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Unread 12-01-2012, 06:04 AM   #21
CarolinaQue
is Blowin Smoke!
 
Join Date: 06-23-07
Location: North Berwick, ME
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Quote:
Originally Posted by 1MoreFord View Post
IMO 6 months of seasoning usually makes for un-seasoned wood. It won't smoke like fresh cut wood and it won't burn like seasoned wood. AKA the worst of both scenarios. YMMV


I guess that in my mind, "green" wood is in the fresh cut to 3 or 4 months. Depending on the size of the splits and the species of wood, 6 months and out could be pretty decent to smoke with if there's a good enough bed of coals.
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[COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain

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