Originally Posted by woodbutcher1
I would not use orchard harvested Chery wood for smoking. Why? Due to the chemicals used to spray the trees that are absorbed and possibly released when smoldering and getting into the food.
I use only Wild cherry wood , my friend has a farm. I never moisten/soak any wood.
There is no discernible residue left from chemical application. By your reasoning you should not eat the fruit from orchards either.
Here is a discussion on orchard wood. Check out post 35.
JD, generally wood is seasoned 3-6 months, depending on the moisture content of wood and where you live. You do not need to soak wood chunks. That would require the wood to dry out before it could catch on fire. Wild cherry is ok to use.