How long to season wood?

thillin · 08-08-2004, 05:25 AM

How long do I need to season wood for the smoker? Mainly pecan.

Mark · 08-08-2004, 09:00 AM

Lot of variables including:

Where in Tejas you is
(If you got pecan, I assume relatively wet/humid central Texas)
Size of pieces
(The smaller the quicker)
Bark on or off
In or out of the rain

Ideally, chunked/split and stored it could be ready in about 3 months, Easy enough to check by starting a test fire. If you get thin blue, may as well throw some meat in.

kcquer · 08-08-2004, 09:04 AM

thillin, I have no specific knowledge of pecan but 6-8 months is kinda the general area for wood to be ready. After wood has been dry too long I'm told it becomes less effective for flavoring. I think this depends a lot on the wood, I've used some 3 or 4 year old cherry that still made darn good Q. If you split the wood now and keep it in an area where it will recieve good air circulation with minimum rain exposure it'll be ready a bit faster.
Start trying it at about 6 months and see if it gives you white smoke, when it doesn't its ready.

thillin · 08-08-2004, 07:23 PM

I'm in North TX. The pecan will likely be stored either next to the house, or in the garage. Likely with the bark on and in small logs. Most will be about 8-10 inches long, about as thick as your forearm.

HickoryNut · 08-08-2004, 09:41 PM

Whack two pieces together pretty hard. If it goes "clunk" it ain't dry enough, when it goes "chink" its good to go. Six months in the dry is about the ultimate.

parrothead · 08-09-2004, 12:51 AM

I will agree with a minamum of 6 months. I cut whatever in the fall and figure that it is ready come spring.

Mark · 08-09-2004, 08:02 AM

the biggest variable in drying speed is surface area exposed over weight. I've properly seasoned wood in less than 3 months by debarking and cutting into relatively small chunks; like half a beer can.

Limbs the size of firepalce logs can easily take twice as long

chad · 08-09-2004, 09:47 AM

I use oak about the size you are talking about. When I get a chance I split the "logs" no matter the size - it exposes more surface (as others have said) for quicker seasoning and it also starts burning easier -- definately take the bark off. If the bark is really "stuck" I just wait until I'm ready to use it and it's usually dried enough to take the bark off easily.

Another thing, don't forget to pre-heat the wook on the top of the firebox. This makes a huge difference in how quickly and cleanly the "new" wood starts burning.

08-08-2004, 05:25 AM	#1
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas Downloads: 0 Uploads: 0	How long to season wood? How long do I need to season wood for the smoker? Mainly pecan. __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

08-08-2004, 09:00 AM	#2
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO Downloads: 0 Uploads: 0	Lot of variables including: Where in Tejas you is (If you got pecan, I assume relatively wet/humid central Texas) Size of pieces (The smaller the quicker) Bark on or off In or out of the rain Ideally, chunked/split and stored it could be ready in about 3 months, Easy enough to check by starting a test fire. If you get thin blue, may as well throw some meat in. __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

08-08-2004, 07:23 PM	#4
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas Downloads: 0 Uploads: 0	I'm in North TX. The pecan will likely be stored either next to the house, or in the garage. Likely with the bark on and in small logs. Most will be about 8-10 inches long, about as thick as your forearm. __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

08-09-2004, 12:51 AM	#6
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL Downloads: 0 Uploads: 0	I will agree with a minamum of 6 months. I cut whatever in the fall and figure that it is ready come spring. __________________ Greg American Picker Blog

08-09-2004, 08:02 AM	#7
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO Downloads: 0 Uploads: 0	the biggest variable in drying speed is surface area exposed over weight. I've properly seasoned wood in less than 3 months by debarking and cutting into relatively small chunks; like half a beer can. Limbs the size of firepalce logs can easily take twice as long __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

08-08-2004, 09:04 AM	#3
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue Downloads: 0 Uploads: 0	thillin, I have no specific knowledge of pecan but 6-8 months is kinda the general area for wood to be ready. After wood has been dry too long I'm told it becomes less effective for flavoring. I think this depends a lot on the wood, I've used some 3 or 4 year old cherry that still made darn good Q. If you split the wood now and keep it in an area where it will recieve good air circulation with minimum rain exposure it'll be ready a bit faster. Start trying it at about 6 months and see if it gives you white smoke, when it doesn't its ready.

08-08-2004, 09:41 PM	#5
HickoryNut Knows what a fatty is. Join Date: 01-28-04 Location: N Little Rock, AR Downloads: 0 Uploads: 0	Whack two pieces together pretty hard. If it goes "clunk" it ain't dry enough, when it goes "chink" its good to go. Six months in the dry is about the ultimate.

08-09-2004, 09:47 AM	#8
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	I use oak about the size you are talking about. When I get a chance I split the "logs" no matter the size - it exposes more surface (as others have said) for quicker seasoning and it also starts burning easier -- definately take the bark off. If the bark is really "stuck" I just wait until I'm ready to use it and it's usually dried enough to take the bark off easily. Another thing, don't forget to pre-heat the wook on the top of the firebox. This makes a huge difference in how quickly and cleanly the "new" wood starts burning. __________________ 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

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