I sold a 1/3 chord of Hickory and Cherry. The cherry has only been split and stacked for 2 weeks, but he still wanted it. 2/3 Hickory 1/3 Cherry. Glad I separated the cherry. My Hickory is mixed with Poplar, Oak and Ash ffs, so I had to do extra work filtering out the non hickory. Rookie From now on I will separate specialty wood. I can’t remember where I stacked all the Sugar Maple. It’s out of control around here I tell ya. Hickory mixed up in several stacks. Customer was only 1.5 miles away, so that was a fuel and time saver. I’m going to Candor tomorrow morning to cut down a Hickory leaning over a saw mill shelter. 80 deg temps to end October
Yup it’s the dang auto correct messing with words and I might have been messing with the in house spell check.
Good deal on the sale. Did you get a big premium for it? Only have sold some cherry bundles to a smoker. Sold a half cord of cherry (two 1/4 cord sales to different customers) today. Made some premium that way.
I had it listed on CL as smoker wood with a premium price. No takers. jo191145 gave me a good lead to a tavern/restaurant that may be interested. Followed up but they never bought it. Had a couple new customers who i sold it to. One was carrying it up along with his GF to their third floor condo to burn!!! Glad they didnt ask me to do that! My next half cord of cherry was CSS last February. Most of the rest was recent. I may have some mixed in the bundle wood stacks. If i had regulars the bundle wood would go for cordage instead.
Maybe not the best lead. I’ve had their smoked chicken wings. They were definitely smoked but with what I can’t say. Maybe wet Black Locust bark
Well I know them ain't my wings! LOL I do remember years ago when I tried smoking a chicken in my old smoker , when I opened it up that thing looked like it just ran out from a barn that was on fire , as black as pavement. Learned a little since then.
I know you got the ribs down to perfection. The wings I had were dry and tasted more like a house fire
Thanks Joe I have only done wings a couple times on the smoker , the last time I did them I threw them in the broiler to crispy up the skin a little , they were not too bad that way. Still juicy inside and crispy out. I did need a better sauce though, but the Mrs. doesn't really do hot, so I compromised a little.
Can you use a dry rub? I’m not a smoker guy or even a good cook For wings I just shake Cajun seasoning or powder on them. Spicy but not hot. Recently bought a new stove with an air fryer. Thought I’d become an air fryer chef. So far everything comes better off the grill. Air frying ain’t for me.
Sure , I did not but you certainly could. I like a crispy skin (the best part) but with the smoker you don't really get that because of lower temperatures. A quick trip to the broiler or even the grill solves that, not to actually cook them but just hit the outside quick. I thought about an air -fryer buy have stayed away long enough that the urge has passed. I don't need another small appliance I use a couple times and then move to the shelf. I have talked to people that love them, but I am still not convinced.
Dang , I might have to work on that this weekend. It's been a while for ribs. If I can pull it off I'll send you a to go box.
i dont usually rave about food much but those were good. We were buying the ready made ones on sale at Big Y. They were okay in a pinch, basically heat and eat. She bought a raw rack on sale and does some sort of dry rub on them in the oven and they come out pretty good. My cooking skills are atrocious...if i did them they'd look like your first smoker whole chicken!
