Wood Choices

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Gerrit_Boys

Full Fledged Farker

Joined

Mar 29, 2008

Location

Huron, SD

• Aug 15, 2011

• #1

We just got our first stickburner. I knew it would use far more wood than my gravity feed so now I'm looking for firewood. Is maple ok? Are there any others that may be common but not really thought of for cooking?

Thanks

 

BBQ Bandit

Babbling Farker

Joined

Feb 15, 2008

Location

Harrisbu...

• Aug 15, 2011

• #2

A good cross reference off the weber site...

http://www.virtualweberbullet.com/woods.html

 

grossepellets

Full Fledged Farker

Joined

Mar 26, 2009

Location

Chicago

• Aug 16, 2011

• #3

Mojobricks reduce your need for lots of wood - typical results vary but you will use between 1 case and 2 cases per cook ( depends on time and conditions) we have Maple, cherry and fred oak

 

Fat Woody

is one Smokin' Farker

Joined

Mar 29, 2009

Location

Lenexa...

• Aug 16, 2011

• #4

I have used pin oak, mulberry and wild grape vine with good results; I think sugar maple is fine, but watch out for other varieties - some of them really stink!

 

HeSmellsLikeSmoke

somebody shut me the fark up.

Joined

Apr 2, 2007

Location

Warren...

• Aug 16, 2011

• #5

Sugar, or rock, maple is great.

 

B

bnew17

Guest

• Aug 16, 2011

• #6

I like oak, hickory, and pecan. Going to cut down another hickory tree today actually!

 

C

cliffcarter

is one Smokin' Farker

Joined

Feb 21, 2011

Location

Old...

• Aug 16, 2011

• #7

Fat Woody said:

I have used pin oak, mulberry and wild grape vine with good results; I think sugar maple is fine, but watch out for other varieties - some of them really stink!

Click to expand...

Red Maple, Silver Maple and Black Maple are all fine cooking woods ,too. As a general rule if you can make syrup from its sap you can cook with it.
Sugar, Red, Silver and Black Maples can all be used in commercial syrup production. You can also produce syrup from vine maple in small quantities, vine maple is also a smoking wood used in the PacNW.

 

backyardchef

Babbling Farker

Joined

Nov 5, 2004

Location

New...

• Aug 16, 2011

• #8

Oak is a good all around wood, coals well and provides balance. At the restaurant we use only hickory, but it can be assertive, but it also coals well and provides a good amount of heat. You can add fruit woods like apple, cherry, peach, pear to sweeten up the smoke, too.....

 

G

Gerrit_Boys

Full Fledged Farker

Joined

Mar 29, 2008

Location

Huron, SD

• Aug 16, 2011

• #9

I'm going to have to get alot better at identifying tree species. I know we have alot of ash and cottonwood, but there are several different maples here. I may visit with a tree guy and see what kind of a deal I can strike.