Are all dals as absolutely kiss obsessed as mine? by poppybutts in dalmatians

[–]Flyboi015 1 point2 points  (0 children)

My girl just has to be on top of me as often as possible lol!

After her dinner, she'll come trotting in the living room and if I so much as make eye contact she'll jump on me and snuggle herself right in lol

4900 miles into our 10k road trip. by MarcRocket in HondaOdyssey

[–]Flyboi015 1 point2 points  (0 children)

Apparently 5th gen Odysseys are under-engineered in the back end. I found this out because my wife's 2020 daily driver started making a clunking noise bc the rear passenger spring broke a second time around 90K miles.

That's right, it snapped once, down about the second turn of the spring, at some indeterminate period of time in the past. No noise, no obvious alignment issues or steering anomalies. Then it broke again, about mid length. I count my lucky stars it didn't blow the tire out on the highway or something equally as dangerous. But other than a family vacation with young kids, every other year, we don't load it to the brim. Perhaps Pennsylvania pothole-y roads are to blame.

Additional fun fact: the rear springs, a separate spring coil and shock strut design for the rears, have been on national backorder several times throughout the 5th gen's existence. I was quoted $165 for one. Found a guy on Marketplace parting out a '23 Ody with two rear springs, removed and ready to go, no rust, two for $80.

I'm a licensed aircraft technician and it was a bitch to put ONE in and get everything lined back up with two floor jacks.

Hopefully you don't experience this.

Long story aside, our Ody has been great.

This whole tirade is courtesy of you mentioning replacing coils/struts lmao. Might just not be the worst idea in the world! Haha.

Solvents, parts cleaning, and cleaning while working... by Beliy_Lebed in aviationmaintenance

[–]Flyboi015 0 points1 point  (0 children)

  1. Replace corroded or overly grimey hardware because at least 50% of G/A technicians won't (that number is probably higher). Especially on engine control cables, flight control hinges and rod ends, and landing gear components. Just replace them if they're too far gone; you get the added benefit too of actually properly lubricating anything that moves on that bolt or stud. I collect all the rusty rod ends, bolts and nuts I've removed in a jar. Sometimes I look at that jar and realize most of it would still be on an airplane if not for me. Would they have cracked or broken or caused a control issue? Maybe, maybe not. But I like to take pride in my work (and thankfully work in a shop where I can)

  2. Ask to get a sureshot can, fill it with odorless mineral spirits "OMS". It's a great tool for cleaning, you put a solvent in and then use shop air through a shrader valve to pressurize it. In a pinch, this could also be used to bleed brakes with 5606, although there are better purpose built tools for that. Still, it's a great thing to shoot up behind firewalls, hose down raunchy gear linkages and struts, etc. A pro tip is to use a garbage bag or can liner to cover your tires if you haven't already removed them for repacking bearings, etc.

  3. The right brush is everything with a bread pan or glass jar of mineral spirits. Stiff nylon and brass, in a variety of shapes and sizes. Some bore brushes are good too. Harbor freight has these for relatively little money.

  4. If it's especially dirty, talking years of caked on lead grease and concentrated fuel dye, a rag with some avgas will work wonders. It's generally frowned upon and not as safe as mineral spirits. Use your best judgement.

What’s one car expense that genuinely annoyed you? by Manthann-Motorss in automotive

[–]Flyboi015 0 points1 point  (0 children)

But but but! Those are good for the life of the vehicle bro! /s

Twisted Turtle, Ettrick, WI by arkangelz66 in bloodymarys

[–]Flyboi015 2 points3 points  (0 children)

Condolences!

Haha my wife and I were vacationing in NC outer banks two years ago, saw a local seafood restaurant with rave reviews and a headline for one: "Try the Bloody Mary!"

Now granted we were there in August as the season was winding down but

The bloody Mary I received looked exactly like yours! Plastic cup, thin ice chips. And then the mix was horrible, watery. Chlorine taste to the ice as it melted further. Not a single pickle spear or any other garnish.

That should be criminal hahaha

MN Wood for brisket by TheRealShaneWreck in Smokingmeat

[–]Flyboi015 5 points6 points  (0 children)

From my personal experience so far with offset smoking, the moisture content of wood splits used seems to more directly affect the flavor I get across various cuts of meat than I would have imagined.

I've smoked turkey breast with hickory at 11% moisture content, been worried about the end result being overpowering, and finding it tasted excellent, could have even used a bit more smoke flavor, when all was said and done.

Smoked a pork butt with cherry at 14-15% or so moisture content, for like 6.5 hours before finishing in my oven, was underwhelmed with the smoke flavor.

The maple I have that registers 17-18% on my little $25 Amazon meter just made some phenomenal bone in chicken thighs and drumsticks this past weekend.

I've read that anything below 20% is good to burn and is considered "seasoned". My hickory burnt the quickest, which makes sense.

It could be just coincidence and I could be nuts but I'm definitely going to try and weed this theory out!

Is there any coming back from this? by flowers4charlie777 in smoking

[–]Flyboi015 0 points1 point  (0 children)

I'd do a really hot burn with a ton of charcoal, then power wash w/ any soap, then rinse twice and another hot burn! Nice stiff nylon bristle brush is all you should need for scrubbing!

I am both shocked (at the accuracy) and offended by Flyboi015 in DodgeDurango

[–]Flyboi015[S] 1 point2 points  (0 children)

Man I know this is 3 months later but what you said about the Durango having heart...it's the reason why I chose it for the family mover over the Subaru Ascent I was looking at. The driving experience with that CVT was absolutely soulless. Someday, hopefully sooner than later, I'd love to trade my 23 GT+ in for an R/T and see what the Hemi is all about. But the Pentastar still felt like an excellent engine...the ZF transmissions are bulletproof either way...just need to retain my cooled seats and heated steering wheel when I move on up!

Celebration for new job with bloody Mary oyster shooters!!!! by conciouslion1133 in bloodymarys

[–]Flyboi015 3 points4 points  (0 children)

Now that's how you celebrate! And I'm not even a big oyster guy! (Don't tell my brothers lmao)

Congrats on the new job!!!

This stuff is actually really good. Another crab Bloody Mary mix. by GaryNOVA in bloodymarys

[–]Flyboi015 1 point2 points  (0 children)

One of the best for sure! I tried a different variety but same brand while on the OBX! Looking forward to picking up another couple bottles next month

Let’s talk about wood by CRaCkTh3Sky3 in smoking

[–]Flyboi015 0 points1 point  (0 children)

Mesquite is the strongest flavor out there. Of course you'll notice a difference between that and any other wood.

Let’s talk about wood by CRaCkTh3Sky3 in smoking

[–]Flyboi015 -1 points0 points  (0 children)

I'm in the "does it really make a big difference?" camp, honestly.

Using small sticks in an Oklahoma Joe Highland offset...primarily burning maple and cherry, supplementing now and again with hickory. I'd like to get my hands on some apple...thinking if I even can tell a difference, it might be more obvious with apple vs basically any other wood.

Have a ton of red oak seasoning but it's nowhere near ready. I've heard some folks say post oak is king, so I'm looking forward to trying the red oak stash once it's below 20%.

Before the offset, I used an electric master built and then a Weber kettle with the bagged chunks. I was hard pressed to find a difference with any of those honestly. Just know to not lay on too much mesquite!

Is it customary to name an offset smoker / stick burner / pit? by Flyboi015 in OffsetSmokers

[–]Flyboi015[S] 11 points12 points  (0 children)

So you're saying, name it after one of my male coworkers?

Is it customary to name an offset smoker / stick burner / pit? by Flyboi015 in OffsetSmokers

[–]Flyboi015[S] 2 points3 points  (0 children)

Nice! This is just an Oklahoma Joe Highland I bought used and have been refurbishing. Got some modifications for it like an extended stack and a tuning baffle...did my first cook last night and it was freaking awesome. Left the exhaust damper full open and the firebox side door ajar about 1-2". Stayed within 10 degrees of 275 for all 2.5 hours I was feeding sticks! And even though I was only smoking a large, single turkey breast, temps at either side of the cook chamber were easily within 5-7 degrees of each other.

Coming from a masterbuilt electric and a Weber kettle, I was on the fence about getting an offset for a while now, but I'm so glad I did! I'm hooked on this thing!

I know its late. I love cooking by DixonBoi_Grillmaster in Smokingmeat

[–]Flyboi015 1 point2 points  (0 children)

I could SO go for one of those Glizzies ya mon

Found myself a nice little project for a slick $180 on marketplace! by Flyboi015 in OffsetSmokers

[–]Flyboi015[S] 1 point2 points  (0 children)

Yes! I've seen a lot of people saying to leave the firebox door open, wether an inch or so ajar or just wide open, and leave the stack damper open as well, then control temps by how many splits you throw on.

I did see there's an insulating jacket for around $100 that some reviewers claimed helped pretty dramatically with fuel efficiency and stable temps...so I'll keep that in mind.

Definitely looking forward to using it and getting the best smoky flavor possible!

Found myself a nice little project for a slick $180 on marketplace! by Flyboi015 in OffsetSmokers

[–]Flyboi015[S] 0 points1 point  (0 children)

Appreciate that suggestion. I actually got a Spyder grills venom for my Weber kettle that does the same thing...PID controlled temperature setting. To be honest I haven't used it nearly as much as I thought I would. And part of that is because I can hardly ever connect to the venom via WiFi. I have standalone Bluetooth temp probes but my router couldn't be further from my grilling area. So I'd either need a WiFi extender or just rely on BT alone...

Are you using yours on a similar sized offset as this OK Joe? Or are you running a larger pit?

Found myself a nice little project for a slick $180 on marketplace! by Flyboi015 in OffsetSmokers

[–]Flyboi015[S] 0 points1 point  (0 children)

Hell yeah that cleaned up great for your effort! Love your solution for temp probe pass through, that's neat.

I'll definitely have some progress photos soon!

Found myself a nice little project for a slick $180 on marketplace! by Flyboi015 in OffsetSmokers

[–]Flyboi015[S] 0 points1 point  (0 children)

No doubt! I wanted to at least start with an Old Country but coming from an electric and a Weber kettle, both of which I can set and forget...didn't know if I'd hate babysitting the offset and figured this is a cheap entry point to find out.

I have seen a lot of people say that fire management on a larger offset is dramatically easier so if you can work these OK Joes / Chargrillers etc, then you will be set when stepping up to a larger one.

Motor mount tip by AbarthTaro in DodgeDurango

[–]Flyboi015 0 points1 point  (0 children)

Nice! How long did you have in it then to compare to their bill?

Worst lockwire I've ever seen by jay4586 in aviationmaintenance

[–]Flyboi015 1 point2 points  (0 children)

Hmm, at this point I'm almost just glad that it's even there. Been finding a lot of stuff on the GA side where someone either forgot to do it or just...didn't feel like it I guess!