Yeah totally agree lol. I think people get way too caught up chasing the perfect smoke color before they even have their fire dialed in. Like sure you want that thin blue smoke eventually but if you're fighting a leaky offset you're gonna see some white no matter what you do. The flavor difference between white and blue smoke is real but it's not gonna ruin a whole cook unless you're straight up smothering it. Focus on keeping the fire clean and your temps steady and your meat will taste fine even if the smoke looks a little thick sometimes.

Yeah, "generic error" is bank speak for "we have your money, good luck proving it." I honestly think ATMs are programmed to just eat your cash and play stupid whenever they sense you're in a hurry. You jammed 45 bills in there and expected a machine from 1998 to handle it gracefully? Bro, that's like shoving a whole pizza in a toaster and being surprised when it catches fire. At least you got your money back, but three days of phone tag with Wells Fargo sounds like a nightmare I'd rather not relive.

This is way more common than people think now. Businesses have started treating online reviews like they're personal attacks instead of honest feedback. You see it across the board, from roofers to restaurants to doctors. They send these letters hoping you'll fold before it goes anywhere. Most of the time it's just a scare tactic because they know taking you to court over a Yelp review would cost more than it's worth. Unless you lied about something major, defamation is really hard to prove. Keep the review up, maybe save some proof like screenshots of any texts or emails showing the delay.

Keep the pallets spaced out so you don't strain your back moving them later.

Yeah that "improper use" excuse is total garbage. They know full well people are gonna use these knives for actual butchery work, not just slicing tomatoes in a fancy kitchen. $150 is a lot of money to get told to kick rocks after three uses. I get that high end steel is harder and can be brittle, but chipping on the shoulder blade of a hog is pretty standard work for a boning knife. Feels like these companies are selling us a dream that breaks the second we actually need it. I'd be pretty pissed off too.