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AllenWL

Add firewood. because we really don't use entire logs for fires, unless it's a forest fire

33 posts in this topic

You can already turn logs into stick by breaking them with a hammer.

Say what?

 

Anyways,  I hardly believe that this is grindy at all, I find myself good enough with three stacks or four for my first days, but I have to agree that the idea of breaking down logs into smaller pieces can be useful. Yet what I really liked was Maga's idea of adding humidity values to wood, you just can't use wet wood, for anything unless you're smoking something. But a few months sounds a bit excessive(With few I assume 3-4 months), maybe a month and some more days, and having a temperature and rain value variable. Useless post, but just backing up some ideas.

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Say what?

 

Place down a log and break it with a hammer instead of an axe/saw. You'll get 1-3 sticks.

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Juan Vino just hit gold. Wet wood could be added to a hot fire to smoke meat for preservation. I like.

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I like the idea of smoking meat for preservation. 

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http://amazingribs.com/tips_and_technique/mythbusting_soaking_wood.html

 

The fictional requirement of wet wood for smoking is a myth. The smoke caused by heated wood is caused by pyrolysis or combustion (depending on the availability of oxygen), which both happens at much higher temperatures than the boiling point of water. Basically you evaporate the water before the smoking even begins

 

And everything I've been reading up on basically states that dead wood doesn't soak water well. Which seems counter intuitive because trees absorb water, but after reading about it does make sense

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Lol, it seems that every time I type something before I do some research make a fool of myself, I wonder if the two are related...

 

I guess I'm just excited about smoked meats ...Candied smoked salmon memories from childhood, yummmm :3

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I did some research on smoking meat and there are two kinds  Hot smoking is what we have on ribs. 

Cold smoke specially with curdling is jerky beef.

So to preserve meat we want cold smoke very low heat just enough to dehydrate the meat. So no wet wood that is going to make a lot of vapor.

Also no woods that have resins and no perennials. 

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I did some research on smoking meat and there are two kinds  Hot smoking is what we have on ribs. 

Cold smoke specially with curdling is jerky beef.

So to preserve meat we want cold smoke very low heat just enough to dehydrate the meat. So no wet wood that is going to make a lot of vapor.

Also no woods that have resins and no perennials. 

 

>_> there is literally a thread dedicated to smoking. http://terrafirmacraft.com/f/topic/5879-smokehouse-multiblock-structure/?hl=smokehouse

 I brought it up because I incorrectly thought that the dryness of wood would have implications there.

 

Please edit post and do not do delve into other topics further than simply mentioning possible tie-ins that relate to wood.

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