New 1939-1950 Combat Flight Sim

[TX-Gunslinger]

Exactly Rah - can't run most of the new maps - because they depend on 4.09.Actually just ran down the forums at AAA - looks like they are working on it - modding the dedicated server - don't know when (just like 4.09).Of course we don't need the new maps to support the mod.  Mod'd flyers are the only ones that need that.  If we want that - all we have to do is announce it.  What do you think?  We'd be the first of the "Original" servers to do it.  13,000 users registered over there....If you don't have CRT=2 in the ded server conf.ini - then mod's are not kicked from any version of the FBD - SC that's running.S~GunnyBlack 2 TX Flight Leader

[TX-CUDA]

.....Finally got in here! Had to go out and get in the Pecan Smoke I have going in the firebox as it is getting started for Saturday while I am working!Always does a person good to have that "pecan" aroma! At any rate....I have about six members of the {FEAR} Clan from over at cod4 that have picked up 1946 and I am behind the loop as far as the sim goes...They were asking me about IL and I told them to pick it up....now there are several addicts {I WAS ONE AND I MADE THE MEETINGS!!}}...for flight questions of course I referred them here...Now I want to get back into the swing of things and when I see that now there are MODs for IL2 I have to ask what version I should load up...Will 1946 be compatable with the old versions I have dating back to the original release.....ot is there some new version that I need to get?I'm tired of mapping for COD4 and want to get involved once again with a mapping utility that isn't so time consuming....and get involved once again with a game that invokes the teamwork we used to have back in the day.Some one tell me where to head as far as IL2 goes........Killer Dry Rub and some seasoned Pecan Wood for those that want it as well!TX-CUDA....Back with a veangence.....Rockytx.cuda@gmail.comTX-CudaMinister of Information

[TX-Gunslinger]

Pecan is awesome wood for smoke - but I love Mesquite too!  Although a lot of BBQ joints use post oak - I don't care for it as much as the first two.You are really going to need the Il2-46 DVD.  It's really cheap now - I'll look for who carries it now.  The good thing about it is that it's much easier to install and quicker as all things required to run the "vanilla" version are there except for one patch, 4.08.The mod is another story, and if I can grab enough time today - I'll put up a post which provides links and explains most of it.Cuda, do you have a TrackIR and if so, what version?  You may be better off without the mod's for a couple of weeks till you guys get back in for a bit.ThanksGunnyBlack 2 TX Flight Leader

[TX-Chukar]

Hey Gunny, if you havee already been through this maybe you can answer some questions about loading mods, I have been to the AAA site and frankly they just confuse me. For starters i  just wanted to try the sound mod, and maybe the cockpits after that. To start out on an un-modded system already patched to 408, which mods would be the best.   The latest files seem to have a lot of trouble and or seem to require extra fiddling   Other posts say to go with the complete 4.09xxxx upgrade.   Does it matter if you use an ATI or Nvidia?

[TX-Gunslinger]

Hi Chukar.I'm working fast and furiously the last few days on a reliable "guide" for the mod's that one can follow and not have problems.What I'm trying to do is start a brand new thread which will provide:- links to mods which work- order of mod installation- some sort of discription and evaluation of the mod in questionIf your in a hurry today - I can recycle some other folks's guide to get you going - but I have not tested those yet.In any event - I'm close to putting everything in here in one new thread and hope to be done by tonight.S~GunnyBlack 2 TX Flight Leader

[TX-Chukar]

Thanks Gunny, There is no hurry, I'll wait for the post.

[TX-CUDA]

""Pecan is awesome wood for smoke - but I love Mesquite too! Although a lot of BBQ joints use post oak - I don't care for it as much as the first two.""....from YEARS of experience I can tell you guys this...PECAN...Hickory....RED Oak for smoke and flavor...Mesquite you use for a really hot fire ...say that you would burn down to make a good bed of charcoal for grilling on. Mesquite is a much harder wood...I ought to know as I have been through quite a few chainsaw blades cutting the stuff up! I also find that when I sample meats that some folks want to have me taste I can always tell that they either used strictly Mesquite or had too much smoke when they were cooking as the meat has a definite taste of "creosote"....this comes from having too much smoke in the pit and not keeping the temps correct {175f-210f} while cooking over long periods of time....say eight to ten hours when cooking both beef brisket or a big chunk of pork.My younger brother has been ridding the country down here of "Feral Hogs"....you know, the "Free Ranging Organically Fed Pork Alternative"...to the tune of at a minimum three a week...and I have found that coals of mesquite to get the pit hot...then use Pecan or RED Oak for flavor works the best. I get the pit to stay steady at 180 degrees F and let her roll for ten hours....sometimes 15hrs if I forget about it. Trick is to hold your hand over the stack{s} and smell the smoke....but you shouldn't see the smoke coming out.......works like a charm!BTW....I have a new dry rub recipe that I can give you guys some basic instructions on if anyone is interested.That way you can load up your pit...smoker...overn....with some meats and let it slow cook while you are flying!!!RockyTX.Cuda@gmail.comTX-CudaMinister of Information

[TX-Rahman]

Cuda,           I love mesquite smoked meat too (sorry eco ).  I would definately like the dry rub recipe if you get the chance...  Beef, chicken and sausage here.. :)Regards,TX-Rahman"BLACK 4"

[TX-Gunslinger]

"I also find that when I sample meats that some folks want to have me taste I can always tell that they either used strictly Mesquite or had too much smoke when they were cooking as the meat has a definite taste of "creosote"....this comes from having too much smoke in the pit and not keeping the temps correct {175f-210f} while cooking over long periods of time....say eight to ten hours when cooking both beef brisket or a big chunk of pork."If you can taste the creosote - then the wood that they are using is too green.  Only use the old, old mesquite with the worm holes.  Needs to be over 2 years since cut - maybe longer....I'll look for some red...meanwhile....  my brother and I have 70 acres between us in Gonzales - lot of blackjack, post and mesquite.  Since we have over 100 different types of oak here in central Texas and over your way - I think I'll look through the woods and see what more we have next time I'm home.S~ and thanks for the tips...Gunny.Black 2 TX Flight Leader

[TX-Gunslinger]

More - two of my favorite "AI" as flyablesTBFTu2S - great bombload - fast and 2 Shvak!Note the "metallic" appearance of the externals - this is a mod - packaged with the "acwrapper" (many are now) called "planeshine".Look how it makes an hi-res hurri appearJG26 Kommodore (Gerhard Schopfel) 109 E4109 G14S~GunnyBlack 2 TX Flight Leader