Cabinet Maker for Wood Scraps?

[damnfingers]

There's a custom cabinet maker right down the street from me - I ran down this morning and picked up some scrap cherry from him.  Obviously I know nothing about the "wood" but assume that other than being free it's no different than the cherry I'd buy from a wood smoke dealer.  Any thoughts?

 

[NDKoze]

The only problem that I would see is that it is probably kiln dried and could be pretty dry, which could lead to premature combustion.

I would definitely try it. If it combusts, you could try storing it in a airtight container with a wet towel and see if that adds some moisture back to the wood.

 

[NDKoze]

If it works, it could be a nice awesome endless supply of Cherry. That would be awesome!

 

[swthorpe]

I use a Tupperware container to store my wood, and I put a wet rag in a baggie to provide some moisture.  If you try this method, I suggest using the baggie (opened) to hold the wet towel/rag.  Before I used the baggie, I just laid the towel on top of the wood, which resulted in some mold on the wood.

 

[NDKoze]

I use a Tupperware container to store my wood, and I put a wet rag in a baggie to provide some moisture.  If you try this method, I suggest using the baggie (opened) to hold the wet towel/rag.  Before I used the baggie, I just laid the towel on top of the wood, which resulted in some mold on the wood.

Good idea on the baggie.

 

[damnfingers]

Not knowing whether or not it's kiln dried or not (and it probably is), should I soak the wood before I use it then?

 

[swthorpe]

You can certainly try soaking, but because cherry is a hard wood, I doubt it will absorb much water.  I would try a piece first and see if you get combustion.  If so, then you could try the foil method to see if that works.  Soaking, though, will probably not make a big difference.

 

[damnfingers]

Combustion meaning it bursts into flame in the wood box? 

Since I'm planning on using it today I think I'll just wrap it in foil with some holes poked in it - I think it's going to be a LONG cook (20+ hours) so there will be plenty of time for the wood to smoke if it's going to. 

Or is my thinking wrong?  This is my first attempt and first use of my SI #2 except for seasoning it.

 

[NDKoze]

I think that sounds like a good plan.

I'm not sure you need to wrap the whole thing though. If you just use the foil boat method that others are using it should be good. Just tightly wrap the lower half of the chunk with foil and leave the upper half exposed.

 

[swthorpe]

As Gregg said, just foil on the bottom and sides, leave the top open.  Watch the smoker for the first 45 minutes or so and you will know if the wood catches fire.  If it does, it goes out quickly (after the belch!) and then you will get just smoke.

 

[damnfingers]

Great information (and fast response!) - thanks very much.  Getting on pins and needles here - can hardly wait the next 4 hours or so before I start everything going!

 

[NDKoze]

Also, if for some reason you do get a belch. Do NOT open the door. Just let it go and you will be OK. Opening the door would make things even worse by flooding the smoker with Oxygen.

Good luck on your smoke!

 

[swthorpe]

+1...do not open the door!  I have only seen one belch per smoke and then all is well.

 

[DivotMaker]

Fingers, your supply of cherry will be kiln dried, which is very low moisture for smoking.  Like the guys suggested, store with moisture added to bring the moisture content of the wood up for smoking.  Also try the foil-wrap method, but don't bother with soaking.  Soaking only gets the surface of the meat wet, and prolongs how much time it takes to get the smoke rolling.

 

[SuperDave]

How are you guys identifying wood combustion? 

 

[swthorpe]

I detect it first by the change in the color of the smoke..the thin blue smoke becomes a darker and thicker gray smoke.  As the temp continues to ramp up, I then see heavy "puffs" of smoke where a puff will appear, then no smoke, and then another puff, etc.  Sometimes it ends there and I conclude the combustion has been avoided.  If combustion does happen, then the final observation is a huge "belch" from the smoker...like a shot of hot air escaping from the top and around the door.  When a remote temp probe in the smoker, you will also noticed a spike in the temp within the smoker.  After that, then the regular smoke starts and everything returns to normal.   

If combustion is going to occur, it will happen within the first 45 minutes--for me, it is usually when the smoker hits around 180-200F.

 

[BedouinBob]

SD, that is usually when wood, oxygen, and heat come together....identified by smoke and flame...  Actually the belch is the indicator on the SI.

 

[DivotMaker]

Dave - you'll know it when it happens, if you're watching the smoker.  Gray, dense smoke, pulsating puffs, and eventually smoke coming out of every gap in the smoker.

If you're not watching when it happens, you'll see distinct blackening on the door, even with and above the smoke box. 

 

[SuperDave]

Dave - you'll know it when it happens, if you're watching the smoker.  Gray, dense smoke, pulsating puffs, and eventually smoke coming out of every gap in the smoker.

I thought you told me that this was lazy Q.  LOL. 

 

[DivotMaker]

Dave - you'll know it when it happens, if you're watching the smoker.  Gray, dense smoke, pulsating puffs, and eventually smoke coming out of every gap in the smoker.

I thought you told me that this was lazy Q.  LOL.

Hehe.  Yeah...    I meant, if you happen to be outside when it happens, you'll see it!  That's why I included how to detect it after the fact! ;D