

Ok, that is close to what I was thinking. I was looking at one on each of four sides, but two on two sides makes it easier on the welder. The slot idea is good. I was thinking like an existing fish basket or something that opened and closed, but a slot would be much easier to deal with. You would then only need a couple of small latches to close the ends and hold the ribs. Cool, I will be anxious to see what he comes up with. If I can ever get better so I can get back working in my shop I might experiment with some of it myself. -=Jasen=-

Re: Anyone considered..... Hey Joe, any help / ideas I can offer, just let me know. The design I was working with was just too complex for a home welder like me to get involved in. But I was thinking if there was some form of single rack holder already on the the market, it would be really simple to weld four of them to a single shaft and make the rib rotisserie. If you would like to discuss any details, you are more than welcome to use any of the IM services I list on my profile (as it is much easier to discuss in real time). -=Jasen=-

Re: POPCORN!!!! MICROWAVE!!!! Maybe you should send DJ your old one. We have one of those awesome popcorn machines at work that's just like being at the movies. They keep large supplies of the bags of popcorn and butter and salt that you just open and squeeze into the hopper. Man, that's some good stuff, I have it about every day. ?? Just like?? I thought you 'were' that dude who tears your ticket in half at the gate? Oh yeah, watch it twharton, Curly likes those McRibs!! -=Jasen=-