///M5

As long as recordings are suitable you shouldn't have to change your eq settings to compensate for music types. I do realize there are seriously crap releases out there that throw this out the window, but usually when you have to change between things it is because you have falsely boosted some frequencies that you didn't need to. More bands isn't your issue, usually there are only a couple anomalies in your install that need to be dealt with; however, of course the graphic eq is easier to implement.

Go for the 10, it doesn't take much more space sealed at all and with 600w you have more than plenty ot power it.

A bit snobby? Lol, Doug is an ass (owner) but they do get nice stuff.

Yes, and IB is fine. It can play lower than 900hz though IB... grrrr If not get ready to make a lot of test enclosures.

BGE. If you want to smoke it rocks, if you want to grill it is nice. My preference is a komodo style and a gas grill, you sort of need both as laziness does set in and convenience follows it around. I think they sell them at patio town if you got up hwy 36 far enough. I'll see what they have for me, from what it looks like I don't know if it has enough area for me. I do allot of cook outs and would be doing 3 racks of spare ribs and a brisket and maybe beef ribs or salmon. The Kitchen Window in uptown has them as well.

Who cares about English, East block women are worth going after.

You guys get the new PE sales flyer? The Phantoms of Theater in wall speakers might be what I "build" for my bedroom. I hadn't thought of doing DIY IB, but like the idea as I think they will do a better job than some in ceiling cheapies. Of course, the project isn't on their website and I haven't found any others that are similar so if any of you have I'd love to hear about them.

You could also get a big ass 4chn that has two bridgeable channels that will give you 400-500w for the RLp

Something used, should get you down to $200 then.

ToP

what was my idea again? picking out dinner

Yea, I'm not even 21... I didn't realize, in MN you aren't allowed in liquor stores when you aren't of age. Normally they card everyone and we didn't go where I 'normally' would have gone. Hmmm, doesn't matter here in Kansas... They didn't care about me this trip and I turn 21 in a month and a half so its all good. They didn't say anything when we went either. I'm old.

I really don't like how the bumper and fog lights fit on the car, but other wise, sextacular Me neither.

How many pigs does he run, and does he just do finishing or farrowing or what? There was a bit of a translation problem so I am not completely sure. I did get out that he usually has about 300 sucklings available at all times.

I am glad that Jacob managed to get 12dB slopes on the new 100.4, IMO 24dB slopes aren't really all that useful in 99% of the front stage applications. I generically like to use as shallow of a slope as possible, but of course this isn't possible with some drivers like for instance my Excels. Since everyone is so gung ho in his thread and I didn't to turd on it.

I personally would leave all sound field settings off. Also, try to use only cuts and no boosts on your eq as it tends to be a much better solution to take out the anomalies instead of boosting the rest.

Oh, my old barrel smoker was a Brinkman as well

Depends on the size of the cow. Regrettably in this part of the country briskets are expensive, unless you goto Wally World. A "whole" from there fits fine, but I can imagine if you have a big arse cow that it might be tough. I will add though that the benefit of the komodo style means you can fill it more and still have even heat. You could surely cut one in half and stand it upright even if it were large.

My w's cousin owns a hog farm in Germany and lives on it, we stayed with them. Good idea though Tom.

BBQ Galore is definitely around. I visited one in Austin and Phoenix this year. I gave away my barrel smoker and my water smoker (note, you don't need water to use it) after getting the Viking C4 which is the BGE on steroids. You make the same exact rack of ribs (or butt or brisket) on the BGE and the barrel at the same time and you will never want a barrel again. The heat control is amazing and along with it comes an amazing amount of moisture and of course the capability to have a nice finish with high heat all at the same time. The only advantage of the barrel or pitt style is the capability to make a lot more at once. 4 racks is the extent of what I can do on the C4, but IMO the effort is less even doing multiple batches.

<-- visited a hog farm in Germany

wrong color, wrong year, but right stance

And FUCK, I am not going to Summer Nats. Been gone too much and the boat trumps the show, which of course probably is a really good thing for my wallet. I no longer need to decide on my project car anyways, just what goes in it.

I'd say keep it and also reiterate to ditch the rears idea. Complete waste of money. Oh, and what a surprise on the eD crap. Those idiots.

You guys weren't really all that busy while I was gone.