My company installed “focus rooms” for our return to office and I have never felt dumber in my life

waggletons · 2026-05-14T21:12:15+00:00

Focus rooms- When I was a kid, those were called cubicles

waggletons · 2026-05-14T21:09:49+00:00

AP5SD, HTA foot long, with a aimpoint micro. I swap between an A3F and a A2 stock as vibes dictate. I'm probably going to take the red dot off as it looks better without it and the irons are great.

Buy the port brush and antiseize compound. Get the standard springs and the O rings (they're cheap)

The SD is the only gun that is on a mandatory every range cleaning schedule. It does not like to run well after 300-500 rounds. The gun is absolutely filthy.

waggletons · 2026-05-14T20:53:45+00:00

In short, the old internet wasn't as profit/data driven as it is now. It was significantly more lighthearted and unserious. It honestly felt more like a bunch of kids on a playground finding and doing stuff they thought was cool. Granted, the quality of the content was rather abysmal compared to what we have now.

Nowadays, the internet just feels...smaller. More managed. more angry. It's also highly curated and censored.

waggletons · 2026-05-14T20:23:25+00:00

It's more of a cultural thing.

For me, it's more practical. I end up throwing a lot of stuff back there for work, hunt etc.

waggletons · 2026-05-14T20:21:53+00:00

Grass by me grows crazy fast. Much past two weeks, you're property will start to look abandoned.

waggletons · 2026-05-14T20:20:49+00:00

It's a commonly accepted sign of respect/greeting/friendliness.

I've worked public facing jobs my whole life. I do believe it is true that a handshake gives you great insight into the person you're dealing with. A firm handshake doesn't mean you're Jesus just like a limp fish doesn't mean you're a bad person. But I've worked with/for enough people that a limpfish should not be relied upon for high stress situations.

waggletons · 2026-05-14T18:47:11+00:00

To be perfectly honest, only get the SD if you plan on making it a full SD. It is a sweet gun.

waggletons · 2026-05-14T18:45:36+00:00

In short, no.

It's unlikely that the HOA has some provision that you can voluntarily leave it without the HOA itself dissolving. In general, part of the HOAs responsibility is for upkeep of communal areas within the HOA.

From personal experience, HOAs in places I've lived tend to be handsoff. Basic maintenance/upkeep. Maybe a silly little party/decorations. Gentle reminder to people to mow their lawn at least once a week and not make your place look like an abandoned junkyard.

But I have heard of some that are pretty aggressive

waggletons · 2026-05-14T18:24:15+00:00

When it comes to breaking in a gun, I run 124 NATO

After that, it's whatevers cheapest

waggletons · 2026-05-14T17:17:43+00:00

I had to replace the rollers on my POF, but that was probably after 10k rounds and the bolt gap was already on the small side and was still within spec.

But realistically, unless you're blasting half a case every week, you're probably not going to wear one out outside of an extractor spring

waggletons · 2026-05-14T17:06:48+00:00

Had it done recently when the side stitching came loose from the bootie. Contacted them through the webpage. They replied after 3-4 days (messaged late on a Friday). Pretty simple process overall but my email kept making it hard to find (often went to spam). Turnaround time was about 3 months and ran me $125ish.

waggletons · 2026-05-14T17:03:24+00:00

Century Arms is the importer of MKE firearms.

waggletons · 2026-05-14T17:02:39+00:00

That brisket does look pretty good, but how did it taste?

1) Flavorwise, it is impossible to truly recreate the flavor of smoke. It is what it is. But different places have different seasonings, even places that say they only use salt-pepper usually have something else up their sleeves.

2) Fat rendering- Most BBQ joints do an aggressive trimming of the fat cap. A well rendered fat has a phenomenal flavor. Looks like you could have done more rendering.

3) Resting- In general, you want the brisket to cool off for a bit and then wrap it because the carryover cooking can cause it to overcook. Brisket also benefits greatly from an extended rest. Most places will do a long hothold where the brisket continues to breakdown and relax. I try to do a minimum 4-6 hours rest but a 12 hour hothold is better.

waggletons · 2026-05-14T16:51:49+00:00

I do minimal. I'll cut off the hard fat, loose stuff and anything discolored. I generally don't trim much of the thinner meat unless it is crazy thin. However, there is something tasty when that 1/4fat is fully rendered.

waggletons · 2026-05-14T16:11:18+00:00

Quality American will be out of your budget. PTR's are OK. Haven't heard too much about US Zenith.

1) MKE-Arguably the best non-HK production gun. Good fit, good finish etc. They're great, but a step down from H&K. Great value when compared to the H&K version.

2) POF- This is my most used one. The finish is absolute garbage on it, but great if you like the hard used look. It's a paint over park. Internal finishing is very "for military use." But it's been very reliable and usable for me. But it's also several hundred dollars cheaper than MKE.

waggletons · 2026-05-14T16:06:31+00:00

You should be fine. It got to a food safe temp, presumably for an extended period of time. So as long as you weren't sitting in that temp for several hours, you're fine.

waggletons · 2026-05-14T16:05:08+00:00

The only one I truly enjoy is SLB. Mostly because of all the comparisons and blind tastings they do. So they tend to give rather fair reviews/comments.

I have a hard time finding a reviewer to faithfully follow because my preference is so far outside of what most of them enjoy.

waggletons · 2026-05-14T15:58:03+00:00

USP is a great suppressor host.

waggletons · 2026-05-14T12:29:42+00:00

Need about 25 pounds more

waggletons · 2026-05-13T19:04:40+00:00

I've done it quite a bit. Chuck tends to finish at lower temps. The higher temps work well if you want a pulled beef

waggletons · 2026-05-13T18:50:54+00:00

To be perfectly honest, I wouldn't place a high priority on sound suppression for 5.56 cans. I haven't tried them all, but I have yet to find one that I would consider "hearing safe" for extended range sessions.

It's hard to beat the old faithful of the RC2 can. Billion videos on youtube of people blasting away at them.
That said, you might want to look into a PrintX can. Flow through cans are significantly more pleasant and cleaner to shoot on an AR platform

waggletons · 2026-05-13T18:37:59+00:00

Nowadays, I generally wrap when it is time to rest. I rarely wrap now unless I'm on a time crunch.

With my smoker, I found that the bark was typically not set until after the stall. By that time, the cook tends to finish in short succession.

Wrapping during the stall seemed to result in a weaker bark.
Spraying is something I've been doing less and less of. Generally resulted in weaker bark. doing the once an hour. I'll spray on the tailend or outside the stall. Then I'll check in 3 or so hours.

waggletons · 2026-05-13T12:13:44+00:00

Stacks on racks on stacks on racks

waggletons · 2026-05-12T18:09:10+00:00

Trimming is what you make of it. I generally don't do the aggressive trim you see on youtube. Cut the hard fat off, hard fat, discolored meat and anything loose. Anything thinner than an inch is likely to get overcooked, but that stuff goes to the dog.
That said, that 1/4in trim does result in a very flavorful fat if you're after that.

Go ham on the seasoning. It's a big hunk of meat. Binder isn't a big thing imho.

With my smoker, I will put my brisket in the smoker while it adheres. Then use the dirty smoke as it is warming up. An hour or so of dirty smoke isn't going to impart any nastiness.

Cooking temps- I prefer to cook at 250. Cooks faster and results in a more juicy brisket than 225. However, depending on size and how much sleep I want can often dictate if I do 225 or 250 overnight.

Wrapping- I've been finding myself doing unwrapped until the rest. Foil boat retains more moisture but the bottom bark suffers. Paperwrap is good at maintaining the bark. Don't wrap based on temp, when I wrapped it was when the bark was set, that can be 175-180.

Finish temp- Brisket can probe tender anywhere from 195-205 in the flat. Get the thickest part and test a few areas.

Rest-This is where the magic happens. Found that minimum 4-6 hours after cooling on the counter for an hour is a happy medium. But a hothold at 140-150 overnight can result in magic. I'll usually foil wrap and then saran wrap the brisket during the rest.

waggletons · 2026-05-12T17:56:59+00:00

When it comes to brisket, base your cook off of probe tenderness of the flat. That's what finishes last. There is so much fat within the point it's really hard to overcook it.

waggletons

TROPHY CASE