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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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02-22-2013, 10:45 PM | #1 |
is one Smokin' Farker
Join Date: 05-24-12
Location: Port Coquitlam, BC Canada
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Post Man Comith
This weeks deliveries.....
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Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR] |
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02-22-2013, 10:49 PM | #2 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Man, that is a haul!
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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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02-22-2013, 10:53 PM | #3 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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Nice, that's one wood that I have never tried but really want to! Maple. Nice score!
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02-22-2013, 10:53 PM | #4 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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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 |
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02-22-2013, 10:58 PM | #5 |
is one Smokin' Farker
Join Date: 05-24-12
Location: Port Coquitlam, BC Canada
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Ya was hoping i'd have the maple in time to smoke the 10lb's of bacon i just did a while ago.
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Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR] |
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02-22-2013, 11:07 PM | #6 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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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!
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02-23-2013, 02:11 AM | #7 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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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?
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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 |
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02-23-2013, 05:51 AM | #8 |
On the road to being a farker
Join Date: 09-09-12
Location: GlenAllen va
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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!
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Uds chargriller pro weber kettle chubby g2 |
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02-23-2013, 01:22 PM | #9 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Very nice!
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"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] | |
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02-23-2013, 02:54 PM | #10 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Nice haul, That should keep you busy for a while.
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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: |
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02-23-2013, 04:41 PM | #11 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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I like the ceramic chicken stand...
Nice delivery |
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02-24-2013, 06:40 AM | #12 |
is one Smokin' Farker
Join Date: 02-21-11
Location: Old Town, Maine
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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.
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02-24-2013, 07:13 AM | #13 |
Is lookin for wood to cook with.
Join Date: 12-08-12
Location: West Bend, WI
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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
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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.) |
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Thanks from:---> |
02-24-2013, 08:59 AM | #14 |
Full Fledged Farker
Join Date: 08-09-10
Location: Forest Hill, MD
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Re-hydration of wood?
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[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] |
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02-24-2013, 10:10 AM | #15 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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