I just built my 250 reverse flow and it works great.
I have some good dry pecan in the building for over a year and I bought a truck load of hickory a few weeks ago that was out in a pile and the man said it was seasoned. I have been using my smaller braunfel using charcoal and pecan chunks and my results are awesome but I use a lot of fuel to run the smaller smoker. The big smoker works superb and needs little supervision but I am not getting the perfect smoke. Sometimes the food is a little too smokey but still good... This changes from smoke to smoke. I do notice when I add the hickory it will have water/bubbles oozing out of the wood and the smoke will billow a little when a fresh piece of wood is added. It does burn but it does take a while...
Is seasoned wood supposed to be dried or is seasoned wood just cut and stacked for a year and the moisture content is lowered by resting. Before I buy more so called (seasoned) wood I would actually want to buy dried wood to eliminate this short spurt of white smoke when adding a piece of wood. I am also considering removing the bark. I just pm'd a guy on CL and asked if his hickory wood was dry not seasoned
Will I have to buy seasoned wood that is wet and store it for a year or more so it will become dry and be able to burn immediately without the white smoke. Is seasoned wood supposed to be dry or be just able to burn....
Joe
I have some good dry pecan in the building for over a year and I bought a truck load of hickory a few weeks ago that was out in a pile and the man said it was seasoned. I have been using my smaller braunfel using charcoal and pecan chunks and my results are awesome but I use a lot of fuel to run the smaller smoker. The big smoker works superb and needs little supervision but I am not getting the perfect smoke. Sometimes the food is a little too smokey but still good... This changes from smoke to smoke. I do notice when I add the hickory it will have water/bubbles oozing out of the wood and the smoke will billow a little when a fresh piece of wood is added. It does burn but it does take a while...
Is seasoned wood supposed to be dried or is seasoned wood just cut and stacked for a year and the moisture content is lowered by resting. Before I buy more so called (seasoned) wood I would actually want to buy dried wood to eliminate this short spurt of white smoke when adding a piece of wood. I am also considering removing the bark. I just pm'd a guy on CL and asked if his hickory wood was dry not seasoned
Will I have to buy seasoned wood that is wet and store it for a year or more so it will become dry and be able to burn immediately without the white smoke. Is seasoned wood supposed to be dry or be just able to burn....
Joe