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Old 06-11-2013, 11:14 PM   #1
is one Smokin' Farker
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Join Date: 03-07-07
Location: Birmingham Alabama
Default ?? for those that cook with Green Wood

I've always ran nothing but seasoned woods in my large offset smoker.

I've recently came into a large amount freshly cut Cherry wood. I know some folks cook with fresh cut fruit woods. I'd love to hear from those that use green wood in their cooking to see how they do it and what their results have been. While I let the majority of this cherry wood season i'm going to try and experiment with a little green wood cooking, thanks for any tips and tricks you can throw my way.
Leverguns, 1911s and BBQ Thank God i'm American!

Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. 24x54 Offset stick burner, 18" WSM, UDS, Mutiple Weber Kettles and a 22" WSM on the way.
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