Free wood

Discussion in 'General Discussion' started by lhedrick, Sep 14, 2016.

  1. lhedrick

    lhedrick Newbie

    I am one of those who uses 2 Kamado Joe grills.  In no way would I ever begin to think I am a top class smoked meats expert.  But, I'm totally happy with the smoked results I get from my KJs and my friends are always ready to help eat what comes out of them.   I use chunks I buy in bags.  Apple, misquote, pecan and some left over alder from wood working projects.

    So here is my question.  I live in the western mountains.  Scrub oak, mountain maple and chock cherry are all around my home.  Seems like they should work and the supply is endless and FREE.  Any opinions.
  2. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Man has been using it for our entire history. It doesn't need to come in a bag for it to be good. I get all of my mesquite, other than lump charcoal, from downed trees during the summer thunderstorms. I let it season for a while, split and smoke, grill etc..

    Gather wood that is not rotting or insect infested and cut it up as needed. If it is green, let it season as long as you need to due to your climate then use as needed..
    Last edited: Sep 14, 2016
    grillard likes this.
  3. mccunbra

    mccunbra Newbie

    Definitely, main thing is to let it dry out. i wouldn't use any maple though, its smoke is bitter. but the oak should be great after a few weeks of drying out.
  4. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Choke cherry is fine, I think scrub oak has been mentioned as OK by a couple of users at SMF. Rocky Mountain maple is not one of the sugar maples, so I would not recommend using it, but If you are feeling adventurous try some on a piece of chicken and let us know what you think.
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I use scrub oak all the time. It grows in my yard.

  6. smokesontuesday

    smokesontuesday Smoking Fanatic

    I use scrub oak, choke cherry, and persimmon off my place all the time.

    I just cut it, split it, and stack it against my shop building to season under clear plastic sheeting. I leave about a foot of space between the sheeting and the wood so that moisture evaporated out by the sun can condense on the sheeting and then drain away from the wood. Picture a lean-to of sheeting over the wood pile and you'll have the general idea. I built a wood frame out of pallets and 2x4s that I stack the wood pile on so that it's off the ground then secure the sheeting on the frames

    The cherry and persimmon are generally ready to use after about 2 months here in Oklahoma and oak (as well as the pecan I get from my uncle) after about 4 months. Left uncovered it's closer to 6 months and a year respectively.

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