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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.


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Old 04-28-2011, 06:56 PM   #1
RavenFever
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Default Fresh Cut Wood

If you have access to wood that is fresh cut, how long before it's best to use it??
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Old 04-28-2011, 07:01 PM   #2
Capozzoli
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I let it go a year at least. Mostly cause I have some stocked up.

But the logs will start to crack and pull and it will split easy when it is ready.
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Old 04-28-2011, 07:04 PM   #3
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It kind of depends. I use fist sized hunks of oak, pecan, and hickory. When split and cut in small hunks and stored in a warm, dry place, I will use them in 4 to 6 weeks. If they are larger pieces, it takes longer. They will dry relatively quick in the summer also but take longer in the winter.
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Old 04-28-2011, 08:14 PM   #4
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Last year I cut a peach tree down and wanted to use the wood, I had a comp in like 2 weeks so I put some logs in my car for 2 weeks and they dried and worked well when I used them.
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Old 04-28-2011, 09:02 PM   #5
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What will happen if it's green?

My dad used to soak a couple of hickory chunks in water to make it burn slower when he grilled steaks and they were great.
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Old 04-28-2011, 09:14 PM   #6
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Burning green wood will produce cresote that will make the food taste nasty. Soaking chunks of wood in water is not the same thing as burning green wood.
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Old 04-28-2011, 09:18 PM   #7
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Some of the best wood I have used was a green Hickory when cut and split and it was about 7-8 months after that when I used it.
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Old 04-28-2011, 09:27 PM   #8
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I like to split and chunk mine up and put it in a crate in the garage to let it dry quicker. Seems like they dry out a whole lot quicker that way than in whole or large split log form.

I don't know how many people think about this, but I also use my sawsall or handsaw to cut the splits down to chunk size. I don't want all the oil off the chain saw bar on my smoke wood. Anyone else do that?
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Old 04-28-2011, 09:30 PM   #9
MoHntr
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I agree with 6-7 months. I have added bark straight from a standing live Hickory tree with no strong taste.

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Old 05-01-2011, 11:28 AM   #10
deerslayer8153
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OK, the creosote thing makes some sense. Thanks!
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