> >Anybody have and great ideas of why the wood seems to be staying dryer >after the cooking process? Is 250EF too hot - has it changed the wood >somehow so that it can't hold as much water? It looks the same. What is >going on? Anyone know a professor of wood technology? > >Terry Farrell Before too many tiny smoke producing demons show up to further confuse things, I'd suggest starting with wood that hasn't been cumulatively crushed by string loads and humidity extremes for 100 years. You might get different results. If not, at least you'll have two sets of demons for comparison and conformation. Ron N
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