Members linthat22 Posted December 17, 2011 Members Share Posted December 17, 2011 Since, I'd like the stability that Guthrie Govan and other players get from having a roasted maple neck, I figured I'd go ahead and put the one I have in a warming drawing and see what happens. It's your standard KitchenAid Architect series and goes up to 250 degrees. Figured if I go low and slow that I'll be able to suck all the moisture out of the neck. What temperature do ya'll recommend and for how long. I was thinking at least a few days at around 90 degrees. Link to comment Share on other sites More sharing options...
Members harold heckuba Posted December 17, 2011 Members Share Posted December 17, 2011 I hope this is a joke...... Link to comment Share on other sites More sharing options...
Members Filter500 Posted December 17, 2011 Members Share Posted December 17, 2011 Link to comment Share on other sites More sharing options...
Members linthat22 Posted December 17, 2011 Author Members Share Posted December 17, 2011 I just figured at 90 degrees it'd get the moisture out of the neck Link to comment Share on other sites More sharing options...
Members frankie pajamas Posted December 17, 2011 Members Share Posted December 17, 2011 I just figured at 90 degrees it'd get the moisture out of the neck Just make sure to brush it with olive oil first. Link to comment Share on other sites More sharing options...
Members Flatspotter Posted December 17, 2011 Members Share Posted December 17, 2011 Just make sure to brush it with olive oil first. I'd recommend bacon grease, and an oven temperature of at least 450 degrees F. Link to comment Share on other sites More sharing options...
Members Tone Deaf Posted December 17, 2011 Members Share Posted December 17, 2011 Watch those fret wires...they'll be hot as hell when you take it out. Link to comment Share on other sites More sharing options...
Members razordave Posted December 17, 2011 Members Share Posted December 17, 2011 I believe there are 2 choices: 1 - 48hrs at 250 degrees or 2 - 1 hr at 2000 degrees I'd do #2 if I was in a hurry. Link to comment Share on other sites More sharing options...
Members Deadbeat Son Posted December 17, 2011 Members Share Posted December 17, 2011 I would probably use a slow cooker instead of a warming drawer. Link to comment Share on other sites More sharing options...
Members harold heckuba Posted December 17, 2011 Members Share Posted December 17, 2011 George Foreman grill works best. Link to comment Share on other sites More sharing options...
Members Scepter Posted December 17, 2011 Members Share Posted December 17, 2011 From what I understand they (Suhr, MM, etc. ) are purchasing the wood after it's been "roasted" then they build the necks. Link to comment Share on other sites More sharing options...
Members HanSolo Posted December 17, 2011 Members Share Posted December 17, 2011 I've heard that if you use a deep frier, it will keep the fretboard moist on the inside and golden brown on the outside. Seriously, this is not something you do with a finished or even an assembled neck. Link to comment Share on other sites More sharing options...
Members meandi Posted December 17, 2011 Members Share Posted December 17, 2011 I've been curious about the process as well. Link to comment Share on other sites More sharing options...
Members MahaloVision Posted December 17, 2011 Members Share Posted December 17, 2011 From what I understand, it's done at 360 in a vacuum to prevent combustion. I know some acoustic builders that bake their spruce and cedar tops at 250 for about an hour. I'm not convinced that it's a good idea. Link to comment Share on other sites More sharing options...
Members Belva Posted December 17, 2011 Members Share Posted December 17, 2011 Just don't forget the BBQ sauce. PM me if you want a good recipe. I have several. The type of BBQ sauce really affects toanz. If you play jazz only for example, you don't want a super spicy sauce. That's best suited to harder rock styles. Link to comment Share on other sites More sharing options...
Members ajcoholic Posted December 17, 2011 Members Share Posted December 17, 2011 You (well, at least I can) can purchase maple that has gone through this process, from some of the larger wood whole-salers. One of the companies I deal with here in Canada, showed me a sample of the roasted maple last year when I was setting up my new woodworking facility. Not sure what the coast was per board foot. If I can access it here, surely some of the lumber companies in the USA are also carrying it, which means some furniture or cabinet shops are using it. I guess you'd have to call around and see if it is available. I am no expert, but I would hazard a guess the wood is processed as rough lumber and then machined into necks, not the other way 'round. AJC Link to comment Share on other sites More sharing options...
Members Happy Ending Posted December 17, 2011 Members Share Posted December 17, 2011 I just got one of these - one of the liveliest guitars I'd picked up in ages. I would attribute it partly to the "baked maple" fingerboard. Had no intention of buying a guitar but I couldn't pass it up. I compared it to the dual pup 60s SG tribute and the 50th anniversary Townshend SG. Neither of the latter were bad guitars but this little f'er outshined them. My perception is that the baked maple defines the highs a bit better (like adding a dash of maple board Tele, a little more snap and pop on the top end), and maybe even a bit more sustain (that could also be less string pull, with single pup versus two). Compared to the other two guitars, I liked the neck best on this one also. Gibson SG JR 60s Tribute Heritage Cherry Features: (Important to note: the sales dept had their repair shop set up the SG Jr before they put it out on the floor - due to an less than stellar production set up. Admittedly, I might not have bought the guitar if it weren't for a great set up.) Link to comment Share on other sites More sharing options...
Members HanSolo Posted December 17, 2011 Members Share Posted December 17, 2011 ^ ^ Where can I get one of those guitar stands like your avatar? Link to comment Share on other sites More sharing options...
Members meandi Posted December 17, 2011 Members Share Posted December 17, 2011 You (well, at least I can) can purchase maple that has gone through this process, from some of the larger wood whole-salers.One of the companies I deal with here in Canada, showed me a sample of the roasted maple last year when I was setting up my new woodworking facility. Not sure what the coast was per board foot.If I can access it here, surely some of the lumber companies in the USA are also carrying it, which means some furniture or cabinet shops are using it. I guess you'd have to call around and see if it is available.I am no expert, but I would hazard a guess the wood is processed as rough lumber and then machined into necks, not the other way 'round.AJC Would have to be that way, especially for laminated necks.Glued neck blanks would not withstand that temperature. Link to comment Share on other sites More sharing options...
Members Guitar Heel Posted December 17, 2011 Members Share Posted December 17, 2011 Link to comment Share on other sites More sharing options...
Members Happy Ending Posted December 17, 2011 Members Share Posted December 17, 2011 ^ ^ Where can I get one of those guitar stands like your avatar? Nowhere that I know of - you can always download the pic: http://www.reverbnation.com/thejukeboxunderdogs (some acquaintances of mine) Link to comment Share on other sites More sharing options...
Members Guitar Heel Posted December 17, 2011 Members Share Posted December 17, 2011 I know a couple places, but you'd have to pay by the hour. Link to comment Share on other sites More sharing options...
Members GAS Man Posted December 17, 2011 Members Share Posted December 17, 2011 I'd recommend bacon grease, and an oven temperature of at least 450 degrees F. Only the cheap imports use bacon "grease". I will only buy baked maple that's cure wrapped in 100% virgin bacon. Wrap with raw bacon, secure with toothpicks, roast slowly at 375 degrees for 6 hours. Remove bacon, feed to dog, reattach to guitar and enter a world of blessed ultra fast shredding. Link to comment Share on other sites More sharing options...
Members PrawnHeed Posted December 17, 2011 Members Share Posted December 17, 2011 From what I understand, it's done at 360 in a vacuum to prevent combustion. From what I know of physics, this cannot be right. A vacuum has no temperature. Link to comment Share on other sites More sharing options...
Members GAS Man Posted December 17, 2011 Members Share Posted December 17, 2011 I just got one of these - one of the liveliest guitars I'd picked up in ages. I would attribute it partly to the "baked maple" fingerboard. Had no intention of buying a guitar but I couldn't pass it up. I compared it to the dual pup 60s SG tribute and the 50th anniversary Townshend SG. Neither of the latter were bad guitars but this little f'er outshined them. My perception is that the baked maple defines the highs a bit better (like adding a dash of maple board Tele, a little more snap and pop on the top end), and maybe even a bit more sustain (that could also be less string pull, with single pup versus two). Compared to the other two guitars, I liked the neck best on this one also. Gibson SG JR 60s Tribute Heritage Cherry Features: Genuine Mahogany Body Mahogany (Slim Taper) Neck Baked Maple Fingerboard 12" Neck Radius 22 Frets 24 3/4" Scale Lenth Chrome Hardware Lightning Bar Bridge/Tailpiece White Button Tuners Gibson P-90 Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.