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beachsands Newbie

Joined: 16 Mar 2007 Posts: 47
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Posted: Mar 27 2007 Post subject: Wood wholesaler? |
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Has anyone purchased their wood from a logger or a sawmill?
How about slab wood? Is that too barky and thin? Seems to me it might make the meat taste bitter.
Joel |
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chef_hog BBQ Fan

Joined: 07 Sep 2006 Posts: 263 Location: Middletown, DE
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Posted: Mar 27 2007 Post subject: |
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| I purchase my wood from an Apple Orchard, stopped in one day talked to the guy and made the deal in addition he supplies me with wild cherry, hickory and maple cut to the size I need for my DPPs. cost for a cord runs me about $180.00 which makes it more convienent then ordering from a company on internet in which the shipping is more than the wood and doubles and sometime triples the cost. With as much wood as I go through this is a much better deal. In fact he called me last week to let me know that he was taking down 1000 trees and wanted to know if I want more of course the anwser was yes. |
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Harry Nutczak BBQ All Star

Joined: 01 Mar 2007 Posts: 8558 Location: The Northwoods
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Posted: Apr 02 2007 Post subject: |
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First off I got to ask, what type of wood? Most sawmills are working with coniferous woods due to their regrowth & sustainable forest potential.
I buy our firewood directly from a logger, but hardwoods get harvetsed in the fall, so we need to wait 1 full year before being able to use it.
I bet yo got pine & spruce slabs by you, and that is unsuitable for cooking.
How does the old saying go?
"A cord of split wood in the spring is money in the bank, and it is earning interest over the summer" _________________ Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
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beachsands Newbie

Joined: 16 Mar 2007 Posts: 47
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Posted: Apr 04 2007 Post subject: |
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| Harry Nutczak wrote: | First off I got to ask, what type of wood? Most sawmills are working with coniferous woods due to their regrowth & sustainable forest potential.
I buy our firewood directly from a logger, but hardwoods get harvetsed in the fall, so we need to wait 1 full year before being able to use it.
I bet yo got pine & spruce slabs by you, and that is unsuitable for cooking.
How does the old saying go?
"A cord of split wood in the spring is money in the bank, and it is earning interest over the summer" |
Harry,
I had oak, hickory ( which often is a casualty in the logging process) and maybe even a bit of cherry, or hard maple in mind.
Not much pine or spruce suitable for logging in this part of PA. Even the hemlock is pretty ragged here.
Thanks,
Joel |
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Harry Nutczak BBQ All Star

Joined: 01 Mar 2007 Posts: 8558 Location: The Northwoods
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Posted: Apr 04 2007 Post subject: |
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Slab wood is fine, as long as it is an acceptable smoking wood. Watch for mold though, it usually sits on the bark sometimes the core and may cause an off taste.
most charcoal companies use all scrap from furniture mills and lumber operations. But I wouldn't trust "processed" scrap unless it was carbonized into charcoal first, due to possible chemical contamination used in curing the wood for milling.
I'll make you a deal, since you are in PA, bring me a 200 packages of 40-pound bag load of Humphrey's charcoal (I'll buy it ahead of time, you just deliver) and i will fill your truck with as much hardwood's as you can haul for the delivery.
I got well aged oak, & maple varieties, bring your fishing gear and stay for a few days to get in on some great fishing too.
( www.Minocqua.org ) for local details _________________ Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
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