Aging green wood

viggysmalls · 12-16-2013, 08:28 AM

As I'm loading up on hickory, cherry and other delicious cuts of wood for next season's bbqing, I've realized I have absolutely no idea how long wood should age before smoking with it. My question really is that simple: how many months should I age my splits of wood in the open air before I think about cooking with it?

aawa · 12-16-2013, 08:32 AM

Quote:

Originally Posted by viggysmalls

As I'm loading up on hickory, cherry and other delicious cuts of wood for next season's bbqing, I've realized I have absolutely no idea how long wood should age before smoking with it. My question really is that simple: how many months should I age my splits of wood in the open air before I think about cooking with it?

Smack 2 of the pieces together and if it makes a thud, keep aging it. If it makes the sound of a baseball bat hitting a baseball. Use it up.

nucornhusker · 12-16-2013, 09:29 AM

Usually about 6 months to a year if they are split, longer if they aren't. Oak can take up to two years to age, so test the wood following aawa's suggested method.

CErnst · 12-16-2013, 04:57 PM

Hey viggy,
Since I use a UDS and do not use limbs/logs directly, I cut all my wood up into discs/chunks to quickly dry the wood out. I have some redbud limb chunks (thumb sized x 3 inches) that are already splitting down the side after 3 months. I plan on testing them out after winter. I keep them in the garage so that when humidity drops to 15-20%, it'll suck that moisture out. At least that's the idea.

This weekend I cut down two mulberries, and trimmed up a cherry and redbud. I'm hoping by mid-summer/fall it'll be ready to use.

12-16-2013, 08:28 AM	#1
viggysmalls Got Wood. Join Date: 11-17-12 Location: Kansas City, MO	Aging green wood As I'm loading up on hickory, cherry and other delicious cuts of wood for next season's bbqing, I've realized I have absolutely no idea how long wood should age before smoking with it. My question really is that simple: how many months should I age my splits of wood in the open air before I think about cooking with it?

12-16-2013, 09:29 AM	#3
nucornhusker Babbling Farker Join Date: 08-29-11 Location: Lincoln, NE	Usually about 6 months to a year if they are split, longer if they aren't. Oak can take up to two years to age, so test the wood following aawa's suggested method. __________________ Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller

12-16-2013, 04:57 PM	#4
CErnst Knows what a fatty is. Join Date: 09-22-13 Location: St Louis Name/Nickname : Corey	Hey viggy, Since I use a UDS and do not use limbs/logs directly, I cut all my wood up into discs/chunks to quickly dry the wood out. I have some redbud limb chunks (thumb sized x 3 inches) that are already splitting down the side after 3 months. I plan on testing them out after winter. I keep them in the garage so that when humidity drops to 15-20%, it'll suck that moisture out. At least that's the idea. This weekend I cut down two mulberries, and trimmed up a cherry and redbud. I'm hoping by mid-summer/fall it'll be ready to use. __________________ Started with a Weber. Stepped up to a UDS. Pushed into a mega offset. Pepper fanatic.