Drying wood

2nd hand · 10-10-2006, 07:49 PM

I got a ton of red maple that I still need to chop up but I have ?'s on how to store in the good weather and the bad. Also how can I tell when the wood is as dry as I want it to be? I asked my uncle to save me a little bit of the wood and he kept the whole fricken tree!?!? I know to keep it off the ground but should I keep it covered? Also how do I keep the bugs off it without spraying it?

big brother smoke · 10-10-2006, 07:58 PM

"I asked my uncle to save me a little bit of the wood and he kept the whole fricken tree!"

This ain't a problem!

Brauma · 10-10-2006, 08:19 PM

Man split that Maple before it hardens up. Thats some great firewood because it gets so dam hard when dry.

Sorry Im no help on telling when its fully dry. I usually split my stuff in the early spring when its still cool and its ready to go by the next winter. I'd say 6 months and itll be fully dry.

backyardchef · 10-10-2006, 08:34 PM

Knocking two logs together is a good test of how seasoned the wood is-- if it makes a hollow clunk, that's good, if it makes a dull thud, not so good....6 months should be good. I've heard that sprinkling cayenne or habanero around things is good. Bugs don't like it. Never tried it tho......

2nd hand · 10-10-2006, 08:49 PM

I bought a couple of splitting wedges and I'm gonna start soon but this was one big tree. Should I cover it with a tarp for the winter? Thought about picking up a log splitter but don't wanna spend the cash for a gas one and not sure if the electrics are strong enough.

2nd hand · 10-10-2006, 09:00 PM

Also what size logs should I cut them into for a 20x20 firebox? I don't want to make them too big and this all over again

jpw23 · 10-10-2006, 09:34 PM

Quote:

Originally Posted by 2nd hand

I bought a couple of splitting wedges and I'm gonna start soon but this was one big tree. Should I cover it with a tarp for the winter? Thought about picking up a log splitter but don't wanna spend the cash for a gas one and not sure if the electrics are strong enough.

go buy a splittin maul, as big and heavy as you can get....one swing, split wood.....wedges will work you to death.

Wicked_Too · 10-10-2006, 09:43 PM

You should definately chop it up as soon as you can. Once it drys out it will be harder to chop. I would also look for some free pallets and stack the wood on it to keep it off the ground and cover it with a tarp. For a 20X20 box I would cut them about 16" long. If you don't want to buy a spliter, try renting one for the weekend. 12"+ diameter logs I would split into 4 pieces minimum.

Norcoredneck · 10-11-2006, 01:26 AM

Litte bit wood = sample of Q, Lots of wood = butt or brisket. Not as dumb as you thought he was!

backyardchef · 10-11-2006, 06:15 AM

If you cover it with a tarp, don't cover it completely. Leave some room for air and moisture to escape......enjoy all that maple. Nice stuff....

chad · 10-11-2006, 08:16 AM

Quote:

Originally Posted by 2nd hand

I bought a couple of splitting wedges and I'm gonna start soon but this was one big tree. Should I cover it with a tarp for the winter? Thought about picking up a log splitter but don't wanna spend the cash for a gas one and not sure if the electrics are strong enough.

Rental! Think Rental! Around here I can get a gas powered splitter for about $65 and keep it the weekend.

Mark · 10-11-2006, 02:37 PM

I split all my wood by hand. Except for some pieces where a big limb came out of. Sometimes even hydraulic splitters won't handle those.

Good exercise too. It seems to be easier splitting if its Green AND frozen.

rbinms33 · 10-11-2006, 02:39 PM

I typically burn oak in the fireplace and save all my hickory for smoking. I used to split the hickory up as I cut it but since it stays out in the weather, it would start to rot after a season. Now I just leave it whole and just split about 4 or 5 pieces before a cook with an 8# maul. I also cut it into 9-10" sections, much easier to split that way.

Wicked_Too · 10-11-2006, 03:31 PM

Quote:

Originally Posted by backyardchef

If you cover it with a tarp, don't cover it completely. Leave some room for air and moisture to escape......enjoy all that maple. Nice stuff....

Your right Matt, I forgot to mention that.

backyardchef · 10-11-2006, 03:33 PM

Quote:

Originally Posted by Wicked_Too

Your right Matt.

Wow! It's so rare that I hear that....

Thanks!

10-10-2006, 07:49 PM	#1
2nd hand Knows what a fatty is. Join Date: 09-30-06 Location: Howell NJ Downloads: 0 Uploads: 0	Drying wood I got a ton of red maple that I still need to chop up but I have ?'s on how to store in the good weather and the bad. Also how can I tell when the wood is as dry as I want it to be? I asked my uncle to save me a little bit of the wood and he kept the whole fricken tree!?!? I know to keep it off the ground but should I keep it covered? Also how do I keep the bugs off it without spraying it?

10-10-2006, 07:58 PM	#2
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	"I asked my uncle to save me a little bit of the wood and he kept the whole fricken tree!" This ain't a problem! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

10-10-2006, 08:19 PM	#3
Brauma Quintessential Chatty Farker Join Date: 05-04-05 Location: Goochland, VA Downloads: 0 Uploads: 0	Man split that Maple before it hardens up. Thats some great firewood because it gets so dam hard when dry. Sorry Im no help on telling when its fully dry. I usually split my stuff in the early spring when its still cool and its ready to go by the next winter. I'd say 6 months and itll be fully dry. __________________ 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

10-10-2006, 08:34 PM	#4
backyardchef Babbling Farker Join Date: 11-05-04 Location: New York City Downloads: 0 Uploads: 0	Knocking two logs together is a good test of how seasoned the wood is-- if it makes a hollow clunk, that's good, if it makes a dull thud, not so good....6 months should be good. I've heard that sprinkling cayenne or habanero around things is good. Bugs don't like it. Never tried it tho...... __________________ Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo

10-10-2006, 09:43 PM	#8
Wicked_Too On the road to being a farker Join Date: 10-04-06 Location: Douglas, Massachusetts Downloads: 0 Uploads: 0	You should definately chop it up as soon as you can. Once it drys out it will be harder to chop. I would also look for some free pallets and stack the wood on it to keep it off the ground and cover it with a tarp. For a 20X20 box I would cut them about 16" long. If you don't want to buy a spliter, try renting one for the weekend. 12"+ diameter logs I would split into 4 pieces minimum. __________________ Wicked_Too Bar-B-Chef Offset Smoker Brinkman Gourmet Smoker Cheapo Charcoal Grill Ducane Gas Grill 16" Heavy Outdoor Propane Cooker I look at barbecuing as a challenge. Me, I want to char where no man has charred before!

10-10-2006, 08:49 PM	#5
2nd hand Knows what a fatty is. Join Date: 09-30-06 Location: Howell NJ Downloads: 0 Uploads: 0	I bought a couple of splitting wedges and I'm gonna start soon but this was one big tree. Should I cover it with a tarp for the winter? Thought about picking up a log splitter but don't wanna spend the cash for a gas one and not sure if the electrics are strong enough.

10-10-2006, 09:00 PM	#6
2nd hand Knows what a fatty is. Join Date: 09-30-06 Location: Howell NJ Downloads: 0 Uploads: 0	Also what size logs should I cut them into for a 20x20 firebox? I don't want to make them too big and this all over again

10-11-2006, 01:26 AM	#9
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	Litte bit wood = sample of Q, Lots of wood = butt or brisket. Not as dumb as you thought he was! __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

10-11-2006, 06:15 AM	#10
backyardchef Babbling Farker Join Date: 11-05-04 Location: New York City Downloads: 0 Uploads: 0	If you cover it with a tarp, don't cover it completely. Leave some room for air and moisture to escape......enjoy all that maple. Nice stuff.... __________________ Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo

10-11-2006, 02:37 PM	#12
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO Downloads: 0 Uploads: 0	I split all my wood by hand. Except for some pieces where a big limb came out of. Sometimes even hydraulic splitters won't handle those. Good exercise too. It seems to be easier splitting if its Green AND frozen. __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

10-11-2006, 02:39 PM	#13
rbinms33 is One Chatty Farker Join Date: 08-11-03 Location: Coldwater, MS (just south of Memphis) Downloads: 0 Uploads: 0	I typically burn oak in the fireplace and save all my hickory for smoking. I used to split the hickory up as I cut it but since it stays out in the weather, it would start to rot after a season. Now I just leave it whole and just split about 4 or 5 pieces before a cook with an 8# maul. I also cut it into 9-10" sections, much easier to split that way. __________________ Richie Perfect Smoke BBQ Team Pork Me Baby BBQ Team Coldwater, MS (just south of Memphis) KCBS CBJ #7595 NB Bandera Mod E Custom Drum Smoker 18" Weber Smoky Mountain Weber Kettle One Touch Silver

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