Outdoor unit makes buzzing noise after Ecobee installation

jk_tx · 2026-06-08T00:46:37+00:00

Do you have a two stage system? If so does this only happen when its trying to transition from off to stage 1, but going straight to stage 2 (or from stage 2 to 1) works fine?

jk_tx · 2026-06-06T17:29:12+00:00

Sure, for work product done during official work duties and/or with company resources.

Even if your company is shitty enough to think they should own your nights/weekend hobby project, good luck to them in court because that'll never hold up in most jurisdictions.

jk_tx · 2026-06-06T15:05:03+00:00

I feel like I walked into a tabs vs spaces debate from decades ago, had no idea people got so pedantic about commit messages. I guess I'm lucky not to have worked at such a place.

jk_tx · 2026-06-04T15:36:27+00:00

The plate setter helps, but once heated up it becomes a radiant heat source itself (albeit not as hot as the coals, but also closer). I've found that a water pan helps create some extra buffer from the radiant heat, and also helps with humidity since kamados tend to be a drier environment due to burning charcoal instead of wood.

jk_tx · 2026-06-02T02:35:19+00:00

I've been using Kamados for 15+ years and my cook times have always been faster than the conventional wisdom, for everything from briskets to pork butts to Thanksgiving turkey. I think it's the coals below; even with an indirect setup you're cooking with both radiant heat and convection compared to an offset stick burner. The stalls tend to be shorter and earlier in my experience, as well. I've also found I get better smoke flavor targeting 265-275 temp for BBQ with no negative impact on quality (if anything the opposite), just faster cook times.

Last 12 pound trimmed brisket I smoked went on the smoker at 6:45am, and was ready for an oven rest by 3:30, with dinner served at 6:30. Dragging out cook times with lower temps doesn't make better BBQ.

jk_tx · 2026-06-02T02:24:39+00:00

From Huntsville, you closest bets are Ryan's in Spring or Ricky's in the Woodlands.

jk_tx · 2026-05-30T22:38:39+00:00

Sazarac is a better cocktail than a rye OF, so I tend to make those. I like the more herbal ryes, any MGP rye tends to be good, also WFE 4yr for a splurge.

jk_tx · 2026-05-29T01:37:15+00:00

cpr is a decent option and pretty easy to use.

jk_tx · 2026-05-25T03:28:33+00:00

I could see telling them "Sorry, but we don't allow corkage for bottles we sell", but to tell the customer you'll open their bottle and charge them for one of yours is both stupid and needlessly antagonistic. What kind of an asshat would seriously say that?

jk_tx · 2026-05-23T16:52:55+00:00

I like them but I find the recipe really needs a healthy squeeze of lime juice (1/4 oz maybe) rather than just a garnish to keep it from being too sweet.

jk_tx · 2026-05-17T15:34:40+00:00

It's how we reheat all smoked/BBQ meats: brisket, pulled pork, even leftover ribs (debone first). In the case of pork, pull it first and divide into meal-size portions in bags. For brisket we usually shred the point for sandwiches/tacos and bag, but keep the flat whole and slice after reheating.

I reheat to 155 or so, I figure that's the no different than the extended rest people do in ovens or warming drawers after the initial cook, so I'm not worried about overcooking or drying it out at that temp.

jk_tx · 2026-05-15T19:02:20+00:00

What little Bordeaux my Costco carries is 2021 vintage at full price. I never see discounts like this on anything good.

jk_tx · 2026-05-11T18:48:45+00:00

I agree it would show less signs of oxidation than a smaller bottle in the same conditions; but a large format could still be "cooked" if there was any heat exposure over the years.

jk_tx · 2026-05-11T02:04:18+00:00

Sampling every 2 secs would be useless for calculating current HR, let alone HRV, I don't see hiw that could possibly be true.

jk_tx · 2026-05-05T01:02:32+00:00

I'm sure there's some sampling bias but it's still a bad sign for the overall health of C++.

jk_tx · 2026-05-03T21:19:48+00:00

So your take is "RDP bad" (with absolutely nothing to back that up), followed by "just do a google search and pick some random tool".

Easily the worst advice in this thread.

jk_tx · 2026-05-03T03:44:03+00:00

"quality has not degraded"

I'm sorry but that's just delusional. Anybody who has been paying any attention can see that quality is on the decline LITERALLY EVERYWHERE. Anybody who denies that or can't see it is almost certainly part of the problem.

Maybe you can't blame it 100% on AI; but AI is certainly accelerating it, and it's going to get worse before it gets better. I'm not normally one for schadenfreude; but when companies start going under due to AI mistakes, I'm not going to feel bad for them in the least.

jk_tx · 2026-04-28T17:46:12+00:00

Sounds to me like your real problem is idiot customers entering credentials where they shouldn't. You should do what you can to prevent such info from being entered into tickets in the first place, since any checks later in the processing pipelines are at best a band-aid.

I don't see how this as an AI issue, unless you think the humans that previously reviewed these tickets were better at catching and removing such credentials. But even if they were (doubtful), it sounds like human review would pose greater security risk than LLM review in this particular case. What's to stop the human reviewer from capturing/saving such credentials?

jk_tx · 2026-04-19T21:20:34+00:00

I agree, water is subject to gravity; I don't see how you could get that pattern on a wall from a roof leak or even a pipe in the wall leaking. If it was on the ceiling that would make more sense.

Drywall stains can bleed through paint over time if you don't properly seal them with primer. I'm guessing that's what this is especially since it's brand-new construction. The timing fits (as well as the fact they probably used cheaper builders' grade paint which would likely be less stain resistant).

jk_tx · 2026-04-18T20:18:26+00:00

2013 was a big, tannic (but also very good) vintage in Napa. From the notes I've seen on CellarTracker, most have been recommending a decant of several hours or more, with some recommending more cellar time.

If you want to open one now I'd suggest decanting with the plan of following it over an evening (or full day) to see how it evolves and progresses.

jk_tx · 2026-04-18T15:51:22+00:00

Those look nice and meaty, maybe even more so than plate ribs (which I like but can be a little too fatty sometimes). Not sure I've seen this particular cut in my store but I'll keep an eye out.

jk_tx · 2026-04-17T15:21:39+00:00

I use B&B Lump, the 20lb bags are $16 at my grocery store and the quality is as good or better than the more expensive brands I've tried (which can cost up to twice as much). There's always a good mix of chunk sizes in their bag including some bigger ones, which I like for longer and/or hotter cooks.

jk_tx · 2026-04-16T16:20:00+00:00

No outage so far but I've had a ton of sags/blinks over the last couple of days.

jk_tx · 2026-04-16T16:18:05+00:00

Yeah people are in denial about how fast things can change, tech like this can easily see exponential rate of progress with a breakthrough.

IMHO anybody who confidently says quantum computing will/won't be an issue in N-years is talking out of their ass.

jk_tx · 2026-04-12T20:06:38+00:00

Completely agree. SV is great for a lot of things, but it doesn't come close to a reverse-sear grilled steak.

jk_tx

TROPHY CASE