Search Results
7/20/2025, 4:02:42 PM
>30 degree's (80-95F) is too hot
Is this a meme or some shit? This is completely normal temps in 90% of North America are people actually this pussy whipped from europoor countries that they can't learn to dress properly?
Step 1) Don't wear all dark clothes
Step 2) Drink water not pepsi, coffee, beer because it's cheaper and "that's what I do at home"
Step 3) if hot get a 500 yen portable fan or step inside a 711 looking like you need something
Step 4) don't begin your day at 1130AM
It's really not that hard, why to people flip out about 'muh climate change' when they realize it's hot during the summer due to the earth's tilt, winds swelling up from the equator, and such? You have to be 18 to post here so you had to go to school at least a little bit, got dang
Is this a meme or some shit? This is completely normal temps in 90% of North America are people actually this pussy whipped from europoor countries that they can't learn to dress properly?
Step 1) Don't wear all dark clothes
Step 2) Drink water not pepsi, coffee, beer because it's cheaper and "that's what I do at home"
Step 3) if hot get a 500 yen portable fan or step inside a 711 looking like you need something
Step 4) don't begin your day at 1130AM
It's really not that hard, why to people flip out about 'muh climate change' when they realize it's hot during the summer due to the earth's tilt, winds swelling up from the equator, and such? You have to be 18 to post here so you had to go to school at least a little bit, got dang
6/25/2025, 2:39:06 AM
Does anyone who uses an offset have any pointers for managing the fire in a cheap one?
I see all these youtube channels where they just start a fire in the box, open all the dampers and add a set amount of every 20 minutes to keep it going. Keeping things flaming in mine is fucking impossible, though, and I have to constantly check on it, stoke it, and waste a ton of wood just getting those last 10 degrees on a set of chicken thighs. Everyone I know IRL apparently just throws a fat fucking log on a bed of coals and closes the dampers to get it smoldering, but all of these cooking websites say that acrid smoke makes your barbecue garbage.
I see all these youtube channels where they just start a fire in the box, open all the dampers and add a set amount of every 20 minutes to keep it going. Keeping things flaming in mine is fucking impossible, though, and I have to constantly check on it, stoke it, and waste a ton of wood just getting those last 10 degrees on a set of chicken thighs. Everyone I know IRL apparently just throws a fat fucking log on a bed of coals and closes the dampers to get it smoldering, but all of these cooking websites say that acrid smoke makes your barbecue garbage.
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