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Seasoning wood


 
Phil Perrin

Phil Perrin

TVWBB Hall of Fame
I got some free hickory a couple of months ago. It sat in my back yard for a month,then about three weeks ago,I chunked it up. Do you think it's ready? And what would happen if I used it before it totally dried out. Thanks in advance for any answers and info.
 
I think if the sound when hit is a sharp sound it should be ready. Green or unseasoned wood can produce creosote and unpleasant aromas.

joe
 
It really depends on what the size of the wood pieces were. If they were main body pieces, say, 12-30" in diameter but cut to fireplace length, no way they're ready. But, if they were branches 4-8", I think you'd be getting close but I'm not sure I'd use them yet. YMMV
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Bill
 
Thanks guys. The pieces are from 2-8" in diameter and I chunked them into 4-5" lengths. I've got some store bought stuuf,but I'm just itching to use the free! Plus,I want to cook some PP for the guy who gave it to me.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil Perrin:
I got some free hickory a couple of months ago. It sat in my back yard for a month,then about three weeks ago, I chunked it up. Do you think it's ready? The pieces are from 2-8" in diameter and I chunked them into 4-5" lengths. </div></BLOCKQUOTE>
They should be just fine to use. I would use them no worries. Just make sure you break them down into smaller pieces, just incase there's still a little bit of excess moisture in the wood. I use green/wet wood all the time. If you leave them in big chunks, like tennis ball/fist sized, and they are still a little wet, you won't get a good burn with the wood. I break all my wood down to 1-1.5" X 1-1.5" X 4-5"
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil Perrin:
I got some free hickory a couple of months ago. It sat in my back yard for a month,then about three weeks ago,I chunked it up. Do you think it's ready? And what would happen if I used it before it totally dried out. Thanks in advance for any answers and info. </div></BLOCKQUOTE>

Phil, if it were me I would put the chunks in a milk crate and let them continue to dry for another couple months. If you want them to dry sooner, put the milk crate in your attic for a couple weeks.

Buy a $5 bag of hickory chunks from WalMart until the chunks you have from the back yard are properly seasoned. $5 is a small investment vs. using wood you're unsure of and it ruining many more $'s worth of meat. Just my opinion.
 
I hear you Larry. I've actually got a couple bags of the WM hickory chunks. Just getting impatient.
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The freebies are still in the garage drying.
 
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