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I've been eggin' for about a year now. I was given an XL for a wedding gift last May (I've got an amazing friend). I've been reading the forum for about two years now, and have done quite well with all the advice I've read on here, so thank you to all. I've had success with pizza's, ribs, steaks, etc.... my in-law's just got me a Digi-q for my 30th bday, so next up is some butts and a brisket. Also, I recently starting using Maple-Leaf Charcoal after reading the high ranking it got on Naked Whiz's charcoal site, as conveniently I found a Home-Hardware around the corner from me that sells it, I love the lump.
Anyway, sorry for the ramble. I have a friend who is an arborist, and recently gave me some shag-bark hickory logs, about 8in in diameter. I made some chunks out of the logs and used them for my recent attempt at some baby backs. I found the smoke didn't have the same aroma as I got from store bought hickory chips, so I'm wondering, do I need to let the wood season for some time before I can reap their benefits? Or does shagbark hickory in general not produce the same kind of smoke?
"Oh how lovely cooks the meat"- Frankie Lane