gt2003

Thanks! I'd rather do the little extra work when applying if its a better overall stain. I think I'll stick with the Armstrong-Clark provided I can find a color the Mrs. likes. They are supposed to be sending me samples this week. I'll use it on some pressure treated wood, take pictures and post on the Armstrong-Clark thread once I get the product.

I'll be using my Wagner sprayer with the stain tip if that matters. Would the sealer stores Timber Oil be a better choice? I'm re-doing a deck that is about 8 yrs old that has pressure treated pine with a faded, failed finish of semi-transparent olympic stain I believe. The deck is pretty dry so I need something to bring the life back to it. Any recommendations are welcome. Thanks, Greg

Don, glad to see you are checking out the other forums. There is just so much good info. there that it's unbelievable. Thanks for all the compliments. The plan for the leftovers is to slice them into steaks, about 1 inch thick, and throw them on a hot grill for a few minutes. The best of both worlds, prime rib one night and ribeyes a day or two later. Take care all. Talk to ya soon, Greg

Here are a couple of pics of the finished prime rib, enjoy!!

Put the prime rib on about 11am central time. It's a 12.5 lb prime rib rubbed with Lawry's coarse ground garlic salt with parsley then sprinkled with coarse ground black pepper. I will smoke it at around 300 degress (only since its such a tender piece of meat, usually 250 for ribs, brisket etc) with hickory wood until the internal temp is around 130. I'll pull it off the smoker, let it rest and slice. More pics to follow, a.k.a q-view.

I'm smoking a prime rib tomorrow, about 12 1/2 pounds. I'll take pics and post them once everything is done. Take care, Greg

Shinebrite, Did you take pics of the smaller, sprayed deck? If so, could you post them, tell us wood type, stain color etc? This looks like the perfect stuff for my pressure treated deck. Thanks, Greg

That's what I needed to know. I appreciate the help. It's a pressure treated deck and after reading the threads I'm considering use of a armstrong-clark semi-transparent product after cleaning/brightening. Any other recommendations?

Thanks Celeste and everyone else. I guess the EFC-38 & Citralic would be an adequate substiture for RAD 1 and 2? Just curious as I sure don't want to get stuck with an inferior product or a box store type product. Once I have completed the cleaning/brightening process, what sealer would be recommended for a pressure treated pine deck? I was wanting to try Ken's new soft wood product but it looks like it might be a while. Thanks again, just want to get things straight before I dive in.

Yep that's me, a smoking addict whether it's pork, beef, salmon, anything. My favorite now is what they call a "fatty". No, this isn't the fatty you might be used to. Basically it's a roll of jimmy dean sausage rolled out flat, filled with your favorite toppings, rolled back into a "chub" then smoked. Check out these 2 websites and you'll find more than you could ever expect. One is www.smokingmeatforums.com and the other is www.theqjoint.com . You will find me on both with the username gt2003. See if I can find a couple of pics of stuff I've smoked recently. Maybe I've got a picture of a breakfast fatty and a pizza fatty. Here ya go, the first pic is the pizza fatty, jimmy dean sausage, small amount of prego spaghetti sauce, pepperoni's and mozzarella cheese, the second is the breakfast fatty, jimmy dean hot sausage stuffed with bacon, scrambled eggs, fried potatoes and onions and some shredded cheddar cheese. Hope this gives you some ideas. Visit my friends and me on the above 2 websites and see what you can teach us. Thanks for the thread. I feel at home now. Greg