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Unread 11-28-2012, 09:20 PM   #5
Babbling Farker

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Join Date: 08-31-09
Location: Antioch, CA
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Do not be afraid of green wood.

With that said, green wood is very different than seasoned wood. Also it matters how green.

I much prefer to use (when I can find it):

Hickory - >6 months (amount of time after it was a living tree)

Fruit woods - >3 months

When burning green wood you do want a hot fire, but more than that you need something to temper the acrid smoke that can out-gas from green wood.

I use a large water pan in my smoker (I believe Myron uses a water smoker for this reason).

Properly drafted smokers with plenty of water between firebox and meats will turn out great Q with green wood.
I've been using green (hickory) for 20 + years.
Sir Porkalot aka John

Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky
CBBQA & KCBS member: Sir Porkalot BBQ Team
NC & NorCal (Yes I stay confused)
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