farmer rod
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Everything posted by farmer rod
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I found this tree on the boundary of our furthest wood, It has perhaps been part of a hedge. Can anyone please tell me what it is as I dont recognize it at all. Just for clarification, the leaves are removed from the tree, and the poor photo of the trunk shown the form
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We had some done by these guys Papillon Embroidery Papillon Embroidery Home Page' date=' Papillon Embroidery Welcome Page[/url']
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Bump Still there Monday lunchtime
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I have a swarm at TN8, accessable from the ground on a sapling 07876 598188 if you can collect
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Well, second only to " Ive got this tanker ..... pm me if you want a gallon ... no names no pack drill..":biggrin:
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It is a shame that they banned 245T, it was awesome, just because they Yanks sprayed it all over people and they (naturally) got sick.
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Demo or not, a good bit of driving,
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is it for cooking on? I have quite a bit if 6x1, but its not planed, how much do you need?
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And finally 2 become 1
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Hope you didnt upset the Bumblers:001_smile:
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That lot looks good on my woodpile. Thanks OMT
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42 is the answer
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Thanks for being the first to ask Mull,
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I have a dog called Blacksmith, if you kick him in the balls he makes a bolt for the door.
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From reading through some (not all) of this latest flurry of info, it seems that waste wood may not attract a land use change GHC emission.(if my understanding is correct) Could it be possible that a load of salvaged winblown lodgepole could be a waste product from the reclamation, and therefore not need a sustainably sourced ticket? (Ive only registered as a self supplier, so I havent seen the producer/trader side of things)
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Thanks guys for all your replies. I will have to have look and see if we have many or just the one. we will certainly note it for our higher level stewardship outcomes.
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As above with this plant growing in permanent pasture? Thanks in advance.
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The whole spitroast thing relies on the melted fat running round with the rotation of the meat. Most barbecues are wings/burgers/chops/steaks which are all thin cuts, so bear in mind that the longer cooking time of a joint, in your case side of pig, will cause it to dry out if you cook for sufficient time to get the middle done. My notion to combat drying, would be to go for the 45 gallon barrel idea, but save the other half to put over the top of the meat. Keeps the heat in if the wind is your enemy, keeps the steam in to maintain moisture if the fire is too hot, gives you some control over how its cookin'. Its a lot less predictable than using an oven, but thats what makes it exciting!
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Some like a lap dog ..... Some an Arb Dog mine is a Laptop Arbtalk hound, (smells worse than a badger I wonder hes allowed inside)
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cripes!! how big is your lap:lol:
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Go for the Whole Hog and spitroast it, over a wood fire is far better than the gas coffin. Everyone will remember the day forever if you do.
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Retro hubcaps! what a touch, still think it needs a log loading arm or failing that an apprentice, (or even an oxygen mask for the old chap)
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if you put the blade on the underside of the beam you could drive around splitting logs from the comfort of the seat
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building regs may say that the steel needs to be covered in a fire resistant material, sorry if throws a spanner in the works. (If the beam is entirely wood then I think it can be argued that it would take more than 30 mins to burn through)
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you could easily achieve the desired result with a leaf blower, the air has to go over the top of the fire to make less smoke, underneath it may make more
