Smoke wood question


 
C

Cory L.

TVWBB Member
I have been using oak lately with brisket and paired up with hickory for ribs, butts etc... and really like it. Up to now, i have just been buying it but $10.00 for a small bag is starting to add up.

Cut a red oak tree and decided to make some smoke wood out of it. I have the blocks cut, split into chunks about 5" x 2" and was just wondering how long it needs to season before using? The wood is pretty darn dry and could be burned in a wood stove now.

Also, when splitting I took the majority of the bark off as I have seen several posts where guys say they can tell a difference. What about the sap wood (whiteish colored wood right under the bark)? Does this effect the smoke / taste as well? On these blocks of approximately 9-10" across, the sap wood is about 1" thick all the way around the block. When splitting, I tried to remove as much of it as I could but just wondering if it all needs to come off. Don't want to ruing any meat with off flavor etc... Thanks.
 
Cory I use oak a lot, I like to age for 6 mnths but small chunks are ok aged for a shorter time.
i dont remove the bark or sap wood.
 
If the wood is dry, there is no need to remove the sap wood. Just a waste of wood and work.

You can buy a device that measures the moisture in the firewood. If it's under +/- 20%, no problem. Wood will dry faster in small and split pieces. Also- if you cut the wood during a season when there is little or no growth, during late fall and winter, the wood will dry much quicker, because there is little or no sap in the tree. There is a huge difference in drying times.

Storing is very important, as wood will absorb moisture after beeing dry if it is not stored right. Use plastic if you store the wood on the ground, and allow air to pass underneath the wood and over the plastic layer. Protect the wood from rain.
 
You must log in or register to reply here.

 

Back
Top