Hold up, I need to get the bark off?
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3 Questions - Green wood vs dried
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I have enough that I can push the bark pieces off to a different year. I'll split it soon, then get out the miter saw to chop it into chunks. Then figure out some type of storage system.
Honestly, $24/year to becoming a member on here isn't that scary of a fee. I just need to wipe out tuition firstLast edited by pa317; April 2, 2019, 02:47 PM.
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Your Quote: "Good morning! I am only on the trail here, so I want to bundle my questions up front." caught my attention.
You posted another 4 questions in another thread and asked if a SnS was worth it and mentioned the $100 was a little heavy for the budget.
FWIW.... I would recommend holding off on purchases of gear if money is tight and instead getting a paid subscription to the AR Pitmaster's Club... The $24/year is likely to yield you a lot better return on investment than any other $24 bbq related purchase you would make. The knowledge and help you can get from hanging around in here and being able to ask all skill levels of bbq folks (from no idea, to backyard heroes, industry manufacturers, professional restauranteurs, and beyond) more than pays for itself.
Just a thought.
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I have lots of hickory and black cherry around my place. I often trim a large trunk (usually Cherry) or fall a skinny Shag Bark Hickory.
What I have found over the years - split them up and set outside, covered for the spring/summer. I often toss them on my hot blacktop driveway for a few days.
I have found that in a few short summer months, the wood has dried just right. They get those cracks and sound more "hallow" when banged together.
IMHO, too dry a wood is not good. Too damp, same. You want a little moisture left for smoke!
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Originally posted by Nate View PostYour Quote: "Good morning! I am only on the trail here, so I want to bundle my questions up front." caught my attention.
You posted another 4 questions in another thread and asked if a SnS was worth it and mentioned the $100 was a little heavy for the budget.
FWIW.... I would recommend holding off on purchases of gear if money is tight and instead getting a paid subscription to the AR Pitmaster's Club... The $24/year is likely to yield you a lot better return on investment than any other $24 bbq related purchase you would make. The knowledge and help you can get from hanging around in here and being able to ask all skill levels of bbq folks (from no idea, to backyard heroes, industry manufacturers, professional restauranteurs, and beyond) more than pays for itself.
Just a thought.
Edit: To elaborate on my 'work better' comment. I'm hesitant to crutch poor skills with fancy tools. ie, an amazing golf club for a bad golfer will only hit the ball further into the woods. A SnS, if I don't have the skills to back it up, won't yield the best meat I've ever had.Last edited by pa317; April 7, 2019, 06:46 PM.
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Founding Member
- Jul 2014
- 1595
- Lake Charles, LA
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Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
All great comments. On the faux cambro, just factor in the quality of your cooler. A Yeti style cooler, pre-warmed and filled 50% with hot barbecue at 190 degrees will hold above 140 for, my guess, 8+ hours. A cheap cooler, half of that.
If your barbecue is cooler when you put it in, and if your ratio to hot food/empty space is worse, then it's all more sensitive. Pre-warming your cooler is more essential.
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