jwwrs
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Posts posted by jwwrs
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jeph,
I bought these about 3 weeks ago for my set of Heresys(Yes, Heresys!). This was after I had mine elevated 12"with makeshift stands. Okay folks, I know many would consider it heresy to set them up off the floor, but it works for me. Anyway, right now this is the cheapest price on the web. They look GREAT, and very well made. Came with not only a set of adjustable spikes for carpet, but also a set of rubber pads for hardwood floors which I have and a set to sit the speakers on. I was wary of just sitting them on top of the stands without anchoring them some way, but they are rock solid. Did I say they look GREAT.
Randall
Edit: The only caveat would be, I would go for the 2-day shipping for 5.49 via FedEx.
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I'm a new member to the Klipsch community after purchasing a beautiful pair of ChorusI's in excellent condition other than blown tweeters. Any help locating apprpropriate replacements or having the originals rebuilt. The tweeters are stamped with two numbers on the rear; K-79-K / 1368.
Any help would be greatly appreciated.
Thanks and have a great 4th!,
Jeff
http://www.critesspeakers.com/klipsch_tweeters.html
Bob will rebuild them if you don't feel up to changing the diaphragms yourself. Good guy and forum member.
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BIG Sansui, Marantz or Pioneer. If it doesn't weigh at least 45-50 pounds, we're not on the same page. Pre 1980 preferable, but I AM biased.
Welcome to the forum. There'll be more folks chiming in with other routes to go.
Randall
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I agree with Dennie and Jacksonbart. There is no end to the colorations of hops, or the clarity of caps. Enjoy the ride!
Speaking of enjoying the ride, is that a Bugatti in that Avatart Artarama?
Kaiser, it is indeed a Bugatti. No mistaking it.
And I am leaning towards it being about a 1937 57S(unbelieveably rare ,if thats what it is). God, I love things I can't afford.
Randall
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Tom the outputs on my 980 that I use are marked "frontmixed". My setup for music is 2-channel only. If you have separate outputs where one is marked front and another is mixed, I would assume that the front would be for your main speakers. I may have to hunt down my manual. I am only talking about the RCA jacks and not any of the other outputs. Mine sounds stellar piped through one of my Sansui's(plural police, please correct me if I'm wrong).
BTW, which Oppo did you get? I ordered the BDP-80 and though it won't be here until tomorrow, I have pretty much made my mind up to send it back to Amazon and get the BDP-83 instead. Main reason being the 83 uses Anchor Bay's VRS chip.
Hope this helped!!!!!!!!!
Randall
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Mine will be here Thurs. along with several others. Also an Oppo BRD player
Bluesboy, this is all your fault...plus a few too many beers. BUT, I think I'll have few regrets.
If the new player sounds as good as the 980 for 2 channel, I will have my 980 in the Garage section soon. If the sound isn't up to the 980, you won't hear a peep.
Randall
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This is a bit OT since we are talking about homemade sauces, and which for a long time I have always made myself.
I may quit completely, because this weekend a friend introduced me to Old Mule sauce. I can't compete with it.
It's a family operation and is made on the family farm in North Carolina. I have no affiliation with them.
It's just THAT good.
Randall
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Thanks for input everyone, but I've decided to pass. If they had been Oak or Walnut, I would be driving right now.
Randall
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Good Morning, everyone.
Finally found a pair of Chorus II's. The lady I talked to said they look just the way they did when they pulled 'em out of the box.
525.00 and a 700 mile round trip drive. I estimate fuel at about 75.00 total.
What do yall think? Here are the pics.
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Are green eggs allowed at bbq cook-offs?
Oldtimer,If it is fired by charcoal, wood, or horsechips, it's allowed. I know electric is not allowed and I don't know if gas is. I will defer to Cal on this one since he is a KCBS judge.
Randall
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I personally shop at Meijer, mainly because it's a Michigan based union represented store.
Well, that explains why there aren't any down South.[
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Randall, that should work OK, my personal feeling about drums though is that they are too thin to do a good job. You need STEEL and LOTS OF IT so that the rig will be less affected by wind and other weather conditions that tend to cool the smoker.
I have one that I started making, well rather that I have about 75% of the parts to start making, the smoker it's self will be a 5 foot long, 4 foot in dia 1/4" thick steel pipe, the fire box is a 24" dia pipe also 5 feet long. I have not decided on the rack arrangement, weather or not to go with fixed racks or with a rotating set of racks inside the drum.
This is true, we only used it during the summer. As far as fixed or rotating...if you're even considering the rotating ones, you have far more ambition than I do. Best of luck whichever way you go. And true, you have given me new food for thought. I do smoke in winter. Maybe I need to consider a smoke shack[um]
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Rennoc, don't pay any attention to the rest of these guys. Send me the guy's email and/or telephone number and I will get in touch with him and try to get him down on his price for you. That's just the kind of guy I am. I hate to see someone get beat up on price for an old piece of obsolete gear.
By the way, use either a PM or email me, I have my reasons
Randall
And he did PM me. And I did play nice,dammit.[Y]
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Cal,
THIS maybe my next smoker even though I'd have to get of my lazy @ss for a couple of weeks. For anyone who would like more than you want to know about BBQ, this page is a good one to START.
I've got a buddy in Illinois that built one after I showed the plans to him and it was outta sight...after a little bit of a learning curve. You would think anything that large and heavy would be hard to move around, but it was stolen about 6 months after he finished it...then again his nearest neighbor is about 3/4 miles away.
http://www.bbqsmokersite.com/tag/big-baby-smoker/Anyway, the Big Baby Smoker is the one I want to build and this page has most if not all the info you need. But mainly, click on THE SMOKE RING at the bottom of the page. It will take you to all things BBQ.
Pig Out, Yall,
Randall
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Yep.
The guy sent some pics last night, and they look nice! Im not too sure bout the looks of the pre and m1.5t, but who knows? Im sure when I get it in person it will look better. The looks of the silver 9t is cool though! I wonder what color the lights for the meters are?
Well here is some pics!
Rennoc, don't pay any attention to the rest of these guys. Send me the guy's email and/or telephone number and I will get in touch with him and try to get him down on his price for you. That's just the kind of guy I am. I hate to see someone get beat up on price for an old piece of obsolete gear.
By the way, use either a PM or email me, I have my reasons[A]
Randall
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Gixxer, what's wrong with the passives?
Randall
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Randall,
I noticed your Brinkman electric smoker in your signature. May I suggest the Weber Smokey Mountain charcoal smoker. You get the charcoal taste and it holds the temperature like a rock. Electric smokers to charcoal smokers is like going from solid state amps to tube amps.
Southern(I do like your username),
Here's the deal...After the first 3 hours, charcoal or any other flavor source, except injecting, does not penetrate the meat any further. So the way I do it is to add whatever wood chunks I'm using for a particular piece of meat for the first 3 hours. Your smoke ring is fully developed by that time...which contrary to popular belief adds zero flavor to meat but is required in competition BBQ events for esthetics.
If you doubt this, try trimming off only a portion of the smoke ring...not the bark..., then trim a deeper portion and compare. If you do a blind a-b test, you will not be able to tell the difference. I will put my smoker, which I just got a replacement element for(lasted for 4 years), up against any smoker on the face of the earth for taste. Plus, it's like a Showtime rotisserie, which I also own and highly recommend...set it and after the first 3 hours of wood chunks...forget it.
This is OT for this thread, just go to:
http://forums.klipsch.com/forums/t/136272.aspx
With all respect to charcoal and to you,
Randall
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Wondering if anyone has any experience with the following air filter. Any comments or other recommendations.
http://www.amazon.com/Honeywell-50250-99-97-Round-Purifier/dp/B00007E7RY/ref=sr_1_4?ie=UTF8&s=home-garden&qid=1276604874&sr=1-4I really need a filter, not only for my health, but it has got to be better on my equipt.
TIA
Randall
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As Noah said, SIMICHROME is exactly what you need and you can buy it at just about any motorcycle dealership. But, it is quite a bit cheaper on Amazon. Just bought some a couple of weeks ago. The Honda dealership here marks it up about 300% over what I paid on the river.
Randall
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To give you a little info on what Carver equipt. is selling for on ebay, go to:
http://thecarversite.com/auctions.htm
As an aside, I bid on the following auction(which is still open)until common sense overtook lust. I bid under the same username as I have on this forum.
So, you can see that although I backed off a little early, I was still mulling this over even yesterday. That's when the common sense and personal economics kicked in.
http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=180518450812
Randall
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And since you have a Webber kettle..........
Hey Randall, thanks for that link, and for the advice. I've done similar to that, with coals to either side of the center, drip pan (and meat) in the center. I'm cooking the rib roast tomorrow, and it's so hot outside, my wife wants me to cook outdoors (not in the oven, as planned). I'll go with this method. My Webber has the one touch vent feature, and has the thermometer on top. I'll make sure I work the coals to maintain the recommended temp. I do have an awesome instant read thermometer for the meat. It's my favorite cooking utensil!! I think I'll be fairly conservative with the spices. Don't want to drown out the natural meat flavor!
Just don't blame me,
Side note...bought an 8 lb. boston butt today, and my smoker died on me. So, I brought it in and stuck it in the oven. I swear I may never give advice about anything ever again.
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Hawaiian style luau pork (kalua pork) is also great (beach pit whole hog). It's all good, it's all good food! Build that pit!
Been to Hawai, and been to a luau at the Brother's house I was staying. Yeah, I could get used to eating like that. But, it's just not an every day thing as the travel brochures would have you think.
EXCEPT...for the hotels...luau every night.
Randall
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I wasn't thinking "real world", when I answered your post, Oldtimer.
My prayers and thoughts are on and with the folks of New Braunfels and the other affected areas of Texas, and for all the dead and missing in Arkansas from the very same storm.
Sometimes, after you read what you(meaning me) wrote just a few days or hours or even minutes ago, it really is trivial when you consider the things folks are going through in other parts of our country.
Maybe this is a diversion to keep us from just completly freaking out from the state of the world.
Got a little introspective there. Stephen Schaffer is already used to that.[:#]
And not to take away my meaning above, but to make REAL BBQ, you gotta kill a hog. Cows are for steaks.[6]
And I still luv ya,
Randall
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If ya really want to step up, the best places I've ever had good q and that means brisket down here, which is the most difficult in my experience, is to build a real bbq pit. Basically a masonry structure of a circle with an opening, and a grate on the top which is about waist high. Build up an awesome wood fire (oak or other hardwood) and slow cook the slabs o meat for about 18 hours. That's how they do it at the Salt Lick outside of Austin, and when you see "pit bbq" advertised that's how it better be done. Ribs prepped as described before should take less time.
Oldtimer,
I am really considering building a pit out back. Just not for beef brisket. I grew up with Memphis style BBQ, which is pork. I have worked in Texas before, and went to a company sponsored picnic, so I have had beef brisket before.
Sorry, just wasn't impressed. And this was supposed to have been catered by one of the primo BBQers in the Houston area. Maybe on their catering they just decided "This is good enough for 'em". I don't know. Around the South, BBQ is PORK. And believe me I'm not trying to get into a pissing contest with you,
Maybe I just haven't eaten good brisket before, but I lived down there for two years and though the steaks were GREAT, I just never developed a taste for beef brisket. I would love to be proven wrong and I'm open for invitations...if I can afford them. It would be best if there were a pair of mint Chorus II's waiting at the end of my drive.
Luv ya,
Randall
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Forte Crites Upgrade
in 2-Channel Home Audio
Posted
Just put Bob's CT-125's and his diaphragms for my K-53-K's in my '84 H-1.5's last week. Recapped them about 9-10 months ago. The sound used to be a little on the harsh side, but it's smooth as silk now...if that's the right phrase. Or maybe it should be, They are less tiring.
Anywho, along with my new Sub 12, I can now wait as long as needed to find that set of Chorus2's that aren't five or six hundred miles away from me.
Randall