Dry Wood vs. "Green" Wood
- Thread starter Matt Y
- Start date
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matt Y:
My girlfriend's cousin owns his own tree trimming business in town and we are the lucky recipients of all the oak and flavor woods we can handle. Tonight he asked a me a good question: Which is better to smoke with, dried or 'green' wood?
Any thoughts? </div></BLOCKQUOTE>
This is a tough one to answer. Green wood, when used right, can and will impart a very different and unique flavor (bright) verses the HO HUM dried wood taste. That being said. you would use very little, like 1/3 rd the amount of green wood, verses dried wood. The phrase, a little bit goes a long way, applies to using green wood. I use green wood all the time, esp when doing my Roadside Chicken. The RSC recipe and green apple wood were made for each other. HTH, Bryan
My girlfriend's cousin owns his own tree trimming business in town and we are the lucky recipients of all the oak and flavor woods we can handle. Tonight he asked a me a good question: Which is better to smoke with, dried or 'green' wood?
Any thoughts? </div></BLOCKQUOTE>
This is a tough one to answer. Green wood, when used right, can and will impart a very different and unique flavor (bright) verses the HO HUM dried wood taste. That being said. you would use very little, like 1/3 rd the amount of green wood, verses dried wood. The phrase, a little bit goes a long way, applies to using green wood. I use green wood all the time, esp when doing my Roadside Chicken. The RSC recipe and green apple wood were made for each other. HTH, Bryan
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matt Y:
My girlfriend's cousin owns his own tree trimming business in town and we are the lucky recipients of all the oak and flavor woods we can handle. Tonight he asked a me a good question: Which is better to smoke with, dried or 'green' wood?
Any thoughts? </div></BLOCKQUOTE>
This is a tough one to answer. Green wood, when used right, can and will impart a very different and unique flavor (bright) verses the HO HUM dried wood taste. That being said. you would use very little, like 1/3 rd the amount of green wood, verses dried wood. The phrase, a little bit goes a long way, applies to using green wood. I use green wood all the time, esp when doing my Roadside Chicken. The RSC recipe and green apple wood were made for each other. HTH, Bryan </div></BLOCKQUOTE>
After burning wood (oak & hickory) to heat my house for 25 years I can state for a fact green wood will emit more creosote than dry, seasoned wood. When burning green wood I would have to clean my flue much more frequently. Personally, I would not use it but maybe, as Bryan says, a little is good.
Scotty W.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matt Y:
My girlfriend's cousin owns his own tree trimming business in town and we are the lucky recipients of all the oak and flavor woods we can handle. Tonight he asked a me a good question: Which is better to smoke with, dried or 'green' wood?
Any thoughts? </div></BLOCKQUOTE>
This is a tough one to answer. Green wood, when used right, can and will impart a very different and unique flavor (bright) verses the HO HUM dried wood taste. That being said. you would use very little, like 1/3 rd the amount of green wood, verses dried wood. The phrase, a little bit goes a long way, applies to using green wood. I use green wood all the time, esp when doing my Roadside Chicken. The RSC recipe and green apple wood were made for each other. HTH, Bryan </div></BLOCKQUOTE>
After burning wood (oak & hickory) to heat my house for 25 years I can state for a fact green wood will emit more creosote than dry, seasoned wood. When burning green wood I would have to clean my flue much more frequently. Personally, I would not use it but maybe, as Bryan says, a little is good.
Scotty W.
Bryan, GREAT TO SEE YOU BACK!!! Missed your posts.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matt Y:
My girlfriend's cousin owns his own tree trimming business in town and we are the lucky recipients of all the oak and flavor woods we can handle. Tonight he asked a me a good question: Which is better to smoke with, dried or 'green' wood?
Any thoughts? </div></BLOCKQUOTE>
This is a tough one to answer. Green wood, when used right, can and will impart a very different and unique flavor (bright) verses the HO HUM dried wood taste. That being said. you would use very little, like 1/3 rd the amount of green wood, verses dried wood. The phrase, a little bit goes a long way, applies to using green wood. I use green wood all the time, esp when doing my Roadside Chicken. The RSC recipe and green apple wood were made for each other. HTH, Bryan </div></BLOCKQUOTE>
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matt Y:
My girlfriend's cousin owns his own tree trimming business in town and we are the lucky recipients of all the oak and flavor woods we can handle. Tonight he asked a me a good question: Which is better to smoke with, dried or 'green' wood?
Any thoughts? </div></BLOCKQUOTE>
This is a tough one to answer. Green wood, when used right, can and will impart a very different and unique flavor (bright) verses the HO HUM dried wood taste. That being said. you would use very little, like 1/3 rd the amount of green wood, verses dried wood. The phrase, a little bit goes a long way, applies to using green wood. I use green wood all the time, esp when doing my Roadside Chicken. The RSC recipe and green apple wood were made for each other. HTH, Bryan </div></BLOCKQUOTE>
Dave Russell
TVWBB Honor Circle
I prefer seasoned, but not totally dried out. Good rule of thumb is to knock two chunks together and if it makes a good knock, it's seasoned enough.
After my neighbor's apple tree was obviously dead, I cut it down for her and kept the wood, which has been bark-free for quite some time now. Wish I would've asked her about it sooner though. Like most store bought wood, which is kiln-dried, it burns up super fast and doesn't impart the flavor like my other woods that still have a decent amount of moisture.
After my neighbor's apple tree was obviously dead, I cut it down for her and kept the wood, which has been bark-free for quite some time now. Wish I would've asked her about it sooner though. Like most store bought wood, which is kiln-dried, it burns up super fast and doesn't impart the flavor like my other woods that still have a decent amount of moisture.