High Quality Chainsaw Bars Husqvarna Toys Hockfire Saws

how about a Oklahoma,AR,MO,KS,TX,+IA GTG thread?

67L36Driver

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Morning midlanders!

Kenneth or Wayne: Any new developments on the saw pile at Bishops?

Asking in the off chance there is a Dolmar 116 in the pile.[emoji848]
 

Hedgerow

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I'd be interested as well. I know the 346 is highly sought after. I have a 455 rancher I like real well. Some don't like them, but I do. I'd like to have a 460 rancher.
xxx-XP

Are the desirable ones..

Ranchers and 50's are good too, on par with the farm bosses, but less vibes.
 

67L36Driver

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Are you looking for a 116? I might have one.

One ring piston. (I looked)
160d9c6ca74803b54aa681d3316c0b8a.jpg

The 54cc variation apparently.
 

teacherman

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Good morning! Happy St. Pattys Day. Have to remember to wear something green, I suppose. There is a parade downtown in a couple of hours, and our street will be filled with parked cars. I'm just not terribly interested in parades, but I think I'll put Nancy's car and the truck out in the street just to save some spaces for poeple who actually live on our block. Being near downtown is pretty cool in some ways, not so much in others. Hope your day is a good one.
 

teacherman

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One of today’s projects: deer backstrap, packed in steak rub, dry aged several days. Starting to dry out and harden, so I’ll brush it with some oil, wrap it in plastic, back in the fridge a while to let some more moisture move from the center and soften the outside again. Then I’ll put them on the pellet smoker, maybe apple/pecan mix, cold smoke several hours.

349359d80e9e5d04b8b3a2eca97f636e.jpg



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Workshop

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One of today’s projects: deer backstrap, packed in steak rub, dry aged several days. Starting to dry out and harden, so I’ll brush it with some oil, wrap it in plastic, back in the fridge a while to let some more moisture move from the center and soften the outside again. Then I’ll put them on the pellet smoker, maybe apple/pecan mix, cold smoke several hours.

349359d80e9e5d04b8b3a2eca97f636e.jpg



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Lawrence, Ks correct?
I'm on my way.
 

hoskvarna

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One of today’s projects: deer backstrap, packed in steak rub, dry aged several days. Starting to dry out and harden, so I’ll brush it with some oil, wrap it in plastic, back in the fridge a while to let some more moisture move from the center and soften the outside again. Then I’ll put them on the pellet smoker, maybe apple/pecan mix, cold smoke several hours.

349359d80e9e5d04b8b3a2eca97f636e.jpg



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Yum yum [emoji39]


Sent from Hoskvarna Hills
 

teacherman

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Lawrence, Ks correct?
I'm on my way.

Yum yum [emoji39]


Sent from Hoskvarna Hills

I have not much idea of what I'm doing, actually. I can smoke a cured pork loin pretty decently, but this might be more like a hanging salami kind of thing, not sure what I'm going to do. I do know that having a Traeger makes it a lot easier than the old Little Chief with a big cardboard box setup I used the past couple years.
 

teacherman

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I saw this today. I do not understand how or why they would do this. Maybe it’s designed to leak or burn enough that the oils is kept fresh by adding. An thoughts? This is a pressure washer.
e2b2ce608aa7c31e338f2579bc18b755.jpg



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