Quote:
Originally Posted by CarolinaQue
Not sure that 6 months or so of drying would still make wood very "green".
I understand what you're saying, and that's why I referenced a bed of coals giving you a 350* fire when using green wood for smoke.
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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
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Joe
Falcon MK V gaseous grill w/Grill Grates, OK Joe Longhorn w/ vertical - now gone, Char Griller Akorn, Camp Chef PG24SG, Weber 22" OTG w/SNS components
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