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wood ash source

updated fri 17 jan 03

 

Gary C. Hatcher on thu 16 jan 03


One of my students came up with a great source for wood ash.
Barbeque restaurants or smoke houses often use oak and hickory to cook
their products and are willing to give you all you want.
Of course it still has to be washed. Just a reminder to anyone not familiar
with using wood ash,
ALWAYS wear rubber gloves when washing ash as the alkalinity in the water
will literally eat the skin off of your hands. Even after extensive washing,
it can still cause some burn to your hands when doing a lot of glazing.
gary

Gary C. Hatcher
e-mail: gchfire@pobox.com
home/studio: 1-903-857-2271
university office: 1-903-566-7296
http://www.pinemills.com

Roger Korn on thu 16 jan 03


In Oregon, the filbert (hazelnut) growers prune in February, burn the
prunings in May, and after several months of rain, the ash piles are
nicely leached of alkalies, requiring only a single washing and sieving
to get the ph below 9. This is a nice consistent year-to-year source,
with minimum effort. Give the grower a mug or two glazed with ash from
the orchard and you're set for life.

Roger

Gary C. Hatcher wrote:

>One of my students came up with a great source for wood ash.
>Barbeque restaurants or smoke houses often use oak and hickory to cook
>their products and are willing to give you all you want.
>Of course it still has to be washed. Just a reminder to anyone not familiar
>with using wood ash,
>ALWAYS wear rubber gloves when washing ash as the alkalinity in the water
>will literally eat the skin off of your hands. Even after extensive washing,
>it can still cause some burn to your hands when doing a lot of glazing.
>gary
>
>Gary C. Hatcher
>e-mail: gchfire@pobox.com
>home/studio: 1-903-857-2271
>university office: 1-903-566-7296
>http://www.pinemills.com
>
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--
Roger Korn
McKay Creek Ceramics
In AZ: PO Box 463
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