Fruit Woods

Rightstuff · 08-02-2008, 06:28 AM

I've read several threads where people were talking about "the best way to season fruit woods". I was told that you do not season fruit woods, only hard woods. The point of using fruit woods was they are softer and the oils and such in the wood is what gives the smoked meat their flavor. One person told me that he won't use fruit wood after it sat for more than 7-10 days. He cuts it and uses it within 2 - 4 days. Any thoughts?

thillin · 08-02-2008, 07:00 AM

It's all relative to what type of cooker it's burning in. Depending on size, I give it 3-6 months. ANd have used year old pecan with great results. The smokers with higher temp fires seem to handle the fresh wood best.

blues_n_cues · 08-02-2008, 07:39 AM

i use it fresh & what ends up laying around seasons until i get to it- i notice no difference.the only "fruitwood" i season is the bradford pear & beech because of the size of the limbs.you can also lay a couple splits on top of the firebox (if you have an offset) to kind of cheat heat it a bit.i hope all that made sense.

The_Kapn · 08-02-2008, 06:40 PM

7-10 days sounds really, really restrictive to me.

If you are using fruit woods for flavor, meaning you have hard woods or charcoal for the main heat source, they can be used soon after cutting. No need for a lot of aging.
The flavor does deteriorate with age, but I am thinking in "months" not "days".

Good Luck,

TIM

ssbbqguy · 08-02-2008, 11:38 PM

would you please send me that old seven day wood?Softer yes, full of green taste, yes. I like older wood, tastes better, wins more contests. Steve.

chinesebob · 08-03-2008, 12:44 AM

I think what's been said sums it up pretty good. But ultimately it comes down to personal preference. I like aged wood for the flavor.

Mark · 08-04-2008, 10:34 AM

Quote:

Originally Posted by Rightstuff

One person told me that he won't use fruit wood after it sat for more than 7-10 days. He cuts it and uses it within 2 - 4 days. Any thoughts?

Try it both ways and see for your self. Personally, dry wood works best for me.

08-02-2008, 06:28 AM	#1
Rightstuff is one Smokin' Farker Join Date: 07-20-08 Location: Griffin, GA	Fruit Woods I've read several threads where people were talking about "the best way to season fruit woods". I was told that you do not season fruit woods, only hard woods. The point of using fruit woods was they are softer and the oils and such in the wood is what gives the smoked meat their flavor. One person told me that he won't use fruit wood after it sat for more than 7-10 days. He cuts it and uses it within 2 - 4 days. Any thoughts?

08-02-2008, 07:00 AM	#2
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas	It's all relative to what type of cooker it's burning in. Depending on size, I give it 3-6 months. ANd have used year old pecan with great results. The smokers with higher temp fires seem to handle the fresh wood best. __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

08-02-2008, 07:39 AM	#3
blues_n_cues is One Chatty Farker Join Date: 12-16-07 Location: south central,ky.	i use it fresh & what ends up laying around seasons until i get to it- i notice no difference.the only "fruitwood" i season is the bradford pear & beech because of the size of the limbs.you can also lay a couple splits on top of the firebox (if you have an offset) to kind of cheat heat it a bit.i hope all that made sense. __________________ Blues_n_Cues BBQ Concessions & Catering Last edited by blues_n_cues; 08-02-2008 at 07:40 AM.. Reason: oops typo

08-02-2008, 06:40 PM	#4
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Name/Nickname : Tim	7-10 days sounds really, really restrictive to me. If you are using fruit woods for flavor, meaning you have hard woods or charcoal for the main heat source, they can be used soon after cutting. No need for a lot of aging. The flavor does deteriorate with age, but I am thinking in "months" not "days". Good Luck, TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) New Ninja Woodfired Grill for Christmas 2023

08-03-2008, 12:44 AM	#6
chinesebob is One Chatty Farker Join Date: 04-07-07 Location: Westerville,OH	I think what's been said sums it up pretty good. But ultimately it comes down to personal preference. I like aged wood for the flavor. __________________ Chinesebob - Central Ohio A Chinese speaking white guy in search of the perfect bbq.

08-02-2008, 11:38 PM	#5
ssbbqguy is one Smokin' Farker Join Date: 10-09-07 Location: carthage,mo.	would you please send me that old seven day wood?Softer yes, full of green taste, yes. I like older wood, tastes better, wins more contests. Steve.

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