Maine Grilling woods

I ordered apple and hickory from them based on the great reviews. All the wood was clean and fragrant. Most of the chunks were to big. Using a hammer and hatchet as suggested worked great. I cut up the 2 bags in probably 15-20 minutes. I then took the extra step and weighed each piece and marked the weight and an "A" for the Apple with a Sharpie pen. Like 1-1/4A. No letter for the hickory because that's what I use most of.  I can now grab whatever sizes I need. Took me and extra 10 minutes if even. Burns clean, sweet and actually burned to ash.
 
Just thinking out loud here, but I wonder if it would be better to split them up in smaller batches rather than cutting them all up at once?

My theory of leaving them large as long as possible is that with less surface area, they may retain their moisture longer.

Thoughts?
 
NDKoze said:
Just thinking out loud here, but I wonder if it would be better to split them up in smaller batches rather than cutting them all up at once?

My theory of leaving them large as long as possible is that with less surface area, they may retain their moisture longer.

Thoughts?
Click to expand...

Solid thought, Gregg, but I think it'll be fine, as long as the wood is stored in an airtight container.
 
I think I need to get some plastic containers. I currently keep all my wood in 2-Gallon Ziploc's and some of the pieces have sharp edges that puncture the bags. So, they are not super airtight anymore.
 
Slight change of plans...the ribs are smoking today with a mix of hickory and cherry.  I didn't realize until last night that pecan is not one of wood types sold by MGW!  Oh well, the hickory/cherry combo is smoking along nicely today.
 
DivotMaker said:
NDKoze said:
Hickory/Cherry combo is an awesome mix and my favorite so far.
Click to expand...

+1!
Click to expand...
I love to mix multiple woods and now that I smoke with wood measured in ounces, it gets a lot more difficult to get all the flavors I'd like into the wood box. 
 
I have been using the Maine grilling woods for a eight to ten smokes now and the smoke and burn is so much better than the fruitawood.  Don't shoot the messenger but that's the way it is.  I have used cherry and apple and after the smoke there is only ashes, the other product has some residual chunks remaining.  Just figured I share my experience.  I ended up buying there 3 bag sampler.
 
Good insight, Ed!  I use both, but really haven't noticed a difference.  Maybe could have to do with the "particular" batch you got?  I don't know... But, I order all mine from MGW now.  I just find the selection a little better than Fruitawood.
 
I am working through the sampler packaged that I got from MGW.    The wood I got from fruitawood was fine, but it's just too much and will take a long time to use it all up.  I like the idea that MGW sells a smaller package of wood.
 
On a similar note.  Which is better (if at all).  The wood from Steve after a cook looks like charcoal.  The MGW's I use turn to dust after a smoke.  Both, when foiled, sometimes experience belch.

Thoughts?

 
jcboxlot said:
On a similar note.  Which is better (if at all).  The wood from Steve after a cook looks like charcoal.  The MGW's I use turn to dust after a smoke.  Both, when foiled, sometimes experience belch.

Thoughts?
Click to expand...

Naa...  Can't read too much into it.  All wood is different, and I've experienced both of what you mentioned in the same batch of wood from one supplier!  I can't begin to explain why some chunks turn to ash, and some come out like charcoal, but I've also thought it was a little weird!
 
I'll throw my opinion in, not that it worth much, but my bet is that the ash wood was at some point on fire.  I only conclude that from the results of logs in the campfire ring.  When you wake up in the morning, many of the logs have become ash and a few around the edge might be charcoal. 
 
After reading the reviews I bought a three pack from Maine Grilling Woods. They let you choose three different kinds of woods. I went with Black Cherry, Wild Apple and DownEast Hickory.

I also ordered a bag of Mulberry from Iowa off of Amazon, I will be trying out the Mulberry and the Black Cherry tonight on 3.5 lbs of wings.

Greg
 

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If these are new types of wood for you, I recommend not blending them yet. Try each wood by itself using a rub you have had before. That way you get to know each woods flavor profile before blending them.
 
I tried a chisel and it didn't work well for me. I now use a camp hatchet and a hammer and it works much better.
 
I use a Mayhew 2-3/4 in. x 9 in. Guardian Handguard Electrician Chisel. You can pick one up at Homedepot for $11.00 and it works great on chunks.

Greg
 

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