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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-12-2013, 12:38 PM   #16
smokeisgood
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Quote:
Originally Posted by DownHomeQue View Post
My woodpile.. Pear is Closest on the right.. then pecan/oak.. all Hickory on the far end
That picture does us no good without an address and info on closest access......
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Unread 02-12-2013, 01:07 PM   #17
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Originally Posted by HankB View Post
The apple I use is actually from an ornamental crabapple that someone cut down and advertised on Craigslist as "free fire wood."
interesting. I was always warned not to eat crabapples as a kid. Maybe I was missing out

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Edit: You live in a Crabapple tree?
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Unread 02-12-2013, 01:08 PM   #18
DownHomeQue
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Originally Posted by smokeisgood View Post
That picture does us no good without an address and info on closest access......
Hit me with a PM will def share!
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Unread 02-12-2013, 01:44 PM   #19
Pyle's BBQ
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Originally Posted by woodbutcher1 View Post
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.
http://www.bbq-brethren.com/forum/sh...light=chemical

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.
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Unread 02-12-2013, 02:20 PM   #20
DownHomeQue
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Originally Posted by Pyle's BBQ View Post
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.
http://www.bbq-brethren.com/forum/sh...light=chemical

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.
Was thinking the same thing.. if the chemicals.. don't affect the fruit adversly.. the wood should be fine to cook with..
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Unread 02-12-2013, 10:22 PM   #21
Busaboyjd
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Thanks! Great info, gives me more motivation to cut the rest of that tree down!
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Unread 02-12-2013, 10:27 PM   #22
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Originally Posted by DownHomeQue View Post
My woodpile.. Pear is Closest on the right.. then pecan/oak.. all Hickory on the far end
Nice Wood!
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