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 06-11-2006, 10:04 PM   #1
jerrycentral
Is lookin for wood to cook with.
 
Join Date: 07-10-05
Location: Warrensburg, MO
Downloads: 0
Uploads: 0
Default 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
jerrycentral is offline   Reply With Quote


Unread 06-11-2006, 10:07 PM   #2
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

Never green wood as faras I know. Gotta season it.
__________________
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
Bigmista is offline   Reply With Quote


Unread 06-11-2006, 10:24 PM   #3
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

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.
bigabyte is offline   Reply With Quote


Unread 06-11-2006, 10:31 PM   #4
Sawdustguy
Quintessential Chatty Farker
 
Sawdustguy's Avatar
 
Join Date: 09-14-05
Location: Manorville, Long Island
Downloads: 0
Uploads: 0
Default

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…
Sawdustguy is online now   Reply With Quote


Unread 06-11-2006, 10:48 PM   #5
kcquer
Lives in Spirit
 
kcquer's Avatar
 
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
Downloads: 0
Uploads: 0
Default

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.
kcquer is offline   Reply With Quote


Unread 06-11-2006, 11:42 PM   #6
Dakaty
Full Fledged Farker
 
Join Date: 01-05-06
Location: Katy, Texas
Downloads: 0
Uploads: 0
Default

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.
Dakaty is offline   Reply With Quote


Unread 06-12-2006, 06:55 AM   #7
parrothead
somebody shut me the fark up.
 
parrothead's Avatar
 
Join Date: 08-13-03
Location: Port Saint Lucie, FL
Downloads: 0
Uploads: 0
Default

seasoned only
__________________
Greg

American Picker Blog
parrothead is offline   Reply With Quote


Unread 06-12-2006, 07:53 AM   #8
racer_81
Babbling Farker
 
racer_81's Avatar
 
Join Date: 08-11-03
Location: Richmond, TX
Downloads: 0
Uploads: 0
Default

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

Use seasoned.
__________________
This Space Left Intentionally Blank
racer_81 is offline   Reply With Quote


Unread 06-12-2006, 07:58 AM   #9
Brauma
Quintessential Chatty Farker
 
Brauma's Avatar
 
Join Date: 05-04-05
Location: Goochland, VA
Downloads: 0
Uploads: 0
Default

Let it dry. If you want to add moisture, inject, spray, or top off your water pan.
__________________
Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist)
Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818

"Life's too short to drink cheap beer or eat crotchpot BBQ"

NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen
Brauma is offline   Reply With Quote


Unread 06-12-2006, 08:58 AM   #10
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Downloads: 0
Uploads: 0
Default

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, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
chad is offline   Reply With Quote


Unread 06-12-2006, 09:01 AM   #11
Kevin
Quintessential Chatty Farker
 
Kevin's Avatar
 
Join Date: 02-06-05
Location: Southern Minnesota
Downloads: 0
Uploads: 0
Default

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.
__________________
Kevin
Kevin is offline   Reply With Quote


Unread 06-12-2006, 12:03 PM   #12
bbqinNC
On the road to being a farker
 
bbqinNC's Avatar
 
Join Date: 11-30-05
Location: Concord, NC
Downloads: 0
Uploads: 0
Default

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
bbqinNC is offline   Reply With Quote


Unread 06-12-2006, 12:09 PM   #13
Brauma
Quintessential Chatty Farker
 
Brauma's Avatar
 
Join Date: 05-04-05
Location: Goochland, VA
Downloads: 0
Uploads: 0
Default

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.
__________________
Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist)
Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818

"Life's too short to drink cheap beer or eat crotchpot BBQ"

NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen
Brauma is offline   Reply With Quote


Unread 06-12-2006, 12:20 PM   #14
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Downloads: 0
Uploads: 0
Default

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, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
chad is offline   Reply With Quote


Unread 06-12-2006, 05:09 PM   #15
nmayeux
Babbling Farker
 
nmayeux's Avatar
 
Join Date: 04-03-05
Location: Marietta, GA
Downloads: 0
Uploads: 0
Default

Seasoned only. I hate to throw meat away!
__________________
Noah \#/
Nauti-Que BBQ Team
Pitmaster and KCBS CBJ & CTC
Lang 60 Marie Laveau
WSM 22.5 Asmarelda
BSKD Gretchen
22.5 OTG Samantha
nmayeux is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
split cord of seasoned hickory? LittleDick'sBBQ Q-talk 15 11-06-2011 03:49 PM
All Purpose Hickory Seasoned Salt***New Item*** Butcher BBQ Butcher BBQ Injections, Marinades, Rubs, and More 1 09-28-2010 10:31 PM
Using REALLY green Hickory Lake Dogs Q-talk 23 05-09-2010 10:28 AM
Free Hickory coming soon! Already seasoned! Ashmont Q-talk 23 08-16-2009 01:58 PM
Seasoned or Green blas1099 Q-talk 12 09-14-2008 10:17 AM

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 08:08 PM.


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