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Author Topic: Hickory from a Cracker  (Read 16357 times)

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Offline John K

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Re: Hickory from a Cracker
« Reply #15 on: March 04, 2009, 02:12:37 pm »
Quote from: bambule on March 04, 2009, 01:35:08 pm
if you temper the belly you can reduce the set. Hickory loves it to get treated by dry heat  ;D

Greetz
Cord

never did this before, can you explain more ? I do have a heat gun.

Thanks John
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Offline El Destructo

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Re: Hickory from a Cracker
« Reply #16 on: March 04, 2009, 02:19:43 pm »
Quote from: bambule on March 04, 2009, 01:35:08 pm
if you temper the belly you can reduce the set. Hickory loves it to get treated by dry heat  ;D

Greetz
Cord

Took the Words right from My Mouth.....Temper the Belly....put it in a Caul and induce a little reflex in it and heat the Belly up good....but remember to let it rest a few days to replenish the Moisture lost during the Heat Treating....
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Offline DanaM

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Re: Hickory from a Cracker
« Reply #17 on: March 04, 2009, 02:22:58 pm »
If you don't have a form just grace it backwards 3 to 4" then cook it :)
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Offline John K

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Re: Hickory from a Cracker
« Reply #18 on: March 04, 2009, 02:39:11 pm »
Dana, You mean brace right ? How long do i cook it for ? And don't say until it's done  :D
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Offline El Destructo

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Re: Hickory from a Cracker
« Reply #19 on: March 04, 2009, 02:52:42 pm »
Yeah John ....He means Brace It.....just String it backwards with a 4-5 inch Brace Height....and I have only heated it till it starts to turn colors a bit....when it's hot enough that you can hold on to it....then just let it cool and replace the lost Moisture...that should help with the Set You got...and it will also help from developing any more too..
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Offline John K

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Re: Hickory from a Cracker
« Reply #20 on: March 04, 2009, 02:56:07 pm »
Thanks Mike, got it !
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Offline DanaM

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Re: Hickory from a Cracker
« Reply #21 on: March 04, 2009, 02:59:13 pm »
Don't try to cook the whole bow in 5 min, you want it to get hot enough to penetrate a bit, don't burn it black, a nice golden brown
like fresh baked bread :)  Watch you do'n melt yer string :o Let it cool well before unstringing, then like Mike said let it rest for a few days
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Offline John K

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Re: Hickory from a Cracker
« Reply #22 on: March 04, 2009, 03:13:16 pm »
Mmmmmm freshed baked bread  :D   Thanks Dana !
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Offline El Destructo

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Re: Hickory from a Cracker
« Reply #23 on: March 04, 2009, 05:25:36 pm »
It always ends up at either Food .....or Beer for Dana.....don't it....or am I just imaging things....... :D ;)
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Offline John K

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Re: Hickory from a Cracker
« Reply #24 on: March 04, 2009, 05:36:48 pm »
That seems to happen alot around here  :D :D
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Offline DanaM

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Re: Hickory from a Cracker
« Reply #25 on: March 04, 2009, 06:35:07 pm »
 ;D ;D ;D And whats wrong with that Mike ??? ::) ;)
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Offline El Destructo

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Re: Hickory from a Cracker
« Reply #26 on: March 04, 2009, 06:49:48 pm »
                                Nuthin....as long as it's not a Plate of Calf Fries and a Corona Beer.................... :P
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As a species we're fundamentally insane. Put more than two of us in a room, we pick sides and start dreaming up ways to kill one another.Why do you think we invented politics and religion.
Think HEALTHCARE Is Expensive Now,Wait Till It's FREE
Do Or Do Not,There Is No TRY
2024...We Will Overcome

Offline John K

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Re: Hickory from a Cracker
« Reply #27 on: March 04, 2009, 06:52:00 pm »
Hey guys, Does this cooking the belly only work for Hickory, or will it work on other woods  ???
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Offline DanaM

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Re: Hickory from a Cracker
« Reply #28 on: March 04, 2009, 06:56:13 pm »
John it works with most woods some better than others, in my very limited experience I think it worls better with white woods than it does osage.
Adding reflex with heat works with all woods. Two different things entirely.
You need to buy The Bowyers Bible Vol 4 and read Marc's chapter on belly tempering. :)
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Offline John K

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Re: Hickory from a Cracker
« Reply #29 on: March 04, 2009, 07:00:44 pm »
I need 3 & 4 yet, My Birthday is next Sunday, hint hint  :D
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