finally got two truckloads of oak (and a little cherry) delivered and stacked on my back patio.. the guy says he's got a hickory tree they're gonna cut soon.. i've got first dibs!! yay me. Stuff should be seasoned enough by march/april to use, no?
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FINALLY!! some OAK!
- Thread starter evilpsych
- Start date
JohnMcD348
is Blowin Smoke!
Congrats on the Wood. I'm a little jealous. About the only thing I can get around my area is Oak and Citrus. Hickory and things like that don't really grow around here.
JTMcD.
JTMcD.
oak takes some time.. at least 6 months.. hot and dry... longer if its not split. its gonna stink too.. the tannins in the wood smell like barf.
nmayeux
Babbling Farker
I bought a cord of wood two days ago, which will be delivered next week. Mix of oak and hickory. I'm going through it pretty fast with the new smoker, two outdoor fireplaces, and the fireplace in the living room. Oh, what fun!
tommykendall
Quintessential Chatty Farker
Send me half and the other half will dry half as fast 
Nice score...
Nice score...
W
Wildcat
Guest
I've always read you need 6 months to a year to let it season. Right now I've got 7 racks of hickory, oak and apple with more on order and they've been drying for 8 months now and they are ready.
I also read that fruit wood (apple, cherry, etc) should be used before it's 2 years old, drying that is.
I also read that fruit wood (apple, cherry, etc) should be used before it's 2 years old, drying that is.
Just about any wood should be used within 2 years. Beyond that, it becomes just BTU's and no longer much of a flavor wood. Fruit woods usually are ready in 3 months as far as drying out and usually going into the second year are loosing the flavoring. IMO, this excludes cherry. I have cherry going into a 3rd year and still smells great when it burns.
S
Smoker
Guest
BBQchef33 said:
Phil sure does know allot about fruit wood.
Pass it on.
Mark
somebody shut me the fark up.
BBQchef33 said:
Phil still has his cherry. Pass it on.
Seriously, if you split it and then chunk the splits with a circular saw and keep it somewhere dry with plenty of air circulation it might be useable by late spring.
ggeilman said:
Kiln dried is ok, as long as you know its raw wood. There was a previous thread here, I think KCquer may know better), that some kiln dried wood used for furniture or cabinets have a wax or treatment of some kind on them that would be detrimental. the alder and Cedar planks we get for cookin Salmon on is Kiln dried. Also, alot of the online firewood/cooking wood places advertise as kiln dried, so it should be fine... as long as its clean...
by the way... CCA is bad.. very bad.. :wink:
T
The Woodman
Guest
Well, I'm lucky enough to live in an area that was once called"The Forest City" (Cleveland). We have an abundance of Oak, Maple, Apple ,Hickory, and Cherry. I use mostly cherry and apple in the Klose. I did cart a load of apple down to Tejas when I picked up the pit last spring and traded for some pecan. Pecan is GREAT on brisket! Oh, I've got wood!
