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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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12-01-2012, 11:20 PM | #1 |
Got Wood.
Join Date: 06-21-12
Location: McMinnville, Oregon
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Crazy question.
Was at the watering hole tonight and was talking to an older guy who told me this.
He claims that you can speed up the process of drying freshly cut wood in the oven. Told me that he puts wood in with a cracked door for 24 hrs at the lowest setting then burns it in his egg. I feel like this is complete BS. I told him I would be doing it this weekend... :P But I think the real question is if youre in a bind can this be done? No way can 24 hrs be enough or this method correct. But maybe the pessimist inside of me won for the day. So.. WHO is wrong. |
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12-01-2012, 11:50 PM | #2 |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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I'd say it would depend on how large of pieces we are talking. Obviously smaller one would dry quicker. Not sure about the 24hrs though. Seems fishy to me. Also, IMO seasoning fire wood isn't just drying it out. Its allowing the log to die and completely dry out on a more molecule level and I just don't see that being possible in a 24hr period. Just my opinion and not really backed by science, but hey, BBQ isn't a science!
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18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC |
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12-02-2012, 06:11 AM | #3 |
Knows what a fatty is.
Join Date: 06-03-12
Location: Harrisonburg, Va
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If the pieces are small enough it is possible, but the microwave is much faster.:D
Sent from my ADR6350 using Tapatalk 2
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Weber OTP, Orion Smoker (dutch oven), UDS |
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12-02-2012, 06:23 AM | #4 |
Full Fledged Farker
Join Date: 04-16-12
Location: New Albany, IN
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I'd have to agree that the size and type of wood would really matter but
seems that drying wood in the oven for 24 hours is very inefficient. I understand that dry wood is not seasoned wood either though I do not know the specifics. That and if you overdry the wood it burns too fast, too hot. Im sure I could dry all my firewood in a kiln but is the energy cost greater then the end product value? Smoking wood or egg fuel might be even a smaller scale. And cost/benefit analysis is rarely involved in my BBQ projects, just ask my wife.
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Pete-SS UDS, wifes Weber Genesis gasser,a Lightening Fast RED Thermapen, Baby Traeger, moving sucks and I left my kettle behind |
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12-02-2012, 07:23 AM | #5 |
is One Chatty Farker
Join Date: 07-07-09
Location: Newark, OH
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Here is a link to a paper on wood seasoning:
http://www.extension.purdue.edu/extm...NR/FNR-155.pdf
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- [B]Kevin[/B] Team: [B]Smitty's Real Pit BBQ[/B] KCBS CBJ [B]Superior SS-3[/B] - Courtesy of Gainesville Jaycees and Superior Smokers Custom Built Reverse Flow Stickburner [B]Weber[/B] 22.5" WSM [B]Weber[/B] 26.75" OTG [B]Weber[/B] Blue 2000 Stainless Performer [B]Weber[/B] Red 1998 Stainless Performer |
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12-02-2012, 07:34 AM | #6 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Yes...it is completely plausable to dry/"season" wood in an oven, over night. It's basically a small scale compartment kiln. And if he's just using chunks or smaller pieces for his egg, I'd say that 24 hours is plenty of time to get them to a useable stage. I often dry green wood in my vertical chamber of my offset while I cook in the main chamber.
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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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12-02-2012, 08:59 AM | #7 | |
Full Fledged Farker
Join Date: 06-30-12
Location: MOntpelier,OH
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Quote:
Bill |
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12-02-2012, 09:06 AM | #8 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Older guys are smart.
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12-02-2012, 09:15 AM | #9 |
On the road to being a farker
Join Date: 10-02-12
Location: Boston , Ma.
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There is no substitute for experience ....having an appreciation for that makes YOU smart !
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We call it BAH- buh-cue ! |
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12-02-2012, 09:29 AM | #10 |
is one Smokin' Farker
Join Date: 09-09-12
Location: Crystal Lake IL
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I did it with fist sized chunks in my UDD. Probably took I little over 30 hours for mine to be dry.
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22.5 OTS, 22.5 OTG, 18 WSM, 18 Jumbo Joe, 36" Blackstone! More to come... |
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12-02-2012, 11:36 AM | #11 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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I guess you could test it for yourself and try a cook to see how it works.
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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12-02-2012, 11:52 AM | #12 | |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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Quote:
Considering all that, don't think you are really doing much except running up a utility bill, there is a reason we don't cook in wooden pots in our ovens. A better way to go would be to pre burn to coals or just pre heat wood so it catches fire and does not smoke as much. In my case I don't use all wood so I have no problem using green wood in moderation. If you are concerned you can heat logs in your smoker if you have room or place on smoker. Dave
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Let us have a drink and by God lets us not think about the things we ain't never going to know about. |
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12-02-2012, 12:45 PM | #13 |
Knows what a fatty is.
Join Date: 11-21-12
Location: Oahu, Hawaii
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i've grilled damp logs to dry them. wouldnt do it in an oven in da house. they sometimes catch fire.
that said you should be fine unless you broil da buggah. |
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