Thread: Crazy question.
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Unread 12-02-2012, 06:23 AM   #4
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Join Date: 04-16-12
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I'd have to agree that the size and type of wood would really matter but
seems that drying wood in the oven for 24 hours is very inefficient.
I understand that dry wood is not seasoned wood either though I do not know the specifics. That and if you overdry the wood it burns too fast, too hot.

Im sure I could dry all my firewood in a kiln but is the energy cost greater then the end product value? Smoking wood or egg fuel might be even a smaller scale.

And cost/benefit analysis is rarely involved in my BBQ projects, just ask my wife.
Pete-my first UDS,a brick pizza WFO, a leaky Chargriller offest, wifes Weber Genesis gasser,a Lightening Fast RED Thermapen, baby Traeger, One-touch copper Kettle
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