n_maher

Careful what you wish for.

Ask and ye shall receive.

1. Measure the diameter of the plug at the end of the cable. 2. Purchase appropriate diameter 6:1 heat shrink - https://www.cableorganizer.com/heat-shrink/heat-shrink6.htm - bonus, this stuff is adhesive lined. 3. See if a 2" section will cover and reinforce what you need, including grabbing onto the cable split housing so the whole thing can act as a strain relief for the worn cable section. My guess is if you do something like that, for around $30 (assuming some shipping) you'd have a nearly stock looking setup that'll last a long time if not abused. If nothing else, it'll buy you some time to figure out the long term recabling plan.

Happy Birthday!

I do not think that Creme de anything represents a move up.

It's nice having wireless charging again, considering that my Android phone had it 10 years ago. Granted, Apple has had it for a few years now to but being behind the upgrade curve as I am, my XS is the first wireless capable iPhone. The Apple battery case has already come in handy on a couple long days of calls at home too, that way I don't have to even think about plugging the phone it at all during the day.

I get it on the headphones front. I haven't used a pair of their stock offerings for, well, forever (as in never). The kids use them as throw-away headphones when others break. I'm a full bluetooth convert for use with the phone.

That'd be pretty hilarious if also accompanied by the rumored price increase.

If adding features to the board might I suggest a fuse? Not sure if this is a one-off and not worth bothering, but sometimes a chassis just doesn't lend itself to the somewhat monstrous integrated IECs that have both voltage switching and fuse provisions. That's what made me think of it anyway.

Oh no, you and Claire were not alone in that opinion. That said, RIP Joe.

My experience - the settings on most tube testers for the 5998 and 6AS7 are the same. And bear in mind, the only thing really worth looking at on a tester are shorts and if you're comparing sections or tubes, the relative readings. I've had tubes that tested "bad" that worked for years and tubes that tested "NOS" die the next day.

Forgot to post this yesterday - had a good day doing old-school manual labor after spending a good part of Friday helping my neighbor clear a small maple tree that fell over in a wind storm Thursday. They're selling the house in 10 days and didn't want the tree or debris to cause any issues with the sale. So yesterday I set out splitting a bunch of it. It's funny. The older I get the more I enjoy manual labor. I hated splitting wood when I was younger. Then it was time for Lily and I to make a cake for Andrew's socially-distant, outdoor-5-months-late birthday party that we'll host today with 5 of his buddies. Vanilla tie-dyed cake (pic of that after slicing later today) with chocolate buttercream frosting. Outdoor theater screen and projector test complete. I picked up a cheap Onkyo receiver off CL and will use an old 5.1 Cambridge Soundworks system for the noise. Should be fun and the total investment was less than $200 which seems insane.

Bottom line, do what works for you! Me: I've never pulled one before 200F internal. The short ribs I cooked Friday ended upon just a little long (stupid work phone call) and were at nearly 210F by the time I yanked them but they did get the benefit of a 2hr rest. They were quite possibly the softest beef that I've smoked. One more thing that I've found is that tenderness is (not surprisingly) heavily influenced by the quality of the meat. I had a brisket a couple weeks ago that only got so tender, there was nothing else to be done about it. It still tasted great, but was nowhere near as fall-apart soft as others I've done. Such is life.

I can confirm that the approach also works with beef short ribs. In related news, this is what I grilled tonight. 45 day dry aged top sirloin from my favorite butcher. I took 1/3 of the 2lb monster and tried a reverse sear which came out quite nicely. The regularly seared portion was also quite tasty, but took an insanely long time to come up to even medium. More tweaking of the process. Most important lesson learned, the Traeger probe is crap at low temps. I will rely only on the Fireboard from now on.

^^ I'd suggest ignoring temperature when it comes to when to pull brisket. When it's tender and jiggles, it's done. My recent experience is that it's also key to let it rest for at least an hour before slicing. YMMV, good luck, and all that.

Looks great, Steve.

Hey guy, read the fuckin' manual for the 747 whatever that is? Assuming it's a B&K unit in which case, just Google. If not... Also, how the hell do you know the tube is near NOS? Did you buy it back in the 50s? Otherwise welcome to the wonderful world of tubes that can and will fail whenever they want regardless off whether or not they've ever been used.

So many, many, things.

Seriously 2020, FOAD. Oh, and fuck cancer too.

That's where you just tell me to ban him for 24hrs and I do it.

Heard this on the way home the other night and it struck a nerve.

Did you try calling Fluke?

Happy birthday, guys!

Shit, piss, and corruption, Al. I'll drink something in your honor.

Really liking the Fireboard2 so far. Between it and the Traeger app I was able to monitor today's cook (small pork shoulder) remotely and adjust the temp a couple times to ramp things up a bit so that it was ready to wrap when I got home. The dip in the graph is when I removed the probe while wrapping. The nerd in me loves this. Overall App View w/ the 2ch that I'm running today: It can run up to 6 channels and also has the ability to drive a fan unit for those that use Webbers or Eggs w/ a booster fan. Detail view The cliff at the beginning is that I had the app running while the grill was heating up with the meat probe just in the air waiting to be used.