Ed Huntress wrote:
On Sat, 02 Jan 2016 18:40:01 -0500, "Steve W."
wrote:

Ed Huntress wrote:
On Sat, 02 Jan 2016 04:02:29 -0500, "Steve W."
wrote:

Ed Huntress wrote:
On Fri, 1 Jan 2016 17:20:05 -0400, Leon Fisk
wrote:

On Fri, 01 Jan 2016 13:08:24 -0500
Ed Huntress wrote:

snip
No, it's not. Ookla reports that the average download speed in the US
has jumped by 10 Mbps in just the last year. California is at 40.8
Mbps, the fourth-highest in the country:
Fastest available in my neighborhood is ADSL 1.5Mbps. No
cable service available. To the west a couple miles they can't even get
that the last I knew. Have to use dial-up, over-the-air service/modem
or get something through the cell providers.

I'm not exactly what you would call "out in the boonies" either...
Is there something wrong with one of these?

http://broadbandnow.com/Michigan/Grand-Rapids

I just went there and punched in my zip. They show "providers" who don't
even serve the area! They also show speeds that are NOT possible due to
the current infrastructure.

The stat of - 74% of New Yorkers "have access to" 100mbps or faster is
BS marketing.
The population of NY state is 19.75 million. The combined population
of NYC, Westchester County, and Long Island is 17.0 million. 101 Mbps
service is offered by Optimum all the way out to Montauk Point and
residential 150 Mbps (500 Mbps if you want to spring for another
$100/mo) all the way up to Peekskill by Verizon FIOS. In NYC, you can
get 335 Mbps in residences, or more from some providers.

If you live in Shrub Oak, it's a little more difficult, but you can
get it. g

You were saying?
13475 is the closest zip. But Verizon isn't in my area. We have
Frontier. The fastest the system supports here is 8mbps. Will never get
faster without major upgrades, which won't happen.

Looking at the map, offhand, I would expect you'll be waiting a while.
g

Yeah, It's sort of low priority for the companies.


Having "access to" is MUCH different than actually having that speed.
From my place I can go less than a mile and find people who can't get
anything over 3mbps and more that are on dial-up. Even the folks right
in town and next to the main feed only get about 12mbps. The
infrastructure can't support faster than that.
Without knowing where you live, I can't comment. But see my reply to
Leon. He's a real outlier, even in his county.

It's people who use the data from sites like that who seem to think
"everyone" has high speed.
There is very precise data on Internet access if you want to look for
it. I was just tossing out a quick response to Leon's address, which
he identifies as Grand Rapids. It's not Grand Rapids. He lives in a
mostly rural area 12 miles outside of town.

I'm farther out than that.

I see. Well, you have Cuomo's effort to have 100 Mbps throughout New
York state in a couple of years. 'Dunno how that's going, although NYC
is going gangbusters to have gigabit wifi throughout the five
boroughs.

To me, it reminds me of Rural Electrification in the '30s, and rural
telephone a bit later. They were federal mandates and the idea was
that the whole country benefits by making those services available to
everyone.

I doubt if that will happen again. But a few states will do it, and
maybe satellite service, like HughesNet, may fill in the gaps.

The gaps would be you and Leon. d8-)


Yeah, I know folks with Hughes, most think it is crap. Being that it's
under Echostar like Dish net I can understand that....

--
Steve W.

On Sat, 02 Jan 2016 15:53:32 -0500
Ed Huntress wrote:

snip
I vaguely remember the area. I lived in Lansing, my girlfriend lived
in Greenville, and we often drove out I-96 to Grand Haven. I remember
liking it a lot.

Forgot to mention, point out this house for sale in the Grand Haven area
yesterday.

http://www.mlive.com/business/west-m..._built_by.html

Just in case you were thinking about moving in this direction. It would
make a nice starter place for you and the wife ;-)

--
Leon Fisk
Grand Rapids MI/Zone 5b
Remove no.spam for email

On Sun, 3 Jan 2016 08:21:42 -0400, Leon Fisk
wrote:

On Sat, 02 Jan 2016 15:53:32 -0500
Ed Huntress wrote:

snip
I vaguely remember the area. I lived in Lansing, my girlfriend lived
in Greenville, and we often drove out I-96 to Grand Haven. I remember
liking it a lot.

Forgot to mention, point out this house for sale in the Grand Haven area
yesterday.

http://www.mlive.com/business/west-m..._built_by.html

Just in case you were thinking about moving in this direction. It would
make a nice starter place for you and the wife ;-)

Good grief. All that to house his bible collection. g

It is a beautiful house. The caretaker's cottage is probably twice the
size of mine.

--
Ed Huntress

On Sun, 03 Jan 2016 08:28:36 -0500
Ed Huntress wrote:

On Sun, 3 Jan 2016 08:21:42 -0400, Leon Fisk
wrote:

On Sat, 02 Jan 2016 15:53:32 -0500
Ed Huntress wrote:

snip
[...]

Forgot to mention, point out this house for sale in the Grand Haven area
yesterday.

http://www.mlive.com/business/west-m..._built_by.html

Just in case you were thinking about moving in this direction. It would
make a nice starter place for you and the wife ;-)

Good grief. All that to house his bible collection. g

I can't relate to that stuff at all... but in skimming the article I
noted they tore down the $7.5m house in 2004:

"Van Kampen's $7.5 million home on the property was demolished in 2004
after it failed to sell in the wake of his death in 1999..."

It is a beautiful house. The caretaker's cottage is probably twice the
size of mine.

As mentioned in another thread you got to watch out for those fish sign
people

--
Leon Fisk
Grand Rapids MI/Zone 5b
Remove no.spam for email

On Sat, 02 Jan 2016 21:17:43 -0600, Ignoramus2941
wrote:

On 2016-01-03, Steve W. wrote:
Ignoramus18273 wrote:
On 2016-01-02, Steve W. wrote:
Ignoramus18273 wrote:
On 2016-01-01, Steve W. wrote:
That in an Ole Hickory CTO. Can be used as a wood smoker, oven or
combination to give the meat some smoke then fire the oven to finish
cooking the meat.

Top dial is temperature, next down is the oven temp control and the
bottom is a timer control.
Right.

Price - about $4000.00 in that condition...

Oh it will do 36 whole chickens, or 16 small turkeys, or 12 brisket at a
time....

(Local place uses one and I've tended it a few times)

OK, I never smoke that much, something like 20 lbs at once (then I
freeze it). Would that be a problem?

i
Not a problem to run a small batch. Just that they are a large unit.
Did you get the wood basket for the firebox? If not they are not hard to
make or buy a replacement.
Wood wise 4-5 pounds of DRY seasoned wood will run 7-8 hours.


Great. I have a wood basket, yes. I find that 5-6 hours of smoke is
all that is needed, with the total hours of heat working great at 12
hours, for brisket.

i

That unit will handle that just fine. Toss some chunks in the basket,
slide it into the middle of the firebox and fire it up. Then prep your
meat as it warms up. That way you are smoking ASAP and you don't get the
taste of the initial fire. That upper switch shuts the burner and fan
down when you open the top. They are a great unit. You will want to
clean it real well, then fire just the gas to dry it out.

OK, great to know. I will indeed dry it out. I already started
cleaning it.

You can find these in a lot of places, they are also popular with the
competition folks. Bolt it to a trailer with a propane tank and a wood
box and you're set to go.


Wait a minute, this is a natural gas unit? It need to be converted to
propane somehow, cannot just be hooked up?

The difference is the size of the gas jets, Ig. Natural gas is under
much less pressure, hence a larger jet. I had to rejet a nat gas to
propane when I lived in Vista in the '70s. That old beastie will be
in my heart forever. Huge chrome griddle, 4 burners (one thermostatic)
separate broiler with infinitely adjustable height, one oven. Just
like this: http://www.savonappliance.com/images/forsale/om10.jpg

Anyway, jets are cheap ($5-ish), available, and easy to replace. They
screw on/off.

--

You can't use up creativity. The more you use, the more you have.
--Oscar Wilde

On Sun, 03 Jan 2016 07:42:31 -0800, Larry Jaques
wrote:

On Sat, 02 Jan 2016 21:17:43 -0600, Ignoramus2941
wrote:
Wait a minute, this is a natural gas unit? It need to be converted to
propane somehow, cannot just be hooked up?

The difference is the size of the gas jets, Ig. Natural gas is under
much less pressure, hence a larger jet. I had to rejet a nat gas to
propane when I lived in Vista in the '70s. That old beastie will be
in my heart forever. Huge chrome griddle, 4 burners (one thermostatic)
separate broiler with infinitely adjustable height, one oven. Just
like this: http://www.savonappliance.com/images/forsale/om10.jpg

Anyway, jets are cheap ($5-ish), available, and easy to replace. They
screw on/off.

I forgot to tell you to save the jets. You never know when you might
want them to revert to propane.

--

You can't use up creativity. The more you use, the more you have.
--Oscar Wilde

On Sun, 3 Jan 2016 10:59:59 -0500, BQ340 wrote:

On 1/3/2016 10:42 AM, Larry Jaques wrote:

The difference is the size of the gas jets, Ig. Natural gas is under
much less pressure, hence a larger jet. I had to rejet a nat gas to
propane when I lived in Vista in the '70s. That old beastie will be
in my heart forever. Huge chrome griddle, 4 burners (one thermostatic)
separate broiler with infinitely adjustable height, one oven. Just
like this: http://www.savonappliance.com/images/forsale/om10.jpg

Anyway, jets are cheap ($5-ish), available, and easy to replace. They
screw on/off.

--

You can't use up creativity. The more you use, the more you have.
--Oscar Wilde


Usually need a new regulator too.

MikeB
Here in Canada it is almost impossible to buy conversion kits to
convert anything from Propane to NG, or vise versa.
Appliance manufacturers are not alowed to sell retrofit kits - you
have to buy the appliance set up for the gas you want to use. Makes it
stupid expensive to switch a home from propane to NG when the pipeline
gets installed down your road.

Larry Jaques wrote:
On Sat, 02 Jan 2016 21:17:43 -0600, Ignoramus2941
wrote:

On 2016-01-03, Steve W. wrote:
Ignoramus18273 wrote:
On 2016-01-02, Steve W. wrote:
Ignoramus18273 wrote:
On 2016-01-01, Steve W. wrote:
That in an Ole Hickory CTO. Can be used as a wood smoker, oven or
combination to give the meat some smoke then fire the oven to finish
cooking the meat.

Top dial is temperature, next down is the oven temp control and the
bottom is a timer control.
Right.

Price - about $4000.00 in that condition...

Oh it will do 36 whole chickens, or 16 small turkeys, or 12 brisket at a
time....

(Local place uses one and I've tended it a few times)

OK, I never smoke that much, something like 20 lbs at once (then I
freeze it). Would that be a problem?

i
Not a problem to run a small batch. Just that they are a large unit.
Did you get the wood basket for the firebox? If not they are not hard to
make or buy a replacement.
Wood wise 4-5 pounds of DRY seasoned wood will run 7-8 hours.

Great. I have a wood basket, yes. I find that 5-6 hours of smoke is
all that is needed, with the total hours of heat working great at 12
hours, for brisket.

i
That unit will handle that just fine. Toss some chunks in the basket,
slide it into the middle of the firebox and fire it up. Then prep your
meat as it warms up. That way you are smoking ASAP and you don't get the
taste of the initial fire. That upper switch shuts the burner and fan
down when you open the top. They are a great unit. You will want to
clean it real well, then fire just the gas to dry it out.
OK, great to know. I will indeed dry it out. I already started
cleaning it.

You can find these in a lot of places, they are also popular with the
competition folks. Bolt it to a trailer with a propane tank and a wood
box and you're set to go.

Wait a minute, this is a natural gas unit? It need to be converted to
propane somehow, cannot just be hooked up?

The difference is the size of the gas jets, Ig. Natural gas is under
much less pressure, hence a larger jet. I had to rejet a nat gas to
propane when I lived in Vista in the '70s. That old beastie will be
in my heart forever. Huge chrome griddle, 4 burners (one thermostatic)
separate broiler with infinitely adjustable height, one oven. Just
like this: http://www.savonappliance.com/images/forsale/om10.jpg

Anyway, jets are cheap ($5-ish), available, and easy to replace. They
screw on/off.

--

I think he has a natural gas rig but the plate will say for sure. Ole
Hickory makes them both ways.
Around my area NG is limited to the bigger towns, once you get away from
there propane is king. The one I have run is propane but as long as
it's set up right the fuel source doesn't matter much.

--
Steve W.

I hooked up the Ole Hickory CTO meat smoker to natural gas and
electric, in my shop.

It did seem to work, for the most part, and it was quite uncomplicated
in its operation.

However, the heat thermostat seemed to not work properly, as it was
only adjusting above 255 degrees and supposed to produce 225 degrees
or even less.

I think that I will buy a new thermostat switch for it.

Also the wood chip box is almost completely rusted away and I need to
make a new one.

It does, however, work on a basic level and it does turn off at about
260 degrees, which is what it maintains. I will try to see how I can
regulate the heat for lower temp settings.

i

Ignoramus22892 wrote:
I hooked up the Ole Hickory CTO meat smoker to natural gas and
electric, in my shop.

It did seem to work, for the most part, and it was quite uncomplicated
in its operation.

However, the heat thermostat seemed to not work properly, as it was
only adjusting above 255 degrees and supposed to produce 225 degrees
or even less.

I think that I will buy a new thermostat switch for it.

Also the wood chip box is almost completely rusted away and I need to
make a new one.

It does, however, work on a basic level and it does turn off at about
260 degrees, which is what it maintains. I will try to see how I can
regulate the heat for lower temp settings.

i

Thermostat should go down to 100 and up to 300/325 or so if I remember
right.
There is a safety on them that should cut the burner at something like
350/375

You do realize the second you start smoking meat in the shop that drool
is corrosive... :-)

Ever try smoking cheese at home? Works real nice and you can alter the
flavor of the cheese to match other items.

I've done pork, beef, cheese, salmon, venison, turkey, shrimp, and tons
of jerky.


--
Steve W.

On 2016-01-09, Steve W. wrote:
Ignoramus22892 wrote:
I hooked up the Ole Hickory CTO meat smoker to natural gas and
electric, in my shop.

It did seem to work, for the most part, and it was quite uncomplicated
in its operation.

However, the heat thermostat seemed to not work properly, as it was
only adjusting above 255 degrees and supposed to produce 225 degrees
or even less.

I think that I will buy a new thermostat switch for it.

Also the wood chip box is almost completely rusted away and I need to
make a new one.

It does, however, work on a basic level and it does turn off at about
260 degrees, which is what it maintains. I will try to see how I can
regulate the heat for lower temp settings.

i

Thermostat should go down to 100 and up to 300/325 or so if I remember
right.
There is a safety on them that should cut the burner at something like
350/375

You do realize the second you start smoking meat in the shop that drool
is corrosive... :-)

Ever try smoking cheese at home? Works real nice and you can alter the
flavor of the cheese to match other items.

I've done pork, beef, cheese, salmon, venison, turkey, shrimp, and tons
of jerky.



I will start with Brisket and chicken. I will also buy a new
thermostat. Thanks a lot.

i

On Sat, 09 Jan 2016 11:34:17 -0600, Ignoramus27320
wrote:

On 2016-01-09, Steve W. wrote:
Ignoramus22892 wrote:
I hooked up the Ole Hickory CTO meat smoker to natural gas and
electric, in my shop.

It did seem to work, for the most part, and it was quite uncomplicated
in its operation.

However, the heat thermostat seemed to not work properly, as it was
only adjusting above 255 degrees and supposed to produce 225 degrees
or even less.

I think that I will buy a new thermostat switch for it.

Also the wood chip box is almost completely rusted away and I need to
make a new one.

It does, however, work on a basic level and it does turn off at about
260 degrees, which is what it maintains. I will try to see how I can
regulate the heat for lower temp settings.

i

Thermostat should go down to 100 and up to 300/325 or so if I remember
right.
There is a safety on them that should cut the burner at something like
350/375

You do realize the second you start smoking meat in the shop that drool
is corrosive... :-)

Ever try smoking cheese at home? Works real nice and you can alter the
flavor of the cheese to match other items.

I've done pork, beef, cheese, salmon, venison, turkey, shrimp, and tons
of jerky.



I will start with Brisket and chicken. I will also buy a new
thermostat. Thanks a lot.

i

Don't forget 'possum. It's an underappreciated suburban resource. d8-)

--
Ed Huntress

On Wed, 30 Dec 2015 19:17:50 -0600, Ignoramus24626
wrote:


I did consider this very deeply.

I very strongly believe in high resolution and quality of video and
images. 320 pixel videos make me cringe.

I agree but there's a right way and a wrong way to achieve your goals.
Yours - making everyone suffer through long downloads - is the wrong
way.

The right way is to downsample to say, 800 X 600 pix and put that up
as a thumbnail. When the user wants to see more, he clicks on the
thumbnail and gets the full res photo. The free program Irfanview
will do everything you want and do it quickly.

For videos, edit them to the size you like and then submit to your
private youtube channel. Youtube has the best codecs ever and can
achieve higher compression than anything I've tried.

If you don't want to embed a youtube video in your web page, simply
use a firefox plugin such as UnPlug to download the mpeg file at the
resolution of your choice.

viola! You have the resolution and detail that you want and the
user-friendly website that viewers want. After all, that IS the
purpose of putting up a website - getting viewers - instead of having
them click off in disgust at the load times.

John


I feel that on most websites with pictures, the pictures are way too
small to be useful. They are economizing on bytes that cost next
to nothing, at the expense of clarity and ability to zoom in.


Two hours later I was done.

That's a great Christmas bonus you got for yourself.


What that stuff in the above picture, is a new Scotsman ice bag
cabinet, as well as a used "Ole Hickory" natural gas meat smoker. I
kept asking the Russian Santa, called Ded Moroz, for something like
that smoker, for years. Ded Moroz brings presents for the New Year,
so, I think, he finally heard me and got me this on Dec 30.

Way cool. Did you spend money on wages to help pick it up, or was it
solely your job? I'd consider that money well spent, either way.
What's the new Scotsman going to net you on eBay (or wherever)?
JES Restaurant Supply has 'em for $8,653.84 Bwahahahaha! Merry
Christmas!

I think that Scotsman sells for $3,200 brand new. I will probably get
1.5k for it.

i
John DeArmond
http://www.neon-john.com
http://www.fluxeon.com
Tellico Plains, Occupied TN
See website for email address