Any Southern hardwoods "bad" to use in a stickburner?

[Chrisc133]

Have an opportunity to pick up some free hardwoods to use in my Shirley. I was told they are a mix of hardwoods. Any particular hardwood I should look out for that won't produce good BBQ in my upcoming Shirley?

 

[STCL01]

Do not use elm.

 

[SirPorkaLot]

I would avoid black walnut as well

 

[cpw]

If you get any cherry don't use it, and it deliver it directly to me.

 

[1MoreFord]

wouldn't want to use any gum either.

 

[JackW]

Oak, black cherry, hickory, pecan, any fruitwood.

JACK

 

[JackW]

Use all of these.

 

[cats49er]

Some like maple also.Don't use pine or spruce.

 

[krex1010]

Black locust.....primo firewood but it tends to produce a smoke that does not smell appealing to me

 

[akoda]

I wouldn't use any poplar. We have tons of tulip poplars here and they are trash.

 

[Ayvatr]

Stay away from Black Walnut, Red Oak, Poplars, Elms, and Sycamores.

 

[Big Swole]

Stay away from Black Walnut, Red Oak, Poplars, Elms, and Sycamores.

Why Red Oak? Thought we could, long as it's fulled dried.

 

[cheez59]

Why Red Oak? Thought we could, long as it's fulled dried.

When red oak is dry there is little to no difference between it and white oak when it comes to cooking. Not sure where the no red oak comment came from.

 

[Big Swole]

When red oak is dry there is little to no difference between it and white oak when it comes to cooking. Not sure where the no red oak comment came from.

Yeah, I remembered you telling me that. That's why I wanted his take on it. We'll see.

 

[6_Myles]

I avoid pine, spruce, walnut, ash and elm but that's about it.

 

[Blythewood BBQ'er]

I've used a ton of red oak and love it. Will probably switch over to it almost exclusively since I have a ton of them on the property.

 

[TexasRT]

Red Oak is great to cook with, sure you can use it.

 

[Norm]

Once and a while I'll get a red oak log that has a bacterial infection in it (I have a sawmill) and it smells awful! Other than that I use it in my Spicewine and have no problems with it.

 

[Chrisc133]

When red oak is dry there is little to no difference between it and white oak when it comes to cooking. Not sure where the no red oak comment came from.

I sure have a lot of red oak---it's plentiful here. It's been cut and seasoned for about 7-8 months. Is it good to go for cooking?

 

[Blythewood BBQ'er]

Take two splits and smack them together. You want to hear a nice crisp crack, not a thud if that makes sense. I usually go 10 to 12 months on seasoning.