Chris Compton
New member
Have any of you found a difference between using seasoned smoke wood or fresh, green wood? A neighbor just cut down a cherry tree and I was thinking of trying it out for a smoke tomorrow.
Green wood
- Thread starter Chris Compton
- Start date
Phil Perrin
TVWBB Hall of Fame
Chris,while free wood absolutely rocks!, but let it sit for about 6 months. I got a bunch of hickory from a coworker. I chunked it and used some after about three months. The ribs had a bitter taste. I let them sit for another three months and the wood was fine. I've got some pear wood that will be ready in about 2 more months. Agony.I tell ya!
Chris Compton
New member
Thanks guys. You saved me!
Dave Russell
TVWBB Honor Circle
Like most things pertaining to bbq, you'll find lots of different opinions. The only thing I'd use green fruitwood on would be pork shoulder. I've used green peach wood for pork butts, and the bbq got gobbled up every time. However, I think I do prefer the flavor better after a little seasoning, like 2 to 3 months or so.
Seasoning is much more important IMHO for nutwoods which are much more dense; most folks saying six months but some experts say that three months is long enough. If you let the softer woods season too long though, they just won't smoke very long and they'll burn up very easily if you have the dome off for long at all. Basically, wood has to have some moisture in it to be good for smoking with, but it's certainly not at it's best green.
Seasoning is much more important IMHO for nutwoods which are much more dense; most folks saying six months but some experts say that three months is long enough. If you let the softer woods season too long though, they just won't smoke very long and they'll burn up very easily if you have the dome off for long at all. Basically, wood has to have some moisture in it to be good for smoking with, but it's certainly not at it's best green.
Dave Russell
TVWBB Honor Circle
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Alan F:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell:
I've used green peach wood for pork butts, and it all got gobbled up every time. </div></BLOCKQUOTE>
What happened? </div></BLOCKQUOTE>
lol...Wife was calling me to supper and I didn't look at what I typed very well. Glad my mom (retired English teacher) won't see that post and what I MEANT to say was that the PORK all got gobbled up every time.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell:
I've used green peach wood for pork butts, and it all got gobbled up every time. </div></BLOCKQUOTE>
What happened? </div></BLOCKQUOTE>
lol...Wife was calling me to supper and I didn't look at what I typed very well. Glad my mom (retired English teacher) won't see that post and what I MEANT to say was that the PORK all got gobbled up every time.
Dave Russell
TVWBB Honor Circle
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
If you cut the wood small at the outset only a few weeks, if even that, will dry it sufficiently for use. </div></BLOCKQUOTE>
Very good point, although personally I'd still give nutwoods, particularly pecan and hickory, three months minimum.
If you cut the wood small at the outset only a few weeks, if even that, will dry it sufficiently for use. </div></BLOCKQUOTE>
Very good point, although personally I'd still give nutwoods, particularly pecan and hickory, three months minimum.
Alan F
TVWBB Pro
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell:
lol...Wife was calling me to supper and I didn't look at what I typed very well. Glad my mom (retired English teacher) won't see that post and what I MEANT to say was that the PORK all got gobbled up every time.
</div></BLOCKQUOTE>
I'm under the impression fruit wood burns best green; like with sap still on it.
lol...Wife was calling me to supper and I didn't look at what I typed very well. Glad my mom (retired English teacher) won't see that post and what I MEANT to say was that the PORK all got gobbled up every time.
I'm under the impression fruit wood burns best green; like with sap still on it.
Dave Russell
TVWBB Honor Circle
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Alan F:
I'm under the impression fruit wood burns best green; like with sap still on it. </div></BLOCKQUOTE>
No sir. It's like any wood so it won't burn clean if it's not seasoned. Of course, we're not really burning wood in the wsm, not burning clean, at least. Regardless though, green wood can definately overpower meat, although fruitwood to a lesser degree. Fruitwood is less dense so it dries out a lot quicker than hickory and oak. Of course for the same reason it has a much shorter "shelf life" too, at least for butt and brisket. Thankfully though ribs and chicken don't need much smoke so I'll use my older fruitwood for short cooks.
I'm under the impression fruit wood burns best green; like with sap still on it. </div></BLOCKQUOTE>
No sir. It's like any wood so it won't burn clean if it's not seasoned. Of course, we're not really burning wood in the wsm, not burning clean, at least. Regardless though, green wood can definately overpower meat, although fruitwood to a lesser degree. Fruitwood is less dense so it dries out a lot quicker than hickory and oak. Of course for the same reason it has a much shorter "shelf life" too, at least for butt and brisket. Thankfully though ribs and chicken don't need much smoke so I'll use my older fruitwood for short cooks.