Best Of
Re: Monitor 10 tweeter replacement.
You have pinch the two tabs on the plastic standoffs together with needlenose pliers and carefully lift the board up slightly as you do each standoff.
No F1nut there was just the 2 screws to release the board in my case (see original photo), anyway new caps + resistors in one speaker now, just did an AB listening test and while not an astronomical difference the shimmering highs on vocals + cymbals and the fully opened sizzle of snare drum + grandpiano high notes were obviously a bit clearer than in the untreated speaker, very nice indeed!
Bought caps (monacor + audaphon) + mox resistors from lautsprechershop.de as I live in Europe it was a better and cheaper alternative total 38 €.
Bleiz
3 ·
Re: Calling MSG, where are you?
... and I thought we were talkin' about l, you know, MSG. Monosodium glutamate. The essence of umami. Wait. @msg is the essence of umami, too! JK, @msg! Luv ya, man! ahem, in a forum-appropriate way, I mean. Of course. Umm... 
mhardy6647
2 ·
Re: Picked up a set of 3.1tl's, Here I go again
I am totally in love with these 3.1tl's! Absolutely the best pair of speakers I have ever owned. I don't actually understand why they sound so much better than my 1C's and 2Btl's. The only real difference is that I used Clairity CSA's in both the high and low pass in the 3.1's instead of Sonicap for the highs for the other pairs with Clairty PX for lows on the 2B's and Dayton in the 1C's. The imaging is precise and the soundstage is huge. The SDA effect is there, but not as pronounced. It is more seamless, natural, and blended. I can't hear the separation between stereo and SDA, which was more obvious on the others, especially the 1C's. They just create a wall of believable and engaging sound. The detail is fantastic without being bright, forward or harsh. I could not be happier with the result, can't seem to find any faults, which for me is a miracle.
Just before I finished the build my Hafler DH500 let out the magic smoke and one of the MW''s in my 1C's actually caught on fire. My first listen to the 3.1's was on an Onkyo A9555 integrated amp. I could hear the limitations of the Onkyo which forced me into some obsessive searching for a different rig. I found a Classe Model 30 preamp and CA150 power amp about an hour away, so I picked them up Saturday. They are both in mint condition. I was concerned about going from the Haffler's 225 WPC down to the Classe's 150 WPC, but the Classe has proved to be equally as capable as the Haffler. This current set up has brought me the sound experience that has eluded me since I dove back into this crazy hobby more than a decade ago. I am finally content! We will see if that lasts.
Just before I finished the build my Hafler DH500 let out the magic smoke and one of the MW''s in my 1C's actually caught on fire. My first listen to the 3.1's was on an Onkyo A9555 integrated amp. I could hear the limitations of the Onkyo which forced me into some obsessive searching for a different rig. I found a Classe Model 30 preamp and CA150 power amp about an hour away, so I picked them up Saturday. They are both in mint condition. I was concerned about going from the Haffler's 225 WPC down to the Classe's 150 WPC, but the Classe has proved to be equally as capable as the Haffler. This current set up has brought me the sound experience that has eluded me since I dove back into this crazy hobby more than a decade ago. I am finally content! We will see if that lasts.
vintage dad
4 ·
Re: What are you cooking?
Taco night at the Ge-off house.....so basic, but my favorite of all the tacos I make.....
Geoff4rfc
2 ·
Re: What are you cooking?
Poultry is my smoking nemesis. Just can’t get the hang of it. I’ve done three beef briskets and that had me intimidated for the longest time, but it is almost as easy as pork, now. Turkey, chicken and Cornish hens are another story, though. Ugh.
What is going wrong with your poultry smokes? I've actually had great results with just about any poultry that I've smoked. It just takes a little different approach based on the characteristics of the meat. Low and slow isn't the game. It doesn't need hours to break down collagens. Lots of smoke in the beginning and ramp the temp from 230 up to 350-375 toward the end for browning and crispy skin.
If I knew that then … 😂
I’m pretty sure it’s a temperature thing. Poultry ends up being too dry most times. Unfortunately, my wife is not convinced it’s done unless the meat falls off the bone. I’ve had some success when brining beforehand, but that’s kind of a PITA.
Thanks for the tip on ramping up the temp towards the end (and also to @txcoastal1 for the turkey suggestion).
Hopefully you are using a remote temp probe in the breast or thigh. You'll have to convince your wife that poultry shouldn't fall off the bone, unless it is braised or in a stew. Those turkey breast get dry as a popcorn f4Rt if you go much over 165F. Thigh temps should be closer to 180F if you want all the pink to be gone, but it is actually safe to eat even with a bit of pink (dark meat).
Also, I highly recommend the spatchc0ck method for a big whole turkey. I started doing it in 2016 because it was the only way for me to fit a whole turkey plus a breast on an Akorn Kamado. The results were great. It evens out the cooking time between the breast and thighs. It isn't as appealing to look at it, but if you carve everything in the kitchen (you should), then the table guests don't see it either way. It cuts the cooking time way down as well. For whole chickens, I also like to quarter them for even cooking. A tip is to save the section of backbone that you cut out and smoke it for about an hour at the start, then cut it up and braise it and cook it down for the gravy broth.
Double the trouble for a group of 20 in 2016.
Cooking for smaller group a year later:
More recently:
Just a Sunday afternoon chicken for the three of us:
billbillw
4 ·
Re: Post a picture.....any picture...part deux...
That they do.
They do this, too:
(based on the kitties that have passed through our lives over the years - we are currently petless, though)
They do this, too:
(based on the kitties that have passed through our lives over the years - we are currently petless, though)
mhardy6647
4 ·