ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-08-2009, 05:45 PM   #1
RDOwens
Got Wood.
 
Join Date: 01-10-09
Location: Millville, NJ
Downloads: 0
Uploads: 0
Default Drying Oak

Back in August a buddy of mine cut down an oak tree. He and I cut up some of it and I stacked it out back.

If I understand, it takes about six months to dry out to be used. It's not covered. Is there anything special I should do with this to dry it?

I appreciate your thoughts.
RDOwens is offline   Reply With Quote


Unread 11-08-2009, 05:51 PM   #2
baldbill
Full Fledged Farker
 
Join Date: 04-12-09
Location: columbiana alabama
Downloads: 0
Uploads: 0
Default directions..

I would reccommend that you have it tested first, the whole lot could be contaminated. I would be willing to help a fellow bretheren out by volunteering to test it for you, I will dry it out in my smoker and test the ash and send you the results.
baldbill is offline   Reply With Quote


Unread 11-08-2009, 05:56 PM   #3
baldbill
Full Fledged Farker
 
Join Date: 04-12-09
Location: columbiana alabama
Downloads: 0
Uploads: 0
Default

put it where it won't get wet or cover it to protect it from the elements, mostly rain. Just find a dry place and stack it and in a few months its ready to go, again, I will test it for free!!
baldbill is offline   Reply With Quote


Unread 11-08-2009, 06:11 PM   #4
Hell Fire Grill
Full Fledged Farker
 
Join Date: 01-30-08
Location: Battle Ground, WA
Downloads: 0
Uploads: 0
Default

If it was mine I would let it season for a minimum of a year. Because the density of oak will not allow the water to escape as fast as alot of other hardwoods. After two years of seasoning oak is at its prime, in my opinion. Keep the wood stacked off the ground, on pallets or whatever, and covered.

If your going to have baldbill test it make him come and get it.
Hell Fire Grill is offline   Reply With Quote


Unread 11-09-2009, 05:34 PM   #5
RDOwens
Got Wood.
 
Join Date: 01-10-09
Location: Millville, NJ
Downloads: 0
Uploads: 0
Default

Thanks, guys. I should look to get this stack off the ground I suppose.

I appreciate the assistance.
RDOwens is offline   Reply With Quote


Unread 11-09-2009, 05:39 PM   #6
Hugh Jorgan
is One Chatty Farker
 
Hugh Jorgan's Avatar
 
Join Date: 07-13-09
Location: Metrolina
Downloads: 0
Uploads: 0
Default

Are you going to be using the oak as flavor wood or the main fuel? If a stickburner or offset, I would say everyone above is correct. However, if I was just going to be using it for flavor chunks, I would go ahead and cut them to size. That way it will dry a little faster.
__________________
Hot Rod Hog Cookers Association, Charter Member, President
Hugh Jorgan is offline   Reply With Quote


Unread 11-09-2009, 05:50 PM   #7
bbqbull
Moderator

 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Downloads: 1
Uploads: 0
Default

Are the logs split in half???
Splitting logs in half will halve the drying time.
I always stack the split wood bark side up to help keep the rain off it, always tried to tarp the top row if possible.

Remember the smaller the pieces, shorter drying time, look for small cracks in the ends of the logs which means its drying down and probably ready to use.
__________________
You have never really lived until you have done something for someone who can never repay you.

KC I miss your advice.

Heavily medicated for your protection.
Founding member of Operation Bbq Relief.



Klose Mobile Pit
Klose Owners Reccomended Pit
Cookshack Smokette
Gasser
Little Chief Smoker
Large BGE
Gifted to me my Pit Barrel Smoker
bbqbull is offline   Reply With Quote


Unread 11-09-2009, 05:57 PM   #8
BobF
Take a breath!
 
BobF's Avatar
 
Join Date: 07-13-08
Location: Savannah, GA
Downloads: 0
Uploads: 0
Default

Off the ground, and if possible under a shed. If its covered with a tarp, find a way to make a tent of it so you get airflow under the tarp.
__________________
OTS Kettle, UDS, Sam's Gasser
BobF is offline   Reply With Quote


Unread 11-09-2009, 05:59 PM   #9
h20loo
is one Smokin' Farker
 
Join Date: 01-22-08
Location: waterloo ontario
Downloads: 0
Uploads: 0
Default

RD- when I get some special wood and I'm in a hurry to use it I will cut it into small pieces and put it safely in the furnace room. I use long strips to space it and its amazing how fast it dries out.
h20loo is offline   Reply With Quote


Unread 11-09-2009, 06:02 PM   #10
Hugh Jorgan
is One Chatty Farker
 
Hugh Jorgan's Avatar
 
Join Date: 07-13-09
Location: Metrolina
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by h20loo View Post
RD- when I get some special wood and I'm in a hurry to use it I will cut it into small pieces and put it safely in the furnace room. I use long strips to space it and its amazing how fast it dries out.
I have some apple and pecan chunks and short sticks beside my gas hot water heater. The little closet it's in off the back porch stays very, very dry.
__________________
Hot Rod Hog Cookers Association, Charter Member, President
Hugh Jorgan is offline   Reply With Quote


Unread 11-09-2009, 06:53 PM   #11
Rich Parker
Babbling Farker

 
Rich Parker's Avatar
 
Join Date: 06-20-09
Location: Grand Rapids, MI
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bbqbull View Post
Are the logs split in half???
Splitting logs in half will halve the drying time.
I always stack the split wood bark side up to help keep the rain off it, always tried to tarp the top row if possible.

Remember the smaller the pieces, shorter drying time, look for small cracks in the ends of the logs which means its drying down and probably ready to use.
Now thats worth the price of admission! Thanks Bull
__________________
WSM and UDS - iBQ'n BBQ Team co-founder TheBBQSuperstore.com sponsored by Deep South Smokers
Rich Parker is offline   Reply With Quote


Unread 11-09-2009, 11:18 PM   #12
bbqfans
Full Fledged Farker
 
bbqfans's Avatar
 
Join Date: 11-12-08
Location: Gibsonburg,Ohio
Downloads: 0
Uploads: 0
Default Rdo..........;}-

BBQBULL is right, split cures quicker. Take a piece and start it by itself and see if and liquid boils out of it,if so it's too soon, if it burns with no liquid, uas it. Hickory is the one to watch,even split it takes a long time...
__________________
Smoke Happy:)- Stan aka Old School
bbqfans is offline   Reply With Quote


Unread 11-10-2009, 06:51 AM   #13
Teleking
is one Smokin' Farker
 
Join Date: 11-10-08
Location: Maine
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Hell Fire Grill View Post
If it was mine I would let it season for a minimum of a year. Because the density of oak will not allow the water to escape as fast as alot of other hardwoods. After two years of seasoning oak is at its prime, in my opinion. Keep the wood stacked off the ground, on pallets or whatever, and covered.
I agree 100% with a minimum of 1 year and better for 2 years for oak.
Teleking is offline   Reply With Quote


Unread 11-10-2009, 12:49 PM   #14
MushCreek
Full Fledged Farker
 
Join Date: 10-01-09
Location: Seminole Florida
Downloads: 0
Uploads: 0
Default

Moisture exits a log through the ends- so fast, in fact, that they seal the ends of timber so it won't split during drying. If it's flavoring wood, cut it into rounds, and it will dry pretty fast. A friend of mine builds guitars, and uses a dehumidifier in a large closet to dry the wood. Most of the moisture is gone in a month in his rig.
__________________
I'm very intelligent, but I mask it by doing stupid stuff.
MushCreek is offline   Reply With Quote


Reply

Tags
dry, oak, wood

Similar Threads
Thread Thread Starter Forum Replies Last Post
drying peppers LT72884 Q-talk 23 03-10-2011 11:46 AM
cooking with live oak or water oak? rub it smoke it bbq Q-talk 5 12-28-2010 09:18 PM
Looks like Hermann is drying out... Bunny Competition BBQ 0 09-21-2008 01:07 PM
Drying wood 2nd hand Q-talk 15 10-11-2006 05:12 PM
Drying habanero's sfisch Q-talk 8 11-30-2005 02:41 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:44 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts