Anyone Looking For Hickory Wood Near Charlotte, NC?


 
Picked up a trunk load today.

The seller has gotten positive feedback for their hickory wood from various meat smokers, so I hope that bodes well for me. I'll use a chop saw and cut the pieces down to size.

Not sure just yet, but I think I have enough wood to equal at least 10 five-pound bags of the kiln-dried stuff from Walmart. Not bad for $20.00.
 
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After a few cooking episodes, I am not completely sure what to make of this wood. I find myself tasting creosote more often than I used to. I smoked a pork rib roast on the WSM today, along with a few sausages on the side, and everything had a mild creosote flavor to it. The only exception was two pounds of Jimmy Dean sausage patties (that were added after taking up the roast & round sausages), and they tasted very well.

Could it be wood is not quite seasoned yet? I thought about placing a layer of chunks in the oven for a while. Is that a bad idea?

After adding a full chimney of hot coals to a layer of unlit, I waited about 30 minutes before adding the meat. There was a little white smoke at start, but it died down quickly after adding the first meats.
 
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timothy said:
How much wood did you use? Hickory can be overpowering if you use a lot.

Tim
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I buried two chunks (2" x 2" x 3" size) in the WSM.

I did not use Royal Oak lump this time. Instead, I used Backyard briquettes (Walmart), and they did very well, although I seriously doubt the creosote flavor came from the briquettes.
 
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That's the amount and size I use but I split those chunks into halves or thirds. Hickory has a high lignin content, and it wants to burn hot (if you let it), and that can add a creosote taste.
That's why I size my chunks into smaller pieces, the funky stuff burns off quicker and you get into the TBS that we all love faster.:wsm:

If you think it's still a little green you can try putting a couple chunks in the microwave for a few minutes. I never tried it, but years ago a member (who worked at a kiln) recommended it.

Tim
 
What about mixing these chunks with the chimney starter coals? Theoretically, it sounds like a good way to burn off the creosote before adding the load to the smoker / grill.
 
Sure, you can try that. I do that more when the bark on wood looks a little funky ( mold or mildew )
You mentioned tasting creosote: did the food taste metallic or did your tongue tingle?

Tim
 
timothy said:
Sure, you can try that. I do that more when the bark on wood looks a little funky ( mold or mildew )
You mentioned tasting creosote: did the food taste metallic or did your tongue tingle?

Tim
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No, not this time, but you could definitely taste a mild creosote flavor. The Jimmy Dean sausages (added later) had no such flavor.

I let the WSM smoke on its own for almost a half hour with temps near 300 degrees, but the white smoke was still visible (albeit, it was not that thick). Thin blue smoke appeared not long after adding the first meats. Maybe this hickory wood is not completely seasoned yet? Kind of sounds like it.

I've been tempted to burn a stick or two into coals, on the side, and dump them in the (WSM) fire pit next time.
 
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