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-   -   Post Man Comith (http://www.bbq-brethren.com/forum/showthread.php?t=154513)

Dirtbuddy 02-22-2013 10:45 PM

Post Man Comith
 
This weeks deliveries.....

http://i143.photobucket.com/albums/r...Q/P1010336.jpg

http://i143.photobucket.com/albums/r...Q/P1010337.jpg

http://i143.photobucket.com/albums/r...Q/P1010338.jpg

http://i143.photobucket.com/albums/r...Q/P1010339.jpg

HeSmellsLikeSmoke 02-22-2013 10:49 PM

Man, that is a haul!

jmoney7269 02-22-2013 10:53 PM

Nice, that's one wood that I have never tried but really want to! Maple. Nice score!

AussieTitch 02-22-2013 10:53 PM

I really like the note you got with the wood.
Australian company's would be lucky to send you a receipt.
I have noticed the diff buying from the States.
cheers.
Titch

Dirtbuddy 02-22-2013 10:58 PM

Quote:

Originally Posted by jmoney7269 (Post 2379449)
Nice, that's one wood that I have never tried but really want to! Maple. Nice score!

Ya was hoping i'd have the maple in time to smoke the 10lb's of bacon i just did a while ago.

jmoney7269 02-22-2013 11:07 PM

I like maple syrup drizzled over a bacon wrapped sfuffie, but I don't want my BBQ to taste like maple syrup. I doubt it will though. I heard that wicked good has maple in their weekend warrior blend. I'm not so certain but I know it's damn good charwood!

cholloway 02-23-2013 02:11 AM

They contend that a higher moisture level (30% and higher) in wood makes for better smoking. That sounds more like smoldering to me.
Am I wrong or is 30% moisture level considered "seasoned" wood?

Hcs 02-23-2013 05:51 AM

I made the mistake of not mixing the maple 1 time I ended up with candied turkey. That was the second time I had used maple and much stronger than the first batch!

BobM 02-23-2013 01:22 PM

Very nice!

code3rrt 02-23-2013 02:54 PM

Nice haul, That should keep you busy for a while.

IamMadMan 02-23-2013 04:41 PM

I like the ceramic chicken stand...

Nice delivery

cliffcarter 02-24-2013 06:40 AM

Quote:

Originally Posted by cholloway (Post 2379560)
They contend that a higher moisture level (30% and higher) in wood makes for better smoking. That sounds more like smoldering to me.
Am I wrong or is 30% moisture level considered "seasoned" wood?

20% moisture or less is seasoned wood, the good news is that in about 4 weeks the moisture content of both the hickory and the maple will be at or below 20%, if stored in a warm dry place.

1dusty00a 02-24-2013 07:13 AM

Your PostMan must be waitin for an invite!!!! Great Haul. I've tried a couple of Oakridge BBQ's rubs and cann't ask for a better product. Let us know how the Secret Weapon is.

Enjoy

rolfejr 02-24-2013 08:59 AM

Re-hydration of wood?:confused:

Skidder 02-24-2013 10:10 AM

Quote:

Originally Posted by rolfejr (Post 2381068)
Re-hydration of wood?:confused:

Made my eyebrows raise too. How do you re hydrate wood? Even if you soak it you''ll be lucky if the water went in 1/8th inch.


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