Does wood need to be cured


 

Chuck Anderson

New member
I have an apple tree that went down this year. Does the wood need to get dried out to use in a smoker. I used some of it the other day and thought it might have had a little bit of a bitter flavor. It is quite green yet. Does it give off a better flavor when it has had time to dry out?
Thanks
 
Most woods are seasoned before use - typically left to dry out at least a month, if not more.

Even though some 'pitmasters' have reported good results using green fruit woods, obviously, if YOU find it to have "a little bit of bitter flavor" then by all means let it season awhile.

BTW, no chemical pesticides have been used on that tree, right?

Just never ever never use green mesquite!
 
Chuck,a buddy gave me a BUNCH of hickory logs last year. I chunked 'em and put them in the garage. I couldn't wait,and even though I had some store bought chunks,I threw a few in on a rib cook I did last year. The ribs had a bitter taste. Needless to say,I let them cure for 3-4 more months before I used any more. Did a butt cook,and it tasted wonderful!
 
I admit that I've used green peach in the wsm and in my old uds on quite a few butt cooks with great results, but nowadays I'm leaving everything on the wood pile until it's well seasoned. I think that the green peach smoke flavor was just a little too much "in your face", even if not bitter like smoke off an offset that's dampered shut. If the sap tends to create creosote, I don't want any part of it, and I've found that here in Tennessee at least, it takes six months or longer to season green wood. I'd try to make fist diameter splits for faster seasoning. I cut off the chunks as needed w/ a miter saw after seasoned.
 
I use my own maple and sometimes get apple from a neighbour. I let mine dry for 6 months before using. First time I used the maple without drying it I ended up throwing out 4 racks of baby backs. Ever see a grown man cry?
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