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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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04-28-2011, 06:56 PM | #1 |
Found some matches.
Join Date: 09-06-10
Location: Reisterstown MD
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Fresh Cut Wood
If you have access to wood that is fresh cut, how long before it's best to use it??
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04-28-2011, 07:01 PM | #2 |
is one Smokin' Farker
Join Date: 01-18-11
Location: Philadelphia PA.
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I let it go a year at least. Mostly cause I have some stocked up.
But the logs will start to crack and pull and it will split easy when it is ready.
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04-28-2011, 07:04 PM | #3 |
is One Chatty Farker
Join Date: 01-03-11
Location: Smithfield, North Carolina
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It kind of depends. I use fist sized hunks of oak, pecan, and hickory. When split and cut in small hunks and stored in a warm, dry place, I will use them in 4 to 6 weeks. If they are larger pieces, it takes longer. They will dry relatively quick in the summer also but take longer in the winter.
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Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion |
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04-28-2011, 08:14 PM | #4 |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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Last year I cut a peach tree down and wanted to use the wood, I had a comp in like 2 weeks so I put some logs in my car for 2 weeks and they dried and worked well when I used them.
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04-28-2011, 09:02 PM | #5 |
On the road to being a farker
Join Date: 11-14-10
Location: Meridian, MS
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What will happen if it's green?
My dad used to soak a couple of hickory chunks in water to make it burn slower when he grilled steaks and they were great. |
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04-28-2011, 09:14 PM | #6 |
is One Chatty Farker
Join Date: 01-03-11
Location: Smithfield, North Carolina
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Burning green wood will produce cresote that will make the food taste nasty. Soaking chunks of wood in water is not the same thing as burning green wood.
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Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion |
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04-28-2011, 09:18 PM | #7 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
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Some of the best wood I have used was a green Hickory when cut and split and it was about 7-8 months after that when I used it.
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Thanks from:---> |
04-28-2011, 09:27 PM | #8 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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I like to split and chunk mine up and put it in a crate in the garage to let it dry quicker. Seems like they dry out a whole lot quicker that way than in whole or large split log form.
I don't know how many people think about this, but I also use my sawsall or handsaw to cut the splits down to chunk size. I don't want all the oil off the chain saw bar on my smoke wood. Anyone else do that?
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Thanks from:---> |
04-28-2011, 09:30 PM | #9 |
Got rid of the matchlight.
Join Date: 06-21-10
Location: Pacific, MO
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I agree with 6-7 months. I have added bark straight from a standing live Hickory tree with no strong taste.
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05-01-2011, 11:28 AM | #10 |
On the road to being a farker
Join Date: 11-14-10
Location: Meridian, MS
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OK, the creosote thing makes some sense. Thanks!
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