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-   -   Green or seasoned hickory?? (http://www.bbq-brethren.com/forum/showthread.php?t=18413)

jerrycentral 06-11-2006 11:04 PM

Green or seasoned hickory??
 
I found a guy with as he says green hickory that he says is what you want for smoking meat. What do you guys think about this, do I want seasoned or green hickory?? A famous BBQ joint down the street uses green hickory.

Jerry

Bigmista 06-11-2006 11:07 PM

Never green wood as faras I know. Gotta season it.

bigabyte 06-11-2006 11:24 PM

I've always been told to use seasoned wood, and believed it. It made sense to me that wood would not burn hot enough and release a bunch of creosote on your food if the wood was not dry.

HOWEVER, I recently picked up some Cherry wood that is not fully seasoned, in fact, it's fairly green but not real green. I have used it with no adveres affects to my Q.

For what it's worth.

Sawdustguy 06-11-2006 11:31 PM

Seasoned. It will not burn properly if it is green. Four to six months should do it.

kcquer 06-11-2006 11:48 PM

I know some people that swear by green wood. Their logic is the high moisture content leads to a cooler fire.

I am Brethren trained (damn proud of it too) and firmly believe in a clean burning fire that is best achieved using properly seasoned wood.

Dakaty 06-12-2006 12:42 AM

Many years ago I used green oak wood and ruined everything I cooked.

If you could eat some of the meat, it would give you indigestion and an after taste for a week.

I will never cook over green wood again because I can still remember that terrible taste and smell.

parrothead 06-12-2006 07:55 AM

seasoned only

racer_81 06-12-2006 08:53 AM

There's no telling what kind of smoke you're getting from green wood.

Use seasoned.

Brauma 06-12-2006 08:58 AM

Let it dry. If you want to add moisture, inject, spray, or top off your water pan.

chad 06-12-2006 09:58 AM

Season the hickory or any other wood you depend on for heat and coals!

Fruit woods like apple, peach, pear, plum, etc. can be used fresh - they aren't used for heat as much as flavor and it's their sap that gives a lot of the flavor.

Kevin 06-12-2006 10:01 AM

Quote:

Originally Posted by chad
Season the hickory or any other wood you depend on for heat and coals!

Fruit woods like apple, peach, pear, plum, etc. can be used fresh - they aren't used for heat as much as flavor and it's their sap that gives a lot of the flavor.

I agree.

bbqinNC 06-12-2006 01:03 PM

Not to add fuel to the fire (pun intended:-D ) but the guy I buy my hickory and white oak from also supplies the local restaurants who buy the wood by the dump truck load. I was talking to him and he says a lot of the restaurants burn green white oak with their seasoned wood. They claim that it adds a "vanilla" aroma to the smoke.

I have to be honest, I haven't tried it yet, but I will some day just for the heck of it.

Brauma 06-12-2006 01:09 PM

Quote:

Originally Posted by bbqinNC
They claim that it adds a "vanilla" aroma to the smoke.

I can see that. Worth a try.

Smoking meat is as much science as art. Lots of experimentation.

chad 06-12-2006 01:20 PM

I can see where adding "green" wood to a raging fire wouldn't cause too much grief...I'd just hate to start with green wood. The "vanilla" thing is probably just an excuse for not having a big enough woodpile to allow it to season!:-D

nmayeux 06-12-2006 06:09 PM

Seasoned only. I hate to throw meat away!


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