u/Fun-Traffic3180

One savory and one sweet. Took 7 hours to get to 150°
Incredible
Thanks for your help

can I put the belly into the smoke chamber before my fire has brought the chamber up to temperature? I mean cold smoke is good right, so why not?
Pellicule is forming in the fridge right now and I have a nice mixture of hickory and white oak
Picture for attention

I collect axes. Yeah yeah, it’s an odd obsession but there you have it.
Are these axes a tool from the meat cutting/ slaughter house industry? They’re quite old, probably dating to the first half of the last century century. One is marked Birkenwalds Daisy Trade Mark which I think was a supplier to the meat cutting industry based on the west coast USA
Any information would be greatly appreciated
Did they have a name? Are they still used?
They’re beautiful by the way

People are saying it’s been modified, but they haven’t held it in their hands. It hasn’t, and I say that after 40 years experience in the shipbuilding industries

It’s all Sonja Henie clippings and articles. And these! Who remembers?

This is the ‘39 flathead that my Pop and I rebuilt. Every nut and bolt!

So I’m going to seat it on this 36” vintage handle I happened to save. I think it works

I don’t believe I’ve shown this handle here, so this morning I put a Collins, possibly Legitimus on it, and I think it came out okay. Still trying to work out the technique, but luckily most of my stock is heavy enough without

Rixford 3lb on its original handle. No date identifiable

Now that I got it together, I think t swell needs a little refinement