I am tring to install a Pioneer 47ai DVD player,the promblem is depth,the pioneer unit is too shallow to stack on.......can I stack on top of my 1050.I have never done it because of concern for the heat,however the 47ai would only cover about 3/5 of the 1050???
Duncan

I would strongly recommend against it. The 1050 puts off quite a bit of heat, and blocking even half of the ventilation out of the top of the unit will cause both the 1050 and the 47ai to run hot.

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gonk -- Saloon Links | Pre/Pro Comparison Chart | 950 Review

I would have to agree, I used to have my multi-disc change ontop of my 1050 and it did ran hot, I since have changed the layout of my stack and the 1050 runs much cooler with the open space above it, and that 3" fan that sucks in the cool air doesn't hurt either...and I do have an exhaust fan as well, I know someone in this forum would catch that (scott)..

I have a fairly small cabinet under my TV, so I need to stack components. I've stacked VHS on top of the receiver, and a DirecTV receiver on top of the VHS (DVD is located elsewhere due to space). To be safe, I added an approximate 3/4" high x 1" wide x 2" long block under each foot of each component, just to create more air space. The blocks are painted black to blend in. The back of my cabinet is open. I have glass doors on the front that I sometimes open and sometimes not. It's worked very well. My components do not run hot.

Don't know about the 1050, but I stack stuff on top of my 755 all the time. Eggs, bacon, scrapple, etc. Works great.

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Matthew J. Hill
matt@idsi.net

Scrapple...Is there anything it can't do? Do you use maple syrup or ketchup on yours?
DmC

If you put a little bit of flour on it before you fry it, it comes up nice and crispy. Then you eat it like you eat bacon, of course: no condiments.

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Matthew J. Hill
matt@idsi.net

Matthew You put THIS on top of your 755?
Ingredients:
1: Grandmother to make sure everything is done "just so"
2: Mother to do most of the preparations. Overseen by ingredient #1
3: Children, big enough to stir the pot but not smart enough to be somewhere else
4: Hog heads (number depending upon how many hogs were killed) About 1/4 of the livers (the rest having been made into liver pudding or fried) Hearts
5: Various and sundry other parts of the pig not used to make other delicacies.
Salt. Sage. Pepper. Maybe a little celery salt to highlight the flavors (optional)
Stone ground white cornmeal

Sacrilege!!!! (I did not know what scrapple was so I looked it up. Gasp)

But just one taste on a cold wintery day with over-easy eggs on top with their yolks running down, (I can feel my arteries clogging now )and you will be a believer! Matthew likes his plain(sans condiments) Every once in a while I like a little ketchup (Catsup?)or even better, some pure Canadian Maple Syrup on the side. Remember the beta-testers and the 950 reviews? Happy Stacking!!
DmC



[This message has been edited by DMC (edited October 26, 2002).]

Well, Lena, I think that's why it's called "scrapple": it's made from the scraps. But oooh, is it good.

A great man (slang for "I don't know who") once said that anyone who has a respect for laws or sausage should never watch either being made. I think the same goes for scrapple.

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Matthew J. Hill
matt@idsi.net