grasshopper wrote:...5 cord of pole wood delivered yesterday. That needs to be cut up and split.
Is pole wood reserved for Polish sausage? (Yuk yuk.)
I hope it's not lodge pole pine or somethin' like that. Post oak is a bit strong for smoking, but some folks use it. Most of our local posts are cedar (actually juniper). Nasty as smokin' wood,

although years ago they used to make charcoal out of it. In our part of the world, "cedar chopper" was a derisive term used kinda like "goat roper," although these days raising goats for the Halal market is more profitable than beef. ...plus, goats'll eat anything. ...right down to the rocks, if you're not careful.
Has anyone yet suggested what time of wood to use for the upcoming couple of sausages? May I suggest mesquite for the chorizo? ...although any of your favorite woods would do jes' fine.
