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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 07-29-2013, 11:06 AM   #1
Scuba-que
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Default Seasoning wood?

My neighbor recently decided to take down an oak and a cherry tree, and is giving me almost all of the wood. My question is, do I need to let it sit for a year like firewood? Or can I throw some in the smoker this weekend?
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Unread 07-29-2013, 11:22 AM   #2
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I have used fresh apple and cherry many times, although I preheat the wood to the point it almost turns to charcoal!!! but I have thrown some fresh apple in the firebox before and everything turned out fine :)
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Unread 07-29-2013, 11:25 AM   #3
Phrasty
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It's best to let it season. Green wood and bark can produce off flavors sometimes. However I have heard of some people using fresh wood. Personally I dont. I let it season.

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Unread 07-29-2013, 11:29 AM   #4
DownHomeQue
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cherry you can use fresh.. Oak definitely let season..
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Unread 07-29-2013, 11:37 AM   #5
Garyclaw
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I know it will be tempting, but I'd let it season awhile. Smaller splits will season faster, especialy with good air flow around it.
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Unread 07-29-2013, 12:17 PM   #6
PekingPorker
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It's best to let it season awhile. The oak definitely needs to season. You will have a hard time getting it to burn well being that the wood is currently green. You need a really hot fire to burn green wood, even if you've preheated it.
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Unread 07-30-2013, 12:24 AM   #7
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let it season
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Unread 07-30-2013, 01:36 AM   #8
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How long do you let the oak season vs. how long do you let the cherry or other fruit wood season?
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Unread 07-30-2013, 08:24 AM   #9
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It really depends on the type of oak, for example,some red oak needs to dry 6 months or more as where an old white oak may be ready in less then half that time. The water content determines the temp and rate of burn but IMO its more about the smell and flavor. Down here in the south our red oak is very strong and bitter until fully dried. I guess short answer would be the stronger the swell the longer it needs to season...
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