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Old friend wants to buy bbq wood. He is in the back yard poker catagory.

Post in 'DIY and General non-hearth advice' started by smokinj, Jun 26, 2011.

  1. smokinj

    smokinj Minister of Fire

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    Its all well seasoned.....Never tryed sugar got some of that as well. What kind of flavor you get out of sugar Maple?

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  2. woodsmaster

    woodsmaster Minister of Fire

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    Ever try maple cured bacon ?
  3. smokinj

    smokinj Minister of Fire

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    :p I better throw a couple sticks on this load no charge....... :coolhmm:
  4. Thistle

    Thistle Minister of Fire

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    Oh my!! For the first time last week.Take a teaspoon of the melted drippings, 1 or 2 finely chopped green onions fresh from the garden -sautee them for a few minutes then stir them along with some of the crumbled bacon into brown & wild rice or linguini..... Its heaven I tell ya. :coolsmile: I've used sugar maple scraps from the shop,local silver maple on my smoker & Weber kettle,even tried a small chunk of Norway Maple from pruning the neighbor's tree last week. Its all good,though Sugar has the most flavor I'd say.Last Fall I smoked a nice slab of wild-caught Norwegian Salmon with some dry Sugar chunks,one of the best pieces of fish I ever ate. ;-)
  5. smokinj

    smokinj Minister of Fire

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    Never would have taught to use silver either. Seem's hickory is the big one here, and sugar is very rare.
  6. Backwoods Savage

    Backwoods Savage Minister of Fire

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    Jake, being an old friend does tend to make this a bit tricky for charging. But you still have to charge enough to cover your butt as that indeed can be some work. I'd put some in buckets and then figure out the total cu. ft. so that in the future you could deliver without stuffing those buckets. Those buckets like that are not easy to handle.
  7. smokinj

    smokinj Minister of Fire

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    Those buckets are a bit, was the only thing I had (over 30 of them given to me). I told him up front that I have enough that money not nessary. Hes running 6-8 bags 20lbers of kingsford and 30-40 lbs of chips. He got a 2 sponsor but as I remember that don't pay well. He is to the point that he really starting to look at cost. I will try and post a pic of him....This guy has bbq pouring out of him! :lol:
  8. Adios Pantalones

    Adios Pantalones Minister of Fire

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    I'm an atheist... but this deserves an AMEN.

    Split it all at once if you can- get ahead on the stuff. Save splitter trash too.
  9. Bocefus78

    Bocefus78 Minister of Fire

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    Jay, If you run out of buckets, most paint stores will give ya used 5 gal buckets for free if you just ask.
  10. smokinj

    smokinj Minister of Fire

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    Thats what I have in the other one's Sold!
  11. smokinj

    smokinj Minister of Fire

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    Anyone who where a hat and shirt like that Better Be GOOD! :cheese:

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  12. Jags

    Jags Moderate Moderator Staff Member

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    Bingo - I would split up enough at one time to last a while. Then just fill buckets as needed. Turns into a 5 min. job.
  13. Jags

    Jags Moderate Moderator Staff Member

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    Them ain't no sissy baby backs either. ;-)
  14. cptoneleg

    cptoneleg Minister of Fire

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    My wild cherry has real small cherrys, I didn't realize that the cherry everyone talks about burning as firewood was not the same, I stacked some out by my smoker and plan on using.
  15. smokinj

    smokinj Minister of Fire

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    I know there a lot that do use it. This guy is doing Competition bbq so wild cherry is a Little distracting or to aromatic for that if you will.
  16. smokinj

    smokinj Minister of Fire

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    LOL, He's got a wall full of trophy's! He needs to win one this year and can turn pro. (Memphis up front, not in the back)
  17. Jags

    Jags Moderate Moderator Staff Member

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    I have found that the wild cherry works of you are doing thinner cuts like chops or chicken hooters with quicker cooking time. For shoulder/butts, brisket, etc. it is too much. I stick with the classic of hickory and a bit of fruit woods.
  18. lukem

    lukem Minister of Fire

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    I used black cherry quite a bit (mostly on pork). A little goes a long way, but I like it. Just have to make sure it is well seasoned you don't overdo it, or mix it with something a little more mild. Cherry and apple are a good combo.
  19. smokinj

    smokinj Minister of Fire

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    Hate to get to far ahead my furnace would burn them down like match sticks. I only ligh a fire once a season.... :cheese:
  20. Jags

    Jags Moderate Moderator Staff Member

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    Just set that stuff aside for your "customer".
  21. smokinj

    smokinj Minister of Fire

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    I done 16 buckets last night. Plans are to do a rick in the Morning. Best part is anyone can split down splits!.... :cheese:
    I throw the bbq guy some of the hard maple to try see if he bits on that again.. :coolsmile:

    After the discretion of the maple bacon I cant get that taste out of my month! lol
  22. wendell

    wendell Minister of Fire

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    That's what I'm talking about!!
  23. smokinj

    smokinj Minister of Fire

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    Well he pick it up a couple hours ago and hes jumping out of his skin! Hes got a catering job of 45 for the 4th and a contest on the 15th.....Wish I had a snap shot of him checking it out....Love's the Idea of the Sugar Maple! Life really pick up for a guy running that much bbq with 80 percent charcoal! Bet it will be at-least 50/50 real quick!
  24. oldspark

    oldspark Guest

    smokinjay would have a new meaning
  25. smokinj

    smokinj Minister of Fire

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    Thats where it came from.....Really... :cheese:

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