Drying burl my way

[NittanyLion]

Here is how I do it....pretty effective. Blanks(cut very large) are dry in about 4-5 days. Small bowl blanks about 10. Very few, if any cracks. Some cherry burl and apple logs on the Keystoker this week. What do you think?

 

[Jim Burr]

I can't tell what the heck that is, but if a Keystoker has to do with smokin' a pork butt...we'll be swappin' recipes!

 

[mikespenturningz]

It that a monster coal stove?

 

[NittanyLion]

Here is another view.....It's a hard coal stoker boiler....basically a giant radiator at 180 degrees.

Pork but? No, but that gives me an idea....I have a hind quarter from a whitetail in the freezer

 

[low_48]

Doesn't that piece near the bottom, inside the loop of pipe, have a check in it? Just saying.... I dry on top of my air distribution main duct, but don't try to dry it that fast. Especially not burl.

 

[NittanyLion]

Doesn't that piece near the bottom, inside the loop of pipe, have a check in it? Just saying.... I dry on top of my air distribution main duct, but don't try to dry it that fast. Especially not burl.

Good eye...I should have said: no additional cracks/checks/voids. Cherry burl is naturally full of them. I leave alot of the large cracks on for the frying process, then cut them to final dimensions once dry.

The logs in the back were given to me already cut and checked, no anchorseal...I'll just cut them back.

Pen blanks handle this real well, but they do twist and warp quite a bit. This is why I cut them so large.

 

[Jim Burr]

This has worked for me on a regular basis but JMHO!! If you have some plastic wrap...in the saran style...that stuff is great! My fear is that your heat will check the crap out a that stuff. Have a couple chunks in the locker living in plastic wrap for a couple years...smooth and clear.