Seasoned or Green

blas1099

blas1099

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My father-in-law and another friend of mine, told me that they prefer to smoke w/ wood that is not fully seasoned! I, in my short 5 months of smoking, have been using seasoned wood only because of what I have read on the www. What do you use? I have had luck with the way I have been cooking, but just wanted to know if it mattered. I always remove as much of the bark as I can, but I'm sure not everyone does.. Thanks for you .02
 
I only use seasoned wood. I know there are a couple schools of thought on using green wood, but I just don't like doing it.
 
Seasoned only, IMO green wood makes food taste bitter. I leave my bark on, I feel it adds more flavor.
 
seasoned only, but freshly split...forearm sized... green is bitter... green mesquite is poisonous.

see this video

http://www.youtube.com/watch?v=hU1nBge9yJk

round 1:31 I start talkin bout wood. you can ignore the rest cuz I was testing a stoker.

Now... that being said.. these are the BEST tips to get thin blue smoke...

size, quality of wood, removed bark and soft wood, freshly split and correct size and preheated. The only thing better would to preburn it to coals and shovel it in which I don't ever do cuz its a pain in the ass.

Do it pop a log on with bark at times... yes.
 
You can use all the green wood you want when you compete against me :twisted:

Personally I only use well seasoned wood.
 
I let mine season until the bark comes off easily.....stan
 
wasnt there a guy last year that seriously thought we meant season the wood with spices for extra flavor?

might have been another site

In told him to deep fry the wood before throwing it in
 
I have seen a few experienced hands that use green wood with good results. They arent cooking the entire time however with green wood. It is usually a controlled heavy smoke period at the beginning of a long / low cook.

I wouldnt recommend experimenting with green wood until you have completely mastered your cooker and produce consistently good results.

I never use green wood, I am always looking for the perfectly seasoned sticks to smoke with.
 
Seasoned wood here also, my wife works with a guy that swears by green wood....she brought some of the ribs he smoked with the green wood I spit it into the trash and my lips went numb...so I'll stick with the well seasoned stuff
 
I think smoking with green wood creates to many undesirable side effects such as bitter smoke, harder clean up ect.
 
In my area we have a casino that has this resturant called Big Bubba BBQ. I ate there and it was awful and I knew why... green wood for a quick thick smoke then oven the rest of the way.

I thought cool.. If a competitor business wise wants to do that... cool.

Then I went to pick up my wood last season. A pallet (2/3 a cord) went from 75 to 225... PLUS after sucking up all the green hickory for a season or two... well... now there's no seasoned hickory.

So I switched to white and red oak. I am going to shift back to hickory for a comparison when I get my new gas assist up. I do a lot of bbq. Stay away from green. 193
 
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