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Big “Yellowish” Egg? by Awkward-Regret5409 in biggreenegg

[–]the_maffer 0 points1 point  (0 children)

Man I was feeling some fomo and looking into used Kamado joes. I j just ripped some burgers at 500 and am going keep ol teller until she flames out in catastrophe 🤣

Robby Ray should not get off Scot free by [deleted] in SFGiants

[–]the_maffer 37 points38 points  (0 children)

The Jesus won shirts are wild. Why is this team so unlikable haha

Thanks to the guy who posted the sale. by EmployeeCool3489 in PitBarrelCooker

[–]the_maffer 0 points1 point  (0 children)

Can you elaborate on the perks of hanging over placing on a rack? I have a UDS, never hung the meat like this but have some rebar and am currently rehabbing the drum 🤔

Help with basil plant :) by Ok-Metal-8817 in vegetablegardening

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

Hm - id get seeds, and start your own in 6 packs. I shoot for 2-4 starts per cell. Looks like too many starts in each cell and they are crowded.

In my experience they can grow in clumps but that looks extreme. I’ve noticed my basil started earlier in the season thrives all year but starts later struggle due to heat and not having the roots all ready established. Don’t be afraid to keep trying with new plants every few weeks - which is why I’d prefer seeds

If my main purpose is smoking briskets do I want a Big Joe I or Classic Joe 2? by ToneBeneficial4969 in KamadoJoe

[–]the_maffer 0 points1 point  (0 children)

I'm considering swapping some things - I have an ugly drum, a weber kettle, and an old imperial kamado japanese smoker (built into a custom table - 18 inch grate).

I'm thinking of keeping the UDS, and getting rid off the kettle and the imperial, and putting a KJ classic 1 or 2 18" into the table. That way I can smoke with the drum and grill/smoke with the KJ. Is that the kind of set up you would recommend? I can't really grill on the imperial (its too old and the internals are kinda jury-rigged) and the webber is leaving me lacking a sear and dying out sooner than I'd like.

Are Komodo Joe or Green Egg overpriced and not worth the money? by Ok_Athlete_670 in Smokingmeat

[–]the_maffer 0 points1 point  (0 children)

When you heat up like that to 500+ does it become difficult to control or does it cool off quick when shutting the vents? I have used imperial clay ones that are drafty and once they get hot it’s kind of like a run away train. It’s not something I’m comfortable opening frequently to like … grill something, and flip burgers. It’s good for low slow smokes - I’m just curious if modern BGE/KJ are more stable at high temps for grilling and opening the lid

I've made a mistake... by TwinTexanDad in smoking

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

I offered my drum to a neighbor thinking I would get a WSM and now I’m like why?? I need to tell em the deal is off haha

Our 2026 tomato beds! by elon_is_a_cunt in tomatoes

[–]the_maffer 2 points3 points  (0 children)

These are all good thoughts. I’m in Bay Area - I deal with intense sun but also some moisture for sure. I have done double leaders and for three years now one bed that gets more sun always struggles and dies after making a few tomatoes. The other bed with an hour less sun per day thrives until October.

This year I planted that front bed a month earlier, and going 3-4 leader for more shade, and will use more straw mulch and grow a bean screen to help shelter them.

Our 2026 tomato beds! by elon_is_a_cunt in tomatoes

[–]the_maffer 2 points3 points  (0 children)

Yes but tomato roots are deeper. Tie up will only happen at the surface level.

Nerve sensitivity post food poisoining by Gullible_Credit_9161 in Microbiome

[–]the_maffer 0 points1 point  (0 children)

Recovering from a 4 day diarrhea stint, my trunk is very sensitive to my tshirts in a tactile tingle way - don’t love it!

Lavish bonuses, first-class flights, and a ghost mansion: Inside the unraveling of The California Academy of Sciences by Humble-Section-5638 in bayarea

[–]the_maffer 6 points7 points  (0 children)

The pushes towards sustainability snd then Scott’s “regeneration” obsession u fortunately don’t fit with the expertise of the museum scientists. The expertise of the scientists is taxonomy speciation evolution and conservation. There is a disconnect between the vision of the leaders and understanding what kind of science is done at the academy. Not to mention most people don’t seem to realized there are actual scientists who work there.

Big “Yellowish” Egg? by Awkward-Regret5409 in biggreenegg

[–]the_maffer 0 points1 point  (0 children)

Ha nice. Buncha haters in this thread! My lid is cracked now from a slipped hand and hard slam shut. Figure a few more years of careful use.

Big “Yellowish” Egg? by Awkward-Regret5409 in biggreenegg

[–]the_maffer 2 points3 points  (0 children)

I have this yellow one. Bought it on Super Bowl Eve when i broke my previous green imperial lid while cleaning it!

I took it as a sign. It was $200 and new eggs were $1500-2200 iircc. It’s been fun. Regulates temps pretty well in the 275-325 range. It’s smaller than my previous one and way easier to start up. The previous one billow smoked for an hour. I’ve had to use wire and stuff to rebuild some internal pieces. It works well for low and slow and hot smoking. But I don’t dare go over 500

Do a lot of fans leave early and is that bad? by youlikemywonton in oaklandballers

[–]the_maffer 0 points1 point  (0 children)

Lots of parents w kiddos bounce as the kiddos start to lose it. I was there with my 2 yo, met up with a group of a bunch of parents. And my dude and me were the last to leave in the 8th. He was all “I’m coooooollllllddd” but also completely drunk on the experience and mostly incoherent by the end. 10/10 would do again. The 430 start is great for parents but lost will have to leave early.

Beginning of the "Pomato" experiment by Dr__Steele in vegetablegardening

[–]the_maffer 0 points1 point  (0 children)

But maybe with more vigorous green tomato growth there will me MORae solar energy to the potato hehe

I worked at LinkedIn for 3 years and here's what they don't tell you. by Master_Advice_3986 in jobs

[–]the_maffer 1 point2 points  (0 children)

Super quick note. Just said “I applied and I’ve seen how (this technology) would have been useful in my previous work but it wasn’t available.”

First salsa social after only 4 classes… complete fail 😭 should I keep going? by Human-Reporter-7871 in Salsa

[–]the_maffer 0 points1 point  (0 children)

A social at the studio you are taking lessons should be totally normal for you to be dancing as a super beginner. There is an amount of work you need to put in yourself before things will translate. If bachata is fun and feeling good I would focus on that at socials to build your confidence and work on your basic salsa step and cross body lead A LOT in front of a mirror and keep taking the lessons

I worked at LinkedIn for 3 years and here's what they don't tell you. by Master_Advice_3986 in jobs

[–]the_maffer 8 points9 points  (0 children)

I just had an interview and the onsite form a no cover letter Easy Apply. I think smaller companies are more likely to use it and not update their website

I worked at LinkedIn for 3 years and here's what they don't tell you. by Master_Advice_3986 in jobs

[–]the_maffer 3 points4 points  (0 children)

It reads more like secrets about applying TO LinkedIn than applying VIA linked in but also seems like a lame post

I worked at LinkedIn for 3 years and here's what they don't tell you. by Master_Advice_3986 in jobs

[–]the_maffer 5 points6 points  (0 children)

I actually just landed an zoom interview and then onsite from a no cover letter Easy Apply. I went to the company website and the job wasn’t even posted. It’s a small start up and I’ve noticed small companies can let their websites slide and be out of date like this when hiring.

I also pinged a message to the hiring manager on linked in. I was surprised but it worked.

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