View Single Post
Old 04-03-2011, 12:15 PM   #15
Quintessential Chatty Farker

martyleach's Avatar
Join Date: 12-17-10
Location: Pleasanton, Ca

Originally Posted by Smokesman View Post
As a fellow woodworker and bbq'er that is a thing of beauty! The deep trough is nice. How did you do the lines? We have been using a heavy wood carving board for slicing brisket at comps and have never been told not to. That however would never fly serving to the general public.
The black lines are pieces of 1/8" wide ebony inlaid into the maple
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby,26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smoky Joe
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
martyleach is offline   Reply With Quote

Thanks from:--->