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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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Unread 07-04-2009, 06:45 PM   #1
smokeythebama
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Post Wood- Wet or Dry?

Recently had a discussion about wood. Wet or Dry- Let me know which you use and why.....
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Unread 07-04-2009, 07:00 PM   #2
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Dry

Are you talking about on the chargriller? If you there's no reason to have wet wood. It you are using a gas grill you might consider wet wood, but really there isn't any reason use wet wood.
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Unread 07-04-2009, 08:15 PM   #3
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I like smoke not steam. Dry for me.
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Unread 07-04-2009, 08:52 PM   #4
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I use dry chips under the charcoal basket of my UDS. Falling charcoal bits smolder in the chips. I would use chips but everytime I buy a used smoker I always get a pile of different wood chips and now I have a chitload of them. Might as well use em up.
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Unread 07-04-2009, 08:59 PM   #5
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I use dry chunks in my Weber kettle and use soaked chips in smoker packets in my gasser. It is just neater and less damaging to the gasser to use chips in packets.
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Unread 07-04-2009, 09:40 PM   #6
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Dry. I like a clean burn.
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Unread 07-04-2009, 10:08 PM   #7
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Dry! Because that's the way it's done.
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Unread 07-04-2009, 11:55 PM   #8
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Quote:
Originally Posted by ComputerMike View Post
I use dry chips under the charcoal basket of my UDS. Falling charcoal bits smolder in the chips. I would use chips but everytime I buy a used smoker I always get a pile of different wood chips and now I have a chitload of them. Might as well use em up.
I would be interested in knowing more about this technique, please elaborate.
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Unread 07-05-2009, 12:37 AM   #9
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Dry chunks or splits depending on the smoker. Cleaner smoke is the reason. In actuality, tests show that water does not significantly penetrate seasoned wood (talking about chunks and splits, not chips...).
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Unread 07-05-2009, 02:08 AM   #10
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Dry- unless I'm using alder, then I prefer the wood green.
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Unread 07-05-2009, 03:14 AM   #11
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I have been using wood chunks no bigger than my hand with charcoal, but recently I bought a bag of logs from Academy to try a higher wood ratio. Never used water soaked wood.


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Dry- unless I'm using alder, then I prefer the wood green.
When does green wood become dry?

The reason I ask is that there is a 25 foot pecan “stump” in the back yard. It really should be used for better things, like bbq. Would it be good to go freshly cut or should it dry out?
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Unread 07-05-2009, 03:19 AM   #12
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Quote:
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When does green wood become dry?
No idea- I just know that if I cut alder I can use it right away without any problems at all.
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Unread 07-05-2009, 06:31 AM   #13
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dry chunks & splits here.
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Unread 07-05-2009, 07:45 AM   #14
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dry splits and chunks - wet chips
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Unread 07-06-2009, 10:45 AM   #15
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Quote:
Originally Posted by ABQ View Post

When does green wood become dry?

The reason I ask is that there is a 25 foot pecan “stump” in the back yard. It really should be used for better things, like bbq. Would it be good to go freshly cut or should it dry out?
That all depends on what type of wood you have. I'd give Pecan six months, split, stacked, with a cover on the top only, in the summer full sun. In wet weather it will take much longer to come down below 20% moisture content.

In my opinion, cutting the logs to length and letting them season whole is the way to go. Split them as needed. The wood will stay in better shape that way with no risk of it getting mildewed and stinky. I ruined almost half a cord of Pecan using improper seasoning technique.
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