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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

LUMP: now I've seen everything



 
 
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  #1 (permalink)  
Old 19-03-2006, 10:52 PM posted to alt.food.barbecue
Zz Yzx
external usenet poster
 
Posts: 101
Default LUMP: now I've seen everything

So I'm at The Borg (north-central CA) to buy a wheelbarrow yesterday
and I see a nice brown paper bag of "100% Natural Hardwood Charcoal".
I'd planned a prime rib roast today, so it was timely, and I got it.
"Cowboy" brand.

Today, I pour out the lump into the chimny, and I think "Man, these
lumps all look FLAT."

Then, I look closer: "REALLY flat, and regular-shaped."

Then, I look closer: "THAT piece has tongue-and-groove edges! HEY.
MOST of these pieces have tongue-and-groove edges...."

I bought somebody's old hardwood floor to cook my meat over.

I wonder if it came from all those homes down in SoCal that burned
down a few yrs ago.

-Zz
  #2 (permalink)  
Old 19-03-2006, 10:59 PM posted to alt.food.barbecue
Dave Bugg
external usenet poster
 
Posts: 2,645
Default now I've seen everything

Zz Yzx wrote:

I wonder if it came from all those homes down in SoCal that burned
down a few yrs ago.


It's doubtful that it was salvaged scrap. It is most likely mill ends and
mis-milled pieces from new stock of a flooring production run. Hardwood is
hardwood regardless of its shape. I've used a lot of lumber scraps from my
own woodworking...... when I forget to measure twice so I only have to cut
once :-)
--
Dave
www.davebbq.com


  #3 (permalink)  
Old 19-03-2006, 11:29 PM posted to alt.food.barbecue
Steve Calvin
external usenet poster
 
Posts: 731
Default now I've seen everything

Dave Bugg wrote:
Zz Yzx wrote:


I wonder if it came from all those homes down in SoCal that burned
down a few yrs ago.



It's doubtful that it was salvaged scrap. It is most likely mill ends and
mis-milled pieces from new stock of a flooring production run. Hardwood is
hardwood regardless of its shape. I've used a lot of lumber scraps from my
own woodworking...... when I forget to measure twice so I only have to cut
once :-)


Me too Dave, I wouldn't worry about it.

--
Steve
Dumb sign # 27: On a restroom dryer at O'Hare Field in
Chicago: Do not activate with wet hands.
  #4 (permalink)  
Old 19-03-2006, 11:30 PM posted to alt.food.barbecue
Steve Calvin
external usenet poster
 
Posts: 731
Default now I've seen everything

Steve Calvin wrote:


Me too Dave, I wouldn't worry about it.


BTW... How's the business doin'?

--
Steve
Dumb sign # 27: On a restroom dryer at O'Hare Field in
Chicago: Do not activate with wet hands.
  #5 (permalink)  
Old 20-03-2006, 12:40 AM posted to alt.food.barbecue
Duwop
external usenet poster
 
Posts: 81
Default now I've seen everything

"Zz Yzx" wrote in message

I bought somebody's old hardwood floor to cook my meat over.


Yeah, Cowboy's crap. It's useable, but not worth buying. Like the other guys
said, it's scrapwood from manufacturers. So untreated, etc. useable for
cooking, but crap.

IMHO of course.


--





  #6 (permalink)  
Old 20-03-2006, 12:47 AM posted to alt.food.barbecue
Brick[_1_]
external usenet poster
 
Posts: 474
Default LUMP: now I've seen everything


On 19-Mar-2006, Zz Yzx wrote:

So I'm at The Borg (north-central CA) to buy a wheelbarrow yesterday
and I see a nice brown paper bag of "100% Natural Hardwood Charcoal".
I'd planned a prime rib roast today, so it was timely, and I got it.
"Cowboy" brand.

Today, I pour out the lump into the chimny, and I think "Man, these
lumps all look FLAT."

Then, I look closer: "REALLY flat, and regular-shaped."

Then, I look closer: "THAT piece has tongue-and-groove edges! HEY.
MOST of these pieces have tongue-and-groove edges...."

I bought somebody's old hardwood floor to cook my meat over.

I wonder if it came from all those homes down in SoCal that burned
down a few yrs ago.

-Zz


About all that can be said about Cowboy Lump is that it does burn.
Google back on AFB and ABF for "Cowboy Lump" and you'll get the
whole story. Cowboy is derived from floorig trimmings. It's the
abdolute bottom of the line lump.

--
Brick (http://www.gpoaccess.gov/)
  #7 (permalink)  
Old 20-03-2006, 12:57 AM posted to alt.food.barbecue
Matthew L. Martin
external usenet poster
 
Posts: 257
Default LUMP: now I've seen everything

Zz Yzx wrote:
So I'm at The Borg (north-central CA) to buy a wheelbarrow yesterday
and I see a nice brown paper bag of "100% Natural Hardwood Charcoal".
I'd planned a prime rib roast today, so it was timely, and I got it.
"Cowboy" brand.

Today, I pour out the lump into the chimny, and I think "Man, these
lumps all look FLAT."

Then, I look closer: "REALLY flat, and regular-shaped."

Then, I look closer: "THAT piece has tongue-and-groove edges! HEY.
MOST of these pieces have tongue-and-groove edges...."

I bought somebody's old hardwood floor to cook my meat over.

I wonder if it came from all those homes down in SoCal that burned
down a few yrs ago.


http://www.nakedwhiz.com/lumpdatabase/lumpbag6.htm

Matthew

--
I'm a contractor. If you want an opinion I'll sell you one.
Which one do you want?
  #8 (permalink)  
Old 20-03-2006, 01:11 AM posted to alt.food.barbecue
Steve Calvin
external usenet poster
 
Posts: 731
Default LUMP: now I've seen everything

Matthew L. Martin wrote:



http://www.nakedwhiz.com/lumpdatabase/lumpbag6.htm

Matthew


Interesting read Matthew, thanks. I think I'll just stick
with Royal Oak. Or get some other well known and tested
brand. I don't think I'd hesitate to use the Cowboy but I'd
probably add some wood for flavor.

--
Steve
Dumb sign # 27: On a restroom dryer at O'Hare Field in
Chicago: Do not activate with wet hands.
  #9 (permalink)  
Old 20-03-2006, 01:49 AM posted to alt.food.barbecue
Bill[_3_]
external usenet poster
 
Posts: 411
Default LUMP: now I've seen everything

In article ,
says...

On 19-Mar-2006, Zz Yzx wrote:

So I'm at The Borg (north-central CA) to buy a wheelbarrow yesterday
and I see a nice brown paper bag of "100% Natural Hardwood Charcoal".
I'd planned a prime rib roast today, so it was timely, and I got it.
"Cowboy" brand.

Today, I pour out the lump into the chimny, and I think "Man, these
lumps all look FLAT."

Then, I look closer: "REALLY flat, and regular-shaped."

Then, I look closer: "THAT piece has tongue-and-groove edges! HEY.
MOST of these pieces have tongue-and-groove edges...."

I bought somebody's old hardwood floor to cook my meat over.

I wonder if it came from all those homes down in SoCal that burned
down a few yrs ago.

-Zz


About all that can be said about Cowboy Lump is that it does burn.
Google back on AFB and ABF for "Cowboy Lump" and you'll get the
whole story. Cowboy is derived from floorig trimmings. It's the
abdolute bottom of the line lump.




FYI, Google doesn't carry ABF or any other binary groups that I know
of. They couldn't afford that kind of storage capacity unless they
were charging for searches.

Usenet's running over a terabyte of data daily and I would hazard a
guess and say ~98% of that was binaries.

Bill
--
Gmail and Google Groups. This century's answer to AOL and WebTV.
  #10 (permalink)  
Old 20-03-2006, 03:29 AM posted to alt.food.barbecue
Edwin Pawlowski
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Posts: 2,760
Default now I've seen everything


"Duwop" wrote in message
Yeah, Cowboy's crap. It's useable, but not worth buying. Like the other
guys
said, it's scrapwood from manufacturers. So untreated, etc. useable for
cooking, but crap.


Why is that? It came from a tree, just like the other forms of lump.


  #11 (permalink)  
Old 20-03-2006, 06:04 PM posted to alt.food.barbecue
Foxey
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Posts: 4
Default now I've seen everything

Don't know if Dave will answer this or not, but heard the other day he had
the place up for sale.



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  #12 (permalink)  
Old 20-03-2006, 06:39 PM posted to alt.food.barbecue
Dave Bugg
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Posts: 2,645
Default now I've seen everything

Foxey wrote:

Don't know if Dave will answer this or not, but heard the other day
he had the place up for sale.


We have sold the building, and made a large profit. Our last day in that
location will be June 30. By that time we hope to haul the pit and the rest
of our kitchen equipment and store furniture to a new store in the busy part
of Wenatchee, which will be far more visible for us.
--
Dave
www.davebbq.com


  #13 (permalink)  
Old 20-03-2006, 07:07 PM posted to alt.food.barbecue
kilikini[_1_]
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Posts: 1,131
Default now I've seen everything


"Dave Bugg" wrote in message
...
Steve Calvin wrote:

BTW... How's the business doin'?


We have been breaking even, but our new customer growth has been much

slower
than I predicted. Since most of our customers continue to frequent us, we
have decided that our (lack of) visibility is a real hindrance. We had

spent
many thousands of $ in marketing and advertising to attract attention, but
new customer growth has been anemic. So we have sold our building, and

are
now looking for an available location on the busiest arterial through

town,
near where all the tourists pass through. Our last day at the current
location will be June 30.

--
Dave
www.davebbq.com



Good luck, my friend! Please keep us posted.

kili


  #14 (permalink)  
Old 21-03-2006, 12:23 AM posted to alt.food.barbecue
Duwop
external usenet poster
 
Posts: 81
Default now I've seen everything

"Edwin Pawlowski" wrote in message

"Duwop" wrote in message
Yeah, Cowboy's crap. It's useable, but not worth buying. Like the other
guys
said, it's scrapwood from manufacturers. So untreated, etc. useable for
cooking, but crap.


Why is that? It came from a tree, just like the other forms of lump.


Assume you're yanking my chain as I know you know the difference between
Pecan, Apple, Oak or Pine... I'll play along. g

First the caveats: Used the stuff just once, from one bag over a week's time
at a relatives house. It was bought at something like "BBQ's Galore" or
"Pools Patios 'N Things" and was store branded and just assume it's
rebranded Cowboy.

That out of the way, the scrap wood in the bag mostly had the density of
balsa wood and burned about as hot as you'd expect balsa to burn, pretty
cool, with little to no smoke. Pathetic stuff.


Dale
--





  #15 (permalink)  
Old 21-03-2006, 12:53 AM posted to alt.food.barbecue
Dan Krueger[_1_]
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Posts: 94
Default now I've seen everything

Steve Calvin wrote:
Dave Bugg wrote:

Steve Calvin wrote:


BTW... How's the business doin'?




We have been breaking even, but our new customer growth has been much
slower than I predicted. Since most of our customers continue to
frequent us, we have decided that our (lack of) visibility is a real
hindrance. We had spent many thousands of $ in marketing and
advertising to attract attention, but new customer growth has been
anemic. So we have sold our building, and are now looking for an
available location on the busiest arterial through town, near where
all the tourists pass through. Our last day at the current location
will be June 30.

Aw geeze, after all the work you guys put into that. :-( Certainly
understandable why you're moving though. Breakin' even doesn't cut it
for long. Good luck finding and getting setup!


If Dave is drawing a respectable salary, breaking even isn't as bad as
you might think. '05 was my first year in business and my accountant
creatively (and legally) showed a tiny loss for the year. This year is
going to be a different story. The equipment depreciation will be lower
and sales are already on track to end up 40% higher. Fortunately, an
S-corp can only be taxed once.

I'm in a different business but I don't think Dave's hurting.
 




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