How I aquire my pecan wood

[Cliff H.]

The hard way.

 

[Alan in Ga]

I am geting mine the same way now got tired of paying for it.

 

[Kyote]

that looks like a very mature tree, heavy bark.

pecan is all I use we have orchards every where. and several around my shack. in Jan. the farmers trim the branches back and some farms relocate mature trees and when they do they trim them back to almost a trunk.
have chain saw and will remove it. I ask if I can have a truck bed full for my lang smoker. they always say help your self. I brought 8 plus truck loads to the shack this jan. you score looks great.:thumb:

 

[stiffy]

Yea, that is how I have always gotten mine, good ol' cuttin wood.

 

[hardy02ttu]

Thats pretty close to how i get mine. I have to "trade" the old man mesquite for pecan when I go home..... Yet i still end up having to cut it myself!

 

[KnucklHed BBQ]

Lucky bastid! I'll trade ya' some nice larch for some of that crappy pecan...

Hey, this was just brought up to me the other day, do you use regular bar & chain oil in your saw to cut that up? Any worries about that crap burning off in the cooker?

Heard a fella suggest running mineral oil instead of B&C lube... not sure if that would keep from burning up the B&C though.

Nice Score BTW!!

 

[lcbateman3]

Hate to hijack this thread, but it does have to do with pecan wood....

I have five trees in my yard. Got to do some trimming this fall on them (plus Hurricane season is here, so I am sure a few will get broken out). Question is how long do I need to let them sit before I throw them in?

 

[rweller]

I can get all the pecan wood I want. Problem is its 7 hours away from me so needless to say I don't have any right now. Not sure when I'm going to have any. But a buddy does have an Apple tree thats been down for almost a year and all I have to do is go get it. :clap2::clap2:

 

[Cliff H.]

I just use regular bar oil. I went so far as to gather the sawdust once and pan it and put it in the oven to dry it out with the intention of using it for the smoke source when making sausage. When it came out of the oven I could smell the bar oil. I decided that using that dust was not such a good idea.

I season for at least six months. This 95 deg dry weather is helping. I really prefer to let cut pecan and hickory season for a year.