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Lake Dogs
09-11-2009, 11:54 AM
Q: Has anyone smoked/burned really green Hickory with any success?

I'm finding that the wood that I purchased as Hickory isn't Hickory at all.

I have many Hickory trees in the yard, and I'm thinking about taking out
a limb or two this weekend (I shutter at the thought though) and having
it available for me for a cookoff in 2 weeks...

Got plenty of oak though! Almost a full cord. Wonderful firewood, and
I'll mix a piece or two of it here n there in the smoke. However, we
prefer our heavy doses of Hickory...

Bbq Bubba
09-11-2009, 12:03 PM
Not unless your into blackened creosote flavored food.

Lake Dogs
09-11-2009, 12:06 PM
HATE it. That's what I'm afraid of. That, and a skunky green-wood flavor.

Luckily I have hickory chunks, plenty of them... They just get kind of expensive
burning them this way. Have plenty of seasoned oak. It may get me through...

Sorry, I'm just ticked off (that I paid for Hickory and didnt get Hickory).

big brother smoke
09-11-2009, 12:06 PM
Not unless your into blackened creosote flavored food.


I support this statement!

Bill-Chicago
09-11-2009, 12:08 PM
Dry it in the oven.


.

barbefunkoramaque
09-11-2009, 12:28 PM
YES

Myron Mixon maybe? It can be done, usually with dry seasoned Oak as your heat source.

NO
BUT - Unless you have a wall of trophies like Jacks Old South.... iiiiiiiii wouldn't try it out.

YES
Take that back - I will just say this - I will lower the standards a bit....

Unless you don't mind wasting some meat (IF) you screw up, (which you may not) I think if you smoked hot and fast with a LARGE percentage of your heat and fuel coming from something like some good seasoned oak... which you can typically use with little smoke in the proper type of smoker, a few green logs, not representing more than 1/4 of your fire at any time, and placed on a well coaled VERY hot bed of coals (which is best for hot and fast) then you can get away with it as the meat's being subjected to a total time next to smoke less than say a low and slow smoke.

NO
This being said - ya know, that looks like a real lot of IFS that don't even enter in to whether or not you are good at the art of fire management or not

YES
But know what - FARK - what we internet gurus say - I know I could do it and probably get away with it - But then you can blindfold me and hand me a cunk of wood and I can feel and smell what it is and if I drop it can tell you what its moisture content is.

NO
Come to think of it - I think every stick burner in here would probably, if cornered into the situation of ONLY having green Hickory for a smoke, would be able to adapt, find some charcoal for the main heat source, find some other dry wood to supplement the green hickory, or make adjustments with foil or pans or overall total cooking time to reduce the exposure to green smoke.

YES
So yes, go buy a pellet pooper.

barbefunkoramaque
09-11-2009, 12:33 PM
Dry it in the oven.


.
This FARKER has a point -

I had this happen at a fair long ago. Had a helper misunderstand the orders to pack up what and what type of wood.

Solution was - we reduced the overall size of the logs (slit them more), we separated out the bark cuts from the heartwood, and spent more time drying the bark size nearly to charred black and toasted the outsides of all sides of the heartwood to drastically reduce the greenness.

BBQ turned out wonderful.

had a few box top fires at times

This does NOT fix the total problem as greenness is BOTH moisture content AND the sugars being modified from time also. But it is a good fix somewhat.

Lake Dogs
09-11-2009, 12:43 PM
Thanks guys. I appreciate it. For me, it's a NO GO then. I have enough chunks
(for now) for the smoke, and I can use some wonderfully seasoned oak (sans bark)
for heat source.

Anyone know of someone in central Georgia who a) can properly identify hickory and
b) has some for sale, y'all let me know, will 'ya?


... Tasting that Makers Mark already ...

It's been a LOOOOONG week.

barbefunkoramaque
09-11-2009, 12:48 PM
HATE it. That's what I'm afraid of. That, and a skunky green-wood flavor.

Luckily I have hickory chunks, plenty of them... They just get kind of expensive
burning them this way. Have plenty of seasoned oak. It may get me through...

Sorry, I'm just ticked off (that I paid for Hickory and didnt get Hickory).

DUDE! You are from Georgia. I will say this about the South as I am from Texas, which as everyone knows, is NOT part of the south.

Stickburners from your region have for a long time reserved the BIRTHRIGHT of being able to baffle the rest of us with the capability of using green wood and producing great BBQ.

You certainly don't need any Yankee help in this regard. Sure, I would expect a Yankee would want to play it safe, but never forget, you are southern, which thereby means the mere fact you are sitting next to the smoker, you can create a force field around you meat that isolates it from bad smoke with SHEER WILL!

Always, when receiving advice, always consult the region the advice is coming from. Of course, last year I lived in Connecticut and you should see Bubba's Brisket (yum) and he is from... shutter the great lakes region, where they can't even load ore freighters right.

Lake Dogs
09-11-2009, 12:57 PM
DUDE! You are from Georgia. I will say this about the South as I am from Texas, which as everyone knows, is NOT part of the south.

Stickburners from your region have for a long time reserved the BIRTHRIGHT of being able to baffle the rest of us with the capability of using green wood and producing great BBQ.

You certainly don't need any Yankee help in this regard. Sure, I would expect a Yankee would want to play it safe, but never forget, you are southern, which thereby means the mere fact you are sitting next to the smoker, you can create a force field around you meat that isolates it from bad smoke with SHEER WILL!

Always, when receiving advice, always consult the region the advice is coming from. Of course, last year I lived in Connecticut and you should see Bubba's Brisket (yum) and he is from... shutter the great lakes region, where they can't even load ore freighters right.


LMAO! I needed that after this week! Yes, born in Tuscaloosa, on THE
campus, raised in Atlanta, by a man from LA (that's Lower Alabama for
the rest of you guys) and a damned cajun woman, daughter now goes to
(shutter to think) UGA. I'm DEEP SOUTH suthun'.

Yes, we DO have our forcefield. However, I think Myron has cornered the
market on ability to hit-it-right using green woods... I'll stick to what I
know and love, which is heat source of dry red & white oaks, and smoking
with dry hickory...

We'll allow Texas to claim suthun'. Me, I have to. Damed wife is from
Fort Worth. We're going to have a good ole time this year with the
Dallas vs. Atlanta game!

Have a great weekend, and thanks for all the advice/feedback. I thought
it was a stupid idea to begin with. Came more out of frustration and the
desire to wring-the-neck of the guy who delivered this wood...

SirPorkaLot
09-11-2009, 01:08 PM
Stickburners from your region have for a long time reserved the BIRTHRIGHT of being able to baffle the rest of us with the capability of using green wood and producing great BBQ.


I resemble that remark :wink:

Having been born in Tenn and raised in NC, I grew up learning there is only one kind of BBQ (pulled pork), and everything else was not really BBQ. Of course I now know better, and will even permit brisket to hit my smoker (but only for limited times)

If you cure your green hickory if can be used - sparingly.

Oven is one option, but what i do - still to this day with even well seasoned wood - is to use a pre-burner.

This works real well with green wood, and allows you to burn off all offending gases, creosote, etc..before it ever sees the smoker.

and yes, I know people that use oak for fuel, and ONLY green hickory for flavor (it has a much more aggressive flavor profile)

J_Don
09-11-2009, 01:26 PM
GOD BLESS TEXAS ! ! ! ! When Texas does finally decide to succeed I'm definitely moving back to Katy or the Austin area. Gods country.

Tweedle
09-11-2009, 01:31 PM
see below

Tweedle
09-11-2009, 01:40 PM
DUDE! You are from Georgia. I will say this about the South as I am from Texas, which as everyone knows, is NOT part of the south.

Stickburners from your region have for a long time reserved the BIRTHRIGHT of being able to baffle the rest of us with the capability of using green wood and producing great BBQ.

You certainly don't need any Yankee help in this regard. Sure, I would expect a Yankee would want to play it safe, wait a darm min here... but never forget, you are southern, which thereby means the mere fact you are sitting next to the smoker, you can create a force field around you meat that isolates it from bad smoke with SHEER WILL!

Always, when receiving advice, always consult the region the advice is coming from. Of course, last year I lived in Connecticut and you should see Bubba's Brisket (yum) and he is from... shutter the great lakes region, where they can't even load ore freighters right.

Although I cannot prove it with a gc or a trophy, as my frist contest is this month, I put out some amazing q. Tha t being said i would like to make two points

1) I am a "Yankee" (although a redsox fan not to be confused lol)
2) I only use green Hickory in my offsets.
3) We very rarly play it safe

Wait was that 3 points...

If you know what you are dong green hickory will put out the best q you have ever had. But it takes some work so maybe its a Yankee thing:rolleyes:

jswordy
09-11-2009, 03:36 PM
Oak is a good smoking wood, so worries there. You sure you don't have hickory? There are 5 species of it, and the bark looks different on all of them. Shag bark is the easiest to identify. Most folks here spot that, but tend to call other hickory stick wood oak, when it is not.

Never have tried using green wood. Mine's always seasoned.

Under edit:

Lookee here: http://forestry.about.com/cs/treeid/a/the_hickory.htm

leanza
09-11-2009, 05:42 PM
So where's that leave us born and raised Southern Californian's in all this here talk?

MattG
09-11-2009, 06:29 PM
Sent PM

Lake Dogs
09-11-2009, 07:35 PM
So where's that leave us born and raised Southern Californian's in all this here talk?

Well, lets see...

There's southern. We're just broken and wrong. Mutants really.
Probably started with Georgia and being initially a penal colony...

There's northern. I understand they're broken and wrong too.
Different wrong, normally with a superiority complex. :-)

Western. Texas is sorta southern and western, all in one. They're
surely big enough. However, they can suffer from a similar superiority
complex as yankees...

Mid-western. Q central station, even though BBQ probably originated
on sugar cane plantations in SC or GA... They're not broken like
the others, but they make up for it with extra wrong.

Then, there's Pacific. You'd probably be Pacific. You're not wrong
like the rest of us, but you make up for it with completely broken.
BTW, THE original L.A. is around Mobile, Alabama. LA = Lower Alabama.
It's LA south, without the smog, traffic, and silicone boobs...

We're all mutants. Mutts really. No one better than the other.
Unless you're from Oregon (so I hear). Apparently they KNOW they're
better'n the rest of us mutts.

Meanwhile I've found a shagbark hickory source (already seasoned)
a few miles south of here. I'll pick some up tomorrow. I also scoped out
the trees on the lot next door. There are 15+- good sized shagbark
hickorys right where they'll clear it for a house. Looks like *someone*
needs to relieve them of a tree or two. Can't imagine who that might
be......... 2 chain saws; think I can handle it.

leanza
09-11-2009, 10:44 PM
Well, lets see...

There's southern. We're just broken and wrong. Mutants really.
Probably started with Georgia and being initially a penal colony...

There's northern. I understand they're broken and wrong too.
Different wrong, normally with a superiority complex. :-)

Western. Texas is sorta southern and western, all in one. They're
surely big enough. However, they can suffer from a similar superiority
complex as yankees...

Mid-western. Q central station, even though BBQ probably originated
on sugar cane plantations in SC or GA... They're not broken like
the others, but they make up for it with extra wrong.

Then, there's Pacific. You'd probably be Pacific. You're not wrong
like the rest of us, but you make up for it with completely broken.
BTW, THE original L.A. is around Mobile, Alabama. LA = Lower Alabama.
It's LA south, without the smog, traffic, and silicone boobs...

We're all mutants. Mutts really. No one better than the other.
Unless you're from Oregon (so I hear). Apparently they KNOW they're
better'n the rest of us mutts.

Meanwhile I've found a shagbark hickory source (already seasoned)
a few miles south of here. I'll pick some up tomorrow. I also scoped out
the trees on the lot next door. There are 15+- good sized shagbark
hickorys right where they'll clear it for a house. Looks like *someone*
needs to relieve them of a tree or two. Can't imagine who that might
be......... 2 chain saws; think I can handle it.

Brother, you handled that well. God bless you and your BBQ

barbefunkoramaque
09-12-2009, 02:36 PM
ALL Yankees that can BBQ are simply southerners or Texans in which their roots have not been yet divulged.

Popdaddy of course keeps the list in his vault.

Hugh Jorgan
09-12-2009, 04:55 PM
I resemble that remark :wink:

Having been born in Tenn and raised in NC, I grew up learning there is only one kind of BBQ (pulled pork), and everything else was not really BBQ. Of course I now know better, and will even permit brisket to hit my smoker (but only for limited times)

If you cure your green hickory if can be used - sparingly.

Oven is one option, but what i do - still to this day with even well seasoned wood - is to use a pre-burner.

This works real well with green wood, and allows you to burn off all offending gases, creosote, etc..before it ever sees the smoker.

and yes, I know people that use oak for fuel, and ONLY green hickory for flavor (it has a much more aggressive flavor profile)

Ding ding ding! This guy gets my vote.

Lake Dogs
09-13-2009, 07:48 AM
Guys, THANKS for all the feedback and assistance. Yesterday I traveled a few
hours and found some seasoned hickory. Funny though, again, to my amazement,
the guy selling it thought that his oak was hickory, and wasnt sure what the
shagbark hickory was... He didnt have any split hickory, so now I get to split
it. Last time I split wood was... thinking... 1985 I think. My back is sore, but
I now have PLENTY of seasoned hickory for the next few upcoming cookoffs...

And, my neighbors trees should feel threatened. He has about 15 shagbark hickories
right where they'll clear for the house. I think I can *relieve* him of a few of
those and have enough hickory for the next few years...

AR Pork Producer
09-13-2009, 07:53 AM
Had a friend to use green hickory once. Don't think he tried it again!:eek:

WadePatton
05-09-2010, 10:28 AM
bwah, methinks reading this thread.

i was taught to smoke with green-cut-yesterday hickory. for super smoke.

but also, we were cooking the meat wrapped and smoking for a very short time on the end. billowing white! yes we did!

it was good q. (somehow)

but now i smoke up front and wrap on the back...not going to do that with green wood regardless of my early days on the smoker.

if i had to, i'd cut back significantly on the exposed time.

and also, when drying green hickory--watch for sap bubbling out the ends --it's fantastically delicious--hickory syrup!