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Thread: Wood Trade....

  1. #21
    Join Date
    Feb 2008
    Location
    El Paso, TX
    Posts
    114

    Default

    I'm with Bubba, looks likes the terms got the best of it. Bon fire grade material. I wouldn't want molds spores getting to the meat.
    WSM, a couple UDS's, MUDS....etc.
    Sun City BBQ Blog

  2. #22
    Join Date
    Feb 2008
    Location
    El Paso, TX
    Posts
    114

    Default

    By the way .................any takers...............pecan for citrus............or even some persimmon or any other exotic that I aint ever tried!!
    WSM, a couple UDS's, MUDS....etc.
    Sun City BBQ Blog

  3. #23
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    I have plenty of pecan, but i'll send you smoe mulberry if you want. I also have some choke cherry.

    As to burnig the dosie mesquite, I only burnt it cuz there wasn't any other mesquite to be had in this area back then. You really can't taste any mold, and the spores burn off.

  4. #24
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    Let's see if i can get this thing rolling.....
    Here is some Cherry i have to swap, just got some Mesquite and am lookin for some Hickory, anybody???



    Bourbon not included but dog may get sent along!!
    This is how you will receive it....

    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  5. #25
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    I've got hickory and pecan both but no chain saw to slice the logs up into packable pieces. Any suggestions on an easy way to slice them up (and I don't think shoving them up my would be effective).

    I have a rick of cherry w/ another on the way, but I'll send you some hickry or pcn if you want some.

    Now if you're eever headed this direction and have a whole rick of cherry, I'd swap you 1 1/2 ricks of pecan for it.

  6. #26
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    Quote Originally Posted by SmokyOkie View Post
    I've got hickory and pecan both but no chain saw to slice the logs up into packable pieces. Any suggestions on an easy way to slice them up (and I don't think shoving them up my would be effective).

    I have a rick of cherry w/ another on the way, but I'll send you some hickry or pcn if you want some.

    Now if you're eever headed this direction and have a whole rick of cherry, I'd swap you 1 1/2 ricks of pecan for it.
    Now thats funny!!
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  7. #27
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    I was refering to your earlier suggestion of what to do with the therm deeal I posted. It is kinda funny isn't it.

  8. #28
    Join Date
    Mar 2008
    Location
    Rockwell City, Iowa
    Posts
    91

    Thumbs up

    Originally Posted by SmokyOkie
    I've got hickory and pecan both but no chain saw to slice the logs up into packable pieces. Any suggestions on an easy way to slice them up (and I don't think shoving them up my would be effective).

    I have a rick of cherry w/ another on the way, but I'll send you some hickry or pcn if you want some.

    Now if you're eever headed this direction and have a whole rick of cherry, I'd swap you 1 1/2 ricks of pecan for it.

    Now thats funny!!

    I'm sorry, but that is funny
    Johnny Ringo: Isn't anyone here man enough to play for blood?
    Doc Holliday: I'm your huckleberry.

    Doc Holliday: You're no daisy! You're no daisy at all. Poor soul, you were just too high strung.

    http://gunrunnersqincrew.blogspot.com/

  9. #29
    Join Date
    Mar 2008
    Posts
    102

    Default

    Quote Originally Posted by Bbq Bubba View Post
    Let's see if i can get this thing rolling.....
    Here is some Cherry i have to swap, just got some Mesquite and am lookin for some Hickory, anybody???



    Bourbon not included but dog may get sent along!!
    This is how you will receive it....

    If you're still interested, I have more hickory than I can use in a lifetime. It's shag bark hickory, which is the sweetest of the hickory trees and the hottest burning. Rivaled only by hedge in terms of BTU's per ton.
    Tom

    Fast is fine, but accuracy is everything. --Wyatt Earp

    Smoker:
    Homebuilt using 150 gallon side water tank from concrete truck.

  10. #30
    Join Date
    Apr 2008
    Location
    Paris, Texas
    Posts
    109

    Default

    Has anyone ever cooked with pear? I'll be cutting a pear tree down soon and don't know whether to save the wood or throw it on the burn pile.

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