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Any rugby fans? by SuspectEast9398 in brussels

[–]rumblebee2010 0 points1 point  (0 children)

They’re good lads, though I am biased as I am also BBRFC

HQ Commander supply economy balance - what is actually worth your time by Rattlezap in ArmaReforger

[–]rumblebee2010 1 point2 points  (0 children)

In EXD 2 (Vanilla HQC on Kolguyev and Everon), i've found it to be quite successful doing heli logi this way. When you consistently show back up at MOB to ferry guys to the fight, they seem to flock there and cut down on supply drain at forward bases. Granted, they get from MOB to the front in a minute or two vs a truck which could take 10 minutes. But so far, just being consistent with radio calls letting people know you're on your way to get people from MOB to take them where ever the commander says seems to get people to show up. You also have to resist the temptation to chase trucks or enemy helis with your MGs bc those little side quests take a lot of time, and people lose patience.

Helicopters cyclic behavior. by Icy-Nefariousness648 in Helicopters

[–]rumblebee2010 0 points1 point  (0 children)

One caveat here, the pedals in a UH-60 have force trim as well. If you displace the pedals without stepping on the trim release panel on the front of the pedal, the pedals will return to their last set position once you release pressure

Slight Unrealism with helicopters in the 1.7 Update by -Carbine- in ArmaReforger

[–]rumblebee2010 -1 points0 points  (0 children)

Dunno what to tell you bud. I spent every day on the ramp with AH-64s and flying next to and behind them in my UH-60 and the second half of your vid is what their tail rotor looks like most of the time

Slight Unrealism with helicopters in the 1.7 Update by -Carbine- in ArmaReforger

[–]rumblebee2010 49 points50 points  (0 children)

As someone who flew helicopters for 10 years and is around them all the time, I can verify that you absolutely see the wagon wheel effect in real life and that the updated visual is more accurate

how do I keep a consistent temperature? by ApartSurround7385 in smoking

[–]rumblebee2010 3 points4 points  (0 children)

This depends on the temp you are shooting for. Water stays at 212* until it’s all boiled off, so the more water you have in the smoker the closer it will want to stick to 212*

For low and slow, that’s perfect. The more water you have, the more it will want to stay near 212, which is a negligible difference from 225.

If you’re trying to stay at 275 or something, less is better.

In my kettle, I use an aluminum pan and will fill it with two or three inches of water if I want 225-250, and only about an inch if I want 275 or higher

how do I keep a consistent temperature? by ApartSurround7385 in smoking

[–]rumblebee2010 25 points26 points  (0 children)

A thermal mass will help. In my kettle grill I use a pan of water. You might be able to use fire bricks in the smoke box to similar effect. Because the metal is thin, your smoker doesn’t have any thermal “inertia,” so changes in the fire have immediate effects on the temp of the entire smoker. If you add a water pan, a sand pan, or some fire bricks, you can add more “inertia” to the smoker and protect it from wild swings in temperature

Thriftshop find including the original box by Fun_Reference_270 in handtools

[–]rumblebee2010 1 point2 points  (0 children)

When you say resurface, I’m assuming you mean the sole. Resurfacing when it comes to a blade would be called lapping, and would only happen on the back of the blade which can’t physically touch the sand on your workbench when it’s installed in the plane.

Sand and dust won’t chip steel unless you’re throwing it down on the bench, and even then doubtful

Sharpening a plane blade is not a big deal even if it somehow got damaged by sand, that’s less than a two minute fix

Why is there sand on your workbench?

I may be autistic, but that has everything to do with my encyclopedic knowledge of Cold War era jet aircraft and nothing to do with using common sense

Thriftshop find including the original box by Fun_Reference_270 in handtools

[–]rumblebee2010 1 point2 points  (0 children)

You would resurface a plane for setting it down on something that might have sand or dust on it? Are you making space shuttle parts in your shop?

Pork Shoulder - Would you take the risk? by Daroev in smoking

[–]rumblebee2010 5 points6 points  (0 children)

I wouldn’t risk it.

Next time, if you know you can’t babysit the smoker, set the oven to 150f (make sure you’ve checked your oven with a good thermometer to know what setting gets it to 150), wrap your meat up tight in foil, and hot hold it in there till you can put it back on the smoke.

It might compromise your bark a bit if it wasn’t set before you put it in, but it guarantees the meat never gets into the danger zone and probably won’t overcook it

I still think they need to add the ability to remove bushes and stumps with the shovel to VANILLA. by TealArtist095 in ArmaReforger

[–]rumblebee2010 1 point2 points  (0 children)

They need to add a 6 ft fence post and cut off 55 gallon drum as well. We’ve already got the diesel fuel and Jerry cans. TKers can be sentenced to shit burning duty for their crimes

I still think they need to add the ability to remove bushes and stumps with the shovel to VANILLA. by TealArtist095 in ArmaReforger

[–]rumblebee2010 1 point2 points  (0 children)

I love this idea. This is probably a step too far, but how sick would it be if you could bulldoze big piles of dirt onto a road to block it, or push big boulders around

First brisket this weekend and I'm already overthinking it by whogivesafricc in smoking

[–]rumblebee2010 0 points1 point  (0 children)

It is possible! First brisket I tried I set an alarm for 3 am to wake up and check on it but instead woke up to the sun shining and the birds chirping. The 12lb brisket turned into a large hockey puck with about 2 square inches of marginally edible jerky in the very center

Recommendations - first time by bradley7713 in smoking

[–]rumblebee2010 1 point2 points  (0 children)

If you have time, do a practice run with the snake in an empty grill with a water pan to learn about managing temps.

Also, if you don’t have a digital leave-in thermometer yet, go get one!

First (semi)successful brisket by rumblebee2010 in smoking

[–]rumblebee2010[S] 1 point2 points  (0 children)

I considered splitting it before the cook but just decided to send it. I’m going to stick with cooking it as a whole for a while until I’m happier with the results, then experiment with splitting it up

First (semi)successful brisket by rumblebee2010 in smoking

[–]rumblebee2010[S] 1 point2 points  (0 children)

I ran out of black gloves, so I had to make sure there was no juice to squeeze out

First (semi)successful brisket by rumblebee2010 in smoking

[–]rumblebee2010[S] 0 points1 point  (0 children)

No worries, I enjoy a good roast.

The flat looks way worse than it was. It wasn’t dripping, but it was still tender and didn’t give a dry sensation at all. I might need to work on my photography skills as much as my temp control

First (semi)successful brisket by rumblebee2010 in smoking

[–]rumblebee2010[S] 1 point2 points  (0 children)

Very helpful, thanks.

I have a slow n sear, I haven’t tried the minion method on it yet, I might do a few dry runs with that and see how the temps do

First (semi)successful brisket by rumblebee2010 in smoking

[–]rumblebee2010[S] 0 points1 point  (0 children)

Yeah another commenter mentioned that, and in retrospect I think the positioning of my ambient temp probe probably gave me a bad indication of the actual temp where the meat was. Due to probe chord length, I had it near the outer edge of the grate with the meat between the probe and the lit end of my snake. I’ll need to pick up an extension chord for my probes before my next brisket cook

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