Wood. How old is too old?
- Thread starter Jon MI
- Start date
I agree.
I have enough sources around home to get my own smoke wood and that's what I go by. Any rotted or soft spots I throw away, if it's hard like it should be I use it. Some branches I have gotten peices out of had to 4 or 5 years old.
I have a tree trimming buddy and when I get cherry or apple limbs I try and leave them laying in the garage 6 months before using.
I have enough sources around home to get my own smoke wood and that's what I go by. Any rotted or soft spots I throw away, if it's hard like it should be I use it. Some branches I have gotten peices out of had to 4 or 5 years old.
I have a tree trimming buddy and when I get cherry or apple limbs I try and leave them laying in the garage 6 months before using.
I have hickory that is at least 6-8 years old or older. I don't think it ages like wine but it's still good.
As long as it's kept dry and off the ground so the bugs don't get at it or rot it will stay good. I think the intensity of the smoke may not be as strong as newer wood but in hickory's case,sometimes,that may not be a bad thing
David Stanton
TVWBB Member
Howdy, folks. First post here, been lurking and waiting for my WSM to arrive.
I've heard some folks say that wood loses its flavor as it ages, even if it is stored well and remains sound. I haven't found that to be the case, but maybe my palate isn't as sensitive.
In any case, I don't think "worms" are a problem, if the wood is sound. Much of the wood I use has boreholes from wood borers, and it works just fine.
I don't use rotten wood, but I have had good Q that was cooked over coals from some pretty punky stuff (burned to coals in a fire barrel).
I've heard some folks say that wood loses its flavor as it ages, even if it is stored well and remains sound. I haven't found that to be the case, but maybe my palate isn't as sensitive.
In any case, I don't think "worms" are a problem, if the wood is sound. Much of the wood I use has boreholes from wood borers, and it works just fine.
I don't use rotten wood, but I have had good Q that was cooked over coals from some pretty punky stuff (burned to coals in a fire barrel).
I don't think age is as important with proper storage. I have some 10 year old guava wood which tastes the same as the 2 year old wood we use for the business.
I do notice that it does turn more grey and faded as years pass but that might be due to the UV rays since it does get sun but no rain. (which is a miracle in Hawaii these days...!)
I do notice that it does turn more grey and faded as years pass but that might be due to the UV rays since it does get sun but no rain. (which is a miracle in Hawaii these days...!)