Recent content by al thomas

I dry hardwood lumber for a living. A trick we use when you only need a little wood dried. Cut your little blocks, put the in a microwave turntable on low, must be on low. Run for couple min and let it rest for a couple of min. Do this 3 or 4 times the wood will be dry. In 15 min you can...

I get my smoke wood from downed tree limbs, if its a hardwood tree its good smokewood. Cut a piece off put it in the microwave on low for a few min to dry it out its ready to cook. One small limb will make a lot of cooks. If you neighbor has a firewood pile ask for one or two logs cut them in...

The chemicals is the steam are much safer than the chemicals in the dip. These boiler treatments are all EPA approved for use in factories that produce food. Most people would say they are OK in smoke wood. I try to stay away from any thing I can. If you want to learn more and decide for...

Sorry for the confusion, When lumber is wet or green it will mold and turn black or dark. In hardwood lumber buisness this is called stain. The white woods, will turn black the fastest. Thats why some companys dip them before they are dried, this dip keeps the wood bright as its dried. Cherry...

As a side note somebody mentioned Cherry, I would feel safe using cherry from any scource. It will not stain so no company would ever dip cherry. I would never use Maple cut offs.

Anybody that wants to use furniture cut off Goggle Lumber Dip Tanks. Lumber manufacturers do not process wood for cookers. Some companys use chemicals. Another search to interest you would be Conditioning Hardwood Lumber, Last step in Kiln drying lumber is to inject raw steam back into the...

I dry lumber for my job, let me tell you never use cut off maples, beach, ash, poplar. In comercial dry kiln operations some companys put a really nasty chemical on those woods when they are dryed. Not every kiln uses it, I do not, but not safe if its there. The oaks and cherrys hickorys...

Wine barrels are always white oak, flovored with wine. This is the best of the best. Get all you can.

Alot of different opinions on which wood to use. Everybody has to work out what they like and can get. In believe I can tell the difference between hickory and pecan. I love both, would never do pork without some hickory. It has a taste different than other woods. In my mind I place pecan...

I have an cookshack 008, and a WSM. Love them both, highly recommend both. I will cook my overnight cooks in the electric and my higher temp cooks in the WSM. Got the cookshack first, so a little more experence with it. But the ribs and turkey that come out of the WSM can not be beat. When I...