Post Man Comith

Dirtbuddy · 02-22-2013, 10:45 PM

This weeks deliveries.....

HeSmellsLikeSmoke · 02-22-2013, 10:49 PM

Man, that is a haul!

jmoney7269 · 02-22-2013, 10:53 PM

Nice, that's one wood that I have never tried but really want to! Maple. Nice score!

Titch · 02-22-2013, 10:53 PM

I really like the note you got with the wood.
Australian company's would be lucky to send you a receipt.
I have noticed the diff buying from the States.
cheers.
Titch

Dirtbuddy · 02-22-2013, 10:58 PM

Quote:

Originally Posted by jmoney7269

Nice, that's one wood that I have never tried but really want to! Maple. Nice score!

Ya was hoping i'd have the maple in time to smoke the 10lb's of bacon i just did a while ago.

jmoney7269 · 02-22-2013, 11:07 PM

I like maple syrup drizzled over a bacon wrapped sfuffie, but I don't want my BBQ to taste like maple syrup. I doubt it will though. I heard that wicked good has maple in their weekend warrior blend. I'm not so certain but I know it's damn good charwood!

cholloway · 02-23-2013, 02:11 AM

They contend that a higher moisture level (30% and higher) in wood makes for better smoking. That sounds more like smoldering to me.
Am I wrong or is 30% moisture level considered "seasoned" wood?

Hcs · 02-23-2013, 05:51 AM

I made the mistake of not mixing the maple 1 time I ended up with candied turkey. That was the second time I had used maple and much stronger than the first batch!

BobM · 02-23-2013, 01:22 PM

Very nice!

code3rrt · 02-23-2013, 02:54 PM

Nice haul, That should keep you busy for a while.

IamMadMan · 02-23-2013, 04:41 PM

I like the ceramic chicken stand...

Nice delivery

cliffcarter · 02-24-2013, 06:40 AM

Quote:

Originally Posted by cholloway

They contend that a higher moisture level (30% and higher) in wood makes for better smoking. That sounds more like smoldering to me.
Am I wrong or is 30% moisture level considered "seasoned" wood?

20% moisture or less is seasoned wood, the good news is that in about 4 weeks the moisture content of both the hickory and the maple will be at or below 20%, if stored in a warm dry place.

1dusty00a · 02-24-2013, 07:13 AM

Your PostMan must be waitin for an invite!!!! Great Haul. I've tried a couple of Oakridge BBQ's rubs and cann't ask for a better product. Let us know how the Secret Weapon is.

Enjoy

rolfejr · 02-24-2013, 08:59 AM

Re-hydration of wood?

Skidder · 02-24-2013, 10:10 AM

Quote:

Originally Posted by rolfejr

Re-hydration of wood?

Made my eyebrows raise too. How do you re hydrate wood? Even if you soak it you''ll be lucky if the water went in 1/8th inch.

02-22-2013, 10:45 PM	#1
Dirtbuddy is one Smokin' Farker Join Date: 05-24-12 Location: Port Coquitlam, BC Canada	Post Man Comith This weeks deliveries..... __________________ Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR]

02-22-2013, 10:49 PM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Man, that is a haul! __________________ 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

02-23-2013, 02:11 AM	#7
cholloway Babbling Farker Join Date: 05-10-11 Location: East of Atlanta, GA. Name/Nickname : Colin	They contend that a higher moisture level (30% and higher) in wood makes for better smoking. That sounds more like smoldering to me. Am I wrong or is 30% moisture level considered "seasoned" wood? __________________ Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser

02-23-2013, 05:51 AM	#8
Hcs On the road to being a farker Join Date: 09-09-12 Location: GlenAllen va	I made the mistake of not mixing the maple 1 time I ended up with candied turkey. That was the second time I had used maple and much stronger than the first batch! __________________ Uds chargriller pro weber kettle chubby g2

02-23-2013, 01:22 PM	#9
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	Very nice! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

02-22-2013, 10:53 PM	#3
jmoney7269 Banned Join Date: 02-07-11 Location: brenham, texas	Nice, that's one wood that I have never tried but really want to! Maple. Nice score!

02-22-2013, 10:53 PM	#4
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	I really like the note you got with the wood. Australian company's would be lucky to send you a receipt. I have noticed the diff buying from the States. cheers. Titch

02-22-2013, 11:07 PM	#6
jmoney7269 Banned Join Date: 02-07-11 Location: brenham, texas	I like maple syrup drizzled over a bacon wrapped sfuffie, but I don't want my BBQ to taste like maple syrup. I doubt it will though. I heard that wicked good has maple in their weekend warrior blend. I'm not so certain but I know it's damn good charwood!

02-23-2013, 02:54 PM	#10
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Nice haul, That should keep you busy for a while. __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

02-23-2013, 04:41 PM	#11
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	I like the ceramic chicken stand... Nice delivery

02-24-2013, 07:13 AM	#13
1dusty00a Is lookin for wood to cook with. Join Date: 12-08-12 Location: West Bend, WI	Your PostMan must be waitin for an invite!!!! Great Haul. I've tried a couple of Oakridge BBQ's rubs and cann't ask for a better product. Let us know how the Secret Weapon is. Enjoy __________________ Dusty West Bend, Wi ----------------------- Red - BPDS 85Gal Monster UDS (under Construction) Brinkman Pro-Grill Gaser Maverick ET-732 Thermoworks RT301WA-H (Not a Therma Pen, the Worlds Fastest, But I can Live with 6 Sec.)

02-24-2013, 08:59 AM	#14
rolfejr Full Fledged Farker Join Date: 08-09-10 Location: Forest Hill, MD	Re-hydration of wood? __________________ [B][FONT=Comic Sans MS]Rolfe Garrett[/FONT][/B] Certified BBQ Judge Certified Table Captain [I][B][FONT=Comic Sans MS]Rockin' Robyn's BBQ [/FONT][/B][/I][LEFT][URL="https://www.facebook.com/pages/Rockin-Robyns-BBQ-Team/107295966034865?ref=tn_tnmn"]Like us on Facebook! [/URL] Stop by our website! [URL="http://www.rockinrobynsbbq.com"]www.rockinrobynsbbq.com[/URL] [/LEFT]