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seasoned wood

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Post Mon May 10, 2004 9:33 pm
YardBurner BBQ Deputy
BBQ Deputy

Posts: 5368
Location: Damascus, Maryland
I really think that the seasoning issue is confusing,

Firewood needs to be seasoned. I don't think smoking wood has to.

You have access to seasoned (bagged) and green (free) wood do a taste test!

Do a pork loin with each and check it out.

I feel green wood will smoke more therefore you need to use less.

If you have a smoker with a chimney, watch the smoke color. Light and steady smoke is good. Dark or thick smoke is bad. If you are going to smoke for several hours, it's kind of like painting.

Several light coats are better than one or two heavy coats.

Open air seasoning is better for fire wood.

With that much Hickory I'd experiment with building a cooking fire out of just wood and let it burn down to coals before cooking over it. Most of us have to use scraps of desirable wood to cook and smoke with.

Let us know what you discover.

YB

Post Tue May 11, 2004 1:04 am
Guest

There are some great threads that address your question.
Here's a good one for starters...

How to add charcoal
http://www.barbecuebible.com/board/viewtopic.php?t=178&highlight=
This discussion started going from charcoal to lump wood and logs and we eventually moved the topic to its own thread...
Green Wood or Dry Wood? Ginger or Mary Ann
http://www.barbecuebible.com/board/viewtopic.php?t=592&highlight=

Also check out Moldy Wood?
http://www.barbecuebible.com/board/viewtopic.php?t=651&highlight=

Post Tue May 11, 2004 1:05 am
Vinsect well done
well done

Posts: 576
Location: Middle Tennessee
That was me. Thought I was already logged in?
If it aint broke, Break it!
Then rebuild it better.

Post Tue May 11, 2004 7:42 am
Airfoils well done
well done

Posts: 1063
Green wood is actually better than seasoned wood for smoking since it smolders so much longer and some commercial smokers are designed to use nothing but. You also get the added benefit of the wood still posessing its natural oils and solids present only when its green. Obviously, seasoned wood is better for actual fuel. Another member and fellow Carolinian, Craig, has a lot of green wood like yourself. If you have questions in regards to managing all of that wood, maybe he can lend some advice here.

If you have a smoker with a chimney, watch the smoke color. Light and steady smoke is good. Dark or thick smoke is bad. If you are going to smoke for several hours, it's kind of like painting.

Several light coats are better than one or two heavy coats.


Good advice.

Post Tue May 11, 2004 9:24 am
Bob-BQN User avatar
well done
well done

Posts: 12904
Location: Texas
YB, I really like the analogy of smoking and painting. I've never thought of the two arts like that.
Image


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