dtel

Welcome I had somewhat of the same problem. An amp on auto mode would go to sleep at times because of a lack of signal. I had to just put it to ON when using and stop using auto on. I would think it just has an ON option? Try using ON instead of auto, you just need to remember to turn it to on when you want to use it, that would be better than leaving it on all of the time. Others will comment.

Ndmiller1 Nice way to start off, if that's how you are going to act, no thanks.

Or almost anything else. I tell people I went to public school, in Louisiana, what do you expect?

Welcome They may not reply since it was 2019 when it was posted.

It might be better than that but still no thanks.

I like Roy and trust Roy, BUT if he builds a submarine, I highly doubt I would want a ride anywhere past the surface.

I don't know, just never seen a reason to not approve the new post. Maby he is a nice guy and just normally 9 pages and a few weeks behind with everything ? But your idea is more probable, but a really polite spammer either way with a little crazy mixed in. Remember a nut called Beaker. So what's the deal, Roy working on submarines now, must have corners.

That's strange.

Great news,.

That's is exactly what happened.

WOW Bruce that's an old picture, I had to look it up and it's from 2009. But it still looks the same with more dust depending on how lazy I have been. Edit: I don't seem like it but in March it will be 15 years we have those.

I was just thinking, I also use a big sub with those so it all takes up alot of space. 3 speakers about 6' wide each, it can only happen because the room is 24' wide. Now there is a new speaker that could replace all 3 including the sub, it's the new Jubilee. Much smaller footprint and great performance, honestly I was surprised how it sounded when I heard it properly set up, and NO sub needed.

Nope, no midrange driver it's a 2 way. The part you are seeing is the bass bin, two on each side, the 402 horn is on top. No midrange or tweeter, those two horns cover it all. Many have not seen the MWM, I would guess for the most part it was a PRO product and not used at home for most normal people anyway. It take alot of room and I can see why most people would not want them, my wife heard them and she is who decided it's what she wanted. They do sound amazing so I thought it was a great idea.

Sort of but slightly blurry memories, we were not sponsored by a beer distributor but was supporting them on our own. Mixed league and men's league plus a company work league, all included beer. And to think I do not drink beer anymore, or much of anything, well 90% of the time anyway.

Really closer to a 4 way

The same reason there is a bass section on any speaker, for bass, it's not a sub. Bass has to go up to where the mids take over, a sub has to go up to where the bass takes over. OK so I like to keep it simple and mid-woofer-mid confuses me, not really almost all speakers are sort of mid bass and a little lower, except the Jubilee. The only speaker I know of that does not need all of this is the new Jubilee, no sub needed, full range 2 way.

Not good but still better than Falstaff, and this is from someone who drank Schaefer at one time. But back then it was like $6-$7 a case which made it easier.

I remember it also, they had a brewery in N.O. Nasty, the worst beer I have ever tried.

Second half, fat side down.

That's what I heard so I let it rest, with any meat. Doing another pork loin now, one half is done and the other is at 130, it will not be long. first half

Only because I can eat it also, I never got this size by eating right. But you can do both at the same time.

Looking good, same here 225, but I always pull it at 135, but then just leave it cool and it's slightly pink and very juicy. Been doing it like that for years and never had a problem, it has the texture of steak not dry at all. Accidently once let it go to about 145 before pulling and it was totally different, white dry and much tougher so I am careful to watch it at the end. I guess just leaving it cool unwrapped is still somewhat going to have a temp rise before it cools ? One reason I do pork loin so often is our local store has it when on sale for $149-$179 a pound, cheaper than chicken of even ground beef and to me it's much better. We even get it sliced into pork chops and freeze it like that, normal pork chops with the bone cost over twice as much which is crazy. I am cheap, but love to cook/eat. Will be doing another loin in a couple of days after the leftovers are gone which reminds me I need to defrost it and start marinating it.

Looks good, one of my favorite things to smoke, I do one every other week. We get some every time in goes on sale, on sale it's cheaper then even ground beef of chicken and much better to me. I like the way you cooked it, some people overcook it and it gets dry and tough, yours looks good.

Link was removed if it also looks like spam on any next post they will go to spam. There were other post which did not look like spam so he will be watched, they are slick sometimes and try to not look outright like spam.. Thanks, if he post again and it is spam or looks like it let us know.

Wow very nicely done.