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Rex, Just read through this tread and you have me wanting to build another forge, round this time. And now I have a few questions, hope you don’t mind? Are you going to build vertical or horizontal? Why one over the other? It looks to me that Ed’s is vertical with the burner in the...

Tectonic I used one all last weekend at the Arkansas Big Buck Classic and we never had a problem with smoke after the startup. But we kept a small bed of coals, about the size of a softball. Which was plenty big enough for two blades at a time. The only time that we had smoke or flames was...

Murph, Good score. But are you feeling ok? YOU passed on a Crowell Or did ya:biggrin: Todd

Those are the nicest hoof picks I’ve ever seen. But the big question is: “ Did you get to use the oven again?” Todd

Mike' I wish that everybody that has the least little interest in knves could show up. Might better start with 4-5 pounds per person we got some fellows down here that you can't beat away from food until you yell " Hey fellows we got cake over here":biggrin: Finished cleaning ducks about an...

Well ya’ll know I’ll be there. Sent R.Keith a couple of tickets and he said that he was going to try to make it. I must remember to bring my drool bib:drool: I’ll be at the Big Buck Classic helping at the AKA booth so if ya’ll are around stop by. Todd

Looks pretty darn good for your 2nd. What’s the steel, what’s the handle material, what’s the sizes? Todd

Murph will do. Hey we’ll get JP to have another shop visit this summer and cook-up sum bugs with taters and corn-on-the-cob. Wonder how many pounds it’ll take for 20-30 guys and gals:les: Todd

Getting in a hurry. Not finding a maker in their area before ever starting. Not knowing what questions to ask before hand. Or was this just me:les: Todd

You tease. Looks like its still a secret:sad: James, It doesn’t matter. If you smoke one of them both your ends will be lit.

Jim, That must be some mighty fine BBQ being you live in the BBQ Capital of the World and you eating White Sauce. This means it’s a MUST TRY. But you sure it’s a Bama favorite not a N. Carolina favorite will all that vinegar in there and all? Todd

IG, I ain't no Cajun but I sure eats me sum:biggrin: Friend of mine just went back to work for Anderson Fish Farm's, largest in the world, so I'll be stocked up on sum crawdads. Got my pepper seeds in so they will be in the greenhouse next month, even got me some ghost pepper seed to...

Here’s a great cold weather thick soup. Cajun Potato Soup Ingredients · 2 tablespoons butter · 2 tablespoons olive oil · 1/2 onion, diced · 5 cloves garlic, minced · 2 pounds andouille sausage, sliced into rounds · 6 russet potatoes, peeled and cut into bite-sized pieces · 3 cups...

Denny, That Andouille is 5 star. Used 3 pounds of ground venison to 2 pounds of pork fat / 30-40% lean. Made up 5 pounds and cooked a paddy to test- little too salty. So we cut the salt in half and made another 10 pounds. A few days later we tried a recipe for Cajun Potato Soup that calls...

Grinding. I have no depth perception, whatever that is, and I’m using a POS Grizzly grinder. One speed = Hang On. With that combination I can make mistakes, on the average, ten times faster than normal. But Hey, I love it. If I didn’t I wouldn’t have all of these knife shaped pieces of...

I would have to agree with James about the mineral oil and it’s the ONLY thing that I would put on my custom cutting boards and my users. Why anybody can find it very easily, very inexpensive, and is food safe. After using the par together they get cleaned dried and a little oil. Now for my...

Brad, The first thing that I seen, is that the handle looks too tall. If it is that means that your scales will windup flat and thin and the knife won’t want to sit right in your hand while your using it, cutting edge will be turned to the right or left, depending on which hand you use, and not...

I'm in again. Thanks Todd

I'm in today. Thanks, Todd

I'm in. That would look good on my hat.