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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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11-16-2012, 10:34 AM
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#1 |
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Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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7 Years Dead Hickory Tree...
In the woods on my Dad's property is a big Hickory tree that got snapped at the trunk during Hurricane Katrina. The main body of the tree has been held off the ground so it is not rotten, but I have never heard of anyone using wood this old.
OK so wood experts: Assuming that I can even cut this wood (I'm guessing it must be incredibly hard by now) would it be worth using? |
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11-16-2012, 10:36 AM
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#2 |
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is one Smokin' Farker
Join Date: 03-15-12
Location: Flushing, Queens NYC
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I'm sure she'll burn just fine. For stuff that old, I just use it to preheat my pit and save the good stuff for when the meat's on.
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Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com |
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11-16-2012, 02:39 PM
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#3 |
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somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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If it's been off the ground I'd use it. It'll pretty dry so will burn quickly.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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11-16-2012, 02:40 PM
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#4 |
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Quintessential Chatty Farker
  Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Good wood is good wood; wife tested and verified. Use it.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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11-16-2012, 02:45 PM
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#5 |
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is one Smokin' Farker
Join Date: 07-25-12
Location: Huntsville, Tx
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I use oak that has been cut and stacked for 5 years and it burns fine. I use it for my comp wood. It is in the hill country so it's not a very moist climate. As long as it hasn't been on the ground and doesn't have any spongy spots in it you should be good to go.
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11-16-2012, 03:46 PM
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#6 |
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is one Smokin' Farker
  Join Date: 03-19-10
Location: Cornpatch USA
Name/Nickname : Fitz
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You'll know when you cut into it. I cut and burn hickory all the time, if it is soft an light in weight it's not much good. Bonfire wood.
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11-17-2012, 08:32 AM
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#7 |
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Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Thanks folks. Now if it just hasn't petrified beyond cutting!
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11-17-2012, 09:12 AM
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#8 |
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is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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As long as it's not punky, it'll be good. Hickory usually gets borers pretty quickly, but that won't hurt it at all for smoking wood. I dug up some pieces of apple a while back that were about 15 years cut but kept dry, and they worked great.
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...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
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