///M5

you just gave me an idea! I think I might have a hook up on literall tons of apple wood. I usually use oak but what evs. Hmm, I've never used oak. Amusingly I have a shit ton of it as I cut down an oak tree last year. Split and stacked to dry for the fire place though. I am a huge applewood nut. BY FAR my favorite, but obviously I haven't tried them all.

I was going to ask you and Sean. Last time I did pulled pork I put in 2 7 pounders in and had an amazing bark and it was hot all the way through. It was nice and low for ~ 26 hours, but to me, it didn't pull apart as well as I wanted/expected. Any sugestions? 26 hours sounds too long for a butt, what temp did you do it at and what temp did you get it to? Even for 14 pounds of butt total? I used the asumption about 1.8 hours per pound at ~200. I kept it right around 200. I need to recalibrate my temp gauge I'm sure, but it read just above 200 and I would say it was a bit cooler. I didn't test the internal meat temp but it was not able to be hand shredded after resting 15 min out of the smoker under foil while trying to shred it. I have never used an internal temp before. I know I should. I've been too lazy to do it though. That's a lot of butt, and 200 isn't hot, so it could be just not enough time although I am having a hard time with that. My guess is one or the other. Knowing the temp of the meat really helps. We went through 3 racks of ribs spare ribs both of the butts and a brisket in pretty much 2 days. I gave away one rack of ribs though, so it's a bit skewed for actual amount of meat used. I always do 2 7-10 pound butts when I do them. It makes it much more worth it. It tasted fan tastic, but I just wanted a deeped smoke flavor, and a bit more tender. <--usually makes a rack just for himself

And yes, I have a chain saw and will travel for wood

I cut down a tree, but regrettably am down to my last bag of apple wood. I should have taken the whole damn tree. If you find more, let me know.

I was going to ask you and Sean. Last time I did pulled pork I put in 2 7 pounders in and had an amazing bark and it was hot all the way through. It was nice and low for ~ 26 hours, but to me, it didn't pull apart as well as I wanted/expected. Any sugestions? 26 hours sounds too long for a butt, what temp did you do it at and what temp did you get it to? Even for 14 pounds of butt total? I used the asumption about 1.8 hours per pound at ~200. I kept it right around 200. I need to recalibrate my temp gauge I'm sure, but it read just above 200 and I would say it was a bit cooler. I didn't test the internal meat temp but it was not able to be hand shredded after resting 15 min out of the smoker under foil while trying to shred it. I have never used an internal temp before. I know I should. I've been too lazy to do it though. That's a lot of butt, and 200 isn't hot, so it could be just not enough time although I am having a hard time with that. My guess is one or the other. Knowing the temp of the meat really helps.

I was going to ask you and Sean. Last time I did pulled pork I put in 2 7 pounders in and had an amazing bark and it was hot all the way through. It was nice and low for ~ 26 hours, but to me, it didn't pull apart as well as I wanted/expected. Any sugestions? 26 hours sounds too long for a butt, what temp did you do it at and what temp did you get it to?

I purchased my BGE based on Sean's recommendation. I have probably through cooking for others sold 2 more. I will probably buy another BGE at some point, or else buy a full on drum rig for huge events. Cooking for 30 on one BGE was a bit congested. I was able to get 14 lbs of Boston but the night before, a brisket and then 3 racks of st louis and the tips done. It would have been about 10 times easier having a larger unit though. Another BGE >> barrel smoker. Just get the XL Isn't the XL like 2 times the cost of a large? I'll have to research. Being able to switch from smoker to griller without trying to move a blazing hot ceramic plate would be nice with a barrel.... I also want a way to add more chips through the cooking process. It's a PITA as I have to open the top wich would loose heat, then try to sprinkle chips in through the grate and around the ceramic disk. Chunks >> Chips

for pre-bar on Sunday. Wish that was still me.

I purchased my BGE based on Sean's recommendation. I have probably through cooking for others sold 2 more. I will probably buy another BGE at some point, or else buy a full on drum rig for huge events. Cooking for 30 on one BGE was a bit congested. I was able to get 14 lbs of Boston but the night before, a brisket and then 3 racks of st louis and the tips done. It would have been about 10 times easier having a larger unit though. Another BGE >> barrel smoker. Just get the XL I've been tossing around the idea of building a ceramic barrel smoker just for shits and giggles...too much time on my hands is never a good thing... Some large terra cota pots and an electric burner can get you a large portion of the functionality on the smoking side. A temperature controller wired to an outlet gets you the rest of the way. Smoke & heat get 'er done.

I'd always prefer my adjustments to be in my headunit, but depending on the rest of your install the SX's could do everything you "need"

*closed* This won't help anyone. Read the New member posting guidelines in my sig and then try again.

Vacation days spent doing field work lol

Any more info on this? Credit goes to : http://www.webx.dk/oz2cpu/pcmod/fan-reg.htm Ditch the rpm output / input. Add a radiator for the mosfet (the one on my board gets pretty hot before the fans start). Still have some adjusting to do, now the fans start when the amp turns on and they move as slow as possible. Once I get a radiator on the mosfet I'll set it so that the fan starts at 40-50deg C. Took me a couple hours to set up everything. Much lower noise level. You should post a build thread in the HA section so I don't have to ask where this is in the future.

try Phoenixphorum.com alot of old pg fans still hang out there. I'm there everyday. I saw your name there. So I take it that you are an old pheonix gold guy? Meaning products from the early 90's. Old PG stuff rocks! The shop I work at used to carry all the PG stuff. I've seen pictures of old displays and it just rocks. We had all the old Titanium and limited editions. I was going through pictures of old installs and found an install with 4 15" MB Quarts and a Pheonix Gold Reactor. I with people still spent money on stereos like they did in the 90s. A shop by my house still has some older PG stuff. They have a M44 & another amp I dont know the model number of I believe it is an M series, it has a 10 year anniversary logo on it. I have an M44

The 28" Hanns G at Costco is 1080p and not much more. I'd expect that thing to be a POS, but could be wrong. is that a different G? My 28" is 1900x1200 Does both

I purchased my BGE based on Sean's recommendation. I have probably through cooking for others sold 2 more. I will probably buy another BGE at some point, or else buy a full on drum rig for huge events. Cooking for 30 on one BGE was a bit congested. I was able to get 14 lbs of Boston but the night before, a brisket and then 3 racks of st louis and the tips done. It would have been about 10 times easier having a larger unit though. Another BGE >> barrel smoker. Just get the XL

Called about the C4 today. Was told I would have to call back on Monday for a price and availability Your going to poop, just buy a BGE. If I did it over again that is what I would do.

I:wub: 8 wheelers

A better stereo would be nice 2

Jd needs better suspension ui can't read while puilling a plow

Problem is then you need a big box. Can you make the port external to give yourself more space?

Oh, and M2 Patisserie Margo FTMFW. Regular stop of mine, but I thought I'd just point that out. Only go for the Danish or the Croissants and you'll be teh happy.

I have a few old PG amps as well. Love the old school.

"Enough" is pretty relative. That will be loud, but you are going to need to spend some serious money on your electrical to make it work. Overkill might be another description of it if you ask me.

The better question is why loud? If you prefer to have your freq response bloated by some processor creating anomalies on the upper and lower ranges go ahead and use it, but you should have a problem that it is solving for you to turn it on. Also if you do turn it on, make sure to set your gains and all settings with it on and not off otherwise you could end up setting your gains too hot.