Hello Angie.
I’ve spent the evening reading a lot of the questions in the HOB section. I think what a lot of people were looking for was information on how long the inlet pipe needs to be. The videos are good, but they only really address the basic set up of the body, priming, and degreaser cage level (for the 90, 1000 and 2000 hob). But none of them address how far down the inlet pipe should be. I have determined I need to cut some of mine off, but how much? Can you offer any guidance on that? Should it be an inch below the surface? Half inch? I’m not talking about the cage, I’m talking about the inlet pipe.
Thanks in advance for your guidance.