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Unread 04-03-2011, 01:15 PM   #15
Babbling Farker

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Join Date: 12-18-10
Location: Pleasanton, Ca
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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
Large BGE, Cold smokehouse, Kamado Joe Jr,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star, Smokey Joe, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
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