///M5

or SMD. In fact, there's a rep who just posted literally 5 mins ago. That's only if you want a rep online. You could always email or call instead, if you want. I'm sure there are many educated people in the "Deadening" Section too I would be that rep. I just haven't made a new account here. We're ramping up our support on all of the forums we support and trying to get back into the rhythm of things. So expect to see me around more. Novel idea in two ways. 1) Providing deadening help on SMD, sort of funny IMO and 2) having someone from SecondSkin who actually sounds like they might actually know what they are doing. Be a nice change from Ant who obviously never understood how things worked at all. A quick way to change your profile is to add something like "Second Skin Rep" to your sig and profile.

Jon, curious on a couple of things. You are calling out for SQ help, but using a pro style mid which to me tends to change your goals...also knowing you I assume this to be the case. What are you trying to achieve? Also, the Seas Neo IMO isn't for you no matter what the mid, there are other choices though but lets start wtih what you are trying to accomplish.

Cheap ass wallyworld Everstarts. Just eff them up before the warranty is up and exchange. Mine last on the trolling motors which are about as brutal as anything to batteries.

Nice choice Neal. I am SURE you'll love it.

And that will affect your ear how? No need to get every last drop out of any amp, in fact it is pretty much a bad idea and useless anyways as you won't hear it. Don't chase tenths when dB's allude you.

BGE should give me commissions.

Have fun!!

Don't do anything I wouldn't do

Higher tuning won't hurt you, but the linearity of tuning it slightly lower won't hurt either. 32-34Hz would be fine IMO. Didn't expect the Stanley Clark, play the bass myself, nice.

You need more clearance for downfiring than a grill anyways...if it is truly resting on the grill it is hitting that isn't good.

Without knowing your listening tendencies, recommending tuning is premature IMO.

A different grill or spacing.

I didn't look at her head anywyas

Does it say something about cow tipping on the back?

Cute, but needs a new hat.

I am curious how the present the "differences" between the Egg & the Primo

Huh? I thought you were from not Florida?

Pretty obvious.

Huh? Just measure it in situ. Then you'll have it. If you don't like it, eq it out. If you want to exploit it change your box so that its peak coincides, if you change much about the box then changes could occur.

Crap, just noticed your FL note. LOL

Kids from FL?

Terrible, broke my (at that time) soon to be wives the first time I tried to use it. They can't take heat and they don't hold heat and they are retardedly expensive for being complete pieces of shit. And I didn't break it with moisture, just putting a pizza on it. They don't like heat above 500. IIRC, the grill was only around 625 when it happened. My slate has hit 1300F before, which btw, will instantaneously render your pizza crust into a thick black layer of carbon that is pretty much inedible Since it was hot I threw just a crust on it to see what would happen, and what I expected did :P

A couple things. Grill or oven, it takes 45 minutes to heat up the stone. Your stone also better be at least an inch thick otherwise it is pretty useless anyways. (cheap slate landscaping tiles ftw, btw). 550F in an oven will almost do it right, but if your oven won't go there and it isn't a new computer controlled one just put the stone in, get the oven hot for 30min at 500, then turn the oven to self clean and wait 15 minutes and then cook your pizza. It'll be hot enough then An inch? Well, there's the issue right there. Stone is 1/2 inch, if that I guess an extra half an inch wouldn't hurt Did the bottom of your crust or the top finish first? Obviously the goal with the stone is to hold as much heat as possible and the thicker the longer. If your oven isn't particularly great I'd recommend a stone on top (closest possible rack) and of course the one you slide the pizza on. This will help hold the heat.

Terrible, broke my (at that time) soon to be wives the first time I tried to use it. They can't take heat and they don't hold heat and they are retardedly expensive for being complete pieces of shit.

A couple things. Grill or oven, it takes 45 minutes to heat up the stone. Your stone also better be at least an inch thick otherwise it is pretty useless anyways. (cheap slate landscaping tiles ftw, btw). 550F in an oven will almost do it right, but if your oven won't go there and it isn't a new computer controlled one just put the stone in, get the oven hot for 30min at 500, then turn the oven to self clean and wait 15 minutes and then cook your pizza. It'll be hot enough then