Wood Identification

[stingray240cs]

Can anyone help me confirm the wood that I purchased. I'm new to stick burning and purchased some wood on craigslist that was "seasoned" Oak. I want to know if you can tell me if it is indeed Oak. It's two different batches of wood and they are different colors with different bark as well. I know there are different types of oak so hopefully one of you pros can help me out. I just want to make sure I'm using good wood so that I don't get frustrated with fire management.

First pictures shows the difference in color.

Here is a closer picture of the darker wood

Here is the lighter wood

I appreciate your feedback for this rookie trying to get started. If you know the wood and could maybe give your opinion on the level of "seasoning" that would be great. I've spent a lot of time researching this but just didn't find what I was looking for. Have a good weekend!

Jeremy

 

[krex1010]

Everything I see there looks pretty oaky to me...I think you're good to go.

 

[Joe Black]

Jeremy, that is some very suspicious looking wood and I would definitely be afraid to use it if I were you. You should box it up and send it directly to me for a proper disposal. I would not charge you anything for my services.

Good luck with it, Joe.

 

[stingray240cs]

Haha, thanks for the comments guys! I appreciate the feedback. I tried using the darker wood on a new-to-me off-set smoker I picked up on craigslist for a few hundred dollars. It was an upgrade from my lighter duty New Braunfels smokers I sold to help pay for it. Anyway, it seemed difficult to keep the wood lit once my bed of starter charcoal burned away. I'm going to try the lighter oak this weekend on some ribs to see how that goes.

Here is a picture of the smoker. It's made by a company down in the Houston area. PitCrafters PM-100. It's in great shape so now I just need to learn how to cook.

 

[cats49er]

From what I see it looks like most of your splits are to big.I use splits only about the size of a soda can.The smaller splits burn more easily making it easier to control temps and have thin blue smoke.Just my 2 cents worth.

 

[krex1010]

From what I see it looks like most of your splits are to big.I use splits only about the size of a soda can.The smaller splits burn more easily making it easier to control temps and have thin blue smoke.Just my 2 cents worth.

I agree with this ... Those are woodstove/fireplace size splits. For a backyard size smoker I agree the smaller splits work better

 

[stingray240cs]

Thanks guys! What would you recommend? I have been debating on taking a saw and cutting them in half, but I could also take an AX and split them more. Would the longer splits or shorter chunks be better? Hope that made sense. Thanks.

 

[SmittyJonz]

I run splits that size in smokers that size but cook 275-325* - trial n error and see what works for you. Can cut them in halfway sideways or split them long ways with ax or buy a mechanical log splitter from harbor freight.

Seasoned wood will get darker eventually turning grey looking.

 

[SmittyJonz]

Study this and all links within :

http://www.bbq-brethren.com/forum/showthread.php?t=209208

 

[SmittyJonz]

What brand smoker is that.?

 

[stingray240cs]

Thanks. I'll do some trial and erroring this weekend on the wood.

Thanks for the link. It's a Texas PitCrafters. The model is PM100. Here is a link.
http://texaspitcrafters.com/smokers---pits.html

 

[cats49er]

Split them with an ax so they are about the size of your wrist or soda can.As far as length goes, if it fits in your fire box it should be ok.In my Lang 60 I use 12 to 14 inch splits,but that's my preference.If you have question just ask away someone will be happy to help. Smittyjonz gives good advice.

 

[chopper mech]

From the bark your wood looks like red oak and pin oak. Both are good to smoke with. I use pin oak mostly, but I have a very abundant supply. Split it with a axe. Saw is too li
kely to kick back with that type of wood. You want about 2 to 2 and a half inch diameter wood at the most .

 

[stingray240cs]

Split them with an ax so they are about the size of your wrist or soda can.As far as length goes, if it fits in your fire box it should be ok.In my Lang 60 I use 12 to 14 inch splits,but that's my preference.If you have question just ask away someone will be happy to help.

Thank you for the visualization. I'll split them long ways and see how that works first. I like the idea of easily using a miter saw to cut them into chunks, but my guess is that splitting them long ways may burn better. I'll try and test both out this weekend.

 

[stingray240cs]

From the bark your wood looks like red oak and pin oak. Both are good to smoke with. I use pin oak mostly, but I have a very abundant supply. Split it with a axe. Saw is too li
kely to kick back with that type of wood. You want about 2 to 2 and a half inch diameter wood at the most .

Thanks for the wood ID Chopper. I'll definitely shoot for the splitting with the AX then.

 

[SmittyJonz]

Miter saw can hang up and kickback or throw the wood. Be careful. Best would be put wood in a vice and use a chainsaw - even a small electric chainsaw.

 

[stingray240cs]

Miter saw can hang up and kickback or throw the wood. Be careful. Best would be put wood in a vice and use a chainsaw - even a small electric chainsaw.

Thanks SmittyJonz. I'll add that to my craigslist searches this weekend.

 

[Joe Black]

My wood is about 10-12" long and is split no larger than 2-3". I have a Kindling Kutter, $100 at Northern Tool and it works great. Put a piece in and whack it with a hand sledge.

As far as keeping a good fire, I start with a basket full of RO lump. When the lump is fully involved, I add 3-4 splits. When my CC is at cooking temp, I put in the meat, add 2 more splits and 3-4 flavor chunks. I always pre-heat my splits on top of the FB. That way, they ignite very fast and there is no temp dip. I always keep a good sized bed of coals and my smoker runs at 250-275* and always with TBS.

A good coal bed and pre-heated small splits is the key to good fire management.

Good luck and god smokin', Joe

 

[stingray240cs]

My wood is about 10-12" long and is split no larger than 2-3". I have a Kindling Kutter, $100 at Northern Tool and it works great. Put a piece in and whack it with a hand sledge.

As far as keeping a good fire, I start with a basket full of RO lump. When the lump is fully involved, I add 3-4 splits. When my CC is at cooking temp, I put in the meat, add 2 more splits and 3-4 flavor chunks. I always pre-heat my splits on top of the FB. That way, they ignite very fast and there is no temp dip. I always keep a good sized bed of coals and my smoker runs at 250-275* and always with TBS.

A good coal bed and pre-heated small splits is the key to good fire management.

Good luck and god smokin', Joe

Thank you for taking the time to share those details. I'll check out the splitting tool you use as soon as I submit this reply. I used a full chimney of briquette charcoal and that seem to work well for me last week. My trouble started once the charcoal was gone. I would say about 3 hours in or so. I did pre-heat my log. I think that's a great tip.

One question I have concerns the bed of coals. My firebox has a raised grate to help with circulation, but the ashes always fall through the grate so I'm not sure if I'm really cooking on a good bed of coals. Maybe I am since the ash is dropping through the grate? I think my biggest problem last week may have been that maybe the "red oak" I was using needs a bit more seasoning or I just need to make my splits smaller.

I really appreciate all of the feedback.

 

[SmittyJonz]

You want ash to fall but not red coals. You can add another layer of expanded metal 90* or criss crossed to makes holes smaller to drop less coals. I'll fire up a chimney of charcoal mid cook and add if I need to.......