They contend that a higher moisture level (30% and higher) in wood makes for better smoking. That sounds more like smoldering to me.
Am I wrong or is 30% moisture level considered "seasoned" wood?
New Braunfels Hondo Offset
New Braunfels Bandera (Refurbished & Improved)
33 year old Char-Broil 450
1996 Blue Weber SS Performer
2003 Black Weber SS Performer
Weber 22.5 OTG with rotisserie & Smokenator
Weber SJS & modified stock pot Mini-WSM
STOK Island gasser
Holder of Official & Un-Official Moink Certificates