A tree trimming crew asked if they could leave "wood chips" where I hadn't
expected such a huge pile. I'll need to spread them out a bit.
How deep on existing soil & wild grass would you put wood chips?
I'll have to wheelbarrow them and spread them out with a rake.
I just want to know how deep to spread them.
Depends , if you're trying to kill the vegetation you want them at least
3" deep . A lot thinner if you just want to scatter them to get rid of
them . Considered using them for paths/walkways ? They will decompose
eventually , but rob nitrogen from the soil while doing so . But it does
give it back as it decomposes .
On Thursday, October 18, 2018 at 8:35:17 PM UTC-4, Terry Coombs wrote:
If the intention is to kill the wild grass, and suppress new growth,
then he can spread them as
thick as he wants, it's just aesthetics at that point. If it's a
wooded area where leaves aren't collected, that will start to cover it
too. But as someone else said, you have to wonder about a tree trimming
company asking to dump them. I can see them asking if you'd want them,
but if you don't you're doing them a favor and should get a discount.
It saves them a trip and possibly a fee to get rid of them. Also, is
he sure the truck was empty when they arrived? If it's a small job
they could have done another small job first.
Next time ya cook some burgers, try some cherry. Damn its
good, I can get my grandson to come see me if I tell him I'm
cookin cherry burgers.
It gives 'em a nice mahogany color and taste great.
I'm with on the chunks, the chips just burn off to quick and
ya don't get enough smoke from them
Wild cherry trees are considered weeds around here ... and they get
pretty big too . I have a nice little stack of logs , chunk it up as
needed for the smoker . Got a lot of hickory trees out there among the
oaks too .
Actually the Texas Crutch is usually foil. Wrap it in
butcher paper when it hits the stall still allows to take
some smoke and creates a better bark without getting mushy.
Wrapping in a towel comes after it hits 205 IT and you pull
and leave in the paper, then wrap in a towel and put in an
ice chest to rest at least an hour or until yer guest
arrive.I've let them sit for about 4-5 yrs that way and were
excellent. The resting is very important for the brisket to
be tender. Central Texas style is equal amounts of Kosher
salt and course black pepper with a little garlic and onion
powder. Low and slow at about 225-250. Aaron Franklin is the
guru for Tejas Brisket
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