MKader17

Drive? As I understand, the vehicle is practically the same except for the 540 has more power. I'm legitimately just looking for something that is relatively reliable and fun to drive. If it babies that's pretty awesome too.

What year is your 550? I've seen a couple of 07ish 550s for cheap. Wondering if they were problem children in that era. One had 4 owners and the other 5!

For what vehicle?

I'm not seeing why. 20% less power and not much better fuel economy in the same chassis.

I'll do some research but what's your reasonings?

only c5 I found near 10K has 200K on the ticker

Really want to find an early 2000's BMW 540i. V8 with good HP and gas mileage, seems reliable, , will baby. Pretty much a watered down M5, but I could potentially snag a decent one at $4-5K

I think that I should buy a small rwd manual car because they are going obsolete and then buy a truck when gas prices eventually hit $4

Am I the only one that thinks trucks are in a huge bubble right now that will eventually bust?

Ancho is one of the most common in my stores

No, that was actually when trying to access the RTMS. I can check to see if it is just the forum or the entire site/store

On another note, the Blose speakers at my desk are so bad, I listened to Pandora from another room through my living room BIB's because they sounded better.

So, today I autonomously controlled the speed of an 18-wheeler on a heavy duty chassis dyno. Brake and and Acceleration through a dynamic cycle (accel to 25 MPH, hold 25MPH for a while and decel) It's funny how quickly you get comfortable with a big ass vehicle rocking through the gears without your input.

FYI, this is what I see when I try to access the H0P from work.

My resume is in a much better place because of your input.

Heater meter all the way! I throw it in Tupperware with holes cut in the bottom and check via wifi

I leave the holes wide open when smoking. As the pit gets up to temp I close them down very low (a tooth pick could fit through the smallest gaps, the other gaps get slightly bigger). I usually run 10-20 percent. Last brisket I accidentally left the holes wide open on the top and the pit held 275 at zero fan. This seems counter intuitive as I type it.

I was getting all frustrated with this whole coal vs lump talk thinking you guys were making a mountain out of a simple abbreviation (natural lump coal). Then I realized I completely typed that wrong. Lol I meant half lump and half chunks of oak/hickory. I usually do a healthy amount of chips but I want to maintain a bit more smoke time to try to develop a better bark. I don't want to move away from just doing salt and pepper on the outside, but I would to develop better bark.

With the super efficiency of the BGE I'm thinking about cooking my next Brisket with half lump and half coals to impart more smoke flavor. Not sure if it will be beneficial though. Also rooting around with the idea of pulling it at the stall and then sous vide cooking at 155 for a long time.

How slow after? What is your preferred internal temp? One thing I work with is my wife came from a family that cooked every to death and was scared of food poisoning. The last salmon I cooked came off at 124 but I let sit in the oven at 170 until it hit 132.

I'm definitely going to grab an anova when they are on sale. I've made sous vide salmon for the w 3 different times and shes really liked it.

https://www.autoblog.com/2018/07/20/ferrari-patents-fascinating-electric-turbocharger/

Glad to hear you like it. Any tips on the vessel or bag you put the food in?

Any ideas for a sous vide setup?

I bougjt some Silvania Something Somethings for my 02 and enjoyed them alot. They are a little whiter than my high beams and honestly I prefer using the low beams over the high.