Hi All,
I'm new to these forums, just not new to spending all night at the smoker.
I'd like to comment on the concept of speed drying. I have an older Oklahoma Joe With the big side chamber. I have been using the side and main smoking chamber for seasoning fresh wood now since last year. I had to repaint my smoker 2 years ago and chose Black because of surface rust issues, and because of its color now on a good hot summer day it will be 120F+. in both chambers, without any fire. I keep the firebox vent and exhaust wide open and the rest of my OJ filled with whatever wood needs drying. I have discovered that in 2 weeks I have excellent wood at near 20% moisture.
As far as creosote goes, I have a friend who is a Forestry professor at Purdue University, he "unofficially" told me that so long as the word was around 20% it maters not how the wood got there.
Have fun, and smoke away!
KC Baby Back ribs
Chicken
Salmon
Cheese
butt
Brisket