Saturday, January 24, 2009
The Eating Bar
Saturday, January 17, 2009
Taming of the Shrill
I finally like my router. I purchased a Craftsman router about six years ago, when I first decided to do get into woodworking. It’s a one horsepower basic model I purchased for $99. Norm Abram used it all the time in New Yankee Workshop and I felt I should have one. I plugged it in, turned it on, and the bit grabbed the wood, shot shavings all over the place as the motor screams to a deafening sound, dust filled the living room and then the smoke alarm went off. I wrapped up, put it away and rarely used it unless absolutely necessary.
That episode along with my table saw purchase scared me into hand tools. I am glad because the use of hand tools slowed me down and allowed me to be a better woodworker, being more in tuned with the wood and the cutting process. But I'm getting older and hand cutting with expensive handsaws is getting old. I want more efficiency. Do I want more power?
The power comes from an electric motor. Our shopping culture is obsessed with the “more power” concept. The manufacturers would gladly take a cheaper weaker ¾ horsepower motor, tweak it to provide maxium power though not efficiently and sell it a 1 horsepower router that screams to the top of it’s lung each time it is turned on.
After hand cutting wood for all these years, I found that my 1/10 horsepower right arm can cut pretty well with a sharp blade. So I purchased a variable speed router controller hoping this would tame the router. At $39 this device pulse current to the motor so that it runs slower. Since it sends pulses of full current like a capacitor and not weakened the current like a resistor, the torque of the motor is not sacrificed. This little addition tamed my once loud screaming uncontrollable wood burner to a civilized piece of wood sculpting masseur. Of course I have to make more passes with the router since it takes off less pieces of wood at a time, but I don’t have the loud sounds, I don’t have the pieces of wood shooting across the room, and not cloud of dust that sets off the fire alarm. I’m beginning to like variable speed power tools. This will change the way I work.
Monday, January 5, 2009
No Surfing Allowed
As part of my plan to get more woodworking done in 2009, I made a gate for the kitchen, keeping the place off limits to the dogs. Well behaved as they pretend to be, they cannot resist the urge to counter surf when we’re not around. The solution was to train the dog not to do this, not leave food on the counter or build a gate. The latter was the easiest choice.
First thing was to get the door to the stretcher to increase 5” in width. No, just kidding, I couldn’t afford that contraption. I just cut off the routed edges and then joined 3x6” oak to it with #20 biscuits. The joints on cabinet doors are pretty weak, so I drilled and glued in a bunch of 3/8” dowels from the new extra wide styles to the rails. That should make it strong enough for some abuse. Oak joined next to cherry? Yes. I don’t care,, the dogs are going to scratch the heck out of it anyways and I stained the oak the match the existing oak trim to make it a little classier. I did hand carved the end grain of the oak to match the profile of the cherry d
oor. It’s the details I’m after in this project.
The door hangs on cabinet style European cup hinges from one of my past projects. I only have two, clearly not enough to handle the weight of this newly expanded door, so I solve it by putting a swivel cast I happen to have in my “pile”.
That’s the project. The whole thing can be removed when I’m ready to sell the house with out any damage to the existing casing.
Monday, December 29, 2008
Last Project of the Year
Tuesday, August 26, 2008
The Work Bench
I did know the bench would be built permanently onto the wall, it would have a way to clamp wood for planning and cutting dovetails and tenons. That was it. My last work bench was an IKEA stepstool I had purchased for $9.99. It’s design would inspire my new workbench by having a multipurpose slot on the top. So I went to work. Now, I’m not good at taking pictures of the procedures since it slows down my creative process. But this is the final product. Six hours of work and about $60 worth of materials. I hope it works. The slot is designed for my Japanese saw, it cuts on the pull stroke, so I use the downward force to hold down the wood. This notch gives me clearance as I like to kneel and cut on the down stroke. The front slots is for clamps, there’s plenty of holes so it offers plenty of flexibility. I have more ideas on jigs and attachment for my bench, but that will have to wait for later. The top is held down my gravity and wood dowels, hammered in and cut flushed. This lets me flip the top and change it should it wears.
Sunday, August 24, 2008
The Doors
Thursday, June 26, 2008
Off the Subject: Brisket
To get a moist and tender brisket, the tough cut of meat is slowly heated to about 190 degrees internal temperature. This slow and steady process breaks down the tough muscle and its' membrane and turns it into tender juicy meat. The formula is 1.5 hours per pound at about 220 degrees. This adds up to about 15 hours of smoking for a 10 lbs brisket to hit perfection. It’s hard to dedicate this amount of time for the average person, so I’ll use some time management to get good result without spending 15 hours babysitting a brisket.
- The meat is probably the most important part of the process. Buy a smaller 8 pounds brisket and cooking time gets cut down to 12 hours. This is much more manageable than the larger sizes as it fits in the smoker with enough room for the smoke to surround it. Find a brisket with good marbling of fat and meat. Since this is hard to see through the plastic vacuum packs, pick a piece that is soft and bendable. Meat with higher fat marbling bends and flexes more than leaner cuts.
- Preparation; leave the brisket out all day to reach room temperature. Smoking a refridgerated cold brisket slows the process down tremendously. Some people also advise s you to marinade it in a slight acidic bath to break down the protein. Ignore it since heating it correctly will do the job. Half hour before it goes into the smoker, rub the meat with BBQ spice rub. I make my own rub with salt, pepper, paprika, cayenne peppers, sugar and MSG. Putting the rub on too long will it dry out the meat. Don't be afraid to put a lot on, most will fall off or burn off. I don't use fancy herbs and spices, the prolonged heating session will often neutralize any herbal flavor. Some people tells you to trim the fat cap to 3/8 of an inch thick. I Leave the fat on, I just cut slashes in the fat cap and force some of the rub in there as well.
- Heat the meat. This depends on what type of heating system you use, I use to throw it in the oven at 225 degrees for 12 hours and then drain the fat dripping occasionally. I now have a vertical water smoker that works well. Hot charcoal briquettes are put on the bottom pan along with wet hardwood chips to produce the heat and smoke. A water pan is place between the meat and the fire to block the direct heat and the water keeps the temperature below 212 degrees, it's so simple.
- Maintaining the heat is the hardest part for the charcoal user. It is hard to control the heat by adjusting the vents, and the change in temperature would need a half hour before it can be registered by the thermometer. So I would have to rely on experience to judge the temperature change. I think the flavor is best with charcoal and hardwood so I am willing to put in the effort. I do have to modify the Brinkman smoker. I am having problem with the ashes smothering the coals as it burns in the coal bin. The goal is to maintain a constant heat throughout the session with minimal effort. I think a coal grate would work so that ashes would fall away from the red glowing coals.
- Simpify. Keep adding coal and wood chunks or chips for the first six hours, replenish the water and try not to open the smoker door too often. This cools everything down and slows down the cooking session. If I started the smoking process at 6pm, and trust my ability to make a fire that stays lit by giving it just enough air and fuel, then at midnight, the outside of the brisket would’ve turned black from the smoking. This is not burnt as the blackness is actually a very thin layer, the red smoke ring follows, this is a physical sign that smoke had penetrated the meat and is filled with this unique flavor. I would then take the brisket and place it in a preheated oven at 210 - 225 degrees. The oven will maintain the constant heat needed while I get some sleep. I will wake up to an amazing smell in the kitchen and moist and tender brisket.
- Leave the brisket out for a hour to cool, slice some across the grain thinly and have some for breakfast. Then wrap the remainder tightly in plastic wrap to keep the moisture. This can stay out for the afternoon BBQ.