Green or seasoned hickory??

jerrycentral · 06-11-2006, 10:04 PM

I found a guy with as he says green hickory that he says is what you want for smoking meat. What do you guys think about this, do I want seasoned or green hickory?? A famous BBQ joint down the street uses green hickory.

Jerry

Bigmista · 06-11-2006, 10:07 PM

Never green wood as faras I know. Gotta season it.

bigabyte · 06-11-2006, 10:24 PM

I've always been told to use seasoned wood, and believed it. It made sense to me that wood would not burn hot enough and release a bunch of creosote on your food if the wood was not dry.

HOWEVER, I recently picked up some Cherry wood that is not fully seasoned, in fact, it's fairly green but not real green. I have used it with no adveres affects to my Q.

For what it's worth.

Sawdustguy · 06-11-2006, 10:31 PM

Seasoned. It will not burn properly if it is green. Four to six months should do it.

kcquer · 06-11-2006, 10:48 PM

I know some people that swear by green wood. Their logic is the high moisture content leads to a cooler fire.

I am Brethren trained (damn proud of it too) and firmly believe in a clean burning fire that is best achieved using properly seasoned wood.

Dakaty · 06-11-2006, 11:42 PM

Many years ago I used green oak wood and ruined everything I cooked.

If you could eat some of the meat, it would give you indigestion and an after taste for a week.

I will never cook over green wood again because I can still remember that terrible taste and smell.

parrothead · 06-12-2006, 06:55 AM

seasoned only

racer_81 · 06-12-2006, 07:53 AM

There's no telling what kind of smoke you're getting from green wood.

Use seasoned.

Brauma · 06-12-2006, 07:58 AM

Let it dry. If you want to add moisture, inject, spray, or top off your water pan.

chad · 06-12-2006, 08:58 AM

Season the hickory or any other wood you depend on for heat and coals!

Fruit woods like apple, peach, pear, plum, etc. can be used fresh - they aren't used for heat as much as flavor and it's their sap that gives a lot of the flavor.

Kevin · 06-12-2006, 09:01 AM

Quote:

Originally Posted by chad

Season the hickory or any other wood you depend on for heat and coals!

Fruit woods like apple, peach, pear, plum, etc. can be used fresh - they aren't used for heat as much as flavor and it's their sap that gives a lot of the flavor.

I agree.

bbqinNC · 06-12-2006, 12:03 PM

Not to add fuel to the fire (pun intended

) but the guy I buy my hickory and white oak from also supplies the local restaurants who buy the wood by the dump truck load. I was talking to him and he says a lot of the restaurants burn green white oak with their seasoned wood. They claim that it adds a "vanilla" aroma to the smoke.

I have to be honest, I haven't tried it yet, but I will some day just for the heck of it.

Brauma · 06-12-2006, 12:09 PM

Quote:

Originally Posted by bbqinNC

They claim that it adds a "vanilla" aroma to the smoke.

I can see that. Worth a try.

Smoking meat is as much science as art. Lots of experimentation.

chad · 06-12-2006, 12:20 PM

I can see where adding "green" wood to a raging fire wouldn't cause too much grief...I'd just hate to start with green wood. The "vanilla" thing is probably just an excuse for not having a big enough woodpile to allow it to season!

nmayeux · 06-12-2006, 05:09 PM

Seasoned only. I hate to throw meat away!

06-11-2006, 10:04 PM	#1
jerrycentral Is lookin for wood to cook with. Join Date: 07-10-05 Location: Warrensburg, MO	Green or seasoned hickory?? I found a guy with as he says green hickory that he says is what you want for smoking meat. What do you guys think about this, do I want seasoned or green hickory?? A famous BBQ joint down the street uses green hickory. Jerry

06-11-2006, 10:07 PM	#2
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Never green wood as faras I know. Gotta season it. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

06-11-2006, 10:24 PM	#3
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I've always been told to use seasoned wood, and believed it. It made sense to me that wood would not burn hot enough and release a bunch of creosote on your food if the wood was not dry. HOWEVER, I recently picked up some Cherry wood that is not fully seasoned, in fact, it's fairly green but not real green. I have used it with no adveres affects to my Q. For what it's worth. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

06-11-2006, 10:31 PM	#4
Sawdustguy Quintessential Chatty Farker Join Date: 09-14-05 Location: Vernon, Connecticut	Seasoned. It will not burn properly if it is green. Four to six months should do it. __________________ Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough…

06-11-2006, 10:48 PM	#5
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue	I know some people that swear by green wood. Their logic is the high moisture content leads to a cooler fire. I am Brethren trained (damn proud of it too) and firmly believe in a clean burning fire that is best achieved using properly seasoned wood. __________________ Brinkmann Smoke King Deluxe Brinkmann Cimarron Deluxe FE-100 Fast Eddy by Cookshack They give me shivers when they bounce around, buckled up or draggin' on the ground, I like big....Joe Walsh

06-11-2006, 11:42 PM	#6
Dakaty Full Fledged Farker Join Date: 01-05-06 Location: Katy, Texas	Many years ago I used green oak wood and ruined everything I cooked. If you could eat some of the meat, it would give you indigestion and an after taste for a week. I will never cook over green wood again because I can still remember that terrible taste and smell.

06-12-2006, 06:55 AM	#7
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL	seasoned only __________________ Greg American Picker Blog

06-12-2006, 07:53 AM	#8
racer_81 Babbling Farker Join Date: 08-11-03 Location: Richmond, TX	There's no telling what kind of smoke you're getting from green wood. Use seasoned. __________________ This Space Left Intentionally Blank

06-12-2006, 07:58 AM	#9
Brauma somebody shut me the fark up. Join Date: 05-04-05 Location: Coral Bay, USVI	Let it dry. If you want to add moisture, inject, spray, or top off your water pan. __________________ Cat Sass BBQ - Competition BBQ Team Community Development VP - Secret Squirrel Society (but we don't exist) Member: KCBS. CBJ New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan

06-12-2006, 08:58 AM	#10
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	Season the hickory or any other wood you depend on for heat and coals! Fruit woods like apple, peach, pear, plum, etc. can be used fresh - they aren't used for heat as much as flavor and it's their sap that gives a lot of the flavor. __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

06-12-2006, 12:03 PM	#12
bbqinNC On the road to being a farker Join Date: 11-30-05 Location: Concord, NC	Not to add fuel to the fire (pun intended ) but the guy I buy my hickory and white oak from also supplies the local restaurants who buy the wood by the dump truck load. I was talking to him and he says a lot of the restaurants burn green white oak with their seasoned wood. They claim that it adds a "vanilla" aroma to the smoke. I have to be honest, I haven't tried it yet, but I will some day just for the heck of it. __________________ Gator Pit BYCC CB Bandera Weber 1100 Gas with Cast Iron Grates Kenmore Kettle Charcoal grill

06-12-2006, 12:20 PM	#14
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	I can see where adding "green" wood to a raging fire wouldn't cause too much grief...I'd just hate to start with green wood. The "vanilla" thing is probably just an excuse for not having a big enough woodpile to allow it to season! __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

06-12-2006, 05:09 PM	#15
nmayeux Babbling Farker Join Date: 04-03-05 Location: Marietta, GA	Seasoned only. I hate to throw meat away! __________________ Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha

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