Discussion in 'Woods for Smoking' started by quackmaster_ar, Apr 20, 2010.

  1. Gonna due some pork butts tonight and I have some fresh hickory. Will I be able to use this for my smoke? I have a ECB converted to run on propane for heat. Only using the wood for the smoke.
  2. daddyzaring

    daddyzaring Smoking Fanatic

    I think you need to let it dry out for a month or two. I am not 100% sure on how long but pretty sure it needs to season first.
    I am sure someone else will be along shortly that will know for sure.
  3. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    I'd let that age, before using to smoke with, at least a few months, other wise you're gonna get creosote build up, and that's not a good thing, it will give you a bitter taste in your food
  4. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
    What they said....Split wood needs 6 + months to properly season.
  5. hdsmoke

    hdsmoke Smoking Fanatic

    Not if you cut/split up into smaller chunks. I cut my smoker wood down to about 6-8" long and about 2x2" in diameter. I put them in a milk crate and in the sun when its nice and in the garage in the rain. And if you want to speed it up more i run a dehumidifier. No, i have no science behind the dehumidifier...btu it seems to work. My chunks are ready to burn in about 2 months. Of course in a pinch for seasoned smoker wood...i can always go to my firewood pile and pull out some seasoned cherry!
  6. Kindling probably would take less time, now that I think about it...Still wouldn't use "green" hickory as seasoning wood.

  7. hdsmoke

    hdsmoke Smoking Fanatic

    No, i agree...it still needs SOME time to season.
  8. Thanks for the input. Bought some cherry chips to use tonight. I'll let the hickory season some before I use it.

Share This Page