The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 11-22-2004, 12:19 PM   #1
bittertruth
is one Smokin' Farker
 
bittertruth's Avatar
 
Join Date: 08-19-04
Location: High Point, NC. Deep in the heart of the Cradle of Que!
Default Green Cherry wood

A friend of mine had a cherry tree in his yard that was not producing and asked me if i would take it down for him with the intention of using the wood for smoking. of course i jumped at the chance to obtain a large supply of smoking wood for about three hours of work. my question is how long should i let this wood age before using it in the smoker? What form is the best when cutting it up?
__________________
"The free man owns himself. He can damage himself with either eating or drinking; he can ruin himself with gambling. If he does he is certainly a damn fool, and he might possibly be a damned soul; but if he may not, he is not a free man any more than a dog." G. K. Chesterton

New Braunfels Bandera smoker
Weber Kettle
bittertruth is offline   Reply With Quote


Old 11-22-2004, 12:29 PM   #2
Neil
Quintessential Chatty Farker

 
Neil's Avatar
 
Join Date: 06-04-04
Location: St. Joseph, MI
Default

Cut into 14'' logs then split the ones bigger than 5" diameter. Wait at least 6 mos. to use.
__________________
"You can't always get what you want but if you try sometime you just might find you get what you need"

Mange Bene Viva Bene!

Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Brinkman Dual Zone Proffessional Grill, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.
Neil is offline   Reply With Quote


Old 11-22-2004, 12:43 PM   #3
Bill-Chicago
somebody shut me the fark up.

 
Bill-Chicago's Avatar
 
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
Default

3" thick "wheels" are nice too, once you chunk them with a splitting axe.
__________________
.
Bill-Chicago

The death of "willkat98"


Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M
Bill-Chicago is offline   Reply With Quote


Old 11-22-2004, 01:01 PM   #4
kcquer
Lives in Spirit
 
kcquer's Avatar
 
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
Default

Quote:
my question is how long should i let this wood age before using it in the smoker? What form is the best when cutting it up?
You should cut it into 12" logs and bring it to Harrisonville MO where it will season best. You can leave it in my backyard, I'll call you next November and let you know it's ready, if'n there's any left I will
kcquer is offline   Reply With Quote


Old 11-22-2004, 02:28 PM   #5
parrothead
somebody shut me the fark up.
 
parrothead's Avatar
 
Join Date: 08-13-03
Location: Port Saint Lucie, FL
Default

Cut it to the size you like to use.

And 6 months is about right for the cure.
__________________
Greg

American Picker Blog
parrothead is offline   Reply With Quote


Old 11-22-2004, 10:31 PM   #6
Heath
Full Fledged Farker
 
Heath's Avatar
 
Join Date: 08-11-03
Location: Brier, WA
Default

When I got mine I chunked the big stuff. The finger size branches I use in the grill and sometimes in the smoker. I started using them after about 3 - 4 weeks and never had any problems. The smoke smelled like black cherry soda. I have yet to use the big stuff cause I wanted it dry. It'll be for this next spring/summer.
__________________
Heath in Brier
West Coast Chapter
Washington Division
Party Crew
Bandera(Highly modified), Hasty Bake, Weber Gold, Unmodified SS hot water tank, an old wood burning fireplace insert, 2 buckets, and a hole in the ground. HeHe
Heath is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Cherry wood stanimals2 Q-talk 15 09-12-2011 09:56 AM
Have black cherry juice, morello cherry preserves, + honey. Need ideas for a CHERRY flavored rib glaze. Smiter Q Q-talk 6 07-22-2011 04:59 PM
CHERRY: Is cherry wood cherry or just cherry?? Wampus Q-talk 42 07-12-2011 06:05 PM
Green cherry tomatoes? Sam's Smokin Q-talk 0 10-25-2009 05:45 PM

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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 09:47 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
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