u/hicuph

I've read reviews of the outdoor string lights that are supposed to be waterproof, yet there are numerous complaints that water still gets into the bulbs. I'm curious if anybody has any recommendations to do extra waterproofing so they might last a bit longer?
As an example, I purchased an outdoor uv light for night vision cameras. The user base recommended adding a silicon bead around any seal since the uv lighting fixture tended to have water leaks.

I'd welcome any suggestions since these lights are not cheap and it's not feasible to be replacing/repurchasing every 6 months because the lights don't seem to have long-term waterproof capability.
Constructive comments/suggestions are appreciated.

Update 1: forgot to mention I'm looking at the Govee S14 h702c lights: 144', 45 bulbs. I'm leaning toward only using one strand at a time - it comes with 3 strands. We have a 20x10 carport, so the 48' strands will work nicely.

We run a small marina and love to make pizzas. We currently use cheap 110 v countertop ovens from webstraurant store website and find them somewhat inconsistent, particularly in maintaining temperatures. We don't handmake pizzas, just use TJ's frozen 12" pizzas. Our customers are looking for simple pizzas:pepperoni, cheese, meat lovers, pepperoni + sausage. We don't put out fancy pizzas (neapolitan, ny, deep crust, etc) just simple 12" round thin or thick crust pizzas.

I've seen the fancy $800+ ovens, but, that's simply not in our budget. Would like to get an oven that hits the following targets:

- cooks 12" pizzas

- stackable - would use two ovens stacked on top of each other

- adjustable temperature controls

- runs on 120vac

- preferably insulated

- we find these compact ovens don't have even heating, so rotate our pizzas to get even cooking. the oven needs to have an opening that allows us to rotate the pizza easily with a peel.

-while cooking speed is nice, we're comfortable with 10-15 min cooking time per pizza.

- preferably priced around $200 or less (could go slightly higher)

- a stone or steel is nice, but increases the pre-heat time. We cook sporadically, so, leave the ovens off and look for ovens that heat in < 5 minutes. This allows us to conserve elect utils, yet get a pizza cooking in a short time.

I would love to hear from others, hopefully from someone that runs a similar cooking situation and look forward to gettting updated on the latest in countertop pizza ovens.

We run a marina in southeast missouri and the weather is a major factor in our operation: the facililty is not mounted on solid ground, it floats on water, thus is subject to wind, hail, snow, rain, and ice. Our local weather station, KFVS12 is being dropped from Dish, so we're reviewing options, one of which is picking up the ota broadcast.
I have attached a copy of the rabbitears report (https://www.rabbitears.info/s/2650090) that shows, we're located ~ 73 miles from the tower and have bad signal strength. Our antenna would be located not at the top of a hill between our house and the tower location. We have a mast that has several sections and may be able to go up to 50' in the air.
I'm unsure if we will be able to get signal from the tower, the report shows we have "Bad" field strength, so I don't know if antennas would be able to improve our situation.
I welcome any suggestions on an antenna setup that may work in our situation.

Based on the antennaman, i'm leaning toward the televes dat boss mix lr 148383 or the winegard hd7698p, but, am unsure if our goal is achievable. The alternative is to look a livestreaming, but, that depends on having good internet connectivity, which is deplorable from our local provider, but may be more stable coming from Starlink.

Based on the antennaman, i'm leaning toward the televes dat boss mix lr 148383 or the winegard hd7698p, but, am unsure if our goal is achievable.