MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 12-05-2008, 10:26 AM   #16
Mark
somebody shut me the fark up.
 
Mark's Avatar
 
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
Default

Quote:
Originally Posted by Smokin Turkey View Post
I use linoleum scraps all the time! I don't see a problem.

If you look for your nuts and they're no longer there, you may have a problem.
__________________
Dr. Mark (STL)
Ph.D. (honorary) Bovine $hitology

A thin line separates paranoia from an acute understanding of reality.
Mark is offline   Reply With Quote




Old 12-05-2008, 10:26 AM   #17
Harbormaster
somebody shut me the fark up.
 
Harbormaster's Avatar
 
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
Default

Quote:
Originally Posted by Smoke & Beers View Post
Thanks for the info...I found some 20# Cowboy on sale for $5...
I may pass now.
20 lbs for $5 is not a bad deal, even for Cowboy. I'd use it in a pinch, but it is not my "go to" charcoal.
__________________
Clark
My Boys: Joseph (EI); Andrew (EE); Daniel (EE)
My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K);
Brinkman Cimmaron.
"For when democracy becomes tyranny, those of us with rifles still get to vote"
Harbormaster is offline   Reply With Quote


Old 12-05-2008, 12:40 PM   #18
Jeff Hughes
is one Smokin' Farker
 
Jeff Hughes's Avatar
 
Join Date: 02-03-06
Location: tulsa oklahoma
Default

Quote:
Originally Posted by HeSmellsLikeSmoke View Post
Jeff is right about conventional oak flooring; however, some oak flooring is chemically treated for stability and, although it is unlikely that the flooring you are talking about is, since you don't know the source as he does, it is worth checking out.

From woodflooringonline.com

"Acrylic Impregnated Wood is More Stable

Acrylic impregnation marries the properties of wood with the plastic technology developed in the early 50's. Using the absorption ability of wood, two chemicals in solution are forced into the dry wood fibers completely saturating the wood. An outside force is then used to combine the two chemicals (polymerize) into solid acrylic (plastic). This chemical reaction takes place throughout the thickness of the wood. The resulting wood floor product has increased density, hardness, ( see HARDNESS Table of Wood Floor Species ) and wear resistance; and coloration can be inserted uniformly through the thickness of the wood. The acrylic fills the fibers and deters moisture absorption, thereby providing increased dimensional stability. These floors do not require "refinishing," in the pure sense of the word, since the acrylic finish is throughout the thickness. Surface treatment performed occasionally will reveal a brand new floor!

Up to this point the properties discussed have pertained only to solid oak floors, one piece of wood through its thickness. Hold on, because now we're going to take those properties and use them as we change direction entirely."
That is prefinished flooring, a completely different animal...

Yes, it is KD unfinished flooring that I am talking about...
__________________
Klose 72" Mobile
Medium BGE
HastyBake Legacy
22" Weber Kettle(10 bucks@garage sale)
Jeff Hughes is offline   Reply With Quote


Old 12-05-2008, 02:08 PM   #19
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Default

Quote:
Originally Posted by Smokin Turkey View Post
I use linoleum scraps all the time! I don't see a problem.

That explains so much about you.
__________________
Wait! Bigmista wrote a cookbook?


Rec Tec RT-700 Bull
Pitmaker Vault



Remembering Scott
Bigmista is offline   Reply With Quote


Old 12-05-2008, 02:15 PM   #20
Smokin Turkey
is One Chatty Farker
 
Smokin Turkey's Avatar
 
Join Date: 07-28-08
Location: Huntingdon, PA
Default

Quote:
Originally Posted by Bigmista View Post
That explains so much about you.

I think it ads to my creativity.

It's the plastic bottles that I think that are causing problems but they burn for hours!

__________________
Cooking for the love of it.
Smokin Turkey is offline   Reply With Quote


Old 12-05-2008, 02:19 PM   #21
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Default

The problem with kiln dried wood is the moisture, or lack of.....

The seasoned wood we smoke with is usually about 25% + moisture content.

Kiln dried wood is between 8 and 12% moisture.....so dry that it'll flame on contact of heat!





Unless your gonna soak and thats an OLD thread......
__________________
Owner of Bubba's BBQ & Catering L.L.C.
Beer Snob
I cook the #bestbrisketnorthoftexas. Get over it.
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Old 12-05-2008, 03:05 PM   #22
Jeff Hughes
is one Smokin' Farker
 
Jeff Hughes's Avatar
 
Join Date: 02-03-06
Location: tulsa oklahoma
Default

Quote:
Originally Posted by Bbq Bubba View Post
The problem with kiln dried wood is the moisture, or lack of.....

The seasoned wood we smoke with is usually about 25% + moisture content.

Kiln dried wood is between 8 and 12% moisture.....so dry that it'll flame on contact of heat!





Unless your gonna soak and thats an OLD thread......
I used KD oak in my Egg for years and it worked fine because of the low oxygen environment.

I agree that KD is not ideal for many cookers...
__________________
Klose 72" Mobile
Medium BGE
HastyBake Legacy
22" Weber Kettle(10 bucks@garage sale)

Last edited by Jeff Hughes; 12-05-2008 at 03:25 PM..
Jeff Hughes is offline   Reply With Quote


Old 12-05-2008, 03:08 PM   #23
Mark
somebody shut me the fark up.
 
Mark's Avatar
 
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
Default

I got trees available so I'll stick to that.
__________________
Dr. Mark (STL)
Ph.D. (honorary) Bovine $hitology

A thin line separates paranoia from an acute understanding of reality.
Mark is offline   Reply With Quote


Old 12-05-2008, 07:17 PM   #24
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Default

Quote:
Originally Posted by Jeff Hughes View Post
I used KD oak in my Egg for years and it worked fine because of the low oxygen environment.

I agree that KD is not ideal for many cookers...
And it will, and probably would work OK in a drum, but toss it in a stick burner or verticle and you get instant flameage......








NTTAWWT
__________________
Owner of Bubba's BBQ & Catering L.L.C.
Beer Snob
I cook the #bestbrisketnorthoftexas. Get over it.
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Old 12-05-2008, 09:09 PM   #25
1_T_Scot
is Blowin Smoke!
 
Join Date: 06-03-08
Location: Pontiac Illinois
Default

Quote:
Originally Posted by Smokin Turkey View Post

I think it ads to my creativity.

It's the plastic bottles that I think that are causing problems but they burn for hours!


Y'all want something that smokes for hours and gives a very large quanitity of smoke try an old tire. The smoke has a little bite to it.
1_T_Scot is offline   Reply With Quote


Old 12-05-2008, 09:33 PM   #26
MrMike
On the road to being a farker
 
Join Date: 08-16-05
Location: Carmel, NY
Default

I would be skeptical with any wood that has been 'processed' in any way. You just never know where it's been, what's been done to it, etc. HOWEVER...I don't think that using it once, twice, three times a pork butt.. would be toxic. Would I smoke with it exclusively? Don't think so.
__________________
If you can't be a good example, then serve as a horrible warning....
MrMike is offline   Reply With Quote


Old 12-05-2008, 09:53 PM   #27
cheez59
Quintessential Chatty Farker

 
Join Date: 05-29-08
Location: LaFayette, GA
Default

Quote:
Originally Posted by 1_T_Scot View Post
Y'all want something that smokes for hours and gives a very large quanitity of smoke try an old tire. The smoke has a little bite to it.
Hard to keep the ribs from looking burnt too I would think.
__________________
Lone Star Grillz mini insulated cabinet.Lonestar Grillz 20x42 offset. Broil King Baron Gasser, Vortex and Slow & Sear Plus, Weber 26" Original Premium, Weber Smoky Joe, Cajun Fryer 8-1/2 & 4 Gallon, The Big Easy oil-less fryer, BBQ Guru CyberQ Cloud, BBQ Guru DigiQ DX2, Thermoworks Smoke, Maverick XR-50
cheez59 is offline   Reply With Quote


Old 12-06-2008, 10:03 AM   #28
akayaker
Got Wood.
 
Join Date: 10-01-08
Location: Louisville, ky
Default

Good to hear. I'll to see if chems were applied before using any to smoke.

I figured that I wasnt alone in the use of flooring.


Thanks
akayaker is offline   Reply With Quote


Old 12-06-2008, 10:10 AM   #29
C Rocke
is One Chatty Farker
 
C Rocke's Avatar
 
Join Date: 01-29-07
Location: Fountain Hills, AZ
Default

Sometimes, I use only chemicals - That's another story...
__________________
Just me, the Wife, and the Dogs
C Rocke is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Bradford pear wood as smoke wood CaptainJimmy Q-talk 9 08-27-2009 12:54 PM
Smoke`N Pit Smoke King Deluxe Heavy-Duty Charcoal/Wood Smoker & Grill circle m Q-talk 2 06-10-2007 06:37 AM
Open floor bbqjoe Food Handling General Discussion 10 06-21-2006 02:39 PM


Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 05:19 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts