Smoke on Badger Mountain
Babbling Farker
Hey folks, So my friend Dan arrived with a load of wood yesterday. I was expecting a truck bed. But when he arrived he had his bed full and a 12' trailer in tow full of wood as well. We got it all unloaded and he was on his way. So today it was 7 hours on splitting and stacking. I didn't quite finish but I got close. I'm all out of things to stack on so I guess I'll have to grab some pallets before he gets back on Thursday with a bed load of citrus.
Almond
Asian Pear
Pistachio
Cherry with some grape stump hidden underneath
The pear fractures a lot during splitting
Almost forgot, I decided to cook a chuck roast on the offset while all this was going on. Ran it with the Asian Pear to see what it was like. The wood burned quite hot and super clean. It had a nice subtle and sweet taste. I'm sure it would be a little more pronounced on say ribs, fish or chicken. But I will be using it on beef again because its the most seasoned of the bunch.
This also gave me a chance to run some more tests on the stick burner and make some tweaks.
Probe 1 is top rack FB end, P2 top rack stack end, P3 is lower rack FB end and P4 is lower rack stack end
Almond
Asian Pear
Pistachio
Cherry with some grape stump hidden underneath
The pear fractures a lot during splitting
Almost forgot, I decided to cook a chuck roast on the offset while all this was going on. Ran it with the Asian Pear to see what it was like. The wood burned quite hot and super clean. It had a nice subtle and sweet taste. I'm sure it would be a little more pronounced on say ribs, fish or chicken. But I will be using it on beef again because its the most seasoned of the bunch.
This also gave me a chance to run some more tests on the stick burner and make some tweaks.
Probe 1 is top rack FB end, P2 top rack stack end, P3 is lower rack FB end and P4 is lower rack stack end