Stabilizing in Hot Garage

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dschem

dschem

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Apr 6, 2025
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Scottsdale, AZ
I am looking to get into wood stabilization, but live in AZ, so my workspace (garage) can get 100+ degrees during the day. I understand that you do not want to use cactus juice in temps over 85 as it could start to cure. Does anyone have any recommendations on how to cool a small area to keep the vacuum chamber cool enough to stabilize? I am trying to avoid bringing the equipment indoors. Maybe even just using an insulated bucket with some ice? LOL
 
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Heat is your enemy. Also, ice would be a bad idea as water is worse for cactus juice than heat. Do you have a basement, often this are cooler than the upper level. Cactus juice is pretty safe and stable, with very little smell. I wouldn't worry too much about doing it in doors, just be careful will spills, etc.
 
I think running the vacuum pump with the cactus juice should be fine indoors. I have never noticed any odor or fumes. (with the possible exception of some vacuum pump oil mist)

Now, curing the cactus-juice-soaked wood in a toaster oven is an absolute OUTDOOR activity. The curing resin can smoke and you don't want that in your house. If anything, the ambient Arizona heat will allow you to reach curing temperature more quickly.
 
Thanks for asking this question. I've been thinking of trying the stabilization process. While not in AZ my wood shop is a 8X16 shed. It gets over 100 degrees in there in the summer. So, I will have to really consider if I want to try stabilization.
 
I run my pump in my basement shop with no issues. I don't leave it unattended and I never run more than an hour at a time because it gets hot. I pull the vacuum for an hours, then let the wood soak for an hour and run the pump again. Usually once it all soaks over night, I'll run the pump again just to make sure I got all the air out. I only stabilize the very needy stuff so it usually goes rather quickly. I dry and cook (juiced) woods in an outdoor electric smoker I got at Menards. When I cure the wood I place it in foil pans to keep the excess juice that leaks out contained. I don't see any reason why you couldn't do it in AZ.
 
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