Wood- Wet or Dry?

smokeythebama · 07-04-2009, 06:45 PM

Recently had a discussion about wood. Wet or Dry- Let me know which you use and why.....

BBQ Grail · 07-04-2009, 07:00 PM

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.

1_T_Scot · 07-04-2009, 08:15 PM

I like smoke not steam. Dry for me.

ComputerMike · 07-04-2009, 08:52 PM

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.

landarc · 07-04-2009, 08:59 PM

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.

bassace · 07-04-2009, 09:40 PM

Dry. I like a clean burn.

ZILLA · 07-04-2009, 10:08 PM

Dry! Because that's the way it's done.

helljack6 · 07-04-2009, 11:55 PM

Quote:

Originally Posted by ComputerMike

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.

Desert Dweller · 07-05-2009, 12:37 AM

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...).

david · 07-05-2009, 02:08 AM

Dry- unless I'm using alder, then I prefer the wood green.

ABQ · 07-05-2009, 03:14 AM

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.

Quote:

Originally Posted by david

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?

david · 07-05-2009, 03:19 AM

Quote:

Originally Posted by ABQ

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.

blues_n_cues · 07-05-2009, 06:31 AM

dry chunks & splits here.

chambersuac · 07-05-2009, 07:45 AM

dry splits and chunks - wet chips

ZILLA · 07-06-2009, 10:45 AM

Quote:

Originally Posted by ABQ

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.

07-04-2009, 06:45 PM	#1
smokeythebama On the road to being a farker Join Date: 06-20-09 Location: Tiline,KY Downloads: 0 Uploads: 0	Wood- Wet or Dry? Recently had a discussion about wood. Wet or Dry- Let me know which you use and why..... __________________ BAMA- Chargriller w/ side firebox, Weber OTS, Gaser, Certified MOINK Baller, UDS @ Home & Work

07-04-2009, 07:00 PM	#2
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	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. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

07-04-2009, 08:15 PM	#3
1_T_Scot is Blowin Smoke! Join Date: 06-03-08 Location: Pontiac Illinois Downloads: 0 Uploads: 0	I like smoke not steam. Dry for me. __________________ Certified "MOINK" ball maker. Supporting Disabled Veterans. Link Removed. Diveheart .org Large Big Green Egg - Fathers Day 2009

07-04-2009, 08:52 PM	#4
ComputerMike Take a breath! Join Date: 04-28-08 Location: Carvel, AB Canada Downloads: 0 Uploads: 0	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. __________________ UDS Stumps Clone

07-04-2009, 08:59 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	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. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

07-04-2009, 09:40 PM	#6
bassace Got Wood. Join Date: 06-02-08 Location: Green Bay, WI Downloads: 0 Uploads: 0	Dry. I like a clean burn. __________________ 22.5 WSM w/ Auber Temp Control, 2 - 18.5 WSM, 26.75 OTG, 22.5 OTG, 2 - SJ, 2011 Genesis E-320

07-04-2009, 10:08 PM	#7
ZILLA is Blowin Smoke! Join Date: 12-01-05 Location: Universal City, Texas Downloads: 0 Uploads: 0	Dry! Because that's the way it's done.

07-05-2009, 12:37 AM	#9
Desert Dweller Babbling Farker Join Date: 08-03-08 Location: Mesa, AZ Not exactly hell, but the zip code is very close... Downloads: 0 Uploads: 0	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...). __________________ Bo Compton in Mesa, AZ, KCBS CBJ Weber Ranch Kettle, BDS Mega, OTS, Weber Platinum WSM w/Stacker from ProQ LFSA RED Thermapen, And 1 2010 Victor brand Hot Dog Cart

07-05-2009, 02:08 AM	#10
david is one Smokin' Farker Join Date: 08-11-03 Location: Beaverton, OR Downloads: 0 Uploads: 0	Dry- unless I'm using alder, then I prefer the wood green. __________________ David - Beaverton Steelhead Stats 2010: maybe I'll get around to buying a license this year! 2009: well, you'd need to actually go fishing to have stats :( 2008: David 0, Steelhead 1 2007: David 0, Steelhead 2

07-05-2009, 06:31 AM	#13
blues_n_cues is One Chatty Farker Join Date: 12-16-07 Location: south central,ky. Downloads: 0 Uploads: 0	dry chunks & splits here. __________________ Blues_n_Cues BBQ Concessions & Catering

07-05-2009, 07:45 AM	#14
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	dry splits and chunks - wet chips

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