No his contacts would be fringe second level BMD. So the fact he hasn't heard anything tells me communication is tight and shut down. I read this as the decision makers have shut down flow of information which may be positive.
Yes this proves my point. He had the plane slow down and descend to an altitude below 10,000 altitude, lowered the rear stairs of a 727 and reduced the speed of the aircraft.
It's all we got. Does anyone have any updates? I texted my friend that is connected to BMD's in Dallas and Houston. He has no updates which is good in that I think they are keeping a lid on info.
Ok, I'll play. Commercial aircraft are pressurized at 8,000 MSL. So we were talking FL 320-350 at cruising altitude in fake boobs case. Big pressure differential. So I would guess at an altitude of 8,000 MSL and lower speed the pressure differential is minimal and you could open the door.
Air is a fluid like water. I'm not sure ,but If we had any hydraulics experts on here maybe they could confirm. I'm just speaking from pilot perspective.
Guess Michelle didn't realize it's impossible to open a pressurized jet door at FL 320. It takes over 1/2 a ton pressure per square foot. You would need to be drunk or stoned to attempt that!
I would recommend starting with a box style electronic smoker. Cabela's has a few in the $300 range. You use wood chips for the smoke. I'm lazy so I set it up and cook around 1 hour a pound overnight at 225 degrees and it also has a water tray so I don't have to check it at 3am. I agree to watch Franklin's videos on rub, trimming and technique. Buy the butcher paper to wrap per video. I think Franklin recommends buying Prime Angus, it does make a difference. More expensive. Just my opinion if you are starting out. I have cooked awesome brisket and ribs this way.
You have the most reasonable response. My contacts are Dallas based and Houston. I plan to contact them tomorrow. I'm not a big money donor ,but I have access to information.