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Thin Blue STEAM?

post #1 of 19
Thread Starter 
Well, a couple members here wanted some apple I went out to the pile and grabbed a few logs and busted 'em up. Be doggone if they are still pretty green after 5 months. And they are short cut too... 6-8 inches! Well..I'll fix that!

Got a half bag of the Cowboy left being ignored... sooo I fill up a basket, fire it and take the heat deflection grate otta the WSM and Volia'!

Be more wood per Lb too, Guys!

post #2 of 19
Rich how would Thin blue steam taste????? biggrin.gif
post #3 of 19
Thread Starter 
Hmmm dunno I guess... but it don't smell too bad...kinda like the woods after a rain heh.
post #4 of 19
LOL, you might want to throw a hot dog on for lunch, might be tastey....
post #5 of 19
is that how you keep your perfect complexon?PDT_Armataz_01_28.gif
post #6 of 19
Thread Starter 
Heh booty secret is out! Kinda like my cologne and deoderant... stand in front of the exhaust for 10 min. with a pork butt on ;{)
post #7 of 19

Wood question...

I have a question for you Rich, or anyone else, how long/to what extent do you pre-burn wood? I have a stack of mulberry my dad gave me from his property that has been cut and sitting out for about 9 months or so. It still has the bark and seems to be a bit green yet. I was told to pre-burn it and it should be ok. I would like some professional input if you're willing. Thanks

post #8 of 19
Thread Starter 
A good clue would be when you stop seeing moisture seeping out the endgrain of the cuts. I'm assuming you'll be using it that day right?
post #9 of 19
Far from professional , just a beginner here . PDT_Armataz_01_04.gif But , this is some of what has been working OK for me.
I pre-toasted these in the starter chimney , would have been better if I split them in half I think.

Front two are done , the ones in the back went back in the starter other end up.

Took down a pin cherry tree at camp last fall and some of the firewood chunks were too long . I cut these rounds off , set them in the sun for a week or so and they really dried right quick. almost no pre-toasting required. Just split into chunks , and use.

Longer splits get the same treatment

Just play around with them , if a chunk or split doesn't want to burn , take it back outta the firebox and give it some more pre-toast.
post #10 of 19
Yeah, that's what I have been doing. I don't think I've been burning it long enough though...I'm going to have to watch closer. My dad has A LOT of mulberry and so far I like it quite a bit. I want to keep using it, but at the same time I don't want to ruin my food by not seasoning it correctly. Thanks for input. It's greatly appreciated.

post #11 of 19
looks like you got it goin on there rich
post #12 of 19
AWESOME! Thanks a lot for the pictorial tutorial. I'm definitely a see it to learn it type. This helps a lot. Thanks!

post #13 of 19
Hunky Smoked Wood?! Nice idea ta get that wood out to da guys! Points for goin above and beyond to help out fellow members!!!!PDT_Armataz_01_37.gif
post #14 of 19
Looks good Rich.

Thank you kindly for the extra effort as well. I am humbled at your generosity.
post #15 of 19
Thread Starter 
Eh...I'm just getting rid of the Cowboy LOL! Yer welcome!
Stuff looks good... steam has decreased alot, and I grabbed a chunk and re-split it. Popped just like it oughta... which as you wood won't.
post #16 of 19
Thread Starter the wood comes to sit on the blacktop drive in the sun to cool. It had that hardwood "pop" hitting the ground, not the "thud" of green wood. You guys are set! :{)
post #17 of 19
That's a pretty neat trick, Rich! What do you do for an encore?? LOL Way to go, sharing the wealth of good smoking wood......;) I've done a little bit of that myself. L8r, Eric
post #18 of 19
Thread Starter 
Hmm 12:26 PM how bout a shot of James B. Beam \_/ Encore! PDT_Armataz_01_37.gif
post #19 of 19
Gotta have a chaser wink.gif a 1:36 pm toast to you

Nice job Rich , folks like you are what makes this forum so great PDT_Armataz_01_37.gif
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