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Time to burn some fuel..

I’ve bought ammo there. One of the guys there only eats ketchup on his whistler burger though.. Sooo… that’s a little sketchy…

When we were cutting up the pecan, I had 8 tanks through the 562 and the chain was still effective.. They can last if all ya cut is wood. No debris.. or sand.. or wire…

Got the patio done tonight.

Felize navidad..

And to all… A good night…

Hobart *s-word is the best..

I got an LEM big bite. Cabellas sells one under their name.

Oh, I set them aside before the got ate.. Fish and eggs for breakfast..

After the first round went through.. No worries.. I put some back for breakfast..

The fish fairy stopped by today,. Like Christmas.

Alton Brown is a food artist/scientist.. I use several of his base recipes..

The last cold spell must have motivated Levi to seek some shop heat. In case anyone always wondered what a vintage wood furnace looks like without any skin. Must be a 70’s vintage? Made in Minnesnowda.

Both of them runners?

Brontosaurus ham hocks and pork belly’s off the smoker. Weather was great for post chilling the pork bellies. They sliced great.

Pork bellies and ham hocks on the smoker. Was chilly starting that fire this morning.

They call it poor man’s coal around here. I just like to put a piece of it on for overnight burns. Or out in the shop incinerator..

I burn it selectively.. Those racks are for Gary, he’s got a big Taylor OWB. He pays a premium for Hedge. Says he goes through measurably less wood each season as opposed to oak.