Originally Posted by Bob in St. Louis
Oh cool, that sound promising. How do you know when it's done? Is there a "too warm" temp to stay under?
Sorry for the noob questions.
For the initial drying stage, I am staying at normal room temp inside my air conditioned kitchen at 68/70 degrees. It seems to be drying quite well and Thursday I will wax coat it and put in the wine cooler at 55 degrees with a humidity of 65%
Backyard Disasters are my specialty.
"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!