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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 04-09-2014, 09:30 AM   #16
jestridge
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How much you pay for the barrel?
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Old 04-09-2014, 10:02 AM   #17
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60 euro or about 80 dollars

its about average for them here
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Old 04-10-2014, 04:57 AM   #18
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Here we go

My lord the smell is out of this world the whole garden smells of whiskey

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Old 04-10-2014, 05:54 AM   #19
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achi wa wa ...thats some expensive smoking wood.....
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Old 04-10-2014, 06:07 AM   #20
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Yes but bag wood chips is about 10e here

So in long run its cheaper

But still smoking here is very expensive as bot popular

Irish ppl class bbq as load heat an flames, fire on load burgers and sausages and end up with burn outdide raw in middle

I am beginner smoker and anyone tastes propper bbq cant get over the flavour and end up learni g how bbq properly

But yes was very expensive wood

More when dad loves smell he took few staves
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Old 04-10-2014, 06:08 AM   #21
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These will be pit i with charcoal do should ger lot smokes out of them
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Old 04-10-2014, 09:15 AM   #22
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Quote:
Originally Posted by john_aero View Post
My lord the smell is out of this world the whole garden smells of whiskey
I wish my garden smelled like whiskey. The end of that barrel is cool! I'd hang that in my garage.
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Old 04-10-2014, 09:25 AM   #23
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oh yes 2 ends being kept, one was itting in crap so wouldnt use it in fire, other end has nice logo so might make a table out of it. not very level on top though
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Old 04-10-2014, 09:43 AM   #24
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Way to go! I know you are gonna be as happy as I was with that barrel wood. Mine was wine soaked and it smelled awesome too!
Nice Score!
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Old 04-10-2014, 10:21 AM   #25
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yes hope season it saturday and might try smoke pork butt sat or sunday
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Old 04-10-2014, 10:22 AM   #26
deguerre
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Has anybody said "Hell Yes" yet?
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Old 04-10-2014, 10:23 AM   #27
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hell yes
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Old 04-10-2014, 10:32 AM   #28
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Good then. Wouldn't want to repeat. I'll get the pricey Jack Daniels briquettes JUST to get the cut and cubed staves that are mixed in.
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Old 04-10-2014, 10:39 AM   #29
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yes they are expensive but i think for flavour and amount of lump will end up with they will be good

are they best left dry out or keep them moist for soking in uds
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Old 04-10-2014, 10:43 AM   #30
deguerre
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Best used dry. I mix them in (A few to several) with the unlit lump or briquettes before lighting.
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