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Club Member
- Sep 2015
- 8056
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
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- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
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Club Member
- Sep 2015
- 8056
- Colorado
-
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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Charter Member
- Mar 2015
- 425
- Wenzhou, China
-
22" Weber kettle
Slow 'N Sear
Hovergrill
Maverick 732
Thermopop
Well, the unspoken subtext is that there should probably only be one way to post photos.
With the first method, the photo is always huge size. It used to overflow the screen, but I suppose that has been fixed and now it only takes up all the available horizontal area. It cannot be clicked on to see full size.
With the second method, the photo's size can be controlled. However, an extra click is needed to insert it into the current post. After posting, the photo can be clicked on to be seen full size.
The third method needs to be clicked on to see anything, the preview is far too small. However, instead of loading a preview image, it goes to a lightbox that loads the full 4-5 (or whatever) megabyte image, but the image is still small/preview. Click on it again, and you get the full image, but then there's no way to get back to where you were other than the browser's back button twice.
Method 1 requires you to first toggle the Advanced Editor, something not visible by default. Then you have to hunt down the icon.
Method 2 requires you to click Upload Attachments, which makes me think of attaching a .DOC or .PDF file or something like that. However I tried uploading these kinds of files and none of them worked. Is it for photos only? It doesn't say.
Method 3 is probably the friendliest way as there is a big camera icon right there at the top. However still requires you to notice that an additional option to Upload or Select from Photo Album has popped up at the bottom of the screen. It's the least useful as the photos are far too small to be visible and must be clicked on individually in order to load, and the full size photo must be waited for every time. The other methods load all photos when the page is first drawn and don't have to be messed with thereafter.
Actually, looking at the picture posting tutorial, the instructional graphic has an X on the camera icon and says not to use it? Without being a jerk, why is it there then? The graphic also overlaps the side of the screen.
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This thread also has photos that fall out of the right side of the screen, though I'm not sure which photo posting method was used.
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And seeing photos full size can be important on this forum, for seeing all the tiny details of cooking. I know it's helped me more than once to see exactly what other people are doing.
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Lost in China we have multiple ways to post photos because it gives the most functionality across all devices and browsers. The upload attachment function is our favorite picture posting method, for example, but doesn't work with mobile devices. The Camera icon does. If you're on a PC you are better off using the upload attachment icon. If you are on your phone you are limited to the camera icon.
Please note WE offer server space to host the images. That's a service you don't see in many forums. They force you to upload the photo to a service like photobucket and then link to it. Now if that's how you like posting photos, feel free! We offer that option as well.
So basically we've offered all of these options to make the forum work great across all devices. It'd be great if we could keep to one solution, but there is no one solution fits all solution.
If you have a suggestion please be plain spoken with it next time and don't rely on "unspoken subtext".
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Lost in China Are you using a smartphone or tablet to view and post? Their browsers are not as sophisticated and capable as desktop computers.
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Lost in China in addition to your usage many folks like to post pics with their phones, hence we have multiple options for multiple platforms. There is a short learning curve, yes, and that's why we are here to help!
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So the different posting methods work inconsistently across platforms? So there are multiple ways as a workaround? Why does it not work here and works everywhere else?
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Well I don't mean to be coming across as a spanish inquisition or something. I get it now that this is just a hacked-together Drupal forum, which explains why it's so idiosyncratic.
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Originally posted by Lost in ChinaSo the different posting methods work inconsistently across platforms? So there are multiple ways as a workaround? Why does it not work here and works everywhere else?
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7190
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Lost in China, FWIW I change the size of the image all the time when I use the Image icon to upload photos.
For this one, I uploaded the full size photo and chose to display it as a thumbnail:
When I click on it in a post, the full size appears. I click on the back button in my browser to return to the post...
Kathryn
P.S. I call this my puny beef ribs photo. They tasted great by my husband and I felt like dogs with a pile of bones. Now I know what not to buy.Last edited by fzxdoc; March 24, 2016, 12:13 PM.
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Originally posted by Lost in ChinaWell I don't mean to be coming across as a spanish inquisition or something. I get it now that this is just a hacked-together Drupal forum, which explains why it's so idiosyncratic.
That said, we are in the business, make that passion, of barbecue and the science behind it. We're doing our best with the software, but we pride ourselves on helping folks learn to love outdoor cooking. Let's not miss the forest for the trees by getting lost in the quirks of trying to make all the different software packages in the world work together. Instead, let's appreciate just how special a place The Pit is.
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Charter Member
- Mar 2015
- 425
- Wenzhou, China
-
22" Weber kettle
Slow 'N Sear
Hovergrill
Maverick 732
Thermopop
I've used vBulletin many times and it's always been a standard forum right up there with all the others. This forum just feels like Drupal, what with its concept of "Replies" and "Comments" being separate, in the fashion of Drupal's "Nodes" and "Comments". Every vBulletin I've ever seen looks friendly and normal, like this one or this other one. No "Comments", just a flat string of replies, and a way to post pictures which works on desktop and mobile. If it is vBulletin then it's even odder that it's so different from everywhere else.
Well, not trying to be Mr. Negative, but I just didn't get why I found this forum software so unfamiliar and hard to figure out while others were not. Usually when I join a new forum it's bam bam bam, things posted. Here, I had to sit down and study all the different ways of posting to figure out what they were. I figured since it's a paying forum I should say something so it could be better for users that come after me. And I really felt someone had sprung a "gotcha" on me with that undocumented 250 character limit. Let me write all that and then pop up and tell me I violated the rules. Yeah maybe there was a poll but I missed it because like most of the 11,000 users I don't check the site every day, maybe once a week if I'm not cooking. Not really a lot to talk about BBQ in the winter, and around here it's been a long winter.
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Originally posted by Lost in China View PostI've used vBulletin many times and it's always been a standard forum right up there with all the others. This forum just feels like Drupal, what with its concept of "Replies" and "Comments" being separate, in the fashion of Drupal's "Nodes" and "Comments". Every vBulletin I've ever seen looks friendly and normal, like this one or this other one. No "Comments", just a flat string of replies, and a way to post pictures which works on desktop and mobile. If it is vBulletin then it's even odder that it's so different from everywhere else.
Well, not trying to be Mr. Negative, but I just didn't get why I found this forum software so unfamiliar and hard to figure out while others were not. Usually when I join a new forum it's bam bam bam, things posted. Here, I had to sit down and study all the different ways of posting to figure out what they were. I figured since it's a paying forum I should say something so it could be better for users that come after me. And I really felt someone had sprung a "gotcha" on me with that undocumented 250 character limit. Let me write all that and then pop up and tell me I violated the rules. Yeah maybe there was a poll but I missed it because like most of the 11,000 users I don't check the site every day, maybe once a week if I'm not cooking. Not really a lot to talk about BBQ in the winter, and around here it's been a long winter.
We are running the latest vBulletin software (version 5). At least one of the sites you linked is only on version 4. The comments are a feature that can be turned off. Other sites might have chosen to do that. We like them, as do most folks in The Pit.
As far as the character limit, check the other thread you started. I'll be posting an update there soon.
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Charter Member
- Mar 2015
- 425
- Wenzhou, China
-
22" Weber kettle
Slow 'N Sear
Hovergrill
Maverick 732
Thermopop
I should add that I think this forum is great and has a ton of great people. I know being a moderator is a thankless task of endless janitorial duty. I am really happy with all of Meathead's recipes and think that he's really changed the way I think about cooking. And for the better. I learned how to do some really kickass BBQ and am really looking forward to stretching my muscles this year with my new 21" Weber ripoff and the Smoke-n-Sear (which I bought purely on its rave reviews from this site). I'm already in line to do more 50-person cookouts at my new neighbor's bar (which is separate from the other bar that I did 50-person cookouts at) and it'll all be with the recipes and techniques I learned from here. All I did was choose the recipes that I could make locally, e.g. the rosemary lamb because I have a great source of lamb, instead of the really ace dishes like pork ribs, which are hard to find. I was really impressed by my ability to make coleslaw, and it really smelled and tasted like coleslaw. And the best part is, everyone thinks I'm the genius because I can make such great-tasting food! No, all I did was pay attention and follow the recipe.
And since recipes usually make a lot of assumptions about what the cook knows (in my case, zero) this forum has been invaluable for getting the answers that I have no other way of obtaining. I ask all these incredibly stupid and literal questions, and people who know what they're talking about explain it patiently until I understand. I forked over twenty bucks specifically to join this forum, something I usually would never pay for, and I'll happily pay again because it's just that good. And the reason it's good is because of all the people on here. I'd like to thank all of them for everything they've done for me, because I can make much, much better food now.Last edited by Lost in China; March 24, 2016, 03:24 PM.
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Lost in China you just made several moderator's days. Thanks!
One thing though, this gig isn't thankless. We get thanked all the time and genuinely love what we do
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Lost in China I'll be short...well said and ditto! This is a great place for information and wonderful folks abound.
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