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A gas model??? Sir - back in Texas those are fighting words! :lol: :lol: :lol:
Hickory works just fine (unless you've got some mesquite hanging around). Pecan also provides an extraordinary flavor, but it's a fast burning wood and has to be replenished fairly often.
Scott
J
jeff...
Gas Grill :slap: :lol: It's wood all the way baby :-D
When's the pig roast anyways I need to mark my calender
When's the pig roast anyways I need to mark my calender
Reggie, I'm off of Old US1 inbetween New Hill and Moncure, right where Beaver Creek Road dead ends into Old 1. This is about 3 miles south of Jordan Lake on Beaver Creek Road.
A good friend of mine lives in Albelmarle. Ray Smith is a General Contractor and he's in the process of building a home on top of a hill in town. Apparently there is some old farn estate that came up for sale a few years back, and he was able to buy several acres of it on the top of the hill. He showed me around the place one afternoon; it will be nice when he's done with it. All that I can remember is that there is a subdivision on one side of it (that may be outside of the city limits), and at the base of the hill on the other side are some abandoned railroad tracks.
Back to food... the nice thing about pork shoulders is that you can marinade them relatively easy due to their size, yet they are still big enough to cook up well. Another thing that's cool is that whenver you get a good group of folks together, there are always 3 or 4 different (but equally great) recipes for marinade and sauce. By cooking several pork shoulders (as opposed to half a pig), you can use several different recipes and have a nice smorgasborg of taste's to choose from.
A good friend of mine lives in Albelmarle. Ray Smith is a General Contractor and he's in the process of building a home on top of a hill in town. Apparently there is some old farn estate that came up for sale a few years back, and he was able to buy several acres of it on the top of the hill. He showed me around the place one afternoon; it will be nice when he's done with it. All that I can remember is that there is a subdivision on one side of it (that may be outside of the city limits), and at the base of the hill on the other side are some abandoned railroad tracks.
Back to food... the nice thing about pork shoulders is that you can marinade them relatively easy due to their size, yet they are still big enough to cook up well. Another thing that's cool is that whenver you get a good group of folks together, there are always 3 or 4 different (but equally great) recipes for marinade and sauce. By cooking several pork shoulders (as opposed to half a pig), you can use several different recipes and have a nice smorgasborg of taste's to choose from.
Mike, the short answer is "it depends upon the size of the deer". The main cooking/smoking chamber is about 2' x 5', with a "second story rack" inside for placing chickens, sausage, etc on.
There is also a direct grill on one end, with a 2' square grilling area.
Finally, there is a smoking chamber/warmer on one end, with three racks in it.
Here's a web link to the smoker - it's a Lang Model 60 with the warmer and char grill.
http://www.pigroast.com/model60deluxe.htm
Scott
There is also a direct grill on one end, with a 2' square grilling area.
Finally, there is a smoking chamber/warmer on one end, with three racks in it.
Here's a web link to the smoker - it's a Lang Model 60 with the warmer and char grill.
http://www.pigroast.com/model60deluxe.htm
Scott
J
jeff...
I'm with you Reggie - when's chow
Watch it, that line of thought got me in a lot of trouble with my wife! I agree its hard to cut and split into firewood when you know what you can do with a nice piece of oak. That logic ended me up with over 8,000 bf of lumber cut up from trees that died on our property. How much wood does a guy actually need?
Seriously, you don't mention the log diameters but you might consider taking them somewhere to have them sawn into lumber. I have never cut a log under 8' in length so I don't know if the short length would cause a problem. New to the area so I don't know who to send you to in NC.
Seriously, you don't mention the log diameters but you might consider taking them somewhere to have them sawn into lumber. I have never cut a log under 8' in length so I don't know if the short length would cause a problem. New to the area so I don't know who to send you to in NC.
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