iwannadie
NAXJA Forum User
- Location
- Gilbert, Az
You were making sense until you said clip :sure: .
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Under front seat powered subwoofer?
- Thread starter saburai
- Start date
You were making sense until you said clip :sure: .
souske
NAXJA Forum User
- Location
- The land of competition
Clip:
Magazine:
there is a difference...
Magazine:
there is a difference...
seanyb505
NAXJA Forum User
- Location
- Simpsonville, SC
Better, on topic question, will they fit under my driver's seat?
iwannadie
NAXJA Forum User
- Location
- Gilbert, Az
Tactical bacon gun rack/chocolate booze bottle chiller would fit on the headliner I am thinking.
Talyn
NAXJA Forum User
- Location
- Radford, Communistwealth of Virginia
No, the bacon goes under the seat. UNDER THE SEAT!!! It puts the bacon under the seat or it gets the hose again!!!
97XJ_Country
NAXJA Forum User
- Location
- North Alabama
I have to chime in due to all the misinformation that's been given.
I know you've all done backyard hamstalls for years, but I've been in the ham mockup business most of my life. I have a B.S. in Hamgineering and have eaten everything I've ever made. Who can say that in this business?
Now, for ham boxes you'll want a Hogilloscope. This is the only proper way to measure the low frequency waves moving through the pork. I know everyone has an opinion on glaze, ham brand, cooking method etc. Opinions are like bacon...everybody has some.
Use the Hogilloscope and measure the ham's low frequencies that you intend to reproduce under your seat. Carving the fat from the ham will raise the frequency, injecting a meat marinade high in salt will lower the frequency.
Keep in mind that the space is limited under the seat. You may have to attach hog dog ports into the ham in order to get exactly the right resonance for your application.
If you intend to have massive amplification you may need to put some spare ribs around the ham to create greater stifness.
Seems like the advice has been pretty ham-fisted by people who haven't earned their chops.
Pork.
I know you've all done backyard hamstalls for years, but I've been in the ham mockup business most of my life. I have a B.S. in Hamgineering and have eaten everything I've ever made. Who can say that in this business?
Now, for ham boxes you'll want a Hogilloscope. This is the only proper way to measure the low frequency waves moving through the pork. I know everyone has an opinion on glaze, ham brand, cooking method etc. Opinions are like bacon...everybody has some.
Use the Hogilloscope and measure the ham's low frequencies that you intend to reproduce under your seat. Carving the fat from the ham will raise the frequency, injecting a meat marinade high in salt will lower the frequency.
Keep in mind that the space is limited under the seat. You may have to attach hog dog ports into the ham in order to get exactly the right resonance for your application.
If you intend to have massive amplification you may need to put some spare ribs around the ham to create greater stifness.
Seems like the advice has been pretty ham-fisted by people who haven't earned their chops.
Pork.
seanyb505
NAXJA Forum User
- Location
- Simpsonville, SC
Whoa whoa whoa. Hot dogs? This changes everything and there are too many variables for the average back yard pork enthusiast. Ball Park or Nathans? Foot long or bun size? Grilled or boiled (microwaved even?)? Condiments? That's a different story and off topic altogether. I think we have to afford to keep it simple here.
hubs97xj
NAXJA Forum User
- Location
- Fort Wayne, IN
The puns were a little excessive, but I chuckled at this.
And if you eat anything but beef franks, you are probably a big fan of Oprah...
slappomatt
NAXJA Forum User
- Location
- San Diego CA,
I want to know if the ham mock up worked?
I'm having a tough time finding reasonably priced ham; I suspect America's thanksgiving is the culprit.
I contemplated using canned meats, but corned beef and tuna are better suited for colder weather. Corned beef, for example, smells like a Brazillian slaughter house at room tempurature, and a tuna melt isn't as good as it sounds when it's fused into your upholstery.
I contemplated using canned meats, but corned beef and tuna are better suited for colder weather. Corned beef, for example, smells like a Brazillian slaughter house at room tempurature, and a tuna melt isn't as good as it sounds when it's fused into your upholstery.
- Location
- Columbus, In
Damn you Canadia, we eat turkey for thanksgiving! After thanksgiving i plan on experimenting with turkey boxes. I've heard good things over on turkeyisbetterthanham.com!
Talyn
NAXJA Forum User
- Location
- Radford, Communistwealth of Virginia
You could always try Spam. It can be easily molded into any shape.
Yamadevil
NAXJA Forum User
- Location
- Apple Valley, CA
DAMN this thread hasn't ended yet
Milford Cubicle II
NAXJA Forum User
- Location
- Out there.
I read this thread before it went hard as a mothereffer... a whole 10 posts in. Then I came back to it after it had grown a whole two pages thinking, wow, there must be some good tech going on here.
Nope.
Nope.
bigalpha
Moderator
- Location
- Tucson, AZ
Chuck Testa.
97XJ_Country
NAXJA Forum User
- Location
- North Alabama
There was a time, back in the mid '90's, where potted meats were molded into a form and allowed to cure for several days.
The application of the meat spreads were notoriously messy. Prep time and clean up took forever and the smell of the curing meat spread would keep you out of the vehicle for days.
But I have to admit, the flexibility of a potted meat spread box allowed for some amazing designs. But we still had to use a large, uncut hunk of meat to create the form.
It took forever to get it just right and we would often end up barbecuing the cast off pieces for dinner.
Ah, the good old days...
The application of the meat spreads were notoriously messy. Prep time and clean up took forever and the smell of the curing meat spread would keep you out of the vehicle for days.
But I have to admit, the flexibility of a potted meat spread box allowed for some amazing designs. But we still had to use a large, uncut hunk of meat to create the form.
It took forever to get it just right and we would often end up barbecuing the cast off pieces for dinner.
Ah, the good old days...
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