Wood, wood and more wood! And a chuck.

Hey folks, So my friend Dan arrived with a load of wood yesterday. I was expecting a truck bed. But when he arrived he had his bed full and a 12' trailer in tow full of wood as well. We got it all unloaded and he was on his way. So today it was 7 hours on splitting and stacking. I didn't quite finish but I got close. I'm all out of things to stack on so I guess I'll have to grab some pallets before he gets back on Thursday with a bed load of citrus.



Almond


Asian Pear


Pistachio


Cherry with some grape stump hidden underneath




The pear fractures a lot during splitting







Almost forgot, I decided to cook a chuck roast on the offset while all this was going on. Ran it with the Asian Pear to see what it was like. The wood burned quite hot and super clean. It had a nice subtle and sweet taste. I'm sure it would be a little more pronounced on say ribs, fish or chicken. But I will be using it on beef again because its the most seasoned of the bunch.







This also gave me a chance to run some more tests on the stick burner and make some tweaks.

Probe 1 is top rack FB end, P2 top rack stack end, P3 is lower rack FB end and P4 is lower rack stack end

cowgirl said:

That's fantastic Josh!! I used to have a hydraulic log splitter.. So danged handy!
Great assortment of wood!

Forgot to add.. the chuck looks delicious!

Click to expand...

Thanks Jeanie. I'm surprised you don't currently have a hydro splitter . It seem like you got everything on your spread. I sure don't have a tractor rim.

ShadowDriver said:

What a great problem to have! This is awesome.

Click to expand...

Yup, problems like this I can enjoy.

deleted. having trouble quoting

Mike in Roseville said:

Those will all work well in a stick burner or even a wood stove/fireplace!

Click to expand...

We heat our house with a wood stove but that if feed from the trees that are no good for cooking. I would use less than 6 cords if I burned the hard wood but the pine, fir and cedar are free from work, Heck I even get paid to cut them down a process them.

TC Smoke & Que said:

Well Josh, that load of wood should keep you busy for a while producing some great cooks like that Chuckie turned out to be!

Thanks. Chuck and ribs are what it's turned out so far. Tri-Tip on Friday night.

Having that type of variety of wood will make for some experimenting of flavors. Looks like the temps are holding good in the rebuild, good job!

Click to expand...

Thanks, I'm very happy with the temp and how she runs. I'm not good at waiting but I'll have to wait to see how the pistachio cooks. It's pretty wet still. Love cherry, almond and now I know I like Asian Pear too.

BBQ Bacon said:

Very nice selection of wood. Great looking spot as well. Love all the trees.

Click to expand...

It's a great place to work and live.

Mikhail said:

Pistachio, eh? Love the nut. How is the wood?

Click to expand...

We'll have to wait and see. It's pretty wet still. I cut some small chunks to dry quick that I could use in the drum or the kettle. But It will be quite a long while before they are in the offset.