Smoking Wood

drbeachy

What are your thoughts on using green wood for smoking?

NPHuskerFL

As long as you have "good" smoke it shouldn't make a huge difference. I've used some green cherry and oak and didn't notice a big difference other than it seemed to take longer to get good smoke. I typically use dry seasoned wood chunks.

lkapigian

@SGH could answer, but in stick burners it's ok, in the egg where it smolders maybe not so good but like @NPHuskerFL‌ says if it smells good should be ok

AR_Pork_Producer

I've known green hickory to leave a bitter taste!!

bo_mull

If its a fruitwood then green is ok. If its hardwood like hickory or oak then I like it dried out. But make sure the bad smoke is gone before cooking on it. YMMV

SGH

AR_Pork_Producer said:

I've known green hickory to leave a bitter taste!!

It certainly can and will if caution is not used. There is no real harm in using green wood other than the chance of getting a bitter or off taste. On the egg I recommend against using it as the egg does not truly burn. Much more likely to get a off taste due to this. That said you can use it if you use small pieces and use them sparingly. Its just not ideal in the egg. In a roaring offset I burn the crap out of it with good results. But even when using it on my offset I wait until I have a well established fire and coal bed. Again it can be done in a kamado style cooker, its just not ideal. One last point, some woods are milder than others so its easier to get away with using green Apple wood versus say Hickory or Mesquite.

drbeachy

Thanks for your input. I heard some one talking about using green wood but, have never tried it. I think I will stick with seasoned wood.