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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-30-2012, 05:27 PM | #16 |
Full Fledged Farker
Join Date: 07-16-08
Location: Texas
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why would someone use green wood?...is there a taste difference?
cant imagine why someone would do this other than need. |
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11-30-2012, 06:57 PM | #17 |
Babbling Farker
Join Date: 03-14-05
Location: Central Arkansas
Name/Nickname : Joe
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Since you're down in southern Louisiana where it's always nice and dry I'd wait at least a year.
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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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11-30-2012, 07:14 PM | #18 |
Babbling Farker
Join Date: 03-14-05
Location: Central Arkansas
Name/Nickname : Joe
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When I was a young and dumb teenager and didn't know any better I used green hickory for flavor in an ECB. That's what my father advised me to do in a tone that sounded like he had used it before. My father was an ole timer who was raised on a farm, so I expected he had seen some smoke houses in action and didn't argue. I'd go out on the wooded lot next door and cut down a *small* hickory sapling or a branch off a tree and cut it into lengths that would fit in the ECB. Of course these small sticks went on top of a bed of charcoal. The fresh green wood wouldn't burn for a very long time and the aroma was great. This is the ultimate version of what folks try to accomplish by soaking wood.
If I cut too much wood and tried to use it again later it just didn't work as well-as in smell as good or impart as good a flavor. IMO, it's wood that's in between absolute fresh green and not seasoned yet that's the real trick to cook with. My experience with small amounts of cut today and cooked with today hickory was totally positive but when I've tried to burn a normal sized split of less than fully seasoned wood is where I've always had problems.
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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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Thanks from:---> |
11-30-2012, 10:37 PM | #19 | |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Quote:
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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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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11-30-2012, 11:05 PM | #20 |
Babbling Farker
Join Date: 03-14-05
Location: Central Arkansas
Name/Nickname : Joe
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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
__________________
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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12-01-2012, 06:04 AM | #21 | |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Quote:
I guess that in my mind, "green" wood is in the fresh cut to 3 or 4 months. Depending on the size of the splits and the species of wood, 6 months and out could be pretty decent to smoke with if there's a good enough bed of coals.
__________________
Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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12-01-2012, 03:36 PM | #22 | |
Babbling Farker
Join Date: 03-14-05
Location: Central Arkansas
Name/Nickname : Joe
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Quote:
That may work with some woods depending on the size of the pieces but my experience with ECB sized pieces was that even 1 or 2 week old pieces didn't work as well as fresh cut did. I'd be prepared to pull out an offending piece if it doesn't smell right.
__________________
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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12-01-2012, 05:03 PM | #23 |
Full Fledged Farker
Join Date: 04-13-12
Location: North West, GA
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I have added leaves stripped from a Hickory branch into a good bed of coals. Nice smoke flavor. Could be too much for some.
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12-01-2012, 06:15 PM | #24 | |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Quote:
Not sure I'd burn leaves in my smoker due to many tree leaves putting off serious fumes when burned green.
__________________
Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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