September 15, 2014 at 1:31 pm
SQLRNNR (9/15/2014)
Grant Fritchey (9/15/2014)
Steve Jones - SSC Editor (9/15/2014)
I suspect that we might be better off asking attendees at the end to rate the session in terms of level.My view is this:
100 - never used the technology. Gain basic understanding
200 - understand what the goals of the tech are, and might have read about it, but not used. Should learn how to implement more with this tech.
300 - Someone has implemented this tech. Now they are learning tips/tricks/features that might not be commonly used or cause problems.
400 - familiar with tech, advanced dive into the technology to understand the underpinnings, or learning how to deal with edge cases in terms of scale/workload.
500 - Someone that has not had experience with this technology won't understand what I'm talking about.
Note, I don't ever do 400-500 level talks.
That's actually a pretty good assessment. The problem is, even if you rate something 200, people come in expecting 200 for them or something and are disappointed that it's too easy. It's hard to set these things.
I'd agree with that. And the same problem exists for somebody as experienced as Grant (for instance) walking into a 400 level session. Sometimes, it will just feel too easy for the experienced attendee. Everybody is at different levels but we are trying to assign levels in broad strokes. It's just hard to do.
The 100, 200, 300, 400, 500, etc... works for college because there tend to be pre-reqs and college years. There's a lot of infrastructure and experience indicating if you're ready for a class. We don't have that with talks and I don't think it is a simple thing to implement.
--------------------------------------
When you encounter a problem, if the solution isn't readily evident go back to the start and check your assumptions.
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What’s so unpleasant about being drunk?
You ask a glass of water. -- Douglas Adams
September 15, 2014 at 1:36 pm
Jack Corbett (9/15/2014)
GilaMonster (9/15/2014)
Out of line? (Me, I mean) http://www.sqlservercentral.com/Forums/FindPost1613791.aspxI can see teh frustration coming out a bit, but I wouldn't say out of line. I'd be tempted to post this:
"If you don't know what the data file is you shouldn't be worried about IAM, GAM, and SGAM pages. You need to start with what the data file is."
Weighed in. I think it's a case of someone who is very smart, but new, getting overwhelmed so they're seeing way too many trees or not enough forest or some other wood analogy that I'm not getting at the moment.
"The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood"
- Theodore Roosevelt
Author of:
SQL Server Execution Plans
SQL Server Query Performance Tuning
September 15, 2014 at 7:51 pm
GilaMonster (9/15/2014)
It's not the cost that is the concern. It's the durability. If the RAMDisk doesn't write back to durable storage before the server shuts down (ie, uncontrolled shutdown), the database, or at least the index filegroups, would have to be restored from backup before the DB would be usable again.
That depends on the RAMDisc. There are some RAM disks with decent backup around which provide as much reliability as a buffered RAID controller. Rare, few and far between, and somewhate expensive, but don't asume that all RAM discs are unreliable.
Tom
September 15, 2014 at 7:57 pm
GilaMonster (9/12/2014)
Ed Wagner (9/12/2014)
GilaMonster (9/12/2014)
Lynn Pettis (9/12/2014)
SQLRNNR (9/12/2014)
GilaMonster (9/12/2014)
Um... http://www.sqlservercentral.com/Forums/Topic1612868-3411-1.aspx ????I invoke the barge pole rule.
2nd that. Does the motion pass??
Motion passes with no objections.
Without objection, it is so ordered. Now that it's passed, I have to ask: What's the barge pole rule? It sounds like it'll be good. 😛
Barge poles (of the 10ft kind or other length) are used to push a barge away from the walls of the canal. They're also used to push undesirable floating stuff away from your barge.
Should be amended to be consistent with the punt pole rule: minimum length twice the height of the average punter (11ft 8 inches, or maybe shorter if you have the wrong definition of punter). I prefer a 12ft pole, but that's only because I was long and thin when I was young and punting.
Tom
September 15, 2014 at 8:06 pm
Gazareth (9/15/2014)
GilaMonster (9/14/2014)
Sometimes advice on a blog still scares me. Not often, but sometimes. Like todayConsider using a RAMDisk for Index filegroups.
Putting non-clustered indexes on a RAMDisk will greatly improve performance
Be absolutely sure that your RAMDisk either backs itself up to disk, or at least saves and loads itself from a real disk on shutdown and startup.
This can significantly increase shutdown/startup/reboot times.
I also recommend doing regular SQL backups of these filegroups.
If the system crashes, recovering the database becomes a lot harder. Which is why backups are very important.
Crikey. I haven't encountered RAM disks since Windows 3.11/Dos 6.
How does RAM measure up to SSD's in £/GB these days?
That's the wrong unit of measurement. You need to consider the life of your data.
I think it's currently quite a bit more expensive than SSDs if you ignore lifetime. If on the other hand you assume that your RAM discs' perfomance will still be OK in the medium to distant future, it's a bit cheaper - and how much cheaper (if any) depends on whose propaganda you are prepared to swallow.
Tom
September 16, 2014 at 5:37 am
BWFC (9/15/2014)
Sean Lange (9/15/2014)
BWFC (9/15/2014)
Sean Lange (9/15/2014)
BWFC (9/15/2014)
Sean Lange (9/15/2014)
BWFC (9/15/2014)
Sean Lange (9/15/2014)
Lynn Pettis (9/13/2014)
SQLRNNR (9/13/2014)
Sean Lange (9/13/2014)
Woo Hoo!!! I was able to find a coach to fill in for me today and I was able to attend my first SQL Saturday. The place is almost an hour from my house so I didn't make it in time for Steve's session at 8:30 but was able to meet up with him for a little bit in between sessions. Was good to finally get a chance to meet in person. Lunch was a bbq buffet and there was plenty for seconds. 😀Rub it in. Rub it in.
That is one way to do BBQ. 😉
The only way for me.
I'm waiting for the arrival of my new smoker. It's just a shame my birthday is at the end of September so the first few runs are almost certainly going to be done in the rain.
What kind did you get?
I've currently got a cheapo bullet smoker but it just doesn't get hot enough. I'm awaiting a (cheap) offset smoker. Hopefully it'll have better ventilation and control and it should get up to temperature and stay there.
I know it shouldn't be too hot but my old one barely scraped to 70oC. It actually went out if you took your eye off it for more than a few minutes.
Yeah low and slow is good but that is nowhere near warm enough. You want it around 225- 250F (107 - 121C).
I definitely got what I paid for. The last time I used it I just ran it for a couple of hours to get some flavour in to the meat and then finished it in the oven. Cheating horribly I know but it was either that or starve.
I wouldn't call that cheating. It is just using what you have available. I got a new smoker this summer. It was super cheap and runs on propane and has a tray for wood chips. I can cook as good on that one as I can on any of the full sized smokers I have ever used.
I've just looked at propane smokers and they're really expensive on this side of the pond. You've just reminded me to buy charcoal before the shops stop selling it for the winter though!
It's so nice to hear of other people smoking meats at home. I really enjoy doing it, even though it takes a lot of time. I smoked 3 whole chickens over the weekend. It took about 5 hours, but they were so very worth it. My favorite woods are hickory and apple, but it depends on the type of meat.
A word about technique, if I could. If you're smoking a meat like chicken, you want to get it to the proper doneness and no further unless you're going to shred or pull it. I use a digital probe thermometer with a remote on it. The probe connects to a transmitter that also shows the temperature of the meat and also transmits to the remote, which I can set to ring an alarm at a certain temperature. For chicken, it's 175 F. Then I know I have to get ready to take it out.
September 16, 2014 at 5:59 am
Ed Wagner (9/16/2014)
BWFC (9/15/2014)
Sean Lange (9/15/2014)
BWFC (9/15/2014)
Sean Lange (9/15/2014)
BWFC (9/15/2014)
Sean Lange (9/15/2014)
BWFC (9/15/2014)
Sean Lange (9/15/2014)
Lynn Pettis (9/13/2014)
SQLRNNR (9/13/2014)
Sean Lange (9/13/2014)
Woo Hoo!!! I was able to find a coach to fill in for me today and I was able to attend my first SQL Saturday. The place is almost an hour from my house so I didn't make it in time for Steve's session at 8:30 but was able to meet up with him for a little bit in between sessions. Was good to finally get a chance to meet in person. Lunch was a bbq buffet and there was plenty for seconds. 😀Rub it in. Rub it in.
That is one way to do BBQ. 😉
The only way for me.
I'm waiting for the arrival of my new smoker. It's just a shame my birthday is at the end of September so the first few runs are almost certainly going to be done in the rain.
What kind did you get?
I've currently got a cheapo bullet smoker but it just doesn't get hot enough. I'm awaiting a (cheap) offset smoker. Hopefully it'll have better ventilation and control and it should get up to temperature and stay there.
I know it shouldn't be too hot but my old one barely scraped to 70oC. It actually went out if you took your eye off it for more than a few minutes.
Yeah low and slow is good but that is nowhere near warm enough. You want it around 225- 250F (107 - 121C).
I definitely got what I paid for. The last time I used it I just ran it for a couple of hours to get some flavour in to the meat and then finished it in the oven. Cheating horribly I know but it was either that or starve.
I wouldn't call that cheating. It is just using what you have available. I got a new smoker this summer. It was super cheap and runs on propane and has a tray for wood chips. I can cook as good on that one as I can on any of the full sized smokers I have ever used.
I've just looked at propane smokers and they're really expensive on this side of the pond. You've just reminded me to buy charcoal before the shops stop selling it for the winter though!
It's so nice to hear of other people smoking meats at home. I really enjoy doing it, even though it takes a lot of time. I smoked 3 whole chickens over the weekend. It took about 5 hours, but they were so very worth it. My favorite woods are hickory and apple, but it depends on the type of meat.
A word about technique, if I could. If you're smoking a meat like chicken, you want to get it to the proper doneness and no further unless you're going to shred or pull it. I use a digital probe thermometer with a remote on it. The probe connects to a transmitter that also shows the temperature of the meat and also transmits to the remote, which I can set to ring an alarm at a certain temperature. For chicken, it's 175 F. Then I know I have to get ready to take it out.
I really enjoy it, barbecue is not something we can find easily in the North of England. I'm not sure how authentic what I'm producing is, but I know it tastes good to me which is what counts. The remote thermometer sounds like a good idea, I might actually be able to stay a bit drier with one of those.
How to post a question to get the most help http://www.sqlservercentral.com/articles/Best+Practices/61537
September 16, 2014 at 7:31 am
Ed Wagner (9/16/2014)
BWFC (9/15/2014)
Sean Lange (9/15/2014)
BWFC (9/15/2014)
Sean Lange (9/15/2014)
BWFC (9/15/2014)
Sean Lange (9/15/2014)
BWFC (9/15/2014)
Sean Lange (9/15/2014)
Lynn Pettis (9/13/2014)
SQLRNNR (9/13/2014)
Sean Lange (9/13/2014)
Woo Hoo!!! I was able to find a coach to fill in for me today and I was able to attend my first SQL Saturday. The place is almost an hour from my house so I didn't make it in time for Steve's session at 8:30 but was able to meet up with him for a little bit in between sessions. Was good to finally get a chance to meet in person. Lunch was a bbq buffet and there was plenty for seconds. 😀Rub it in. Rub it in.
That is one way to do BBQ. 😉
The only way for me.
I'm waiting for the arrival of my new smoker. It's just a shame my birthday is at the end of September so the first few runs are almost certainly going to be done in the rain.
What kind did you get?
I've currently got a cheapo bullet smoker but it just doesn't get hot enough. I'm awaiting a (cheap) offset smoker. Hopefully it'll have better ventilation and control and it should get up to temperature and stay there.
I know it shouldn't be too hot but my old one barely scraped to 70oC. It actually went out if you took your eye off it for more than a few minutes.
Yeah low and slow is good but that is nowhere near warm enough. You want it around 225- 250F (107 - 121C).
I definitely got what I paid for. The last time I used it I just ran it for a couple of hours to get some flavour in to the meat and then finished it in the oven. Cheating horribly I know but it was either that or starve.
I wouldn't call that cheating. It is just using what you have available. I got a new smoker this summer. It was super cheap and runs on propane and has a tray for wood chips. I can cook as good on that one as I can on any of the full sized smokers I have ever used.
I've just looked at propane smokers and they're really expensive on this side of the pond. You've just reminded me to buy charcoal before the shops stop selling it for the winter though!
It's so nice to hear of other people smoking meats at home. I really enjoy doing it, even though it takes a lot of time. I smoked 3 whole chickens over the weekend. It took about 5 hours, but they were so very worth it. My favorite woods are hickory and apple, but it depends on the type of meat.
A word about technique, if I could. If you're smoking a meat like chicken, you want to get it to the proper doneness and no further unless you're going to shred or pull it. I use a digital probe thermometer with a remote on it. The probe connects to a transmitter that also shows the temperature of the meat and also transmits to the remote, which I can set to ring an alarm at a certain temperature. For chicken, it's 175 F. Then I know I have to get ready to take it out.
When I use a wood smoker I like hickory but I always add some fruit wood during cooking or it gets too bitter. Grape vine is spectacular if you can find it. I am fortunate enough to know a couple of people with wineries so I have a pretty ample (and free) supply most of the time. On my propane chip smoker I have found that mesquite provides the best flavor for my liking.
_______________________________________________________________
Need help? Help us help you.
Read the article at http://www.sqlservercentral.com/articles/Best+Practices/61537/ for best practices on asking questions.
Need to split a string? Try Jeff Modens splitter http://www.sqlservercentral.com/articles/Tally+Table/72993/.
Cross Tabs and Pivots, Part 1 – Converting Rows to Columns - http://www.sqlservercentral.com/articles/T-SQL/63681/
Cross Tabs and Pivots, Part 2 - Dynamic Cross Tabs - http://www.sqlservercentral.com/articles/Crosstab/65048/
Understanding and Using APPLY (Part 1) - http://www.sqlservercentral.com/articles/APPLY/69953/
Understanding and Using APPLY (Part 2) - http://www.sqlservercentral.com/articles/APPLY/69954/
September 16, 2014 at 7:54 am
Sean Lange (9/16/2014)
Ed Wagner (9/16/2014)
BWFC (9/15/2014)
Sean Lange (9/15/2014)
BWFC (9/15/2014)
Sean Lange (9/15/2014)
BWFC (9/15/2014)
Sean Lange (9/15/2014)
BWFC (9/15/2014)
Sean Lange (9/15/2014)
Lynn Pettis (9/13/2014)
SQLRNNR (9/13/2014)
Sean Lange (9/13/2014)
Woo Hoo!!! I was able to find a coach to fill in for me today and I was able to attend my first SQL Saturday. The place is almost an hour from my house so I didn't make it in time for Steve's session at 8:30 but was able to meet up with him for a little bit in between sessions. Was good to finally get a chance to meet in person. Lunch was a bbq buffet and there was plenty for seconds. 😀Rub it in. Rub it in.
That is one way to do BBQ. 😉
The only way for me.
I'm waiting for the arrival of my new smoker. It's just a shame my birthday is at the end of September so the first few runs are almost certainly going to be done in the rain.
What kind did you get?
I've currently got a cheapo bullet smoker but it just doesn't get hot enough. I'm awaiting a (cheap) offset smoker. Hopefully it'll have better ventilation and control and it should get up to temperature and stay there.
I know it shouldn't be too hot but my old one barely scraped to 70oC. It actually went out if you took your eye off it for more than a few minutes.
Yeah low and slow is good but that is nowhere near warm enough. You want it around 225- 250F (107 - 121C).
I definitely got what I paid for. The last time I used it I just ran it for a couple of hours to get some flavour in to the meat and then finished it in the oven. Cheating horribly I know but it was either that or starve.
I wouldn't call that cheating. It is just using what you have available. I got a new smoker this summer. It was super cheap and runs on propane and has a tray for wood chips. I can cook as good on that one as I can on any of the full sized smokers I have ever used.
I've just looked at propane smokers and they're really expensive on this side of the pond. You've just reminded me to buy charcoal before the shops stop selling it for the winter though!
It's so nice to hear of other people smoking meats at home. I really enjoy doing it, even though it takes a lot of time. I smoked 3 whole chickens over the weekend. It took about 5 hours, but they were so very worth it. My favorite woods are hickory and apple, but it depends on the type of meat.
A word about technique, if I could. If you're smoking a meat like chicken, you want to get it to the proper doneness and no further unless you're going to shred or pull it. I use a digital probe thermometer with a remote on it. The probe connects to a transmitter that also shows the temperature of the meat and also transmits to the remote, which I can set to ring an alarm at a certain temperature. For chicken, it's 175 F. Then I know I have to get ready to take it out.
When I use a wood smoker I like hickory but I always add some fruit wood during cooking or it gets too bitter. Grape vine is spectacular if you can find it. I am fortunate enough to know a couple of people with wineries so I have a pretty ample (and free) supply most of the time. On my propane chip smoker I have found that mesquite provides the best flavor for my liking.
I know exactly what you mean with the bitterness. If you have a tray for liquid in your smoker, it helps to keep the humidity up and affords you the opportunity to add background flavors. I like using a mixture of apple juice, cayenne, whole garlic cloves and whole black peppercorns. This is in addition to the dry rub. The main flavor comes from the smoke, then the rub, then the liquid. Of course, it all depends on what you're smoking.
September 16, 2014 at 8:03 am
I know exactly what you mean with the bitterness. If you have a tray for liquid in your smoker, it helps to keep the humidity up and affords you the opportunity to add background flavors. I like using a mixture of apple juice, cayenne, whole garlic cloves and whole black peppercorns. This is in addition to the dry rub. The main flavor comes from the smoke, then the rub, then the liquid. Of course, it all depends on what you're smoking.
I've used hickory, oak and apple so far and each one has been different. I need to get my hands on some decent chunks because chips burn too fast for a long smoke. We're off foraging at the weekend so hopefully I'll find some decent sized lumps of oak or some fruit wood.
How to post a question to get the most help http://www.sqlservercentral.com/articles/Best+Practices/61537
September 16, 2014 at 8:12 am
Ed Wagner (9/16/2014)
Of course, it all depends on what you're smoking.
Indeed? :hehe:
Tom
September 16, 2014 at 8:14 am
TomThomson (9/16/2014)
Ed Wagner (9/16/2014)
Of course, it all depends on what you're smoking.Indeed? :hehe:
I was wondering when the water cooler turned into the hippy tent. Or would it be the hangout behind the High School bleachers?
Jason...AKA CirqueDeSQLeil
_______________________________________________
I have given a name to my pain...MCM SQL Server, MVP
SQL RNNR
Posting Performance Based Questions - Gail Shaw[/url]
Learn Extended Events
September 16, 2014 at 8:24 am
Ed Wagner (9/16/2014)
Sean Lange (9/16/2014)
Ed Wagner (9/16/2014)
BWFC (9/15/2014)
Sean Lange (9/15/2014)
BWFC (9/15/2014)
Sean Lange (9/15/2014)
BWFC (9/15/2014)
Sean Lange (9/15/2014)
BWFC (9/15/2014)
Sean Lange (9/15/2014)
Lynn Pettis (9/13/2014)
SQLRNNR (9/13/2014)
Sean Lange (9/13/2014)
Woo Hoo!!! I was able to find a coach to fill in for me today and I was able to attend my first SQL Saturday. The place is almost an hour from my house so I didn't make it in time for Steve's session at 8:30 but was able to meet up with him for a little bit in between sessions. Was good to finally get a chance to meet in person. Lunch was a bbq buffet and there was plenty for seconds. 😀Rub it in. Rub it in.
That is one way to do BBQ. 😉
The only way for me.
I'm waiting for the arrival of my new smoker. It's just a shame my birthday is at the end of September so the first few runs are almost certainly going to be done in the rain.
What kind did you get?
I've currently got a cheapo bullet smoker but it just doesn't get hot enough. I'm awaiting a (cheap) offset smoker. Hopefully it'll have better ventilation and control and it should get up to temperature and stay there.
I know it shouldn't be too hot but my old one barely scraped to 70oC. It actually went out if you took your eye off it for more than a few minutes.
Yeah low and slow is good but that is nowhere near warm enough. You want it around 225- 250F (107 - 121C).
I definitely got what I paid for. The last time I used it I just ran it for a couple of hours to get some flavour in to the meat and then finished it in the oven. Cheating horribly I know but it was either that or starve.
I wouldn't call that cheating. It is just using what you have available. I got a new smoker this summer. It was super cheap and runs on propane and has a tray for wood chips. I can cook as good on that one as I can on any of the full sized smokers I have ever used.
I've just looked at propane smokers and they're really expensive on this side of the pond. You've just reminded me to buy charcoal before the shops stop selling it for the winter though!
It's so nice to hear of other people smoking meats at home. I really enjoy doing it, even though it takes a lot of time. I smoked 3 whole chickens over the weekend. It took about 5 hours, but they were so very worth it. My favorite woods are hickory and apple, but it depends on the type of meat.
A word about technique, if I could. If you're smoking a meat like chicken, you want to get it to the proper doneness and no further unless you're going to shred or pull it. I use a digital probe thermometer with a remote on it. The probe connects to a transmitter that also shows the temperature of the meat and also transmits to the remote, which I can set to ring an alarm at a certain temperature. For chicken, it's 175 F. Then I know I have to get ready to take it out.
When I use a wood smoker I like hickory but I always add some fruit wood during cooking or it gets too bitter. Grape vine is spectacular if you can find it. I am fortunate enough to know a couple of people with wineries so I have a pretty ample (and free) supply most of the time. On my propane chip smoker I have found that mesquite provides the best flavor for my liking.
I know exactly what you mean with the bitterness. If you have a tray for liquid in your smoker, it helps to keep the humidity up and affords you the opportunity to add background flavors. I like using a mixture of apple juice, cayenne, whole garlic cloves and whole black peppercorns. This is in addition to the dry rub. The main flavor comes from the smoke, then the rub, then the liquid. Of course, it all depends on what you're smoking.
Water tray is a must for any smoker!!! Also when using hickory you need to open the vent as wide as it will go. Hickory smoke gets stale quickly and increases the bitterness.
_______________________________________________________________
Need help? Help us help you.
Read the article at http://www.sqlservercentral.com/articles/Best+Practices/61537/ for best practices on asking questions.
Need to split a string? Try Jeff Modens splitter http://www.sqlservercentral.com/articles/Tally+Table/72993/.
Cross Tabs and Pivots, Part 1 – Converting Rows to Columns - http://www.sqlservercentral.com/articles/T-SQL/63681/
Cross Tabs and Pivots, Part 2 - Dynamic Cross Tabs - http://www.sqlservercentral.com/articles/Crosstab/65048/
Understanding and Using APPLY (Part 1) - http://www.sqlservercentral.com/articles/APPLY/69953/
Understanding and Using APPLY (Part 2) - http://www.sqlservercentral.com/articles/APPLY/69954/
September 16, 2014 at 8:24 am
SQLRNNR (9/16/2014)
TomThomson (9/16/2014)
Ed Wagner (9/16/2014)
Of course, it all depends on what you're smoking.Indeed? :hehe:
I was wondering when the water cooler turned into the hippy tent. Or would it be the hangout behind the High School bleachers?
I admit that didn't see that play on words coming at all. Even though I live in Michigan, I take BBQ, grilling and smoking meats seriously. I hadn't even considered the twist - good job. 😉
September 16, 2014 at 10:26 am
We like grilling and are going through propane rather quickly this year, but no smoking. My wife doesn't really like the taste/smell, so cooking outside is simpler here.
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