Rockaway BeachBQ
Full Fledged Farker
http://www.thewoodman.com/
these guys are NYC based and I found them because they are Wicked Good Charcoal retailers. They sell mixed seasoned hardwoods for firewwod or their cooking woods which are red oak, cherry, and hickory and are kiln dried.
I was thinking of buying from them. But I am nervous about using kiln dried wood. On the other hand I have using been using mainly charbroil brand hickory chunks, which most likely have been kiln-dried. I have also used some apple and hickory logs which were a gift from a NYC BBQ joint and judging from the moss on some of them I assume were naturally seasoned.
Are there any definitive positives to seasoned vs. kiln dried lumber? I know that most people prefer seasoned wood, but has anyone done any real comparison testing?
I spoke with one of the owners for half an hour this evening, and he said his restaraunt customers are mostly Italian restaraunts with wood ovens and some places that grill. No BBQ.
I am interested in making a purchase of an assortment of hardwoods if anyone has a source. These guys have a lot in Hunts Point and anyone who really knows their wood, could go pick from the pile of seasoned wood. If anyone feels up to the task I would gladly go along for the lesson and to purchase as well.
these guys are NYC based and I found them because they are Wicked Good Charcoal retailers. They sell mixed seasoned hardwoods for firewwod or their cooking woods which are red oak, cherry, and hickory and are kiln dried.
I was thinking of buying from them. But I am nervous about using kiln dried wood. On the other hand I have using been using mainly charbroil brand hickory chunks, which most likely have been kiln-dried. I have also used some apple and hickory logs which were a gift from a NYC BBQ joint and judging from the moss on some of them I assume were naturally seasoned.
Are there any definitive positives to seasoned vs. kiln dried lumber? I know that most people prefer seasoned wood, but has anyone done any real comparison testing?
I spoke with one of the owners for half an hour this evening, and he said his restaraunt customers are mostly Italian restaraunts with wood ovens and some places that grill. No BBQ.
I am interested in making a purchase of an assortment of hardwoods if anyone has a source. These guys have a lot in Hunts Point and anyone who really knows their wood, could go pick from the pile of seasoned wood. If anyone feels up to the task I would gladly go along for the lesson and to purchase as well.
