Fruit Wood Storage

[afratki]

(I originally posted this question as part of another thread but figured it warranted its own thread)

I was splitting up some fruit woods I ordered online into 2 - 3oz chunks and realized at the rate I use wood for smoking, I have over a years worth wood and started to think what the best way to store the wood would be.

I came across this link http://www.fruitawoodchunks.com/stfrwoch.html that states even under ideal conditions the fruit woods (not hardwoods) are only good for 6 months. Is just for competition quality smoke or a way to sell more wood? Do fruit woods really start to loose it after 1/2 year? Any thoughts?

 

[es1025]

I just ordered some cherry wood from fruitawood on Wednesday. I am planning to store in my garage in a small storage bin. I ordered 15 lbs of wood. I agree 2-3 ounce each smoke is a lot of wood, probably around 50 plus events. I guess we have an opportunity to meet new friends and share our passion for smoked meats.

 

[Randy]

what about getting your wood and put 4 ounces in a vacume seal bag and through in freezer. That should keep the moisture level where it needs to be. for a long time.

 

[UWFSAE]

Hmmm ... if the wood has high moisture content I don't know what would happen if you freeze it without the ability to let it breathe a bit; the cells might rupture and I have no idea what that would do to how it burns.

If it's dry/cured then I think it would be fine but 20lbs of wood in 4oz packs is a ton of bags and a ton of freezer space.

 

[Spresso]

No worries... there is a lot of space in and around wood cells.  there is a lot of room for expansion.
after all there are trees in -30 weather.

but he loss of freezer space would worry me.....
but it is I think a solid way of keeping wood fresh.  same way to keep green coffee beans fresh for a lot longer than they would normally last.  very well sealed of course.

I keep my wood in the cool basement, humidity is ~45-50% all year. I think it's ideal for wood...
hmm,  I might put a couple of pieces in my wine cellar just to see what happens in 6-12 months....  the humidity there is a lot higher though.... i'd have to keep an eye out for mold