Or at least it looks that way. It was recommended to cook the new spruce tops at 200 degrees for an hour. Then freeze, then cook again. This sets the pitch (sap) in the wood, basically artificially aging it.
PIcked a set of adirondack out of the stack and cooked it as well. Choice was easy. I used the smallest set, which was plenty big for these OOs.
Stickered all the wood between sheets of ply and tied it up. Bought a cheap oven thermometer because I have a gas oven and wasn’t confident on the setting being correct.
Decided at last minute to use the digital meat thermometer as well. Set it to alarm at 203. Went of twice until I got the oven dialed in properly. Note the most important tool of all in the background.
Now to freeze it for a few days and then cook one more time. I can work on the backs and necks in the mean time.