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?
Klose 20 x 48, Stainless Performer, Smokey Joe Platinum, stainless hibachi, coal rotisserie, cinderblock hog cooker
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