Here is a load of red oak BBQ splits I worked up.
It's ready for the seasoning rack.
It's ready for the seasoning rack.
Worked up a trailer load of red oak BBQ wood splits.
- Thread starter sb47
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looks good there sb. what's that green stuff in the trees?
Our trees rarely loose all there leaves. There are a lot of water oaks and live oaks on my lot.looks good there sb. what's that green stuff in the trees?
Judging by the pics it looks like you process a fair amount of wood ...all for cooking?
That's more red oak in the stacks in the background.
Spring has spring down here and the BBQ season is starting to kick off.
Firewood season is only about 2 to 3 month out of the year, the rest is cocking wood.
What's the normal seasoning time for cook wood? Never new if BBQ wood was "green".."partially seasoned" or "fully seasoned" ..like as dry as wood for heating.
Most pit smokers like the wood around 60%40% on the moisture for best results.
If it's too dry, it flairs up and burns too fast.
Too green and it gets bitter.
Seasoning time varies depending on time of year.
3/4 months in the summer and 6 months or so in the winter.
Hickory can take a little longer and Mesquite takes a full year or more.
Hmm...I do competitions 9 months a year and haven't seen but a few guys not want fully seasoned wood. The only type that gets a short seasoning is cherry, apple, peach, and pear (6 months)
Now folks running gas units like it green because they need dirty smoke for close to authentic flavor.
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Yeah, I'm not the smoking type. Takes too long. I'd rather grill.
I only go by what the folks that buy wood ask for.
Some want it fully seasoned but that's the way most of them want it, about 60% dry 40% green.
Summers here are hot with the occasional flash flood so dry time is pretty short.
I split green so it drys faster.
Here is the rest of the wood I worked up this past week or so.
Worked up a pile of post oak too.
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