Source for wood in CT


 
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Rich T

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I know it's a long shot, but if there is anybody out there in the Connecticut area, do you have a good source for wood? I'll probably have to order online somewhere /infopop/emoticons/icon_frown.gif but I thought I'd give it a try!

I'm looking for a good quantity of chunk wood. The hardware stores around here mostly offer chips.

Thanks,
Rich
 
Hi Rich!

My advice...look around you! There is all sorts of "free" wood...branches work just fine. The first several ribbons I won came using oak branches I cut the day of the contest.

Head out to the local golf courses, especially this time of year. Even our State Parks have loads of wood from fall trimming that are just there for the taking.

Only caveat is to be sure they are hardwood.
 
Thanks Stogie! I'll have to go out and troll around a bit. /infopop/emoticons/icon_smile.gif I still have some wood from my Cookshack variety pack, but I just ordered a WSM and it looks like the WSM uses alot more wood than the Cookshack.

I'm just planning ahead! I've really got the smokin' bug bad!!!! I put a Prime Rib in the Cookshack this morning at 6:00am so we can have it for lunch at work today. Life is good! /infopop/emoticons/icon_biggrin.gif

-Rich
 
Rich, Why do you think a WSM will use alot more wood? When I'm using my WSM with charcoal, I'm using 2-3 fist sized pieces of chunk. Not a whole lot. Now granted, that's per smoke, but how much are you expecting to use?
 
I was judging by the picture on the Rib page

smokewood2_sm.jpg


It looks like quite a bit of wood in that picture! I just figured that was the norm. I just ordered my WSM this week (from Amazon -through this great site!) so it hasn't even shipped yet. I figured if it uses alot of wood I better start looking for some now. I still have a pretty good stash of Hickory, Mesquite and Cherry, but the Apple's starting to get a little low.

I'll try the first few smokes with just a few chunks like you suggested. Thanks for the input! /infopop/emoticons/icon_biggrin.gif
 
smokewood2.jpg


That is way more wood than I would use. I like to add small amounts often. For a long unattended cook one or two fist size pieces, three tops.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Rich T:
[qb] I was judging by the picture on the Rib page...[/qb] <HR></BLOCKQUOTE>On the page you're referring to, the BRITU recipe calls for 6 tennis ball-sized chunks of wood. What you see in that photo is my attempt to approximate that amount of wood, given that my chunks were not sized like tennis balls. /infopop/emoticons/icon_smile.gif Also, it should be noted that the recipe calls for this amount of wood to be burned down for at least 1 hour before putting on the meat (which I didn't do in that example).

Six large chunks is on the high end of the range for the amount of smoke wood to use. I would guess that 2-4 is probably the norm, depending on the type of wood used.

Regards,
Chris
 
I called a local Arborist/Tree specialist and asked them to call me when they cut down an apple, cherry, pear, etc. tree. So far it has worked out great and he calls me when he gets nice wood for my WSM because he loves ribs.

Good luck

Southbury, CT
 
Pimpsled.....

Great job! I always hate to see folks drop big money on buying and shipping wood, when in most cases there is plenty for free.
 
I've had good luck at local apple orchards...Usually they have large piles of wood laying around that they are more than happy to part with. However be sure to check the wood for rot or disease....Good luck !
 
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