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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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I have some solid, untreated 3/4" x 1-2" x 16" maple scraps at the shop
where I work. I know there are several types of maple. But as far as using it for smoking, is all maple pretty much the same? I have a fair amount of it, too. If anybody in Austin wants to pick some up near Live Oak Brewery and Smokey Denmark Sausage (places y'all might be able to relate to... ;-), then let me know. It's not enough to fill your firebox, but it's a few hundred hours worth of smoke when used to supplement your lump. I can spare at least 20-30lbs at a time. -sw |
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![]() "Sqwertz" > wrote in message ... >I have some solid, untreated 3/4" x 1-2" x 16" maple scraps at the shop >where I work. I know there are several types of maple. But as far as >using it for smoking, is all maple pretty much the same? > There are a few varieties, but they all work well for smoking, as do most hardwoods. The size you have is pretty good to cut to shorter lengths and they smoke for a long time compared to chips. Good deal for someone. |
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Good deal for someone.
> > Exactly. Steve, could you use your chop saw and cut them into 3" lengths, box them up in say, 30# boxes and ship them to Fresno? You could be my secret Santa 2009!!! Ed |
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Spud wrote:
> Exactly. Steve, could you use your chop saw and cut them into 3" lengths, > box them up in say, 30# boxes and ship them to Fresno? You could be my > secret Santa 2009!!! Chop saw, HAH! I have a $200K panel saw just waiting for something for something to do... It's just too bad it won't cut more than a single 2" piece at a time while running the blade the full length of the 16-foot carriage. -sw |
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