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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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10-13-2013, 01:39 PM | #1 |
Knows what a fatty is.
Join Date: 09-22-13
Location: St Louis
Name/Nickname : Corey
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surface fungus on my wood!
Last weekend, I spent a large part of my day chopping firewood for the winter, silver maple. I saved random chunks that were fungus free. I then put these pieces in a bucket I had laying around. I washed it out before I put the wood in because it previously held dog food. I didn't dry it all the way out, but did shake it out. I then filled it and put a lid on it, left it in the garage.
this weekend I'm doing a beef roast and went to use some of my new woood. I found a soft white fungus covering/on about 2/3 of the wood in there. SHINOLA! Attached is a photo of one piece that had this fungus on it. to save much of my wood...could I take a wire wheel on a grinder and take that fungus off safely? ...learned a good lesson.
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Started with a Weber. Stepped up to a UDS. Pushed into a mega offset. Pepper fanatic. |
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10-13-2013, 01:44 PM | #2 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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I'd burn it off.......in a fire ........before any meat went on......
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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10-13-2013, 01:44 PM | #3 |
is one Smokin' Farker
Join Date: 03-24-12
Location: Medina,Ohio
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Burn as is.
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UPBS,Vision Komado, WSJSMWSM,Bandera |
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10-13-2013, 01:45 PM | #4 |
is Blowin Smoke!
Join Date: 02-02-13
Location: Springfield, IL
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CErnst I think you have a yeast infection on your wood!
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10-13-2013, 01:50 PM | #5 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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When wood reaches the temp to smolder burn and smoke then it's hot enough to kill any nasties....no worries.
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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Thanks from:---> |
10-13-2013, 01:54 PM | #6 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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If u are worried about it get charcoal going and burn the Yeasty off with handheld propane or butane torch all the while preheating your splits......
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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10-13-2013, 02:09 PM | #7 |
Knows what a fatty is.
Join Date: 09-22-13
Location: St Louis
Name/Nickname : Corey
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okay, so as long as the growth is a fuzzy white, I'm hearing that is okay...and burning it off would be acceptable way to get rid of it. the bin did have a sweet kinda smell, perhaps yeast is it.
I remember reading that if there were mold, then it shouldn't be used to smoke with. A few pieces did have dark mold...those will go to the fireplace pile.
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Started with a Weber. Stepped up to a UDS. Pushed into a mega offset. Pepper fanatic. |
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10-13-2013, 02:58 PM | #8 |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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FYI...yeast=fungus
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Matt...Sauk City, WI |
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10-13-2013, 04:49 PM | #9 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Yep, not to worry. It's a shame with that pretty wood but not a problem. I preheat my splits on the firebox so that would take care of it if you have a way to preheat.
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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10-13-2013, 05:09 PM | #10 |
Knows what a fatty is.
Join Date: 09-22-13
Location: St Louis
Name/Nickname : Corey
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I'll go to ace hardware after work and pickup a small bottle of propane for my solder torch...then spend a half hour or so scorching the wood to take care of the growth.
thanks guys!
__________________
Started with a Weber. Stepped up to a UDS. Pushed into a mega offset. Pepper fanatic. |
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10-14-2013, 09:55 AM | #11 |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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Just cook with it like you normally would.
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10-14-2013, 10:23 AM | #12 |
is one Smokin' Farker
Join Date: 01-15-12
Location: Kalama Wa.
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Living up here in the rainy pacific northwest it is rare that wood does not have some type of mold on it, just burn it like normal.
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[URL="http://tombstonebbq.com"]"Tombstone BBQ"[/URL] PNWBA Board Member and Certified Judge. KCBS Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills. [URL="https://www.facebook.com/TombstoneBbq?ref=hl"]Tombstone BBQ on Facebook[/URL] |
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10-14-2013, 11:17 AM | #13 |
is One Chatty Farker
Join Date: 09-02-12
Location: Kentucky
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So you have a plan on how to fix it but I am curious as to why you sealed it off in a bucket. I always thought you want to keep wood out where air can get to it, am I wrong on this?
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Weber Summit Charcoal Grill and 22” WSM. Former user of pellet grills and XL BGE |
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Thanks from:---> |
10-14-2013, 04:25 PM | #14 |
Full Fledged Farker
Join Date: 09-03-12
Location: Hopkins, MN
Name/Nickname : Curly
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This was my initial thought also. You need to keep air circulating or those nasties will grow. You can use it that way. The mold will just burn off.
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Chargriller Pro w/SFB [COLOR="Magenta"]retired[/COLOR] Brinkmann TrailMaster 1 generic digital thermometer Maverick 732 UDS [COLOR="Red"]Thermapen Mk4[/COLOR] |
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10-14-2013, 10:41 PM | #15 |
Knows what a fatty is.
Join Date: 09-22-13
Location: St Louis
Name/Nickname : Corey
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The whole effort was to primarily keep bugs away from the wood that like to eat it...then it made a convenient way to organize wood types. One of the first woods I got years ago was a large bag of mesquite that I put next to firewood I keep in the garage (to keep dry and burn better when needed). the mesquite then contracted some grub/bugs. I chopped up the mesquite and put it in a cleaned out cat litter bucket. that worked out, so I put my store bought wood chips in litter buckets. I then did the same for my cherry and mulberry. then I got the maple...didn't work out so well.
__________________
Started with a Weber. Stepped up to a UDS. Pushed into a mega offset. Pepper fanatic. |
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