Fresh Cut wood

[hardpan]

Hi,
I read in another post about not using wood that is too dry.  I have cherry trees, apple trees, mesquite trees and almond all easily available to supply an endless amount of wood.  I have used the mesquite in my BBQ with good results, but it was pretty dry (1 year old) before i started.  Any ideas on using green wood?
Hardpan

 

[gregbooras]

Hi,
I read in another post about not using wood that is too dry.  I have cherry trees, apple trees, mesquite trees and almond all easily available to supply an endless amount of wood.  I have used the mesquite in my BBQ with good results, but it was pretty dry (1 year old) before i started.  Any ideas on using green wood?
Hardpan

Hardpan,

Congrats on the great supply of wood!

Green wood (don't go there) it will give you a real bitter taste on your meat!

Greg

 

[swthorpe]

Yes, definitely avoid green wood.  The wood that is a year old might still be OK (ie, not too dry).  I keep my wood chunks in Tupperware containers and include a wet rag in a baggie to help keep moisture in the box.

 

[gregbooras]

You can also buy an inexpensive wood humidity meter to determine the woods Percentage of Water.

Amazon has one for $18.00 which I plan to order tonight.

http://www.amazon.com/Dr-Meter%C2%AE-MD-812-Display-Digital-Moisture/dp/B008V6I840/ref=sr_1_1?ie=UTF8&qid=1438380637&sr=8-1&keywords=wood+humidity+meter

Greg

 

[hardpan]

appreciate the warnings about green wood, saved an experiment and a bad experience!  what should the moisture content be for smoking?  I don't have a kiln,  but i have a lot of air dried.
thanks,
Hardpan

 

[DivotMaker]

What should the moisture content be for smoking?  I don't have a kiln,  but i have a lot of air dried.

Mike, in these smokers, 25-35% moisture content is great.  You'll avoid "combustion" (too dry), and get great smoke.  If you use your own seasoned wood, I'd definitely recommend investing in a moisture meter. 

 

[AlinMA]

Definitely get a moisture meter! I just prepped some fresh cut  cherry (1 week old) for the SI#1 and found some variability based on where the sample came from. the closer to the center the lower the reading. Center cuts ranged from 29% to 35% moisture content while cuts closer to the bark were 39%. I smoked some ribs today using some of the cherry chunks that were at 30% and had no bitterness.

 

[hardpan]

Thanks all, I am buying the moisture meter today... BTW< the first smoke, a rack of ribs, were amazing. Thanks greatly to the advice on this forum!
Hardpan.