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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-01-2013, 09:10 PM
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#1 |
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Got rid of the matchlight.
Join Date: 02-25-13
Location: STL
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Wood Quality
How picky are you guys about the quality of the wood you use? Obviously I'm not referring to moldy, rotten wood, but are you picky about how long it's been weathered or how long the tree was on the ground? Does anyone only get fresh cut logs and weather it themselves? I have some apricot from a few years back that I was going to use for woodworking projects and a few spots are ate out by bugs. Ill post a picture when I can get one to see what everyone thinks.
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03-01-2013, 09:24 PM
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#2 |
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somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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With the price of meat being what it is these days I am very picky about the wood.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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| Apricot, wood chips |
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