I plan to try Steven's whole pig recipe on a 30-40 pounder. I have some apple tree wood that came down in a storm 2 years ago. Today I cut some of it up into chuncks and verly small logs. The wood seems soft and for all I know rotted. It is also a bit damp. I have the pieces hopefully drying out a bit in my shed.
Is this wood OK to cook with?
Also, I may not be able to get the covered barrell smoker from a friend to use. May have to rent one which does not have a cover. How much longer too cook? Should it be cooked direct;y?
Trying to do this on May 1 so please let me know if you can help.