Recent content by Northern_Cowboy

I've not made any cuts on a miter saw with irregular shaped pieces, so I have no experience to advise from. I just know how miter saws rotate when cutting (it's good to know which direction the saw blade is going so you limit damaging the show side of the wood). Make sure you're wearing eye...

There shouldn't be much kickback risk with the miter saw. I'd recommend cutting all the way through. Position it as best you can so the split is against the fence on both sides of the blade. Since the blade rotates into the piece towards the fence, as long as the piece is against the fence on...

The most difficult part will be securing the split while you cut it. Recip saws are pretty crude tools meant for demolition where quality of cut isn't really important. Make sure to secure the split well, and you should be fine.

Based on your description, I can't imagine how a miter saw would be more dangerous than a recip saw. Sounds like you have a great setup there!

Mad Scientist BBQ channel on YouTube uses a miter saw to cut his splits to length. I've seen others do the same. It is another step, but it might be worth it, if you have a miter saw and it's 'handy' (I have one, but it's somewhat buried; lol).

That's a huge side opening! Let me know how it works out!

I made mine, roughly, 12"x12"x6" tall. I got two 12"x24" sheets from Lowes, crossed them and folded up the sides. Can't get much bigger else it wouldn't fit through the smoke box opening. It's maybe 1/4" taller than optimal to use in the cook chamber; the grate is raised up a tad when I...

Thanks for that tip! I guess I know what I'm going to do on my next cook!

The guy with the narrow basket had a much narrower basket than that. It was maybe 8" at the top and 3-4" at the bottom. Basically one piece of wood for his rig fit almost all the way down. Is it better to have your coals all in one smaller pile?

Chargriller Competition Pro offset smoker. Assembled an expanded steel coal basket. I have used that in the cooking chamber to smoke 'n' sear burgers and steaks, so that's good. I've watched tons of videos and some recommend to build your coal bed along the rear half the fire box. Is it...

It is still delicious. Since I get to eat both the "mistakes" and successes, I'm not dissuaded from continuing. :emoji_grin:

Tastes great, but overdone. The day went well, until about 7 hours in. Lost the ability to maintain heats. I think the wind picked up, throwing everything off. Got it back up and then it started raining, and I lost it again. Brought them in and finished in the oven. Wrapped at 165° and...

I looked up "deckle" and got different information. Some refer to the point as the deckle. Some called the ribeye cap the deckle. Then, there's the one here referring to the fat between the flat and point. I got a good bit of it out, but I didn't make a huge deal out of it. If it's...

The guy gave the reasoning of wanting to make the piece as flat as possible. When he was done, the point only stuck up maybe 1/4 of what it did prior to removing that fat in between.

I do enjoy Franklin's channel! I'm using a Char Griller Competition Pro offset stickburner. Here's my day: