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Zombie Apocalypse Checklist...


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#16 LilysDad ONLINE  

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Posted November 13, 2012 - 08:41 PM

bradford pear... wonder how it would smoke?


How would you even roll it?
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#17 Team_Green OFFLINE  

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Posted November 13, 2012 - 08:42 PM

How would you even roll it?

cut it into thin veneers and soak in water for 72 hours then roll when wet and then tie it to keep in rolls then let it dry..

#18 Team_Green OFFLINE  

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Posted November 13, 2012 - 08:44 PM

If we're having a real zombie episode, don't forget safety glasses. Seems to me that half the zombie movies have people getting infected by bites or something getting in your eye. So, wear your shooting glasses.


Why would you let em get that close..

#19 LilysDad ONLINE  

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Posted November 13, 2012 - 08:46 PM

cut it into thin veneers and soak in water for 72 hours then roll when wet and then tie it to keep in rolls then let it dry..


Maybe pack the sawdust in a Doobie?

Caution: People abusing pear wood have been known to develop black spot.

Edited by LilysDad, November 13, 2012 - 08:48 PM.


#20 Team_Green OFFLINE  

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Posted November 13, 2012 - 08:49 PM

abuse of any fruit tree wood is NOT using it as smoker wood..
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#21 HydroHarold OFFLINE  

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Posted November 13, 2012 - 09:06 PM

I wonder what the "Getting Prepared" thread reads like on the "Zombie Grave Mower Forum"? I'll just bet that we're missing some reeeal important zombie information that our government is witholding from us. I hope you all realize that the government is subsidizing the zombies because when they win they will question polititions far less than other more fragile life forms.
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#22 JD DANNELS OFFLINE  

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Posted November 13, 2012 - 09:19 PM

bradford pear... wonder how it would smoke?

well if you were here and had enough pear wood to run the smoker for 8-12 hours..
I,d put a beef brisket, boston butt roast, turkey and some ribs in the smoker and show you what we call a good feed in Iowa. Along with the wifes potato salad and baked beans. Apple is my favorite fruit wood, but any fruit wood will do well. I've even used mulberry which grows like weeds up here and it does impart a milder flavor but good just the same.

Edited by JD DANNELS, November 13, 2012 - 09:24 PM.

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#23 JD DANNELS OFFLINE  

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Posted November 14, 2012 - 09:00 AM

For what it's worth to anyone wanting to use woods for barbecue or Smoking meats, here is a little compilation I found.
Would someone please tell me what kinds of wood are suitable for grilling?

A: The traditional woods for smoking are HICKORY, PECAN and OAK. Here is a list of woods suitable for smoking:

ACACIA - these trees are in the same family as mesquite. When burned in a smoker, acacia has a flavor similar to mesquite but not quite as heavy. A very hot burning wood.

ALDER - Very delicate with a hint of sweetness. Good with fish, pork, poultry, and light-meat game birds.

ALMOND - A sweet smoke flavor, light ash. Good with all meats.

APPLE - Very mild with a subtle fruity flavor, slightly sweet. Good with poultry (turns skin dark brown) and pork.

ASH - Fast burner, light but distinctive flavor. Good with fish and red meats.

BIRCH - Medium-hard wood with a flavor similar to maple. Good with pork and poultry.

CHERRY - Mild and fruity. Good with poultry, pork and beef. Some List members say the cherry wood is the best wood for smoking. Wood from chokecherry trees may produce a bitter flavor.

COTTONWOOD - It is a softer wood than alder and very subtle in flavor. Use it for fuel but use some chunks of other woods (hickory, oak, pecan) for more flavor. Don't use green cottonwood for smoking.

CRABAPPLE - Similar to apple wood.

GRAPEVINES - Tart. Provides a lot of smoke. Rich and fruity. Good with poultry, red meats, game and lamb.

HICKORY - Most commonly used wood for smoking--the King of smoking woods. Sweet to strong, heavy bacon flavor. Good with pork, ham and beef.

LILAC - Very light, subtle with a hint of floral. Good with seafood and lamb.

MAPLE - Smoky, mellow and slightly sweet. Good with pork, poultry, cheese, and small game birds.

MESQUITE - Strong earthy flavor. Good with beef, fish, chicken, and game. One of the hottest burning.

MULBERRY - The smell is sweet and reminds one of apple.

OAK - Heavy smoke flavor--the Queen of smoking wood. RED OAK is good on ribs, WHITE OAK makes the best coals for longer burning. All oak varieties reported as suitable for smoking. Good with red meat, pork, fish and heavy game.

ORANGE, LEMON and GRAPEFRUIT - Produces a nice mild smoky flavor. Excellent with beef, pork, fish and poultry.

PEAR - A nice subtle smoke flavor. Much like apple. Excellent with chicken and pork.

PECAN - Sweet and mild with a flavor similar to hickory. Tasty with a subtle character. Good with poultry, beef, pork and cheese. Pecan is an all-around superior smoking wood.

SWEET FRUIT WOODS - APRICOT, PLUM, PEACH, NECTARINE - Great on most white or pink meats, including chicken, turkey, pork and fish. The flavor is milder and sweeter than hickory.

WALNUT - ENGLISH and BLACK - Very heavy smoke flavor, usually mixed with lighter woods like almond, pear or apple. Can be bitter if used alone. Good with red meats and game.


#24 twostep OFFLINE  

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Posted November 14, 2012 - 10:36 AM

Mesquite is my fovorite... but then again I've not tried a lot of those. Beach is good too, kind of a sweet flavor. I'll have to save some of that Birch for smoking too!

#25 LilysDad ONLINE  

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Posted November 14, 2012 - 11:09 AM

Is there any wood that you should not use... other than poison ivy ?

#26 JD DANNELS OFFLINE  

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Posted November 14, 2012 - 11:20 AM

Is there any wood that you should not use... other than poison ivy ?

Well there is some pine on the woodpile and I'm not going to take a chance on burning pine pitch ruining $75-100 worth of meat in a smoker load. someone may have tried it but I have not?
Don't use treated woods either!

We once had a supplier from Canada NW corner( just across the bay from Seattle), who flew in his sales staff(they were the servers), Pacific Salmon and a smoker that would break down so it would fit in his private(Corporate Jet) plane and Alder Wood and cooked that up for the crew at work.
That was the best smoked salmon I've ever ate.

Edited by JD DANNELS, November 14, 2012 - 11:29 AM.


#27 LilysDad ONLINE  

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Posted November 14, 2012 - 09:19 PM

The Native Americans in N. Cal. use Alder for smoking fish.

#28 MH81 ONLINE  

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Posted November 14, 2012 - 11:15 PM

Much of this area of PA uses some Sasafrass mixed in with other woods occasionally. I've had pork done that way and there is just a distant hint of root beer, very good. I want to do some steaks that way someday.

As with all good things, there's a catch... In massive doses, an oil in the bark and root causes cancer in lab rats, thus it's no longer approved by the FDA for food.

1) I am not a lab rat. (maybe another kind, but not lab)
2) I have no intentions on eating a whole tree, just flavoring with a little smoke.
3) my Grandma drank Sassafrass tea a lot. And she died of a regular old respiratory infection at 95 after surviving a stroke at 90.

#29 LilysDad ONLINE  

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Posted November 15, 2012 - 10:09 AM

Massive enough doeses of almost anything will cause something.

Say, where did this whole zombie shhhtick get started anyway? I'm going along minding my own business and the next thing I know, I hear some guy in Florida is eating someone's face off. ....and the rest is history. Who starts this stuff?
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#30 Tennblue59 OFFLINE  

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Posted November 15, 2012 - 10:17 AM

video games!!! 2/3 of the video games out now are somehow zombie related.....




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