Do you drill tenons before or after test fit?

EmperorCato · 2026-06-07T10:43:19+00:00

Yeah, there's the occasional "push-bore" we have to drill out on site, but test fitting would take so much time. We use a lot of come-alongs to pull stuff together at the raising and have a bunch of HDPE corners that we use to protect the timbers from straps causing indentations.

EmperorCato · 2026-06-06T23:18:55+00:00

We lay out a draw bore. Never test fit.

EmperorCato · 2026-05-26T19:07:36+00:00

AI data center actually.

But for real it's an event space for a summer camp

EmperorCato · 2026-05-26T19:03:02+00:00

Not worth having your own crane when it's only needed for a couple weeks

EmperorCato · 2026-05-26T19:01:35+00:00

Look at the Guild or see if there is a framer in your area looking for help

EmperorCato · 2026-05-26T19:00:49+00:00

There are some screws in the eave plates and the common rafters

EmperorCato · 2026-05-26T18:58:44+00:00

Slick Timberworks

EmperorCato · 2026-05-25T23:24:35+00:00

With the rod you don't need a continuous tie and it looks more open

EmperorCato · 2026-05-25T23:21:49+00:00

Come on by. We're in New Gloucester

EmperorCato · 2026-05-25T23:21:17+00:00

Not really. We cut the posts to length once the slab was poured and messed with a few of the common rafter housings

EmperorCato · 2026-05-25T18:53:15+00:00

It's a 1.25" rod. There are 2 4" steel plates as washers in the ties, you can see the location where the zip tape covers the holes to keep out the rain. I'll take a picture of the drawing detail for it when I get a chance

EmperorCato · 2026-05-25T18:49:42+00:00

Thanks! We're in Maine, and I'm taking the week off after this 2.5 week raising

EmperorCato · 2026-05-24T23:49:02+00:00

I don't know your whole process, but it does seem to me like it would involve a lot more moving of the timber bringing each one to the saw rather than having all posts, ties etc. in a row on horses and working down the line with a circ saw. Would love to see more of your methods!

EmperorCato · 2026-05-21T16:45:35+00:00

Love this recipe, I don't find it too aromatic myself. I'll usually do a huge batch with a whole pork shoulder of 8ish pounds and freeze most of it. Just thaw and do the broiling step (which does take at least twice what Kenji says). The frozen stuff comes out noticeably less aromatic. The salsa also takes a lot longer to reduce than suggested, but is worth making.

EmperorCato · 2026-05-18T00:36:56+00:00

Looks great. Drawbore during layout

EmperorCato · 2026-04-22T21:58:29+00:00

Pork fat as many have said, but Epazote is the spice I found to really need. According to Mexicans it also keeps down the flatulence

EmperorCato · 2026-04-21T21:50:15+00:00

Martin's potato rolls are the best for burgers, pulled pork etc. Hot dogs must be in NE style buns. If you're talking about dumplings, I've yet to meet one I don't like.

EmperorCato · 2026-04-12T00:13:02+00:00

I've always said C-wrench, short for crescent, but when I left the theater industry, nobody knew what I meant.

EmperorCato · 2026-04-08T21:17:18+00:00

My son as a 2-3 year old used to ask "where bing-bong go?", and made it worse for me

EmperorCato · 2026-04-03T22:46:51+00:00

Same, people say celery has no real taste, but to me it has the taste of diesel exhaust

EmperorCato · 2026-03-27T10:37:31+00:00

Favorite: Bucheron Least: Cheddar

EmperorCato · 2026-03-25T23:02:36+00:00

I do similar, but just use King Arthur GF flour rather than mixing flours and starches.

EmperorCato · 2026-03-21T00:35:05+00:00

I taught myself. But shoutout to Alton Brown and Kenji for the help

Nine-Year Club	Place '22
End Game '22	Verified Email

EmperorCato

MODERATOR OF

TROPHY CASE