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Old 11-28-2012, 10:09 PM   #8
Swine Spectator
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Join Date: 06-04-12
Location: Northern Virginia
Name/Nickname : David

Interesting. I have heard multiple times that only "experienced cooks" can cook with green wood. My question is why? What is it that makes green wood special or hard to cook with?

I mostly use hickory, oak, and pecan purchased from Academy Sports. This wood has been kiln-dried. After Hurricane Issac passed through, I cut quite a bit of oak and pecan. It has been drying for the past three months. I am curious about how long I should let it dry. Any thoughts?
26.75" OTG, 22.5" WSM, 18" Jumbo Joe, SJG, stainless hibachi w/ rotisserie, Fiskstone charcoal griddle

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"There's nothing magical about 225, except waking up earlier and eating later." - DaveAlvarado

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