wood buying - Printable Version
+- Utah BBQ Forums (http://www.utahbbq.org)
+-- Forum: BBQ (/forumdisplay.php?fid=5)
+--- Forum: Tips, Tricks, and Helpful Hints (/forumdisplay.php?fid=16)
+--- Thread: wood buying (/showthread.php?tid=24)
wood buying - LT72884 - 02-01-2011 11:45 PM
im going to buy some wood this week possibly from standard wood.
I am only going to get a small amount of apple wood. What do i need to look for when buying GOOD APPLE WOOD? I want to make sure it is very very good wood.
Since the wood is outside at standrad, how long will i have to let it dry?
What indicates good wood?
RE: wood buying - PackerBacker - 02-17-2011 07:54 PM
(02-01-2011 11:45 PM)LT72884 Wrote: im going to buy some wood this week possibly from standard wood.
Just saw your post... but you may have already purchased your wood. But I have been taught by one of the best in the "smoking" wood business. Mr.Rick Naug, of Apple Creek Timber up in WA. That if you take two of the logs/split logs and bang them together they should produce a crisp/sharp popping sound like two bowling pins vs low dull thud, to ensure they are properly dried. I tend to get mine from the orchards here in Idaho, and initially keep it outside in the sun and wind, then as it get close, take it inside as to not to over dry it, which I dont really think you can...
Hope this helps
RE: wood buying - SoEzzy - 02-19-2011 09:00 AM
I always tell folks that when using two seasoned splits, when you bang them together, it should have the same crack of a good line drive in baseball.
If you get a dull thunk, change one of the pieces for another, if you still get a thunk, change the other original piece, if you still get a thunk, the whole wood pile is probably not seasoned enough yet.
Wood that is stacked properly, off the ground will not stay wet even when stored outside, the bottom layer that is still in contact with the ground may be wet, but once split and stacked it will air dry over 6 - 9 months.
You can burn new cut wet wood... if you have to, but it takes more of the energy produced by the burn to heat that wood and drive off the water content, before whats left will burn, this reduces the amount of heat ready for the cooking chamber.
Fresh cut wood has a moisture content at 75 - 80%, well seasoned wood will have a moisture content below 20%, kiln dried wood will have a moisture content of 6 - 8%, but is is not stable, and if left outside will regain water taking it back to 18 - 20%.
RE: wood buying - Larry Jacobs - 02-19-2011 10:00 AM
I use this method to tell if my wood is ready.
1) Using a sharp knife or scissors, cut open the plastic bag.
2) If you see saw dust, your wood has to much moisture. If you see pellets, your wood is ready to cook with.
RE: wood buying - SoEzzy - 02-19-2011 11:51 AM
Thanks for the chuckle Larry!
RE: wood buying - sampson - 02-21-2011 10:29 PM
(02-19-2011 10:00 AM)Larry Jacobs Wrote: I use this method to tell if my wood is ready.
Now that's funny right there
I think it's also important when picking your wood to determine it's primary use. Is it mostly to provide heat or to give lots of smoke. Since I'm just using the wood chunks for smoke, I like them slightly green. Maybe 2-3 months old if I can get it and Standard can often supply this for you.
RE: wood buying - Desert Magnolia - 07-06-2011 01:38 PM
I keep all my wood outside year round and never have a problem with it being to wet.
If you have an off set fire box set the next few splits on top until your ready to toss em in. This will dry and worm them a little so when it is time to toss them in it doesn't take as long to start burning rather than steam and pop for 20 min.
RE: wood buying - Gene - 07-06-2011 03:46 PM
That's the way we do it here in Okinawa too.
Larry, good post.