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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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01-07-2013, 05:54 PM | #1 |
Full Fledged Farker
Join Date: 01-06-12
Location: Nuremburg PA
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Moldy Wood
I just picked up about a quarter cord of wood, some red oak, hickory, and pecan. My problem is that there is green mold over a good portion of the logs. Is this still safe to use? Is there a good way to remove it? Most of the bark has already been removed so the mold is on the wood itself. Any help is appreciated.
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01-07-2013, 05:57 PM | #2 |
Full Fledged Farker
Join Date: 12-05-11
Location: Ironton, Ohio
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Sounds like a lot of campfire wood to me. I wouldn't use it. Just my opinion. I would def. seperate the wood that does not have the mold on it from the wood that does, mold is growing on it beacuse of moisture.
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Grizz. Hillbilly Konk BBQ. Just feeding my stick burner more wood. |
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01-07-2013, 05:59 PM | #3 |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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Fire is a wonderful cleanser and purifier.
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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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01-07-2013, 06:16 PM | #4 |
Knows what a fatty is.
Join Date: 06-04-10
Location: Western MI
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I wouldnt use it -- spreading bacteria can be dangerous if low and slow or even at regular temps.
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01-07-2013, 06:35 PM | #5 |
On the road to being a farker
Join Date: 06-14-10
Location: Pekin IN
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If mold is actively growing on the wood, it is not yet cured and needs to age further. Mold growing on fresh cut "green" wood is natural. As the wood cures it will subside and you can use it without worry.
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Hi my names Steve, I have a problem........ |
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01-07-2013, 06:43 PM | #6 |
Full Fledged Farker
Join Date: 01-06-12
Location: Nuremburg PA
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The Guy I bought it from ran an add saying "Gourmet specialty wood for meat smoking". "fully seasoned hard wood also for indoor fireplaces".
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01-07-2013, 08:25 PM | #7 |
Full Fledged Farker
Join Date: 05-24-11
Location: Westwood, KS
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If it's really moldy and water...logged then I would pitch it. If it just has some mold on it I would "preheat" (char) on top of a fire box or in a charcoal chimney, for splits I'd do it in the fire pit.
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01-07-2013, 11:30 PM | #8 | |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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Quote:
LOL, sounds like the time I went and looked at a load of hickory. Guy said it was "seasoned" and would be great for BBQing. I took two looks at the pile and turned around and left. Half the pile wasn't even hickory and some pieces still had moisture oozing out from where it was cut (prolly 5 or 6 days before hand). He was basically trying to sucker someone in to buying a pile of crap wood.
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18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC |
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01-08-2013, 06:12 AM | #9 |
is one Smokin' Farker
Join Date: 02-21-11
Location: Old Town, Maine
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01-08-2013, 07:37 AM | #10 |
is One Chatty Farker
Join Date: 07-07-09
Location: Newark, OH
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If you like the flavor that burnt mold introduces to your meat, then you should use it. Me personally, I would only burn it in my fireplace or campfire.
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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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01-08-2013, 09:39 AM | #11 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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I think that it depends on how moldy it is. If only a little, a preheat on top of the fire box will likey save it. If to thick or to much, it may be fire place wood only. Have any pics to give us a visual?
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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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