FAQs
Welcome to the FAQs
In this area of our site, you will find the answers to the frequently asked questions, as well as answers to How do I and Did you know questions. Please feel free to post a comment on any Q&A.
Categories summary
Here is a list of the top categories and their sub-categories. Select a category to see the Q&As within.
| Category | Q&A | Last Q&A published |
 FireWood
FAQ's about firewood, what to use and what it goes well with! |
9 | My neighbor told me not to burn softwoods in my w... |
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Catering
FAQ's about the Catering we do and what you can expect! |
9 | Do you have all the required paper work that a li... |
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BBQ Events
FAQ's about cook offs, competitions and comfort food! |
6 | What is the minimum number for a BBQ class? |
|
Photo Gallery FAQ's
FAQ's about the Photo Gallerys are answered in here |
1 | How do I use the Photo Gallery? |
Last published Q&A
Here is a list of the last Q&As that were published.
[ BBQ Events ]
Requested and Answered by Rick on 12-Mar-2007 21:39 (183 reads)
I am sure your Q is perfectly fine, it just needs some fine tuning. Keep practicing and attend some local cook-offs and ask questions, you will be surprized how open and helpfull most BBQ cooks really are. We ocassionally hold BBQ classes in Edgewood for the novice and pro alike, so e-mail me or visit often for class info and schedules in the Washington, Oregon, Idaho, and Montana areas. By the way my favorite BBQ sauce is the one I just ate.
Great question! Apple Creek Timber has been in business since the early 80's. We sell/provide hand selected fruit woods world wide. This hectic schedule was very demanding and I was advised to take up a " hobby " for various reasons. I have had an interest in cooking since I was a young boy intrigued by the magic performed by my great- grandmother in her kitchen. Enter my taking up the sport of professional competition BBQ in 1993. I learned and studied from the best teachers in the field through competing and endless hours of practicing. I was obsessed with winning a World Championship and after coming in 2nd and narrowly missing 1st in 1998 we came back to win the title in Ireland in 2000. Since then we have been asked countless times to cook for some kind of function or another. We have been told to put down the saws and pick up some pans and we took our friends advise, except I still pick up a saw from time to time just to prove to myself and our staff the old guy can cook and cut. 
Apple Creek Timber has a variety of cooking woods available to both commercial users and the BBQ enthusiast. Apple Creek Timber specializes in all the fruit woods in Washington and has a supply of various oaks, hickory, pecan, grapevine, and mesquite from other parts of the country for your cooking pleasure.
Generally speaking dry wood. All woods dried to the same moisture content have the same heat value per pound. about 7800 BTU/lb. @ 20% moisture content. 1000 lbs. of dry wood will yield 780,000 BTU's. A BTU is the quanity of heat required to raise the temperature of 1 lb. of water 1 degree F. at a specified temperature. Example: 39 degrees F. to 40 degrees F.
Rub them together very fast, but before you start make sure at least one of them is a bright spark! 
